The Cocktail Thread
Jun 13, 2007, 12:37 pm
#61
Original Poster
Join Date: Apr 2002
Location: An island in the Pacific
Posts: 2,651
Not at all. Gin gimlets are lovely. 
Some people put in too much of the sweetened lime juice, though, don't you think? You only need a little bit. What proportions do you use, or do you just eyeball it?
I like Brambles, also.
The "Original" Bramble Recipe.
Created by Dick Bradsell
1 ½ shots Plymouth Gin
¾ shot fresh lemon juice
½ shot sugar syrup
¾ Crème de Mûre (blackberry liqueur)
Build over crushed ice, in a whisky glass. Stir, then slowly pour in the crème de mûre ; garnish with a lemon slice and two raspberries.
I've seen variations that use sweetened lime juice in place of the lemon juice and sugar syrup, or just sub lime for lemon juice. Some people use a blackberry for garnish, and you could sub Crème de Cassis (black currant) for the Crème de Mûre.
Some people put in too much of the sweetened lime juice, though, don't you think? You only need a little bit. What proportions do you use, or do you just eyeball it?
I like Brambles, also.
The "Original" Bramble Recipe.
Created by Dick Bradsell
1 ½ shots Plymouth Gin
¾ shot fresh lemon juice
½ shot sugar syrup
¾ Crème de Mûre (blackberry liqueur)
Build over crushed ice, in a whisky glass. Stir, then slowly pour in the crème de mûre ; garnish with a lemon slice and two raspberries.
I've seen variations that use sweetened lime juice in place of the lemon juice and sugar syrup, or just sub lime for lemon juice. Some people use a blackberry for garnish, and you could sub Crème de Cassis (black currant) for the Crème de Mûre.
Jun 14, 2007, 10:53 am
#62
Join Date: Jun 2006
Location: IAH
Programs: United GS, SPG Plat
Posts: 72
I eyeball it... I couldn't say how much of each ingredient I put in offhand. Perhaps I should go watch myself make one now and get back to you!
Jun 14, 2007, 1:37 pm
#63
Join Date: Jan 2007
Posts: 369
Normally, apricot brandy doesn't really appeal to me, but it sounds good in this one:
Golden Apricot Sour
1 tsp. superfine sugar
1 oz. lemon juice, freshly squeezed
2 oz. apricot brandy
1 oz. apricot juice (fresh?)
Mix sugar and lemon juice until sugar dissolves.
Combine ingredients with ice cubes in a cocktail shaker.
Shake, strain into a sour or pony glass.
Garnish with a slice of apricot (run the used lemon piece over the apricot to keep its colour) and a maraschino cherry.
Golden Apricot Sour
1 tsp. superfine sugar
1 oz. lemon juice, freshly squeezed
2 oz. apricot brandy
1 oz. apricot juice (fresh?)
Mix sugar and lemon juice until sugar dissolves.
Combine ingredients with ice cubes in a cocktail shaker.
Shake, strain into a sour or pony glass.
Garnish with a slice of apricot (run the used lemon piece over the apricot to keep its colour) and a maraschino cherry.
Jun 15, 2007, 10:55 am
#66
Original Poster
Join Date: Apr 2002
Location: An island in the Pacific
Posts: 2,651
Hahahaha!!!! You're probably already an Ambassador with your name on a barrel or two, but just in case:
http://www.ambassador.makersmark.com/AmbInfo.aspx
http://www.ambassador.makersmark.com/AmbInfo.aspx
Jun 15, 2007, 11:08 am
#67
Join Date: Aug 2000
Location: Some where in the Mountains
Posts: 5,363
Brain Hemmorage
I saw a bartender make this one once for a friend of mine,
1 peach schnapps
1 tsp Bailey's® Irish cream
2 drops grenadine syrup
Pour the peach schnapps into a shot glass. Slowly add the Bailey's, top with the grenadine, and serve
1 peach schnapps
1 tsp Bailey's® Irish cream
2 drops grenadine syrup
Pour the peach schnapps into a shot glass. Slowly add the Bailey's, top with the grenadine, and serve
Jun 15, 2007, 11:12 am
#68
Original Poster
Join Date: Apr 2002
Location: An island in the Pacific
Posts: 2,651
Well, I'm kicking myself because apparently June 12th is International Cachaça Day and I missed it. (Cachaça is the Brazilian style of rum, used in Brazil's national drink, the Caipirinha.)
But it's probably better to have 'boozy' celebrations on a Friday, anyway, so ... Salud!
Caipirinha
INGREDIENTS:
1 lime, quartered
2 tsp fine sugar
2 oz Cachaça
PREPARATION:
Place the lime wedges and sugar into an old-fashioned glass.
Muddle well to create a paste.
Fill the glass with ice cubes.
Pour in the Cachaça.
Stir well.
You can sub vodka for the Cachaça and it becomes a Caipiroska or use rum and it's then a Caipirissima.
**********
This cocktail also sounds appealing.
Brazilian Rose
INGREDIENTS:
2 oz Cachaça
3 oz guava juice
splash of triple sec
PREPARATION:
Pour the ingredients into a cocktail shaker filled with ice.
Shake well.
Strain into a chilled cocktail glass.
Garnish with a rose petal, if desired.
(Guava juice is sometimes just a bunch of sugar and food colouring with a touch of guava, I'd try to find a quality guava juice or maybe guava nectar.)
But it's probably better to have 'boozy' celebrations on a Friday, anyway, so ... Salud!
Caipirinha
INGREDIENTS:
1 lime, quartered
2 tsp fine sugar
2 oz Cachaça
PREPARATION:
Place the lime wedges and sugar into an old-fashioned glass.
Muddle well to create a paste.
Fill the glass with ice cubes.
Pour in the Cachaça.
Stir well.
You can sub vodka for the Cachaça and it becomes a Caipiroska or use rum and it's then a Caipirissima.
**********
This cocktail also sounds appealing.
Brazilian Rose
INGREDIENTS:
2 oz Cachaça
3 oz guava juice
splash of triple sec
PREPARATION:
Pour the ingredients into a cocktail shaker filled with ice.
Shake well.
Strain into a chilled cocktail glass.
Garnish with a rose petal, if desired.
(Guava juice is sometimes just a bunch of sugar and food colouring with a touch of guava, I'd try to find a quality guava juice or maybe guava nectar.)
Jun 16, 2007, 5:18 pm
#69
Original Poster
Join Date: Apr 2002
Location: An island in the Pacific
Posts: 2,651
I've decided gin is under-represented in my drinks file, so I'm trying to add a few more gin-based cocktails.... this one is so simple and elegant.
White Lady (also called Delilah)
INGREDIENTS:
1 1/2 oz gin
3/4 oz Cointreau (or other orange liqueur)
3/4 oz lemon juice
(sometimes, a bit of egg white is also added)
PREPARATION:
Pour the ingredients into a shaker with ice cubes.
Shake well.
Strain into a chilled cocktail glass.
White Lady (also called Delilah)
INGREDIENTS:
1 1/2 oz gin
3/4 oz Cointreau (or other orange liqueur)
3/4 oz lemon juice
(sometimes, a bit of egg white is also added)
PREPARATION:
Pour the ingredients into a shaker with ice cubes.
Shake well.
Strain into a chilled cocktail glass.
Jun 17, 2007, 12:30 am
#70
Join Date: Jun 2006
Location: IAH
Programs: United GS, SPG Plat
Posts: 72
Well, I'm kicking myself because apparently June 12th is International Cachaça Day and I missed it. (Cachaça is the Brazilian style of rum, used in Brazil's national drink, the Caipirinha.)
But it's probably better to have 'boozy' celebrations on a Friday, anyway, so ... Salud!
Caipirinha
INGREDIENTS:
1 lime, quartered
2 tsp fine sugar
2 oz Cachaça
PREPARATION:
Place the lime wedges and sugar into an old-fashioned glass.
Muddle well to create a paste.
Fill the glass with ice cubes.
Pour in the Cachaça.
Stir well.
You can sub vodka for the Cachaça and it becomes a Caipiroska or use rum and it's then a Caipirissima.
**********
But it's probably better to have 'boozy' celebrations on a Friday, anyway, so ... Salud!
Caipirinha
INGREDIENTS:
1 lime, quartered
2 tsp fine sugar
2 oz Cachaça
PREPARATION:
Place the lime wedges and sugar into an old-fashioned glass.
Muddle well to create a paste.
Fill the glass with ice cubes.
Pour in the Cachaça.
Stir well.
You can sub vodka for the Cachaça and it becomes a Caipiroska or use rum and it's then a Caipirissima.
**********
Jun 19, 2007, 10:00 am
#71
Original Poster
Join Date: Apr 2002
Location: An island in the Pacific
Posts: 2,651
Here's one I recently made that was very tasty!
I had a bit of Absolut Kurant (black currant) vodka and some frozen raspberries I wanted to use up.
I threw a cup or so of the raspberries into a blender with 1/4 to 1/2 cup of sparkling water (Mandarin flavoured, in this case), 3-4 oz of the Absolut Kurant and a ounce or so of Grand Marnier. I blended it and then strained it (to remove the seeds) into two chilled cocktail glasses.
The black currant and raspberry flavours complement each other and the Grand Marnier gives a touch of orange and sweetness, so no sugar is required. The colour is an intense raspberry red, very pretty.
It's like a Razzy Kurant or something.....
I had a bit of Absolut Kurant (black currant) vodka and some frozen raspberries I wanted to use up.
I threw a cup or so of the raspberries into a blender with 1/4 to 1/2 cup of sparkling water (Mandarin flavoured, in this case), 3-4 oz of the Absolut Kurant and a ounce or so of Grand Marnier. I blended it and then strained it (to remove the seeds) into two chilled cocktail glasses.
The black currant and raspberry flavours complement each other and the Grand Marnier gives a touch of orange and sweetness, so no sugar is required. The colour is an intense raspberry red, very pretty.
It's like a Razzy Kurant or something.....
Jun 19, 2007, 3:06 pm
#72
Join Date: Aug 2006
Location: NYC
Programs: AA LT G (1MM);DL G, UA GM
Posts: 2,028
Ordinarily I prefer Campari with grapefruit juice and/or soda, but context counts:
Negroni
1 oz gin
1 oz Campari
1 oz sweet vermouth
splash of soda (optional)
Serve over ice in a lowball glass garnished with an orange slice and a twist of lemon. Preferably enjoyed in the lounge of a grand hotel in Nice, accompanied by hors d'oeuvres and the reminiscences of a venerable lady with an interesting past...
Negroni
1 oz gin
1 oz Campari
1 oz sweet vermouth
splash of soda (optional)
Serve over ice in a lowball glass garnished with an orange slice and a twist of lemon. Preferably enjoyed in the lounge of a grand hotel in Nice, accompanied by hors d'oeuvres and the reminiscences of a venerable lady with an interesting past...
Jun 21, 2007, 12:39 pm
#73
Join Date: Aug 2006
Location: San Francisco, CA
Posts: 612
I'm a simple man, but I just love fresh squeezed orange juice and amaretto. A bit sweet for most people, but it is my absolute favorite drink.
I fancy a margarita with Mexican food, but that is a distant second.
I fancy a margarita with Mexican food, but that is a distant second.
Jun 23, 2007, 12:05 pm
#74
Original Poster
Join Date: Apr 2002
Location: An island in the Pacific
Posts: 2,651
I was looking for an idea for a Friday evening cocktail yesterday and still have lots of the Absolut Kurant. I puréed some fresh watermelon ("seedless") and strained it. (It doesn't have to be strained, but I like it clearer in colour.) I poured about 2 oz of the Absolut Kurant and about 3 oz of the watermelon juice into a shaker along with a few drops of lemon juice and some ice, shook it and poured it into a big martini glass and added a small splash of sparkling water. Garnish with a small watermelon slice.
Not a bad drink........