Looks like the Ramos Fizz also contains lime juice, milk, simple syrup, and club soda. No almond (orgeat) syrup.

That's a VERY odd recipe for a Ramos. I've made 'em at about 10 places and it always goes like this: half & half, lemon juice, gin, orgeat or noyeaux, egg whites, orange flower water, sprinkle a little nutmeg on top. garnished w/an orange slice. The goal is to balance out the sweet, sour, & creamy, with a little bite from the gin on the finish. A lot of places are avoiding the egg whites due to the possibility of salmonella & using whipping cream, which has a similar (but not as good) fluffing effect.

I remember reading that the CDC said the probability of a given egg containing salmonella was about 1 in 25,000.

Even so, wouldn't the alcohol kill it? :)

In SF 25 years ago the Chronicle ordered Fizzes at about 20 big brunch spots and 1/2 had no alcohol what so ever. It was a big scandal in such a restaurant town. You're right, as long as the eggs are mostly kept cold after exiting the hen, the salmonella chance is virtually nil.

The one time I ordered a Ramos was years ago at the Ritz Carlton in New Orleans -- if there was any alcohol at all I couldn't detect it. Stuck to Sazeracs in N.O. ever since :)

mmm sazerac

Negronis are my summer drink. A few years ago, they were obscure and now it seems every cocktail bar and mediocre "mixologist" has some horrible version of it… which is hard to do when they only have 3 ingredients.

My autumn go-to drink has been the Boulevardier. Take the negroni and swap the gin for bourbon: 1.5oz bourbon, 1oz campari, 1oz sweet vermouth. Add an orange twist and youre done.

The Negroni has always been popular in SF. Usually when I get a bad one, the bartender's shorted the sweet vermouth. It has to be 1/3 -1/3 -1/3. The SV gives the drink a fullness & complexity. I don't think the quality of the gin is particularly important. The sweet vermouth is though - best with an aged one like Carpano Antica. BTW, I like your bourbon for gin swap. I'll try one tonight.

Revisiting this thread. I'm in Milan now. Everyone here seems to drink a Negroni Sbagliati - a "wrong negroni". It has prosecco in place of the gin. The prosecco adds a little sweetness (just a little) and makes for a softer drink. I like them but think I still prefer it the other way.

My flying ritual is a gin & tonic

Ingredients
2 parts Grey Goose vodka
4 parts organic tomato juice
½ part fresh lemon juice (to taste)
4 dashes of Worcestershire sauce
4 dashes of Tabasco (or hot pepper sauce)
Pinch of fleur de sel (or sea salt)
Pinch of black pepper
Some cubed ice
To garnish: Celery, ground black pepper and fresh aromatic herbs

How to mix
Add plenty of ice and all of your ingredients to a shaker or stirring glass
If you’re using a shaker, tilt it backwards and forwards a few times to mix the ingredients without making the drink frothy. If you’re stirring, you can do so vigorously
Pour the mix into a glass. Top up with fresh ice if it’s not quite full
Add your garnishes. Any fresh herbs and a celery stick work well
Tabasco tip: if you’re making Bloody Marys for a group of people, make a jug without spice and let people add their own Tabasco. Some like it hot, others not so much!

I was introduced to this on Delta One this year and I really like it, no idea what the name is.

Bombay Sapphire
Cranberry Juice
Splash of Ginger Ale.

1. ^ Awesome thread! Thanks for the great ideas :D

2. Umm, do y'all ever bring fixings for your favorite travel cocktails on-board? Or rely on certain Can Be Made With What's On Board go-tos?

3. Negroni Week coming up, 6-12 Jun. For charity. https://negroniweek.com/

4. Besides that Hemingwayian Death in the Stratosphere (or whatever), any other officially-recognized cocktails of a decidedly aeronautical theme?

I agree with the sweet vermouth, but I do swear by gin type also - Tan 10 being my choice. I had the best negroni I ever had in the Joel Robuchon bar at the NY Four Seasons several years ago, and nothing has ever topped that, nor have I been able to recreate :(

Last week I had some Vermouth with the addition of some Vermouth-soaked fish roe.
Now normally I really don't like people faffing about with perfectly good booze but this was sensational stuff.
I wish I could remember what it was called but it was towards the end of a bar crawl and I was full up to the cap badge.

Delta Sunrise Cocktail. I have had that one in Delta One too. Not bad ^

http://chilledmagazine.com/spirits-in-the-sky/

Hmm....might have to try this. The allspice is throwing me---that's a pretty strong flavor.

Last weekend Mrs Willie & I enjoyed a couple of scotch based cocktails. Both are simple two ingredient cocktails.

Rusty Nail - 2 parts scotch & 1 part Drambuie.

The Debonair - 2 parts scotch & 1 part ginger liquor

I suggest adjusting the ratios of you like a more scotch forward drink.

Love a good scotch cocktail and Drambuie is fantastic!

One of my favourite Scotch drinks is "The Highlander" by Eric Alperin from Varnish LA:
60mL (2oz) Scotch + 15mL (0.5oz) Cherry Heering. Build in a rocks glass over ice and garnish with a lemon twist.

It's one of my go-to lazy weeknight drinks when I don't feel like getting out all my bar equipment to shake and strain things!

we have Cherry Heering, will have to give this a go, thanks for suggestion.

Of course shaken, sometimes two times depending upon ingredients, there has yet to be a cocktail I've strained with a mesh. #lazybartender :D

Another very tasty scotch cocktail we enjoyed was

Last Night in Town

1.5 parts scotch
.75 dry vermouth
.75 amaro Nonino

One drink I made up during the Pandemic...

* 1 part Deep Eddy Orange Vodka
* 3-4 parts diet tonic water

It tastes like alcoholic Orangina.

Can someone recommend a ratio of gin to juice?

A London Mule would be one part Gin to 3 parts Ginger Ale (and a good slug of lime juice)

To add the Cranberry element I would keep to this Alcoholic/non-alcoholic ratio. My suggestion is

1 part Gin, 1 part Cranberry juice, 2 parts Ginger Ale (perhaps with a slice of lime)

To pull it away from being “Mule-ish” - 1 part Gin, 2 parts Cranberry, 1 part Ginger Ale

Actually, this appears to be a variation of a Cape Codder, not a London Mule, substituting gin for the vodka and adding a splash of ginger ale. The traditional raios are 1 1/2 oz. of vodka and 5 oz. cranberry apple juice. When trying to replicate the Delta Signature Sunrise cocktail, I'd start with 1 1/2 oz. of gin, 4 1/2 oz. of cranberry apple juice and 1/2 oz. of ginger ale and adjust the proportions until it tastes to my liking.

I have Noilly Prat and I've been wanting to get a bottle of Amaro Nonino, so I'll have to try this!

Haha, I only bought a small mesh strainer about two years after getting into mixology and a proper muddler just one week ago...had been using the back of a spoon to muddle! :D

I'm really a fan of the Campari + Vermouth cocktail family, including negroni, americano, and sbagliato.

I actually not a big fan of ginger ale, so I decided to try it with Sprite. I also can't remember if I poured 4.5 or 6oz of cranapple juice.

Meh. Not a fan.

Also, RIP Drizly. You were a savior during the pandemic, and I don't think I ever paid a single delivery fee using the service with all of promo codes you spat out.

seeing as it is Aperol week.

2 parts bourbon
1 part Aperol
1 part Cointreau
1 part Meyer Lemon Juice
Couple dashes of bitters

very much enjoyed last night

Saturday night was a lazy bartender night, Mrs Willie & I enjoyed The Highlander

Glad to hear! Again, not my recipe, but that of The Varnish in LA. I'm planning to visit them for a few drinks when I'm in LA in June.

I still haven't had time to go and buy a bottle of Amaro Nonino, but as soon as I do, I will be trying your suggestion of Last Night in Town!

This sounds very good! Meyer lemons are hard to find in Australia, so I'll most likely have to substitute regular lemon. What bitters did you use? I have quite a few on hand right now...Angostura, Peychaud's, orange, peach, and even Douglas fir.

Angostura & Peychaud's are the go-to, always have both on hand.
I was a member of a cocktail club at one point, so have lots of other bitters on hand.

I haven't tried a Douglas Fir bitter, but in regards to a forest influence product, I did just buy a German honey that is described as "Dark Forest" honey. Nice pine aspect to the honey, very different that the usual honey I buy. (Mrs Willie was not a fan)

I am slowly building my collection of bitters! There is a wonderful shop here in Melbourne (aptly named Only Bitters) that carries a fantastic range. Otherwise, I also pick up interesting ones on my annual trips to the US.

The Douglas fir bitter that I have is the Woodland Bitters from Portland Bitters Project. I bought it to make a spin on the Negroni together with St George Terroir Gin (one of my all-time favourite gins), Cynar, Zirbenz stone pine liqueur, and lemon peel. Woodsy flavoured food and drinks are definitely an acquired taste that is not for everyone! To me, that forest honey sounds excellent.

Last night Mrs Willie & I enjoyed Negroni Sbagliato

A classic negroni contains equal parts gin, sweet vermouth, and Campari. The sbagliato contains equal parts sweet vermouth, Campari and prosecco.

We tweak the recipe and use 1 part Sweet Vermouth, 1 part Campari, 2-3 parts prosecco as who wants leftover prosecco?

They were all the rage in Milan when I was there in about 2015. It was fun! "Sbagliato" means "false" iirc. It's a fake negroni. :)

Lazy man's coffee & cream "cocktail" last night

Some no name brand of Irish cream I had on hand I felt I should use up, mixed a ratio for 3 Irish Cream to 1 Tia Maria coffee liquor. Served in a tall glass with lots of ice.
A happy drink to sip while watching Top Chef with Mrs Willie last night.

This past Saturday evening, Mrs Willie & I enjoyed the tequila cocktail called a Siesta. I didn't have any grapefruit juice so simply added 1oz of St. Elder Pamplemousse (grapefruit) Liquor, I also wanted a smokey component so used reposada instead of blanco Tequila, I also used some honey instead of simple syrup. (I actually couldn't tell you the last time I used simple syrup, I either use honey or maple syrup)

Was a fantastic cocktail, highly suggest anyone who loves tequila cocktails to try this.

_____________________________________

Ingredients for Siesta Cocktail

• 1 1/2 ounces blanco tequila
  
• 1/2 ounce grapefruit juice, freshly squeezed
  
• 3/4 ounce lime juice, freshly squeezed
  
• 3/4 ounce simple syrup
  
• 1/4 ounce Campari
  
• Garnish: grapefruit peel
  

Steps

1. Add all ingredients to a cocktail shaker and shake with ice until well-chilled.
   
2. Fine-strain through a fine-mesh strainer into a chilled coupe glass.
   
3. Garnish with a grapefruit peel.
   

Pretty simple— enjoying the Old Fashioned mix served in F aboard UA. It’s made with Knob Creek whiskey and isn’t overly sweet. Nice way to start my trip!

We also enjoy coffee and cream cocktails as a nightcap.

Typically 1 part Five Farms Irish Cream and 1 part Crater Lake hazelnut espresso vodka over a full glass of ice. The vodka is sweetened and isn't full strength so it doesn't overpower the cream.

https://cimg9.ibsrv.net/gimg/www.fly...a50f01d417.jpg
St Germain Royale

Not bad.

The Manhattan is one of my favorite cocktails. Just made one with Sazerac Rye which I've come to really enjoy over the last few months.