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

[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]

[Tabasco]

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)

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[perlslacker]

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



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.