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What's your favorite cocktail? - Page 5

post #61 of 95
Yeah, I drink Scotch neat, or with a little water. What temperature do you usually use when you add water? I've just been adding bottled water from my refrigerator, but some people say it's better to add something a bit warmer?
post #62 of 95
Quote:
Yeah, I drink Scotch neat, or with a little water.  What temperature do you usually use when you add water?  I've just been adding bottled water from my refrigerator, but some people say it's better to add something a bit warmer?
yes, cool is better, not cold. The purpose of the water is not so much to "cut" the scotch, as it is to open up the flavor a bit. Just a wee few drops really.
post #63 of 95
Ok, I apologize for my pedestrian habit of drinking cold, pizza-flavored scotch. I like scotch to be on the cold side. I'm not pouring it over an iceberg, but I add a few cubes, let them melt a little to temper the flavor, and that's the way I dig it. From "Made", w/ Jon Favreau and Vince Vaughn: HORRACE \tMartel's and coke. One ice cube. In \ta snifter this time. \t\tBARTENDER \tSnifters are for warm drinks- \t\tHORRACE \tYeah, snifters are for cognac- \t\tBARTENDER \tWhen served warm- \t\tHORRACE \tWhat's the matter? You ain't got no \tsnifters in this motherfucker? \t\tBARTENDER \tWe have snifters \t\tHORRACE \tThen put my Martel's in a snifter.
post #64 of 95
I don't think I saw any mention on here for the daiquiri simple syrup lime juice rum mix, serve on the rocks in a old-fashioned glass. you can sugar the rim of the glass if you like It only suffers from association with the garbage mixed drinks. Which, come to mention it, so does a real margarita, which is a great drink when served in the legit manner.
post #65 of 95
Quote:
I don't think I saw any mention on here for the daiquiri simple syrup lime juice rum mix, serve on the rocks in a old-fashioned glass. you can sugar the rim of the glass if you like It only suffers from association with the garbage mixed drinks. Which, come to mention it, so does a real margarita, which is a great drink when served in the legit manner.
Agreed, on all counts. I also enjoy a good, crisp daiquiri, and subsequent variations, one of which is the Cuban Cocktail: 2 oz Light Rum (I prefer darker rum, like Babancourt) - 1/2 oz Lime Juice - 1/2 oz Lemon Juice - 1/2 Superfine Sugar Shake all the ingredients in a shaker with ice and strain into a cocktail glass (or just serve otr). Garnish with a lemon twist. Crisp, clean & tasty.
post #66 of 95
Quote:
I also enjoy a good, crisp daiquiri, and subsequent variations, one of which is the Cuban Cocktail: 2 oz Light Rum (I prefer darker rum, like Babancourt) - 1/2 oz Lime Juice - 1/2 oz Lemon Juice - 1/2 Superfine Sugar Shake all the ingredients in a shaker with ice and strain into a cocktail glass (or just serve otr). Garnish with a lemon twist. Crisp, clean & tasty.
This sounds like a mojito, which I recommend highly, minus the mint and soda water.
post #67 of 95
Quote:
This sounds like a mojito, which I recommend highly, minus the mint and soda water.
You are correct sir; yet another variation on a theme. Here's a recipe, albeit not my own (I prefer the fresh muddled mint version rather than the syrup; I also prefer that it be "muddled" by others, i.e., a qualified mixologist. A very tasty version may be sampled at Chez Henri's in Cambridge, MA. alongside some interesting French-Cuban crossover fare, if you're ever in the 'hood). I think I'm gonna go out and get me a bottle o' rum right now, yohoho. Mojito - 1 oz of Monin Mojito Mint Syrup - 1 1/2 oz Light rum - 1/2 oz lime juice - 5 oz of Club Soda - Garnish: mint spring or lime wheel Monin Mojito Mint Syrup combines the essence of the finest wild green mint with the purest of sugar cane for a consistent tasting Mojito base. If you can't find Monin Mojito Mint Syrup, muddle fresh mint leaves, lime and cover with sugar and top with ice. Add light rum and a splash of club soda. Stir well and garnish with lime wedge and mint spring
post #68 of 95
Jack and Coke. Macallan 18 on the rocks Plaid Martinis
post #69 of 95
Any beer as long as its beer. I also like tequila and vodka.
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post #70 of 95
Thanks to Archer I now regularly enjoy a Tom Collins with Hendricks. The key to these is fresh ingredients.

When the Derby rolls around it'll be Mint Julep time.
post #71 of 95
Tanqueray Rangpur and Tonic. It has that extra bit of bite, very refreshing.
post #72 of 95
Summer:
Mojito
Mai tai
Martini

Autumn and spring: Martini

Winter: Rusty nail
post #73 of 95
Quote:
Originally Posted by anorak View Post
Jack and Coke.
Macallan 18 on the rocks
Plaid Martinis

Weird combo.
post #74 of 95
Vodka martini (Wyborowa), dry, with a lemon twist.
post #75 of 95
I'm a huge fan of the classic recipes, as they're usually made up of only 3 ingredients,and are what most modern mixologists base their recipes.

a few of my favorites:
The Last Word
Corpse Reviver #2
Manhattan (the proper way,with rye and bitters)
Old Fashioned
Vesper
Negroni
Sazerac
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