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What are you drinking right now? - Page 892

post #13366 of 14489
Quote:
Originally Posted by Huntsman View Post

That sounds good. Slummin' with the Zacapa as above, has not been too bad, however. First-world bar problems indeed.

~ H
It's quite nice. I've made it with the Gran Matter vermouth (lighter style), which was pretty good. I thought the earthiness and vanilla notes of the Carpano Antica *might* work well, so I've just tried it. It doesn't work too well, the CA is too overpowering imo.
post #13367 of 14489
The discussion in the what bottle should I add to my bar thread about St. Germain made me realize that I had the dregs of a bottle that I hadn't touched in a long time. Trying to finish it off.

La Bicyclette -
2 oz gin
1/2 oz Carpano Antica
1/4 oz St. Germain
Dash peach bitters

post #13368 of 14489
somebody else has said this before but your coupe is fantastic. i normally dislike ornate glassware, but this one is quite cool
post #13369 of 14489
Thanks. Although to be fully honest it was my girlfriend that got them for me. I find they are the perfect size for most 3.5-4 oz cocktails.
post #13370 of 14489

The aforementioned as-yet-unnamed Rumless Tiki Drink, featuring Holland Gin:

 

1 oz. Bols genever
1 oz. Bourbon (OGD100)
1/2 oz. Cognac
1/2 oz. Laird's bonded apple brandy

1 oz. lime
1/4 oz. Cointreau (*1/2 oz. if a sweeter drink is preferred)
3/8 oz. falernum (*increase to 1/2 oz. if increasing Cointreau)
2 dashes orange bitters
2 drops orange flower water

 

Shake with crushed ice. Pour with crushed ice from shaker into appropriately-garish glassware (or a Collins glass if no Tiki-appropriate glassware is on hand.) Top with fresh ice. Garnish as whims and supply allow.

 

 

I tend to prefer my drinks more on the bracingly-sour end of the spectrum (e.g., 2.5:1:1 Margaritas.) Those with more moderate tastes should up the Cointreau (and to a lesser extent the Falernum) as suggested above.

post #13371 of 14489
Pegu Club
post #13372 of 14489
^I've had a Pegu Club too! icon_gu_b_slayer[1].gif

I'll try the Rumless Tiki Drink.
post #13373 of 14489
Some sort of Old Fashioned.

.5 oz simple
3 oz Pappy 15
Dropper full of my home made chocolate bitters
Orange rind

Oh yeah, it's heaven.
post #13374 of 14489
Aviation here. Haven't had one in a while, I think these listings of essential gin cocktails around here recently tripped something in my brain.
post #13375 of 14489
pappy sounds like a waste in a cocktail but it also sounds heavenly
post #13376 of 14489
Quote:
Originally Posted by indesertum View Post

pappy sounds like a waste in a cocktail but it also sounds heavenly

I can't vouch for Pappy-based cocktails, but Staggeracs are divine.
post #13377 of 14489
Well now I'm tempted. Just need peychauds and a good absinthe or pernods
post #13378 of 14489
Margarita
post #13379 of 14489


Really enjoy this book. It's all I ever wanted out of a cocktail book. No anecdotal evidence or aphorisms for his contentions. A lot of the science aspect of cocktails mixed with tradition and history. Wish I had started with this one



Hottenroth from the bruery. It's a berlinerweisse. At 3.5% alcohol it's eminently sessionable. More sour than more traditional berlinerweisse but has lovely crispness and citrus notes to it, the lack of filtration makes for nice umami and richness, must say it's quite nice.
post #13380 of 14489
Quote:
Originally Posted by b1os View Post

Margarita

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