bloviatrix Posted April 20 Share Posted April 20 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? Is the rhubarb gin from Whitley Neil? Quote Link to post Share on other sites
bloviatrix Posted April 20 Share Posted April 20 Tonight's cocktail was a revolver - bourbon, coffee liqueur, orange bitters. Speaking of bitters, if you were a bottle of grapefruit bitters that lived in my apartment, where would you hide? Quote Link to post Share on other sites
Sneakeater Posted April 20 Share Posted April 20 If I were able to answer questions like that, my life would be very different. I had a Bijou tonight myself. Quote Link to post Share on other sites
Evelyn Posted April 20 Author Share Posted April 20 Come on y'all---post the recipes please. It will be great to not have to look them up individually . Quote Link to post Share on other sites
Behemoth Posted April 20 Share Posted April 20 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? Is the rhubarb gin from Whitley Neil? Yes, that's the one. Quote Link to post Share on other sites
joethefoodie Posted April 20 Share Posted April 20 Tonight's cocktail was a revolver - bourbon, coffee liqueur, orange bitters. Speaking of bitters, if you were a bottle of grapefruit bitters that lived in my apartment, where would you hide? I hope this tasted better than it sounds...The Revolver 2 oz. bourbon 1/2 oz. coffee liqueur 2 dashes orange bitters Flamed orange peel garnish. The Bijou (David Wondrich) 1 ounce green Chartreuse 1 ounce gin, preferably Plymouth 1 ounce sweet vermouth, preferably Martini & Rossi Dash orange bitters Maraschino cherry, for garnish Twist of lemon peel, for garnish 1 Quote Link to post Share on other sites
Evelyn Posted April 20 Author Share Posted April 20 Thank you Joe! The Bijou looks tasty (adds green Chatruese to the shopping list ). Quote Link to post Share on other sites
plattetude Posted April 20 Share Posted April 20 I've been doing a late afternoon for me and my wife pretty much daily since lockdown, and posting a pic on a private Facebook "Quarantini" group. Something different every day. Some days more than one. (But really, moderation! Moderation!) Some things: Alaska2 oz Old Tom gin1 oz yellow Chartreuse 2 dashes orange bitters 20th Century1 1/2 oz gin3/4 oz lemon1/2 oz Cocchi Americano (or Lillet)1/2 oz white creme de cacao Bijou 1 oz gin1 oz sweet vermouth1 oz green Chartreuse Archbishop1 1/2 oz Smith and Cross rum1 oz Campari1/2 oz green ChartreuseOrange peel garnish Brooklyn 2 oz rye3/4 oz dry vermouth3/8 oz Amer Picon (approximated here with half Amaro CioCiaro, half Bittermens Amere Nouvelle) 1/4 oz Maraschino Clover Club 2 oz gin3/4 oz lemon1/2 oz simple syrupBarspoon raspberry jam (or 1/4 oz rasp syrup if you have it)Egg white Clover Club 2 oz gin3/4 oz lemon1/2 oz simple syrupBarspoon raspberry jam (or 1/4 oz rasp syrup if you have it)Egg white Growing Old and Dying Happy Is a Hope, Not an Inevitability 2 oz Cynar1 oz ryeDash absinthePinch salt Purgatory 2 oz rye3/8 oz green Chartreuse3/8 oz Benedictine Tuxedo #22 oz gin3/4 oz dry vermouth1/4 oz maraschinoRinse absinthe2 dashes orange bitters ‘Ti Punch 2 oz Rhum AgricoleMuddled lime quartersBarspoon simple syrup Scandi Gibson 2 oz Krogstad Aquavit1 oz Cocchi Americano15 drops Bittermens Orchard Street Celery Shrub10 drops Bittermens Hellfire Habanero ShrubCocktail onion Improved Gin and Tonic 2 oz gin1/4 oz maraschinoBittermens Hopped Grapefruit BittersTop with 4 oz tonic Negroni 1 oz gin1 oz sweet vermouth1 oz Campari Little Italy2 oz rye3/4 oz sweet vermouth1/4 oz Cynar Unnamed (AKA Day 30) 1 oz tequila1 oz pear brandy1/2 oz dry vermouth1/4 oz dry curaçao Champs Elysèes (two ways, for science!) 1 1/2 oz cognac1/2 oz Chartreuse (green or yellow — I prefer yellow)3/4 oz lemon1/2 oz simple syrup Grande Bretagne 1 1/2 oz gin1 oz apricot liqueur1/2 oz lemon2 dashes orange bittersEgg white Left Hand 2 oz bourbon3/4 oz sweet vermouth3/4 oz Campari2 dashes Chocolate mole bitters Vermouth Cocktail 2 oz sweet vermouth (or any vermouth or amaro! I used an excellent Torino vermouth to great effect)1/4 oz maraschinoDash bitters Pegu Club 2 oz gin3/4 lime3/4 curaçao2 dashes angostura1 dash orange bitters Quote Link to post Share on other sites
Sneakeater Posted April 20 Share Posted April 20 If I'm allowed to, I'd like to point out that my newsletter is now featuring a recommended cocktail recipe to drink during each live stream it recommends: https://mailchi.mp/7804b07f6da1/go-out-2865046 There's a subscription button at the bottom if you want to receive these on an ongoing basis for FREE in your inbox. (If I'm not allowed, Admins please delete.) Quote Link to post Share on other sites
mongo_jones Posted April 20 Share Posted April 20 shaking/stirring? Quote Link to post Share on other sites
mongo_jones Posted April 20 Share Posted April 20 also, how the fuck do you measure 3/8 oz? Quote Link to post Share on other sites
Sneakeater Posted April 20 Share Posted April 20 shaking/stirring? Generally speaking, you stir cocktails whose ingredients are all alcoholic (like a Martini or a Manhattan) (or, in Plattetude's list, a Purgatory or a Little Italy), and you shake cocktails that include non-alcoholic ingredients like juice (like a Daiquiri or a Last Word) (or, in Plattetude's list, a Champs Elysées or a Pegu Club). Quote Link to post Share on other sites
Sneakeater Posted April 20 Share Posted April 20 also, how the fuck do you measure 3/8 oz? 3/8 oz. is about two full teaspoons. Quote Link to post Share on other sites
plattetude Posted April 20 Share Posted April 20 also, how the fuck do you measure 3/8 oz? 3/8 oz. is about two full teaspoons. Or pour a scant half oz. Quote Link to post Share on other sites
plattetude Posted April 20 Share Posted April 20 shaking/stirring? Generally speaking, you stir cocktails whose ingredients are all alcoholic (like a Martini or a Manhattan) (or, in Plattetude's list, a Purgatory or a Little Italy), and you shake cocktails that include non-alcoholic ingredients like juice (like a Daiquiri or a Gimlet) (or, in Plattetude's list, a Champs Elysées or a Pegu Club). I didn't want to bog down with any more detail than I already had. But Sneak is exactly right. And then the added bit of doing a dry shake first when there's an egg white involved, then adding ice and shaking a whole lot more. Quote Link to post Share on other sites
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