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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? 

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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!  

Last night, a Maverick 3/4 oz gin (Beefeater) 3/4 oz Aperol (subbed Cappelletti Aperitivo) 3/4 oz sweetened ginger juice 3/4 oz lemon handful mint Shake over ice, double strain into

I hopped on the Corpse Revivor bandwagon. Don't shame me but it was the first time I made them at home. I admittedly had to go to the liquor store to buy Lillet.  It was a big hit..... Definitely more

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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?

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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. 

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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
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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:

 

Alaska
2 oz Old Tom gin
1 oz yellow Chartreuse


2 dashes orange bitters

 

20th Century
1 1/2 oz gin
3/4 oz lemon

1/2 oz Cocchi Americano (or Lillet)
1/2 oz white creme de cacao

 

Bijou

1 oz gin
1 oz sweet vermouth

1 oz green Chartreuse



Archbishop
1 1/2 oz Smith and Cross rum
1 oz Campari
1/2 oz green Chartreuse
Orange peel garnish

 

Brooklyn

2 oz rye
3/4 oz dry vermouth

3/8 oz Amer Picon (approximated here with half Amaro CioCiaro, half Bittermens Amere Nouvelle)

1/4 oz Maraschino

 

Clover Club

2 oz gin
3/4 oz lemon

1/2 oz simple syrup
Barspoon raspberry jam (or 1/4 oz rasp syrup if you have it)
Egg white

 

Clover Club

2 oz gin
3/4 oz lemon

1/2 oz simple syrup
Barspoon 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 Cynar
1 oz rye

Dash absinthe
Pinch salt

 

Purgatory

2 oz rye
3/8 oz green Chartreuse

3/8 oz Benedictine

 

Tuxedo #2
2 oz gin
3/4 oz dry vermouth

1/4 oz maraschino
Rinse absinthe
2 dashes orange bitters

 

‘Ti Punch

2 oz Rhum Agricole
Muddled lime quarters

Barspoon simple syrup

 

Scandi Gibson

2 oz Krogstad Aquavit
1 oz Cocchi Americano

15 drops Bittermens Orchard Street Celery Shrub
10 drops Bittermens Hellfire Habanero Shrub
Cocktail onion

 

Improved Gin and Tonic

2 oz gin
1/4 oz maraschino

Bittermens Hopped Grapefruit Bitters
Top with 4 oz tonic

 

Negroni

1 oz gin
1 oz sweet vermouth
1 oz Campari



Little Italy
2 oz rye
3/4 oz sweet vermouth
1/4 oz Cynar

 

Unnamed (AKA Day 30)

1 oz tequila
1 oz pear brandy

1/2 oz dry vermouth
1/4 oz dry curaçao

 

Champs Elysèes (two ways, for science!)

1 1/2 oz cognac
1/2 oz Chartreuse (green or yellow — I prefer yellow)

3/4 oz lemon
1/2 oz simple syrup

 

Grande Bretagne

1 1/2 oz gin
1 oz apricot liqueur

1/2 oz lemon
2 dashes orange bitters
Egg white

 

Left Hand

2 oz bourbon
3/4 oz sweet vermouth

3/4 oz Campari
2 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 maraschino

Dash bitters

 

Pegu Club

2 oz gin
3/4 lime

3/4 curaçao
2 dashes angostura
1 dash orange bitters

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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.)

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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).

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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.

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