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Cocktail Recipes Tonight


StephanieL

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I know this is neither news nor surprising, but as I sit in the bar at The Mark enjoying a Tanqueray martini, I recall that I replenished my house stock of gin this afternoon.

1.75 liters of a non-premium but well-known gin cost, of course, less than one martini at The Mark. I will concede that it’s a huge martini on the scale of those knockout blows mixed at Maria’s Mont Blanc. I closed out so as not to be tempted by a second.

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On 11/30/2023 at 9:44 PM, Sneakeater said:

Cognac is brandy, right?

It's just the non-cheap kind.

Barcelona reminded me that I like the standard very slightly sweet conacs (imagine the tilde) like Magno and Soberano. I finished up most nights with just the one at a bar behind my hotel.

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I knew just where my Aquavit was.  So I looked there -- and it wasn't there.  I went through all the places I have liquor stashed.  No go.  I went back to where I knew it was.  Just not there.  Went through all my stashes a second time.  No Aquavit.  Went to where I knew it was:  nope.  Went through all my stashes a third time.  Come on, I know I have it.  Went back to where I knew it was.  There it is!

I HATE IT when my shit plays peek-a-boo.

Norwegian Wood

This is from Jeffrey Morgenthaler.

1 oz. Aquavit

1 oz. Laird's Bonded Apple Brandy

3/4 oz. sweet Vermouth

1/4 oz. yellow Chartreuse

1 dash Angostura bitters

Stir. Strain.  Garnish with a lemon twist.

A pretty great Fall tipple.

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"I HATE IT when my shit plays peek-a-boo."

Yes, I have a whole list of things I know are here. Maybe I need to set aside a day to hunt for them.

It's not all bad, though. I was impressed that the converter for European electric outlets WAS where it should have been (after four years).

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  • 2 weeks later...

Inspired by the brandies in Barcelona, I bought an inexpensive Spanish brandy today instead of my usual aged Armagnac indulgence. This means I can make Sidecars and Champs Elysees, etc, which it would have broken my heart to use upscale Armagnac for (the nearest thing to a boutique wine store in my neighbordhood always stocks Chateau de Laubade VSOP and XO; hard to resist).

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I was intrigued when I saw Trevor Felch's book San Francisco Cocktails in a local shop, but I should have perused it before I had N buy it for me.  Most of the cocktails either require you to make various syrups and tinctures or have weirdly specific ingredient lists (Wagyu fat-washed Suntori Whiskey, anyone?).  This variant on a Brooklyn, from the Vault at 555 California Street, is one of the few I can reasonably make.

Brooklyn Holiday

  • 1 1/2 oz. rye
  • 3/4 oz. sweet vermouth
  • 1/2 oz. Aperol
  • 1/2 oz. Lillet Blanc

Stir all ingredients in a mixing glass, then pour into an ice-filled rocks glass and garnish with an orange peel.

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This cocktail from the Fall '23 issue of Whisky Advocate looks intriguing. I have all the ingredients, with the exception of the limes.

Early Riser

1.5 oz rye
.5 oz aged rum
.75 oz lime juice
.5 oz velvet falernum
.5 oz grenadine
2 dashes absinthe

Place all ingredients in a shaker filled with ice and shake. Strain into a chilled coupe. Garnish with grated nutmeg.

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Silly, but after the last two days of squirting (expressing) lemon juice over oysters and smoked salmon and rabbit tacos, I had a number of cut but unsqueezed lemon quarters. So tonight I made cocktails requiring their assistance, such as the Pegu and the Aviation.

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On 12/26/2023 at 4:25 PM, bloviatrix said:

This cocktail from the Fall '23 issue of Whisky Advocate looks intriguing. I have all the ingredients, with the exception of the limes.

Early Riser

1.5 oz rye
.5 oz aged rum
.75 oz lime juice
.5 oz velvet falernum
.5 oz grenadine
2 dashes absinthe

Place all ingredients in a shaker filled with ice and shake. Strain into a chilled coupe. Garnish with grated nutmeg.

Ooh, I have everything.  Will need to try that.

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