Cocktail Hour

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JudgeRusty
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Re: Cocktail Hour

Post by JudgeRusty » Tue Mar 27, 2018 6:41 pm

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.
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Re: Cocktail Hour

Post by UncleBob » Tue Mar 27, 2018 7:46 pm

JudgeRusty wrote:
Tue Mar 27, 2018 6:41 pm
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.
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Re: Cocktail Hour

Post by StoicDetective » Wed Mar 28, 2018 5:32 pm

Dry Gin (Beefeater) Martini
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Re: Cocktail Hour

Post by Goose55 » Thu Mar 29, 2018 8:58 am

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

Image
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Re: Cocktail Hour

Post by sweetandsour » Thu Mar 29, 2018 8:45 pm

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'm old but I'm happy. (Most of the time.)

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Re: Cocktail Hour

Post by sweetandsour » Fri Apr 06, 2018 12:34 pm

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.
I'm old but I'm happy. (Most of the time.)

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Re: Cocktail Hour

Post by sweetandsour » Tue Apr 10, 2018 9:27 pm

sweetandsour wrote:
Fri Apr 06, 2018 12:34 pm
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.
I'm old but I'm happy. (Most of the time.)

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Re: Cocktail Hour

Post by Del » Wed Apr 11, 2018 8:00 pm

I mixed up a Brandy Alexander.

It really is the perfect nightcap.

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

Post by Del » Wed Apr 11, 2018 8:14 pm

sweetandsour wrote:
Thu Mar 29, 2018 8:45 pm
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:
Pepik wrote:
Wed Jan 31, 2018 6:30 pm
ReverendThom wrote:
Wed Jan 31, 2018 3:12 pm
Pepik wrote:
Wed Jan 31, 2018 3:07 pm
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?
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Re: Cocktail Hour

Post by Pepik » Sat Apr 14, 2018 1:40 pm

Del wrote:
Wed Apr 11, 2018 8:14 pm
sweetandsour wrote:
Thu Mar 29, 2018 8:45 pm
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:
Pepik wrote:
Wed Jan 31, 2018 6:30 pm
ReverendThom wrote:
Wed Jan 31, 2018 3:12 pm
Pepik wrote:
Wed Jan 31, 2018 3:07 pm
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!
Rgrds,
Joe


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Re: Cocktail Hour

Post by Del » Sat Apr 14, 2018 3:27 pm

Pepik wrote:
Sat Apr 14, 2018 1:40 pm
Del wrote:
Wed Apr 11, 2018 8:14 pm
sweetandsour wrote:
Thu Mar 29, 2018 8:45 pm
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:
Pepik wrote:
Wed Jan 31, 2018 6:30 pm
ReverendThom wrote:
Wed Jan 31, 2018 3:12 pm
Pepik wrote:
Wed Jan 31, 2018 3:07 pm
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.
"Utter frogshit from start to finish." - Onyx

"I shall not wear a crown of gold where my Master wore a crown of thorns." - Godfrey de Bouillon

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Re: Cocktail Hour

Post by tim_witten » Sat Apr 14, 2018 6:15 pm

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. Image

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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Re: Cocktail Hour

Post by Del » Mon Apr 16, 2018 7:02 pm

Pepik wrote:
Sat Apr 14, 2018 1:40 pm

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! 8O
"Utter frogshit from start to finish." - Onyx

"I shall not wear a crown of gold where my Master wore a crown of thorns." - Godfrey de Bouillon

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