The Cocktail Thread

you missed an ingredient you sophisticated fuck!

 

But it's the cheapest thing Argentinians can mix it with to help their Coke last longer

 

looks like you’re about to have a huge orgy wherever you’re at

 

Malort slaps, reminds me of Alta Verde

 

99% of the time its neat bourbon for me but man, do I love a good Dirty Martini. I always try and make it with potato vodka and some blue cheese stuffed olives, up. OM NOM NOM

Anyone got any tips for Killer Martini?

That paper plane looks good, going to have to try one.

 

Reminds me I have a bottle of Malort that was aged in barrels that held beer from Revolution Brewing.

I know what I’m doing Saturday

 

Aviations, Corpse Reviver No2, Sazerac, Vieux Carre, papa doble, Manhattan, Negroni ...

Remember to stir liquors and shake fruit juice

 

Malort has released a bourbon, not sure if I want to try it or not

 

I’m partial to a gin martini, just a touch of vermouth, dash of orange bitters with a lemon peel.

 

Want to make sure folks saw this. Fantastic advice.

 

I believe it is standard MGP stuff, which means its probably decent but nothing to search for. Not sure about currently, but Malort is actually manufactured in Tampa which always seemed weird to me.

 

Trader Joe's Islay Storm. Its $20, and a decent smoky scotch, especially if the goal is a cocktail vs neat or on the rocks. https://www.masterofmalt.com/whiskies/islay-storm/

 

I'll look for that. I can't imagine I can buy liquor at the TJ in Alabama though.

 

Has anyone had experience batching cocktails? I bought some swing top bottles and am going to make some old fashioneds and martinis to keep in my freezer.

 

I love a good old fashioned. I also enjoy a Manhattan, it’s almost the same thing so.

I also like a vesper martini but not too often, I drink it maybe 2-3 times and year and I for whatever reason get tired of it. I use olive not the lemon peel, can’t pass on olives for a martini.
An espresso martini is very very good but you have to be careful with that one.

 

About 10 years ago had my first martini after thinking they were snobbish and had predetermined they would taste bad... what a stupid, stupid person I was.

now I stock Hendricks and Dolin Dry and make them in a mason jar on weekends for friends ...

Go to cocktail for me in a new place is a Negroni... if they can’t make one then I’ll just stick to a G&T. If you love Negronis please visit Ciccio in the Napa Valley (actually in Yountville) the have about 20 Negroni variations on the menu.... the restaurant is owned by the family that has the Altamura winery so you’ll also get great wines.

Had a Corpse Reviver #2 in NOLA at the Polo Bar... man I’ve never been able to make one as good as that guy.

also in NOLA I highly advise going to the French 75 bar... which is where I thought the French 75 was created but it was actually popularized at the Stork Club in NYC... which is now Paley Park which I used to walk by often.... never knowing.

Here’s a cool drink video from Deep Eddy that I enjoyed the other day:

 

https://jackrudycocktailco.com/

These guys make some good bitters and tonic mix. I used to get their bourbon cherries but they’ve been out since covid

 

I've subbed the campari with bruto americano per my local italian restaurant

 

Wisconsin-style Old Fashioned is an underrated cocktail (really long drink) IMO. But they can catch up with you fast. Also, if you're ever in Milwaukee, you HAVE to go to Bryant's!

 

Been trying to get my hands on Smokey Monkey but nowhere to be found where I live.

 

Christmas whiskey sour

 

Doublewhiskeycokenoice

 

Oh fuck yea this thread.
Whatup my cunty old man boozers.

Been enjoying all sorts of vermouth and amaro swaps for the Negronis since I adjusted to the present moment and reintroduced liquor to my domicile.

And any of you that are on board with each of fernet and campari absolutely must try doing the "Ferrari" (50/50 mix of the two) and after that, try it with a modest splash of a good ginger beer. It's unreasonably good.

Any cynar fans? Tell me what you put it in. (I love it but I'm curious)

 

I’ve had one experience with fernet. Didn’t love it, but willing to give it another go

 

check out odd birds in st aug sometime if you haven’t already. can tell them a liquor you like and what style drink and they whip up something completely custom

 

Oh, I’m gonna frequent this thread now.

my wife and my favorite cocktail is as follows:

In a shaker—
muddled basil
1.75 oz gin
.25 oz orange liqueur
.5 oz lemon juice
1/3rd oz simple syrup
Couple of dashes of bitters

shake with ice and serve in chilled martini glass.

I usually double it and drink it in a lowball with an ice rock though.

 

Added bitters to that post. Es muy importante.

 

I lived in Chile for a few months about 10 years ago. As far as I can tell Pisco sours were the national beverage. They’re good and you get whiskey lit but the acid will get ya.

 

If they’re too tart add more simple syrup

Edit: idk why that didn’t quote you Tiffin

my standard rule is to adjust the tart vs sweet for the person drinking. Older people are more sweet averse so I typically do 1oz lime to .75 simple syrup for fam. But for younger people or people who like sweet you can do .5 oz lime juice to .75 simple syrup.

 

Made a brown butter Old-Fashioned

 

https://www.davidlebovitz.com/brown-butter-old-fashioned-cocktail-recipe/

 

Yeah whether it’s Brazil, Argentina, Chile, or anywhere else down there those folks, without question, know how to party.

 

Saw burned sugar syrup the other day. Anyone used this? Sounds weird, plus I always make my simple syrups.

 

Made morgenthalers Egg Nog. Actually turned out pretty good.

https://jeffreymorgenthaler.com/egg-nog/

 

The package literally said burned sugar on it, so I dunno.

 

Egg nog with alcohol is not something I ever want to try

 

I’ve mastered the hangover outside of wine, my head reallly hurts rn