Cocktail recipe thread

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Postby rentboy » Thu Aug 02, 2012 8:46 pm

Which of these should I make tonight?

Brain Storm Cocktail (1916)

1 piece ice (cube)
2 dash Bénédictine
1 piece orange peel
2 dash French vermouth
1 drink Irish whiskey

Use an Old Fashioned glass and serve with a small bar spoon in the glass.

[or]


Affinity Cocktail (1916)

1/3 French vermouth
1/3 Italian vermouth
1/3 Scotch whisky
2 dash bitter

Stir well in a mixing glass with cracked ice, strain and serve with a cherry and a twist of lemon peel over top of glass.


[or]

Just my usual makers perfect manhattan?

DOF half full of crushed ice
1 measure Makers Mark
1/2 measure French vermouth
1/2 measure Italian vermouth
1 dash Angostura bitters
1 dash Fee Bros Cherry bitters
Garnish w cherry & twist of lemon
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Postby Dear You » Thu Aug 02, 2012 8:49 pm

I like a nice Manhattan, but that Brain Storm looks mighty enticing.
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Postby southpaw » Thu Aug 02, 2012 8:50 pm

Brain storm, but use Makers instead.
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Postby southpaw » Thu Aug 02, 2012 8:51 pm

Or a smoky scotch if you're so inclined.

I really have been digging on Vieux Carres lately: 1oz rye 1oz cognac 3/4oz sweet vermouth, 1/4oz benedictine, dash each of peychaud and angostura bitters, stirred, on the rocks with a lemon twist. So complex, so delicious.
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Postby rentboy » Thu Aug 02, 2012 9:10 pm

Brain Storm it was, decided to use some Jameson that's been hangin round since St Paddy's Day

Image


Nice rich color and great aroma
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Yum!
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Postby rentboy » Thu Aug 02, 2012 9:11 pm

southpaw wrote:I really have been digging on Vieux Carres lately: 1oz rye 1oz cognac 3/4oz sweet vermouth, 1/4oz benedictine, dash each of peychaud and angostura bitters, stirred, on the rocks with a lemon twist. So complex, so delicious.


That sounds awesome, will have to try soon
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Postby husbands » Thu Aug 02, 2012 9:28 pm

I have been drinking some gin and fresh squeezed lime juice, splash of rose's limes - a gimlet I guess?

that's a good one

I use this gin: Image it's from scotland or something
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Postby an otter » Thu Aug 02, 2012 9:30 pm

Image

if anyone wants to take a stab at that recipe i'd be appreciative. it's a fantastic, spicy drink from a place in town that took a 50% tip to get the bartender to scrawl it on my bill after we'd decided to leave. i stuffed it into my pocket thinking i'd be able to just make them for myself, but she didn't include measurements so i've been trying it every weekend and getting sloshed off every botched round.

i think the blueberries bit is a jam or some sort of syrup because muddled on their own the jalapeno is still too strong.
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Postby wendy » Thu Aug 02, 2012 9:45 pm

southpaw wrote:Brain storm, but use Makers instead.


I agree with this, or your perfect Manhattan, or an Old Fashioned.

Lately I've been really into Pimm's Cups. Make that if you have the right stuff (you don't; nobody does)
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Postby southpaw » Thu Aug 02, 2012 10:22 pm

an otter, here's my guess

1.5 oz whiskey
.5 oz maple syrup
.5 oz egg white
3/4 oz lime
.5 oz jalapeno syrup

Muddle the blueberries with a sugar cube. Build the drink in a shaker without ice (including the muddled blueberries/syrup). Take the coil off your hawthorne strainer, and put it in the tin, shake the drink for 15-30 seconds, or until you hear it sounding less liquid and more viscous. Add ice, shake it again for 15 seconds, double strain.
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Postby an otter » Thu Aug 02, 2012 10:50 pm

that's a lot closer. thanks southpaw


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Postby Dear You » Thu Aug 02, 2012 10:59 pm

I'm shit at nice cocktails like that, but I sent a message to one of my bartender friends to see what he comes up with.
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Postby Unprofessional » Thu Aug 02, 2012 11:05 pm

fill highball glass with ice

1.5 oz absolut kurant
fill just short of the rim with Welch's grape soda
1 tbsp grape children's dimetapp
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Postby trope » Thu Aug 02, 2012 11:32 pm

gin
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Postby fabio » Fri Aug 03, 2012 12:06 am

was playing around with a mr boston, and I really like this "the gentlemans cocktail", which is basically a bourbon soda with creme de menthe. its 1.5 oz bourbon, .5 oz brandy, .5 oz creme de menthe, soda, garnish with lemon twist.

Its great
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Postby M. Piedlourde » Fri Aug 03, 2012 1:23 am

had this the other day and was super fond of it:

1oz Demerara Rum, Lemon Hart 151
1oz Cynar
1oz Sweet vermouth, Carpano Punt e Mes
1ds Orange bitters, Regans' orange bitters
1ds Grapefruit bitters
1 rinse Campari
1 twst Lemon peel (as garnish)
Many Shuvs and Zuuls knew what it was to be roasted in the depths of the Slor that day, I can tell you...
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Postby Dear You » Fri Aug 03, 2012 4:46 am

an otter wrote:Image

if anyone wants to take a stab at that recipe i'd be appreciative. it's a fantastic, spicy drink from a place in town that took a 50% tip to get the bartender to scrawl it on my bill after we'd decided to leave. i stuffed it into my pocket thinking i'd be able to just make them for myself, but she didn't include measurements so i've been trying it every weekend and getting sloshed off every botched round.

i think the blueberries bit is a jam or some sort of syrup because muddled on their own the jalapeno is still too strong.


I pretty much got the same response as southpaw from my friend.

"without tasting any of that shit, i would guess something like: 1 1/2, 3/4 (maybe a whole ounce if the jap syrup is really spicy, so you'd want the extra acid for balance), 1/4, 1/4, 1/2 (or half an egg white basically), and the blueberries on a stem for garnish, or sitting in the bottom. that's a 3 1/4 - 3 1/2 oz drink, which is about right for something in a martini. sounds pretty damn tasty!

also guessing they use the revel stoke canadian whisky, which is probably what inspired the name of the drink"
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Postby vital signs » Fri Aug 03, 2012 7:56 am

The Ramos Fizz is a refreshing summer drink:

2 ounces London dry gin
1 ounce heavy cream
1 egg whites
1/2 ounce lemon juice
1/2 ounce lime juice
2 teaspoons superfine sugar
2 to 3 drops orange flower water

Glass Type: Collins glass

Instructions

Combine in a chilled cocktail shaker with plenty of cracked ice, then shake viciously for two to four minutes (twelve if you want to make it how Henry Ramos made it)-- and strain into a chilled Collins glass. Top up with cold seltzer or club soda.

Note: Don't bother substituting orange juice or orange liqueur or orange anything else for the orange flower water; it has a fragrance unrelated to that of the fruit. Also, do not use half-and-half in place of the cream. As for the gin, some old recipes call for Old Tom gin. In this case, reduce the amount of sugar.



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Postby tron » Thu Aug 09, 2012 4:27 pm

Here are a few of my own creation for you folks to partake of:


Fernet Daiquiri

3/4oz ea. Fernet Branca, Zaya (or equally dark, aged rum), lime juice, simple syrup.

Shake and serve up.



Sidral Spritz

Muddle a couple of granny smith and ginger slices in 1/2 oz. simple syrup.
Add 2 oz. bourbon
Shake, strain.
Top with Sidral Mundet apple soda. (Or any apple soda, really)



Dixie Cup

Pit and skin some donut peaches, then puree them.
Muddle some fresh mint and a spoonful of granulated sugar by just swirling them around in a mixing glass.
Add 1 oz. puree, 2 oz. bourbon.
Shake, strain.
Garnish with slapped mint sprig.
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Postby an otter » Thu Aug 09, 2012 4:39 pm

Dear You wrote:I pretty much got the same response as southpaw from my friend.

"without tasting any of that shit, i would guess something like: 1 1/2, 3/4 (maybe a whole ounce if the jap syrup is really spicy, so you'd want the extra acid for balance), 1/4, 1/4, 1/2 (or half an egg white basically), and the blueberries on a stem for garnish, or sitting in the bottom. that's a 3 1/4 - 3 1/2 oz drink, which is about right for something in a martini. sounds pretty damn tasty!

also guessing they use the revel stoke canadian whisky, which is probably what inspired the name of the drink"

the revel stoke bit is a pretty sharp guess but the place is actually called the revel room. so either they named themselves after the booze too, or i unno.

i'll try your friend's measurements this weekend, but the blueberries must be muddled, or made into a syrup, since the proper drink is always an opaque purple. the thing comes out kinda green with them just as a garnish and the jalapeno is overpowering.
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Postby Automatic » Thu Aug 09, 2012 5:55 pm

an otter wrote:
Dear You wrote:I pretty much got the same response as southpaw from my friend.

"without tasting any of that shit, i would guess something like: 1 1/2, 3/4 (maybe a whole ounce if the jap syrup is really spicy, so you'd want the extra acid for balance), 1/4, 1/4, 1/2 (or half an egg white basically), and the blueberries on a stem for garnish, or sitting in the bottom. that's a 3 1/4 - 3 1/2 oz drink, which is about right for something in a martini. sounds pretty damn tasty!

also guessing they use the revel stoke canadian whisky, which is probably what inspired the name of the drink"

the revel stoke bit is a pretty sharp guess but the place is actually called the revel room. so either they named themselves after the booze too, or i unno.

i'll try your friend's measurements this weekend, but the blueberries must be muddled, or made into a syrup, since the proper drink is always an opaque purple. the thing comes out kinda green with them just as a garnish and the jalapeno is overpowering.


How are you doing your Jalapeno syrup? You could do it quickly by muddling the peppers in simple syrup and then straining, or you could steep them in the warming sugar and water mixture while making the simple syrup. I guess it depends on how "herbal" you want the syrup to taste.

My favourite drink is the Penicillin that Sam Ross made me at Milk & Honey in NYC. it's easy to make at home if you brew up some ginger syrup (or you could muddle fresh ginger in simple syrup in the bottom of your tin and build the drink around that)

1.75 oz blended scotch (famous grouse works best)
0.75 oz lemon juice
0.5 oz honey syrup
0.5 oz ginger syrup

Shake with ice and strain into a glass. Slowly pour 0.5 oz of an islay scotch (i prefer ardbeg) over the back of a spoon and into the drink.
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Postby an otter » Thu Aug 09, 2012 6:17 pm

Automatic wrote:How are you doing your Jalapeno syrup? You could do it quickly by muddling the peppers in simple syrup and then straining, or you could steep them in the warming sugar and water mixture while making the simple syrup. I guess it depends on how "herbal" you want the syrup to taste.


i made the syrup by steeping the chopped up jalapenos in the syrup while it was on the stove then straining it. they were in there about 10 minutes so it's rather 'herbal' i guess.
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Postby rentboy » Tue Nov 27, 2012 5:41 pm

man i love this place! great, innovative drinks

http://bluebeardindy.com/03-client-support/

think i'll head there tonight or tomorrow night

also, shit toots i just realized i forgot to call you. sending PM now
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Postby BlackSugar » Tue Nov 27, 2012 5:43 pm

this is my drink that I have pretty much every night when I get home from work

2.5 ounces bourbon or rye
1.5 ounces grand marnier
1.5 ounces sweet vermouth
4 ounces of oj

mix with lots of ice in shaker, pour, forget about troubles/family
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Postby death is my amigo » Tue Nov 27, 2012 5:47 pm

yes great bump winter is coming

dumped in this pastebin is a list of recipes my dad put together that my family's been using for the past few weeks: http://pastebin.com/Tz0AkZGY

right now the old money is my jam, i can also vouch for the vieux carre & pisco sour (if you're looking for something extremely light)
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Postby Fullscreen » Tue Nov 27, 2012 5:48 pm

rentboy wrote:man i love this place! great, innovative drinks

http://bluebeardindy.com/03-client-support/

think i'll head there tonight or tomorrow night

also, shit toots i just realized i forgot to call you. sending PM now

I always forget you're from indianapolis, weird. the bluebeard looks decent.
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Postby rentboy » Tue Nov 27, 2012 5:52 pm

Fullscreen wrote:
rentboy wrote:man i love this place! great, innovative drinks

http://bluebeardindy.com/03-client-support/

think i'll head there tonight or tomorrow night

also, shit toots i just realized i forgot to call you. sending PM now

I always forget you're from indianapolis, weird. the bluebeard looks decent.


just here for the holidays. been to bluebird over labor day on my last visit here and fucking fell in love with the place
but i'm not prepared for these subfreezing temps. will be glad to get back home to FL on sunday
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Postby viachicago » Tue Nov 27, 2012 5:56 pm

-2/3 ginger beer (get the good stuff)
-1/3 vodka
-few good shakes of bitters
-squeeze of lemon

easy, cheap, fucking delicious.
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Postby VHGisdead » Tue Nov 27, 2012 6:00 pm

whoa, I'm currently within a 2-hr drive of rentboy? I knew it felt like there were slightly more cocks up my ass than usual
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Postby rentboy » Tue Nov 27, 2012 6:00 pm

sleigh wrote:yes great bump winter is coming

dumped in this pastebin is a list of recipes my dad put together that my family's been using for the past few weeks: http://pastebin.com/Tz0AkZGY

right now the old money is my jam, i can also vouch for the vieux carre & pisco sour (if you're looking for something extremely light)


great stuff sleigh, thanks for sharing.
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