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The Cocktail Thread - Page 10

post #136 of 142
12/17/10 at 1:04am
Quote:
Originally Posted by giraffe lookout View Post
Interesting. I'm in DC too. Think I could find Allspice Dram at Calvert Woodley?
I've only consumed the Lion's Tail, courtesy of Derek Brown at Columbia Room. Haven't tried making it, but he said it's pretty easy. I'd try Central Liquors, 6th & E St NW. They have a great selection of specialty liqueurs. I can usually find most things I want between Central Liq and Schneider's on Cap Hill.
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post #137 of 142
12/18/10 at 2:20pm
Thread Starter 
Quote:
Originally Posted by chorse123 View Post
I have a bottle of Grand Marnier. What's a good way to use it?
Just drink it, make cherries jubilee, custard, or cakes with it. Or, again, just drink it. Like MfP says, its more of a digestif sort of a thing.
Quote:
Originally Posted by Axelman 17 View Post
Sidecar
No. GM is a poor, poor, substitute for Cointreau in a Sidecar, because it is already brandy-based and thus totally throws off the balance in the drink. ~H
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post #138 of 142
12/18/10 at 2:42pm
^ you can always practice flambe'ing fruit with your GM if you have no other use for it.
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post #139 of 142
12/20/10 at 6:12pm
Update on my holiday cocktail search. I didn't have time to make it to a decent liqour store and my local didn't have Allspice Dram. What they did have, that looked kind of wintery, was Stone's Ginger Wine. The back of the label suggested a ginger cosmo so I figured I could make that in a pinch.

Anyway, I got home and tasted it and it tasted like a sweet vermouth with just a little bit of ginger. I ended up making manhattans with Corner Creek bourbon and the ginger wine in place of the vermouth. We thought they turned out great.
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post #140 of 142
1/23/12 at 8:44am
Bumping this thread. Hosting a brunch this weekend and a champagne based cocktail has been requested. I have made French 75s previously and bellini or mimosa seemed too boring. Any thoughts? The only ingredient I would rather steer clear of is a creme based liqueur.
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post #141 of 142
1/23/12 at 9:55am
Quote:
Originally Posted by Axelman 17 View Post

Bumping this thread. Hosting a brunch this weekend and a champagne based cocktail has been requested. I have made French 75s previously and bellini or mimosa seemed too boring. Any thoughts? The only ingredient I would rather steer clear of is a creme based liqueur.

The classic champagne cocktail is probably my favorite. One sugar cube doused in bitters with champagne poured over it. But maybe this will register as even more boring than your other options?
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post #142 of 142
1/23/12 at 10:30am
Quote:
Originally Posted by erictheobscure View Post

The classic champagne cocktail is probably my favorite. One sugar cube doused in bitters with champagne poured over it. But maybe this will register as even more boring than your other options?

But it is a classic, and has the bonus both of being easy for a large group and introducing people to bitters, which aren't nearly as well known as they used to and should be these days.
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