beatnic:I remember my grandmother always kept a bottle of cheery bounce in the cabinet. Of course, we would sample it when given the chance. She always said "its' what you do with old bourbon and cherries". Her's was quite sweet.
james40:I like Old Fashioned's (lol) but I don't have a recipe beyond, I would like an Old Fashioned please. Makers bourbon is fine, thanks. I make my wife Cosmo's, when she isn't sipping my IPA's. Ice, 2-3 Seconds pour of Vodka, 1 second pour of Triple Sec, Cranberry to taste, and squeeze of lime. Shaken and poured.
Echambers: james40:I like Old Fashioned's (lol) but I don't have a recipe beyond, I would like an Old Fashioned please. Makers bourbon is fine, thanks. I make my wife Cosmo's, when she isn't sipping my IPA's. Ice, 2-3 Seconds pour of Vodka, 1 second pour of Triple Sec, Cranberry to taste, and squeeze of lime. Shaken and poured. About a year ago I was in Olympia, WA for work. Fourth Avenue is full of all these dive bars. The first one I went to used autopsy tables for, well, for their tables. In each bar (I must have gone into four or five) I ordered an Old Fashion. Most were crap--well bourbon, seven-up, and a cherry. What was I thinking? I was a little drunk and a lot frustrated but decided to try one more place. The last place on the avenue was a gay and *** bar. What the hell, I went in, sat at the bar, and ordered an Old Fashion. The big *** at the bar made one of the best drinks I've every had. Here is how I make mine: 1 sugar cube A dash or two of bitters A half a slice of orange A couple of cherries 1 1/2 oz Burbon Soda Another slice of orange and a cherry to garnish. Drop the sugar cube in the bottom of an Old Fashion glass, pour the bitters over the sugar cube amd let the bitters soak in for a minute. Add the orange slice and cherry and muddle. Fill with ice, pour in the Burbon and top of with soda water. Garnish with the orange and cherry.
james40: Echambers: james40:I like Old Fashioned's (lol) but I don't have a recipe beyond, I would like an Old Fashioned please. Makers bourbon is fine, thanks. I make my wife Cosmo's, when she isn't sipping my IPA's. Ice, 2-3 Seconds pour of Vodka, 1 second pour of Triple Sec, Cranberry to taste, and squeeze of lime. Shaken and poured. About a year ago I was in Olympia, WA for work. Fourth Avenue is full of all these dive bars. The first one I went to used autopsy tables for, well, for their tables. In each bar (I must have gone into four or five) I ordered an Old Fashion. Most were crap--well bourbon, seven-up, and a cherry. What was I thinking? I was a little drunk and a lot frustrated but decided to try one more place. The last place on the avenue was a gay and *** bar. What the hell, I went in, sat at the bar, and ordered an Old Fashion. The big *** at the bar made one of the best drinks I've every had. Here is how I make mine: 1 sugar cube A dash or two of bitters A half a slice of orange A couple of cherries 1 1/2 oz Burbon Soda Another slice of orange and a cherry to garnish. Drop the sugar cube in the bottom of an Old Fashion glass, pour the bitters over the sugar cube amd let the bitters soak in for a minute. Add the orange slice and cherry and muddle. Fill with ice, pour in the Burbon and top of with soda water. Garnish with the orange and cherry. thanks. What bourbon do you like? Provide favorite drink recipe, get bombed. Going on your last post, lol.
james40:Blantons and Makers but I haven't had a bunch. I heard Bulliet is good so I may pick some up. Do you have two slices of orange or one that's muddled and reused?
Echambers: james40:Blantons and Makers but I haven't had a bunch. I heard Bulliet is good so I may pick some up. Do you have two slices of orange or one that's muddled and reused? Use a new orange slice and cherry for the garnish. . Also make a holiday version with a teaspoon of cranberry sauce in place of the cherry in the muddle. But you have to use home made cranberry sauce not the canned variety.
jthanatos: Echambers: james40:Blantons and Makers but I haven't had a bunch. I heard Bulliet is good so I may pick some up. Do you have two slices of orange or one that's muddled and reused? Use a new orange slice and cherry for the garnish. . Also make a holiday version with a teaspoon of cranberry sauce in place of the cherry in the muddle. But you have to use home made cranberry sauce not the canned variety.To add to this, if you make sure to rinse the skin of the orange (or any citrus fruit you use in drinks) before and then use a zester on it, you will get more and better flavor from a smaller slice.For my easy winter cocktail, I submit for your approval, the Hot Buttered Whiskey.Ingredients:1 sugar cube or 1 1/2 tsp brown sugar2 oz Bourbon or Rye (Sweet or Spicy)Pat of unsalted butterdash of Cinnamon dash of nutmegdash of clovePlace all ingredients in an 8 oz mug, muddle if using sugar cube. Top with boiling water, stir once and enjoy.
jthanatos:Since it is so fvcking cold right now and I am dreaming of summer, I submit my slightly harder summer cocktailconversation starter: Cuba Libre Float. What you will need:1 jar candied cherries (I like Luxardo, but use your favorites)Southern ComfortAbsintheHeavy Whipping CreamConfectioner's SugerDark RumVanilla Ice CreamCoca Cola made from cane suger. Usually in your Mexican foods aisle.Pre-work:Take cherries and dump in a 1 pint mason jar. Fill remainder of jar with Southern Comfort and shake until well mixed. Store in fridge for at least a week (month prefered), shaking daily.Morning of:Make Whipped Cream following normal recipe, substitute 1 oz of Absinthe for every teaspoon of Vanilla you would normally add.Now to enjoy: Take a nice frosted mug, fill with 2 oz Rum and 8 oz Coca Cola. Float one scoop of the Vanilla Ice Cream and 1 oz more rum. Top with a generous dollop of your whipped cream and a SoCo cherry from your jar. Add straw and enjoy with your favorite ISOM.
allsmokedup:I made the hot buttered rye. Is it supposed to be sweet or just enough to offset the rye? My first batch was watered down, I used less water and more sugar the second time, but it still wasn't sweet. I also saw some recipes that used maple syrup and ginger liquer... may have to substitute some ginger beer for the water.
Echambers:Back in the day when cougars were still considered stalk-and-ambush predators of the genus and species Puma concolor, rather than stalk-and-ambush predators of the genus and species Homo sapiens, I found myself sitting in a hotel bar in Washington DC having just been jilted by the women I drove six hours to see. I was her first love and I assumed that that would be enough to overlook the fact that I had been absent from her life for the last two years and a real ‘Class A’ jerk when we were together. Clearly it was not enough. As I have grown older I have, for the most part anyway, development better coping skills but on this particular night I found myself drowning in silly cocktails in a hotel bar full of silly lobbyists vying for the attention of silly politicians.I had more hotel than I needed, especially now that I was most assuredly sleeping alone, and more money than common sense. I was drinking a cocktail called a Sea Breeze which is a slightly bitter cocktail made with vodka, cranberry juice, and grapefruit juice served over ice in a tall glass. I admit this only for the sake of historical accuracy. I suppose if I were sitting on the beach and a tropical sea breeze was blowing through my hair this might have been a good drink to have in hand but in a hotel bar in the heart of the Nation’s Capital, it was silly. The bar was crowded for 3 o’clock in the afternoon and as we all know there are few things more lonely that being alone in a crowded bar. I was just about to order another drink when a woman twice my age leaned over and whispered, “Why don’t you let me buy you a real drink?” The idea of free booze was enough to make me overlook the fact that she likely had kids my age. What she ordered was this: Chivas, neat, with just a space of water. In the world of cocktails, vodka rains supreme, followed by rum, and gin. Very few mixed drinks are made with scotch--after all, cocktails were invented to tame rough spirits and scotch aficionados would suggest that good scotch doesn’t need to be mixed with anything else. Of course nowadays you could make that argument about any premium spirit: good tequila, for example, doesn’t need a margarita to find fulfillment.I’ll end this part of the story here, if for no other reason then to save the reputation of a women who is most likely a grandmother by now and get back to the point of the story which was to share my recipe for the Penicillin Cocktail The Penicillin is one of the few scotch-based cocktails of merit. It’s made with a both a blended scotch (like Chivas) and a single malt (like Laphroig, though really any single malt from the Island if Islay would do just fine), lemon juice, and a simple syrup made with honey and ginger. Here is how I make mine: Start with the simple syrup: bring 1 cup of water, 1 cup of honey, and three or four healthy slices of fresh ginger just to a boil of medium heat, stirring constantly. Simmer for a few minutes until the honey and water are completely integrated. Let cool with the ginger still in the pot. Once cool remove the ginger and store in a clean bottle in the refrigerator. This will keep indefinitely but my guess is you will be making this often. 2 oz. blended scotch ¾ oz. freshly squeezed lemon juice ¾ oz. honey/ginger simple syrup ¼ oz. single malt scotch Add the blended scotch, lemon juice, and simple syrup to a cocktail shaker full of ice and shake until frost starts to form on the outside of the shaker. Strain and pour into a rocks or old fashioned glass. Pour the single malt over the top of the cocktail so that it floats on the top. Garnish with a slice of candied ginger if you must.
jthanatos:Since we are discussing Scotch based cocktails, one of my favorites (other than my old standby, the Rusty Nail) is the Blood and Sand. Ingredients:1 oz Blended Scotch (I use Monkey Shoulder)1 oz Blood Orange juice (Fresh squeezed is the way to go on this, don't skimp)3/4 oz Sweet Vermouth3/4 oz Heering Cherry Liqueur.Place everything into your cocktail shaker and fill with ice. Shake until well chilled (about 10 seconds). Pour into a chilled cocktail glass. Garnish with cherry and a twist of that blood orange.
