The Cocktail Thread
Dec 28, 2012, 1:50 pm
#106
Join Date: Jun 2007
Location: Aurora, CO
Programs: Statusless and proud
Posts: 7,582
New one at work:
Seaside Martini
Muddle two basil leaves and rind from one orange wedge in 3/4 oz of simple syrup. Add juice from half of a lemon, a pinch of allspice, and 1.5 ounces of decent vodka. Shake, serve up in in a martini shell and top with a bit of soda water.
Yum.
Chris
Seaside Martini
Muddle two basil leaves and rind from one orange wedge in 3/4 oz of simple syrup. Add juice from half of a lemon, a pinch of allspice, and 1.5 ounces of decent vodka. Shake, serve up in in a martini shell and top with a bit of soda water.
Yum.
Chris
Dec 28, 2012, 5:48 pm
#107
Join Date: Apr 2005
Location: Central Texas
Programs: Many, slipping beneath the horizon
Posts: 9,859
"Sunset Gun"
1.5 ounces "White" Tequila
.75 ounce Blood Orange Syrup
Juice of 1 key lime
1 ounce Orange Juice
Stir, serve "Up", the color of a dramatic sunset, the moment of the firing of the traditional "Sunset Gun".
1.5 ounces "White" Tequila
.75 ounce Blood Orange Syrup
Juice of 1 key lime
1 ounce Orange Juice
Stir, serve "Up", the color of a dramatic sunset, the moment of the firing of the traditional "Sunset Gun".
Dec 28, 2012, 6:44 pm
#108
Join Date: Apr 2009
Location: Snooky
Posts: 2,508
New one at work:
Seaside Martini
Muddle two basil leaves and rind from one orange wedge in 3/4 oz of simple syrup. Add juice from half of a lemon, a pinch of allspice, and 1.5 ounces of decent vodka. Shake, serve up in in a martini shell and top with a bit of soda water.
Yum.
Chris
Seaside Martini
Muddle two basil leaves and rind from one orange wedge in 3/4 oz of simple syrup. Add juice from half of a lemon, a pinch of allspice, and 1.5 ounces of decent vodka. Shake, serve up in in a martini shell and top with a bit of soda water.
Yum.
Chris
Dec 29, 2012, 11:37 am
#109
Join Date: Jul 2009
Posts: 983
A regular favorite, and a variant on a typical Rob Roy:
Johnny Black
Sweet and dry vermouth, mixed perfect
Dash of bitters
Splash of Cointreau
Garnished with a lemon peel, served on the rocks. I've also used Lillet in place or with the Cointreau and its consistently a tasty and versatile drink.
Johnny Black
Sweet and dry vermouth, mixed perfect
Dash of bitters
Splash of Cointreau
Garnished with a lemon peel, served on the rocks. I've also used Lillet in place or with the Cointreau and its consistently a tasty and versatile drink.
Dec 29, 2012, 11:47 am
#110
Join Date: Jun 2007
Location: Aurora, CO
Programs: Statusless and proud
Posts: 7,582
Oct 25, 2013, 5:43 pm
#111
In Memoriam, FlyerTalk Evangelist
Join Date: Jul 2002
Location: Durham, NC (RDU/GSO/CLT)
Programs: AA EXP/MM, DL GM, UA Platinum, HH DIA, Hyatt Explorist, IHG Platinum, Marriott Titanium, Hertz PC
Posts: 33,857
I was at one of my favorite bars last night and noticed they had Bitter Lemon in the fridge. I asked what they could make with it and they made me a Negroni with Tanqueray, Vermouth, Campari and the Bitter Lemon on top. Absolutely excellent ^
Nov 4, 2013, 8:26 am
#113
Join Date: Jul 2012
Location: RDU
Posts: 23
No one has mentioned the Aviation and, considering this is Flyertalk, it should be added:
http://en.wikipedia.org/wiki/Aviation_(cocktail)
Hard to find a bar that can make one though because Creme de Violette is not commonly stocked. Delicious.
I love the Stinger - Christmas in a glass.
Manhattans are also a favorite.
http://en.wikipedia.org/wiki/Aviation_(cocktail)
Hard to find a bar that can make one though because Creme de Violette is not commonly stocked. Delicious.
I love the Stinger - Christmas in a glass.
Manhattans are also a favorite.
Last edited by andyonthego; Nov 4, 2013 at 8:34 am
Nov 4, 2013, 9:16 am
#114
Join Date: Aug 2008
Location: Second star to the right and straight on 'till morning
Programs: SkyMiles
Posts: 175
No one has mentioned the Aviation and, considering this is Flyertalk, it should be added:
http://en.wikipedia.org/wiki/Aviation_(cocktail)
Hard to find a bar that can make one though because Creme de Violette is not commonly stocked. Delicious.
I love the Stinger - Christmas in a glass.
Manhattans are also a favorite.
http://en.wikipedia.org/wiki/Aviation_(cocktail)
Hard to find a bar that can make one though because Creme de Violette is not commonly stocked. Delicious.
I love the Stinger - Christmas in a glass.
Manhattans are also a favorite.
Nov 4, 2013, 9:39 am
#115
Join Date: Jul 2012
Location: RDU
Posts: 23
CMK10 - I see we are local to one another. Which bar are you talking about?
Nov 4, 2013, 10:39 am
#116
In Memoriam, FlyerTalk Evangelist
Join Date: Jul 2002
Location: Durham, NC (RDU/GSO/CLT)
Programs: AA EXP/MM, DL GM, UA Platinum, HH DIA, Hyatt Explorist, IHG Platinum, Marriott Titanium, Hertz PC
Posts: 33,857
What's your favorite around here?
Nov 4, 2013, 10:53 am
#117
Join Date: Feb 2008
Location: In the air
Programs: Hyatt Globalist, Bonvoy LT Plat, Hilton Gold, GHA Tit, BA Gold, Turkish Elite
Posts: 8,720
Too much lemon juice and it's terribly sharp. Too much creme de violette (or a substitute) and it tastes sickly.
For something in a vaguely similar vein, but which is a bit more idiot proof, check out the Corpse Reviver number 2:
3/4 ounce gin
3/4 ounce lemon juice
3/4 ounce Cointreau (triple sec)
3/4 ounce Lillet
1 dash absinthe
Shake ingredients together in a mixer with ice. Strain into chilled glass.
Nov 7, 2013, 12:03 pm
#118
Join Date: May 2011
Location: Portland, OR
Posts: 333
Aviations are fantastic, but one of the easier drinks to get wrong in the hands of a novice bartender.
Too much lemon juice and it's terribly sharp. Too much creme de violette (or a substitute) and it tastes sickly.
For something in a vaguely similar vein, but which is a bit more idiot proof, check out the Corpse Reviver number 2:
3/4 ounce gin
3/4 ounce lemon juice
3/4 ounce Cointreau (triple sec)
3/4 ounce Lillet
1 dash absinthe
Shake ingredients together in a mixer with ice. Strain into chilled glass.
Too much lemon juice and it's terribly sharp. Too much creme de violette (or a substitute) and it tastes sickly.
For something in a vaguely similar vein, but which is a bit more idiot proof, check out the Corpse Reviver number 2:
3/4 ounce gin
3/4 ounce lemon juice
3/4 ounce Cointreau (triple sec)
3/4 ounce Lillet
1 dash absinthe
Shake ingredients together in a mixer with ice. Strain into chilled glass.
One of my favorite drinks right now is the Hotel Georgia, I had it while I was dining at Hawksworth in Vancouver.
1 Fresh Egg White
1 3/4 ounce Plymouth Gin
1/2 ounce orgeat
3/4 ounce lemon juice
6 drops of orange blossom water
whole nutmeg
Combine egg whites, gin, orgeat, lemon juice and blossom water in a shaker and shake for 15 seconds. Add ice and shake for another 20 seconds. Strain into a chilled glass and top with grated nutmeg.
Nov 7, 2013, 4:32 pm
#119
Join Date: Jul 2009
Location: DFW
Programs: AS, BA, AA
Posts: 3,670
So, the goal is to increase the alcohol content in the popsicles to the point where they will still freeze (or near-freeze) within the temperature range of the normal home freezer, but no more.
I'm far too lazy to try and calculate it by formula (especially after the generous portions of wine my friend served at her place last night), so I might just try and play with the proportions and leave the rest to my freezer.
But if anyone is interested in trying to provide an answer that suggests the correct proportions to use, I'd be grateful. And impressed.
I'm far too lazy to try and calculate it by formula (especially after the generous portions of wine my friend served at her place last night), so I might just try and play with the proportions and leave the rest to my freezer.
But if anyone is interested in trying to provide an answer that suggests the correct proportions to use, I'd be grateful. And impressed.
Vodka and other 'hard' liquors are usually 80 proof = 40% alcohol and they don't freeze.
Liqueurs, which are usually 40-proof = 20% alcohol, usually don't freeze. Sugar does make it more difficult to freeze, so that may be part of the reason liqueurs don't freeze. I'm not sure if 20% alcohol (think equal parts vodka and water) would freeze - that would be a good experiment.
In any case, I assume you will have sugar in your popsicles, so better to get them down into the 'wine' range. So to get 40% alcohol like vodka or tequila to freeze, estimate you need to get it down below 15% alcohol.
.
I would guess any dilution more than 2 ounces of water/juice per 1 ounce of hard liquor (=13% ABV) would be a decent place to start experimenting.
If I were planning for a party and didn't have time to experiment, I think you would be safe at 3:1 (= 10% ABV), even if your mixture is relatively sweet.
Nov 7, 2013, 10:48 pm
#120
Join Date: Apr 2009
Location: Snooky
Posts: 2,508
Don't forget the cherry at the bottom.
One of my favorite drinks right now is the Hotel Georgia, I had it while I was dining at Hawksworth in Vancouver.
1 Fresh Egg White
1 3/4 ounce Plymouth Gin
1/2 ounce orgeat
3/4 ounce lemon juice
6 drops of orange blossom water
whole nutmeg
Combine egg whites, gin, orgeat, lemon juice and blossom water in a shaker and shake for 15 seconds. Add ice and shake for another 20 seconds. Strain into a chilled glass and top with grated nutmeg.
One of my favorite drinks right now is the Hotel Georgia, I had it while I was dining at Hawksworth in Vancouver.
1 Fresh Egg White
1 3/4 ounce Plymouth Gin
1/2 ounce orgeat
3/4 ounce lemon juice
6 drops of orange blossom water
whole nutmeg
Combine egg whites, gin, orgeat, lemon juice and blossom water in a shaker and shake for 15 seconds. Add ice and shake for another 20 seconds. Strain into a chilled glass and top with grated nutmeg.