Cocktail Recipes Tonight

[Evelyn]

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

 

[joethefoodie]

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!

 

[Anthony Bonner]

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.

[Behemoth]

A Rob Roy?  

[voyager]

Maybe re-gift it?    It's not an easy flavor to mask.

[joethefoodie]

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.

[Anthony Bonner]

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

[bloviatrix]

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.

[Sneakeater]

I used it in cooking.  It was like expensive Liquid Smoke.

[Behemoth]

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? 

[Behemoth]

Anything I can do to start liking grappa? 

 

Damn, two bottles of vanilla vodka. Amaretto and coffee liqueur. I may be married to a sorority girl. 

[Sneakeater]

There's peaty whiskey and then there's Peat Monster.  Peaty whiskey is good.  Peat Monster is vulgar.

[Sneakeater]

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.)

[joethefoodie]

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.

[joethefoodie]

You had gin mules?  I would imagine the ginger gin working OK in Audrey's Gin-Gin Mule.

 

https://imbibemagazine.com/gin-gin-mule-recipe/