Cocktail recipe thread

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Postby milano boy » Fri Aug 10, 2018 12:01 pm

i have like nothing on hand!
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Postby milano boy » Fri Aug 10, 2018 12:02 pm

if i can find this i will def do it :)
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Postby landspeedrecord » Fri Aug 10, 2018 12:06 pm

I would grab a bottle of gin, rittenhouse rye, cappelletti (or campari), sweet & dry vermouth (dolin is a solid choice)

then you could make spritzes, negronis, martinis, manhattans, boulevardiers...
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Postby landspeedrecord » Fri Aug 10, 2018 12:09 pm

and if you pick up a bottle of cocchi americano or suze you could combine that with gin + dolin blanc to make a white negroni

1 1/2 ounce gin (recommended: a London dry like Beefeater)
1 ounce Dolin Blanc vermouth
1/2 ounce Cocchi Americano (sub Suze if desired)
lemon twist, for garnish
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Postby Franco » Fri Aug 10, 2018 12:10 pm

I vote Jungle Bird. You have two great ideas already and this would be a lighter third option. And yeah I’d like to try one with cappelletti instead of Campari.

https://punchdrink.com/recipes/jungle-bird/

Or A simple Paloma if you’re set on mezcal. Nice sippable Collins format before all those stirreds
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Postby landspeedrecord » Fri Aug 10, 2018 12:17 pm

jungle bird + paloma are good calls, esp for summer
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Postby milano boy » Fri Aug 10, 2018 12:29 pm

thanks all :)
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Postby Franco » Fri Aug 10, 2018 4:11 pm

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Sort of a spontaneous thing. Sidracca cider, Amaro CioCiaro, lemon juice. Very good. Not my pool
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Postby Franco » Thu Aug 16, 2018 4:54 pm

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Bad photo but good drink. A slight variation on something I saw in Sother Teague’s new book, what I think he called the Garden Fizz - muddled mint and simple, lime, gin, Amaro CioCiaro, celery bitter, cucumber bitters, top with soda.

The retro rat-pack era Collins glass is turned because it has some family ID info on it. Got a set years back from my grandfather.
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Postby Franco » Thu Aug 16, 2018 5:20 pm

2oz Gin
Juice of 1 lime
Enough mint
.5 oz syrup
.75 oz mellow amaro or PIMMS
Dashes of bitters
Shake strain
Seltzer top
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Postby Franco » Mon Aug 20, 2018 8:52 pm

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This is a wacky one from Sother’s book and i only did it because I had all the ingredients. Whip shake the following

1.5 oz gin
.5 oz fernet
2 oz. softened mint chip ice cream

He calls for just sipping it out of the shaker but I couldn’t help the glass and topping with a bourbon cherry
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Postby Ted Pikul » Tue Sep 04, 2018 5:04 pm

Can anyone recommend a non-silicone ice mould for making large ice cubes? I'm looking to avoid the smell/freezer burn issues with silicone. As far as I can tell, this product may not even exist
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Postby churrokbyme » Tue Sep 04, 2018 7:29 pm

Ted Pikul wrote:Can anyone recommend a non-silicone ice mould for making large ice cubes? I'm looking to avoid the smell/freezer burn issues with silicone. As far as I can tell, this product may not even exist


This product does not exist, though since silicone ice molds are pretty cheap really you should be able to get good ice for several months before you have to throw it old and get another depending of course on how dirty your freezer is.

The other way to do this consistently is to get an insulated lunch box and freeze a whole huge cube and then cut it down to size. This also generally results in less air bubbles in your cubes making your ice look “pro”

First clean out your freezer thoroughly. Then put an open box of baking soda inside for odor absorption. Then do one the the above methods and you should be good. As far as clear ice it seems like that is more a factor of the rate at which something freezes so a large mass of water combined with a long freeze time should net you the least amount of air bubbles.
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Postby churrokbyme » Tue Sep 04, 2018 7:32 pm

Indeed the best bars for their big sexy hand chipped ice usually go in on a massive cube with a couple of other bars, we’re talking a block the size of a refrigerator. They then use a chainsaw to break that huge cube into smaller cubes for each of the bars that pooled their resources. From there they keep breaking down the pieces by hand into what they need for service.

Now if anyone has a method of making great pellet ice without a commercial machine or Lewis bag (which isn’t super great) do tell
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Postby Ted Pikul » Tue Sep 04, 2018 9:14 pm

Interesting, thanks. Rather than clean out the freezer I guess I’ll just get some cheap moulds and replace them every few months
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Postby Clive » Tue Sep 04, 2018 9:51 pm

I got one of these guys for making clear ice:

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https://corkcicle.com/products/invisiba ... 2009408516

Throw a sprig of rosemary in there and you're good to go.
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Postby Clive » Tue Sep 04, 2018 9:54 pm

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Postby Franco » Wed Sep 05, 2018 1:36 pm

Funny that the matter of ice has come up because I recently got swept into a Japanese highball phase when a bottle of Suntory Toki got left here after a bbq.

My ice is trash simply put and I’ve never taken steps to remedy that despite having molds and bullshit of all variety. But I do have a good nearby Asian market with canned juices, flavored teas, and sodas, some of which I cant read or decipher in any way. So following what seems like traditional technique - everything cold, delicate layering - and experimenting w various ingredients and bitters really does elevate a whiskey and soda immeasurably. Ice being the next frontier.
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Postby Franco » Fri Sep 07, 2018 4:26 pm

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A Friday for some Paper Planes - 3/4 oz each bourbon, lemon, amaro nonino, aperol
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Postby futurist » Sat Sep 22, 2018 6:30 pm

thinkin about making a punch tonight with some homemade grenadine i've got. i've also got some fresh thai mint growing too. any ideas?

thinking pisco? maybe pineapple? but i don't want things too sweet
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Postby Franco » Sat Sep 22, 2018 7:03 pm

I don’t have a recipe but to me the missing ingredient to pisco-mint-pineapple-grenadine is an aged rum (i.e Plantation)
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Postby Franco » Sat Sep 22, 2018 7:07 pm

With added lime and some kind of spiced bitters.
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Postby Fullscreen » Sat Sep 22, 2018 7:28 pm

Can someone recommend me an absinthe? Mainly for cocktails so I don't think it has to be the Ur-absinthe or anything. Are pernod or herbsaint acceptable substitutes?
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Postby futurist » Sat Sep 22, 2018 7:41 pm

thanks franco
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Postby Franco » Sat Sep 22, 2018 8:04 pm

Fullscreen wrote:Can someone recommend me an absinthe? Mainly for cocktails so I don't think it has to be the Ur-absinthe or anything. Are pernod or herbsaint acceptable substitutes?


Pernod/herbsaint/pastis will be extremely black licorice-forward cocktail ingredients. Absinthe has more depth and blendability but I don’t have any specific reccs
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Postby Franco » Sat Sep 22, 2018 8:41 pm

Chartreuse is another option
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Postby churrokbyme » Sat Sep 22, 2018 10:11 pm

I’ve used the st George, primarily for the rinse for corpse reviver 2. It is sufficient
Last edited by churrokbyme on Sun Sep 23, 2018 12:38 am, edited 1 time in total.
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Postby Fullscreen » Sat Sep 22, 2018 11:45 pm

Def need to buy chartreuse anyway......
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Postby churrokbyme » Sun Sep 23, 2018 12:40 am

love chartreuse but I'm not confident it would make a good absinthe sub, depending on the absinthe brand of course...
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Postby drudge » Sun Sep 23, 2018 12:41 am

i use mata hari
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