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#31 joethefoodie

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Posted 20 July 2016 - 06:04 PM

The Bamboo sounds like a winner.   http://www.drinksmix.../drink4165.html

 

It also sounds very food friendly for pre-dinner noshes.  

 

Yeah, it's excellent, and obviously can change dramatically depending on the sherry/vermouth combo used. 

 

A sweet vermouth version is the Adonis.



#32 mitchells

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Posted 20 July 2016 - 08:31 PM

Had several Fescue Rescues post-golf at Erin Hills. Recipe is:

 

2 Oz. Jameson (I would add more), 3 Oz. Ginger Beer, 1 Oz. Lemonade and a slice of lemon! 

 

A little sweet but very refreshing.



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#33 voyager

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Posted 20 July 2016 - 09:31 PM

Had several Fescue Rescues post-golf at Erin Hills. Recipe is:

 

 

2 Oz. Jameson (I would add more), 3 Oz. Ginger Beer, 1 Oz. Lemonade and a slice of lemon! 

 

A little sweet but very refreshing.

That sounds great.    Maybe a bit of fresh ginger to counter sweetness...


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#34 joethefoodie

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Posted 21 July 2016 - 03:01 AM

Yeah, or just freshly squeezed lemon juice in lieu of lemonade.

 

Like with most "mixers," ginger beer runs the gamut from sweet and treacly, to less sweet and more spicy.



#35 bloviatrix

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Posted 22 July 2016 - 01:52 AM

For summer cocktails on the tarter side, there's La Paloma - grapefruit soda, tequila and lime juice. I use the San Pellegrino Pompelmo, but use the one you like best. 

 

I'm also a fan of the Badminton Cup. This is something they used to serve at Greyz and I finally figured out how to replicate the drink:  1 ounce lime juice, .75 oz simple syrup, 2 ounces of gin, 4 or 5 slices of cucumber, 7 or 8 mint leaves. Combine everything but gin and muddle cucumbers and mint, add ice and gin. Shake vigorously and serve. You can add a splash of seltzer if you like. The drink has a lot in common with the cucumber collins.


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#36 taion

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Posted 20 October 2016 - 01:24 AM

I want this chart as a poster:

cocktail_construction_chart_1974.jpg
I didn't tip at Per Se either.

#37 hollywood

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Posted 20 October 2016 - 05:00 AM

Bartenders hate it when you order a pousse cafe.


Then that happened.

 

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#38 joethefoodie

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Posted 20 October 2016 - 11:28 AM

Bartenders hate it when you order a pousse cafe.

Almost as much as a Ramos (provided they know how and can actually make one).



#39 taion

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Posted 20 October 2016 - 05:07 PM

I didn't realize 2:1 was still the standard ratio for Manhattans and Martinis even as late as 1974.

 

I am going to try to get this printed, I think. The size is confusing, though – the PDF version indicates that the print size is 21.6528" x 14.7917", which doesn't correspond to any size I'm familiar with.


I didn't tip at Per Se either.

#40 taion

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Posted 20 October 2016 - 05:08 PM

Bartenders hate it when you order a pousse cafe.

 

I wonder if that "Aw Nuts" is on behalf of the bartender.


I didn't tip at Per Se either.

#41 joethefoodie

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Posted 20 October 2016 - 05:16 PM

I didn't realize 2:1 was still the standard ratio for Manhattans and Martinis even as late as 1974.

 

I am going to try to get this printed, I think. The size is confusing, though – the PDF version indicates that the print size is 21.6528" x 14.7917", which doesn't correspond to any size I'm familiar with.

For Manhattans, I like to think it still is...and I like Martinis this way too.



#42 taion

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Posted 20 October 2016 - 05:58 PM

I just remember a few years ago the bartender at Saxon & Parole confirming my order as a "wet Manhattan" when I asked for it as 2:1.
I didn't tip at Per Se either.

#43 Wilfrid

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Posted 20 October 2016 - 06:09 PM

Randomly, Saxon & Parole is serving a mean Manhattan on tap right now.



#44 joethefoodie

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Posted 20 October 2016 - 06:40 PM

I just remember a few years ago the bartender at Saxon & Parole confirming my order as a "wet Manhattan" when I asked for it as 2:1.

That bartender was clueless.



#45 Sneakeater

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Posted 20 October 2016 - 06:51 PM

Although I have to order my Martinis "wet" to get that proper proportion.


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