What are you drinking right now? - Page 762

Quote:

Originally Posted by b1os 

I'm having some Taylor's 10.

Hunts, have you tried Morgenthaler's amaretto sour interpretation? It's really good.

1½ oz amaretto (I love the Lazzaroni amaretto, but DiSaronno works well here, too)
¾ oz cask-proof bourbon (I use Booker’s, from the Jim Beam distillery)
1 oz lemon juice
1 tsp. 2:1 simple syrup
½ oz egg white, beaten

Dry shake ingredients to combine, then shake well with cracked ice. Strain over fresh ice in an old fashioned glass. Garnish with lemon peel and brandied cherries, if desired. Serve and grin like an idiot as your friends freak out.

I've not made that variant, though I've heard of it. I am unsure of the bourbon, because of the mash-y kick. I'd use brandy if I was going to water it down/kick up the proof -- I shouldn't talk, I suppose, until I've tried it. The Amaretto sour really does freak people out with its awesomeness.  My sour mix uses both lemon and line, but maybe I should revisit that for this drink, dunno.

Quote:

Originally Posted by Rambo 

Hunts - why the Del Maguey Vida as opposed to some of the other DM varietals?

Because the others are twice the price (except the crema) and are so good I would hate to mix them. I particularly love the Chichicapa. When I mixed the La Esquina with the last of my Vida, I had to make the hard decision between mixing it and just drinking it neat. But I have not had the La Esquina in some time, and I am glad I made it. It is a fine, fine, cocktail, though quite odd.

~ H

Quote:

Originally Posted by Gibonius 
That's a good list, a lot of those are regulars on my rotation. I've never been able to make a Negroni, Sazerac, or Jack Rose that I really liked though. Even made my own grenadine for the Jack Rose, made it a lot better but still didn't draw me in. Was using Laird's 7.5 year, I think maybe it wasn't quite the right apple base.

Couple new ones on there, gotta give 'em a try at some point. I really need to get some chartreuse and maraschino liqueur.

Thinking about the Pegu Club, I was playing around awhile ago and made basically that same thing but with tonic water added. It was very nice in the summer when you want something light that you can sip on without getting hammered.

Quote:

Since you like the Vieux Carre, you might also like the De La Louisianne.

I think I made one of those accidentally when I drunkenly mixed up the Vieux Carre and Corpse Reviver recipes

Haha, yes, well. The Del La Louisianne is also good with Ransom Old Tom gin if you were ever so inclined. I like your Pegu Club Fizz - that sounds very nice indeed in the summertime. I think the Ward 8 is more effective for me than the Jack Rose, so I know what you mean. Many applejack cocktails fall flat for me unless I use Calvados, which is an expensive way to make cocktails. I do not begrudge it in my Widow's Kiss, which is sublime though (I use Yellow Chartreuse though). I find that I reach for my Maraschino FAR more often than both Chatreuses combined -- the Aviation, Martinez, Tuxedo #2, and a few other things, including my signature White Martini. I really enjoy that stuff, though some people, like my father, cannot tolerate its funkiness (it really does smell a bit like damp basement). I hear Lazzaroni is better in that regard.

Quote:

Originally Posted by b1os 

@Hunts: Definitely try it. Used regular 80 proof bourbon which was great too.
@Gibonius: Hm. Don't you like Campari? Cause if you do, you should enjoy Negronis. I liked 1:1:1.5 Beefeater:Campari:Carpano Antica until I "discovered" the regular 1:1.1 with Cinzano rosso. Obviously with orange peel.
How do you prepare your Sazeracs? Rye? Might want to try Cognac in that case. 1tsp rich simple, 4dashes of bitters (Peychaud's, maybe some Angostura), 2oz rye/cognac, pastis rinse, lemon twist. Other than that, here's an interesting read (plus a link to McMillian's video) although most of it likely seems obvious to you guys: http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/

Tried a Rob Roy with 2oz JW Black and 1oz 2:1 Carpano Antica:Cinzano rosso.

Ok, I will. I love on the Rob Roy with JW Black. Your vermouth blend sounds really good for this drink. I've been working on a drink (for four years or so now) called the Gentleman's Agreement, using JW Black, sweet vermouth, Cherry Heering, and Cointreau -- trying to get that quite right is hard. I really like it when it has some wine-y jammy flavors like Dubonnet Rouge provides, but have not yet nailed it.

I use 1:1 rye and cognac in my Sazeracs, incidentally. Right now I am committing serious sacriledge by drinking a Sazerac from a warmed snifter, which is a tip a dear friend of mine taught me. Actually pretty neat, though you have to go easy on the lemon since it is more expressive hitting warm spirits.

Quote:

Originally Posted by Gibonius 

Quote:

Originally Posted by b1os 

@Gibonius: Hm. Don't you like Campari? Cause if you do, you should enjoy Negronis. I liked 1:1:1.5 Beefeater:Campari:Carpano Antica until I "discovered" the regular 1:1.1 with Cinzano rosso. Obviously with orange peel.

That's one of the ones I've never made at home, so I haven't tried straight Campari. Never worked well enough for me to want to go buy the pieces to make my own.

Quote:

How do you prepare your Sazeracs? Rye? Might want to try Cognac in that case. 1tsp rich simple, 4dashes of bitters (Peychaud's, maybe some Angostura), 2oz rye/cognac, pastis rinse, lemon twist. Other than that, here's an interesting read (plus a link to McMillian's video) although most of it likely seems obvious to you guys: http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/

Yeah, rye. Was using Sazerac before I killed the bottle. Just felt like rye with anise in it, it didn't blend right for some reason.

Yeah, I agree go right to 100% cognac and a bleu absinthe if possible. I use Kuebler.

Quote:

Originally Posted by denning 

Quote:

Originally Posted by Huntsman 

That sounds yummy -- perhaps a bit sweet?

A touch, but the bitters knock down the sweetness a touch and this rye has no inherent sweetness at all. I hadn't had a drink in almost a month and a half, so I figured this would be good to ease me back into things.

But the Ferrand Curacao would likely be fantastic in it though. Nice and simple.

Must try.

Quote:

Originally Posted by Gibonius 

Quote:

Originally Posted by Huntsman 

The Stumbling Monk:

1.25 oz American Rye (preferably a cerealy/chocolaty one like Old Potrero 19th C.)
0.50 oz Benedictine
0.25 oz Cointreau
Several dashes the Bitter Truth Jerry Thomas bitters (substitute three dashes Orange, one dash Angostura otherwise)

Stir over ice in a mixing glass, then serve over a large ice cube in a double old fashioned glass.

Tried this tonight (with B&B ) and Bulleit rye. Very nice. Can see how the chocolate notes would be nice, alas, I don't have anything of that sort.

Glad you liked it!

~ H