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Mixed Drinks - Page 4

post #46 of 62
Quote:
Originally Posted by heartworm
...and the best: Singapore Sling (can be divine or awful, depending on the bartender). The best Singapore Sling I've had in my life was "in" a roadside bar made out of an old Volkswagen in Bangkok.

i had a good singapore sling at some casino once upon a new years. unfortunately the "bartender" at my friends birthday party the other night had no idea what that was. i was bummed.
post #47 of 62
How do you guys make your Singapore Slings? Mine is: Gin, Sloe Gin, Cherry Brandy, Soda I've seen a TON of different recipes. I don't particularly like mine - tastes very cough syrupy. What do you guys make? I make white russians for everyone. Im famous for WR within my circle of freinds, everyone loves mine! My favorite drinks are White Russians and Sapphire Tonics.
post #48 of 62
I'm partial to chocolate milk.

Mix 24 oz of 2% milk with approximately five tablespoons of Hershey's (or equivalent) chocolate syrup. Serve cold.
post #49 of 62
Gin, homemade sour mix, grenadine; topped with club soda and cherry brandy. I recall one of the big differences between conventional recipes and the original Singapore Sling recipe is the inclusion of Dom Benedictine, which has so far been too expensive for me to justify purchasing it solely for that niche use.

Most bartenders are idiots, so I don't bother ordering that, as with some of the other drinks I prefer, like old-fashioneds. If it's a ostensibly competent place, I'll go with a sidecar on the rocks, a Manhattan/Rob Roy, or a caipirinha if they have the ingredients. Other staples for me include gimlets, Tom Collins, and rusty nails.

I have to agree that it's incredibly irritating to see trend of people assuming vodka goes in gin drinks. Martinis are one thing (I don't drink them so I don't care as much), but if I had a nickel for every time I went to a bar/restaurant, ordered a gimlet or collins, and watched in horror as I saw the ditzy Barbie doll clone/wannabe frat boy behind the bar reach for the vodka, I'd have enough money to open up my own bar.
post #50 of 62
Sing Slings taste so much better in the complex versions with Benedictine, Cointreau, and pineapple juice.

The Raffles Hotel recipe (published on web) is very good. Note the lack of club soda.
post #51 of 62
Quote:
Originally Posted by whoopee
Sing Slings taste so much better in the complex versions with Benedictine, Cointreau, and pineapple juice.

The Raffles Hotel recipe (published on web) is very good. Note the lack of club soda.

I'll try this one.
post #52 of 62
Quote:
Originally Posted by aybojs
.... I'll go with a sidecar on the rocks, a Manhattan/Rob Roy, or a caipirinha if they have the ingredients. Other staples for me include gimlets, Tom Collins, and rusty nails.

....

would you mind elaborating on the ingredients of the drinks you listed (minus the manhattan)? ...as i am too lazy to google them. i'm in a martini rut, and while it'll always be my fallback drink, i'd like to try something different, yet classic.

...

oh man, just thinking about white russians takes me back to college. i don't think i've had one since then. others i haven't had for many years (with good reason):

screwdrivers
fuzzy navels (ugh)
sloe gin fizz
whiskey sour (which actually isn't bad, just not in the quantities i used to have and with the questionable quality whiskey)
long island iced tea (or someone's interpretation of it)

...i have, actually, had rum and coke recently. but diet coke. the sugar in regular is just asking for trouble.
post #53 of 62
Quote:
Originally Posted by Brian SD
I'll try this one.

I had not had a proper Sling before having one in Raffles in Singapore. Excellent, but the atmosphere might have had something to do with it.
post #54 of 62
When made good Long Island Ice Teas are among my favorites, however I find it quite rare for them to be made well. Often they have to be ordered at an empty bar so that the bartender takes the time to mix the ingredients correctly. A bad LI is abysmal! Probably the best bang for the buck drink out there.
post #55 of 62
Quote:
Originally Posted by faustian bargain
would you mind elaborating on the ingredients of the drinks you listed (minus the manhattan)? ...as i am too lazy to google them. i'm in a martini rut, and while it'll always be my fallback drink, i'd like to try something different, yet classic.

Sidecar: pour Brandy/Cognac, Cointreau, lemon juice in a 3:2:1 or 4:2:1 ratio, respectively, over ice. Shake and strain into a cocktail glass. As I mentioned, I usually get mine on the rocks instead.

Rob Roy: just a Manhattan with scotch instead of whiskey and a lemon twist garnish instead of a cherry.

Caipirinha: cut a small lime up into pieces, toss them into a glass, and add a few teaspons of sugar. Muddle them (i.e. crush them together with a blunt instrument), toss in some crushed ice and ~2 oz of cachaca (Brazilian sugarcane rum) and either shake and pour the contents into a rocks glass or serve as is without shaking. This is a trendy drink, and since most bars won't stock cachaca, you'll probably have to be at an upscale Latin bar/restaurant to get one. You can substitute vodka to make a caipiroska.

Gimlet: pretty basic. Just mix gin with Rose's lime juice or lime juice + a little powdered sugar. A 1.5:1 ratio of gin:lime juice usually works well.

Tom Collins: gin and either sour mix or lemon juice + powdered sugar topped off with club soda. 2:1 is a good ratio of gin:sour mix/lemon juice

Rusty Nail: scotch and Drambuie; usually a 1.5:1 or 2:1 ratio.

Quote:
Originally Posted by visionology
When made good Long Island Ice Teas are among my favorites, however I find it quite rare for them to be made well. Often they have to be ordered at an empty bar so that the bartender takes the time to mix the ingredients correctly. A bad LI is abysmal! Probably the best bang for the buck drink out there.

Just from my own bartending experience, one reason you might have this problem is that ordering LIIT's puts you primarily in the company of the younger crowd and people who are just there to get hammered. I try to avoid snobbery over drink preferences, because it's quite annoying, but the places that tend to serve LIIT's most often (e.g. nightclubs and college bars) are going to be high volume places staffed by mediocre bartenders who are only trained for speed. Meanwhile, if you order one at a high-end place, the bartender will likely make the assumption that someone who orders one isn't going to care about or be able to recognize the subtleties of the various liquors involved (which isn't entirely wrong, considering that the point of the drink is pretty much to mask the high alcohol content for people who don't like the taste of straight liquor). Therefore, if the bartender has a big ticket to fill, you can bet he's going to pay more attention towards making that old-fashioned or martini. It may be frustrating, but I'm betting that could be one source of your problem.
post #56 of 62
Yeah it's very hit or miss. I don't even bother with LI's at bars and clubs anymore for this reason. I have had some good ones at surprising places however like TGI Friday's and at the Oyster Bar in Savannah. I tend to stick with drinks now when I need something fast that bartenders can't screw up. If I am in a very trendy place in say NYC I may opt for something more fashionable or unique. That Caipirinha sounds very good. Do you think the same places that serve mojitos (seems about the same prep time) would have this drink as well?
post #57 of 62
Quote:
Originally Posted by visionology
Yeah it's very hit or miss. I don't even both with LI's at bars and clubs anymore for this reason. I have had some good ones at surprising places however like TGI Friday's and at the Oyster Bar in Savannah. I tend to stick with drinks now when I need something fast that bartenders can't screw up. If I am in a very trendy place in say NYC I may opt for something more fashionable or unique.

That Caipirinha sounds very good. Do you think the same places that serve mojitos (seems about the same prep time) would have this drink as well?

Yeah, I'm with you on the "only order stuff nobody could screw up" approach. There's way too much unwritten stuff and place-by-place variance to process, so of the drinks I mentioned I generally only order the really simple ones and save the complex ones for my home bar.

Caipirinhas are definitely worth trying, very refreshing and accessible to pretty much anyone (if you want to show off by recommending something to a date, for example). In theory they should be available at the same trendy Latin places that would serve mojitos, but because mojitos just require ordinary light rum and caipirinhas require their own specific liquor, the latter may be harder to find. I'd just ask the server/bartender if they stock cachaca (pronounced kuh-SHA-suh), and if they do, they should be able to guess what you're looking for. Caipirinha is pronounced something like "kai-peer-EEN-ya" (the n has a tilde on it, but I'm too lazy for the Ascii) if you wanted to ask for it outright.
post #58 of 62
Interesting that Caipirinha seems to be somewhat exotic in the US. In Germany is has become very fashionable a couple of years ago, and by now it’s pretty much a cocktail staple. It’s pretty popular with girls, so that might be good to know for dates. Right now I like a mixture of equal parts Bombay Sapphire and Rose’s lime juice, filled up with Tonic. For summer I am looking forward to the Mojito.
post #59 of 62
Chuck Norris does not own a house. He walks into random houses and people move.
post #60 of 62
i wonder if there's a drink called the Chuck Norris? if not, there should be.
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