Cocktail Recipes Tonight

[plattetude]

5 minutes ago, StephanieL said:

This was really, really good.  We don't find too many recipes that specifically call for blackstrap rum (we have the Cruzan brand).  The Campari helps to cut the sweetness.

My favorite use of black strap (after a Jungle Bird) is an Imperial Buck --

2 oz Cruzan Black Strap
1/2 oz lime
3/4 oz sweetened ginger juice*
1 oz pineapple juice
seltzer 

Shake all but seltzer with ice, strain onto fresh ice, top with seltzer.

Alternative to the ginger juice, a nice spicy ginger beer, and omit the seltzer. May need a little simple syrup to balance.

* Combine equal parts (by volume) rough chopped ginger, sugar, and water; puree in blender and strain through cheesecloth/chinois

[joethefoodie]

What I liked most about Aviations was making them for friends who came over to for dinner, back in the early oughts. The friends who weren’t the ones in the biz.

I don’t know if I remember it being hard to source Maraschino. I remember it being hard to source the same cherries they were using in SCBs. So one who shall remain nameless sourced a 5 lb. jug via work, and a bunch of us split them up to use at home.

[plattetude]

Just now, joethefoodie said:

I don’t know if I remember it being hard to source Maraschino. I remember it being hard to source the same cherries they were using in SCBs. So one who shall remain nameless sourced a 5 lb. jug via work, and a bunch of us split them up to use at home.

In ‘97-98, yeah, it was hard to find Luxardo or Maraska.

[small h]

A lime mint spritzer, from the Tito's vodka website, although I did not make it with Tito's vodka. Refreshing! Uncomplicated! Would make again! In about 15:00, probably.

[Sneakeater]

Commando

1-1/2 oz. Bourbon

3/4 oz. Cointreau

3/4 oz. lime juice

1/4 oz. Simple Syrup

Rinse Absinthe

Rinse cocktail glass with Absinthe.  Combine and shake everything else.

[bloviatrix]

You just love those Absinthe rinses.

[Sneakeater]

Even more than herring.

[StephanieL]

That does sound good.

[Sneakeater]

Honestly I think the effect an Absinthe rinse produces, where you smell the Absinthe but don’t really taste it, is like magic.  Gets me every time.  

[Sneakeater]

The first time I made a Sazerac, I was like, “I did THIS?????”

[bloviatrix]

First time I ever tried a Sazerac (Pegu Club) I wanted to lean over the bar and give Chad a big smooch. It was eye opening.

[bloviatrix]

I was thinking of making myself a Tequila Sunrise tonight as I actually have oranges in the house. But I'll make myself a Commando and report back. It actually sounds great (although a bit wintery)

[Sneakeater]

I should be honest and note that the standard Commando recipe doesn’t call for the Absinthe to be rinsed but rather mixed with the other ingredients in the shaker.

But I love the rinse effect so much, I was like, “why wouldn’t I?”

[Sneakeater]

Oh come on it’s gone all the way down to 78 degrees!

[bloviatrix]

I'm so suggestible. Commando.