Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
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Interesting Jameson, never seen that.
@Seul I weep for your bourbon selection:(.
Rye Manhattan
2 oz rye (I used wild turkey 80 proof, would be better with 101)
1 oz italian vermouth (Carpano Antica)
2 dash bitters (Reagan's orange)
1 dash Maraschino (Luxardo)
Stir with ice and strainA classic. For me, it's a change of pace from drinking just straight whiskey, which is what I would do most of the time if left to my own devices. But, I felt the need to understand the Manhattan, so here we are. Although I have no basis for comparison, I'm pretty sure this is a good option for Italian vermouth. I could kill any man ever made with 2 strikes from this bottle.
Stirring results in a clear and more visually pleasing drink. Shaking makes it cloudy (again my wife and I disagree here, she shakes).
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I didn't post any, nothing to learn!
It retails at around USD65-75 on the sites based in the UK. Shame!
Wow. That’s a hell of a mark up.
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@Megatron1505 Thanks so much for the heads up.Really delicious/very easy to drink. On the back of the bottle they talk about a craft brewer using their barrels for their stout thus giving them the idea to do this. I’m pretty sure I have a bottle of the stout they’re talking about. Love the finish on this.
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About to hijack this thread. This happened:
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@Jett129 , i’m glad that you like it mate
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Vesper (modern)
Decided to experiment with Lillet, which is a fortified wine often used like vermouth. Things got out of hand. Drink #1…
1 oz Gin
1 oz Vodka
1 oz Lillet Blanc
Dash orange bitters
Lemon twist
Stir and garnishMade famous by James Bond, this is the Vesper with some updated ratios. It was ok, nothing special.
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French connection:
1 oz Cognac
1 oz Lillet Blanc
Dash orange bitters
Dash angostura
StirBoth parts are french, or rather they should be, this is the brandy I have on hand. Obviously dependent on the brandy you use, with so few things you really need to upgrade.
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49th Parallel
1.5 oz Brandy
1/2 oz rye
1/2 oz triple sec
1/2 oz lemon juice
3/4 oz Lillet Blanc
3 Dashes peychauds
ShakeThis was the winner of the bunch. I also made one with 1:1 brandy to rye, which worked for me as well. It has a big ingredient list but that shouldn't be too daunting, and as you can see I'm using pretty much the basement in terms of quality.
As a general note, brandy and rye go together quite well and will be a base for many of my own creations should I grow so bold (or drunk).
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Hey Hey
1 oz Brandy
1 oz triple sec
1 oz lemon juice
1 oz Lillet Blanc
ShakeA simpler version of the 49th parallel that's easier to remember. However, it kind of just turns into a brandy sour, due to the sweetness of the triple sec and Lillet, which is quite sweet on its own. I'd skip over this one and head straight to the 49th Parallel.
Not sure how much Lillet I'll feel the need to use in the future. It's quite sweet, as I mentioned earlier, so I guess it kind of bridges the gap between a sweet and a dry vermouth, being white but not dry. It's probably also adding to the hangover I'm currently experiencing, so there's that to consider.
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Quite welcome, I have more in me yet so stay tuned.
Tonight’s acquisition, a local distillery just up and running:
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Nice!
My cocktail mixer collection is pretty bleak right now but Your recipe inspired me, so I took some Bulleit Rye, Triple Sec and Bitters and made a pretty enjoyable sipper
Cheers gents
Sent from my iPhone using Tapatalk
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A bit tricky to find but an outstanding rye, from Utah of all places.
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Love that whiskey. Had the pleasure of meeting Dave Perkins,the owner,at Whiskey Fest a few years ago. Really interesting guy. Easy to find around here. You also know that the 2 whiskeys that make up Rendevous Rye are not from Utah,and that they’re sourced and blended in Utah.
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If I recall they’re Kentucky ryes they acquired while their own whiskies are still aging. I could be thinking of another distillery though. At any rate, it makes for a fantastic Sazerac. Sadly I’m all out of Peychaud’s.
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If I recall they’re Kentucky ryes they acquired while their own whiskies are still aging. I could be thinking of another distillery though. At any rate, it makes for a fantastic Sazerac. Sadly I’m all out of Peychaud’s.
This is correct, High West is sourced. Carefully sourced for sure, but nonetheless.
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More local hooch. The apple brandy is smoked before distilling. It makes for an interesting drink, far more mezcal-like than brandy. Not to experienced with mezcal or making drinks from it, so will need to experiment on something it works in. Gin is nice, imagine something halfway between Hendricks and tanqueray and then barreled. Floral notes are toned down a bit and spices (cinnamon, cayenne) are heightened. I tried the unaged version as well, but thought the barreled one was a more unique addition to the bar.
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The gift of booze, always a good decision.
The Sawyer
2 oz Gin
1/2 oz lime
1/2 oz simple
1/2 oz Angostura
1/4 oz Peychaud's
1/4 oz Regan's
ShakeThis is a good off tempo cocktail for when you want something different. Either that, or for making the "guest who's drank it all." As you can see it's extremely heavy on the bitters, but it works and isn't off-putting. I used the gin shown, and think a barreled version does best here. There is still the ginny floral/spice, but the mellow sweetness from the barreling softens the initial bitters punch. The finish belongs solely to the bitters. On the whole, a nice sipper; the staying power of the bitters keeps you company between swigs.
Apparently this one is named after the daughter of Wiley Dufresne, the "molecular gastronomy" pioneer.
