bloviatrix Posted May 28 Share Posted May 28 Bought myself a new bottle of gin. The juniper is overlaid by apricots, plums, and honey. It kind of reminds me of a fruit soured beer. Excellent mixed with seltzer. Not sure how it will work in a cocktail. Summer gin. Quote Link to comment Share on other sites More sharing options...
plattetude Posted May 28 Share Posted May 28 Yesterday's cocktail... Rhubarb Gimlet 2 oz gin (Greenhoook American Dry) 3/4 oz lime 3/4 oz rhubarb syrup* Shake, strain into coupe * Rhubarb syrup (easy-peasy Morgenthaler method) equal parts chopped rhubarb, sugar, warm water, whizzed in a blender for a few minutes to a puree and strained through a fine strainer (and cheesecloth/chinoise/whatever, as you like) 1 Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted May 28 Share Posted May 28 Do you have the Dorothy Parker gin? Try it with that. Quote Link to comment Share on other sites More sharing options...
StephanieL Posted May 28 Author Share Posted May 28 16 hours ago, bloviatrix said: Bought myself a new bottle of gin. The juniper is overlaid by apricots, plums, and honey. It kind of reminds me of a fruit soured beer. Excellent mixed with seltzer. Not sure how it will work in a cocktail. Summer gin. It might not be too bad in a fitty-fitty, as long as you're using good tonic. Quote Link to comment Share on other sites More sharing options...
MitchW Posted May 28 Share Posted May 28 11 minutes ago, StephanieL said: It might not be too bad in a fitty-fitty, as long as you're using good tonic. Isn’t a fitty-fitty made with dry vermouth? Quote Link to comment Share on other sites More sharing options...
plattetude Posted May 28 Share Posted May 28 (edited) 4 hours ago, bloviatrix said: Do you have the Dorothy Parker gin? Try it with that. I do and I shall! Meanwhile, just now, a modified Sun King (fka my own submission in the Fruit Bat series) 2 oz rye (Old Overhold bonded) 1/2 oz Cocchi Americano + 1/4 oz yellow Chartreuse (replacing 3/4 oz blanc vermouth) 1/4 oz Suze 1/4 oz maraschino 2 dashes orange bitters It's a little richer but stilllll good. Edited May 28 by plattetude posted unfinished! Quote Link to comment Share on other sites More sharing options...
StephanieL Posted May 29 Author Share Posted May 29 21 hours ago, MitchW said: Isn’t a fitty-fitty made with dry vermouth? Right. Somehow my brain conflated a martini with a G&T. Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted May 30 Share Posted May 30 Free-poured, but the Grand Cabaret pairs nicely with rhubarb syrup and some seltzer. Tastes like a grown up fruit punch. Quote Link to comment Share on other sites More sharing options...
small h Posted June 10 Share Posted June 10 The baroness has arrived. Quote Link to comment Share on other sites More sharing options...
StephanieL Posted June 11 Author Share Posted June 11 On 11/29/2023 at 12:52 PM, MitchW said: Here's how it was made at Pegu: 2 oz. gin 1 oz. sweet vermouth 1 barspoon Luxardo 2 dashs Ango Garnish - lemon peel I used a Martinez recipe from an SF cocktails book I got a few months ago. Note the ratio of vermouth to gin--I'm not complaining. 1 1/2 oz. sweet vermouth (Carparo Antica in my case) 1 oz. gin 1 barspoon maraschino liqueur 1 dash Angostura 2 dashes orange bitters Lemon slice garnish Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted June 21 Share Posted June 21 My newest purchase. It can be used a substitute for Green Chartreuse (and is kosher). They also make several amaros. Will probably have a Last Word tonight. Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted June 22 Share Posted June 22 (edited) On 6/11/2024 at 4:17 PM, StephanieL said: I used a Martinez recipe from an SF cocktails book I got a few months ago. Note the ratio of vermouth to gin--I'm not complaining. 1 1/2 oz. sweet vermouth (Carparo Antica in my case) 1 oz. gin 1 barspoon maraschino liqueur 1 dash Angostura 2 dashes orange bitters Lemon slice garnish I’ma make this (you care). Edited June 22 by Sneakeater Quote Link to comment Share on other sites More sharing options...
StephanieL Posted June 22 Author Share Posted June 22 What did you think? Quote Link to comment Share on other sites More sharing options...
small h Posted June 22 Share Posted June 22 I had a Last Word with a brandied cherry, and it might've been a little TOO brandied, whoo! Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted June 22 Share Posted June 22 I ran out of limes and made a Last Word with lemon juice and I am now standing in the corner guilty. Quote Link to comment Share on other sites More sharing options...
small h Posted June 23 Share Posted June 23 Make an offering to the citrus gods posthaste, if you know what's good for you. Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted June 23 Share Posted June 23 The Lime God is not gonna be pleased. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted June 23 Share Posted June 23 Lime god is a cheap dude on the corner I just need to have small enough change for him. Quote Link to comment Share on other sites More sharing options...
MitchW Posted June 23 Share Posted June 23 13 hours ago, Wilfrid said: I ran out of limes and made a Last Word with lemon juice and I am now standing in the corner guilty. What would you call it, as it's not a Last Word? Penultimate Word? Last Ward? 20 Variations on The Last Word Quote Link to comment Share on other sites More sharing options...
small h Posted June 23 Share Posted June 23 (edited) Secret Word. Oh, wait, I already used that for another drink. How 'bout Password? Edited June 23 by small h Quote Link to comment Share on other sites More sharing options...
MitchW Posted June 23 Share Posted June 23 58 minutes ago, small h said: Secret Word. Oh, wait, I already used that for another drink. How 'bout Password? I like Password! Quote Link to comment Share on other sites More sharing options...
Evelyn Posted June 23 Share Posted June 23 The Ninth Ward 1 1/2 oz. Bourbon 1/2 oz. Elderflower liqueur 1/3 oz. Lime juice 1/6 oz. Falernum liqueur 1/4 oz. Simple syrup 2 dashes Peychaud's bitters 2 Quote Link to comment Share on other sites More sharing options...
small h Posted June 24 Share Posted June 24 A Manhattan, which is why I brandied the cherries in the first place. 2 Quote Link to comment Share on other sites More sharing options...
small h Posted June 24 Share Posted June 24 SXSW. Lemon juice, simple syrup, strawberry syrup, mint, gin. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted June 25 Share Posted June 25 Am I the only person who didn't know about putting balsamic vinegar in a negroni? I was at an event last night featuring the produce of Emilia-Romagna including fancy, aged balsamics. I was surprised to see bartenders dripping the vinegar into glasses before mixing negronis. Tasted good to me, so I risked doing it myself (with a less fancy, aged balsamic) when I got home. It's great. Then I went online and apparently it's not a new discovery. Anyway, recommended. Quote Link to comment Share on other sites More sharing options...
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