Cocktails Please

[spopepro]

This aint a cocktail. But it's 85 in the house (hey, it's san francisco and not only do I not have ac, I don't even have a heater) and this is what hits the spot. Limes are 10 for $1, oranges 2lbs for $1 at the mexican market on the corner.

[Octave]

New cocktail using the Aztec Chocolate Bitters -

Made enough for 2, no idea what it should be called.

4.5oz Death's Door White Whiskey
1oz Wisconsin Buckwheat Honey
4 Dashes Angustora bitters
6 Dashes Aztec Chocolate bitters

Shake with ice, strain and serve.

[kurto]

New cocktail using the Aztec Chocolate Bitters -

Made enough for 2, no idea what it should be called.

4.5oz Death's Door White Whiskey
1oz Wisconsin Buckwheat Honey
4 Dashes Angustora bitters
6 Dashes Aztec Chocolate bitters

Shake with ice, strain and serve.

Do you like the Death's Door white whiskey? I found it absolutely gross no matter what I mixed it with (and I'll drink just about anything). Last week, I was in Door County and stopped by the Door County Distillery (part of the Door Peninsula Winery) and got a bottle of their new single malt whiskey, and it's surprisingly good. Very complex for a young (I think aged only for a year or two) whiskey. Give it a shot if you're up in the area. Their gin will also give Death's Door a run, and the cherry vodka is awesome.

[Octave]

Do you like the Death's Door white whiskey? I found it absolutely gross no matter what I mixed it with (and I'll drink just about anything). Last week, I was in Door County and stopped by the Door County Distillery (part of the Door Peninsula Winery) and got a bottle of their new single malt whiskey, and it's surprisingly good. Very complex for a young (I think aged only for a year or two) whiskey. Give it a shot if you're up in the area. Their gin will also give Death's Door a run, and the cherry vodka is awesome.

It has it's place, but it's definitely not for sipping - I like it in a Whiskey Mary (or whatever you want to call a bloody mary made with whiskey, usually a brown mary but in this case it's white whiskey..). I chose it for this because I thought it would work well with the honey. It did.

[spopepro]

I love the negroni. Both as the traditional cocktail, and as a idea--equal parts savory, bitter, and sweet. I, ahem, have too much liquor so I kind of messed around tonight:

Rusty Blade barrel KL413B + Barolo Cinato Cocchi + Carpano Antica

The gin is a short run (one barrel) aged gin, aged and finished in a late harvest zinfandel cask. It's right between a sherry-finished whisky and aromatic gin. The cocchi is a red wine based quinquina.

Can a cocktail be too well balanced? Serious question. I normally think of cocktails having a primary flavor, and then layers of others. This is all way too smooth. Very easy to drink. Maybe the best smelling cocktail I can remember. It's a little bit winter spice, a little bit evergreen. Maybe it could use a little bit more bitterness?

The Botanist + Aperol + Carpano Antica

This is much more traditional. The botanist is a Islay gin (bruichladdich). This is a very bright cocktail. Perfect for a hot summer afternoon in the shade in a garden, if I had a garden, or a yard, or a summer, or anything resembling hot weather (it might have reached the 70s today. maybe.) Citrusy and sweet, but not overly anything. Not really special either, just nice. I think I might be enjoying it more as it warms a bit. Some of the more subtle flavors (I think from the gin) start coming through a bit more.

[spopepro]

One more (hic).

Rusty Blade 413B + Cynar + Punt e Mes

Hey, I thought it needed more bitterness to balance out the richness of the wood on the gin. At least I didn't add frenet...

This is awesome. Looks like 0W20 (maybe even as viscous), smells like flowers, sweet right on the tongue moving to a combination of the bitter cynar and the sherry-like taste of the gin. This is really good, but is nothing like a negroni anymore.






...so confession time. My retail therapy is buying booze, and my wife has been out of town now for 4 weeks and I'm struggling a bit. Not drinking booze, mind you, just buying it. So I have... er... over 20 whisk(e)ys (close to 30?) and other fun stuff and I suppose I should get to work on them... So how about some whiskey and whisky cocktails? K thks. Slainte.

[zetroc]

2oz Buffalo Trace + 1oz Contratto vermouth rosso + homemade sour cherry bitters + a Luxardo cherry = a very decent Manhattan. Recently I've been on a Blanton's kick but am running low so I'm giving the rest of the liquor cabinet a shot. So to speak.

[AJPM44]

Whiskey:

2oz Irish Whiskey
.5oz Lemon
.25 OJ
.25 Cocchi Sweet Vermouth
Barspoon Greeen Chartrueuse

Garnish with Lime, Lemon, and Cherry, in that order vertically.

[AJPM44]

We're redoing our cocktail menu at work, so I have been trying out new whiskey recipes for Bully Boy's Aged Whiskey. So far am I leaning towards 2oz Bully Boy, .5oz Liquor 43, Barspoon Simple Syrup, 1/2 dropper of Bitterman's mole bitters. Stirred and served in a green chartreuse rinsed glass, with a flamed orange peel. If it works, I might batch a bunch, and put it in an old rum barrel and age a bottle or two to see how they come out.

[Roman]

Ward 8

Bulleit bourbon
Orange juice
Lemon juice
Grenadine

Very nice with a cherry

[WayneJ]

Ward 8

Bulleit bourbon
Orange juice
Lemon juice
Grenadine

Very nice with a cherry

Muddled cherry or whole?

[maunahaole]

That sounds like a good drink, but there's no way I'm getting near a maraschino cherry.

[Roman]

Muddled cherry or whole?

Whole. You just leave it in the glass when you're finished.

Good ratio of 1oz each of the juices, 2oz or so of the bourbon, enough grenadine to make it red, and then into a shaker with crushed ice, strain into a double highball.

Union in boston makes it so nicely, too.

[maunahaole]

What are the approximate ratios on those ingredients?

[Roman]

Or, two whole oranges juiced with a wooden hand reamer juicer thing and a half to a whole lemon, depending on the size of the thing, all strained into the shaker through a little metal mesh strainer. I like them with more oj than lemon, but ymmv.

http://www.esquire.com/drinks/ward-eight-drink-recipe

[Octave]

That sounds like a good drink, but there's no way I'm getting near a maraschino cherry.

Are you objecting to this crap
Attachment 58642

or a real maraschino cherry (luxardo) in all it's unbastardized, non-neon glory..
Attachment 58643

[maunahaole]

The crap version, as that one I have seen during all steps of processing.

[Stormy Arthur]

Pompino:
3 or 4 spritzes of absinthe* to coat the glass
a couple of shakes of peychauds
2 oz of gin
over ice in a quilted jelly jar topped off with pompelmo soda

*I keep some in a small atomizer

The Foxhold:
Serve in an old fashion glass, over ice
1 oz galliano
2 oz gin
Top off with chinotto

[Stormy Arthur]

Daddy's little helper:
2oz of lairds
4oz of coffee
.5 tbl spoon of maple syrup (or more if wanted)

[spopepro]

I had some extra egg whites from brunch (smoked trout, poached eggs, hollandaise, on a bed of creamed kale) so I made this:

Absinthe suissesse:
1 egg white
1 1/2 oz absinthe (I used St George)
1/2 oz orgeat
1 oz half and half

Shake to mix, add ice, shake some more. I served it in our pink depression glass stems (hey, we don't get to eat together very much these days...)

But then I had some extra orgeat, so I made this:

Trinidad sour:

1 oz bitters (yes. 1 oz. original calls for angostura, I used my home made lemon spice bitters)
3/4 oz lemon juice
1 oz orgeat
1/2 oz rye (original says rittenhouse 100, I used double rye!)

Shake with ice. Really good. My lemon spice bitters have a strong all spice flavor, and it really is amazing in this drink.