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189,043 Views | 1209 Replies | Last: 6 days ago by lotsofhp
87Flyfisher
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7:48p, 5/12/23
AG
Just made a Monte Carlo. A nice herby, complex take on a Rye Old Fashioned. I used Peychaud's Bitters since I like Sazeracs.

2 oz. Rye Whiskey
1/2 oz. Benedictine
1 Dash Angostura or Peychaud's Bitters

Mix all ingredients with ice. Strain into Rocks glass with large ice cube and garnish with a lemon twist.
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AgInSingapore
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In reply to 87Flyfisher • 8:07p, 5/12/23
AG
My all time favorite cocktail, all day every day
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Sazerac
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In reply to 87Flyfisher • 8:21p, 5/12/23
AG
I drink a lot of bourbon and peychauds over ice, so had to give this a try. Makes me feel like I'm making a cocktail and not just drankin'
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txam92
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In reply to 87Flyfisher • 8:23p, 5/12/23
AG
87Flyfisher said:
Just made a Monte Carlo. A nice herby, complex take on a Rye Old Fashioned. I used Peychaud's Bitters since I like Sazeracs.

2 oz. Rye Whiskey
1/2 oz. Benedictine
1 Dash Angostura or Peychaud's Bitters

Mix all ingredients with ice. Strain into Rocks glass with large ice cube and garnish with a lemon twist.


2/3 of a way to a Vieux Carre. Might have to try that one since I have all the ingredients
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87Flyfisher
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8:27p, 5/12/23
AG
I was thinking I needed Cognac and sweet Vermouth when I made it
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AgInSingapore
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In reply to 87Flyfisher • 8:34p, 5/12/23
AG
Try a little demerara simple syrup, just a little bit, gives you sweet but not regular simple syrup sweet
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87Flyfisher
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In reply to AgInSingapore • 8:42p, 5/12/23
AG
Are your Dad's initials "G.B" and did he write a book on Fly Patterns for the Texas Coast?
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AgInSingapore
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In reply to 87Flyfisher • 8:45p, 5/12/23
AG
His initials are CB but he wrote no book about flies that I'm aware of!

Sorry, I see you put GB, not CB haha
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87Flyfisher
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In reply to AgInSingapore • 8:47p, 5/12/23
AG
Ok, there were a couple of Ags living in Singapore at the same time.
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CactusThomas
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8:48p, 5/12/23
AG
Vieux Carre is peak cocktail but Monte Carlo is still a great one.

I also like a Monte Carlos - sub Tequila for the rye.
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AgInSingapore
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In reply to 87Flyfisher • 8:50p, 5/12/23
AG
No, I'm the first of my family to have moved overseas for work. That said if you did any saltwater fly fishing out of the Freeport/Demi John area then you probably knew of my grandparents
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Chipotlemonger
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12:07a, 5/13/23
AG
Made a lemon mezcal margarita tonight, if it can be called that. Was very tasty. Mezcal, Cointreau, lemon, agave, shaken with ice then strained over ice.
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jh0400
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5:10p, 5/13/23
AG
Had some red wine left over from a braise, so I decided to whip up a couple of New York Sours.
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Sazerac
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In reply to jh0400 • 5:48p, 5/13/23
AG
Recipe?
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jh0400
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In reply to Sazerac • 6:08p, 5/13/23
AG
I use this one and eyeball the wine.

https://www.liquor.com/recipes/new-york-sour/
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TikiBarrel
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In reply to TikiBarrel • 8:57p, 5/13/23
AG
SpiderDude said:
One of my all time faves. Pistols at Dawn. Just a bad ass drink. Like if you had to make a spicy margarita but didn't have Tequila. This is what you'd make!


Edit:
Pistols at Dawn cocktail

Ingredients

3/4 oz fresh lemon juice
3/4 oz ginger agave
1 oz Ancho Reyes
1 oz Bulleit Bourbon
Splash of Cabernet


Directions

Add all the ingredients into a shaker with ice. Shake vigorously and dump into a glass.
Garnish with Cabernet float and pierced piece of candied ginger.
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digging tunnels
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In reply to jh0400 • 12:16a, 5/15/23
AG
Is there a difference with or without the egg white?
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jh0400
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In reply to digging tunnels • 5:42a, 5/15/23
AG
I've never made them without egg whites.
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Flying Crowbar
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In reply to TikiBarrel • 7:26p, 5/15/23
AG
Agreed. Pistols at Dawn is an awesome cocktail. I've never made it with a candied ginger garnish, though. Great idea!
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G Martin 87
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In reply to XXXVII • 7:26a, 5/16/23
AG
No need to explain a liking for BT. That's my go-to bourbon of choice as well. You're in good company.
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G Martin 87
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In reply to 87Flyfisher • 7:29a, 5/16/23
AG
87Flyfisher said:
Just made a Monte Carlo. A nice herby, complex take on a Rye Old Fashioned. I used Peychaud's Bitters since I like Sazeracs.

2 oz. Rye Whiskey
1/2 oz. Benedictine
1 Dash Angostura or Peychaud's Bitters

Mix all ingredients with ice. Strain into Rocks glass with large ice cube and garnish with a lemon twist.
I've been thinking about buying some Benedictine to try a Sentimental Gentleman. Looks like I'll have to move it to the top of my shopping list.
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TikiBarrel
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In reply to digging tunnels • 12:20p, 5/16/23
AG
digging tunnels said:
Is there a difference with or without the egg white?

Egg white is going to give it a creamier texture/ mouth feel. It can smooth the taste profile a bit as well.
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XXXVII
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6:11p, 5/17/23
For today, a Champs-Elysees cocktail. Probably my favorite cognac based cocktail.

1.5 oz Remy Martin 1738 Cognac
1/3 oz Green Chartreuse
2/3 oz lemon juice
1/2 oz 2:1 simple syrup
1 dash Angostura Bitters
Garnish with a lemon zest twist

Shake all ingredients with ice and double strain into a chilled coupe glass.




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CactusThomas
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In reply to XXXVII • 6:42p, 5/17/23
AG
Yeah that's not a drink I'm familiar with but it sounds incredible. And I really love the 1738 accord royal on its own.
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XXXVII
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In reply to CactusThomas • 10:38p, 5/17/23
CactusThomas said:
Yeah that's not a drink I'm familiar with but it sounds incredible. And I really love the 1738 accord royal on its own.


For sure, the 1738 is good stuff.
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Lola68
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In reply to TikiBarrel • 11:05a, 5/18/23
Do you make your own ginger agave syrup, or do you purchase it? If purchased, where do you get it?
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TikiBarrel
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In reply to Lola68 • 1:52p, 5/18/23
AG
I make my own. I chop it up into fairly thin slices and then boil in water. Strain then add back sugar to weight or volume. Some recipes call for blending it into pulp. You'll certainly extract more juice that way but I prefer mine... it's not quite as pungent.
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Lola68
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In reply to TikiBarrel • 1:55p, 5/18/23
Thanks
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TikiBarrel
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In reply to Lola68 • 2:01p, 5/18/23
AG
Sorry I was describing a simple syrup. Here a recipe for an agave one. Takes a bit longer.

https://toriavey.com/ginger-agave-simple-syrup/
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digging tunnels
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2:29p, 5/19/23
AG
Anyone ever have a barrel aged old fashioned? A local restaurant has one made of Woodford Reserve and Rittenhouse Rye. They mix all the ingredients of old fashioned into those small barrels and age it.

Gimmicky or not?
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TikiBarrel
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In reply to digging tunnels • 5:13p, 5/19/23
AG
I wouldn't say so. They can be pretty legit but I've also had underwhelming ones.
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87Flyfisher
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In reply to digging tunnels • 5:32p, 5/19/23
AG
I have had them and Manhattans at " The Hound" in Auburn, AL. Very good but I don't know if a fresh mixed cocktail using the same premium ingredients wouldn't be just as good. (And cheaper)
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JimbloFisher
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6:19p, 5/19/23
AG
Any good recommendations for a bourbon coffee cocktail? Was thinking about starting with bourbon cream, kahlua, and espresso, but figured something else needed to round it out.
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txag2008
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In reply to JimbloFisher • 6:30p, 5/19/23
AG
Revolver

2oz bourbon
.5oz coffee liqueur
2 dashes orange bitters

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BrokeAssAggie
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In reply to txag2008 • 6:47p, 5/19/23
txag2008 said:
Revolver

2oz bourbon
.5oz coffee liqueur
2 dashes orange bitters



Over a big rock? Sounds interesting
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