Best Cocktail

[Anonymous No.13754576]

What is the best cocktail that man has devised?

[Anonymous No.13754611]

>>13754576
I'm partial to the Negroni myself, but the entire point of 99% of cocktails is to be a tasty way of putting liquor down your throat. From a burn-masking point of view, the Dark and Stormy, Margarita, and Cosmopolitan are probably up there - they never taste as strong as they are.

[Anonymous No.13754698]

>>13754576
The original version of the Mai Tai.

2oz heavily aged rum
0.75oz fresh squeezed lime juice
0.5oz dry curacao
0.25 oz orgeat syrup
0.25 oz demerara syrup

[Anonymous No.13756108]

>>13754576
Any variation of the Moscow mule that uses whisky instead of disgusting vodka.
>local dive makes an apple cider mule with crown royal apple and fresh cider
>so much alcohol and tastes great

[Anonymous No.13756127]

>>13754576
Bartender here. Cocktails are highly palate-dependent, and this >>13754611 is one approach but definitely not the only one. The best drink to chug large amounts of liquor rapidly is really just chilled fernet branca or frozen green chartreuse. Fernet is 40% and smooth as fuck, frozen green chartreuse is 55% and hides it's booziness well. In terms of alcohol per dollar that doesn't suck, budget bourbon whiskies as batched old fashioneds are the way to go (I'm partial to Henry McKenna, but Cabin Still, Ancient Age, and J.W. Dant Bonded are all great options.) Make a 3-4 liter batch of old fashioneds, add sugar and bitters until it tastes right to you, and just bottle them shits back into the empty whiskey bottles and refrigerate them. You'll have an easy cocktail anytime, and over the course of 3 months to a year the batched cocktail will actually improve over time.

If you're interested in cocktails which actually require a great deal of technique and finesse to execute, the Daiquiri/Gimlet and the Martini (a traditional martini, with a significant proportion of vermouth, no olive, and with or without orange bitters) are kind of the technical skills tests that most bartenders recognize, as your gin/rum choice, ratio, and the freshness of your ingredients really shine through. As for my favorite goto cocktails, I have four, one per season:

Spring:
Alaska
4-7:1 gin to green chartreuse, depending on gin, stirred gently and strained into a chilled stemmed glass with an expressed lemon coin

Summer:
Airmail
0.5 oz Plantation Pineapple
0.5 oz good, funky pot-stilled Jamaica rum
0.5 oz dark, rich honey, diluted with water to 50 brix (about 2:1 honey to water, though your results may vary)
0.5 oz freshest lime available, ideally squeezed immediately before making the cocktail
3 oz dry sparkling rose with some body (e.g. Piazza Grande)

Shake everything but the sparkling, double strain into a stemmed glass, add the sparkling.

[Anonymous No.13756132]

>>13756127
Fall: Champs-Elysses
Lighter, refreshing spec:
1.5 dry cognac (ideally Pierre Ferrand 1840)
0.5 Green Chartreuse
0.5 1:1 Simple Syrup (a brown sugar/demerara syrup works great here as well)
0.75 Fresh-ass lime juice

Shake, double-strain, no garnish.

Burlier, more spirit-forward version:
1.75 Dry Cognac (ideally Pierre Ferrand 1840)
0.5 Green Chartreuse
short 0.25 simple
3 dashes baking-spice influenced bitters (Ideally Scrappy's Cardamom Bitters)

Stir, strain over a single large rock, garnish with an expressed lime coin

Winter: Boulevardier
5 parts Cognac (if you're feelin' smooth) or Bonded Rye Whiskey (if you're feelin' spicy)
3 parts Sweet Vermouth (Ideally Cocci Di Torino)
2 parts Campari (your mileage may vary with other red bitters)

Stir, strain into whatever glass, with or without ice, and garnish with an orange coin.


Don't drink shit, learn how to make great drinks. Buy books. Git Gud.

[Anonymous No.13757169]

>>13756127
>>13756132
glad to meet another chartreuse nigga

[Anonymous No.13757172]

>>13754576
Brandy Alexander

[Anonymous No.13757191]

>>13756127
>>13756132
Good shit my man

[Anonymous No.13757274]

Hemingway Daiquiri

Yeah, it's called a Daiquiri and it's pink in color but this is seriously fucking delicious. I've only tried it at home with fresh squeezed lemon and grapefruit, so your experience might not be that great with bottled juices. Also, the cherry liquer is an expensive ingredient. The work and cost, alongside the fact that it's really a summer cocktail, make this more of a treat than a go-to but I still can't recommend it enough.

[Anonymous No.13757869]

>>13754576
I will always hold it to be the absurdly beautiful simplicity of the Manhattan. That's just a masterpiece of flavor-related timing. I do feel that Tiki drinks come close because of how intricate they can be, but the Manhattan has such a complex flavor profile in spite of its simplicity. I've a few ones I've made trying to marry both the "classic cocktail" tradition and the "exotic cocktail" tradition, mostly by choosing unusual syrups (cinnamon syrup, passion fruit syrup, honey syrup) in variations of sours.

>>13754698
Based and Trader Vic-pilled.

>>13756127
>>13756132
Ayyy, another bartender in this place! Interesting proportions on that Boulevardier, I've always heard equal parts (basically a negroni with bourbon); seeing it with Cognac (which, while quite nice, I think would just drown in the vermouth and Campari) is unusual, so I can understand the change in proportions. The rye, though, that'd be an interesting try out, though I feel it might overpower everything else. I need to try those out. Mixology is all over the place, you've people drinking that to get wasted, you've people drinking that to try out new and unusual flavors, and the ones who are too much in their own head (I've had to make a Vodka Martini that was pickle brine and vodka, and I felt like I needed to wash my hands throughout the rest of the night).

>>13757274
The Hemingway Daiquiri is beautiful. Also, I feel that using fresh juice is a requirement for pretty much everything, it really brings everything to the forefront.

[Anonymous No.13757911]

Taste good without giving you diabetes

[Anonymous No.13758025]

1. add squash (any flavour)
2. add vodka
3. drink and do a bunch of ket
squadka

[Anonymous No.13758037]

>>13754611
Don’t forget the devilish Long Island iced tea. Possibly the most alcoholic drink in existence that doesn’t have any alcoholic taste.

[Anonymous No.13758038]

vodka and water is a really good cocktail

[Anonymous No.13758137]

>>13756108
So not a Moscow mule at all but instead a cider whisky smash.

[Anonymous No.13759529]

>>13758038
You disgust me.

[Anonymous No.13759610]

>>13754576
Personally? The Last Word.

[Anonymous No.13759613]

>>13756127
Bartender senpai, notice me :3

[Anonymous No.13759641]

Florida man confirming that the Mojito is the absolute best cocktail next to the Gin and Tonic.

[Anonymous No.13759704]

>>13754576
Long Island Iced Tea. Perfect combination of alcoholic potency and deliciousness.

[Anonymous No.13759758]

Last Word, a Gin and Tonic, and a Negroi are the three cocktails you will ever need.

[Anonymous No.13759763]

>>13759704
Are you joking? This drink is only ordered by blacks or underage kids. It’s one of the least balanced cocktails and when you order it you will nearly always recurved a botched version of it. Very few bartenders are going to pour 4-5oz of liquor into a single drink.

The best cocktail is obviously the Tom Collins. Simple, elegant, to the point, Tom Collins is the very best.

[Anonymous No.13759777]

>>13759763
>Tom Collins is the very best.
OK, Ned.

[Anonymous No.13760094]

>>13758137
Kys nigger

[Anonymous No.13760118]

>>13754576
dark and stormy.
>2 and a half parts ginger beer
>1 part spiced rum
>lime wedge

[Anonymous No.13761384]

>>13759758
"last word" is a cocktail name?

[Anonymous No.13761388]

Caipirinha is a really good one if from a Brasilian joint.

[Anonymous No.13761406]

>>13759777
Nice trips, but I'm more of a white wine spritzer kind of guy.

[Anonymous No.13762431]

How much simple syrup should i use to replace the sugar cuges in an Old Fashioned? I can't get fine sugar cubes here for some reason, only brown or cane sugar cubes.

[Anonymous No.13762453]

>>13754576
Sazerac

[Anonymous No.13762476]

>>13761384
Yup. The Last Word, equal parts gin, Chartreuse, Maraschino liqueur and lemon juice.
>>13762431
All of those work. You add twice as much simple syrup in weight, which isn't that good a guess. I'd say go for 0.25 oz.

[Anonymous No.13762502]

BAHAMA MAMA
LET'S GET SHITHOUSED

[Anonymous No.13763095]

>>13762476
Damn i never heard of the last word but i tried it today and it's one of the best cocktails i've ever tried! Thanks for the recomendation. But it's a strong one.

[Anonymous No.13763120]

>>13763095
It's also a great thing to experiment since it boils down to:
>spirit
>bitter/herbal liqueur
>sweet liqueur
>sour
One of my recent variations was a tiki detour into it (1 oz Jamaican rum, 1 oz lime juice, 0.5 oz falernum, 0.5 oz triple sec, 0.5 oz passoa, 0.5 oz allspice dram), which I loved, deceptively balanced, too, for something so sour. Doing variations on things is quite fun. There's a few templates where you can build upon something new.

[Anonymous No.13763152]

Tiki has a special place in my heart even though my authentic experience nearly killed me.

The worst cocktail are the pop rock shooters. Are you drinking booze or just drinking sugar?

[Anonymous No.13763159]

>>13754611
Absolutely based and pasta pilled.

It’s not exactly a cocktail but I make limoncello with an old family recipe and it’s delicious. I have some after dinner nearly every night.

[Anonymous No.13763230]

>>13763152
The authentic tiki experience is eating Chinese food, drinking cocktails made in the style of Trader Vic or Donn Beach, which are closer to Caribbean ones anyhow.

[Anonymous No.13763243]

>>13754576
Gin and tonic

[Anonymous No.13763253]

>>13754576
My cock in your mom's tail

[Anonymous No.13763257]

>>13763230
Aka Hong Kong in Harvard Square

[Anonymous No.13763263]

>>13763257
This isn’t supposed to sound clever btw. Talking about a real place known for Chinese food and tiki drinks.

[Anonymous No.13763301]

The first and the best.

[Anonymous No.13763345]

>>13754611
>I'm partial to the Negroni myself
https://youtu.be/9Z0Ujet360s

[Anonymous No.13763363]

>>13763257
>>13763263
Oh, absolutely. Go to any of the Trader Vic's left and you get Chinese food. Rumaki, Crab Rangoon, Pu-Pu platters, all Tiki. I love that shit.

[Anonymous No.13763605]

>>13763152
I don't know if it was authentic but the only tiki I've experienced was Frankie's tiki room in Vegas (in a bad neighborhood). Zombies were great.

[Anonymous No.13763654]

>>13763605
>Frankie's Tiki Room
Based, and it's authentic. Tiki is a weird movement, it's a fantasyland version of the South Pacific. Authentic tiki is closer to 30's-50's America than it is to "real" stuff. It's weird.

[Anonymous No.13763671]

60/40 vodka oj
works every time

[Anonymous No.13763755]

>>13763654
Well we really liked the place, enough so to return on the same Vegas trip. I liked the skull rating system on how strong the drinks were. If anyone is ever in Vegas it's worth the Uber, it's just a bit west of i15 on Charleston.
Elaborate on how tiki almost killed you?

[Anonymous No.13763773]

Love a Jungle Bird. So fuckin good. Sweet, sour, bitter, dry. Gets a nice froth from the pineapple juice.

[Anonymous No.13764122]

>>13758137
To be fair, i spent a year drinking “kentucky mules” which was just the substitution of whiskey and vodka and was fantastic

[Anonymous No.13764129]

>>13759641
Real florida man here. Mojitos are for women. Gin is for cleaning flesh wounds and whiskey is for sustenance.

[Anonymous No.13764211]

I'm a fan of a penicillin myself, though because they are more of a cocktail bar drink, aren't super popular.
1) Prepare a 1:1 honey syrup, add water, add heat, chill, simple shit. An 8 oz. bottle is good for about 20 drinks.
2) Peel and muddle fresh peeled ginger until well mashed
3) Add 1 1/2 oz of famous groose, or blended scotch of your choice, honey syrup, and lime juice. Try for fresh lime juice, but bottled has its advantages as well.
4) Add ice, shake the bitch, then strain into a cocktail glass.
5) Finish with a 1/2 oz of an Islay scotch poured on the back of a bar spoon. Garnish with a lemon or orange peel if feeling faggoty.

While you have that honey syrup though, make a prohibition classic, a bee's knees. Sweet gin drink, and simple as shit.

2 oz gin, I like Beefeater
1/2 oz honey syrup
1/2 oz fresh lemon juice

Make this as a double or triple, go quads, you'll be girl drink drunk in no time.

[Anonymous No.13764229]

>>13757911
Mein neger.

[Anonymous No.13764414]

>>13759763
Unless your Tom Collins are made with Old Tom gin, you're probably drinking Gin Fizzes.

[Anonymous No.13764416]

For me it's the Corpse Reviver #2.
Equal parts gin, lemon juice, cointreau, Cocci Americano with an absinthe rinse.

[Anonymous No.13766062]

>>13764414
John Collins is what you're looking for.

[Anonymous No.13767616]

>>13763755
Had a zombie and a punch bowl as an after party with a friend. Lost my dinner and what I drank and spent the whole night to early afternoon puking and the runs

[Anonymous No.13768278]

>>13763773
Which app is this screenshot from? I like to use My Bar but the cocktail list isn't that great.

[Anonymous No.13768481]

>>13768278
App is called Mixel, I really recommend it

[Anonymous No.13768531]

I make a girly old fashioned, that's pretty good. Muddle a spoon of sugar, an orange slice, 2- 3 spoonfulls of water, and 4-5 dashes of bitters. Add rocks, add a couple maraschino cherries, a spoonful of the juice and then add either rye or bourbon, and stir. It's basically just a sweeter less whisky forward old fashioned.

[Anonymous No.13768536]

>>13754576
The Long Island Iced Tea.
Tastes refreshing and not boozy, yet gets you incredibly fucked up.

[Anonymous No.13769554]

>>13768481
Thanks bro, you're the boss.

[Anonymous No.13769630]

>>13768536
But I like boozy flavours

[Anonymous No.13769817]

>>13764416
yes ladddd

Have you tried a concealed weapon? also very nice

[Anonymous No.13769841]

>>13763301
Cognac or rye though? I've only tried the rye standard, but cognac was the original base.

[Anonymous No.13769975]

Help me lads, I just tried to make a whiskey sour and it's revolting.
I may have put too much lemon juice in. Like way too much.

[Anonymous No.13769986]

>>13759529
I mean, a vodka and soda/tonic is pretty much the same thing. Not BAD, but definitely a lacklustre drink that's one step up from a White Claw.

[Anonymous No.13769987]

>>13769975
Cocktails require precise measurements, don't just tr to "wing it", measure each ingredient individually and follow the directions concerning the order of which they are mixed.

[Anonymous No.13770004]

>>13769987
Noted anon, i'll be more precise. For now I'll drink it with coke to take the harshness off

[Anonymous No.13770023]

>>13754576
One severely underrated cocktail is the Stinger, which is Cognac and creme de menthe in a 5:2 proportion. Incredibly popular for much of the 20th century, but fell out of favour in the '70s and is obscure today, with brief mentions in retro shows like Mad Men.

[Anonymous No.13770035]

I make myself cracker-ass Old Fashioneds with rye, a slice of orange, Maraschino cherry, and ginger ale. Good enough for the likes of me.

[Anonymous No.13770088]

>>13754576
The Humdinger:

2 shots vodka
Filter through 4 year old sister's unwashed underwear and
Serve with kelp
Too much marijuana, please send help.

[Anonymous No.13770103]

>>13769975
2 oz whiskey, 1 oz lemon juice, 1 oz simple syrup. Basic recipe. You may fine tune it by dropping it to 2 oz whiskey, 0.75 oz lemon juice, 0.75 oz simple syrup.
>>13769986
Not a fan of the vodka soda, if I'm drinking something I'm drinking for flavor.

[Anonymous No.13771446]

>>13769841
Usually just rye because I always have a bottle of bullit floating around but if I have it i'll actually do 2 parts rye to 1 part cognac.