Jump to content

Recommended Posts

What did you have tonight...favorites, classics and using up the liquor cabinet odds and ends...post all the recipes.

 

Tonight was a liquor cabinet cleanup cocktail....

 

Vida Simples:

 

2 oz Spiced Rum (in my case, Captain Morgan)

3/4 oz Velvet Falernum

3/4 oz Lime juice

Dash simple syrup

Dash Orange bitters

 

  • Like 1
Link to post
Share on other sites
  • Replies 604
  • Created
  • Last Reply

Top Posters In This Topic

Top Posters In This Topic

Popular Posts

I can't even think about undertaking this project - for starters, I have at least 6 of the old-style Rittenhouse bottles.   Shit - the bitters extend to the back of the cabinet!  

My neighbors have been consistently impressed by the variety of cocktails that I'm drinking. It seems I'm developing quite the reputation. Thanks to you all.

Audrey really nailed that one, didn't she?

Posted Images

I can't even think about undertaking this project - for starters, I have at least 6 of the old-style Rittenhouse bottles.

 

Shit - the bitters extend to the back of the cabinet!

 

25V9Enl.jpg

  • Like 2
Link to post
Share on other sites

Someone gave me a liter bottle of Dewar's.

 

I drank a fifth of Dewar's in a colleagues back yard in Connecticut (where I was stuck) on 9/11 so I can't even tolerate it with soda. What are some good scotch based cocktails that will hide how it tastes.

Link to post
Share on other sites

Sam Ross' Penicillin?  You could do it sans the float, but...

 

Or try this : The Harry Lauder Cocktail

 

1.25 oz. Scotch

1.25 oz. Sweet Vermouth

1/2 tsp.  Simple

 

Stir and strain.

 

Or The Miami Beach Cocktail:

 

Equal parts (.75 oz. each works)

 

Scotch

Dry Vermouth

Grapefruit Juice

 

Shake and strain.

Link to post
Share on other sites

The float is perfect as I have a bottle of peat monster I also don't like.

I've never understood the appeal of Peat Monster. It's so smokey and peaty and yet it's a very lightweight scotch. You need something heavier to support all those big flavors.

Link to post
Share on other sites

I've used really peaty whisky's in this to very good effect. Basically a smoky daiquiri. I would imagine a sour would work pretty well too (I love mezcal sour). 

 

Today we had gin mules. 

 

We have a houseguest who always brings something "interesting" from the duty free. So a liter bottle of Seville Orange Tanqueray, as well as a gin based on rhubarb and ginger. What do I do with these? 

 

I have orange and celery bitters as well as angostura and peychaud's. Cointreau, Grand Marnier. Carpano Antica sweet Vermouth, and a Munich version of Aperol/Campari.  (Somewhere in between.) 

 

Oh wait, I have an unopened bottle of really good dry German Vermouth. Hmm. Promising. 

 

What are good proportions? 

Link to post
Share on other sites

Speaking of vulgar, I'd swap the Silver Orange Gin in for the Citrus Vodka in a Cosmopolitan (a drink I am unashamed to say I sort of like).  It would almost certainly be better.  (You can also swap in some very tart German berry juice for the cranberry juice -- which also would probably be an improvement.)

Link to post
Share on other sites

Or just try a Negroni-esque thing, with equal parts of the pseudo-Campari, Seville Orange Gin, and vermouth (Antica). Might even do with a few dashes of the orange bitters, if your pseudo-Campari is on the sweet side.

 

Garnished with a flamed orange peel; might work nicely.

Link to post
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.

Loading...

×
×
  • Create New...