What are you drinking right now?

[Piobaire]

The two drinks Bisco listed are considered "built drinks" so neither shaken nor stirred. I'm aware they are not always made as such but this is what they traditionally are. Yes, @Bhowie ?

 

[Ambulance Chaser]

My understanding is that shaking or stirring a drink with ice serves two purposes: (1) chilling the drink, and (2) introducing water. Without the latter, the drink is way too strong.

 

[Piobaire]

That's definitely why cocktails get shaken or stirred. Proper dilution for things like a martini are wanted.

 

[gnatty8]

Negroni:

1 part gin
1 part vermouth (sweet)
1 part Campari

Boulevardier:

1.5 parts bourbon
1 part vermouth (sweet)
1 part campari


So easy. So boozy.

Awesome man, thanks. I already have my negroni dialed in (I prefer 2 parts gin to 1/1 of vermouth and campari) but will try your Boulevardier this weekend..

 

[Bhowie]

Yes, drinks created in the glass with ice that are ready to be served after stirring are called “built drinks”. An old Fashion is a built drink.

I don’t think a 1:1:1 Negroni is a good recipe personally. I always find the vermouth to be distracting from the other ingredients, I do a 1:1:0.75. I like a 2:1:1 for a boulevardier. If you’re using nice bourbon I’m not sure why you wouldn’t want to show case that ingredient.

 

[Bhowie]

Gnatty, Im a huge old fashioned drinker. It’s my go to drink at home all the time. I think you and I have some similar taste in bourbon which is why I suggest this. I love a boozy over proof old fashion. I went through two bottles of wild turkey rare breed in a month drinking them. Knob Creek from a handle was my go to bourbon for this for a bit.

My recipe:
3 oz over proof bourbon
.0.50 oz simple syrup - you can use rich syrup, but **** all that work. I think You need the water with a high ABV bourbon anyways.
2 dash ango
2 dash regans orange.

throw all that **** in a glass and throw ice in there. It’ll get the job done.


if you wanna do a little bit of work you can prebatch gin martinis and throw them in the freezer. I’d do 3 parts Plymouth, 1 part dry vermouth, 1 part water. Keep it all una bottle in the freezer.

 

[Piobaire]

I'm with gnatty and 2 parts gin for the Negroni. I also tend to do the same for a Boulevardier. Two parts spirits to two parts modifiers seem to work better in this style of drink.

 

[Gibonius]

I don’t think a 1:1:1 Negroni is a good recipe personally. I always find the vermouth to be distracting from the other ingredients, I do a 1:1:0.75.

It depends a lot on the vermouth. Punt e Mes, with the bitterness in the vermouth, plays very nicely in a 1:1:1.

Otherwise I agree with you on dialing back the vermouth.

I like a 2:1:1 for a boulevardier. If you’re using nice bourbon I’m not sure why you wouldn’t want to show case that ingredient.

And if you're not trying to feature the bourbon, why drink a boulevardier?

 

[Bhowie]

My understanding is that shaking or stirring a drink with ice serves two purposes: (1) chilling the drink, and (2) introducing water. Without the latter, the drink is way too strong.

the third thing you’re doing is altering the texture, shaking, Or keeping it velvety smooth by stirring.

 

[Ambulance Chaser]

Oh yeah, if you asked me what goes into a Manhattan, I don't have a clue, I'm that dumb. Go.

Manhattan:

2 parts rye whiskey
1 part sweet vermouth
1-3 dashes Angostura bitters

Stir with ice and serve up or on the rocks with a brandied cherry.

Some people like bourbon or brandy in place of rye, but I think rye is the classic spirit for the Manhattan. I sometimes like to add 1/4 part of Ancho Reyes or Amaro Sfumato to give the drink an extra kick.

You can use this 2 parts brown spirit to 1 part sweetener as a template for many different variations. I like a drink that substitutes blended scotch for the rye and St. Germain for the sweet vermouth. @Bhowie has expressed disgust at that recipe, but don't knock it until you try it.

 

[gnatty8]

Gnatty, Im a huge old fashioned drinker. It’s my go to drink at home all the time. I think you and I have some similar taste in bourbon which is why I suggest this. I love a boozy over proof old fashion. I went through two bottles of wild turkey rare breed in a month drinking them. Knob Creek from a handle was my go to bourbon for this for a bit.

My recipe:
3 oz over proof bourbon
.0.50 oz simple syrup - you can use rich syrup, but **** all that work. I think You need the water with a high ABV bourbon anyways.
2 dash ango
2 dash regans orange.

throw all that **** in a glass and throw ice in there. It’ll get the job done.


if you wanna do a little bit of work you can prebatch gin martinis and throw them in the freezer. I’d do 3 parts Plymouth, 1 part dry vermouth, 1 part water. Keep it all una bottle in the freezer.

That old fashioned sounds delicious and is my go to cocktail at most bars. Will definitely be giving this one a shot! Thanks man!!

 

[Piobaire]

the third thing you’re doing is altering the texture, shaking, Or keeping it velvety smooth by stirring.

The looks on people's faces when I do a side by side for a shaken vs. stirred to show the textural differences is always satisfying. Most folks go into the tasting thinking any difference is imaginary and are then surprised they're so obvious.

 

[Bhowie]

I think your recipes are screwy, papi. I’ll preach 3:1 for those sorts of drinks all day. I def think 3 dashes is waaaaaay too much ango in a Manhattan. I’m not gonna touch the rest of that.

 

[gnatty8]

Manhattan:

2 parts rye whiskey
1 part sweet vermouth
1-3 dashes Angostura bitters

Stir with ice and serve up or on the rocks with a brandied cherry.

Some people like bourbon or brandy in place of rye, but I think rye is the classic spirit for the Manhattan. I sometimes like to add 1/4 part of Ancho Reyes or Amaro Sfumato to give the drink an extra kick.

You can use this 2 parts brown spirit to 1 part sweetener as a template for many different variations. I like a drink that substitutes blended scotch for the rye and St. Germain for the sweet vermouth. @Bhowie has expressed disgust at that recipe, but don't knock it until you try it.

Perfect. I have an Old Overholt rye that would be a prefect mixer for this. Thanks!

 

[Bhowie]

I love these good old fashion posting frenzies.

I do like a little rye in my Manhattan. With that said Bulliet bourbon is a high rye mash bourbon. I like that a lot for my manhattans. It’s a product I don’t thinkbis amazing by any stretch. I do think it is pretty ******* killer in a Manhattan