Jump to content

Cocktail Recipes Tonight


StephanieL

Recommended Posts

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.
 
image.jpeg.e0e3856914d45425d7093befb28617f4.jpeg
Link to comment
Share on other sites

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)

  • Like 1
Link to comment
Share on other sites

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.
 
image.jpeg.e0e3856914d45425d7093befb28617f4.jpeg

It might not be too bad in a fitty-fitty, as long as you're using good tonic.

Link to comment
Share on other sites

Posted (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 by plattetude
posted unfinished!
Link to comment
Share on other sites

  • 2 weeks later...
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
Link to comment
Share on other sites

  • 2 weeks later...
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 by Sneakeater
Link to comment
Share on other sites

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.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

×
×
  • Create New...