Had a drink last night at a friends house that had some combination of cucumber vodka, lemonade, and triple sec and maybe something else...it was damn good
***************COCKTAILS****************
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Last: 6 days ago by lotsofhp
Keeper of The Spirits
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Love this getting traction, their are a few versions of this thread out there, but the is the simplest!
Anybody have any good Cynar recipes? It's an amaro with artichoke among other herbs and roots. Pronounced "chee-nar" it's a bitter digestif. I bought a bottle yesterday on a whim. Trying to determine what can be done with it.
Quote:
Several Italian amaros rely on artichoke and cardoon. The aptly named Cynar is the best example; it's wonderful on its own or in soda, and works very well as a Campari substitute in a Negroni.
From The Drunken Botanist by Amy Stewart, which is the book that got me into cocktails. I recommend it to any of you who are interested in what's behind the bottles you enjoy.
Thanks for the recommendation! Yes, I've seen some recipes where you substitute Cynar for Campari. After trying it I think Cynar could actually replace sweet vermouth in many cocktails.
Sippin' on a Smashed Irishman:
2 oz Irish whiskey
.5 oz Guinness reduction (https://www.therecipewench.com/guinness-reduction/)
.5 oz Honey Syrup
1 oz Lemon Juice
Mint garnish
2 oz Irish whiskey
.5 oz Guinness reduction (https://www.therecipewench.com/guinness-reduction/)
.5 oz Honey Syrup
1 oz Lemon Juice
Mint garnish
sazerac,, or a 3/2/1 mezcal margarita
I'm really digging Aperol lately! Got this one from https://stevethebartender.com.au
Aperol Gin Sour:
45mL Aperol
45mL London Dry Gin
25mL Lemon Juice
1 Egg White
1 tsp Agave Syrup
Dry shake then add ice and shake again... strain into coupe glass. I also added a few dashes of orange bitters to up the ante. Oh and I did sub ~1 oz aquafaba for the egg white. Came out just fine that way.
Aperol Gin Sour:
45mL Aperol
45mL London Dry Gin
25mL Lemon Juice
1 Egg White
1 tsp Agave Syrup
Dry shake then add ice and shake again... strain into coupe glass. I also added a few dashes of orange bitters to up the ante. Oh and I did sub ~1 oz aquafaba for the egg white. Came out just fine that way.
The Manhattan, to me, is the perfect cocktail. Boozy, complex, wonderful. But an under appreciated part of it is the sweet vermouth. It's an afterthought when people choose what to put in the drink, but it really makes a world of difference when you use a good one.
Instead of using Martini and Rossi, which is just a **** vermouth that has a weird flavor, use Carpano Antica. It's the original sweet vermouth, and is worlds better than Martini and Rossi. I also like it much better than Dolin's as well. Although there's one from California called Vya which I think matches up pretty well
Just please...don't use Martini and Rossi
Next time you make a Manhattan, make one with both M&R and Carpano Antica. You will never go back
2 parts rye
1 part Carpano Antica
4-5 dashes Angostura bittters
Stir in ice, strain, serve with Luxardo maraschino
The perfect cocktail
Instead of using Martini and Rossi, which is just a **** vermouth that has a weird flavor, use Carpano Antica. It's the original sweet vermouth, and is worlds better than Martini and Rossi. I also like it much better than Dolin's as well. Although there's one from California called Vya which I think matches up pretty well
Just please...don't use Martini and Rossi
Next time you make a Manhattan, make one with both M&R and Carpano Antica. You will never go back
2 parts rye
1 part Carpano Antica
4-5 dashes Angostura bittters
Stir in ice, strain, serve with Luxardo maraschino
The perfect cocktail
Anyone got a good Sazerac recipe?
tmas said:
Anyone got a good Sazerac recipe?
https://www.seriouseats.com/recipes/2012/01/duck-fat-sazerac-rye-cocktail-from-haddingtons-austin-texas-fat-washing.html
Quack, quack!!!
I'm looking forward to trying many of these out, and don't have any recipes to contribute. That said, when I want something a little sweeter than straight Scotch or Bourbon, but I'm in a whiskey mood...but am too lazy to play bartender...I enjoy a glass of Hochstadter's Slow and Low (rock and rye) over a couple of ice cubes with a dash or two of Angostura bitters. It's like a cocktail in a bottle, and is inexpensive to boot. It's great to take on trips...only one bottle necessary, and no bar tools required.
Yes, it's not half bad for a premade Old Fashioned. It comes in cans too for a more camping/travel friendly option.
One of my simple pleasures cocktails is literally just bourbon and coke (or Dr Pepper) with the addition of muddled fresh basil. I usually have basil growing in my herb garden. I muddle a leaf or two of the basil directly in the bourbon, strain off the leafy bits over ice and add the cola. You can add Angostura if preferred. The basil just really compliments the bourbon and cola flavors. Truly refreshing at the end of the day.
I too embrace the lazy. I like Simply Limeade for rocks margaritas, but use a can of frozen limeade for frozen margaritas.SpiderDude said:
I'm lazy when it comes to Rita's. I typically opt to use Simply Limeade because I get equal to better results than homemade so the extra efforts not really worth it.
Agreed. I definitely go with the can for my frozen batches! If you don't have a gluten sensitive crowd you can add 6-12 oz of Mexican beer to froth it up and make it go further.
Actually, Corona Light is low enough in gluten content that people who are only sensitive to gluten (not celiac) can consume it with comfort. Allegedly, each bottle contains less than 20 ppm of gluten.
Not a lot of love for mint so far. I use some mint simple syrup and make a *******ized version of an old fashion. Bourbon. Mint simple syrup. Orange bitters. Angostura bitters. Orange peel and mint leaves if you are feeling classy.
I love mint. It's been too damn cold to get any growing to use in cocktails. Hopefully it will warm up some and I'll have mint by the time the Derby rolls around.
I buy my herbs from HEB already grown in plastic pots. $4 each. The mint I bought a few weeks ago seems to be going strong! I've already clipped it a few times. Still thriving.
Made this one last night...pretty complex tastewise. It's from Employees Only in NYC.
Billionaire Cocktail:
2 oz. high-proof bourbon, such as Baker's
1 oz. fresh lemon juice
1/2 oz. simple syrup
1/4 oz. absinthe bitters or absinthe
1/2 oz. grenadine syrup made from pomegranate (I used homemade)
The anise isn't overpowering but it's there.
Billionaire Cocktail:
2 oz. high-proof bourbon, such as Baker's
1 oz. fresh lemon juice
1/2 oz. simple syrup
1/4 oz. absinthe bitters or absinthe
1/2 oz. grenadine syrup made from pomegranate (I used homemade)
The anise isn't overpowering but it's there.
Those measurements seem off.SpiderDude said:
Made this one last night...pretty complex tastewise. It's from Employees Only in NYC.
Billionaire Cocktail:
2 oz. high-proof bourbon, such as Baker's
1 oz. fresh lemon juice
12 oz. simple syrup
14 oz. absinthe bitters or absinthe
12 oz. grenadine syrup made from pomegranate (I used homemade)
The anise isn't overpowering but it's there.
ATM9000 said:Those measurements seem off.SpiderDude said:
Made this one last night...pretty complex tastewise. It's from Employees Only in NYC.
Billionaire Cocktail:
2 oz. high-proof bourbon, such as Baker's
1 oz. fresh lemon juice
12 oz. simple syrup
14 oz. absinthe bitters or absinthe
12 oz. grenadine syrup made from pomegranate (I used homemade)
The anise isn't overpowering but it's there.
Omg... yeah definitely don't use those...good luck gulping down 14 oz. Of absinthe! I cut and paste and the division (/) sign didn't carry over for some weird reason! I fixed it.
SpiderDude said:ATM9000 said:Those measurements seem off.SpiderDude said:
Made this one last night...pretty complex tastewise. It's from Employees Only in NYC.
Billionaire Cocktail:
2 oz. high-proof bourbon, such as Baker's
1 oz. fresh lemon juice
12 oz. simple syrup
14 oz. absinthe bitters or absinthe
12 oz. grenadine syrup made from pomegranate (I used homemade)
The anise isn't overpowering but it's there.
Omg... yeah definitely don't use those...good luck gulping down 14 oz. Of absinthe! I cut and paste and the division (/) sign didn't carry over for some weird reason! I fixed it.
Lol I figured. That followed by the part about it not being overpowering gave me a chuckle
Developed a head cold i'm trying to fend off. Enter The Penicillin:
2 oz Blended scotch
.75 oz Fresh lemon juice
.75 oz Honey-ginger syrup
.25 oz Islay single-malt scotch
Honey ginger syrup is equal parts honey and water with ginger boiled on simmer for 5 minutes (I used 1/2 cup each with ~3" piece of ginger peeled and thinly sliced). Recipe I read calls for allowing that to further steep overnight but I don't want to wait so i'm just letting it cool on the stove top before I strain out the ginger.
Needed a syrup bottle for the syrup but didn't have any available... noticed my homemade grenadine only had a half oz or so...so I made a tequila sunrise:
2 oz tequila
4 oz orange juice
.5 oz grenadine
I just poured them together and stirred tho it calls for shaking OJ & tequila and pouring in the grenadine.
2 oz Blended scotch
.75 oz Fresh lemon juice
.75 oz Honey-ginger syrup
.25 oz Islay single-malt scotch
Honey ginger syrup is equal parts honey and water with ginger boiled on simmer for 5 minutes (I used 1/2 cup each with ~3" piece of ginger peeled and thinly sliced). Recipe I read calls for allowing that to further steep overnight but I don't want to wait so i'm just letting it cool on the stove top before I strain out the ginger.
Needed a syrup bottle for the syrup but didn't have any available... noticed my homemade grenadine only had a half oz or so...so I made a tequila sunrise:
2 oz tequila
4 oz orange juice
.5 oz grenadine
I just poured them together and stirred tho it calls for shaking OJ & tequila and pouring in the grenadine.
The French Blonde...one of my top 5 and currently in my hand. My version reverses the the gin:vermouth ratio as I prefer more gin.
-1.5 oz gin
-.5 oz dry vermouth
-.5 oz St. Germaine (or other elderflower liqueur)
-.5 oz simple syrup
-2 oz grapefruit juice
Optional:
Sprig of rosemary in the shaker...just be sure to double strain or you'll end up with it in your glass. Also optional would be egg white for a foam top.
-1.5 oz gin
-.5 oz dry vermouth
-.5 oz St. Germaine (or other elderflower liqueur)
-.5 oz simple syrup
-2 oz grapefruit juice
Optional:
Sprig of rosemary in the shaker...just be sure to double strain or you'll end up with it in your glass. Also optional would be egg white for a foam top.
Nice bedtime sipper...
Cold Brewed Boulvardier:
Mix together 1 oz. Campari, 1 oz. Braulio Amaro, 1 oz. Russell's Reserve 10-Year-Old Bourbon, and 1/4 oz. coffee liqueur. Pour into a rocks glass filled with ice, and serve with an orange twist.
I don't have Braulio Amaro so I subbed Averna. I also added coffee pecan bitters to accent the coffee notes. Time for bed now...
Cold Brewed Boulvardier:
Mix together 1 oz. Campari, 1 oz. Braulio Amaro, 1 oz. Russell's Reserve 10-Year-Old Bourbon, and 1/4 oz. coffee liqueur. Pour into a rocks glass filled with ice, and serve with an orange twist.
I don't have Braulio Amaro so I subbed Averna. I also added coffee pecan bitters to accent the coffee notes. Time for bed now...
How do you think that would work with tequila instead of mezcal? Because if I buy a bottle of mezcal, it won't be empty until my kids are old enough to steal it. And I don't have any kids.
Why don't you make one and tell us about it?! I'm sure it would taste great. The honey syrup pairs well with the agave spirit. Other than that it's basically a Tommy's Rita.
This once looks intriguing...
http://imbibemagazine.com/rose-gold-gin-cocktail/
Edit: Made this tonight. Not too shabby!
http://imbibemagazine.com/rose-gold-gin-cocktail/
Edit: Made this tonight. Not too shabby!
5th and Adams
1 oz. mezcal
1 oz. pineapple juice
oz. ginger syrup
oz. fresh lemon juice
2 dashes Peychaud's bitters
Tools: shaker, strainer
Glass: coupe
Garnish: pineapple spear
Note: I added a frozen ice cube of papaya puree...yum.
1 oz. mezcal
1 oz. pineapple juice
oz. ginger syrup
oz. fresh lemon juice
2 dashes Peychaud's bitters
Tools: shaker, strainer
Glass: coupe
Garnish: pineapple spear
Note: I added a frozen ice cube of papaya puree...yum.
While we're on Mezcal...
Spicy Dead Lady
oz. mezcal
oz. Aperol
oz. falernum
oz. fresh lime juice
1 dash of Scrappy's Hellfire Bitters*
Tools: shaker, strainer
Glass: coupe
Garnish: lime wheel
Spicy Dead Lady
oz. mezcal
oz. Aperol
oz. falernum
oz. fresh lime juice
1 dash of Scrappy's Hellfire Bitters*
Tools: shaker, strainer
Glass: coupe
Garnish: lime wheel
Quote:
Anybody have any good Cynar recipes?
We've been messing around with it since we had a great take on an Old Fashioned in Dallas. We haven't mastered that yet, but these are pretty good
Bensonhurst
2 oz rye whiskey
1 oz dry vermouth
2 tsp Luxardo
1 tsp Cynar
Stir w/ice, strain into a coupe.
Cynar Toronto x 2
4 oz rye whiskey
1.5 oz Cynar
2 tsp simple syrup
4 dashes Angostura
Shaker w/ice, strain into 2 coupe glasses
Noticed Total Wine has Amaro Braulio and Amaro Nonino. Bouts to gets my Amaro on!!!
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