Cocktail Recipes Tonight

[Wilfrid]

I almost always drop it in because when I pay $14 for a cocktail in a bar it comes with peel so it must be good.

[joethefoodie]

This will involve more research.

[Sneakeater]

Some cocktails have recipes that call for you to express the peel and discard.  Other cocktails have recipes that call for you to express the peel and toss it in.

 I usually toss it in in both cases cuz I was raised by my mother.  

[Sneakeater]

I still Wanna know if the three-ingredient rule can possibly be right in view of the Martini 

[small h]

Gin + Vermouth + Bitters.

[Sneakeater]

You don’t need to put bitters in a Martini. 

[Sneakeater]

I guess you’ll say that originally you did. 

[small h]

No, not claiming you have to make it a particular way, but that's the way I've encountered most often (and the way I make them at home), so for me, a martini does indeed have three ingredients. And that's not even counting the olive, which, if you're me, you have to include, no question.

[Sneakeater]

Garnishes NEVER count.  

[small h]

I did not know this was a rule. I thought certain garnishes (i.e., a cherry in a Manhattan) were pretty much de rigueur, and hence, an ingredient.

[Wilfrid]

If you don't count garnishes, the Gibson and the Mint Julep only have two ingredients.

As do the Gimlet, the Stinger and the Pink Gin. And there are more if one acknowledges the recipes where bitters are optional.

I am voting against the three ingredient rule.

[Wilfrid]

Just now, small h said:

I did not know this was a rule. I thought certain garnishes (i.e., a cherry in a Manhattan) were pretty much de rigueur, and hence, an ingredient.

I have had bartenders ask me if I'd like a cherry in my Manhattan. They never ask me if I want sweet vermouth.

[small h]

Just now, Wilfrid said:

They never ask me if I want sweet vermouth.

Well, they should. I'd like the option of dry.

[Wilfrid]

It has stopped raining so I should put down this cocktail recipe book and get some fresh air.

[Wilfrid]

1 minute ago, small h said:

Well, they should. I'd like the option of dry.

If you want it made differently than the standard recipe, I think it's your job to specify. I don't want bartenders asking me if I want sweet or dry vermouth in my Negroni.