what was the last cocktail you mixed?

What do you want? I was drunk at the time! I think it had absinthe in it.

vodka and i, we go way back...

hmm watermelon juice and rum is delicious! what should I call this

i've been making manhattans a lot lately -- made one yesterday, on the rocks. canadian club, sweet vermouth, blood orange bitters, dash of grenadine, two rainier cherries.

manhattans are my staple/my standard bar order but I can't really make 'em at home - keeping bitters and grenadine on hand is annoying

bitters are so underrated

^^^^

hmm watermelon juice and rum is delicious! what should I call this

The Chickenbear?

last cocktail i mixed was vodka and diet coke on wednesday night. because i am a mixologist.

The Chickenbear?

lol. seriously I know what I am doing whenever I get watermelons from now on... surprisingly delicious girly-drink, this. maybe could do with some mint or other garnish? definitely requires a tiny umbrella

i have got really into americanos in the past fortnight - two parts italian vermouth to one part campari, slice of orange, over ice, soda to make it a longer drink. they taste gorgeous and they get me a cheerful sort of tipsy, they're such a good thing.

A martini last night (2 oz. gin; 0.5 oz dry vermouth; 2 dashes orange bitters).

Is upgraded sweet vermouth truly worth it? I admit I bought the cheapest I could find, but it was so overall offensive that I can't imagine enjoying any version of this.

sweet vermouth is pretty bad in general. when i make cocktails with it i only use a little for effect.

it is the summer of bloody marys

i love tomatoes but for some reason i'm repulsed by tomato juice

I just did 1 lemon + some gin + some cocchi americano + a dash of triple sec + some club soda over ice

perfect friday afternoon drink imo but wish there were some snack around particularly peanuts

guys what should i drink tonight? i have whiskey, rum, and (i think) a thimbleful of vodka left. i will likely need to get mixing supplies anyway so go hog wild with the wacky suggestions.

hmmm do you have any hot peppers in your home

i have some like...hot pepper relish but i think i know where yr going and i do not think it would work.

watermelon juice, lime juice, pomegranate liqueur, blood orange bitters, vodka, over ice with club soda

really good and not really sweet!

You should make rum, ice, lime juice, top with cheap champagne

sweet vermouth is pretty bad in general. when i make cocktails with it i only use a little for effect.

This makes me cry. It's nearly impossible to make good cocktails without good vermouth.

srs non death drink suggestion for strongo - been diggin the dark and stormys lately, and i hate rum, so maybe that? you need to go find ginger beer tho so

something with good bourbon.

guys what should i drink tonight? i have whiskey, rum, and (i think) a thimbleful of vodka left. i will likely need to get mixing supplies anyway so go hog wild with the wacky suggestions.

get in car, drive south

100% serious

otherwise if you got rum & a blender you are golden, just buy a pineapple

and yeah i know it isnt the trad way to do it, but i am a fan of 2 pts rum 3 pts ginger beer 1/2 pt lime juice - too sweet otherwise.

plus side - it is a great cocktail for lazy people, which is why i love it so. xpost

made a bunch ginger mojitos the other night cuz the GF loves them

oh yeah and i can not emphasize enough LIME JUICE, not roses lime which will make you feel like yer drinking a sweetened cleaning product

Gin and ginger beer, the other night.

ricard and pellegrino, with lemon rind.

i also forgot to mention i have canned heineken (bleh), "twisted tea" (dear christ), and chambord (lol). (the sad, sorry remnants of a birthday party from two weeks ago.) plus a bottle of macallan but that's not for mixing obvs.

Canned heiniken is better than bottled Heinikin.

Manhattan, rocks

Re: Vermouth - The standard Martini and Rossi/ Gallo level stuff is . . . standard? I mean, you can make, as I and billions have, perfectly good cocktails with that level of vermouth.

That said - good vermouth can be a revelation. And when you get into OTHER flavoring liquors, a la Lillet, Campari, maraschino, etc. - its like another fucking world of mixology.

So, in sum, keep them around - but never be afraid to upgrade on a moment's notice and mix fearlessly.

And I do realize that "flavoring liquors" can be a limiting term for Campari, Lillet, maraschino, etc.

No disrespect intended.

i used to think i hated sweet vermouth - mostly based on some girl in high school whose affection was to drink martini rosso from the bottle - but punt e mes and carpano antico set me straight on that one.

i thought lillet was a vermouth? but a citrus-y one? am i getting it mixed up with something?

got some orange bitters awhile back for (gin) martinis. don't know how i went so long w/out it. literally a few drops adds the nicest subtle citrusiness.
tonight gonna try a orange buck: equal parts oj and gin, some fresh lime, and ginger ale

I call this a Flying Cloud

1 1/2 oz Gin
1 oz Lillet
1/2 oz Cointreau

pour ingredients into shaker with a generous handful of ice, shake, strain & serve in a martini glass. Garnish with a twist of Meyer Lemon.

It may have a real name, I've never investigated.

My idea of a martini: 4 parts gin, 1 part vermouth, several shakes of the orange bitters bottle (not that I've ever noticed a difference, but....) And olives.

manhattans are my staple/my standard bar order but I can't really make 'em at home - keeping bitters and grenadine on hand is annoying

― Party Car! (Shakey Mo Collier), Friday, 6 August 2010 19:43 (7 months ago) Bookmark Suggest Ban Permalink

grenadine??

last drink i mixed was a SALTY DOG after watching larry sanders and wondering what it taste like
verdict: solid

cynar + (dry) sparkling white wine

rye & two cubes ice.

^^ real talk

Also, WTF @ grenadine being mentioned w/a manhattan. I'm aware some people do this, but... no.

several margaritas, last night

We needed a lime or 2 for cooking, but a bag of like 20 was cheaper than just 2, so....

Now they've been sitting on the counter for far too long, so this weekend I decided to make some limeade with it. Cooked down a 1 to 1 sugar to water simple syrup, then mixed that 1 to 1 with lime juice for the limeade concentrate. Mixing 1 part concentrate to 2 parts water makes the actual limeade. For the cocktail, I used 1 shot concentrate, 2 parts water, and 1.5 parts rum with a few dashes of angosturas over ice and it was delicious.

rum + soda + lime last night (not rum rickey, because it not white rum, and there was no sugar involved).

a super strong dark & stormy w/ 151 proof rum

Donga Punch - 1.5 oz rhum agricole, 1 oz grapefruit juice, 0.5 oz cinnanmon syrup and 0.75 oz lime juice. old Don the Beachcomber recipe. tasty.

A negroni

vodka + cointreau + grapefruit juice (for my wife/I had gin martini)

watermelon season!

time for some tropical chachis

STRONGO TO THREAD

a drink called the east end cooler (gin, st. germain, lemon juice, muddled strawberry)

"on a sweltering summer day, nothing will cool you down like brisk shot of mayo and vodka."

grey goose and lemonade.

margaritas last night

mezcal, lime, lager, tomato juice, various spices

kina cocktail. dunno what else to do with lillet; suggestions welcomed.

jack rose

rum, lime juice, mint-infused simple syrup -- no idea if this has a name, I'm not cocktail-educated

"time-saving mojito"

my fascist grandmother, who has been dead for almost 13 years, used to travel with a hard case that contained gin, vermouth, and a martini glass.

at some point when i was a teenager, i was given the honor of preparing her martini. she pronounced it suitable, which i guess is pretty good coming from such a connoisseur.

that probably wasn't my last cocktail mix, but it was the best one (you know, fascism aside)

catchy! also tasty
xpost

i have some like...hot pepper relish but i think i know where yr going and i do not think it would work.

― strongohulkingtonsghost, Friday, August 6, 2010

i am pretty sure this is the same jar of hot pepper relish i mentioned today on the vodka-mayo clusterfuck thread. i should probably throw that out.

I had a corpse revived #2 the other night with a homemade maraschino cherry and it was top notch.

Ooh my friend Stephen made those for a party last year, they were excellent.

on a sazerac kick lately. rye, dash pernod, dash agave nectar (in lieu of simple syrup), orange bitters, peychaud's bitters. sheik with ice. yum.
and on the bitters tip i found a store today called cask, in san francisco, that has like 30 kinds of bitters: something called aztec chocolate bitters, sour cherry, various berry bitters, some that had no description and on and on. gonna get back to that store once i figure out what to do with some of those.
also picked up a liqueur made of Austrian Alps pine called Zirbenz.

I made sidecars (courvoisier, cognac & lemon juice). I've been wanting to make frisco sours (rye, Benedictine & lemon juice) but my local liquor store has been out of Benedictine.

a martini. gin, not vodka. no olive, though.

bourbon renewal this afternoon:

2 oz bourbon - I prefer Four Roses these days
3/4 oz creme de cassis - I use Clear Creek cassis liqueur which is yummm, I think the regular stuff might have more sugar
1/2 oz lemon juice
1/2 oz simple syrup

pour over crushed ice, but I am out of that so I drink it on lotsa rocks.

Ha! I was in Cask not two hours ago. We stocked up on St. George. Two of their gins and a a bottle of absinthe.

With gin that good, it almost feels like a waste to even water it down with vermouth. We got some more rye and shrubb, too. we've been making this drink they used to serve at the orbit room with rye, green chartreuse, amaretto, creole shrubb and orange bitters.

Mojitos seem to have a bad rep among middle-brow cocktail lovers, but even though it's served on tap in Newcastle, and even though half the places you buy it, it's not a cocktail but a mint slush puppy (I may be mistaken but I find it unlikely that Hemingway drank his favourite cocktail in that manner). My recipe, technically correct or not, beats almost any version you'll find in an English pub (wine bars in metropolitan areas I'm less familiar with, so no comment as to the still probable superiority of my version to theirs)

Fist you fill the shaker with mint which you... is it mush or muddle, I can never remember, but you bash it in with one of those implements that looks like a policeman's baton, and then add a shot or two of fresh lime juice (I think 2 is excessively tart, and if you really need that second shot just squeeze out the circle of lime garnish that is supposed to garnish the end result).

Then add a shot (or ideally, two, of Havana Club - 3 years old; Bacardi Gold; or Bacardi Superior [my preference being in that order]. In praising this version of the drink, I'm only referring to its being made with Havana Club or Bacardi Gold, both of which I actually think of comparable quality, if didtinctive tastes. (Hence I like to alternate)

But then, crucially, you REMOVE ALL THE BLOODY MINT leaving a residue of flavour, unlike mojitos I've been served that are like a glass full of plant leaves with a bit of alcohol floating in the spaces. Also in god's name don't use crushed ice and a straw. This is supposed to be one of the most stylish cocktails from one of the most stylish regions in the world - but as far as I know, and whether the culture has degenerated so much they're serving it like that for the tourists now, (or another possibility: they've always done it wrong!) the solids remaining in the liquid, once the mint exhibit from the Chelsea Flower Show has been extracted, should be no more than 3 or 4 cubes of ice (per glass),

which you then top up with soda or tonic as to taste. Soda is more traditional, but I tend to prefer tonic to soda in any and all drinks. Then stir elegantly, and, especially if you've used Havana Club, lean back, pat the international crime cat sitting on your lap, and savour the exquisite blend of flavours, fit only to be fully appreciated by a cocktail aficionado &/or the head of SPECTRE.

oh yeah and i can not emphasize enough LIME JUICE, not roses lime which will make you feel like yer drinking a sweetened cleaning product

couldn't be more otm

(also, probably best to reverse the order of adding fresh lime juice, then bashing in the mint)

I drink a lot of screwdrivers

i made 4 liters of sidecars a couple of weeks ago.

Have you tried M&S's readymades? You'd think vodka+orange would be basically a drink that tasted like any vodka mixed any fashion with any orange juice. So wrong. Marks & Spencers have perfected the production of these in pre-chilled cans that are the full 8-10% appropriate cocktail strength. It's surprisingly how perfectly blended something can be than you think you've knocked up the equivalent yourself simply by combination + stirring. But this is not so, the Marks & Speners combination of vodka & orange (Vodka Orange, as they boringly call it (though are more adventurous with almost as impressive 'Harvey Wallbanger') is a marvel. Highly recommended, and they're only about £2 each. Perfect for transforming train journeys into a dreamlike diversion, without the stink of beer or the unwanted-attention-drawing facets of alternative concoctions.

I just finished a vieux carre, one of my favorites.

Rum in a rum flavored snow cone.

last night I decided to see what homemade root beer and wild turkey taste like together

answer: cough syrup

It's been several years, but prob the last was some kind of wretchedly made martini.

A recent favorite of mine:

Old Tom Martinez

2 oz Ramsom Old Tom gin
3/4 oz Maraschino Liqueur
1/4 oz Sweet Vermouth
Dash of bitters...
Lemon Twist

Stir ingredients with ice and strain into a cocktail glass. Add lemon twist.

That sounds tasty!

new fave:
Ballad of Casey Robinson
muddle however much habanero you like with sugar (demerrera if you have)
add shake of cardamom bitters
1 oz fresh lemon juice
rye

tangy, barely sweet and spicy and completely deelicious