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

  1. #51
    Site Supporter Totem Polar's Avatar
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    Quote Originally Posted by perlslacker View Post
    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
    ”PF shines like a diamond in the goat's ass of the Internet.”
    -BBI

  2. #52
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    Quote Originally Posted by Totem Polar View Post
    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.

  3. #53
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    Jun 2020
    Location
    Houston
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  4. #54
    Quote Originally Posted by RancidSumo View Post
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    Vesper?

  5. #55
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    Quote Originally Posted by Tabasco View Post
    Vesper?
    Ian Fleming was a shitty bartender...

    Sent from my Pixel 6 using Tapatalk

  6. #56
    Site Supporter
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    Quote Originally Posted by Dr_Thanatos View Post
    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)

    Sent from my Pixel 6 using Tapatalk

  7. #57
    Quote Originally Posted by RancidSumo View Post
    Name:  0CEA01C2-A326-4834-93C9-C7A423A65284.jpg
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Size:  102.3 KB
    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.

  8. #58
    Site Supporter rob_s's Avatar
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    Nov 2011
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    SE FL
    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
    Does the above offend? If you have paid to be here, you can click here to put it in context.

  9. #59
    ^^^^^^^^^^
    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.

  10. #60
    Damnable 1911 Heretic Elwin's Avatar
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    Apr 2020
    Location
    Midwest
    Quote Originally Posted by perlslacker View Post
    ^^^^^^^^^^
    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.

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