/cock/ - Cocktail general

[Anonymous No.15715668]

Alright /ck/ let's talk about cocktails.

Favorite cocktail?
Bourbon or Rye in Old Fashioned, Manhattan?
What ratio for a Martini?
Which rum in a Mai Tai?
Gin forward or equal parts Negroni?
Specs for Margarita?

[Anonymous No.15715682]

>>15715668
Fuck gin and fuck tequila.

[Anonymous No.15715832]

Rum and sparkling water
Whiskey and sparkling water
Vodka and sparkling water
Gin and sparkling water
and If I'm feeling adventurous replace sparkling water with soda

[Anonymous No.15715940]

Anybody has a great & tested recipe for Sazerac?

[Anonymous No.15716050]

>>15715668
I made this Navy Grog last night.

[Anonymous No.15716080]

>>15716050
>not served out of a bucket under the watchful eye of the ship's pusser
>not served in a paper cup so you can't loiter around sipping the thing while there's work to be done

What's naval about it?

[Anonymous No.15716090]

>>15715668
The fuck is a >dash
of bitters?

[Anonymous No.15716100]

>>15716080
>What's naval about it?
the contents of the glass. I also made this Dawa Cocktail.

[Anonymous No.15716134]

>>15716090
when you dash some bitters in

[Anonymous No.15716145]

>>15716090
Bitters bottles have a tiny little hole at the top to prevent idiots from dumping ounces of bitters out at a time. This tiny little hole will produce a 'dash' of bitter when you tip the bottle upside down and 'dash' the bottle towards your mixing glass, shaker, etc.

Same concept as a bottle of Tabasco sauce if you're more familiar with that.

[Anonymous No.15716293]

>>15715940
2 ounces rye
3 dashes of Peychaud's bitters
1 dash of Angostura bitters
1 tsp of 2:1 simple syrup or 1 sugar cube
Stir with ice for half a minute then add to a chilled, absinthe rinsed rocks glass. Squeeze out a lemon peel over it, then discard.

[Anonymous No.15716321]

>>15716293
Thanks!

[Anonymous No.15716324]

>>15715668
>Favorite cocktail
B-52, no contest.
Though we I traveled to the USA I liked Vieux Carrè quite a bit

[Anonymous No.15717435]

>>15716080
It's a Tiki drink, so it's got more to do with Caribbean traditions and the idea of the "grog" almost entirely because of naval ideas and maleness and all that (because no self-respecting man in the 1950's would order a Dainty Orchid).

[Anonymous No.15717458]

Any cheap smooth blend i can get. Neat. That's it, cocktails are for fags that's why the word cock is in the name.

[Anonymous No.15717470]

>>15715668
Imagine preferring the Virgin Negroni over the Chad Boulevardier

[Anonymous No.15717471]

>>15715668
>Bourbon or Rye in Old Fashioned, Manhattan?
Split on the Old Fashioned, full rye for the Mint Julep.

>What ratio for a Martini?
2:1, every time. I like vermouth a lot.

>Which rum in a Mai Tai?
Blend. Tradition holds it be an old pot still rum, but that's hard - instead I like to do equal parts Appleton Estate 12 Year and Hamilton Pot Still Black.

>Gin forward or equal parts Negroni?
Honestly I tone down the Campari and bring up the Sweet Vermouth when doing a Negroni, I find the Campari way too sweet at times.

>Specs for Margarita?
Treat it like a Tequila sidecar. For the curacao, Pierre Ferrand. Make sure to get key limes. Tequila, aim for a 100% agave, preferably an anejo.

[Anonymous No.15717480]

>>15717471
>full rye for the Mint Julep.
Wow, I'm actually fucking retarded. Full rye for the Manhattan, full bourbon for the Julep.

>>15716134
1 oz brandy, 1 oz rye, 0.25 oz simple syrup, 2 dashes Angostura, 2 dashes Peychaud's, onto chilled glass with absinthe rinse, lemon peel squeeze and I like keeping it as a garnish but not everyone does.

[Anonymous No.15717510]

>>15715668
I've been crushing Mai Tai's lately, but I'm out of almonds (and so soon to be out of orgeat)

I prefer Rye in Old Fashioneds, Bourbon in Manhattans and a 50/50 mix in a Black Manhattan, depending on the amaro.

I almost always eyeball martinis, but it's in the 1/5, 1/6 range.

It's been Smith and Cross for my current bender, but I honestly don't know if I have a preference. It's a pretty good drink no matter how smooth, boozy, or funkadelic it is.

I like Negroni's slightly gin forward, but they're good with equal parts or equal flavour potency.

I usually do 2oz tequila, 1oz triple sec, juice of 2 limes, juice of 1 tangerine, crushed ice and a pinch of salt.

[Anonymous No.15717557]

>>15715668
>Favorite cocktail?
Last Word
>Bourbon or Rye in Old Fashioned, Manhattan?
Rye in both.
>What ratio for a Martini?
2:1 or 3:1.
>Which rum in a Mai Tai?
Dunno.
>Gin forward or equal parts Negroni?
1.5:1:1. No reason other than autism to go equal parts.
>Specs for Margarita?
2:1:1, blanco tequila, Cointreau, lime juice. Just werks.

[Anonymous No.15717608]

>>15717557
>Last Word
I really need to pick up some Maraschino

[Anonymous No.15718068]

>>15717557
>last word
this guy knows whats up

[Anonymous No.15718122]

Where my egg white bros at?

[Anonymous No.15718206]

>>15718122
not always my choice of thing, but when it happens I'm always down.

[Anonymous No.15719322]

>>15715668
>Favorite cocktail?
Jack Rose, every time.

[Anonymous No.15719918]

>>15715668
>Favorite cocktail?
Absinthe shaken with water, syrup, and bitters.

>Bourbon or Rye in Old Fashioned, Manhattan?
Rye in both.

>What ratio for a Martini?
4:1, but I don't really care what you do as long as long as you're using gin and not vodka.

[Anonymous No.15720020]

A jungle bird with dr bird, with the full 4oz of pineapple instead of the newfangled 2oz version.

[Anonymous No.15720040]

>>15715668
Bourbon in Old fashioned, Rye in Manhattan

[Anonymous No.15720042]

>>15715668
Corpse Reviver #2, please

[Anonymous No.15720685]

>>15715668
>fav

french 75

[Anonymous No.15721145]

>>15715668
Best drink for a picnic?

[Anonymous No.15721731]

>>15715668
Corpse reviver no.2 thanks

[Anonymous No.15721876]

>>15715668
>Which rum in a Mai Tai?
Aged rum gets kinda lost anyways imo so i just use one half of Havana Club 3 or Especial, which are always on sale for 10€ and one half of a dark rum like Plantation Dark.
That cheap combo works as a replacement for aged rums in most syrup and liqueur laden tiki drinks.

[Anonymous No.15722154]

>>15716100
I assume you watch Educated Barfly. Cocktail sounds good, but boring if you aren't actually in Africa and have weird local ingredients for it.

[Anonymous No.15722492]

>>15715668
Voltage and Everclear

[Anonymous No.15722702]

Whiskey and coke has always been and will always be the most versatile cocktail

[Anonymous No.15722734]

>>15722702
A highball is not a cocktail.

[Anonymous No.15722770]

>>15715668
julep
scotch in both, in the julep as well
1:4
Havana Club 3 and Appleton 12
def equal parts
1.5oz tequila, .5oz cointreau, .75oz freshly squeezed lime juice, shake with ice and strain in a salt rimmed glass, everything else is superfluous jerking off
>>15721145
a versatile white wine like pinot grigio or chardonnay-viognier
>>15722734
cocktail = mixed drink nowadays, get on with the times gramps

[Anonymous No.15723419]

>>15715668
If you're going to make a cocktail using bourbon, you know which brand bourbon to use (pic).

[Anonymous No.15723500]

Are there any good books that teach cocktail fundamentals and/or recipes for a home enthusiast? I would like just to be a good host when having cocktail parties and such.

[Anonymous No.15723549]

>>15723500
Get some tiki books as those are way less pretentious than many other cocktail books that try way to hard. Tiki drinks are also rather what all people will like.

[Anonymous No.15723691]

>>15723500
>>15723549
There are many good ones but be prepared for endless shilling the likes of "if you don't buy this expensive-ass piece of equipment all your drinks will taste like shit!11".
I still use a simple cobbler for shaking and it's works perfectly fine.

[Anonymous No.15723750]

>>15723691
Exactly this. Im sick of shit like "if you don't use a pound of ice in your 100 bucks stirring glass you're martini, manhattan, etc. won't be good". Many of those books are not suitable for home bars, because they act as if everybody has 3 fridges at home, infinte supply of ice, every stupid ingredient although it's just used in 1 or 2 drinks and so on.

[Anonymous No.15723829]

For me, its the Manhattan, the best cocktail to get shitfaced at business functions with when you forget how strong it is

[Anonymous No.15723934]

Got a rum kick last week and have been enjoying this brand. Been making pineapple daiquiris.

2oz Rum
1oz Pineapple
.5 lime
.5 simple

[Anonymous No.15724297]

>>15723500
jim meehan's bartender manual
death & co
bar chef, s/o toronto

[Anonymous No.15724329]

>>15723500
Imbibe! for really getting the history of cocktails.

The Savoy has plenty of references but you need to be able to understand what they mean (sometimes they'll refer to Bacardi, which just means any Cuban-style rum). It's also basically just recipes.

Easy Tiki is a neat one because it sets out with the specific goal of simplifying Tiki drinks as far as possible. It's honestly pretty good.

Cocktail Codex is neat but it starts losing the plot when it goes into advanced techniques, but still at its core it's one of the better books.

>>15723691
A big part of it is that they're written for literal professionals as reference stuff. Liquid Intelligence is particularly guilty of this, being a lovely book and yet completely useless unless you're really dedicated.

[Anonymous No.15724611]

>>15723500
there are no cocktail fundamentals beyond common sense, and there's heaps of recipe books, though the recipes won't be "better" than the ones you can find on the IBA's website or liquor.com
that said, How to mix drinks by Jerry Thomas, Trader Vic's guide, and the PDT cocktail book are the most useful and comprehensive I've found
just don't buy Banks 5, it's the single most overrated bottle I've ever gotten my hands on

[Anonymous No.15724630]

Daiquiri
Bourbon without a doubt
2:1
Appleton Estate 12 and Rhum JM Blanc
Equal
Fuck tequila

[Anonymous No.15726173]

How do you make your gimlet?

[Anonymous No.15726186]

>>15726173
Unsweetened

[Anonymous No.15726230]

>>15726173
Homemade Cordial, in the style of Morgenthaler (equal parts sugar, hot water, the zest of two smaller limes, and the juice of two smaller limes, teaspoon of citric acid, into a blender for thirty seconds, strained, then cooled).

Doing it with limes and simple syrup yields a gin sour (a delicious drink but not a gimlet), and Rose's gets the flavor right but as an inherent it's fucking disgusting.

[Anonymous No.15726280]

>>15715668
This isn’t cooking related

[Anonymous No.15726305]

>>15726186

Respect

>>15726230

Well said, learned one.

[Anonymous No.15726485]

>>15726280
Neither are sushi nor mukbangers. Thanks for the bump.

[Anonymous No.15727006]

>>15716050
Looks good man

[Anonymous No.15727076]

>>15715668
I like LIITs a lot, but probably the Sazerac
Either for OF, Manhattan you need rye imo (though wheated bourbon would be okay)
I don't like gin, so for me it's 5cl of vodka and literally like a capful of vermouth, so maybe 5:1?
Never actually made a Mai Tai, but I actually like Appleton fuck the haters.
Fucking hate Negronis and gin. So probably more Campari and a more citrus than herbal gin
I do about 5cl silver or reposado tequila, 1 cl triple sec, dash of simple syrup, and like 4-5cl of lime juice. If you have a blender that can handle ice, blend with ice, or just serve on the rocks via shaker. This is more of a Tex-Mex recipe.

[Anonymous No.15727088]

>>15727076
Come to think of it I would double the triple sec, but I usually eyeball it anyway.

[Anonymous No.15727097]

>>15718122
Never order anything like this unless it's listed on a menu, imo.

[Anonymous No.15727534]

>>15726173
I tried both the Morgenthaler and the Toby Cecchini version of lime cordial. Neither really blew me away desu. The former wasn't limey enough and the latter just kind of unbalanced. Maybe I'll try again at some point with slightly tweaked proportions.

[Anonymous No.15727592]

>>15721731
based, also my favorite and the cocktail that completely turned me around on gin

[Anonymous No.15727604]

>>15726173
For me it's a French Gimlet

[Anonymous No.15727606]

>>15715668
Favorite cocktail? - Manhattan right now, chocolate bitters is god tier.
Bourbon or Rye in Old Fashioned, Manhattan? Old Fashions are gross and dumb, I like rye in Manhattan.
What ratio for a Martini? 2:1
Which rum in a Mai Tai? Anything but spiced would be acceptable. There is already so much else in it, rum isn't the only star of the show.
Gin forward or equal parts Negroni? I have literally never had one
Specs for Margarita? 2pt teq, 1 part lime, 1 part curacao (not some gay blue one, buy clear adult) Salt on half of rim.


>>15715940
Old fashion, spritz glass with absinthe. People say rinse, but just get a little spritz bottle and spray the inside of your glass once.

>>15716090
One shake of the liquid through the little hole.

[Anonymous No.15728354]

Either a White Russian or Old Fashioned.

[Anonymous No.15729375]

>>15726173
>How do you make your gimlet?
squeeze a lime, add sugar (for me about a third the amount of lime juice but it depends on personal taste)
add gin (i usually do twice as much gin as i already have lime/sugar but once again personal preference)
shake well until the sugar is dissolved
pour over ice

[Anonymous No.15729399]

>>15726230
>Doing it with limes and simple syrup yields a gin sour
that's bullshit a gimlet can be made with any kind of lime juice and sugar
a gin sour typically uses lemon juice

[Anonymous No.15730020]

>>15729399
The way I look at it you can make a gin sour with lemon juice or lime juice, since gin is, after all, the most versatile of spirits. The gimlet is an equal parts pour of cordial and gin that's stirred whereas the gin sour needs citrus and needs to be shaken. The two have very different flavors because the cordial has the peel oil in it and that makes a huge difference.

[Anonymous No.15731405]

I swear to god when my cut is over and I go back to eating normal calories I'm going to become a rum guy. What are some good cocktails or just general things to have with rum that aren't super calorie heavy?

[Anonymous No.15731573]

>>15731405
Between most cocktails centering around a 2 oz pour of spirit and also relying on basically 0.5 oz of sugar means that the average cocktail is about 160 kcal. But, really, if you want the archetypal rum cocktail, the Daiquiri is the core - 2 oz rum, 1 oz lime juice, 0.75 simple syrup (preferably 2:1 simple syrup).

[Anonymous No.15731881]

>>15731405
>>15731573
Daquiri for sure. Most rum cocktails require a bit of sugar, but here's something I discovered last summer:
All of these new flavored fizzy waters coming out (Bubly, etc)? Fucking phenomenal with rum, tastes like a twist on a mojito depending on what flavor you choose.
I usually do flavored bubby + crushed mint + white rum, and it's never disappointed. Watermelon "mojito", strawberry mojito, fucking grape mojito; and its 0 calories aside from the rum.
Rum + flavored fizzy water and maybe some crushed mint. Amazing shit.

[Anonymous No.15731979]

>>15731881
Have you considered adding a bit of lime juice to it?

[Anonymous No.15732017]

>>15715668
>Favorite cocktail?
Whiskey highballs, with mineral water and a lemon slice dropped in if I'm not lazy/poor at the moment. Any whiskey, from bourbon to scotch, works.
>Bourbon or Rye in Old Fashioned, Manhattan?
Rye in a Manhattan, Bourbon in an Old Fashioned.
>What ratio for a Martini?
Barely have them, and when I do it's a Vodka martini half the time, but I stick with the IBA ratio of 60ml gin/vodka and 10ml vermouth.
>Which rum in a Mai Tai?
I'm down for a good spiced dark rum in it alongside some white rum.
>Gin forward or equal parts Negroni?
Hate Campari. Whole thing is too bitter no matter how much i scale it back in a Negroni.
>Specs for Margarita?
1. buy margarita mix
2. mix according to the ratio on the back
3. add some triple sec in too before shaking
4. serve

[Anonymous No.15732093]

This is what I've been drinking for the past few weeks. I made it up but there's probably a name for it. I guess it would be a vodka collins with OJ instead of simple syrup.

1 cap of lemon juice
Splash of OJ
2 shots vodka
Top with soda water

Really nice and refreshing

[Anonymous No.15732179]

Gentlemen, I just made my first Monkey Gland and I feel fantastic. The velvet mouth feel alone.

2 oz. Dry Gin
1 oz. Freshly Squeezed OJ
1/6 oz. Homemade Grenadine
1/12 oz. Simple Syrup
2 dashes of Absinthe (I used Green Chartreuse.)
Garnished with a Luxardo Cherry

[Anonymous No.15732408]

>>15722492
>everclear
too rich for my blood

[Anonymous No.15732989]

>>15715668
>Alright /ck/ let's talk about cocktails.
>Favorite cocktail?
Old fashioned, split base (bourbon and Apple Jack), angostura and walnut bitters. Tastes like flapjacks.
>Bourbon or Rye in Old Fashioned, Manhattan?
See above.
>What ratio for a Martini?
I like to do Vesper style with 3 parts gin, 1 part vodka, 1/2 part cocchi americano or lillet blanc
>Which rum in a Mai Tai?
Bumbu
>Gin forward or equal parts Negroni?
Equal parts. Sub Cynar for Campari.
>Specs for Margarita?
2oz tequila blanco, 3/4 oz cointreau, 1oz lime, 1/4 oz agave nectar
>Bonus round
Sub St. Germain for cointreau
t. Ultimate Hipster Bartender

[Anonymous No.15733058]

>>15732408
>tfw yuropoor

[Anonymous No.15733070]

>>15733058
Ah the Poles

[Anonymous No.15733091]

>>15731405
Royal Bermuda Yacht Club, El Presidente, Old Cuban and especially the Hemingway Daiquiri that has many extremely dry recipes,

[Anonymous No.15733103]

>>15715668
Classic dry martini, 2 spanish olives, 4:1 ratio

[Anonymous No.15734113]

>Favorite cocktail?
Last Word
>Bourbon or Rye in Old Fashioned, Manhattan?
Rye Manhatten (sweet vermouth kinda too sweet and full bodied for bourbon) and Bourbon Old Fasionhed.
>What ratio for a Martini?
Not the biggest fan of martini's
>Which rum in a Mai Tai?
youngest aged rum from Jamaica
>Gin forward or equal parts Negroni?
Usually equal parts but some gins are too weak or too strong for the Campari
>Specs for Margarita?
Tommy's, which is 1 part Lime juice, 1 part agave syrup, and 2 parts tequila. Very easy, but I'd advise going less agave syrup at first and fine tune it since it can easily overpower the other ingredients.

[Anonymous No.15734132]

>>15733058

[Anonymous No.15735752]

>>15717471
>key limes
>anejo
For me it’s Fortaleza reposado and replace curaçao with grand mariner

[Anonymous No.15737041]

I have:

>bulleit rye
>angostura
>sweet vermouth
>chartreuse green
>maraschino liqeur
>like 6 different bottles of islay
>tawny port
>mezcal
>mead
>normal kitchen ingredients like sugar, lemon etc

what can i make? I'm tired of manhattans, final wards, and old fashions

[Anonymous No.15737052]

>>15737041
just start mixing shit together and taste it anon that's half the fun

[Anonymous No.15737128]

>>15737041
If you are willing to make a bit of syrup, you can make a riff on a Penicillin.
>2 oz rye
>0.75 oz lemon juice
>0.5 oz ginger syrup (subsitute with 0.25 oz sugar plus a pinch of ginger if need be, plus water to dilute)
>0.5 oz honey syrup (substitute for 0.25 oz honey if need be, plus water to dilute)
>shake, pour over a ice cube
>float of Islay