Hot!Favorite Cocktail

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mayor al
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RE: Favorite Cocktail 2013/08/20 10:23:00 (permalink)
I have simple tastes.... A tall Whiskey Sour is my drink of choice...preferably in a large soft-drink cup (Think Slurpee)
Knob Creek or Buffalo Trace Bourbon mixed one to two with frozen lemonade concentrate (lemonade mixed 1 to 1 with water prior to adding the Bourbon)  over ice.
I am describing a beverage for an evening at home...Obviously the traditional Sour served 'out' would be a bit more conservative. 
post edited by mayor al - 2013/08/20 10:32:52
Sundancer7
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RE: Favorite Cocktail 2013/08/20 12:48:48 (permalink)
My drink of choice is even more simpler than the Mayor's.  Canadian and ice.
 
Paul E. Smith
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RE: Favorite Cocktail 2013/08/20 13:16:34 (permalink)
The "Surely" Temple:
 
Fill one highball glass with ice (hollow centered cubes, you don't want to water this down).
Add 2 shots of Jack Daniels.
Add 1 shot of maraschino cherry juice
Fill remainder with 7-up.
 
Created this little beauty when I was allowed access to the liquor at a restaurant I waitressed at in high school. 
eruby
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RE: Favorite Cocktail 2013/08/21 10:08:07 (permalink)
ALL GOOD

The "Surely" Temple:

Fill one highball glass with ice (hollow centered cubes, you don't want to water this down).
Add 2 shots of Jack Daniels.
Add 1 shot of maraschino cherry juice
Fill remainder with 7-up.

Created this little beauty when I was allowed access to the liquor at a restaurant I waitressed at in high school. 
Is that 'surely' as in in confident, or 'surly' as in sour and glum?
 
Wasn't sure if it was a typo.

Phildelmar
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RE: Favorite Cocktail 2013/08/21 11:44:00 (permalink)
Now that I hear that my concoction is different enough from the Roosevelt to stand on it's own, I've decided to name it the Faith, after my favorite bartender
peterscoth
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RE: Favorite Cocktail 2014/01/27 10:55:34 (permalink)
Hi..
 
One of my favorite recipe is Whisky Sour Classic. Here is the recipe for it.

Ingredients [ oz | cl ]

2 oz Whisky
1 oz Lemon Juice
1 oz Simple Syrup
1 Egg White
Method: Prepare in shaker
Glass: Old-Fashioned
Recipe:
Put ingredients in a shaker along with 4-6 ice cubes.
Shake well.
Pour in a cocktail glass, or an old-fashioned glass over 2-3 ice cubes.
Garnish with orange slice and maraschino cherry.
For more recipes www.greatmixeddrinks.com
Davebassman
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RE: Favorite Cocktail 2014/01/27 11:42:15 (permalink)
My favorite is a Manhattan. I use bourbon instead of rye or Canadian. I find it difficult to get a good Manhattan at a restaurant/bar these days.
Phildelmar
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RE: Favorite Cocktail 2014/01/27 12:32:40 (permalink)
I tried and my local didn't have bitters
fishtaco
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RE: Favorite Cocktail 2014/01/27 16:03:06 (permalink)
Davebassman

My favorite is a Manhattan. I use bourbon instead of rye or Canadian. I find it difficult to get a good Manhattan at a restaurant/bar these days.

 
Dave, on reason is, that good bartenders are far and few between these days. Most are young kids who give a rat's butt. All the care about is flipping glasses and seeing how "cool" they can be behind the  bar. My suggestion is, go to either a nice hotel bar or a old  neighborhood bar, where the bartender has been behind that bar for about 20 years or more!

kaszeta
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RE: Favorite Cocktail 2014/01/27 16:08:00 (permalink)
Phildelmar
I tried and my local didn't have bitters

 
Probably because my friend Warren has the national reserve of them.  From an event a week ago:
 

Phildelmar
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RE: Favorite Cocktail 2014/01/27 16:19:51 (permalink)
Wow!
waltpiii
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RE: Favorite Cocktail 2014/01/27 16:45:04 (permalink)
My favorite is Jamison"s over ice.
 
but I also enjoy a good Margarita.
 
Walt
Davydd
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RE: Favorite Cocktail 2014/01/27 22:35:30 (permalink)
Old thread and I believe I responded a couple of times but realized I was speaking of drinking whiskey of bourbon or rye pretty much straight. But if it is a cocktail you want I guess I have partaken on occasion. That would be a Manhattan with bourbon, ice, the bitters and cherry and allowing an open bottle of vermouth in the room. OK, OK, it is usually when my sisters-in-law are guests and they like to have a Manhattan at 5 o'clock to celebrate their father's tradition. They mix half and half. My eldest sister-in-law always insists on making them. I do allow her to put a drop of vermouth in mine.
MellowRoast
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RE: Favorite Cocktail 2014/01/27 23:12:40 (permalink)
Fruit cocktail.
post edited by MellowRoast - 2014/02/03 14:16:17
brisketboy
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RE: Favorite Cocktail 2014/01/28 08:33:01 (permalink)
Pessimist: the tomato juice in that glass is half empty.
Optimist: the tomato juice in that glass is half full.
Me: Yay.. there's room for more vodka.
 

FriedClamFanatic
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RE: Favorite Cocktail 2014/01/28 12:52:57 (permalink)
Not sure if I posted this before...maybe in another thread.........but my new semi Frou-Frou drink (if you add an umbrella and Fruit) is what I call an "Island Insanity"
 
Equal parts of Dark spiced Rum, Coke, Pineapple juice..dash of bitters and a pinch of nutmeg
 
Or.for when we lived in the UK and introduced half the neighborhood to Cranberry Juice........A "Cape Cod Mimosa":
 
Equal parts, Cranberry juice and really Cheap Champagne
Triple Sec to desired level ( about 10%).or Cointreau if you are feeling flush.
 
Served with frozen Cranberries in the glass
cavandre
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RE: Favorite Cocktail 2014/01/29 06:30:36 (permalink)
FriedClamFanatic

Not sure if I posted this before...maybe in another thread.........but my new semi Frou-Frou drink (if you add an umbrella and Fruit) is what I call an "Island Insanity"

Equal parts of Dark spiced Rum, Coke, Pineapple juice..dash of bitters and a pinch of nutmeg

Or.for when we lived in the UK and introduced half the neighborhood to Cranberry Juice........A "Cape Cod Mimosa":

Equal parts, Cranberry juice and really Cheap Champagne
Triple Sec to desired level ( about 10%).or Cointreau if you are feeling flush.

Served with frozen Cranberries in the glass

If you're feeling really flush, replace the triple sec with Chamborg!

Sonny Funzio
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RE: Favorite Cocktail 2014/01/29 11:03:32 (permalink)
right now, the ...
 
POLAR VORTEX
Cream
and equal measures of ...
Frangelico
Rumple Minze 100 proof
Stawski Spirytus 192 or Balkan 176   (or Everclear if those are unavailable)

All *alcohol* ingredients are combined freezer-cold ... then served in a snifter BUT with the (refrigerator temp) cream carefully floated as a 1/3"inch layer on top (using a spoon to dribble it in, down the side of the snifter) ... the cream is the "layer of snow" on top.

OR the drink can be served with the alcohol ingredients freezer-cold then mixed with the cream and poured over crushed ice.
post edited by Sonny Funzio - 2014/01/29 13:43:48
Pancho
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RE: Favorite Cocktail 2014/01/29 14:57:06 (permalink)
Sonny Funzio

right now, the ...

POLAR VORTEX
Cream
and equal measures of ...
Frangelico
Rumple Minze 100 proof
Stawski Spirytus 192 or Balkan 176   (or Everclear if those are unavailable)

All *alcohol* ingredients are combined freezer-cold ... then served in a snifter BUT with the (refrigerator temp) cream carefully floated as a 1/3"inch layer on top (using a spoon to dribble it in, down the side of the snifter) ... the cream is the "layer of snow" on top.

OR the drink can be served with the alcohol ingredients freezer-cold then mixed with the cream and poured over crushed ice.
Wow...that sounds devastating. Definitely a dessert drink and/or anesthetic. Before dinner I think my head would fall into my plate of spaghetti.

johnlockedema
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RE: Favorite Cocktail 2014/01/29 16:44:53 (permalink)
Usually it's a Negroni up in the winter and a Bombay, tonic, and lime in the summer.
 
Lately it's been a good tequila, ginger beer, and lime and it's bridged the seasons.
mr. sausage
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RE: Favorite Cocktail 2014/01/29 17:05:40 (permalink)
Of course you realize, Davydd, that's not a manhattan you're drinking. First of all, start with a rye, Rittenhouse, works well. Bourbon is usually too sweet to add sweet vermouth to. You want the hard, spicy backbone of rye as the base. You mentioned bitters. Of course, they are a must. Forget your cherry. Most importantly, use a good quality vermouth and refrigerate the unused portion. Use it within a month.
The Cocchi Torino is excellent.
People that think they don't like vermouth are usually only familiar with cheap, extremely stale exam
mr. sausage
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RE: Favorite Cocktail 2014/01/29 17:08:37 (permalink)
Exuse me. Smart phone thumb flub.
Examples of vermouth.

The same way people consider chilled vodka with an olive a "martini". Please, drink what you like but don't call it something it isn't.

Phildelmar
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RE: Favorite Cocktail 2014/01/29 17:13:02 (permalink)
I agree with your point on rye
johnlockedema
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RE: Favorite Cocktail 2014/01/29 20:47:41 (permalink)
And Rittenhouse, though it can be hard to source, isn't too expensive.
Pancho
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RE: Favorite Cocktail 2014/01/29 21:04:22 (permalink)
I prefer Templeton, but probably because I have a free connection. It's almost too good to mix, though.
mr. sausage
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RE: Favorite Cocktail 2014/01/29 22:27:35 (permalink)
LDI out of Indiana makes a lot of rye. Many different outfits, posing as distilleries, sell the LDI juice. If you have a connection, Pancho, you probably already know this.
While I find the 95% rye mash bill compelling, I can't imagine paying full price for Templeton. They are selling a story as much as they are a whiskey. I'm sure they're nice folks. I just wonder if they have any interest in producing their own whiskey.

When procuring straight rye proves difficult, one can always resort to using a high rye bourbon like Bulleit or Old Grandad BiB. The 114 Grandad, paired with Carpano Antica, will produce a Manhattan that demands serious attention.

Davydd
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RE: Favorite Cocktail 2014/01/29 23:12:23 (permalink)
Pancho

I prefer Templeton, but probably because I have a free connection. It's almost too good to mix, though.

I agree, you would not be appreciating this fine rye diluting it.
Davydd
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RE: Favorite Cocktail 2014/01/29 23:17:00 (permalink)
mr. sausage

Of course you realize, Davydd, that's not a manhattan you're drinking. First of all, start with a rye, Rittenhouse, works well. Bourbon is usually too sweet to add sweet vermouth to. You want the hard, spicy backbone of rye as the base. You mentioned bitters. Of course, they are a must. Forget your cherry. Most importantly, use a good quality vermouth and refrigerate the unused portion. Use it within a month.
The Cocchi Torino is excellent.
People that think they don't like vermouth are usually only familiar with cheap, extremely stale exam

I was just drinking what my wife and her sisters volunteered to make at 5 PM when they got together. They used Windsor Canadian most times but I let them use my bourbon for MY drink. Normally I only drink bourbon straight or with a small ice cube, very small. Usually one of those little wedge shaped ones that come from a refrigerator ice maker.
Pancho
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RE: Favorite Cocktail 2014/01/30 07:18:49 (permalink)
mr. sausage

LDI out of Indiana makes a lot of rye. Many different outfits, posing as distilleries, sell the LDI juice. If you have a connection, Pancho, you probably already know this.
While I find the 95% rye mash bill compelling, I can't imagine paying full price for Templeton. They are selling a story as much as they are a whiskey. I'm sure they're nice folks. I just wonder if they have any interest in producing their own whiskey.

When procuring straight rye proves difficult, one can always resort to using a high rye bourbon like Bulleit or Old Grandad BiB. The 114 Grandad, paired with Carpano Antica, will produce a Manhattan that demands serious attention.
Right you are, sir. Made in Lawrenceburg...I met the Templeton boys at a "distillers convention" in Madison, WI. I was a concierge at the hotel where it was held and became good friends with Scott and Keith. They send me an occasional bottle and stay in touch. Lets just say I did them a small favor. That being said, there is no way I would pay close to $50 a bottle. If it can be had this is my favorite rye.
http://www.canadianwhisky...-years-40-alc-vol.html
 
Phildelmar
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RE: Favorite Cocktail 2014/01/30 11:09:28 (permalink)
Have had Alberta Springs and agree. Trouble is, it's tough to find
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