The Cocktail Thread
Jun 5, 2012, 7:21 pm
#91
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Jun 5, 2012, 8:22 pm
#92
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nutty caramel bonbon
1oz spiced rum
2oz irish cream
1/2 oz frangelico
shake and serve in a lowball
terry's chocolate orange
1oz grand marnier
1oz creme de cacao
4oz orange juice
shake and serve over ice in a collins glass
recipes thanks to everyday drinker modified first drink for my own taste
http://everydaydrinkers.com/
1oz spiced rum
2oz irish cream
1/2 oz frangelico
shake and serve in a lowball
terry's chocolate orange
1oz grand marnier
1oz creme de cacao
4oz orange juice
shake and serve over ice in a collins glass
recipes thanks to everyday drinker modified first drink for my own taste
http://everydaydrinkers.com/
Jun 5, 2012, 9:13 pm
#93
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Jun 7, 2012, 9:36 am
#94
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Call your drink what you may (and it sounds "drinkable"), but Gimlet it's not....(just as the current "Martini" crop has naught to do with Martinis, within which folks may battle over the choice of Vermouths or the substitution of vodka, but with an onion instead of an olive it becomes a Gibson, and even that early explorer who tried Sherry instead of Vermouth was off the reservation).
Jun 7, 2012, 9:39 am
#95
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That reminds me of White Rum + "Big Red". Add enough fresh lime and it's not bad, reminiscent of the once popular "Bacardi Cocktail", a companion to the Daiquiri, using Grenadine instead of simple syrup (and usually an aged rum)
Jun 7, 2012, 10:13 am
#96
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Except it's not a "Gimlet". The cocktail was developed in an era and locale in which fresh limes were unavailable. "Rose's" was a familiar brand name for a old antiscorbutic product, containing lime juice, sugar and Preservative(s), readily available to barmen in the UK and pink parts of the globe.
Call your drink what you may (and it sounds "drinkable"), but Gimlet it's not....(just as the current "Martini" crop has naught to do with Martinis, within which folks may battle over the choice of Vermouths or the substitution of vodka, but with an onion instead of an olive it becomes a Gibson, and even that early explorer who tried Sherry instead of Vermouth was off the reservation).
Call your drink what you may (and it sounds "drinkable"), but Gimlet it's not....(just as the current "Martini" crop has naught to do with Martinis, within which folks may battle over the choice of Vermouths or the substitution of vodka, but with an onion instead of an olive it becomes a Gibson, and even that early explorer who tried Sherry instead of Vermouth was off the reservation).
The real martini purists will insist that a mixture of gin and vermouth, shaken with ice, is not a martini but a Bradford: real martinis are stirred. I think that's taking it a bit too far.
But using an onion instead of an olive or lemon peel turns the martini into a Gibson.
Jun 7, 2012, 12:12 pm
#97
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Jun 8, 2012, 11:01 am
#98
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Dec 27, 2012, 1:51 pm
#100
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I got a bottle of Tequila (1800 Silver) for Christmas. I drank a couple of chilled shots on the rocks so far but still have most of the bottle in my freezer. Can anyone recommend a good cocktail using Tequila? I'm open to anything except a margarita as I don't like those.
Dec 27, 2012, 2:20 pm
#101
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I think you should be able to find something there
Dec 27, 2012, 7:15 pm
#102
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1800 is appropriate for mixing. Good not great.
Dec 27, 2012, 11:36 pm
#103
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My favourites are two classics.
1. Martini. Preferably in-and-out. Just wash the glass with vermouth, fill with cold gin and olives. Failing that, shaken with a few drops of vermouth is fine.
2. Sazerac. Absinthe, whiskey and bitters. When done right this thing is bliss.
1800 is a decent silver tequila, though I usually use Don Julio for this. But shake with some vermouth and you have yourself a Tequini.
Tequila also goes surprisingly well with just sprite, or in a few juice cocktails. Tequila Sunrise is the obvious one, but I find a good solution is 45mL of Tequila, 15mL of Blue Curacao and about 90mL of Pineapple juice shaken with ice and poured into a glass goes down a treat.
1. Martini. Preferably in-and-out. Just wash the glass with vermouth, fill with cold gin and olives. Failing that, shaken with a few drops of vermouth is fine.
2. Sazerac. Absinthe, whiskey and bitters. When done right this thing is bliss.
I got a bottle of Tequila (1800 Silver) for Christmas. I drank a couple of chilled shots on the rocks so far but still have most of the bottle in my freezer. Can anyone recommend a good cocktail using Tequila? I'm open to anything except a margarita as I don't like those.
Tequila also goes surprisingly well with just sprite, or in a few juice cocktails. Tequila Sunrise is the obvious one, but I find a good solution is 45mL of Tequila, 15mL of Blue Curacao and about 90mL of Pineapple juice shaken with ice and poured into a glass goes down a treat.
Dec 28, 2012, 12:54 pm
#104
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La Paloma
Dec 28, 2012, 12:57 pm
#105
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