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A rather large straight up Manhattan with Basil Hayden’s. |
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Whisky from an off-beat brand with a splash of mineral water.
https://cimg9.ibsrv.net/gimg/www.fly...901a4612e7.jpg Not going to lie, kind of got drawn in by the shiny gold label. But no complaints with the end result! |
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My first boulevardier. A nice autumn aperitif. |
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Ending a nice overnight to ORD with the Knob Creek Old Fashioned aboard ORD-MCI. |
BA Flounge espresso martini. Not bad.
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Bourbon Bee: Four Roses bourbon, Aperol, Honey Syrup, Fresh Lemon Juice, Pineapple Juice, Bitters. |
Originally Posted by work2fly
(Post 37404090)
My first boulevardier. A nice autumn aperitif. |
Originally Posted by JBord
(Post 37411166)
This is interesting...made with port wine and "bitter liqueur". I like boulevardiers and am happy to see them showing up on cocktail menus more often lately. But when I make them at home, with the classic ingredients, I go light on the Campari and add a little extra bourbon. Otherwise its just too bitter. I'm guessing the port wine solves that problem here, and am curious what the bitter is. Was this a sweeter drink?
This was sweet and "warming". I'd buy it again for fall / winter. |
After a tasty Yemini dinner and with about a half hour to kill before heading to Japan Town to celebrate a friend's birthday, this place was right around the corner from the restaurant. This is one of the diviest bars in the City, where all walks of life (except maybe high society) are welcome, especially the trans community. And sometimes one wants a cheap strong drink. So we stopped for one before the Waymo ride. Out of there for $13.50 plus a nice tip, and well amused listening to the ongoings. There must have been 2+ full shots of vodka in my glass before the afterthought "splash" of soda.
https://cimg4.ibsrv.net/gimg/www.fly...ecbdc05bfb.jpg So trashy. Yay. But a half hour was plenty. |
Originally Posted by JBord
(Post 37411166)
This is interesting...made with port wine and "bitter liqueur". I like boulevardiers and am happy to see them showing up on cocktail menus more often lately. But when I make them at home, with the classic ingredients, I go light on the Campari and add a little extra bourbon. Otherwise it’s just too bitter. I'm guessing the port wine solves that problem here, and am curious what the bitter is. Was this a sweeter drink?
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Manhattan made w/ Peerless Rye to help soothe the ouchy muscles and back from yesterday’s Gladiator Polo (aka Arena) on a rather wet afternoon (you can’t see but I added extra Woodford Reserve Cherries to the particular Manhattan hence the slightly redder hue)
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A classic Martini made with Plymouth Gin which makes a wonderfully smooth Martini when paired with my go to Dry Vermouth - Noilly Prat)
https://cimg3.ibsrv.net/gimg/www.fly...057e7060f.jpeg |
Originally Posted by Miesque (Post # 253)
(Post 37449773)
A classic Martini made with Plymouth Gin which makes a wonderfully smooth Martini when paired with my go to Dry Vermouth - Noilly Prat)
https://cimg3.ibsrv.net/gimg/www.fly...057e7060f.jpeg |
Originally Posted by SPN Lifer
(Post 37450038)
How many stuffed olives are in that Martini?
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Originally Posted by Miesque
(Post 37449773)
A classic Martini made with Plymouth Gin which makes a wonderfully smooth Martini when paired with my go to Dry Vermouth - Noilly Prat)
Originally Posted by Miesque
(Post 37450188)
My usual three olives, similar to when I make a Manhattan, three cherries.
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BlackBerry Lavender cocktail with Hendricks gin, lemon juice and lavender blackberry syrup. |
Originally Posted by Miesque
(Post 37450188)
My usual three olives, similar to when I make a Manhattan, three cherries.
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Originally Posted by JBord
(Post 37464989)
The correct number. I get annoyed when restaurant bars only give me two. Not annoyed enough to ask for another, but I'll remember.
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Originally Posted by gfunkdave
(Post 37474283)
I was always taught that for olives or cherries, the correct number is either 1 or 3, and that 2 is both bad luck and bad taste. No idea why.
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Originally Posted by BamaVol
(Post 37474298)
taught by whom? I’m just curious.
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https://cimg6.ibsrv.net/gimg/www.fly...991e8cbcbe.jpg
https://cimg6.ibsrv.net/gimg/www.fly...60d34a97d.jpeg 75 proof. That one glass had me drunk as a skunk (I’m a lightweight). Not as good as my father in law used to mix, but not bad at all. |
Originally Posted by BamaVol
(Post 37478359)
https://cimg6.ibsrv.net/gimg/www.fly...991e8cbcbe.jpg
https://cimg6.ibsrv.net/gimg/www.fly...60d34a97d.jpeg 75 proof. That one glass had me drunk as a skunk (I’m a lightweight). Not as good as my father in law used to mix, but not bad at all. it might help if you put a nice big ice cube in there to dilute a little bit! |
Originally Posted by corky
(Post 37478426)
Is this a premixed old fashioned?
it might help if you put a nice big ice cube in there to dilute a little bit! What remains in the bottle is in the fridge and I will not be so liberal with my pour next time. And probably a little more ice than last time. I had planned to order an old fashioned last night but the restaurant was slammed with multiple Christmas parties. Interestingly, the kitchen was working efficiently but the bar was backed up. The server offered to bypass the jam by pouring beer and wine herself. So, Jai Alai instead. |
Originally Posted by BamaVol (Post # 264)
(Post 37479466)
I had planned to order an old fashioned last night but the restaurant was slammed with multiple Christmas parties. Interestingly, the kitchen was working efficiently but the bar was backed up. The server offered to bypass the jam by pouring beer and wine herself. So, Jai Alai instead. [Emphasis added.]
https://cigarcitybrewing.com/beer/jai-alai/ |
Originally Posted by BamaVol
(Post 37478359)
https://cimg6.ibsrv.net/gimg/www.fly...991e8cbcbe.jpg
https://cimg6.ibsrv.net/gimg/www.fly...60d34a97d.jpeg 75 proof. That one glass had me drunk as a skunk (I’m a lightweight). Not as good as my father in law used to mix, but not bad at all. |
The Starlite Room, San Francisco
https://cimg0.ibsrv.net/gimg/www.fly...6899b50ef2.jpg My former non-career https://cimg1.ibsrv.net/gimg/www.fly...962a738eed.jpg Tasty, nonetheless |
Originally Posted by birdiedouble
(Post 37480259)
That’s a dangerously sized bottle!
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Originally Posted by kirkwoodj
(Post 37482060)
I see those monsters at Costco. Will get one if not travelling for a while.
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Originally Posted by birdiedouble
(Post 37482105)
That bottle is probably too small for Costco, unless it’s a 24 pack.🤪 That bottle is a little over 12oz, but I’m thinking it packs a pretty good punch.
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Originally Posted by BamaVol (Post # 262)
(Post 37478359)
Originally Posted by corky (Post # 263)
(Post 37478426)
Is this a premixed old fashioned? . . .
Originally Posted by BamaVol (Post # 264)
(Post 37479466)
Yes, premixed. . . .
Originally Posted by birdiedouble (Post # 266)
(Post 37480259)
That’s a dangerously sized bottle!
Originally Posted by kirkwoodj (Post # 268)
(Post 37482060)
I see those monsters at Costco. Will get one if not travelling for a while.
Originally Posted by birdiedouble (Post # 269)
(Post 37482105)
That bottle is probably too small for Costco, unless it’s a 24 pack.🤪 That bottle is a little over 12oz, but I’m thinking it packs a pretty good punch.
Originally Posted by BamaVol (Post # 270)
(Post 37486899)
Good value too. $14.99 at Publix liquors and BOGO, so $7.50 for 375 ml.
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Costco now sells their own brand of pre-mixed Old Fashioned in a 1L bottle. Reviews indicate it's a decent pour--not terrible, but not great. If you can get it at $18/bottle, a 3oz. pour makes it $2 per serving, which makes it probably half the cost of my Kirkland Signature Bourbon and Proof Syrup OF syrup.
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I am a rare person that appreciates Bourbon, but doesn't remotely understand why Old Fashioneds are popular, pretty much the sweetest cocktail I drink is a Manhattan made with Rye
A Martini made with Plymouth Gin and Noilly Prat Dry Vermouth that was much needed after a ridiculous afternoon of visits to Whole Foods, Costco and The Wegmans https://cimg2.ibsrv.net/gimg/www.fly...a06a25072.jpeg |
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Woodford Reserve Manhattan |
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Sometimes one goes to lunch (ok, three) and sees a great wine promotion. Notwithstanding this, the server brings pisco sours.out "on the house" because it is New Year's Day.
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Prima Manhattan made with Basil Hayden’s. Prima Italian Steakhouse - The Villages, FL. |
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https://cimg0.ibsrv.net/gimg/www.fly...9d60b8f92.jpeg Patented BamaVol cure for the common cold: Emergen-C and a pina colada. |
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Fig Old Fashioned |
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