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What's your favorite cocktail?

Discussion in 'Social Life, Food & Drink, Travel' started by hopkins_student, Nov 14, 2004.

  1. drizzt3117

    drizzt3117 Senior member

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    Location:
    Orange County, CA
    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?
     
  2. AJL

    AJL Senior member

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    Apr 1, 2004
    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.
     
  3. shoreman1782

    shoreman1782 Senior member

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    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.
     
  4. chorse123

    chorse123 Senior member

    Messages:
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    Nov 5, 2004
    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.
     
  5. AJL

    AJL Senior member

    Messages:
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    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.
     
  6. Ambulance Chaser

    Ambulance Chaser Senior member

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    This sounds like a mojito, which I recommend highly, minus the mint and soda water.
     
  7. AJL

    AJL Senior member

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    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
     
  8. anorak

    anorak Active Member

    Messages:
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    Joined:
    Sep 19, 2004
    Jack and Coke.
    Macallan 18 on the rocks
    Plaid Martinis
     
  9. writeletters03

    writeletters03 New Member

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    Apr 7, 2011
  10. caxt

    caxt Well-Known Member

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    Jan 11, 2011
    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.
     
  11. SenorMatador

    SenorMatador Senior member

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    Jun 1, 2008
    Tanqueray Rangpur and Tonic.

    It has that extra bit of bite, very refreshing.
     
  12. Waistcoat

    Waistcoat Well-Known Member

    Messages:
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    Aug 20, 2010
    Summer:
    Mojito
    Mai tai
    Martini

    Autumn and spring: Martini

    Winter: Rusty nail
     
  13. jobro

    jobro Senior member

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    Apr 7, 2008
    Location:
    Playing Polo with Ralph Lauren
    Jack and Coke.
    Macallan 18 on the rocks
    Plaid Martinis


    Weird combo.
     
  14. VelvetGreen

    VelvetGreen Senior member

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    Apr 10, 2011
    Vodka martini (Wyborowa), dry, with a lemon twist.
     
  15. caspian1776

    caspian1776 Member

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    Jun 5, 2011
    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
     
  16. GusW

    GusW Senior member Dubiously Honored

    Messages:
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    Sep 18, 2007
    Depends upon the time of year and where I am.

    Summer around the pool -Mojitos
    Hot, humid - Gin and tonic with a fresh lime
    Winter- Manhattan or Martini
     
  17. pebblegrain

    pebblegrain Senior member

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    USA
    no man should drink a cocktail with more than 2 ingredients
     
  18. akatsuki

    akatsuki Senior member

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    Location:
    Brooklyn, SF, Tokyo
    Sazarac before dinner, scotch after...
     
  19. GusW

    GusW Senior member Dubiously Honored

    Messages:
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    Sep 18, 2007
    no man should drink a cocktail with more than 2 ingredients

    why [​IMG]
     
  20. impolyt_one

    impolyt_one Senior member

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    Location:
    The Temple of Jawnz
    Been on an American whiskey/club soda/no lemon highball tear this year, I've tried almost every American whiskey sold in more than one place with water this point. Four Roses SB 100 proof, Buffalo Trace, or Blanton's with water, Evan Williams black label if you're on a budget.

    Mexican Coke has been blowing my mind since I've been out of the country for the past few years, and Rum and Cokes and Bourbon and Cokes have been exceptional, world-class cocktail bar status with this stuff. Mexican Coke as a mixer and then a wall full of scotch, American whiskey, liqueurs; put it somewhere in downtown LA - perfect Japanese cocktail bar. 900% backwards train of thought, but it starts from the details.
     

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