Cocktail Hour

[JudgeRusty]

OK, cultured folks, teach me nuances between Whiskey Sour and Whiskey and Lemonade.

Internet recipe seems to boil a Whiskey Sour down to Whiskey, Lemon, something sweet and sometimes a "dash" of egg white.

[UncleBob]

OK, cultured folks, teach me nuances between Whiskey Sour and Whiskey and Lemonade.

Internet recipe seems to boil a Whiskey Sour down to Whiskey, Lemon, something sweet and sometimes a "dash" of egg white.

Less water, more flavor, and less fu-fu.

[StoicDetective]

Dry Gin (Beefeater) Martini

[Goose55]

Picked up a bottle of this Bourbon at Trader Joes yesterday and enjoyed a glass with my evening pipe ....

[sweetandsour]

This evening at dinner, a couple next to us were drinking Sazeracs and Pimms Cups. "Sweet", I said. "Literally and figuratively, both.".
"Why not? It's New Orleans", came the Reply.
I asked for an Abita Amber but saw it coming and knew it wasn't. It was cold and hazy, bitter and very citrusy. Good at first but after a while it was just too much; almost like ale mixed with lime juice at abt 70:30 or so.
Almost done with it, I finally asked the waiter what he had brought me. With a slightly puzzled look he quickly replied, "Abita Hop-Up".

"Where you guys from?", I asked the guy sipping the Sazerac. "California", he replied. I bit my tongue. He had a nice looking wife I guess, but my wife is prettier. Nice evening.

[sweetandsour]

Got this recipe from our Dr, who happens to be from India. He says it's good for arthritis, inflammation, and perhaps even wt loss:

4 oz low sodium V-8 juice
1 tsp tumeric
1 tsp black pepper

I asked about addition of vodka, and maybe a couple of olives, and he didn't reply, which I took as indication of "mixers privilege".

My wife and I had one today, with olive and ice cube and small slice of lime. Not too bad, even without the vodka.

[sweetandsour]

Got this recipe from our Dr, who happens to be from India. He says it's good for arthritis, inflammation, and perhaps even wt loss:

4 oz low sodium V-8 juice
1 tsp turmeric
1 tsp black pepper

I asked about addition of vodka, and maybe a couple of olives, and he didn't reply, which I took as indication of "mixers privilege".

My wife and I had one today, with olive and ice cube and small slice of lime. Not too bad, even without the vodka.

I put the "r" in the turmeric. But still no vodka. Still, it's a good cocktail.

[Del]

I mixed up a Brandy Alexander.

It really is the perfect nightcap.

https://www.liquor.com/recipes/brandy-a ... gs.yHOCmqA

[Del]

This evening at dinner, a couple next to us were drinking Sazeracs and Pimms Cups. "Sweet", I said. "Literally and figuratively, both.".
"Why not? It's New Orleans", came the Reply.
I asked for an Abita Amber but saw it coming and knew it wasn't. It was cold and hazy, bitter and very citrusy. Good at first but after a while it was just too much; almost like ale mixed with lime juice at abt 70:30 or so.
Almost done with it, I finally asked the waiter what he had brought me. With a slightly puzzled look he quickly replied, "Abita Hop-Up".

"Where you guys from?", I asked the guy sipping the Sazerac. "California", he replied. I bit my tongue. He had a nice looking wife I guess, but my wife is prettier. Nice evening.

I got curious about the "sazerac." I searched CPS:

Sazerac?! We Gotta talk dude....

I had to Google it.

No man - you don't Google it. You drink it.

I searched Liquor.com

https://www.liquor.com/video/the-sazerac/#gs.ee5GRUs

I searched some more, and discovered that I could get pretty close (by making just a few dubious substitutions with what I have on hand), and....

Viola! I just discovered my newest favorite cocktail!

Hey, Pepik -- what do you use for an anisette? Do you keep absinthe on hand?

[Pepik]

This evening at dinner, a couple next to us were drinking Sazeracs and Pimms Cups. "Sweet", I said. "Literally and figuratively, both.".
"Why not? It's New Orleans", came the Reply.
I asked for an Abita Amber but saw it coming and knew it wasn't. It was cold and hazy, bitter and very citrusy. Good at first but after a while it was just too much; almost like ale mixed with lime juice at abt 70:30 or so.
Almost done with it, I finally asked the waiter what he had brought me. With a slightly puzzled look he quickly replied, "Abita Hop-Up".

"Where you guys from?", I asked the guy sipping the Sazerac. "California", he replied. I bit my tongue. He had a nice looking wife I guess, but my wife is prettier. Nice evening.

I got curious about the "sazerac." I searched CPS:

Sazerac?! We Gotta talk dude....

I had to Google it.

No man - you don't Google it. You drink it.

I searched Liquor.com

https://www.liquor.com/video/the-sazerac/#gs.ee5GRUs

I searched some more, and discovered that I could get pretty close (by making just a few dubious substitutions with what I have on hand), and....

Viola! I just discovered my newest favorite cocktail!

Hey, Pepik -- what do you use for an anisette? Do you keep absinthe on hand?

I've been using a VanGogh Absinthe that I received as a gift - not being into absinthe by its self. I'd image there's plenty of options up there in Madison - so if you're interested in exploring the "Green Fairy" I'd recommend Pernod's. Otherwise, St. George, Lucid, Kubler, or Amerique 1912 Absinthe Rouge by Great Lakes Distillery will suit.

Now I was at a David Burke's restaurant - and the mixologist on staff had a fantastic twist on the Sazerac: wash the glass with an Islay scotch (one with a high peat content/aroma) instead of absinthe. Now that an awesome combination.

I recommend to you the use of Demerara sugar!

[Del]

This evening at dinner, a couple next to us were drinking Sazeracs and Pimms Cups. "Sweet", I said. "Literally and figuratively, both.".
"Why not? It's New Orleans", came the Reply.
I asked for an Abita Amber but saw it coming and knew it wasn't. It was cold and hazy, bitter and very citrusy. Good at first but after a while it was just too much; almost like ale mixed with lime juice at abt 70:30 or so.
Almost done with it, I finally asked the waiter what he had brought me. With a slightly puzzled look he quickly replied, "Abita Hop-Up".

"Where you guys from?", I asked the guy sipping the Sazerac. "California", he replied. I bit my tongue. He had a nice looking wife I guess, but my wife is prettier. Nice evening.

I got curious about the "sazerac." I searched CPS:

Sazerac?! We Gotta talk dude....

I had to Google it.

No man - you don't Google it. You drink it.

I searched Liquor.com

https://www.liquor.com/video/the-sazerac/#gs.ee5GRUs

I searched some more, and discovered that I could get pretty close (by making just a few dubious substitutions with what I have on hand), and....

Viola! I just discovered my newest favorite cocktail!

Hey, Pepik -- what do you use for an anisette? Do you keep absinthe on hand?

I've been using a VanGogh Absinthe that I received as a gift - not being into absinthe by its self. I'd image there's plenty of options up there in Madison - so if you're interested in exploring the "Green Fairy" I'd recommend Pernod's. Otherwise, St. George, Lucid, Kubler, or Amerique 1912 Absinthe Rouge by Great Lakes Distillery will suit.

Now I was at a David Burke's restaurant - and the mixologist on staff had a fantastic twist on the Sazerac: wash the glass with an Islay scotch (one with a high peat content/aroma) instead of absinthe. Now that an awesome combination.

I recommend to you the use of Demerara sugar!

I've been playing with this.

I am using some ouzo from the back of the cabinet for my anisette. I need to find some Peychaud's Bitters... Angostrra for now.

First try was with brandy (I have plenty). I bought some Wild Turkey Rye today, for fun. I prefer brandy, in general.

The Islay might be really good with the rye, though. I will try it.

I made a simple syrup of white sugar. I will whip up some with demerara.

[tim_witten]

My new dietician recommended a drink a day. Really! He wrote it down for my wife and live in Father-in-law. So I found this bourbon I was gifted a while back and am following his advice.

PS: I’ve not been to Williamsburg, VA in a few years; but the Aberdeen Barn was excellent the last time I was there...


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[Del]

I've been using a VanGogh Absinthe that I received as a gift - not being into absinthe by its self. I'd image there's plenty of options up there in Madison - so if you're interested in exploring the "Green Fairy" I'd recommend Pernod's. Otherwise, St. George, Lucid, Kubler, or Amerique 1912 Absinthe Rouge by Great Lakes Distillery will suit.

Now I was at a David Burke's restaurant - and the mixologist on staff had a fantastic twist on the Sazerac: wash the glass with an Islay scotch (one with a high peat content/aroma) instead of absinthe. Now that an awesome combination.

I recommend to you the use of Demerara sugar!

I just tried the Islay Sazerac.

O...M....G!