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What are you drinking right now? - Page 1015

post #15211 of 16180

Does anyone have a recipe for a basil smash that could be made a batch at a time. I am hosting a party and don't like the drink, but my wife and her friends do.

post #15212 of 16180
post #15213 of 16180
Quote:
Originally Posted by joelscott7 View Post

Does anyone have a recipe for a basil smash that could be made a batch at a time. I am hosting a party and don't like the drink, but my wife and her friends do.

It's not exactly a drink that requires a lot of precision. I think you generally use about 2 parts gin to 1 part lemon juice. Just lightly muddle a crapload of basil, and dump it in a pitcher with the gin, lemon juice, and maybe half a part of 1:1 simple syrup (so 4 parts gin, 2 parts lemon, 1 part simple). Stir well, maybe even whisk together to make sure the citrus is well incorporated, and pour into glasses over ice. Having some seltzer around wouldn't be a bad idea- some use it, some don't.
post #15214 of 16180
Fanciulli:
1.75 rittenhouse BIB
.75 antica formula
.25 fernet branca

Surprisingly balanced. I usually really dislike fernet branca in cocktails but with these proportions, it's not overpowering.
post #15215 of 16180
'83 Gould Campbell, it's finally cool enough for Port.
post #15216 of 16180
Pineapple martini
post #15217 of 16180
Quote:
Originally Posted by Kid Nickels View Post

Good ol' VB mate?! Damn that brings back memories of my junior year abroad… VB and XXXX (Four "X") fights!

Why do Queenslander's drink Four X?

Because they can't spell beer.
post #15218 of 16180
Quote:
Originally Posted by cptjeff View Post

It's not exactly a drink that requires a lot of precision. I think you generally use about 2 parts gin to 1 part lemon juice. Just lightly muddle a crapload of basil, and dump it in a pitcher with the gin, lemon juice, and maybe half a part of 1:1 simple syrup (so 4 parts gin, 2 parts lemon, 1 part simple). Stir well, maybe even whisk together to make sure the citrus is well incorporated, and pour into glasses over ice. Having some seltzer around wouldn't be a bad idea- some use it, some don't.

Generally yeah this ^… and definitely use gin. Should be pretty easy, although I prefer lime (and sometimes I use a bit of lime concentrate and or some other lengthening liquid) and a bit of simple syrup to sweeten to taste.
Quote:
Originally Posted by Geoffrey Firmin View Post

Why do Queenslander's drink Four X?

Because they can't spell beer.

tongue.gif
post #15219 of 16180
Quote:
Originally Posted by pravda View Post

Pineapple martini


post #15220 of 16180
^ LOL.




Meh. okay.
post #15221 of 16180

I just mixed up this variant on the sidecar:

 

Modified Sidecar
1.5 oz Metaxa brandy
.75 oz Cointreau
.75 oz Lime juice
.75 oz Lavender simple syrup 
.75 oz Domaine De Canton
 
I made the simple in a 1:1 ratio. 1 cup sugar, 1 cup water, and 1 tbps dried lavender. 
 
I got the idea from a bar in Seattle however they use lemon juice instead of lime which is good too. My wife had this there and she was crazy about it.
 
 
post #15222 of 16180
post #15223 of 16180
How is it? Any of the coffee flavor still there?
post #15224 of 16180
Excellent and the coffee is very much still there - lingers for a while and is really present after a bit.
post #15225 of 16180
1.5 oz Bacardi 8 (an oaky rum)
.75 yellow chartreuse
.5 lemon
.5 Velvet falernum

I don't have a name for it. I serve it in a coupe.

I edited it to show velvet falernum not honey.
Edited by Bhowie - 11/26/15 at 8:50am
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