Old Time Cocktails for Prohibition Socialite Cosplay (and other cocktails)

[perlslacker]

Hi everyone! During a quick derail between me and Totem Polar in the "Sippin' Bourbon" thread, I thought it would be a good idea to start a dedicated cocktail thread.

I got really into classic cocktails this year. It started when I decided I wanted to make Sazeracs, which is a gateway cocktail for bourbon nerds. Before I knew it, I was stalking local liquor stores trying to find Ramazotti, Bigallet China-China Amer, and other weird ingredients that no one has ever heard of. My wife has also learned to not drink anything I make now, since it inevitably comes with a biting Campari aftertaste.

So what are people drinking? I've been really into the Paper Plane recently, which isn't really a classic but it's sort of in the style of classics like the Corpse Reviver No 2 or the Last Word.

Recipe as follows:

3/4 oz bourbon (I use EW Bonded)
3/4 oz Aperol
3/4 oz Amaro Nonino (can sub a different amaro)
3/4 oz lemon juice

Shake with ice, strain into a chilled cocktail glass.

I find it to be mostly citrus-y and not too boozy but people who don't drink as much seem to find it pretty whiskey-forward still.

[peterb]

Speaking of Campari, this just showed up in my mail. Haven’t tried it yet.
https://pelotonmagazine.com/features/negroni-king-of-italian-cocktails/

[CWM11B]

Classics I enjoy:
Manhattan (my favorite)
Martini (generally a warm weather drink)
Vesper (summer as well)
Boulevardier
Gimlet (been a long time)
Mint Julep
Negroni
Gin & Tonic (summer)
7&7 (I do a varient, also summer)

Winter time when I decide on a drink it is generally a Manhatten or a generous pour of scotch or bourbon over a large ice ball

[Elwin]

My daily go to is either local craft beer or straight Elijah Craig, and I’ve started to appreciate keeping it simple and not stocking a ton of different spirits and ingredients and trying to use them before they go bad. But I do like a lot of different cocktails, mostly ones featuring either bourbon or gin.

A favorite this past summer was a White Negroni - equal parts gin, Lillet Blanc, and Souze. My wife loved those but isn’t a fan of the traditional Negroni like I am. I like anything with Campari, and she’s really not big on it. We both have really gotten into amari though, so much so that I now make our house favorite Manhattan with it instead of vermouth. The Black Manhattan is also convenient because it uses only shelf stable ingredients, vermouth having a relatively short shelf life and an amaro having a rather long one. Makes a difference, especially since I’ve gotten pretty picky about sweet vermouth quality, so it’s not a cheap thing to let go to waste.

Otherwise I do enjoy a pretty damn dry gin martini. Lemon peel, not olives. Stirred, because unlike 007 my taste buds work. I use the cheap dry vermouth we cook with for that, since we go through enough of it that the bottle in the fridge is always fresh. And then we’ll do things like gimlets or sparkling wine based cocktails for holidays and other occasions, but the ingredients for those are definitely not something I keep on hand.

If you’re getting into amari and like Nonino (I’m also a fan) I highly recommend experimenting with the darker more bitter ones as well, both as ingredients and on their own, whether that’s neat, on the rocks, or with some sparkling water (not super boozy and tastes like better Coke). My favorites are Braulio when we can find it and then the more readily available Cynar. Averna is also easy to find and mild enough to be a crowd pleaser. Our go to approach to hosting when the guests are cocktail people is Black Manhattans made with Averna.

Obviously I have a lot I can spout off on when it comes to cocktails. I got really into them in college and I’ve been refining palette and technique since.

[NPV]

I’m a fan of a proper Old Fashion, I.e. keep the cherry juice out of it.

[fly out]

A couple more uses for your China-China:

Substitute it for Averna in a Black Manhattan, or if you want a little variation, do half C-C, half Carpano Antica for the Averna.

It would look like:
2oz rye (I use Rittenhouse)
1oz China-China (or 1/2oz each China-China and Carpano Antica)
1d Angostura bitters
1d orange bitters (I use Bittercube)

Stir with ice, strain into a chilled Nick and Nora or coupe, garnish with a Luxardo cherry (though Traverse City cherries are an interesting US option)
The original recipe, with 1oz of Averna, is also nice.

The Brooklyn is another good use for China-China:
2oz rye
1oz dry vermouth (I use Dolin)
1/4oz China-China
1/4oz Luxardo maraschino liqueur
As above, stir and serve up, with a cherry

If you've been playing around with Boulevardiers and Negronis, another interesting twist is the Old Pal:
2oz rye
1oz dry vermouth
1oz Campari
Stir, strain and hit it with a twist of lemon

[Jim Watson]

A friend heard of Dante's (a NY bar) Negroni and was intrigued. But she had a hard time getting the name out for fear it might have a racist basis. I looked it up and saw the Italian connection. We laughed.

The Dante's version has extra gin above the usual 1:1:1 mix, given as 1: .75: .75.

I really liked it but she formed an attachment for gin and tonic, so that is what we drink, I am not keeping specialty booze around just for me.

The State Stores here don't stock Lillet Blanc, I can't even make a martini drinker a Vesper.

[perlslacker]

Speaking of Campari, this just showed up in my mail. Haven’t tried it yet.
https://pelotonmagazine.com/features/negroni-king-of-italian-cocktails/

Negronis are great, but I warn you: if you haven't had it before, Campari and its bitter aftertaste is an acquired taste. Increasing the proportion of gin (like in Jim Watson's post) or subbing Aperol for Campari might make for a gentler introduction.


A couple more uses for your China-China:

Substitute it for Averna in a Black Manhattan, or if you want a little variation, do half C-C, half Carpano Antica for the Averna.

It would look like:
2oz rye (I use Rittenhouse)
1oz China-China (or 1/2oz each China-China and Carpano Antica)
1d Angostura bitters
1d orange bitters (I use Bittercube)

Stir with ice, strain into a chilled Nick and Nora or coupe, garnish with a Luxardo cherry (though Traverse City cherries are an interesting US option)
The original recipe, with 1oz of Averna, is also nice.

The Brooklyn is another good use for China-China:
2oz rye
1oz dry vermouth (I use Dolin)
1/4oz China-China
1/4oz Luxardo maraschino liqueur
As above, stir and serve up, with a cherry

If you've been playing around with Boulevardiers and Negronis, another interesting twist is the Old Pal:
2oz rye
1oz dry vermouth
1oz Campari
Stir, strain and hit it with a twist of lemon

Thanks for the tips! The reason I've been trying to find Bigallet China-China is to make a Brooklyn. I've had good luck subbing Ramazotti w/ Fee Bros Orange Bitters for now though.

[Lon]

I’m a fan of a proper Old Fashion, I.e. keep the cherry juice out of it.

What’s your preferred recipe?

[Bio]

This time of year, my household drinks a few bourbons with apple cider (like from a mill, not alcoholic). Ratio to taste. It's a great drink outside by a fire. If it has a name, I don't know what it is. We call it a "fall classic", because its seasonal, and it was invented (in our house) while watching the World Series.

We otherwise take our bourbon neat, or occasionally with a splash of bitters.

[Elwin]

This time of year, my household drinks a few bourbons with apple cider (like from a mill, not alcoholic). Ratio to taste. It's a great drink outside by a fire. If it has a name, I don't know what it is. We call it a "fall classic", because its seasonal, and it was invented (in our house) while watching the World Series.

We otherwise take our bourbon neat, or occasionally with a splash of bitters.

I do enjoy hot cider with either bourbon or brandy in it. Coffee with brandy isn’t bad either.

[Totem Polar]

perlslacker

It just so happens that I had a paper plane at a new local craft place near me that opened up tonight. Also, a blood & sand.

In addition to those cocktails, I am partial to:

Sazerac
Manhattan (duh)
Boulevardier
Penicillin
Sidecar
Vieux Carre
Brown Derby
Whiskey Sour and New York Sour

[NPV]

What’s your preferred recipe?

So I tend to use a bourbon with a little more “bite” (Knob Creek, Wild Turkey Rare Breed, etc.) rather than something sweet like Makers Mark.

-1 sugarcube
-3 dashes bitters
-Splash of water
-2 oz. bourbon
-Orange peel
-Maraschino cherry

Place sugarcube in bottom of a rocks glass, add 3 dashes of bitters, add a splash of water, then muddle, add bourbon and stir, add whiskey ball/cube stir, twist orange peel over glass and drop in, add cherry if desired.

This is my preferred take on it.

[theJanitor]

Brooklyn’s , Manhattan’s, and Old Fashioned’s for me

[jellydonut]

Various gin sours and rum sours are my go-tos. For classic cocktails, I am a sucker for the 4 equal parts family of cocktails.

The Last Word, 1 part each of;

gin
lime juice
maraschino liqueur
green chartreuse

Corpse Reviver #2, 1 part each of;

gin
lemon or lime juice (I prefer lime juice in every drink, the original recipe says lemon, however)
orange liqueur (Cointreau is a safe bet)
Lillet Blanc, or, if you can get it, one of the Kina Lillet replacements

[Tabasco]

This book is indispensable for such pursuits:

https://smile.amazon.com/Vintage-Spirits-Forgotten-Cocktails-Rediscovered/dp/1631598953/ref=sr_1_1?crid=2U9L8QDVF5IMR&keywords=vintage+spirits+and+forgotten+cocktails&qid=1636993769&sprefix=Vintage+spirits+and+forgotte%2Cinstant-video%2C241&sr=8-1

[Elwin]

Various gin sours and rum sours are my go-tos. For classic cocktails, I am a sucker for the 4 equal parts family of cocktails.

The Last Word, 1 part each of;

gin
lime juice
maraschino liqueur
green chartreuse

Corpse Reviver #2, 1 part each of;

gin
lemon or lime juice (I prefer lime juice in every drink, the original recipe says lemon, however)
orange liqueur (Cointreau is a safe bet)
Lillet Blanc, or, if you can get it, one of the Kina Lillet replacements

A Last Word is one of my favorites to order at a good bar, since it's more specialized (and expensive, especially the Chartreuse) ingredients than I want to keep on hand, but I really enjoy the drink. I love Lillet (straight on ice, with tonic, and in other cocktails) so I'm sure I'd like a Corpse Reviver.

[theJanitor]

This book is indispensable for such pursuits:

https://smile.amazon.com/Vintage-Spirits-Forgotten-Cocktails-Rediscovered/dp/1631598953/ref=sr_1_1?crid=2U9L8QDVF5IMR&keywords=vintage+spirits+and+forgotten+cocktails&qid=1636993769&sprefix=Vintage+spirits+and+forgotte%2Cinstant-video%2C241&sr=8-1

I have to agree

[Guerrero]

I’m a fan of a proper Old Fashion, I.e. keep the cherry juice out of it.

Old Fashionds without the "fruit salad" will get you banned from Wisconsin. Doubly-so if they're not made with brandy.

[NPV]

While not necessary a “go-to” year round for me, during the summer months under the right conditions I can occasionally be found indulging in a, or multiple, Tom Collins. Solid refreshing drink when the temps start tickling 3 digits and I had not seen it mentioned.

-2 oz Gin
-1 oz lemon juice
-1/2 oz simple syrup
-3 oz club soda (varies on glass size)

Fill glass with ice, pour in gin lemon juice and simple syrup, stir, top with club soda, and garnish with slice of lemon and cherry “flag”.

[RoyGBiv]

Thanks for all the recommendations here. A few I plan on trying.

All I have to contribute are a few personal tweaks to some standard recipes.

I like a Manhattan made with Bulleit Rye instead of Bourbon, and I like 1 shake of Cardamom bitters on top of 1 shake of Angostura. I've made this for several friends and exactly zero of them liked the Cardamom version, so, YMMV. :rolleyes:

From the "ingredients matter" files....

I've been enjoying Whiskey Sours recently, made with 1 part simple syrup, 1 part "Italian Volcano organic lemon juice" (Costco), 2 parts your preferred Bourbon, 1 "good" * cherry with a bit of syrup and the white of 1 Quail egg (for froth).

*Good Cherries. Luxardos are decent and easy to find but wife agrees that Toschi Amarena (https://www.amazon.com/gp/product/B00CX8FKZM) are slightly more tart and make for a better drink. Bonus, you can buy them by the kilo from Amazon for $24.50. Way cheaper than Luxardos.

And on the Gin & Tonic side, Fever Tree tonics are worth the price.. We like the Mediterranean for G&T, but there are several others that are quite good.

ETA Link for Cherries above.

[perlslacker]

perlslacker

It just so happens that I had a paper plane at a new local craft place near me that opened up tonight. Also, a blood & sand.

In addition to those cocktails, I am partial to:

Sazerac
Manhattan (duh)
Boulevardier
Penicillin
Sidecar
Vieux Carre
Brown Derby
Whiskey Sour and New York Sour

I haven't made any brandy cocktails at all, but I think the Vieux Carre might be the first.



Various gin sours and rum sours are my go-tos. For classic cocktails, I am a sucker for the 4 equal parts family of cocktails.

The Last Word, 1 part each of;

gin
lime juice
maraschino liqueur
green chartreuse

Corpse Reviver #2, 1 part each of;

gin
lemon or lime juice (I prefer lime juice in every drink, the original recipe says lemon, however)
orange liqueur (Cointreau is a safe bet)
Lillet Blanc, or, if you can get it, one of the Kina Lillet replacements

I've never seen a place that carried Lillet Blanc that didn't also have Cocchi Americano, which I think is the go-to Kina Lillet replacement.

I like Corpse Revivers much more with Cocchi than with Lillet.

[fly out]

Old Fashionds without the "fruit salad" will get you banned from Wisconsin. Doubly-so if they're not made with brandy.

Korbel Brandy, if you please. (I'll abstain, please and thank you, but 70% of the Korbel brandy sold in the world is sold in Wisconsin.)

[Guerrero]

Korbel Brandy, if you please. (I'll abstain, please and thank you, but 70% of the Korbel brandy sold in the world is sold in Wisconsin.)

Don't exaggerate... it's only 50% of Korbel's total output.

[fly out]

I haven't made any brandy cocktails at all, but I think the Vieux Carre might be the first.




I've never seen a place that carried Lillet Blanc that didn't also have Cocchi Americano, which I think is the go-to Kina Lillet replacement.

I like Corpse Revivers much more with Cocchi than with Lillet.

I agree with Cocchi Americano versus Lillet Blanc in those settings. Another really good option is Kina L'Aéro d'Or from the Tempus Fugit line. Plus, it looks fabulous on your backbar (not that that matters. Much.).

[fly out]

Don't exaggerate... it's only 50% of Korbel's total output.

Still embarrassing. The distributor used to claim 70%, but I see Korbel themselves say 50%. I'll have to update my anecdote.

[perlslacker]

I agree with Cocchi Americano versus Lillet Blanc in those settings. Another really good option is Kina L'Aéro d'Or from the Tempus Fugit line. Plus, it looks fabulous on your backbar (not that that matters. Much.).

I've seen the fancy Youtube bartenders who use that stuff, and I'd love to try it.

Unfortunately, I'm limited to whatever I can find locally since I live in a state that doesn't allow shipping liquor. If I see it in the store, I will buy it immediately.

[RancidSumo]

Espresso martini night. I’m normally a gin martini purist, but I’ll make an exception occasionally for these.

80579
80580

[perlslacker]

Espresso martini night. I’m normally a gin martini purist, but I’ll make an exception occasionally for these.

80579
80580

look, you can't just go posting delicious-looking drinks ITT without posting a recipe

[Coyotesfan97]

Here is one recipe. I’m going to have to try this one.

Ingredients
2 ounces vodka
1/2 ounce coffee liqueur (usually Kahlúa)
1 ounce espresso, freshly brewed (or cold brew concentrate)
1/2 ounce simple syrup
Garnish: coffee beans

Steps
Add vodka, coffee liqueur, espresso and simple syrup to a shaker filled with ice and shake until well-chilled.

Strain into a chilled cocktail glass.

Garnish with 3 coffee beans

[Elwin]

I do like a good espresso martini, though I’m also a gin martini purist and don’t have more than a handful of uses for vodka.

I’ve always just done 2oz vodka (preferably Reyka), 1oz espresso, and 3/4oz simple or maple syrup. Easy to remember because it’s the same spirit:juice:syrup proportions I use for any and every sour variation.

Edit - shake it with ice like you’re trying to kill it, and if possible and applicable try to work quickly to get it mixed before the espresso shot “dies.” A typical espresso shot will be enough for two drinks so it’s a convenient drink to make for two.

If you don’t have a home espresso rig you could use some of the stronger Aero Press methods, a Moka Pot, or the espresso-like options for the various pod coffee makers. Real espresso is different but I think the cocktail is still pretty forgiving.

[DrkBlue]

French 75.

One ounce gin
1/2 ounce lemon juice, freshly squeezed
1/2 ounce simple syrup
3 ounces Champagne
Garnish: lemon twist

Tasty but potent.
The reference to the French Artillery piece only sealed the deal for me.
I restrict myself to no more than two in an evening… For reasons.

[S Jenks]

The Rusty Nail - from what I understand it was a Prohibition/Roaring 20’s era drink that saw a resurgence in the 1960’s when members of The Rat Pack made it popular.

The recipe calls for two parts Scotch and one part Drambuie. It’s pretty good with Knob Creek, but Drambuie is a tad sweet for my taste so I use about half of what the recipe calls for.

It’ll get you drunk.

[RancidSumo]

The recipe I use for espresso martinis is pretty simple.

1.5oz Vodka (I used Titos)
1.5oz espresso allowed to cool to room temp (I pulled the shots using 21g of natural process Ethiopian beans on a Cafelat Robot - I'm deeper into coffee than I am booze)
1oz Kahlua
~5ml sugar in the raw simple syrup

Shaken with large ice cubes to prevent too much dilution until ice cold and topped with the same beans I used to brew the espresso

[RancidSumo]

I do like a good espresso martini, though I’m also a gin martini purist and don’t have more than a handful of uses for vodka.

I’ve always just done 2oz vodka (preferably Reyka), 1oz espresso, and 3/4oz simple or maple syrup. Easy to remember because it’s the same spirit:juice:syrup proportions I use for any and every sour variation.

Edit - shake it with ice like you’re trying to kill it, and if possible and applicable try to work quickly to get it mixed before the espresso shot “dies.” A typical espresso shot will be enough for two drinks so it’s a convenient drink to make for two.

If you don’t have a home espresso rig you could use some of the stronger Aero Press methods, a Moka Pot, or the espresso-like options for the various pod coffee makers. Real espresso is different but I think the cocktail is still pretty forgiving.

I'd definitely go moka pot if you don't have an espresso machine. A good moka pot technique will get you a very fine shot of coffee. Like all coffee, start with good/reasonably fresh beans, grind just before using a pretty fine grind setting, level off the basket but do not tamp, fill the chamber with boiling water, and then put on the stove until the coffee coming out the top turns honey-colored, at which point you should immediately cool the bottom chamber with cold water to stop the brew. I have not tried an espresso martini with moka pot coffee, but I bet it would be good.

[perlslacker]

I use a Moka pot a lot for Cuban coffee, though I do it with Bustelo so I'm probably not getting a great shot of espresso. I'd like to try doing it "right" though.

On topic, I bought a bottle of Cocchi sweet vermouth as an alternative to the Noilly Prat I'd been using in cocktails. Having a sweeter, richer vermouth is like a night-and-day difference in cocktails like the Americano and Boulevardier where it needs to stand up to the bitterness of Campari.

[Elwin]

I use a Moka pot a lot for Cuban coffee, though I do it with Bustelo so I'm probably not getting a great shot of espresso. I'd like to try doing it "right" though.

On topic, I bought a bottle of Cocchi sweet vermouth as an alternative to the Noilly Prat I'd been using in cocktails. Having a sweeter, richer vermouth is like a night-and-day difference in cocktails like the Americano and Boulevardier where it needs to stand up to the bitterness of Campari.

You may also like Carpano Antica. It's actually pretty good straight if you're into fortified wines, and allows for tending towards a little more vermouth in a drink than otherwise because it tastes so much better. I normally like a very whiskey-forward Manhattan but with Carpano I like them as sweet as 3-1.

[perlslacker]

You may also like Carpano Antica. It's actually pretty good straight if you're into fortified wines, and allows for tending towards a little more vermouth in a drink than otherwise because it tastes so much better. I normally like a very whiskey-forward Manhattan but with Carpano I like them as sweet as 3-1.

I've heard good things, and it's right next to the Cocchi vermouth at the local bougie grocery store, so I think I'll get that next.

[Odin Bravo One]

80717

Did I hear someone say “Prohibition”?

[Totem Polar]

…and Boulevardier where it needs to stand up to the bitterness of Campari.

Try Aperol instead of Campari.

:)

[perlslacker]

Try Aperol instead of Campari.

:)

I have, and while it's less bitter it's also just less flavorful overall.

[Totem Polar]

I have, and while it's less bitter it's also just less flavorful overall.

Fair point.

I like that, if the whiskey is good.

If it’s cheap hootch… yeah, maybe not so much.

:cool:

[RancidSumo]

The Rusty Nail - from what I understand it was a Prohibition/Roaring 20’s era drink that saw a resurgence in the 1960’s when members of The Rat Pack made it popular.

The recipe calls for two parts Scotch and one part Drambuie. It’s pretty good with Knob Creek, but Drambuie is a tad sweet for my taste so I use about half of what the recipe calls for.

It’ll get you drunk.

This made me remember I haven't had a Rusty Nail in a long time. Picked up a bottle of Drambuie today.

[RancidSumo]

The Rusty Nail - from what I understand it was a Prohibition/Roaring 20’s era drink that saw a resurgence in the 1960’s when members of The Rat Pack made it popular.

The recipe calls for two parts Scotch and one part Drambuie. It’s pretty good with Knob Creek, but Drambuie is a tad sweet for my taste so I use about half of what the recipe calls for.

It’ll get you drunk.

Ended up being a very long/shitty work night, so closing it out with my first Rusty Nail in years. Went with the wiki recipe since I haven’t made one in so long (4.5 to 2.5) - pretty good but I’ll have to experiment a bit. What is the preferred scotch here? I’m just using some Dewar’s 12 - don’t have any other scotch I’m willing to mix but may need to make a run to the store. I think it would be better with some more peat.

80779

[Elwin]

What is the preferred scotch here? I’m just using some Dewar’s 12 - don’t have any other scotch I’m willing to mix but may need to make a run to the store. I think it would be better with some more peat

I agree it’s better with a quality smokey Scotch to cut through and play well with the Drambuie. I’ve made them with Laphroiag 10 when it was really cold (also skipped the ice). For the most part I’m hesitant to mix with things like that, and I gather you tend to feel the same. The cheapest peaty option I know of is Johnny Walker Black, but around here at least that’s only getting you down to $40 compared to $50 for Laphroiag…

There’s also an aftermarket bottling of one of the Islays called Finlagan, if you have someone in your state that carries it.

[perlslacker]

I feel better about mixing with good liquor if it's a classic, booze-forward cocktail since you can still taste the liquor. It's not like you're burying it in Coke.

For example, a friend got me a bottle of Whistle Pig Rye. It makes a damn fine Sazerac. I have no qualms about using it for that, every once in a while, as a treat.

[Totem Polar]

Last night, the bartender made myself and a colleague a paper plane, with the addition of an egg white float on it. Holy cow. I mean, it makes sense; the point of the egg white on a whiskey sour is to cut and compliment the citrus, and the paper plane has lemon juice in it—but I’ve never had the float on a paper plane before.

That said, I’ll likely not have one without the egg white again.

That is all.

:cool:




https://www.liquor.com/recipes/the-paper-plane/

[Dr_Thanatos]

Never done the eg white on a paper plane...great idea!

Paper plane is absolutely one of my favorite modern cocktails. It's just perfectly balanced.

My current goal is to recreate the 8 amaro sazerac from Amar Y Amargo. It was really good. Again, a perfect new school interpretation of an old school cocktail.


Last night, the bartender made myself and a colleague a paper plane, with the addition of an egg white float on it. Holy cow. I mean, it makes sense; the point of the egg white on a whiskey sour is to cut and compliment the citrus, and the paper plane has lemon juice in it—but I’ve never had the float on a paper plane before.

That said, I’ll likely not have one without the egg white again.

That is all.

:cool:




https://www.liquor.com/recipes/the-paper-plane/

[Totem Polar]

Never done the eg white on a paper plane...great idea!

Paper plane is absolutely one of my favorite modern cocktails. It's just perfectly balanced.

My current goal is to recreate the 8 amaro sazerac from Amar Y Amargo. It was really good. Again, a perfect new school interpretation of an old school cocktail.

We can hang out.

Do you have a recipe overview for the 8 amaro saz?

[perlslacker]

Last night, the bartender made myself and a colleague a paper plane, with the addition of an egg white float on it. Holy cow. I mean, it makes sense; the point of the egg white on a whiskey sour is to cut and compliment the citrus, and the paper plane has lemon juice in it—but I’ve never had the float on a paper plane before.

That said, I’ll likely not have one without the egg white again.

That is all.

:cool:




https://www.liquor.com/recipes/the-paper-plane/

I typically use egg white to cut down on the acidity in stuff like whiskey sours, and especially a White Lady (between the lemon juice and Cointreau, it's very astringent). I never thought I'd need it in a Paper Plane since the lemon juice is tempered by the other ingredients.

That said, I'm still gonna try it.

[Totem Polar]

I typically use egg white to cut down on the acidity in stuff like whiskey sours, and especially a White Lady (between the lemon juice and Cointreau, it's very astringent). I never thought I'd need it in a Paper Plane since the lemon juice is tempered by the other ingredients.

That said, I'm still gonna try it.

It sweetens the drink up without adding any sweetener. Done right, it’s pretty stunning. #wouldwhorfdownagain

[Dr_Thanatos]

We can hang out.

Do you have a recipe overview for the 8 amaro saz?

I have a couple of variations, shamelessly stolen from Reddit when Sother did an AMA. As many amari as I own, I'm still missing a few...but I just found where they are in stock, and will plan to pick them up over the weekend.

This seems to be the most faithful

The AyA spec is .25 oz each:

Amaro Dell'Erborista

Vecchio del Capo

Averna

Ramazotti

Aperol

Montenegro

Cynar

Amer Nouvelle

Dash orange citrate

2 dashes Peychauds

Stirred, Chartreuse rinse, lemon twist.

Second option:

Aperol Meletti Lazzaroni Ramazzotti Campari Sibilla CioCiaro Averna

¼ oz of each, plus 4 dashes of Peychaud’s bitters, 1 dash bittermans orange citrate bitters, Green Chartreuse rinse


I'll let you know how it goes.

[RancidSumo]

82632

[Tabasco]

82632

Vesper?

[Dr_Thanatos]

Vesper?Ian Fleming was a shitty bartender...

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[Dr_Thanatos]

I have a couple of variations, shamelessly stolen from Reddit when Sother did an AMA. As many amari as I own, I'm still missing a few...but I just found where they are in stock, and will plan to pick them up over the weekend.

This seems to be the most faithful

The AyA spec is .25 oz each:

Amaro Dell'Erborista

Vecchio del Capo

Averna

Ramazotti

Aperol

Montenegro

Cynar

Amer Nouvelle

Dash orange citrate

2 dashes Peychauds

Stirred, Chartreuse rinse, lemon twist.

Second option:

Aperol Meletti Lazzaroni Ramazzotti Campari Sibilla CioCiaro Averna

¼ oz of each, plus 4 dashes of Peychaud’s bitters, 1 dash bittermans orange citrate bitters, Green Chartreuse rinse


I'll let you know how it goes.This is version one. It's very smooth. A hair sweet, nicely herbal. The alcohol is in the background, but present. I like it.

Version two has to wait, I'm missing an amaro I thought I had. I may have lost track. Soon! (tm)https://uploads.tapatalk-cdn.com/20220111/2d30465a0ced3464b1eb4f949972187b.jpg

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[perlslacker]

82632

I prefer a Vesper to a Martini! Though making one as typically directed (3oz gin & 1 oz vodka) gets me pretty lit up. I usually just make a half Vesper.

[rob_s]

If you're a fan of Tiki (and how can you not be?), the Tradewinds is my current favorite


https://youtu.be/RThEGH0sbgM

I like this recipe, and I like to top up the glass with some soda water, ideally Topo Chico.

TRADEWINDS RECIPE

1 oz. (30 ml) Kōloa Kaua’i Dark Rum
1 oz. (30 ml) Don Q Gold Rum
1 oz. (30 ml) Giffard Abricot du Roussillon
1 oz. (30 ml) cream of coconut (recipe: https://youtu.be/vGBMrJgjZB4)
1 oz. (30 ml) fresh lemon juice
Grated nutmeg, pineapple fronds, and cocktail umbrella for garnish

[perlslacker]

^^^^^^^^^^
Using Topo in Americanos, Gin Fizzes, etc was probably the best tip I picked up from his channel. Good stuff!

I Just made a Toronto and it's really hitting the spot right now:

2oz Rye (I used OF 100 proof rye)
1/4oz simple syrup
1/4oz Fernet Branca
2 dashes of Angostura bitters

Stirred w/ ice and served up with an orange peel.

[Elwin]

^^^^^^^^^^
Using Topo in Americanos, Gin Fizzes, etc was probably the best tip I picked up from his channel. Good stuff!

I Just made a Toronto and it's really hitting the spot right now:

2oz Rye (I used OF 100 proof rye)
1/4oz simple syrup
1/4oz Fernet Branca
2 dashes of Angostura bitters

Stirred w/ ice and served up with an orange peel.

Similar to my recent love for the Black Manhattan, I’ve been doing “informal” versions of that, just calling them Amaro old fashioneds. An old fashioned but 1/2oz of your chosen Amaro as the sweetener and 1/4oz Fernet as the bitters.

[RoyGBiv]

Been working on my Whiskey Sour. I think I finally got it right.

1 oz simple syrup (Roses is fine)
3/4 oz lemon juice (fresh squeezed or good quality bottled. I'm using the bottled Italian (https://www.instacart.com/landing?product_id=57573&retailer_id=5&region_id=588889040&utm_medium=sem_shopping&utm_source=instacart_google&utm_campaign=ad_demand_shopping_rp_beverages&utm_content=accountid-8145171519_campaignid-16611454249_adgroupid-134211716349_device-c&gclid=Cj0KCQjw5-WRBhCKARIsAAId9FlOgjJYhSIm6KKssDafGWN7_cY9xmWZP1Nq HSoYjUIC4AmW3cY_7DQaApFlEALw_wcB) stuff from Costco, which is excellent)
1.5 oz Bourbon (I like Bulleit Rye, but whatever you prefer)
1 Quail egg white (for froth)
2 Amarena Cherries (https://www.amazon.com/gp/product/B07M9ZHTL6/ref=ox_sc_saved_image_3?smid=AYRCZ90M2OD6P&psc=1) (my new favorites) with a bit of syrup. (in the glass, not in the shaker)

Shake vigorously and pour over ice ......

86383

[Mntneer357]

I'm a rank amateur when it comes to mixing real cocktails. But, everybody has to start someplace, right? My favorite is the Old Fashioned. It's such a wonderful mutt of a drink. I'm very fortunate that within walking distance to my residence, there is an outstanding restaurant. This place offers two distinct takes on the drink, which both are wonderful. (And, their prices are great.)

"If By Whiskey"
1 sugar cube
water
3 dashes bitters (use whatcha got)
1.5 oz Rye Whiskey (Rittenhouse was recommended)
1.5 oz Pear Brandy (Pierre Ferrand Ambre was recommended but you can also use Calvados)

I've become a fan of adding Calvados to an Old Fashioned.

[RoyGBiv]

I'm a rank amateur when it comes to mixing real cocktails. But, everybody has to start someplace, right? My favorite is the Old Fashioned. It's such a wonderful mutt of a drink. I'm very fortunate that within walking distance to my residence, there is an outstanding restaurant. This place offers two distinct takes on the drink, which both are wonderful. (And, their prices are great.)

"If By Whiskey"
1 sugar cube
water
3 dashes bitters (use whatcha got)
1.5 oz Rye Whiskey (Rittenhouse was recommended)
1.5 oz Pear Brandy (Pierre Ferrand Ambre was recommended but you can also use Calvados)

I've become a fan of adding Calvados to an Old Fashioned.

I find that when making mixed drinks with Whiskey, Rye beats straight Bourbon...

No toasted orange peel or Cherry?

There's a place by me that uses a small butane torch to singe part of the orange peel. I suppose you could use a gas stove at home. Surprised me how much flavor that added.

Pear Brandy sounds like an interesting twist.. :cool:

[Mntneer357]

I find that when making mixed drinks with Whiskey, Rye beats straight Bourbon...

No toasted orange peel or Cherry?

There's a place by me that uses a small butane torch to singe part of the orange peel. I suppose you could use a gas stove at home. Surprised me how much flavor that added.

Pear Brandy sounds like an interesting twist.. :cool:

Hand to God, I'd never had rye whiskey before I tried this exact drink. I'd only had Old Fashioneds made with bourbon, and I loved those too. This was a real "wow" kind of moment for me. Went right out and picked up a bottle of Rittenhouse rye *and* a bottle of Knob Creek rye (just because I love Knob Creek stuff). Suffice to say, now I am learning about rye whiskeys, and enjoying every bit of it.

No sir, there was no fruit whatsoever in this drink. I'm in no way opposed to orange peel or cherry, but this drink left both out. I *do* need some of those top-shelf cherries for my home bar...

I do indeed recommend trying an Old Fashioned with a bit of pear brandy or Calvados in it. I'm sure purists will call me a heretic, but I'm also the guy who enjoys shooting Glocks and Berettas and 9mm 1911s, so, yeah, I'm a lil different.

[RoyGBiv]

Hand to God, I'd never had rye whiskey before I tried this exact drink. I'd only had Old Fashioneds made with bourbon, and I loved those too. This was a real "wow" kind of moment for me. Went right out and picked up a bottle of Rittenhouse rye *and* a bottle of Knob Creek rye (just because I love Knob Creek stuff). Suffice to say, now I am learning about rye whiskeys, and enjoying every bit of it.

No sir, there was no fruit whatsoever in this drink. I'm in no way opposed to orange peel or cherry, but this drink left both out. I *do* need some of those top-shelf cherries for my home bar...

I do indeed recommend trying an Old Fashioned with a bit of pear brandy or Calvados in it. I'm sure purists will call me a heretic, but I'm also the guy who enjoys shooting Glocks and Berettas and 9mm 1911s, so, yeah, I'm a lil different.

LOL!

I'm not a big neat/rocks Rye fan, but I do like mixing with it. Give Bulleit Rye a try. I don't care for their Bourbon much, but their Rye is solid and reasonably priced for mixing.

We have some Elderflower liqueur that I use occasionally to sweeten a drink, but I'll find some Pear Brandy and give it a try.. Thanks for the suggestion.

If you like cherries sweeter, Luxardo is hard to beat. If you prefer them just a little bit sour (still sweet but slightly sour too), the Amarenas I linked above are awesome, and much less expensive than Luxardo.

[Mntneer357]

Heretofore, I was pretty sure I was not a fan of gin, in any way. It smelled like Pine-Sol. I wasn't a big fan of the juniper berry taste. I'd tried a little here and there and kept coming to the same conclusion. Anything made with gin earned a hard "pass" from me.

This weekend, a friend ordered a gin & tonic made with Hendrick's Gin. This is apparently infused with cucumber. I tried it and was kinda shocked. It was indeed good, and the usually objectionable attributes of the drink were drastically cut by the gin used. If you have not tried Hendrick's, you might give it a chance sometime. G&T is a pretty rad summertime drink

"Improved" Gin and Tonic
2 oz Hendrick's gin
4 oz Fever Tree tonic water
2 slices of lime

[RoyGBiv]

4 oz Fever Tree tonic water


What flavor?

Consensus here is "Mediterranean" or "Grapefruit" (Pampelmousse) but I'm not sure whether either goes well with Hendricks...

[Mntneer357]

What flavor?

Consensus here is "Mediterranean" or "Grapefruit" (Pampelmousse) but I'm not sure whether either goes well with Hendricks...

Wow...that "Mediterranean" tonic does look like it would be very good. I may have to go hunt that down, just to keep at the house, in case. However, I *believe* this drink was concocted with the regular, yellow label Fever Tree tonic. I'm a fan of Fever Tree products and I sometimes put a splash of their club soda in my Old Fashioneds, at the house. It seems to help the bitters.

This whole gin & tonic thing is weird. I didn't think I liked gin or cucumber. But, this drink had a *lot* going for it and I will dang sure try it again.

[Jim Watson]

This weekend, a friend ordered a gin & tonic made with Hendrick's Gin... If you have not tried Hendrick's, you might give it a chance sometime.

If you like regular Hendrick's, try to find some Hendrick's Lunar Gin. Yum.
A friend has transitioned from Negronis to G&T (darn) and the Lunar is very good in it.

[RoyGBiv]

This whole gin & tonic thing is weird. I didn't think I liked gin or cucumber. But, this drink had a *lot* going for it and I will dang sure try it again.

Welcome to the dark side.... :cool:

Wife and her brother like the Hendricks. I'm happy to drink Hendricks but prefer the Tanquerey Rangpur.
I'm 100% with you on preferring less Juniper.

G&T is a good summer drink if you can find the flavor combination that you like.

https://www.totalwine.com/dynamic/490x/media/sys_master/twmmedia/h52/he2/15083782570014.png

[RoyGBiv]

If you like regular Hendrick's, try to find some Hendrick's Lunar Gin. Yum.
A friend has transitioned from Negronis to G&T (darn) and the Lunar is very good in it.

There's something about Honeysuckle that brings back memories of childhood.... Will have to look for this one... Thanks.

[Mntneer357]

There's something about Honeysuckle that brings back memories of childhood....

Did you grow up down south, by chance? https://www.youtube.com/watch?v=h_3CvrKWQe0

I have this feeling my next trip to Total Wine is going to be...expensive.

[RoyGBiv]

Did you grow up down south, by chance? https://www.youtube.com/watch?v=h_3CvrKWQe0

I have this feeling my next trip to Total Wine is going to be...expensive.

LOL... re, TotalWine.

Tangent...

I didn't grow up in the South, but there is (was?) a huge hedge of Honeysuckle I'd ride past at night, on my motorcycle, on the way home from work, near Raleigh, NC, years ago. I KNEW that smell was a memory, but it took me at least a year to finally make a connection to a favorite friend of my parents that wore the scent when I was a kid... She was most definitely Southern. I couldn't have been more than 4 or 5 years old at the time she passed through my life.

/Tangent.

[Dr_Thanatos]

Heretofore, I was pretty sure I was not a fan of gin, in any way. It smelled like Pine-Sol. I wasn't a big fan of the juniper berry taste. I'd tried a little here and there and kept coming to the same conclusion. Anything made with gin earned a hard "pass" from me.

This weekend, a friend ordered a gin & tonic made with Hendrick's Gin. This is apparently infused with cucumber. I tried it and was kinda shocked. It was indeed good, and the usually objectionable attributes of the drink were drastically cut by the gin used. If you have not tried Hendrick's, you might give it a chance sometime. G&T is a pretty rad summertime drink

"Improved" Gin and Tonic
2 oz Hendrick's gin
4 oz Fever Tree tonic water
2 slices of lime

Edit the tonic water to 5 oz. (The amount in the little cans of fever tree) and switch the lime for a cucumber wheel. It makes an excellent summer cooler.

My current go to G&T is 2 oz Nikka Coffey Gin, and 5-6 oz. East Imperial Yuzu Tonic... and that's it. No garnish needed. Bright burst of Yuzu, mildly bitter, pleasantly alcoholic.

An excellent alternative is Grey Whale gin. I resisted trying it because of the pretty blue bottle. Turns out that was a mistake. 2oz with 5oz FT light tonic is very good. The regular tonic is better, but gotta watch the figure. I use no garnish in this one either.

I've come to appreciate the Spanish version of Gintonic. More tonic water that is common in America. 2/5 or even 2/6. I don't put a garden in the glass, but that's mainly because I'm lazy. And it's nice when I'm outside, I don't have to get up to refill my glass as often. (Told you I was lazy)

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[RoyGBiv]

My current go to G&T is 2 oz Nikka Coffey Gin, and 5-6 oz. East Imperial Yuzu Tonic... and that's it. No garnish needed. Bright burst of Yuzu, mildly bitter, pleasantly alcoholic.

An excellent alternative is Grey Whale gin.

Their Coffey Malt Whisky is excellent....
Went looking for a review on the Gin and like what I found re:botanicals....
https://thejapanesebar.com/spirits-whisky-shochu/gin-vodka-rum/nikka-coffey-gin/

Comparing to Suntory...


In general, both of these Japanese craft gins are outstanding. Each is citrus-forward with spice and restrained juniper.

The biggest difference is textural. Roku gin is leaner and fresher. Nikka’s gin has a fat texture with a sweeter impression.


I like the sound of that... Will look for this next time I shop. Thanks!

[Tabasco]

I've come to appreciate the Spanish version of Gintonic. More tonic water that is common in America. 2/5 or even 2/6. I don't put a garden in the glass, but that's mainly because I'm lazy. And it's nice when I'm outside, I don't have to get up to refill my glass as often. (Told you I was lazy)

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My favorite G-n-T came about because I was out of limes and was putting Fee Bros. orange bitters in everything. Used a slice of lemon instead of lime, and a dash of orange bitters at the end. The lemon and orange bitters really work with the gin, any juniper forward gin works great. Spain and Argentina tend to use lemons instead of limes in their G-n-T (had a neighbor from Buenos Aries who informed me of this).

Lizard Ranch G-n-T:

(sequence is important)

-Add 2 oz. London Dry style gin to a 12 oz. tumbler style glass. I prefer short and stout glasses over the Collins style glass.
-Pour most of a can of chilled Fever Tree or Q Indian Tonic, save a splash for the end. The gin dose not have to be cold, but it doesn't hurt.
-Add ice cubes.
-Splash the remaining tonic on top. This seems to insure consistency throughout the drink as it's better incorporated, you don't get a big hit of gin with the first sip.
-Squeeze a lemon slice over the top and drop in.
- A few dashes of Fee Bros. orange bitters at the end.

This recipe was almost published as part of an article in Saveur, but that story never made it to print.

I have a couple of Yeti tumblers that keep the drink well chilled when its really hot out.