Wilfrid Posted December 31, 2023 Share Posted December 31, 2023 I ran out of limes but for a good reason. I buy limes at my local produce store at a price that it would be ludicrous to try to tap a card. I did have some bills on my way there, but a little girl, by herself, looking so lost and sad, was selling candy on the train. So she got my dollars and I can go an evening without limes. Quote Link to comment Share on other sites More sharing options...
StephanieL Posted January 13 Author Share Posted January 13 The Tipperary: 1 1/2 oz. Irish whiskey 1 oz. sweet vermouth 1/2 oz. green Chartreuse 1/2 oz. chilled water 1/2 oz. simple syrup 2 dashes orange bitters Stir in a mixing glass with ice and strain into a martini glass. Garnish with an orange peel. Quote Link to comment Share on other sites More sharing options...
StephanieL Posted January 20 Author Share Posted January 20 The Bijou. This can be adapted to fit however strong you'd like your drink to be. 1 1/2 parts Plymouth or London dry gin 1/2 part sweet vermouth 1/2 part green Chartreuse 1-2 dashes orange bitters Shake over ice and strain into a cocktail glass. Garnish with a cherry. Quote Link to comment Share on other sites More sharing options...
small h Posted January 20 Share Posted January 20 32 minutes ago, StephanieL said: The Bijou. Adding this to my cocktail list. Sounds awesome. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted January 20 Share Posted January 20 Thanks Stephanie. I do love recipes where I have all the ingredients. That will be first up in cocktail hour this evening. (Actually I don't have a cherry. I have a prune.) 1 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted January 20 Share Posted January 20 The Bijou is great. This is the prune variant of course (soak a prune in any liquor and it becomes good eating). 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted January 22 Author Share Posted January 22 My cookbook Eat Something!, from the folks at Wise Sons Deli, has a "recipe" for prunes marinated in gin. One of the authors swore that his grandmother would have one every morning. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted January 22 Share Posted January 22 I bet she lived forever. I did make the Bijou again tonight, no prune, just a lemon garnish. Quote Link to comment Share on other sites More sharing options...
StephanieL Posted January 26 Author Share Posted January 26 Went with a Bobby Burns rather than a Rob Roy. 1 1/2 oz. blended Scotch (I only had Glenlivet 12 on hand) 1 oz. sweet vermouth 1/3 oz. Benedictine 2 dashes Peychaud's bitters 2 dashes absinthe Stir in a mixing glass with ice and strain into a chilled coupe or Nick & Nora glass. Garnish with a twist of lemon. This was actually a little sweet for me. I might try half-half sweet and dry vermouth if I make this again. Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted January 26 Share Posted January 26 I might make one of those tonight while my men are in shul! Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted January 28 Share Posted January 28 Opened my new bottle of Famous Grouse which I bought deliberately for making cocktails like the Bobby Burns. And the kid actually made it for me - it's too early to learn how to mix a cocktail. 1 Quote Link to comment Share on other sites More sharing options...
splinky Posted January 28 Share Posted January 28 On 11/29/2023 at 1:02 PM, StephanieL said: This new book sounds really interesting: Toni Tipton-Martin’s New Book Chronicles the Black History of Cocktails - The New York Times (nytimes.com) Have you seen Tom Bullock's "Ideal Bartender"? Quote Link to comment Share on other sites More sharing options...
StephanieL Posted January 28 Author Share Posted January 28 17 hours ago, splinky said: Have you seen Tom Bullock's "Ideal Bartender"? Not yet. Quote Link to comment Share on other sites More sharing options...
StephanieL Posted February 8 Author Share Posted February 8 An as-yet-unnamed drink a friend invented. Quafftide is a possible name. 2 oz. gin 3/4 oz. grenadine or cranberry syrup (not juice) 1/2 oz. lemon juice 1/3 oz. Licor 43 Shake and strain into a cocktail or coupe glass. Quote Link to comment Share on other sites More sharing options...
small h Posted February 11 Share Posted February 11 H: What are you drinking? h: It’s an astro-Terf martini. Get it? Get it? H: Hahaha. They’re actually playing on grass, though. This is why I don’t watch sportsball. Quote Link to comment Share on other sites More sharing options...
StephanieL Posted February 26 Author Share Posted February 26 The Rosita: 1 1/2 oz. reposado tequila 1/2 oz. Campari (or similar red bitter liqueur, not Aperol) 1/2 oz. dry vermouth 1/2 oz. sweet vermouth Dash Angostura bitters Dash orange bitters Stir in an ice-filled mixing glass and strain into an ice-filled Old Fashioned glass. If you have, garnish with a twist of grapefruit. Quote Link to comment Share on other sites More sharing options...
plattetude Posted February 28 Share Posted February 28 On 2/25/2024 at 11:11 PM, StephanieL said: The Rosita: 1 1/2 oz. reposado tequila 1/2 oz. Campari (or similar red bitter liqueur, not Aperol) 1/2 oz. dry vermouth 1/2 oz. sweet vermouth Dash Angostura bitters Dash orange bitters Stir in an ice-filled mixing glass and strain into an ice-filled Old Fashioned glass. If you have, garnish with a twist of grapefruit. Sentimental favorite. Early days at Pegu Club, asked Phil Ward to make me something with Campari and he served this up. 2 Quote Link to comment Share on other sites More sharing options...
small h Posted February 28 Share Posted February 28 A Greenpoint. What a nice drink that is. 1 Quote Link to comment Share on other sites More sharing options...
MitchW Posted February 28 Share Posted February 28 I've been splitting the vermouth amount 50:50 sweet:dry (a la the Rosita) in a Boulevardier riff. 2 Bourbon (100 proof, natch) 1 Campari .5 Sweet .5 Dry Orange peel garish. Quote Link to comment Share on other sites More sharing options...
plattetude Posted February 29 Share Posted February 29 23 hours ago, MitchW said: I've been splitting the vermouth amount 50:50 sweet:dry (a la the Rosita) in a Boulevardier riff. 2 Bourbon (100 proof, natch) 1 Campari .5 Sweet .5 Dry Orange peel garish. Middle Aged Pal? 1 Quote Link to comment Share on other sites More sharing options...
plattetude Posted February 29 Share Posted February 29 Just now, plattetude said: Middle Aged Pal? Perfectly Aged Pal? 1 Quote Link to comment Share on other sites More sharing options...
plattetude Posted February 29 Share Posted February 29 Just now, plattetude said: Perfectly Aged Pal? Median? You know, like the middle of a boulevard(ier)? 1 Quote Link to comment Share on other sites More sharing options...
MitchW Posted March 1 Share Posted March 1 I love them all!! Quote Link to comment Share on other sites More sharing options...
StephanieL Posted March 15 Author Share Posted March 15 The Pantheon: 1 oz. Scotch 1/2 oz. Benedictine 1/2 oz. lemon juice Shake with ice and strain into a cocktail glass. Quote Link to comment Share on other sites More sharing options...
StephanieL Posted March 19 Author Share Posted March 19 For a late celebration of St. Patrick's Day, I made a Blackthorn: 2 oz. Irish whiskey 1/2 oz. dry vermouth 1/2 oz. sweet vermouth 2 dashes Angostura 1 dash absinthe Shake over ice and strain into an ice-filled rocks glass. Garnish with a twist of lemon. Quote Link to comment Share on other sites More sharing options...
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