Cocktail recipe thread

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Postby Fullscreen » Fri Feb 03, 2017 7:03 pm

Boo.
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Postby hoopdog » Fri Feb 03, 2017 7:27 pm

Potential Boarder wrote:nola recs:
cure is one of my favorite bars in the world. rogue/beta cocktails was the book that got me into making cocktails, so go there and get a gunshop fizz. their proto-tiki bar cane and table was also exceptional. unfortunately bellocq closed; their sherry cobbler was one of the best warm weather drinks in all the city. beachbum's latitude 29 was solid, but underwhelming and it was kind of empty when i was there. tiki tolteca had a much more upbeat vibe and drinks are decent there as well. tonique is my favorite bar for new orleans classics, i love its unpretentious and welcoming setting, a perfect neighborhood bar. it's a great place to start if you want to experience fantastic sazeracs, ramos fizzes, and vieux carres. 12 mile limit was also chill and fun though less serious cocktail nerd stuff and prebatched drinks. loa bar was really good, though i was only there for like 2 drinks. the bartender heard us talking about clarified milk punch and called up another bartender in town who worked at a restaurant (Trinity?) and made clarified tequila milk punch as a drink pairing for their tasting menu. the restaurant was already closed, but they let us in to drink milk punch afterhours.


thanks! the (head?) bartender at cure used to work where i currently bartend, i've only met the dude in passing so i don't know him that well but he's spoken of pretty highly and i was curious about how good this place actually is since i never see it on the usual list of places to check out. def gonna check it now, thanks for the info
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Postby wario lopez » Fri Feb 03, 2017 7:37 pm

kirk?
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Postby hoopdog » Fri Feb 03, 2017 7:37 pm

nah a dude named ryan
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Postby wario lopez » Fri Feb 03, 2017 7:38 pm

ah ok, what bar do you work at if you don't mind me asking?
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Postby wario lopez » Fri Feb 03, 2017 7:40 pm

man i can't believe this video was uploaded 7 years ago


get this drink.
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Postby hoopdog » Fri Feb 03, 2017 7:57 pm

this drink looks so damn good
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Postby Dear You » Sat Feb 04, 2017 6:48 am

i thought tiki tolteca was really rad when i was in nola. really chill and not many people. i thought latitude had a lot more personable service though when it was equally pretty mellow.

i dunno. i'd like to revisit nola sometime i think i'd be more likely to go to latitude.
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Postby scarsdalevibe » Sat Feb 25, 2017 9:37 pm

We got some pine brandy for christmas and it's just sitting here. Too sweet to really enjoy alone. Anyone have a good recipe for a cocktail? All the stuff I have found online is either too sweet or too boozy, I'd love to mix it with something less boozy (or even non-alcoholic) and make it less sweet somehow.
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Postby wario lopez » Sat Feb 25, 2017 10:19 pm

is it like zirbenz or something?
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Postby scarsdalevibe » Sun Feb 26, 2017 9:47 am

no it's this Clear Creek stuff:

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Postby M. Piedlourde » Sun Feb 26, 2017 2:02 pm

Potential Boarder wrote:man i can't believe this video was uploaded 7 years ago


get this drink.


Top 5, all time.
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Postby Fullscreen » Thu Mar 09, 2017 4:50 pm

Are green chartreuse or absinthe or pernod at all interchangeable? I need to get something along those lines. I feel like chartreuse pops up slightly more often in recipes than absinthe and was leaning towards that first but I don't really know my way around those sorts of distillates.
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Postby hoopdog » Thu Mar 09, 2017 4:56 pm

green chartreuse is definitelyyyy sweeter than a traditional absinthe, i feel like it would probably throw the balance of your drink if you didn't adjust yr recipe otherwise
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Postby hoopdog » Thu Mar 09, 2017 4:58 pm

btw my trip to nola was incredible, went to cure and got the gunshop fizz and it absolutely lived up to expectation. also hit cane and table, sazerac bar, and this divey spot called bar tonique that nevertheless made the best vieux carre i've ever had. shit man, everything was so amazing
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Postby THB » Tue Apr 25, 2017 11:17 am

Man, the Norwegian Wood was so good. I made it with Carpano Antica and Brennevin aquavit.

Norweigan Wood by Jeffrey Morgenthaler
1 oz aquavit
1 oz laird's bonded apple brandy
3/4 oz sweet vermouth
1/4 oz yellow chartruese
1 ds angostura bitters
Stir w/ ice. Strain, serve up in a coupe. Garnish w/ lemon twist
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Postby Fullscreen » Mon Jun 12, 2017 7:56 pm

Potential Boarder wrote:oh jeez, grating ginger sucks. here's a method that's simpler:
Ginger Syrup
I always refer to this as the “San Francisco Ginger Syrup” method, as I stole it from Jon Santer, who I believe learned it from Thad Vogler, who probably didn’t steal it from anyone because Thad is a genius. At any rate I’ve rarely heard of bartenders in other cities doing it this way and when I have, it’s because they’ve learned it from someone from San Francisco. It’s easy to make, and delicious to use.

Simply combine cleaned (no need to peel the ginger) and roughly-chopped ginger (each piece should be about the size of your pinkie-tip) in a blender with equal volumes of sugar and boiling water. For this I’ve used 8 ounces of chopped ginger, 8 ounces of sugar, and 8 ounces boiling water. Blend on high until mixture is smooth, and then fine-strain through a sieve.


due to its fibrous and sinewy texture, it's actually really easy to strain. i do think the juicer method is better, but i'm not sure about the investment in a juicer just quite yet.

Tried this method instead of grating and squeezing, went from easy to very very easy. rinsing out the vitamix is much easier than cleaning out the food processor.
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Postby wario lopez » Tue Aug 01, 2017 4:20 pm

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Here's a cocktail I came up with

J Brekkie
0.75 oz del maguey vida mezcal
0.75 oz olmeca altos blanco tequila
0.25 oz koval barrel-aged peach brandy
0.5 oz matcha green tea syrup
0.5 oz egg white
0.75 lime

Dry shake egg white, citrus and syrup. Add spirits and shake with ice vigorously. Serve up in a coupe. Sprinkle w/ matcha to garnish.

Matcha syrup can be made by making simple syrup and dissolving matcha tea into it with a whisk. The amount you use will depend on your tea. You're looking for a dark green color and an earthy herbal flavor.

This drink could also be done with a reverse dry shake if you so choose.
Last edited by wario lopez on Sun Feb 11, 2018 2:26 pm, edited 2 times in total.
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Postby hoopdog » Tue Aug 01, 2017 5:43 pm

that is a beautiful looking cocktail my man
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Postby wario lopez » Wed Oct 04, 2017 8:14 pm

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here's a cocktail drudge and i came up with

The Grape Escape
1.5 oz st. george botanivore gin
0.75 oz lemon
0.75 oz concord grape syrup
0.5 oz graham's six grapes ruby port
0.5 oz egg white
2 ds angostura+3 drops
rosemary garnish
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Postby wario lopez » Wed Oct 04, 2017 8:15 pm

i need these little garnish clothespins
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Postby wario lopez » Wed Oct 04, 2017 8:37 pm

oh concord grape syrup is just a cup of simple with a bunch of concord grapes (~1/2 lb or so) smashed in and strained. i didn't blend them because i was afraid the seeds might be bitter.
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Postby guidance » Sun Oct 08, 2017 10:29 pm

just got a bottle of cynar 70 and ancho verde (both of which are unavailable in ohio).

verde is so much better than the original
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Postby brent » Sun Oct 08, 2017 10:34 pm

timely bump, i had a real nice drink today with leatherbee gin, cointreau, st germain and lemon juice. shaken, strained into a coupe, lemon peel garnish

i think it might be the first drink I've ever had with cointreau weirdly enough
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Postby guidance » Sun Oct 08, 2017 10:56 pm

topo americano
cocchi rosa, key lime, hendricks gin, ancho verde, topo chico

this is one of the best cocktails i've had in recent memory from bad hunter in chicago
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Postby guidance » Sun Dec 17, 2017 1:30 am

been fucking around with the bottle of appleton i've had forever. made a drink with it, cynar 70 and ango. needs something else.

switched to appleton old fashioned and it's *chef kiss*
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Postby Autarch » Sun Dec 17, 2017 2:00 am

where do you buy vermouth. I want to start making manhattans at night. Also bitters. Where do you buy bitters and what are they?
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Postby guidance » Sun Dec 17, 2017 3:04 am

any liquor store should have both vermouth and bitters. some stores will have better selections so find the store in your town that's classified as specialty and go to town
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Postby Autarch » Sun Dec 17, 2017 3:05 am

ok, but what are bitters? are they like spices or leaves or something? are they solid or liquid?
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Postby guidance » Sun Dec 17, 2017 3:05 am

start with angoustura and branch out from there
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