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Scar, that’s a easy drinking cocktail and I followed your suggestion of drinking it in my favorite chair with my dog at my side

I added more bourbon 2 oz and a bit of luxardo on the second one and stopped there I had to go to work today 

 

Another fantastic cocktail is the Sazerac

Old fashion glass

rye whiskey

absinthe

sugar

bitters

Orange or lemon peel

 

Put old fashion glass in the freezer until it’s very cold

 

In separate glass add either one demerara sugar cube or Bar spoon of Demerara  sugar or sugar in the raw

 

Two squirts of peychaud   bitters

Two squirts of Angostura bitters 

Teaspoon of hot water

 

Stir until dissolved basically you just made simple syrup

 

Stir and 3 ounces of rye whiskey bullet works good for this 

 

Take out frozen old fashion glass and mist with Absinthe or you can add a teaspoons worth and Swish it around the inside of the glass and dump out the extra if you don’t have a spray bottle full of absinthe laying around

 

Dump in whiskey,sugar bitters concoction, give it a good stirring, garnish with a slice of orange or lemon and Wala you have one stiff drink that’s about as classic as they come

 

 

 

 

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On vacation in Arkansas and I got nominated to make after dinner cocktails for the guys last night. I made some blackberry/honey syrup in the afternoon and cooled it in the fridge. The syrup is made b

Negroni in the backyard with the dogs and some music.  Life is good.

Back to the basics  3 oz Beef Eater Gin  1 oz vermouth  2 blue cheese stuffed olives pint glass of ice  chilled martini glass Pour gin and vermouth into pint glass of ice

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ESetterSage

Wow you guys are doing it right. Never heard of any of those cant be a maine drink. Lol 

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On 2/10/2020 at 12:00 PM, 1971snipe said:

I once watched an elderly lady at the table beside us at Goode Seafood restaurant in Houston down 4 micheladas.  And she was still going strong when we left.  If I'm not wrong they were dropping a raw oyster in the glass prior to pouring the beer into it.  

Raw oyster in a beer with or without a splash of hot sauce; we called that a 'Kill Devil' growing up. Drop the oyster in and chug/shoot the beer, ah those were the days!

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11 hours ago, ESetterSage said:

Wow you guys are doing it right. Never heard of any of those cant be a maine drink. Lol 

A "Maine drink" is a pint of Allen's in one hand, and a quart of milk in the other...taking a swig of each, back and forth....

 

The guy who owns the local liquor store told me that the mighty Allen's has been supplanted by Fireball in terms of the most popular spirit in Maine.  The King is dead, long live the king.

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33 minutes ago, ESetterSage said:

Ohh boy fireball. I dont know..lol

I was on a best ball golf team for a fund raiser tournament.  One of the guys had a bottle of Fireball and 4 shot glasses, and every time we made a birdie he'd pour up 4 shots of it.  After a few holes he'd pour up shots every hole regardless.  It was ok for a few holes but quickly lost its appeal to me.  Now I don't want anything to do with it.  

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IMO the secret to really good vermouth cocktails is to use really good vermouth.  Typical bar stock is crap.  Doulin is my go to.  

 

I find regular Manhattans a tad too sweet and hence like a nice Perfect Manhattan:

 

2 oz Bourbon or Rye

3/4 oz  vermouth, 1/2 red and 1/2 dry white

Bitters

Lemon twist 

 

On the rocks or chilled up.

 

Another interesting take is a Rob Roy, basically the same recipe as per a standard Manhattan but substitute blended Scotch for the bourbon/rye. I make those perfect also but substitute an orange twist for lemon.

 

Oh, and Virginia Diner Old Bay seasoned peanuts on the side!!!

 

image.png.aed34f56882345fd64b2081bb02d4fea.png

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On 3/13/2020 at 9:08 AM, Dogwood said:

IMO the secret to really good vermouth cocktails is to use really good vermouth.  Typical bar stock is crap.  Doulin is my go to.  

 

I find regular Manhattans a tad too sweet and hence like a nice Perfect Manhattan:

 

2 oz Bourbon or Rye

3/4 oz  vermouth, 1/2 red and 1/2 dry white

Bitters

Lemon twist 

 

On the rocks or chilled up.

 

Another interesting take is a Rob Roy, basically the same recipe as per a standard Manhattan but substitute blended Scotch for the bourbon/rye. I make those perfect also but substitute an orange twist for lemon.

 

Oh, and Virginia Diner Old Bay seasoned peanuts on the side!!!

 

image.png.aed34f56882345fd64b2081bb02d4fea.png

I like the looks of this recipe, and the peanuts.  

 

I finally tried a negroni this weekend, then a Boulevardier.  Then I found a recipe for a Campari and olive oil cake to perhaps try, but then just said no, counted my losses, and dumped the remaining Campari down the drain.  If I want a sip of grapefruit juice, then I'll just get me some grapefruit juice.  

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Old Fashioned (bourbon, not brandy) has been my go-to for a while.  Most restaurants make them "just OK", relying on a lot of fruit juice for flavor - but some are pretty good.  As I recall, the "Peppermill" casino in Reno had a fantastic one and I really enjoy the Longhorn Steakhouse signature Old Fashioned.  But, I can make a better one at home using a similar recipe to the one posted on the first page of this thread - prefer Four Roses, Knob Creek or Weller Special Reserve.

 

I acquired an ice sphere form recently and I've taken to Four Roses poured over one of these.

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On 3/5/2020 at 11:01 AM, robp said:

Scar, that’s a easy drinking cocktail and I followed your suggestion of drinking it in my favorite chair with my dog at my side

I added more bourbon 2 oz and a bit of luxardo on the second one and stopped there I had to go to work today 

 

Another fantastic cocktail is the Sazerac

Old fashion glass

rye whiskey

absinthe

sugar

bitters

Orange or lemon peel

 

Put old fashion glass in the freezer until it’s very cold

 

In separate glass add either one demerara sugar cube or Bar spoon of Demerara  sugar or sugar in the raw

 

Two squirts of peychaud   bitters

Two squirts of Angostura bitters 

Teaspoon of hot water

 

Stir until dissolved basically you just made simple syrup

 

Stir and 3 ounces of rye whiskey bullet works good for this 

 

Take out frozen old fashion glass and mist with Absinthe or you can add a teaspoons worth and Swish it around the inside of the glass and dump out the extra if you don’t have a spray bottle full of absinthe laying around

 

Dump in whiskey,sugar bitters concoction, give it a good stirring, garnish with a slice of orange or lemon and Wala you have one stiff drink that’s about as classic as they come

 

 

 

 

We dropped by a modified social yesterday, and there was a decanter of Vieux Carre' cocktail.  Here's one of several versions listed on line.  Very nice, and reminded me of your post, based on ingredients.  

Ingredients

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On 3/18/2020 at 6:07 PM, 1971snipe said:

We dropped by a modified social yesterday, and there was a decanter of Vieux Carre' cocktail.  Here's one of several versions listed on line.  Very nice, and reminded me of your post, based on ingredients.  

Ingredients


 

That looks interesting. I’ll have to give it a try if I can track down some Benedictine

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Fall, Winter, early spring: Geo. Dickel No.12 on the rocks with a splash of creek water.

 

Summer: Vodka ( Sky or grey Goose, depending on the occasion) and tonic water (schweppes  or better), twist and plenty of ice in a tall glass.

 

I gave up ladies' drinks long ago.

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