Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Pyro on February 09, 2007, 11:27:59 PM
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What's your favorite cocktail recipe?
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A 2 or 3 year old pinot noir or viognier, a corkscrew, and a wineglass. I am happy with that.
Second pick is Maker's Mark and coke on ice.
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I like to keep it simple.
2 to 3oz of Bacardi Select in a short glass full of ice.
Fill with Diet Coke and add lime to taste.
:D
Mark
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A Rusty Nail.
Depending on how I am feeling I mix 60% scotch with 40 % Drambuie or 50/50 over ice.
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http://en.wikipedia.org/wiki/Molotov_cocktail
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Originally posted by Xargos
http://en.wikipedia.org/wiki/Molotov_cocktail
Pyro, this should be added to the game immediately.
:D
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One bourbon, (Maker's Mark), one Scotch (MacAllan 18 YO), one beer (Boulevard Pale Ale).
Ok, ok.. the last one is an ale but.... the song, man, the song!
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Liquid Cocaine -
1/3 Bacardi 151
1/3 Goldschlagger
1/3 jagermesiter
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Originally posted by Pyro
What's your favorite cocktail recipe?
Molotov?
1 glass bottle; flammable fluid; motor oil, sugar, or soap "adhesive"; pyrophoric or chemical igniter based on reaction of sulfuric acid and potassium chlorate, which do not need initial fire to work (no Zippo); 1 rag. Throw.
(http://www.thesmilies.com/smilies/fighting0066.gif) (http://www.thesmilies.com)
doh! Was beaten to it.......
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Originally posted by Toad
One bourbon, (Maker's Mark), one Scotch (MacAllan 18 YO), one beer (Boulevard Pale Ale).
Ok, ok.. the last one is an ale but.... the song, man, the song!
"..and THIS man NEVER GOT A DINNER...nevergotadinner!"
:aok
Mac
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suggest:
http://www.droogle.ca/
and
http://www.webtender.com/
you can set "what you have" and they will both list any drink you can make
sor some frilly girly drinks that F you up try:
Gator Piss (http://www.webtender.com/db/drink/4810)
Dead Little Green Frog (http://www.webtender.com/db/drink/4821)
Flower of nippon (http://www.webtender.com/db/drink/2159)
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A couple 16 oz cans of Monster at midnight.
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I like wine a lot but I've recently stocked my liquor cabinet and have been on a mixology kick. I've been to different sites with recipes but I'm looking for more tangible suggestions. E.G. I've never had a Caipirinha but I'm going to go to the local Brazilian steakhouse to try one.
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Originally posted by cav58d
Liquid Cocaine -
1/3 Bacardi 151
1/3 Goldschlagger
1/3 jagermesiter
Not to be rude but that sounds awful.
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Originally posted by Pyro
I like wine a lot but I've recently stocked my liquor cabinet and have been on a mixology kick. I've been to different sites with recipes but I'm looking for more tangible suggestions. E.G. I've never had a Caipirinha but I'm going to go to the local Brazilian steakhouse to try one.
Those are great Pyro, just don't drink too many at once. They will knock you on your butt. They are a little sweet and hardly taste like a mixed drink. Made with Cashasa, which is made from sugarcane, and a relative to rum.
Mark
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750ml Canadian Club, served in teh bottle
or
Tallboy & Grandsalm (http://forums.hitechcreations.com/forums/showthread.php?s=&threadid=194497)
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Before setting about mixing a drink, one should ask: What is the purpose? This isn't as straightforward a question as you might think.
There are tons of silly super-sweet drinks whose sole purpose is to convince girls who haven't got a taste for alcohol yet to drink them to the point of vomiting.
Then there are the mixes that are basically excuses to do shots. Let me save some time here: Alcohol distilled and consumed in different ways has different effects, sure. But only at the "buzz" stage. And crap like Jaegermeister and Goldschlaeger have no magic properties anyway, outside of tasting sickly. The only mystical journey the agave worm is gonna give you is a slightly out-of-body experience as you run to the toilet.
So, if you're gonna do shots, use what the pros use: Vodka. Do you know of anybody who drinks distilled spirit but avoids vodka because of a bad experience? I didn't think so.
In short: shots = vodka. If you want to look like a pro sports photographer, you show up with an SLR; a self-contained "point and shoot" camera, no matter how expensive, just won't cut it. Same thing with shots: use vodka or pay the price.
Then there are the "Beer substitutes": basically all your super-sweet soft drinks mixed with alcohol. I enjoy a gin and tonic from time to time, and heck, the Rum-and-Coke has its place, but as a foundation for a "Session", nothing beats a good beer.
But, for me, the place where a good mixed drink shines is for the extended pre-dinner cocktail. Pre-dinner cocktails number the taste buds and render the diners more pleasant with each other. I'm personally a fan of the Martini-class of cocktails -- no, not those newage Martinis with sugared glasses and silly mixtures served at bars where they give you the (filled) glass and a half-full shaker like it was a funkin' milkshake.
A proper cocktail is essentially distilled liquor made civilized by elaborate ritual that has at best a secondary effect on the taste: you need just enough of a difference from the raw spirit to suggest the elaborate, meticuluous preparation. It's like putting a bow tie on the bottle.
Preparation methods are elaborate, highly personal, and to an outsider, appear to add nothing to the drink but pretension and snobbery.
So, here's my preferred Martini:
Ingredients:
Tanqueray Gin: People disagree on the base spirit, and there's no "right answer". I'll not turn down a quality vodka martini, but gin is flavored, and it's that slight flavor that I like. Others are partial to Bombay, Beefeater, or Hendricks gin, to name a few. Avoid Gordons, as you need something above 80 proof for mixological reasons.
Dry Vermouth
pickled, Jalapeno-stuffed olives (A good pimento is nice. A Jalapeno is better)
Cocktail shaker
Martini glass
The Mix:
the goal is to keep things as cold as possible. Why? It's because around 30-35% alcohol is where a drink can deliver the most flavor. Gin or Vodka, you're not drinking something with much inherent flavor, and chilling it reduces its taste. So you have something that initially numbs the tongue, then fills the mouth and nose with its delicately-toned aroma (hence why the olive or the onion or the lemon makes so much difference)
Chilling also reduces the vapors coming off the glass, and makes the surface tension beguiling.
Put the vermouth in the fridge, along with the olives. Put everything else in the freezer for at least 4 hours. If you bought Gordons, your gin froze over. You need at least 80 proof here, folks.
I keep around these plastic net-jobs the duty free shops are putting on their bottles when they sell to you. Put one on the bottle of gin to prevent your hands from freezing to the bottle when you remove it from the freezer. The same goes for the shaker.
Anyway, put ice in the shaker, and a generous quantity of Gin. Contrary to popular belief, you do need a little vermouth. As long as everything is as cold as possible, a 1:4 ratio of vermouth to gin won't ruin the drink (some times I'll even go to 1:2). If you're running everything at room temperature, Vermouth will ruin the drink (as the ice cubes melt excessively to chill the beverage).
Shake vigorously for about 5-10 seconds, pour and garnish with olives. You need to fill the martini glass to the top: a martini, when served, should have clean lines.
Enjoy.
For bourbon fans, a Manhattan is fun too. Here, you've got more flavor to play with, and a good (but not great) bourbon works well with a little sweetening. My approach:
Wild Turkey 101 (the 50.5% alcohol helps offset the fact that you sure as hell ain't gonna put the whiskey in the freezer)
Sweet Vermouth
Maraschino Cherries.
I've got these "Diplomat"-sized martini glasses here at the chalet:they're not the full martini glasses, but as close as you can get in this part of the world. To fill one of them, I take a shaker with ice, and throw in a half cup of bourbon and a quarter cup of Martini Rosso. Shake vigorously, pour and garnish with a cherry.
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Originally posted by cav58d
Liquid Cocaine -
1/3 Bacardi 151
1/3 Goldschlagger
1/3 jagermesiter
I guess you like headaches?
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Originally posted by Pyro
What's your favorite cocktail recipe?
martini and occasionally a tom collins. frau storch likes whiskey sours. caution though when you start mixing sugar into alcohol you are creating the recipe for the hangover.
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If you like summer time drinks, tryin this:
We call it a Melon Ball in these parts, but I'm sure it has different names depending on the region you live in. Its what we used to call a "Foo Foo" drink in my bartending days.
Tall 20 oz glass, shaved ice.
Equal parts:( 2 oz total, buy the good stuff!)
-Watermelon liqueur
-Vodka
4 oz. sour soda
4oz. lemon lime soda
A skosh of grenadine drizzle on top.
Server with a rock candy swizzel stick and a small slice of Honey Dew melon.
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three measures of Gordon's; one of vodka; half a measure of Kina Lillet. Shake it over ice, and add a thin slice of lemon peel
I'm surprized on one has mentioned that :)
I have some pointless ones that I'll try to post later.
-Sik
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2 glasses (preferrably snifters), 1 bottle Patron Anejo.
2 glasses because it's much more enjoyable with conversation.
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Originally posted by Mark Luper
I like to keep it simple.
2 to 3oz of Bacardi Select in a short glass full of ice.
Fill with Diet Coke and add lime to taste.
:D
Mark
Cuba Libre? I sometimes like it with grapefruit juice instead of lime. And I like your proportions, with 60-90ml of rum it's not just a soda ;)
All-time favourite, Jack London's "White Silence": 200ml of vodka plus 200ml of vodka. Shake but not stir :D
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salt+tequila+lime.
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Originally posted by Boroda
Cuba Libre? I sometimes like it with grapefruit juice instead of lime. And I like your proportions, with 60-90ml of rum it's not just a soda ;)
All-time favourite, Jack London's "White Silence": 200ml of vodka plus 200ml of vodka. Shake but not stir :D
Exactly right. Your standard Rum and Coke isn't supposed to come with a lime. But 99% of the time if you ask for a rum and coke, you'll get a lime as well.
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a really simple drink that i like is bacardi "O" with sprit and an orange slice added if available.
i have an orange tree behind my studio, so they often are.
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Gentleman Jack in the Family size 1.75 liter
mix with glass,,,,,,,,,,,,, mmmmmmmmm
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Originally posted by doobs
Gentleman Jack in the Family size 1.75 liter
mix with glass,,,,,,,,,,,,, mmmmmmmmm
do you crush the glass or make it into cubes?
:confused:
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Originally posted by JB88
do you crush the glass or make it into cubes?
:confused:
give him a break, his location is a titty bar in jersey for cod's sake.
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Originally posted by JB88
do you crush the glass or make it into cubes?
:confused:
heh. Golfclap.
-Sik
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Originally posted by storch
give him a break, his location is a titty bar in jersey for cod's sake.
:lol
I have a brandy based drink, sometimes 2, sometimes none, for my evening relaxation. I will mix it w/cola, or milk and kahlua depending on mood.
For drinkin w/ the boys- its usually whiskey, usually shots, usually Knob Creek, or the fancy Jack Daniels, and usually chased with a Sierra Nevada, or a Fat Tire, Red Tail, Full Sail, Sam Adams, or most any other upper shelf domestic commonly available on the west coast.
Camping Tradition calls for the "Club" which is the 750ML of Jack#7, which I mix w/ Ice & Pepsi in my "1 hour sipper". A well insulated 32ounce jug with closing "sippy cup" top. I tend to get a lil drunk when camping & the sippy cup has proven it's worth on more than 1 trip.:aok
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I like Bombay Sapphire and Tonic - or any good Gin with tonic
I like Tortuga rum and Coca~Cola (not Pepsi)
I like spicy Bloody Marys as well.
JagerBombs spice the night up quick too.
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Originally posted by nirvana
A couple 16 oz cans of Monster at midnight.
Make mine an Orange Monster "Khaos"
And Ill take the 24 oz can
Some good watermelon right there
(http://www.dcsnacks.com/images/large/products/monster-khaos_LRG.jpg)
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Originally posted by JB88
do you crush the glass or make it into cubes?
:confused:
C'mon man. in this state the weak are killed and eaten
Crushed of course. Large shards please
No self respecting Jerseyan would be caught dead drinking cubed glass;)
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Originally posted by Toad
One bourbon, (Maker's Mark), one Scotch (MacAllan 18 YO), one beer (St Pauli Girl).
Ok, ok.. I changed the last one but.... the song, man, the song!:D
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Simple. Jack and coke.
In a bind you can throw the coke (Note: Use canned coke. It hits harder.) at those attempting to interfere with your quality drinking time.
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(http://www.thebeerguys.com/584.jpg)
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Looking for new interesting things to imbibe, I went and picked up a bottle of Cachaca this weekend. Surprisingly I had to go to 2 different liquor stores to find a bottle. Anyway, I made myself a Caipirinha. Very interesting drink. While it was not love at first taste, it was definitely interest at first taste and I was surprised at how quickly the drink grew on me with every subsequent taste. I'm still working on the recipe to suit my taste but I think this will make it into my regular rotation. Definitely worth giving a shot if you're tired of the same old same old.
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IMHO, the absolute classic, go anywhere do anything booze drink is the vodka tonic. Preferably one pony to four tonics, wedge of lime, ice, and maybe a hint of salt on the rim. :aok
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Black Velvet (http://en.wikipedia.org/wiki/Black_Velvet_(cocktail)) FTW.
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Originally posted by Pyro
Not to be rude but that sounds awful.
yea, I was looking for a puke smilicon. Sounds like a recipe for peppermint nyquil.
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Originally posted by Pyro
I like wine a lot ...
Next time you head down to Hill Country check out: Lost Creek Vinyards (http://www.lostcreekvineyard.com/web-data/Newlostcreek/lostcreekmain.html) They have one of the few Texas Merlots that I enjoy.
Do you have any local suggestions from over there? The Collin County wines that I've tried are all over-priced and hit-or-miss.
-Sik
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Americano:
Campari
Soda
Sweet Vermouth
Orange Slice
(http://www.willamuza.pl/graf/gal_drink/americano.jpg)
"Intern ... Campari!"
"On the rocks?"
:aok
Seu Jorge
(http://img217.imageshack.us/img217/6457/e009dh012mp.jpg)
http://www.youtube.com/watch?v=w6l8zrsf4LY&mode=related&search=
http://www.youtube.com/watch?v=Pnkf-9sqEuc
http://www.youtube.com/watch?v=UvhGvxuOREw&mode=related&search=
Life Aquatic... did for Campari what Shop Girl apprently did for the Majito
Majito:
Rum (or Vodka works, and tastes better IMHO- try with some Limoncello)
Mint, Crushed
Sugar ( keep it small IMHO, why I recommend Limoncello to sweeten it up)
Lime
Club Soda
(http://www.miamist.com/attachments/miami_rachael/Mojito.jpg)
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My tastes are generally simple, though I will have any number of special cocktails from time to time.
I really am a beer drinker -- I like the range of heavy beers and ales, etc. but generally fill up on the beer before I get a good buzz on. If the buzz is a goal for the evening (no driving ahead) my standard base drink is a Kettle One or Sky Vodka on the rocks with plain carbonated water with a wedge of lemon or lime. Clean, simple, and with the proper hydration before bed, low impact the next morning. With certain buddies, any number of tasty but hangover inducing shots may be in order.
In the summer I like a refreshing shot of Jim Beam in a tall water glass filled with with ice cubes and tap water (perhaps even carbonated water if I'm feeling frisky) as a beer alternative. Light, refreshing with a touch of whiskey flavor. Use a generous pour if I want the added kick.
Gin and Scotch are only now, after 20 years, becoming palatable again. Peppermint Schanpps is not quite there yet.
For those truly looking for adventure, try Malort on the rocks http://www.cocktaildb.com/ingr_detail?id=577 Perhaps the worst tasting liquor ever fermented. The after taste is literally that of vomit, post dry heave specifically -- I kid you not. You know, some people will drink something awful and say, "that makes me want to vomit" or, "that tastes like vomit." Well, this ACTUALLY does -- it's not just a figure of speech. But some have acquired this taste. It's good to have behind the bar as a "shocker" :) Try a shot of this...
Charon
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Originally posted by DREDIOCK
Make mine an Orange Monster "Khaos"
And Ill take the 24 oz can
Some good watermelon right there
Never had the orange but they put a warning to only drink 3 cans a day on the 16 oz cans so next time I get some spending money, I'm buying 4 cans so there!
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While it's not very exotic, a well made Old Fashioned prepared with Knob Creek Bourbon is hard to beat.
Pyro - Playboy used to publish a great Mixology book. Don't know if it's still in print.
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The Caribbean version of a Caipirinha is the Ti:
shot of good Martinique Aged Rum
couple teaspoons of Steen's Cane Syrup
juice of 2 limes
ice
add : a view of Governer's Beach in St. Barts :D
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Originally posted by Dinger
Before setting about mixing a drink, one should ask: What is the purpose? This isn't as straightforward a question as you might think.
There are tons of silly super-sweet drinks whose sole purpose is to convince girls who haven't got a taste for alcohol yet to drink them to the point of vomiting.
Then there are the mixes that are basically excuses to do shots. Let me save some time here: Alcohol distilled and consumed in different ways has different effects, sure. But only at the "buzz" stage. And crap like Jaegermeister and Goldschlaeger have no magic properties anyway, outside of tasting sickly. The only mystical journey the agave worm is gonna give you is a slightly out-of-body experience as you run to the toilet.
So, if you're gonna do shots, use what the pros use: Vodka. Do you know of anybody who drinks distilled spirit but avoids vodka because of a bad experience? I didn't think so.
In short: shots = vodka. If you want to look like a pro sports photographer, you show up with an SLR; a self-contained "point and shoot" camera, no matter how expensive, just won't cut it. Same thing with shots: use vodka or pay the price.
Then there are the "Beer substitutes": basically all your super-sweet soft drinks mixed with alcohol. I enjoy a gin and tonic from time to time, and heck, the Rum-and-Coke has its place, but as a foundation for a "Session", nothing beats a good beer.
But, for me, the place where a good mixed drink shines is for the extended pre-dinner cocktail. Pre-dinner cocktails number the taste buds and render the diners more pleasant with each other. I'm personally a fan of the Martini-class of cocktails -- no, not those newage Martinis with sugared glasses and silly mixtures served at bars where they give you the (filled) glass and a half-full shaker like it was a funkin' milkshake.
A proper cocktail is essentially distilled liquor made civilized by elaborate ritual that has at best a secondary effect on the taste: you need just enough of a difference from the raw spirit to suggest the elaborate, meticuluous preparation. It's like putting a bow tie on the bottle.
Preparation methods are elaborate, highly personal, and to an outsider, appear to add nothing to the drink but pretension and snobbery.
So, here's my preferred Martini:
Ingredients:
Tanqueray Gin: People disagree on the base spirit, and there's no "right answer". I'll not turn down a quality vodka martini, but gin is flavored, and it's that slight flavor that I like. Others are partial to Bombay, Beefeater, or Hendricks gin, to name a few. Avoid Gordons, as you need something above 80 proof for mixological reasons.
Dry Vermouth
pickled, Jalapeno-stuffed olives (A good pimento is nice. A Jalapeno is better)
Cocktail shaker
Martini glass
The Mix:
the goal is to keep things as cold as possible. Why? It's because around 30-35% alcohol is where a drink can deliver the most flavor. Gin or Vodka, you're not drinking something with much inherent flavor, and chilling it reduces its taste. So you have something that initially numbs the tongue, then fills the mouth and nose with its delicately-toned aroma (hence why the olive or the onion or the lemon makes so much difference)
Chilling also reduces the vapors coming off the glass, and makes the surface tension beguiling.
Put the vermouth in the fridge, along with the olives. Put everything else in the freezer for at least 4 hours. If you bought Gordons, your gin froze over. You need at least 80 proof here, folks.
I keep around these plastic net-jobs the duty free shops are putting on their bottles when they sell to you. Put one on the bottle of gin to prevent your hands from freezing to the bottle when you remove it from the freezer. The same goes for the shaker.
Anyway, put ice in the shaker, and a generous quantity of Gin. Contrary to popular belief, you do need a little vermouth. As long as everything is as cold as possible, a 1:4 ratio of vermouth to gin won't ruin the drink (some times I'll even go to 1:2). If you're running everything at room temperature, Vermouth will ruin the drink (as the ice cubes melt excessively to chill the beverage).
Shake vigorously for about 5-10 seconds, pour and garnish with olives. You need to fill the martini glass to the top: a martini, when served, should have clean lines.
Enjoy.
For bourbon fans, a Manhattan is fun too. Here, you've got more flavor to play with, and a good (but not great) bourbon works well with a little sweetening. My approach:
Wild Turkey 101 (the 50.5% alcohol helps offset the fact that you sure as hell ain't gonna put the whiskey in the freezer)
Sweet Vermouth
Maraschino Cherries.
I've got these "Diplomat"-sized martini glasses here at the chalet:they're not the full martini glasses, but as close as you can get in this part of the world. To fill one of them, I take a shaker with ice, and throw in a half cup of bourbon and a quarter cup of Martini Rosso. Shake vigorously, pour and garnish with a cherry.
Did you just write this for this thread? That’s really good writing; very entertaining.
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Originally posted by Max
The Caribbean version of a Caipirinha is the Ti:
shot of good Martinique Aged Rum
couple teaspoons of Steen's Cane Syrup
juice of 2 limes
ice
add : a view of Governer's Beach in St. Barts :D
I was going to mention that very same drink. an alternative is to make a simple syrup. the brasilians just dump lots of sugar into the glass and by the end of the drink it tends to be repugnantly sweet.
an alternative and far better imho is the caipiroska which is made with vodka.
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Well, I have throw mine into the hat. My favorite mixed drink is Dewars white label Scotch and Fresh Club soda with ice. 1/3, 1/3, 1/3. Why you may ask? When I made a small fortune in the stock market, I celebrated with this scotch and soda, 12 months later when I had lost my small fortune and then some in the stock market, I drownde my sorrows with the same. I guess that says something about that. I havnt had it since, come to think of it. I guess its a tonic for 'emotional overload'.
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Plain ol' Margarita.. frozen with salt :aok