Or what has been your go to lately? I’m usually a whiskey and ginger kinda guy but I’m trying to branch out a little these days. What’re you drinking?
Currently sipping on a Paloma:
- 1.5 oz Tequila (blanco)
- .5oz lime juice
- 4 oz Grapefruit soda (Jarritos today)
- Pinch of salt
French 75 (use good champagne)
French 76 (use good champagne)
Old fashioned (use expensive cherries)
Side car (use orange brandy instead of orange liqueur)
Manhattan (don’t skimp on bitters)
Cosmopolitan (throw the used lime into the shaker)
Whiskey sour (use egg white)
Gimlet (add a cedar leaf for more flavor)Fresh fruit is a must to make the best drinks.
Second the whiskey sour (with egg white) and the Manhattan…
…and I’ll add a Moscow Mule when on a sunny patio and it’s a scorching day
I like the cut of your jib! 🎩
Great list. Missing Sazerac, but someone else has you covered already.
Off to find a cedar leaf, I haven’t tried that…
Never heard them called leaves before, only needles so that’s cool.
Gin and Tonic with fresh Rosemary and Orange is nice. Bet a cedar leaf would be nice in there too.
Absolute favorite is the Sazerac. Any recipe you find use less sugar.
Do you make yours with a split base of rye and cognac or do you go for straight rye? Love me a good Sazerac! If you haven’t had one yet, give the bijou or la louisiane a try too. Both are delicious new orleans style cocktails
I like it straight rye mostly but always love to try and see if a good bartender can make it 50/50 too.
I like tiki drinks.
Painkillers are incredible. I’ll take 12.
measurements:
- 2 oz Dark Rum (preferably Pusser’s Rum, as it’s the traditional choice)
- 4 oz Pineapple Juice
- 1 oz Orange Juice
- 1 oz Cream of Coconut *Garnish: Grated Nutmeg and optionally a pineapple wedge or cherry
Instructions:
- Combine Ingredients: In a shaker, add the dark rum, pineapple juice, orange juice, and cream of coconut with ice.
- Shake Well: Shake vigorously until well chilled.
- Strain: Strain the mixture into a hurricane glass or large snifter filled with ice.
- Garnish: Generously grate fresh nutmeg on top of the drink and, if you like, add a pineapple wedge or cherry for decoration.
I really like both the Jungle Bird and Artichoke Hold served on crushed ice as tiki drinks.
The Jungle Bird
- 1.5 oz Jamaican rum
- .75 oz Campari
- 1 oz pineapple juice, preferably fresh
- .5 oz lime juice
- .5 oz Demerara syrup (1:1 sugar to water) Shake on ice and strain into crushed ice. Garnish: pineapple wedge and frond
Artichoke Hold:
- 0.75 oz Jamaican Rum preferably Smith & Cross
- 0.75 oz Cynar
- 0.5 oz Elderflower Liqueur preferably St Germain
- 0.75 oz Lime Juice
- 0.5 oz Orgeat
Same as above, shake on ice and strain onto crushed ice.
The jungle bird is one of the greatest. I typically use blackstrap rum. I’ve even clarified it before with milk
Gin and Tonic is my go-to.
The one that catches people off guard, but people generally seem to enjoy once they try is dark rum and orange juice (but the OJ has to be good, the kind thats pulpy / thick).
That’s my reaction with a jager mule usually. Just a Moscow mule, sub the vodka for jagermeister. It sounds way too much, but the flavors of the ginger and the jager fit so well together, it’s really more than the sum of its parts.
Mai Tai. All the joy of vacationing on a beach, without the beach.
I’m sober now, but back when I drank I always loved a martini made with equal parts gin and sweet vermouth with a splash of grenadine and a maraschino cherry.
I dunno about favorite, but my go-tos are an Old Fashioned in the fall and winter, and a Tom Collins in spring and summer.
Those become a Manhattan or an Aviation if I’m feeling fancy or just want to mix it up.
Penicillin. Honey, bourbon, scotch, ginger, and lemon, all in one.
This is my go to during cold months, though I usually see it made with scotch instead of bourbon.
I prefer bourbon, haha. Not super traditional, but I tend to prefer bourbon over scotch, so other than the smokey top I like bourbon in mine. Doesn’t make a huge difference overall!
A Right Hand.
You have to make it yourself though because unfortunately no one knows what the hell this delicious drink is.
An Old Pal - which is a minor variation of a Boulevardier
- 1 ounce Rye
- 1 ounce Campari
- 1 ounce dry Vermouth
- Served straight up garnished with a twist of lemon
If I can find it, Time Release is fantastic and should be on everyone’s must try list
- 1.5 ounces Dry Gin
- 1 ounce White Port
- 0.5 ounce Sloe Gin
- 0.25 ounce Yellow Chartreuse
- Stirred not shaken, served straight up, garnished with a cherry
Great sipper that changes in flavor significantly as it warms up. Most places don’t have White Port on hand and few have Sloe Gin on hand so can be difficult to get at a bar.
I’m partial to the New Orleans cocktails. If I’m making a Sazerac, I like this variation.
On the whole, though, my favorite has to be the Vieux Carré
- 3/4 oz rye
- 3/4 oz cognac
- 3/4 oz sweet vermouth
- 1/3 oz Bénédictine D.O.M
- 2 dashes Peychaud’s bitters
- 1 dash Angostura bitters
- Optional absinthe rinse (I usually keep some absinthe in an atomizer because I refuse to throw out perfectly good absinthe)
Serve in a rocks glass with a lemon twist
At the same time, though, my love for bitter sometimes draws me to a Bonsoni:
- 2 oz Carpano Antica vermouth
- 1/2 oz Fernet Branca
I like the sound of that. Needs to be bitter, otherwise I chug them !
I quite like salty margaritas and dirty martinis.
If you want bitter use fresh grapefruit juice, the sodas have enough sugar for a sweet/tart balance I enjoy but fresh is a lot more “dry.”
Try a salt and pepper martini. They changed my mind about gin
Removed by mod
Daytime: Caeser
Nighttime: Negroni or Manhattan
Those are my go to as well, except bloody Mary, but similar to a Caesar.
Painkiller, which is piña colada for grown-ups
Whiskey Sour, skip the egg
Classic Daiquiri (not the slush one)
