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/ck/ - Food & Cooking

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6899743 No.6899743 [Reply] [Original]

What is the most patrician cocktail, /ck/?

>> No.6899749

A martini

>> No.6899762
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6899762

>>6899743

>> No.6899766

a tom collins served in a mason jar with a cigarette butt settled at the bottom

>> No.6899769

an almost white russian (full of cum)

>> No.6899805

>>6899743
Pimms cup
French 75
Mimosa

>> No.6899901

>>6899743
whiskey on the rocks tbh

>> No.6899917

old fashioned or martini or some other tryhard drink

>> No.6899959

martini, gin & tonic, whiskey on the rocks

you can class up most things by substituting vodka for gin, vodka sucks

>> No.6899972

>>6899743

Negroni

>> No.6899973
File: 39 KB, 600x333, daniels.jpg [View same] [iqdb] [saucenao] [google]
6899973

>>6899762
this tbh

>> No.6900110

>>6899743
The Vesper

Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel.

>> No.6900116

>>6899917

there's nothing tryhard about either of those- it's three ingredients max.

>> No.6900159

>>6900110
Gordon's uses a different formula with a lower proof than when Fleming wrote it, and Kina Lillet is extinct.
you should use Broker's Gin and Cocchi Americano instead if you want it to actually taste right.

also it's pretentious as fuck, not patrician. Patrician choices are elegant, making it all look effortless, you nouveau riche poser. Just drink a fucking gimlet.

>> No.6900171
File: 11 KB, 266x399, screwdriver_2-266x399.jpg [View same] [iqdb] [saucenao] [google]
6900171

screw
driver

>> No.6900179

>>6899901
lose the rocks kiddo

>> No.6900194

>>6900179
Nothing wrong with rocks, it's all up to the drinker's choice.

But one thing for certain, a splash of water is necessary to open up the Whisky.

>> No.6900258

>>6899959
Vodka does not suck, it's just the most abused spirit because the West took it and said "Hey this a 'Neutral Spirit' let's make girly drinks with it."

It pairs incredibly well with food, I'd argue more so than Whiskey does which I see is all the rage in modern restaurants. Eastern European food with Vodka goes incredibly well.

>> No.6900540

>>6900258
what's the best vodka? I just drink smirnoff but I feel like most vodka will be pretty much the same

>> No.6900557

>>6900194
>But one thing for certain, a splash of water is necessary to open up the Whisky.

The only thing for certain is that the distiller already adds whatever amount of water is appropriate, you buffoon.

>> No.6900566

>>6900171
pleb

>> No.6900567

>>6900159
Corrected I am.

>> No.6900576

>>6900258

Bland food with a bland liquor.

>> No.6900580

>>6900540
Smirnoff? I think the last time I drank smirnoff was just before I realised I had taste buds. Try Finlandia, Stolichnaya, Zubrowka and if in the UK Russian Standard is a good every day vodka, better than Smirnoff, that's for sure.

>> No.6900626

>>6900540
There's no one best vodka, the good ones have different taste notes. Two of the more well known Vodkas Absolut and Belevedere taste very different. Absolut has a yeast taste to it while Belevedere is cleaner with vanilla notes. It's what the drinker prefers.

Vodka is just a very good pallate cleanser, I honestly prefer a Dry Vodka Martini over a regular Martini (Dry Vermouth and Vodka suck together FYI).

I don't really like White Wines so I like drinking Vodka with my Salmon, which is precisely what a good Russian restaurant will serve.

>>6900557
>5. Water, Water, Water. “Don’t underestimate the power of water,” DeGroff says. “Mix a splash of water with your whiskey and throw it on the rocks—you’ll get an entirely different set of aromas and flavors than sipping it neat.”

>http://stylecaster.com/whiskey-101-primer-beginners/#ixzz3mKQrHWsC

If Dale DeGroff says a splash of water is good then it's fucking good. Every serious bartender knows the name Dale DeGroff.

>> No.6900675

>>6900576
Light Food /= Bland Food

Slav Food can be amazing.

>> No.6900688

>>6900626
Dale DeGroff did the cocktails for my wedding. He was at the graduation ceremony where I and some others received our spirits expert certifications after a 10 week course. I can assure you that if you presented him with a glass of whisky, he wouldn't start putting water into it before tasting it, like one would salt and ketchup a steak before tasting it.

Notice he didn't say good. YOU said good.

>> No.6900729

>>6899743
Tanqueray 10 with ice

>> No.6900746

>>6900688
I envy you but anyway if someone likes putting a splash of water and ice in their whiskey they're not ruining the drink.

Some people have been drinking whiskey for so long they can enjoy Whisky straight from the barrel. A beginner and many pros tend to put it on the rocks to lower the ABV and let it open up. It's not disrespecting or harming the spirit. It's a preference

>> No.6900788

>>6900688
So what? Why is his taste supposed to be better than mine or yours? I like what I like, to me that's simple stuff. I don't need some hollywood creation telling me what I should or shouldn't like.

>> No.6900795
File: 216 KB, 500x500, bourbon-old-fashioned[1].jpg [View same] [iqdb] [saucenao] [google]
6900795

The Old Fashioned

>> No.6900804
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6900804

I actually think one of the coolest (and definitely most "patrician", heh) drinks is Mizuwari . . . or Japanese "whiskey and water".

Its generally served on the rock . . . . as in a SINGLE amazing perfectly spherical and clear piece of ice. This chills and just slightly dilutes the whiskey without overly watering it down. I actually bought a mold to make the ice spheres myself, though in Japan they're usually chipped and shaved down by hand!

>> No.6900806

>>6900804
Use distilled water to make clear ice spheres.

>> No.6900816

>>6900806
incorrect, in order to get clear ice you gotta freeze it in a way that it has no air bubbles

>> No.6900837

>>6900788
I'm not saying to not trust your own pallet, what tastes great to you is what you should drink. But world class Mixologists have spent their lives learning every major brand and cocktail around. A mixologist like Dale DeGroff travels all over the world giving presentations, making cocktail menus, and just being a fucking big shot in the culinary world.

He's an expert, no different than how a Master Chef knows how to cook food.

>> No.6900839

>>6900804
>whiskey on the rocks
>cocktail

>> No.6900857

>>6900816
Balloons are perfect for this.

>> No.6900927

Whiskey is not a cocktail you nerds

>> No.6900996

>>6900927
this

>> No.6901030

>>6900927
Technically it IS a cocktail as a cocktail is any drink that involves 3 or more ingredients (at least one of which is alcohol). Whiskey, water, ice. Its a bit of a stretch, but technically meets the definition.

For a more "traditional" cocktail I'd go with an Old Fashioned, Manhattan, or dry Martini in that order.

My personal favorite is a Tuxedo, but good luck finding a bar that even has the ingredients to make one (much less knows what it even is). I'm talking about the IBA version, which has Vermouth in it!

>> No.6901081

>>6900816
freeze hot water, or boil it before freezing

>> No.6901082

>>6899743

Pan-Galactic Gargle Blaster.

>> No.6901126 [DELETED] 
File: 281 KB, 600x600, yummy.jpg [View same] [iqdb] [saucenao] [google]
6901126

Yummy!

>> No.6901130

Room temperature water releases the oils dissolved in the ethanol of whiskey.

I don't understand what chilling does to whiskey though, could someone explain?

>> No.6901134
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6901134

>> No.6901148

Hibiscus julep

>> No.6901194

>>6901130
>I don't understand what chilling does to whiskey though, could someone explain?
Makes the alcohol taste less strong

>> No.6902932
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6902932

>>6901030
>3 ingredients
>Whiskey, water and ice
>water and ice
nigga please

>> No.6902970

>>6901030
>water and ice are two different ingredients
Seriously?

>> No.6902981

>>6900557
...or whatever amount of water works best for them for tax reasons. Guess which is more common.

>> No.6903128

This >>6900795
Tom Collins
Also whisky plus ginger beer
Beach/summer: mojito

Fuck I just like lots of drinks, but these ones are especially great.

>> No.6903129

>>6899749
Stirred, not shaken. Its amazing how may people think they are supposed to be shaken.

>> No.6903170

Dry martini.

>> No.6903195

>>6900580
Bruv, Russian Standard is in the states.

I just picked a 1.75 of it up for $22+tax

>> No.6903277

The Midwesterner:

>1/3 Ranch
>1/3 bacon grease
>1/3 Faygo

Use a french fry to stir, top with Flamin' Hot Cheeto Dust.

>> No.6903284

>>6903195
Russian Standard is in Canada, so I'd assume it's in the states as well tbh,

>> No.6903303

>>6900258
Vodka is the light beer of spirits, it sucks 100% of the time

>> No.6903308

I like
>tequila
>grapefruit
>lemon/lime juice

and then I pour it down the drain and slam some crank

>> No.6903431
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6903431

Paloma. Grapefruit soda, tequila and fresh squeezed lime. Optional, add fresh squeezed grapefruit juice, makes the grapefruit flavor way more intense.

>> No.6903440
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6903440

>>6903308
You bastard you stole my shit. Well fuck you I have an image.

>> No.6903444

Give me a jackhammer all day everyday !

>> No.6903462
File: 135 KB, 836x1024, DSC02550-836x1024.jpg [View same] [iqdb] [saucenao] [google]
6903462

Caesar

>> No.6903520

Mint Julep.

>> No.6904550

>>6899972
racist

>> No.6904563

>>6899805
for a girl or a gay maybe

old fashioned if ur new to cocktails

just bourbon and ice or water otherwise. Smartest and therefore most patrician drink

>> No.6904588

Stoli shots and bit of snacks in the side has never failed me.