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Re: Cocktail Hour

Posted: Tue Mar 27, 2018 6:41 pm
by 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.

Re: Cocktail Hour

Posted: Tue Mar 27, 2018 7:46 pm
by UncleBob
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.

Re: Cocktail Hour

Posted: Wed Mar 28, 2018 5:32 pm
by StoicDetective
Dry Gin (Beefeater) Martini

Re: Cocktail Hour

Posted: Thu Mar 29, 2018 8:58 am
by Goose55
Picked up a bottle of this Bourbon at Trader Joes yesterday and enjoyed a glass with my evening pipe ....

Image

Re: Cocktail Hour

Posted: Thu Mar 29, 2018 8:45 pm
by 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.

Re: Cocktail Hour

Posted: Fri Apr 06, 2018 12:34 pm
by 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.

Re: Cocktail Hour

Posted: Tue Apr 10, 2018 9:27 pm
by sweetandsour
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.

Re: Cocktail Hour

Posted: Wed Apr 11, 2018 8:00 pm
by Del
I mixed up a Brandy Alexander.

It really is the perfect nightcap.

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

Re: Cocktail Hour

Posted: Wed Apr 11, 2018 8:14 pm
by Del
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?

Re: Cocktail Hour

Posted: Sat Apr 14, 2018 1:40 pm
by Pepik
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!

Re: Cocktail Hour

Posted: Sat Apr 14, 2018 3:27 pm
by Del
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.

Re: Cocktail Hour

Posted: Sat Apr 14, 2018 6:15 pm
by 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. 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...


Sent from my iPhone using Tapatalk

Re: Cocktail Hour

Posted: Mon Apr 16, 2018 7:02 pm
by Del
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

Re: Cocktail Hour

Posted: Sun Jul 29, 2018 10:59 pm
by sweetandsour
Sour Cherry Old Fashioned

INGREDIENTS
• 2 sour cherries, stemmed and pitted
• One 2-inch strip orange peel
• 1 sugar cube (or ½ teaspoon sugar)
• 2 or 3 dashes bitters
• 2 ounces rye or bourbon.

PREPARATION
1. Put the cherries, orange peel, sugar and bitters in an old-fashioned glass; crush the sugar and cherries with a muddler, spoon or anything else that will get the job done. Fill the glass with ice, add the whiskey and stir until the drink is cold, about a dozen times.

Re: Cocktail Hour

Posted: Mon Jul 30, 2018 8:31 pm
by venator260
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.

I'm late to the reply here. This is my go to. Perhaps too sweet for some, but I enjoy it.

2 oz. whiskey (many use burbon, I prefer Rye)
Juice of 1 lemon (not the juice from a bottle)
2 oz simple syrup (or real maple syrup)

mix, and add ice. I usually add a bit more whiskey to taste.

Re: Cocktail Hour

Posted: Fri Sep 14, 2018 7:17 am
by Del
Del wrote:
Del wrote:
Sun Jan 21, 2018 6:12 pm
Del wrote:
Sat Jan 20, 2018 9:35 pm
I am enjoying a generous measure of McClelland's Islay single-malt scotch over a selection of fine ice cubes.
To be honest, McClelland's islay isn't a great whisky. It's cheap and it's tolerable, but that's about it.

On the other hand, there aren't many cocktail recipes featuring scotch, and especially the smokey islay. These are on my list to try:

The Smokey Carburetor
1 oz  Islay Scotch
1 oz  Gin
3/4  oz sweet vermouth
1/4 oz Triple Sec (optional) [recipe note: a splash sweet orange, to cut the smoke]
1 dash orange bitters
Stir in mixing glass with ice
Strain and serve
Okay... this is surprisingly drinkable. Sweet, with a smokey finish.

The triple sec is absolutely necessary.
AND..... I finally finished that 1.75L jug of McClelland Islay.

It took several years. I could never have finished the job without the help of this cocktail recipe. I might even miss it a little... but I've missed gin martinis and brandy manhattans for a long time now. It will be good to enjoy those again.

Re: Cocktail Hour

Posted: Fri Sep 14, 2018 7:54 am
by Goose55
Last evening it was Clan McGregor Scotch on the rocks. Not the best of Scotches but acceptable.

Re: Cocktail Hour

Posted: Fri Sep 21, 2018 6:59 pm
by Unkinjoe
Glenlivet 15 or gentlemen Jack neat or with a little ice if it's hot.

Re: Cocktail Hour

Posted: Sun Sep 23, 2018 7:52 pm
by ryland
Currently nursing a Tom Collins with Aviation Gin. My first American style gin. A good gin, but I think I prefer the juniper-forward gins of London dry.