COCKTAILS Anybody?

[madinga]

I have soooo much rum, most of it aged very well, and most of it acquired on returns from the Caribbean. I rarely make rum drinks, so I end up having very old and underutilized rum.

In reality, about the only time I find myself drinking rum is when I'm in the Caribbean or something similar. I don't dislike it, but I just find that it only suits me in those places.

Unless there is a Hurricane approaching our home in Savannah - then we might be having a Hurricane party, with Hurricane rum drinks. Category 5s include the rum 151 floater on top...

 

[madinga]

You are right. I'm not an expert on Negronis. I don't drink them (I've tried a few). I do make them for friends and they seem to go over well despite my cheap ass vermouth. Like most vermouth drinks I make, I use less than the recipe calls for. I use 1.5 oz of gin, 1 oz of campari and .5 oz of sweet vermouth.

In a former life, I was a bartender for 5 years and 2 of those were spent at a high end cocktail bar on Capitol Hill. Once again, Negronis were not a popular drink back then and I'm not sure I ever made them. I made a shit ton of Manhattans. I also didn't follow that recipe of 2 to 1 whiskey to sweet vermouth. Mine was either 4 , 5 or 6 to 1 depending on the customer. I also spent about 10 years of my life where Manhattans were my drink of choice. I could tell a bourbon manhattan from a rye from a blended whiskey every time and I could usually tell the brand of bourbon. The only thing I could tell you was the brand of vermouth. I could only tell you if there was too much of it.

Sorry for trying to help you out in getting the drink you wanted. Won't happen again.

As you're probably aware, the classic Negroni calls for even parts Gin, Campari & sweet vermouth. I drink them that way, and really enjoy them. So, the vermouth can factor in significantly if you're sensitive to it.

As for those Manhattans - not too many Manhattans in that list either. Guess I'm a purist - I know that everyone has preferred variations on recipes, but when you go to extremes, like those customers you mentioned, you really can't call it the same drink. It's like calling an "extra, extra dry" martini with little or no vermouth a martini. It's not - at that point, it's a quadruple shot of chilled gin or vodka served up in a martini glass. To me, if you don't have at least a 1/4 shot of vermouth in it, don't call it a a martini!

My Manhattans - close to true to the original recipe - 2.5 parts Rye/Bourbon to 1 part Sweet Vermouth, though I like to either add (1) an orange twist along with the Luxardo cherry; (2) orange bitters with Angostura bitters; or (3) a touch of Gran Marnier when (1) or (2) isn't possible. I drink out often for work and can instantly tell from the color of the Manhattan if the bartender knew what they were doing (maybe they just assumed I liked it other than script, though)

Cheers Lit land

 

[BongoGal]

Sorry for trying to help you out in getting the drink you wanted. Won't happen again.

An apology here strikes me as weird and uncalled for, but I guess I should just accept it and walk away slowly.

 

[BongoGal]

As for those Manhattans - not too many Manhattans in that list either. Guess I'm a purist - I know that everyone has preferred variations on recipes, but when you go to extremes, like those customers you mentioned, you really can't call it the same drink. It's like calling an "extra, extra dry" martini with little or no vermouth a martini. It's not - at that point, it's a quadruple shot of chilled gin or vodka served up in a martini glass. To me, if you don't have at least a 1/4 shot of vermouth in it, don't call it a martini!

I wince when I hear that bartenders ask "Vodka or gin?" when a martini is ordered. Gah! A martini is gin and vermouth. If they want to give a name to vodka and vermouth, then fine. Even call it a vodka martini. But a martini uses gin. And it's served in a cocktail glass.

 

[madinga]

I wince when I hear that bartenders ask "Vodka or gin?" when a martini is ordered. Gah! A martini is gin and vermouth. If they want to give a name to vodka and vermouth, then fine. Even call it a vodka martini. But a martini uses gin. And it's served in a cocktail glass.

this is true. But many only know the vodka martini, especially here in the US. At least when they ask, you know they have a clue.

 

[Mr_bogey]

As you're probably aware, the classic Negroni calls for even parts Gin, Campari & sweet vermouth. I drink them that way, and really enjoy them. So, the vermouth can factor in significantly if you're sensitive to it.

As for those Manhattans - not too many Manhattans in that list either. Guess I'm a purist - I know that everyone has preferred variations on recipes, but when you go to extremes, like those customers you mentioned, you really can't call it the same drink. It's like calling an "extra, extra dry" martini with little or no vermouth a martini. It's not - at that point, it's a quadruple shot of chilled gin or vodka served up in a martini glass. To me, if you don't have at least a 1/4 shot of vermouth in it, don't call it a a martini!

My Manhattans - close to true to the original recipe - 2.5 parts Rye/Bourbon to 1 part Sweet Vermouth, though I like to either add (1) an orange twist along with the Luxardo cherry; (2) orange bitters with Angostura bitters; or (3) a touch of Gran Marnier when (1) or (2) isn't possible. I drink out often for work and can instantly tell from the color of the Manhattan if the bartender knew what they were doing (maybe they just assumed I liked it other than script, though)

Cheers Lit land

Talk to me all you want about negronis. I know how they are listed in the bartenders book. Follow that script if you like. Not a big call among my friends but the compliments and reups tell me they don't hate em.

When it comes to Manhattans, I also know right away if it's crap. If it's too dark or too red, you can take it back. As far as you telling me what is or isn't a Manhattan, thanks but no thanks. I'm good.

 

[madinga]

Talk to me all you want about negronis. I know how they are listed in the bartenders book. Follow that script if you like. Not a big call among my friends but the compliments and reups tell me they don't hate em.

When it comes to Manhattans, I also know right away if it's crap. If it's too dark or too red, you can take it back. As far as you telling me what is or isn't a Manhattan, thanks but no thanks. I'm good.

Pretty sure I made a distinction between preferences and classic recipes. Everyone is welcome to their own preferences, like mine on the Manhattans, and yours and your friends on whatever drink you want, but you can't rewrite the recipe book from the ones who made and named the drink to begin with...

 

[BongoGal]

this is true. But many only know the vodka martini, especially here in the US. At least when they ask, you know they have a clue.

Yes. Check out this "Martini Menu": http://www.mockingbirdrestaurant.com/images/menu_martini.jpg

 

[madinga]

Yes. Check out this "Martini Menu": http://www.mockingbirdrestaurant.com/images/menu_martini.jpg

Yep, perfect illustration

 

[Mr_bogey]

Who peed in your Cheerios?

Just read back. It's all there.

 

[madinga]

see, I eat out for a day and the thread goes silent. Guess there's nobody to argue with.
Oh well, here is a shot of my home display bar - custom-refinished hutch by the wife who loves re-finishing thrift store finds

 

[Mr_bogey]

That looks like Mrs. Butterworth’s in the back.

It's her cousin, Frangelico Butterworth.

 

[TheOriginalSA]

The Irish Eye, from Bar Rescue TV Show

 

[WrightOne]

Shortly a round of Pim’s.

 

[madinga]

G&T- Hendricks. Diet tonic. Glass by Sassy.




Edit: Why is my kitty so big?

here she is

 

[AbsintheFather]

Nice kitty


Today is National Mead Day. I did stop by a local meadery and pick up a couple special limited release bottles. Tonight, I'm drinking some of my homemade sparkling pear mead made from orange blossom honey. Not a cocktail, but sweet, smooth and about 9% abv.

 

[madinga]

Nice kitty


Today is National Mead Day. I did stop by a local meadery and pick up a couple special limited release bottles. Tonight, I'm drinking some of my homemade sparkling pear mead made from orange blossom honey. Not a cocktail, but sweet, smooth and about 9% abv.

nice!

 

[madinga]

I want to pet it.

she loves attention

 

[LurkingPhoenix]

Does bourbon on the rocks count?

It should today.

 

[LurkingPhoenix]

What kind?

Local distillery about a mile from my house, they called it Tom Boy after one of their specialists, I believe.

It's dangerously smooth. Very dangerous lol

 

[LurkingPhoenix]

You and your bourbon.

It's my one vice.

Well, my one vice that doesn't involve something sexual lol

 

[madinga]

Well, had some fresh watermelon and pineapple that needed used so we made some juices and parlayed them into mid-afternoon watermelon and pineapple margaritas as we sampled some home cured and smoked bacon (I know, weird combo, but the bacon was salty like the margaritas!)

Followed by a Hendricks martinis working toward a laid back pizza dinner.

Cheers...

 

[TheOriginalSA]

Well, had some fresh watermelon and pineapple that needed used so we made some juices and parlayed them into mid-afternoon watermelon and pineapple margaritas as we sampled some home cured and smoked bacon (I know, weird combo, but the bacon was salty like the margaritas!)

Followed by a Hendricks martinis working toward a laid back pizza dinner.

Cheers...

Dam, I thought I was good

These all look delicious
Professional mixologist


I made Coconut Pineapple Mimosas

 

[madinga]

Dam, I thought I was good

These all look delicious
Professional mixologist


I made Coconut Pineapple Mimosas

That looks great too! Looks like we were on the same page with pineapple!

 

[TheOriginalSA]

That looks great too! Looks like we were on the same page with pineapple!

I bought a pineapple Saturday

Just happens someone asked me about it and I made it


Have you ever used brown sugar to salt the rim, when making a Margaritas. I never have, but heard it's an option ?