Some nights you just need a dirty, spicy martini.
These nights seem to be occurring with more frequency the last few years.
These nights seem to be occurring with more frequency the last few years.
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Cheers! Lets Talk Cocktails
- Thread starter Falselogic
- Start date
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- Tags
- cocktails gettin' crunk
Violentvixen
(She/Her)
I finally tried Empress gin because I am a sucker for colour-changing things. I don't like gin but this seems to have a mellower flavor, I had a version of the French 75 with it. Tasty and pretty.
Yes. my fave drink.
If you're looking for more things to do with your Campari I can't recommend the Jungle Bird enough!
I did and it was amazing. Gin Martini w/ some jalapeno brine in it. *chef's kiss*
I actually just got some butterfly pea teabags. Making blue tea is fun! So is changing it purple! But the flavor's really mild on its own so I was thinking of other things to do with it, and infusing gin was definitely on the list. I didn't realize someone had already done it though!
Anyway you can get butterfly pea tea in bags, loose leaf or instant powder pretty easily so you should definitely look into that.
Violentvixen
(She/Her)
I keep wanting to try to grow some, but even if I did it indoors I don't think the weather here would be the right conditions. Bah!
I've been playing with stirred drinks recently, looking for something to drink besides Martinis and Manhattans. Enter the Ford Cocktail. This is a Gin cocktail that can be traced back as far as 1895 where its written down in George J. Kappeler's Modern American Drinks. It contains Old Tom Gin, Dry Vermouth, Benedictine D.O.M, and orange bitters. It's a little sweet so I usually cut back on the Benedictine. If you like Martini's I'd recommend giving this one a shot. You can find recipes at Difford's or if you have Haigh's Vintage Spirits and Forgotten Cocktails. Or you can use my spec:
1.5 oz. Old Tom Gin
1.5 oz. (45 ml) Dry Vermouthy
1/4 oz. (7.5 ml) Bénédictine DOM
3 dashes Orange Bitters
Expressed orange or lemon oil (these do change the drink so experiment to see which you like more.)
Ah, the Gimlet. A simple, yet, delicious cocktail. Only recently sullied by association with a podcasting company. The oldest description of the drink, from 1928, mentions only two ingredients: gin, and a spot of lime. Raymond Chandler mentions the cocktail in his novel The Long Goodbye wherein he states that the drink consists of nothing more than equal parts gin and Rose's lime juice. This was before Rose's lime juice was nothing more than hi-fructose corn syrup and natural flavors. Modern recipes usually call for fresh lemon juice and simple syrup.
This is my personal spec for a Gimlet:
2 1/2 oz gin
1/2 oz fresh lime juice
1/2 oz simple syrup
Add all to shaker with ice. Shake until chilled. Strain into chilled coupe glass. garnish with lime wheel.
Violentvixen
(She/Her)
I got @Lumber Baron some Nixta (Elote-flavoured liqueur) for his birthday after hearing about it in a food magazine. It's really wild, the corn flavor is there and the other way I might describe it is a roasted rum? Very unique and good, took a gamble on this one and I'm glad!
HEY!
So my pal and I having a Mister retro night party. We would like to do a cool cocktail or two, but trying to get away from old standbys: sours, negroni, boulevardier, old fashioned etc
Any suggestions for something that uses rye, bourbon etc, not too sweet and bonus points if somehow retro game themed!
Thanks in advance!
So my pal and I having a Mister retro night party. We would like to do a cool cocktail or two, but trying to get away from old standbys: sours, negroni, boulevardier, old fashioned etc
Any suggestions for something that uses rye, bourbon etc, not too sweet and bonus points if somehow retro game themed!
Thanks in advance!
As far as I can tell, cocktails that aren't the old standbys are defined by their having more and/or rarer ingredients, so it's kinda hard to make anything outside the normal wheelhouse unless you go out and get some specialty bottles, like maraschino, chartreuse, absinthe, an amaro, etc... I also haven't ventured into that myself so it's hard for me to recommend anything in particular. I usually change things up by employing an assortment of bitters to vary on the classics, myself.
Mai Tais are surprisingly simple if you have orgeat syrup (which is readily available and inexpensive on Amazon). Oh, you said whiskey... My whiskey drinks are even simpler. A dry orange manhattan if you have Pierre Ferrand's dry orange curacao onhand (which everyone should, IMO), but that's another simple variation on a classic formula.
Mai Tais are surprisingly simple if you have orgeat syrup (which is readily available and inexpensive on Amazon). Oh, you said whiskey... My whiskey drinks are even simpler. A dry orange manhattan if you have Pierre Ferrand's dry orange curacao onhand (which everyone should, IMO), but that's another simple variation on a classic formula.