cocktails

[Anonymous No.12500499]

Can we have a "cocktails worth a mention" thread?

I've been into mixing for a few years now, and I used to be real good about trying new recipes, but it seems once I left the staples I haven't found any that have really tasted great and have fallen into a rut. The GF and I will try new ones and the next night just go back to our usual because we weren't all that impressed.

I'll offer up our honorable mentions

Manhattan
2 oz Bourbon (I'm from the midwest so)
1 oz Sweet Vermouth
2 dashed orange bitters

California ice tea (this one is almost easier to make doubles rather than 6 1/2 oz pours)
1/2 oz vodka
1/2 oz gin
1/2 oz white rum
1/2 oz dark rum
1/2 oz tequila (usually use gold)
1/2 oz Triple Sec (I've been using Grand Mariner or DeKuyper 03 and it works really well too)
1/2 oz simple syrup
3/4 oz lemon juice
Serve in a highball on ice and top off with orange juice.

[Anonymous No.12500516]

>>12500499
>orange bitters in manhattan
just use angostura like a normal person. and at least 3 dashes

[Anonymous No.12500541]

>>12500516
Angostura is certainly the og, but the orange goes really well with bourbon as well and kind of brightens it up.

However I always heard the 2, 1, 2 recipe was because the area code for Manhattan was 212.Who tf knows though.

[Anonymous No.12500689]

>>12500499
Boulevardiers are god tier.
it just equal parts rye whiskey, sweet vermouth and campari. Essentially a Negroni but with rye.

[Anonymous No.12500717]

>>12500689
I'll give it a try tonight. I've not found anything that has made me like campari, but I can see the whiskey mellowing it out more than gin would.

[Anonymous No.12500729]

>>12500717
yeah it calms the campari down a bit. i love negronis but the whiskey version is simply better.

[Anonymous No.12500736]

>>12500499
Perhaps get into distilling if you're in that much of a rut. I'm assuming you're already making your own infusions. Also never forget the dry vermouth in you G&T.

[Anonymous No.12500772]

>>12500736
How much of an undertaking is that? I've never even looked into distilling.

I've thought about aging whole cocktails in barrels. I went to a cocktail bar on vacation a few years back and they had aged Manhattans for a few months and I've still never had anything that comes close.

[Anonymous No.12500791]

>>12500772
It's very easy to set up a simple oven-top still with a brass mesh tower, worm in a cooler, and drip catch. Since it's not brewing, you don't have to worry as much about sanitizing the vessels (culligan jug with juice concentrate and yeast for a few weeks works just fine).

Just do a little research to know the basics, like don't catch the first of your run because it's more methanol than ethanol.

[Anonymous No.12500813]

>>12500541
the recipe i use was always at least 3 ango bitters dashes. more depending on what vermouth you use, because bitters are very sugary. i like cocchi vermouth di torino, it has kind of a chocolatey/dried fruit note to it

[Anonymous No.12500857]

>>12500499
The Final Ward
3/4oz rye whiskey
3/4oz Green Chartreuse
3/4 oz maraschino liquer
3/4oz ml lemon juice
Shake, strain and serve up. No garnish.

What whiskey and vermouth are you using in your manhattan?
You can always stuff around with subtle variations if its a drink you already like. My standard these days is

2.5oz wild turkey rare breed
1oz antico formula
4 dashes angostura

[Anonymous No.12500887]

>>12500857
I believe Tribuno is what I'm working on right now.

>Green Chartreuse

Where do you get yours? Nowhere local has any for me to mess around with.

[Anonymous No.12501518]

>>12500499
"The Delicate Provençal"
>1 oz. Rosé Vodka
>3 oz. Club Soda
>2 Dashes Lavender Bitters
>Simple Syrup to Taste
You could add a little bit of lemon and/or lime juice to freshen it up if you like.

[Anonymous No.12501605]

>>12500887
different states have different liquor laws so it might be harder to find or even impossible in some states if no registered vendors carry it

[Anonymous No.12501648]

>>12500887
>>12501605
Try liquorama.net. The prices are usually quite reasonable even though they typically don't beat Lee's Liquor and Total Wine in Las Vegas. But liquor here is hugely less expensive than what I experienced in Virginia and New England. Shipping is too high to just buy a couple bottles, so that site is really only good for larger purchases.

[Anonymous No.12501659]

I just made:
>Pineapple Peach Kombucha
>White Rum
>Pineapple syrup
>Peach Syrup
>Fresh Squeezed Lemon
>Ice
I didn't measure anything. Came out pretty good. Just don't put kombucha in the shaker.

[Anonymous No.12501666]

>>12500499
I only drink the best.

[Anonymous No.12501674]

>tfw too much of an alcoholic to keep a liquor cabinet around longer than a week or so.
>never get a chance to try mixing nice cocktails.
>just end up binge drinking all the liquor straight.
its a shame too because i went to a fancy speakeasy once and got a very expensive manhattan that was absolutely incredible. it was completely worth the ~$15 i payed for it.

[Anonymous No.12501682]

Big fan of gin and citrus so Gimlet, Southside, Last Word. All delicious spins on similar tastes.

[Anonymous No.12501929]

Using the basic sour template allows for a lot of experimentation. You can get a ton of variations swapping spirits, citrus juice, and sweetener
2 oz spirit
3/4 oz citrus
1/2 oz sweetener

[Anonymous No.12502119]

>>12501674
I used to be this way but luckily have curbed my drinking down to 0-1 drinks per day, albeit strong ones usually. It's so worth getting some decent liquors, liqueurs, bitters, and such. I use proof66.com to find good but inexpensive stuff as well as good but a bit pricier stuff. The top of the bar has the affordable stuff, and the bottom inside the cabinet has the pricier stuff that I never touch. It's there to pull out for special occasions and for guests, but so far the few guests I've had over have opted for the stuff that's already out.