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Seconding Bulleit Rye, I really enjoy it. For bourbon, I really love Michter's single barrel. As far as drinks go... Armistice - 1.5oz rye, .25oz Green Chartreuse, .5oz dry vermouth, .25oz maraschino, 2 dashes barrel aged bitters. Stir/coupe. Rhythm & Soul - 2oz rye, .5oz Amaro, .5oz sweet vermouth, 2 dashes Angostura bitters. Stir/Absinthe rinsed rocks/lemon peel. Toronto - 2oz rye, .25oz Fernet-Branca, .25oz simple syrup, 2 dashes Angostura bitters. Stir/coupe/flamed orange peel. Dale's Sazerac - 1 oz cognac, 1 oz rye, 1/2 oz simple syrup, 2 dashes Angostura, 2 dashes Peychaud's, Absinthe rinsed rocks, Lemon twist. Boulevard de Reves - 1.5oz bourbon, 1oz sweet vermouth, 1oz Campari. Stir/coupe/.25oz aged rum float, lemon peel. Left Hand - 1.5oz bourbon, .75oz Campari, .75oz sweet vermouth, 2 dashes mole bitters. Stir/Coupe/Cherry. Also basil and whiskey go really well together, just muddle some basil with some simple syrup, toss in some rye and lemon juice, shake.
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Oct 19, 2012 16:25
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Klauser posted:Seconding Bulleit Rye, I really enjoy it. For bourbon, I really love Michter's single barrel... I have a brand new bottle of bulleit rye and a basil plant at home. Gonna try this tonight. Kenning posted:I do feel like there is some benefit to reducing the POM down. It adds a depth of flavor that the cold process lacks. Although perhaps Morgenthaler's addition of molasses would provide that depth, while the fresh juice provides brightness. I'll see about that when my current batch runs out. The recipes calling for molasses freak me out. Booties fucked around with this message at 17:41 on Oct 19, 2012 |
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Oct 19, 2012 17:39
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Bulleit bourbon is great, but their rye is completely uninteresting to my palette. Rittenhouse 100 is a good deal more flavorful. I'd take that or Old Overholt over Bulleit any day. I'd also recommend making some manhattans, provided you can get good cherries (mine are homemade, but their a a few decent brands of non-cancer cherries) and decent (not sitting in your cupboard for a year) vermouth. I've been mixing them with Dolin Rouge. marmot25 fucked around with this message at 20:07 on Oct 19, 2012 |
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Oct 19, 2012 20:05
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I love Rittenhouse rye. I also love how much it costs, which is "almost nothing." Something this tasty shouldn't cost $22. It just shouldn't. If you are looking for rye cocktails that will make you love rye, you really can't go wrong with a classic Old Fashioned. 1 tsp to 1 tbsp of simple syrup, 2-4 dashes angostura, 2 oz. Rittenhouse, lemon or orange twist, ice if you like. It allows you to actually taste the spirit you're drinking without just drinking straight hooch. It's what I make when I want a drink and don't want to think too hard about what to make, which is most of the time. e: I don't think the Old Fashioned is going to remind you of tiki drinks or gin cocktails, but it might scratch your Scotch itch in a similar way.
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Oct 19, 2012 20:28
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Ah I never had rittenhouse rye straight. I just went through some old overholt and loved it. Really good for manhattens. It's just that time of year so I should get some dolin sweet and about 4 more bottles of whiskey
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Oct 19, 2012 21:27
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Yep, the basil, simple syrup, lemon and rye recipe posted above is loving delicious. I topped it with soda water. Does that make me a bad person? 
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Oct 19, 2012 23:41
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Booties posted:Ah I never had rittenhouse rye straight. I just went through some old overholt and loved it. Really good for manhattens. It's just that time of year so I should get some dolin sweet and about 4 more bottles of whiskey I really like old overholt + carpano antica. I could never get my manhattan the way I like it using dolin. Though dolin goes great with rittenhouse so go figure. Totally trying the basil thing tonight, my wife showed up with fresh basil last night. How serendipitous.
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Oct 20, 2012 01:31
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King Hotpants posted:I love Rittenhouse rye. I also love how much it costs, which is "almost nothing." Something this tasty shouldn't cost $22. It just shouldn't. The classic Old Fashioned works for lots of whiskeys. For some irritating reason Rittenhouse has been hard for me to find (when I've had it, it rules), but Old Overholt works pretty well, too. I haven't tried Bulleit but I like their bourbon.
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Oct 20, 2012 02:17
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It's not just for you. Rittenhouse was easy to get for about 2 months after its release earlier this year, and now it's impossible to find for another 8 months or so. It's just because, as has been mentioned, Rittenhouse is cheap, and incredibly delicious. I'd sooner drink Bulleit rye than Old Overholt, if those were my choices.
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Oct 20, 2012 11:25
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Old Fashioned experiment tonight. Going with this: Maker's Mark Angostura Bitters Simple syrup Lemon twist Ice How does that sound? Am I missing anything important? Been looking up a few recipes and they tend to vary wildly. edit: well nevermind then! Apparently my local liquor store no longer stocks Angostura. Motherfuckers. 
Nuclear Tourist fucked around with this message at 14:46 on Oct 20, 2012 |
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Oct 20, 2012 13:24
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King Hotpants posted:I love Rittenhouse rye. I also love how much it costs, which is "almost nothing." Something this tasty shouldn't cost $22. It just shouldn't. I bought a bottle from a local store but it tastes like musty cardboard. Attempting to mix it only makes the taste stronger unless it's super sugary. Is it possible it'd gone off from being stored at too high of temperatures?
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Oct 20, 2012 20:39
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Nuclear Tourist posted:edit: well nevermind then! Apparently my local liquor store no longer stocks Angostura. Motherfuckers. Check out your local supermarket. And try and orange twist.
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Oct 20, 2012 21:26
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Nuclear Tourist posted:Old Fashioned experiment tonight. Going with this:
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Oct 20, 2012 21:42
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icehewk posted:I bought a bottle from a local store but it tastes like musty cardboard. Attempting to mix it only makes the taste stronger unless it's super sugary. Is it possible it'd gone off from being stored at too high of temperatures? Something weird must have happened, cause I've never tasted something go off like that. It's definitely worth trying another bottle if you find one.
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Oct 21, 2012 05:55
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Kenning posted:It's not just for you. Rittenhouse was easy to get for about 2 months after its release earlier this year, and now it's impossible to find for another 8 months or so. It's just because, as has been mentioned, Rittenhouse is cheap, and incredibly delicious. I just bought a bottle of Rittenhouse 100 in SF yesterday at Cask. I see that BevMo is completely sold out, though. I made the rye/lemon/basil with demerara syrup in roughly a 2 oz rye/0.75 oz lemon/0.5 oz syrup ratio. Delicious--I might ease up on the syrup a bit next time, though.
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Oct 22, 2012 04:44
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marmot25 posted:I just bought a bottle of Rittenhouse 100 in SF yesterday at Cask. I see that BevMo is completely sold out, though. I used an ounce of simple and it was fine. How much more concentrated is demerara? I'm not familiar.
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Oct 22, 2012 14:54
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Booties posted:I used an ounce of simple and it was fine. How much more concentrated is demerara? I'm not familiar. It's 2:1, just like normal simple. I think I'm just used to a slightly more bitter cocktails with rye/citrus juice such as Paper Plane or (what I've been making recently) Last Words with rye/bourbon. Since I have a ton of basil left I'll tinker with this a bit more tonight during my debate drinking.
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Oct 22, 2012 19:11
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marmot25 posted:It's 2:1, just like normal simple. I think I'm just used to a slightly more bitter cocktails with rye/citrus juice such as Paper Plane or (what I've been making recently) Last Words with rye/bourbon. ....I do 1:1. I thought that was the new standard.
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Oct 22, 2012 19:25
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Yeah, I thought "normal" syrup was 1:1 and "rich" syrup was 2:1. At least that's how I've always made it.
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Oct 22, 2012 19:29
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King Hotpants posted:Yeah, I thought "normal" syrup was 1:1 and "rich" syrup was 2:1. At least that's how I've always made it. Ah you're probably right. I can never remember so I usually google it whenever make a new batch. The demerara I make is definitely 2:1 though. 
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Oct 22, 2012 19:47
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Anyone got recommendations on a cucumber martini? I've seen several recipes, some call for muddling, some for juicing. There are differing opinions on what variety of cucumber to use and whether to add a little simple syrup or not. Do you guys have any opinions? Every single recipe calls for Hendrick's, though.
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Oct 22, 2012 20:42
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I used to make those a really long time ago, it's been a while. I muddled a handful of slices. I also liked throwing some parsley in the mix too.
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Oct 22, 2012 21:24
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Ohio has stupid liquor laws and I need to buy some absinthe. I don't want to end up buying a lovely bottle, what are the brands I should be looking for. Never going to drink it straight/dripped, need it for other cocktails.
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Oct 22, 2012 22:00
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I've had Pacifique which is quite nice and not outrageously expensive. You can read reviews from people seriously into absinthe here.
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Oct 22, 2012 23:06
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The only recommendation you need is Mansinthe, the only Absinthe developed by Marilyn Manson... I use Kuebler myself, but if it's just spritzes for Sazeracs you could also go with Pernod.
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Oct 24, 2012 03:28
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I have herbsaint for sazeracs. so far it has served as a decent substitution for absinthe in other cocktails. it's also a lot cheaper than absinthe
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Oct 24, 2012 04:14
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Klauser posted:I used to make those a really long time ago, it's been a while. Try doing it with dill weed
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Oct 24, 2012 20:18
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Engin3 posted:I have herbsaint for sazeracs. so far it has served as a decent substitution for absinthe in other cocktails. it's also a lot cheaper than absinthe Thanks, I was trying to find a way around spending $50 for a cocktail ingredient used to merely coat a glass.
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Oct 24, 2012 20:49
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Well, if you do invest in a $50-$60 bottle of absinthe the fact is it will last a long drat time, since what are you really gonna use absinthe for? Sazeracs, Corpse Revivers, maybe the occasional Obituary Cocktail. I personally think that's a worthwhile thing to keep in the bar, because, like something like Chartreuse, real absinthe makes a difference in a cocktail, and it sucks to not have it, even though it's pricey as gently caress.
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Oct 24, 2012 21:26
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Monkey glands are an excellent Absinthe cocktail.
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Oct 24, 2012 21:29
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Kenning posted:Well, if you do invest in a $50-$60 bottle of absinthe the fact is it will last a long drat time Absinthe Frappes. Did a bottle in an afternoon.
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Oct 24, 2012 21:45
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Kenning posted:Corpse Reviver Kenning posted:Obituary Cocktail pork never goes bad posted:Monkey gland I love absinthe and these all sound amazing. Can I have the recipes, please?
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Oct 24, 2012 23:24
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Half the fun of cocktails is in the name. I bought a bartending book and laughed my rear end off just scanning through the titles.
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Oct 24, 2012 23:40
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Steve Yun posted:Half the fun of cocktails is in the name. I bought a bartending book and laughed my rear end off just scanning through the titles.
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Oct 24, 2012 23:51
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The Cuntsmasher, and other cocktail titties. By Vegetable Melange.
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Oct 25, 2012 00:24
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I'm seeking advice on a punch for a party this weekend. It's for 10-15 people and there will probably be a good amount of other liquors and beers. I'd like to spend around $20-30. I like some of the punches Kenning has mentioned in this thread using fresh fruit to make syrup. The usual punch for this crowd is a mixture of vodka, sprite, and sherbert. If there is a punch that is bright or deep red that would be even better.
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Oct 25, 2012 01:15
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Speaking of fresh fruit, do you guys put cherries in with other things besides brandy? I was thinking about what dark rum might could do to black cherries.
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Oct 25, 2012 02:16
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Steve Yun posted:Half the fun of cocktails is in the name. I bought a bartending book and laughed my rear end off just scanning through the titles. Yeah, I'm a sucker for cocktails with ridiculous names. Anything like a zombie or a brain destroyer, etc will suck me in with no effort. I also bought an old cocktail book recently (published in the late 90s but probably not updated since the 70s) and the cocktails are all hilariously pedestrian but have wildly imaginative names. Each section (vodka, gin, brandy, etc) is pretty much the same recipes but with the main ingredient changed as appropriate.
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Oct 25, 2012 02:39
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Kenning posted:Well, if you do invest in a $50-$60 bottle of absinthe the fact is it will last a long drat time, since what are you really gonna use absinthe for? Sazeracs, Corpse Revivers, maybe the occasional Obituary Cocktail. I personally think that's a worthwhile thing to keep in the bar, because, like something like Chartreuse, real absinthe makes a difference in a cocktail, and it sucks to not have it, even though it's pricey as gently caress. I plan on getting a real bottle, mostly to rim or use in a splash. Have never drank much of it, doubt I'll every try it with a dip or anything. But I love Sazeracs and it looks like other cocktails I see with it I'll love as well, including the two you mentioned. Going through that site though, the bottle I recognize that is in stock around my area is Lucid, which as I suspected by the look of the bottle, is very middle of the road and is around 70 dollars... Hopefully the other bottle ends up being better when I can get over there.
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Oct 25, 2012 02:41
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cyberia posted:I love absinthe and these all sound amazing. Can I have the recipes, please? Gin, orange juice, grenadine, absinthe. I do 2 parts gin to 1 part orange, a dash of grenadine, and a solid glug (or two, but no more than half the amount of orange juice) of absinthe. I could dig out what some of the cocktail books say tomorrow - I remember Dale DeGroff saying some fun stuff about it.
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Oct 25, 2012 06:53
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