Describe your Friday night cocktail
4A quantity of gin
An ice cube of lemon juice@
A squirt of simple syrup
A splash of Cocchi Americano@@
Shake frantically until the ice cube is close-enough melted. Sip.
@ This is my new thing. I’ve been making limoncello lately. (It could hardly be simpler: Zest about ten lemons, combine with a fifth of vodka. After soaking for a week, mix with simple syrup. See recipes online.) But this leaves you with a lot of leftover lemons. What to do? Juice them, pour the juice into an ice cube tray, then put the cubes into a ziploc bag to minimize freezer burn. Voilá! A river of lemon juice at your beck and call.
@@ I make Vesper cocktails with this stuff… they’re out of sight. It’s apparently closer to the taste of a Vesper from the 50’s, when they used Lillet. Apparently the recipe for Lillet has changed. The Cocchi has some of that old-school bite.
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If it matters my Saturday afternoon cocktail was Basil Hayden smoked old fashioned x 2. Plus gouda grouper from Ulele…I splurged, it was just too beautiful to stay indoors.
I went to Fiesta Days 2020 in Ybor City beforehand, one of the vendors had limoncello and I thought about YOU
@llangley thanks for thinking of me!!
A quantity of alcohol. A quantity of mixer if the week wasn’t totally awful. That’s about it.
I just made some excellent margaritas for the women-folk (in honor of national margarita day), and my buddy and I had a several kick-ass old fashioneds.
As an aside, I tried to smoke one round with applewood, but it wasn’t great. That smoke works beautifully with pyrat rum, but it didn’t translate well to the old fashioned. Any suggestions for smoking an old fashioned would be welcome!
@shahnm Depends on if you use bourbon or rye for the old fashioned, but in general hickory (draws out more sweet notes, with a bite) or oak (accentuates the barrel flavors) work well for either. If you want to go crazy, try bourbon and cinnamon, or rye and corn husk for some complex flavor profiles. Other things worth trying are citrus peel, pecan wood, and (if using something with more scotch-y notes) thyme.
Another option is to make various profiles of smoked ice cubes ahead of time and do a tasting party.
@awilkey Thank you! I’ll try different wood chips. At the moment, I have applewood and hickory on hand. I’ll give hickory-bourbon a shot (no pun intended)…
The ice cube thing is genius. I’ll give that a go when I have some free time.
Thanks again for the tips!
@shahnm There is a bar near us, that uses Smoker chips, sets them on fire with a torch and puts the glass over the smoking chips and lets the smoke fill the glass. Add your old Fashion to the glass.
@Oldelvis I guess that provides just a hint of smoke. Maybe that’s part of the answer.
My only previous experience watching a pro smoke a drink was on a cruise ship, where I had a smoked rum (Zapato something or other I think). I promptly bought a smoking gun and found that the process worked just as well with Pyrat.
The difference is that the rum is smoked for several minutes (in a wine decanter or similar vessel). I tried the same with the old fashioned, with unfortunate results. Maybe less smoke next time I decide to experiment…
Favorite cocktail: 1 part Bombay Sapphire, 1part Gray Goose Vodka, splash of Cointreau, pour over ice in a rocks glass.
@ATLBUCK2020 um, where is mine? That sounds tasty!!
@ATLBUCK2020 @tinamarie1974 the gin and vodka I have on hand are wack, but I’ll give this a try cuz I do have Cointreau for some reason.
Click. Tss. Fizz.
/giphy beer
@eonfifty Mmmmmm BEER
Typically a malty Scotch ale, barleywine, oatmeal stout, imperial ale, or some such relatively low hop, minimally bitter variety, repeat ad lib.
/giphy mmmmm beer
@eonfifty @PhysAssist oh wow the excitement on that other guys face is crazy
@eonfifty @PhysAssist
Dude is drinking beer like it’s medicine.
@eonfifty @PhysAssist @PocketBrain is it not?
@eonfifty @PocketBrain @unksol It is my medication of choice at least…
/giphy attitude adjustment
I usually make extract from lemon zest using Everclear. Oddly enough, I made limoncello from some of this last week.
@PocketBrain how’d it turn out? I’ve heard of the everclear method, but that seems so intense. You end up adding water later, right?
/giphy intense lemon
Cocktail:
If Hawaiian Punch is used, it’s called a Hawaiian Ninja 'cuz it’ll sneak up on ya and…
@PocketBrain …and what?!?
Monsoon from Port O’ Call in New Orleans.
Rum and red fruity something.
Like breasts, one is not enough and three is too many.
@mike808 Zaphod disagrees.
Depends what season it is. Winter is boring and so is my cocktail; spring, summer and fall is when I really get crafty. Right now it’s just Titos over ice cubes mixed with either rose and elderflower lemonaid or sparkling elderflower and heavy on the Tito’s.
If I really want something yummy I’ll make a Hummer.
1 and half shot kahlua
1 and 1/2 shot rum
3 good scoops ice
1 cup or (probably start off with 3/4 cup) ice
Blend really well
Also really good is the summer.
vodka, dry vermouth, olive brine, olives.
i use the clear little plastic cups people make jello shots in as my measuring device.
2 shots vodka (typically tito’s)
3/4 shot vermouth
3/4 shot olive brine
pour all into a mixer and shake the fucking shit out of it. pour into glass with 3 olives. any less and you’re a heathen.
@carl669 oh a dirty, dirty martini! Yum!!
@tinamarie1974 or as one particularly flamboyant waiter said to me, “honey, I’m gonna tell him to make it FILTHY!”
@carl669 I think I like that waiter!!