Cocktail Recipes Tonight

[Wilfrid]

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.

[StephanieL]

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.

[StephanieL]

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.

[small h]

32 minutes ago, StephanieL said:

The Bijou.

Adding this to my cocktail list. Sounds awesome.

[Wilfrid]

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.)

[Wilfrid]

The Bijou is great. This is the prune variant of course (soak a prune in any liquor and it becomes good eating).

[StephanieL]

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.

[Wilfrid]

I bet she lived forever. 

I did make the Bijou again tonight, no prune, just a lemon garnish. 

[StephanieL]

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.

[bloviatrix]

I might make one of those tonight while my men are in shul!

[bloviatrix]

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.

[splinky]

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"?

[StephanieL]

17 hours ago, splinky said:

Have you seen Tom Bullock's "Ideal Bartender"?

Not yet.

[StephanieL]

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.

[small h]

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.

[StephanieL]

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.

[plattetude]

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. 

[small h]

A Greenpoint. What a nice drink that is.

[MitchW]

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.

[plattetude]

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?

[plattetude]

Just now, plattetude said:

Middle Aged Pal?

Perfectly Aged Pal?

[plattetude]

Just now, plattetude said:

Perfectly Aged Pal?

Median?

You know, like the middle of a boulevard(ier)?

[MitchW]

I love them all!!

[StephanieL]

The Pantheon:

• 1 oz. Scotch
• 1/2 oz. Benedictine
• 1/2 oz. lemon juice

Shake with ice and strain into a cocktail glass.

[StephanieL]

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.