|
The Triumphant posted:That's literally the experience that made me into a religious bourbon drinker. Hangin with my roommate who'd been watching a lot of Mad Men adn he asked if I knew how to make an Old Fashioned. I said I'd do my best and six months later we've got five empty Maker's bottles around the apartment. Don Draper uses Old Overholt Rye (made by Jim Beam I think) There are shitloads of Rye's out there now....they are drier and spicier but perfect for manhattan's or sazerac's. You should be able to at least find the Bulleitt Rye (even their regular bottling has a high percentage of rye), and Russel's Reserve. Keyser_Soze fucked around with this message at 19:48 on Nov 10, 2011 |
#
?
Nov 10, 2011 19:40
|
|
|
|
| # ? Apr 25, 2024 02:04 |
|
|
Keyser S0ze posted:Don Draper uses Old Overholt Rye (made by Jim Beam I think) As a Mad Men aficionado , I must interject. While Joan tells Peggy, "Mr. Draper Don drinks 'rye,'" this is only partially true -- Don almost always pours himself Canadian Club. As for his preference in Old Fashioned cocktails, he usually orders them in bars and restaurants. It's an assumption, but the standard spirit in the drink is bourbon, so that's probably what he gets. He uses Old Overholt at Roger's Kentucky Derby party, but that's only because everyone has drunk all the bourbon. Here's a good article on the brands and spirits used in Mad Men. I think the show has done a lot to revive interest in cocktails and the hard stuff, and it's cool the series pays so much attention to detail.
|
|
#
?
Nov 10, 2011 22:17
|
|
|
DasNeonLicht posted:He uses Old Overholt at Roger's Kentucky Derby party, but that's only because everyone has drunk all the bourbon. For sure there, as it was memorable since he jumps over the bar and mixes them up for himself and Hilton. I could have sworn I've seen some OO in his and/or Roger's office at some point and ordered it in LA. I'm probably wrong. But yeah, for the most part he's hitting the bottle of CC in his office.
|
|
#
?
Nov 10, 2011 23:24
|
|
|
I managed to convince one of the bartenders at Anvil of Houston, TX to provide me with their recipe for the Golden Gate Swizzle which is one of my favorite drinks: 1.5oz Fernet Branca 0.75oz Orgeat 1oz Lemon Juice 2 Barspoons JDT Falernum 6 Dashes Angostura Orange 4 Dashes Angostura Combine and swizzle w/ crushed ice in Collins glass.
|
|
#
?
Nov 10, 2011 23:59
|
|
|
I am in Chicago for work and the hotel I am staying in has a very decent cocktail bar. I am currently drinking a "Tart and Smokey", which is mescal, sambuca, maraschino liquor, and grapefruit juice. It is really really good, so much more so the I expected. They have about 6 other house cocktails and I fear my per diem will be spent on trying them all.
|
|
#
?
Nov 11, 2011 03:58
|
|
|
Wompa164 posted:I managed to convince one of the bartenders at Anvil of Houston, TX to provide me with their recipe for the Golden Gate Swizzle which is one of my favorite drinks: Totally making this as a hangover remedy once I get to work. Also, Canadian whiskey, specifically Canadian Club, has a high proportion of rye in the mash bill because it grows well in the frigid north. It was also very popular midcentury owing to the fact that it was in production during prohibition.
|
|
#
?
Nov 12, 2011 14:29
|
|
|
Let's talk cool cocktail bars... For people in SE MI: https://www.facebook.com/ArtNoveltyCompany The Oakland Art Novelty Co., Ferndale They're my favorite cocktail bar I've ever been to. Their menu changes about once a week it seems, and the bartenders are all very knowledgeable and very cool. The decor is straight out of the 1930s(they have this crazy giant chandelier and old school couches and leather chairs, very neat) and the employees all wear kind of period-inspired clothing. Drinks are all $9 -- with the exception of the ultra-high shelf cocktails -- and made, of course, with high quality ingredients. They make their own ginger beer for use in Dark & Stormys, make some of their own bitters, and marinate their own maraschino cherries. Great place. Oh, and they do that thing where they squeeze the lemon peel and light the oils over your drink. How cool is that poo poo? They just started serving beer and wine. They actually had a very good cocktail made with New Holland Dragon Milk beer, chicory-infused bitters, and... I forgot. Some dark brown booze of some sort(I THINK it was bourbon...), and they put an egg-white foam on top of it that they drizzled the chicory bitters on. So good. http://www.alleybarannarbor.com/ The Alley Bar, Ann Arbor I've only been here once but it was good. Small place, had kind of a dive-bar atmosphere to it, lots of hipsters and lesbians. Drinks were pretty good but I hosed up and ordered a Sazerac for my second drink, not knowing it had absinthe in it(which I hate). Bleh. The rye Manhattan I had was very good, though. ashgromnies fucked around with this message at 23:05 on Nov 12, 2011 |
|
#
?
Nov 12, 2011 22:59
|
|
|
Wompa164 posted:Golden Gate Swizzle Just made this a little while ago, thanks so much for posting it. I do not like Fernet that much. While I don't think I will ever get into drinking it straight, I've been looking for drinks that use it. This is the first one I've enjoyed, and I will be making it again in the future.
|
|
#
?
Nov 13, 2011 00:05
|
|
|
Klauser posted:Just made this a little while ago, thanks so much for posting it. You're welcome, just trying to share the wealth!
|
|
#
?
Nov 13, 2011 08:14
|
|
|
Amazon is having some sales on kitchen schtuff. One of the things that piqued my interest were these large ice cube trays: http://www.amazon.com/Tovolo-80-5521-Jumbo-Size-Silicone-Ice-Cube/dp/B00395FHRO/ref=sr_1_7?s=home-garden&ie=UTF8&qid=1321292449&sr=1-7 I've been looking to get larger cubes for my cocktails, but how necessary are they? Does the decreased surface area really make a huge difference worth spending some money for?
|
|
#
?
Nov 14, 2011 18:46
|
|
|
I have that exact ice tray and can say it's definitely worth it. It will make any drink that's supposed to be served over a large rock way better than if you used regular cubes. The huge cube is a completely different feel in the glass, and yeah, it melts slower. One of my favs that gets served over a large cube: Easy Does It 1oz gin .5oz Aperol .25oz Campari 1oz grapefruit juice .5oz simple syrup Shake/Strain. The garnish is 3 raspberries, but I would say it's optional. I make it w/o the garnish all the time.
|
|
#
?
Nov 14, 2011 23:57
|
|
|
I have that tray and those cubes are loving boss. They're also good for frothing the living gently caress out of a Ramos Gin Fizz.
|
|
#
?
Nov 15, 2011 00:19
|
|
|
Been playing around with Aviations (sans Violette), and saw online a few recipes made with a 2 : 0.5 : 0.5 ratio of gin/lemon juice/maraschino. I am using Luxardo Maraschino and finding it overpowering all the gins I have used. Has anyone found the same and what ratios do you use?Kenning posted:I have that tray and those cubes are loving boss. They're also good for frothing the living gently caress out of a Ramos Gin Fizz. I too use those cubes for the Ramos Fizz (and anything that uses egg in it) and it works out a lot better... I was just wondering, is it worth it use them in stuff that only has some juice an whatnot or would using regular cubes yield the same result in that case?
|
|
#
?
Nov 15, 2011 03:48
|
|
|
I've done Aviations at 2 : .75 : 1 with Luxardo and they are awesome, but I'm a maraschino fiend.
|
|
#
?
Nov 15, 2011 04:47
|
|
|
Kenning posted:I've done Aviations at 2 : .75 : 1 with Luxardo and they are awesome, but I'm a maraschino fiend. Actually, just tried the aviation with the same ratios and beefeater and enjoyed it a lot more (had used tanq 10 and sapphire before). Just curious, what is your gin of preference for this cocktail?
|
|
#
?
Nov 15, 2011 05:29
|
|
|
betamax posted:Actually, just tried the aviation with the same ratios and beefeater and enjoyed it a lot more (had used tanq 10 and sapphire before). Just curious, what is your gin of preference for this cocktail?
|
|
#
?
Nov 15, 2011 05:37
|
|
|
betamax posted:Actually, just tried the aviation with the same ratios and beefeater and enjoyed it a lot more (had used tanq 10 and sapphire before). Just curious, what is your gin of preference for this cocktail? Tanq 10 and Bombay Sapphire are pussy gins, frankly. They were designed with non-gin drinkers in mind, so they mute the juniper and use more delicate botanicals which can be nice on the rocks I guess but which get muscled out by strong flavors like maraschino (god I love maraschino). I'm not a Tanqueray fan in general, honestly, but Bombay Original has good, robust flavor and excellent price mark that makes it my workhorse gin. Beefeater is totally workable, a bit more citrusy than Bombay. I also like Boodles, again for a citrusy gin, and Broker's, which is more similar to Bombay. Citadelle is also a good one, but not one of my standards. Finally, if you wanna make some excellent martinis, Anchor Junipero has a lush juniper flavor that is off the hook. I like gin a lot.
|
|
#
?
Nov 15, 2011 11:43
|
|
|
What are your favorite gins? I just picked up a bottle of Bluecoat (750mL for $23), a bottle of Hayman's Old Tom (was thinking about Ransom but I think Hayman's will be more versatile for mixing) and a bottle of Dry Fly. DrinkupNY won't ship to TX, but luckily I have a friend in NY that will forward the package to me 
|
|
#
?
Nov 15, 2011 17:06
|
|
|
I really don't know anything about cocktails so I'm finding this thread pretty interesting. I can't watch a dramatic movie without some spirits though, in the past I've always gone for bourbon + ginger ale + lime on rocks. Simple enough for a liquor illiterate like myself to make and damned good, but I'll def try out some of these others.
|
|
#
?
Nov 15, 2011 20:27
|
|
|
Wompa164 posted:What are your favorite gins? I really love Hendricks.
|
|
#
?
Nov 15, 2011 20:59
|
|
|
Kenning posted:Tanq 10 and Bombay Sapphire are pussy gins, frankly. They were designed with non-gin drinkers in mind, so they mute the juniper and use more delicate botanicals which can be nice on the rocks I guess but which get muscled out by strong flavors like maraschino (god I love maraschino). I'm not a Tanqueray fan in general, honestly, but Bombay Original has good, robust flavor and excellent price mark that makes it my workhorse gin. Beefeater is totally workable, a bit more citrusy than Bombay. I also like Boodles, again for a citrusy gin, and Broker's, which is more similar to Bombay. Citadelle is also a good one, but not one of my standards. Finally, if you wanna make some excellent martinis, Anchor Junipero has a lush juniper flavor that is off the hook. I find am tending to agree with you, and have found I like gin with a stronger juniper profile in most cocktails. Would you believe me if I tell you that regular Bombay is not available in Ontario, though? As far as I know no Boodles either. I have to say I really enjoy Plymouth as well. Have you tried/heard of Victoria gin? It's a small batch gin made in British Columbia and I really like that one as well but given the price I've been using it less often than tanq or beefeater.
|
|
#
?
Nov 16, 2011 04:40
|
|
|
Wompa164 posted:What are your favorite gins? Bombay London Dry. Some friends and I had a gin tasting party many years ago (so this excludes many of the newer gins to hit the market) and of the 7-8 or so types we tried good old BLD came out on top in all three (Martini, G&T, and Pink Gin) categories. I will say that we did discover that most people cant tell the difference between any of the different brands in a G&T. The tonic water used seems to be much more important then the gin.
|
|
#
?
Nov 16, 2011 06:07
|
|
|
bunnielab posted:Bombay London Dry.  Bombay really rocks. Actually, a Bombay rocks with an olive – almond stuffed – and the tiniest (like a single drop or two) of brine is incredibly refreshing and tasty. Highly recommended.
|
|
#
?
Nov 16, 2011 11:16
|
|
|
I figure this would be the best place to ask. I'm off for Thanksgiving AND Black Friday this year, so I want to make a good solid eggnog, possibly with raw egg. Anyone got any preferred well tested recipes?
|
|
#
?
Nov 17, 2011 04:26
|
|
|
Wompa164 posted:What are your favorite gins? I've got Ransom and Dry Fly in my cabinet right now. I also make my own gin sometimes too which I keep in a Mason jar and take sips from.
|
|
#
?
Nov 17, 2011 10:01
|
|
|
Joe Friday posted:I've got Ransom and Dry Fly in my cabinet right now. I also make my own gin sometimes too which I keep in a Mason jar and take sips from. How do you like the Ransom? I'm kind of regretting not grabbing it but I can't justify having 4 different gins right now. Also, I just picked up a bottle of Neisson Rhum Agricole and holy poo poo, holy poo poo. This r(h)um will make anyone rethink rum.
|
|
#
?
Nov 17, 2011 17:31
|
|
|
Manuel Calavera posted:I figure this would be the best place to ask. I'm off for Thanksgiving AND Black Friday this year, so I want to make a good solid eggnog, possibly with raw egg. Anyone got any preferred well tested recipes? I made Dale DeGroff's "Uncle Angelo's" eggnog last winter. Ingredients (for six people) 6 eggs (separated) 1 quart milk [I used 2%] 1 pint cream [I used light cream] 1 tbsp. ground nutmeg 3/4 cup sugar 6 oz. bourbon [I used Wild Turkey 101] 6 oz. spice rum [I used Kraken] Directions Beat egg yolks until white, adding half a cup of sugar as you beat. Add milk, cream and liquor to finished yolks. Then beat egg whites until they peak. [I used an automatic egg beater -- it seems like hard work otherwise] Fold whites into mixture. Grate fresh nutmeg over drink. The recipe worked out well and was a big hit.
|
|
#
?
Nov 17, 2011 18:02
|
|
|
Wompa164 posted:What are your favorite gins? New Amsterdam is very good for the price. Other than that, I drink Bombay Sapphire, Beefeaters, and Tanqueray. Depends on the price of the handle when I'm shopping
|
|
#
?
Nov 17, 2011 20:48
|
|
|
Wompa164 posted:How do you like the Ransom? I'm kind of regretting not grabbing it but I can't justify having 4 different gins right now. If you want to rethink rum you need to get your hands on some Smith and Cross. If I could only drink one spirit for the rest of my life, that would be it.
|
|
#
?
Nov 18, 2011 01:54
|
|
|
Kenning posted:If you want to rethink rum you need to get your hands on some Smith and Cross. If I could only drink one spirit for the rest of my life, that would be it. Straight up. I drank my way through a bottle of Smith and Cross way faster than I thought I would, given that I always have a new spirit neat first and it obviously completely blasted out my tastebuds when I did that. It makes perfect painkillers and I really got to enjoying it as an old fashioned with xocolatl mole bitters. One of my favorite spirits; I need a new bottle.
|
|
#
?
Nov 18, 2011 04:18
|
|
|
Yeah, it's a beast neat but with a little turbinado or demerara syrup, a dash or two of Angostura, and some ice it goes down niiiiiice and smooth. My roommate described that drink like, "You take a sip and then kerbloooooooshkhss...flavor explosion."
|
|
#
?
Nov 18, 2011 06:34
|
|
|
I submit that there is no better drink than a dry martini, and my skill in making them is such that a bartender once complimented me on it. Still, it's curious to give someone props for making a drink with only two ingredients (one if you are Winston Churchill).
|
|
#
?
Nov 18, 2011 23:45
|
|
|
llama_arse posted:I submit that there is no better drink than a dry martini, and my skill in making them is such that a bartender once complimented me on it. Still, it's curious to give someone props for making a drink with only two ingredients (one if you are Winston Churchill). I've never really understood why the Classic Martini is such a big deal. To me, they've always seemed like a struggle to drink a glass full of vodka/gin before it gets warm and gross. Somebody please, explain. Oh, and ATTN- betamax, and any other Ontario goons: LCBO must have read this article: http://www.thegridto.com/life/food-drink/hoarding-alert-lillet-blanc/ Because they are very well stocked in Lillet Blanc as of yesterday. Just got back with my bottle. Finally going to try a Vesper.
|
|
#
?
Nov 19, 2011 00:24
|
|
|
First of all, the glass is probably too big. It shouldn't be any more than 4.5 ounces (as I mentioned earlier in this thread). Secondly, it shouldn't be made with vodka. Third, the vermouth should be fresh. Fourth, it should actually be stirred with ice, rather than just lazily sloshed in the mixing glass. Fifth, there is such a thing as too dry – if your gin : vermouth ratio is exceeding 6 : 1 you should just call a spade a spade and say you're drinking gin up. Finally, a couple dashes of orange bitters and a lemon twist makes it all sing. The reason that no one actually likes Martinis is that few places actually serve martinis. They serve vaguely cool gin/vodka faintly tainted with sour vermouth. And that's terrible.
|
|
#
?
Nov 19, 2011 01:06
|
|
|
Kenning posted:First of all, the glass is probably too big. It shouldn't be any more than 4.5 ounces (as I mentioned earlier in this thread). Secondly, it shouldn't be made with vodka. Third, the vermouth should be fresh. Fourth, it should actually be stirred with ice, rather than just lazily sloshed in the mixing glass. Fifth, there is such a thing as too dry – if your gin : vermouth ratio is exceeding 6 : 1 you should just call a spade a spade and say you're drinking gin up. Finally, a couple dashes of orange bitters and a lemon twist makes it all sing. Was going to post exactly this. A properly made martini is one of the most delicious things out there.
|
|
#
?
Nov 19, 2011 01:08
|
|
|
6pm PST I will have a Sapphire (out of Hendricks) Martini with some Cinzano vermouth and two big rear end spanish olives.
|
|
#
?
Nov 19, 2011 01:20
|
|
|
Kenning posted:First of all, the glass is probably too big. It shouldn't be any more than 4.5 ounces (as I mentioned earlier in this thread). Secondly, it shouldn't be made with vodka. Third, the vermouth should be fresh. Fourth, it should actually be stirred with ice, rather than just lazily sloshed in the mixing glass. Fifth, there is such a thing as too dry – if your gin : vermouth ratio is exceeding 6 : 1 you should just call a spade a spade and say you're drinking gin up. Finally, a couple dashes of orange bitters and a lemon twist makes it all sing. Sweet, thanks for the tips. I just got some Orange Bitters so I'll give this a try. It's funny how people don't know about vermouth going bad. I guess most people (myself included, until recently) just assume everything in the liquor cabinet is okay to just sit there forever. My girlfriend thought I was crazy when I started pouring the months old, unrefrigerated stuff down the sink. Thread Content: The Leatherneck (from Ted Haigh's Vintage Spirits and Forgotten Cocktails): 2 oz. blended whisky 3/4 oz. blue curacao 1/2 oz. lime juice Shake on ice, pour into a chilled cocktail glass, garnish with a lime wheel. This drink is alright. Nothing special, but has a funky greenish blue colour which I guess is it's redeeming quality. Ernest Hemingway fucked around with this message at 01:45 on Nov 19, 2011 |
|
#
?
Nov 19, 2011 01:42
|
|
|
So, am wanting to start playing around with Brandy/Cognac... should I start with something like a cheap brandy (have an unopened bottle of St Remy VSOP)? Or should I actually get some cognac? The cognac most widely available here are Remy Martin, Courvoisier and Hennesy...Ernest Hemingway posted:Oh, and ATTN- betamax, and any other Ontario goons: LCBO must have read this article:
|
|
#
?
Nov 19, 2011 06:43
|
|
|
Kenning posted:First of all, the glass is probably too big. It shouldn't be any more than 4.5 ounces (as I mentioned earlier in this thread). Secondly, it shouldn't be made with vodka. Third, the vermouth should be fresh. Fourth, it should actually be stirred with ice, rather than just lazily sloshed in the mixing glass. Fifth, there is such a thing as too dry – if your gin : vermouth ratio is exceeding 6 : 1 you should just call a spade a spade and say you're drinking gin up. Finally, a couple dashes of orange bitters and a lemon twist makes it all sing. All this, but I'd also add that: a. chill the glass thoroughly by filling it with ice for a while before the Maritinis is poured into it b.I had a great martini once that was served in basically a bowl full of ice that the stemless cocktail cone sat in and that was awesome b. failing b.,you kind of need to be a drinker to down a martini before it gets warm. I enjoy my Martinis the most in the evening, outside, in the late fall or early Spring in New England when I go outside for a smoke and look at the stars. Everything stays nicely chilled.
|
|
#
?
Nov 19, 2011 06:49
|
|
|
|
| # ? Apr 25, 2024 02:04 |
|
|
It's easier to chill glasses by just sticking them in the freezer.
|
|
#
?
Nov 19, 2011 11:25
|
|