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Posted: 3/13/2021 8:24:47 AM EDT
I love making and drinking cocktails so let’s do a thread. Post cocktails you get served or make. Thespecs are also ideal so we can try new stuff.
Made up this drink: the Minatocho  Attached File2oz Old Tom Gin 1/2oz Otima 10 Port 1/4oz Cherry Marnier 1/4oz Chartreuse 2 dashes Angostura bitters Lemon peel zested on top. Stirred of course. |
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Posted: 3/13/2021 8:28:53 AM EDT
[#1]
I'm on # 2. Lot's of shit to do today.
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Posted: 3/13/2021 8:59:41 PM EDT
[#2]
Blanton’s Red Label Old Fashioned
2oz Blanton’s red label 1/2oz Simple Syrup 2 dashes Angostura bitters 1 dash orange bitters Large rock of ice Orange Peel Expressed and garnish  Attached File |
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Posted: 3/14/2021 12:55:35 AM EDT
[#3]
Quote HistoryQuoted: Blanton’s Red Label Old Fashioned 2oz Blanton’s red label 1/2oz Simple Syrup 2 dashes Angostura bitters 1 dash orange bitters Large rock of ice Orange Peel Expressed and garnish https://www.ar15.com/media/mediaFiles/263816/2B1B7ECE-1E11-4ED1-85CE-F9F76EA29A3C_jpe-1863231.JPG I do believe I would drink that. 
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Posted: 3/14/2021 1:39:30 AM EDT
[#4]
Great Thread suggestion
I like my Old Fashioned Cocktail's on the Sweeter side. If it's too sweet for you, cut back on the simple syrup, but if using a spicy Rye (Bulleit Single Barrel), then it balances well. Old Fashioned 2 oz. Bourbon 1 oz. Simple Syrup 1 tsp. water 3 Dashes Angostura Bitters Large Rock Express orange Peel over Rock and around rim (place in glass) Add Maraschino Cherry of your choice Buffalo Bowtie 1.5 oz Buffalo Trace Bourbon 1 oz White Peach Syrup Pour over ice and top with Ginger Ale Garnish with Lime or Orange Whiskey Sour 4 oz Sweet and Sour Mix (I use Agalima Organic) 1.5 oz whiskey (I use bourbons) 1.5 oz Amaretto (I use Luxardo) Fill shaker with 1/2 Cup of ice along with above ingredients, shake well and strain into rock glass filled with ice. Garnish with a cherry Note* - These Whiskey sours go back way to easy, and I don't like having to get back up again and again, so I automatically double the recipe and use a frozen 16oz beer mug out of my freezer for my glass 
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Posted: 3/14/2021 7:48:29 AM EDT
[#5]
Just getting to the point that I am drinking bourbon on the rocks or neat and now you want me to make cocktails. Never had an old fashion but may have to try the concept.
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Posted: 3/14/2021 8:55:49 AM EDT
[#6]
Quote HistoryQuoted: Great Thread suggestion I like my Old Fashioned Cocktail's on the Sweeter side. If it's too sweet for you, cut back on the simple syrup, but if using a spicy Rye (Bulleit Single Barrel), then it balances well. Old Fashioned 2 oz. Bourbon 1 oz. Simple Syrup 1 tsp. water 3 Dashes Angostura Bitters Large Rock Express orange Peel over Rock and around rim (place in glass) Add Maraschino Cherry of your choice Buffalo Bowtie 1.5 oz Buffalo Trace Bourbon 1 oz White Peach Syrup Pour over ice and top with Ginger Ale Garnish with Lime or Orange Whiskey Sour 4 oz Sweet and Sour Mix (I use Agalima Organic) 1.5 oz whiskey (I use bourbons) 1.5 oz Amaretto (I use Luxardo) Fill shaker with 1/2 Cup of ice along with above ingredients, shake well and strain into rock glass filled with ice. Garnish with a cherry Note* - These Whiskey sours go back way to easy, and I don't like having to get back up again and again, so I automatically double the recipe and use a frozen 16oz beer mug out of my freezer for my glass That’s an interesting whiskey sour. More of an amaretto sour but I love those too. What is your sour mix? My amaretto sour goes like this: 3/4oz simple syrup 3/4oz fresh lemon juice 1.5oz Disarrano Amaretto 1oz whiskey (I’ve used Jameson, makers mark ir blantons) 1 egg white (crucial)  Attached File |
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Posted: 3/14/2021 12:35:05 PM EDT
[#7]
Quote HistoryQuoted: Just getting to the point that I am drinking bourbon on the rocks or neat and now you want me to make cocktails. Never had an old fashion but may have to try the concept. I drink neat 99% of the time, less calories, and I don't like sweets much. Neat bourbon just doesn't go with a meal, for me. A well made old fashioned certainly does. Ymmv. Mine: Muddled orange segment/bada bing cherry 2 oz bourbon or rye 2 dashes bitters 2 dashes orange bitters Teaspoon agave syrup ( @leemozoid influence)  Shaken over ice and poured into a highball. Possibly too smoothie like for some, but goes down very handily. |
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Posted: 3/14/2021 1:08:28 PM EDT
[#8]
I love these threads. I'll skip the common old fashioneds and sours.
Marine Corp Rum Punch 4 parts dark rum 2 parts like juice 1 part maple syrup Splash of grenadine Serve over ice Someone here recommended this but I can't remember who. Grog 1.5 oz brown sugar dissolved in 1oz warm water Then add 1oz lime juice 2 oz black rum 3 oz cold water Shake with ice then strain over ice Devils Margarita 1.5 oz tequila blanco 1 oz lime lime juice 1 oz cointreau .75 oz simple syrup Shake with ice and strain into a glass Float red wine on top Cuban Side Car 1oz white rum 1oz cointreau 1oz lime juice If you want a full drink instead of just a sidecar, double it and add setlzer Suffering Bastard 1oz bourbon 1oz gin 1oz lime juice 1 dash Angostura buyers 4 oz ginger beer Long Island Iced Mule 1oz vodka 1oz white rum 1oz tequila 1oz gin 1oz cointreau 1oz lime juice 1oz simple syrup Top with ginger beer Rum Buck 2oz black spices rum (kraken) 1oz lime juice 6oz ginger beer (Bundaberg) The Bishop - Obispo De Cuba 1.5oz white rum 1oz red wine .25oz lime juice .25oz simple syrup Shake with ice and strain Using white wine instead of red makes it a Bishop of Bordeaux ETA: I use the Cocktail Flow app sometimes and have my bar programmed in. I also have an old write in the rain notebook full of various cocktails. |
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Posted: 3/14/2021 1:30:32 PM EDT
[#9]
Summertime is Sunflower time.
1 part fresh squeezed lemon juice 2 parts gin 2 parts Cointreau 2 parts St. Germain Shake with ice, rinse a small cordial glass with absinthe, and enjoy. Great summertime drink. |
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Posted: 3/14/2021 2:53:03 PM EDT
[#10]
Quote HistoryQuoted: That's an interesting whiskey sour. More of an amaretto sour but I love those too. What is your sour mix? My amaretto sour goes like this: 3/4oz simple syrup 3/4oz fresh lemon juice 1.5oz Disarrano Amaretto 1oz whiskey (I've used Jameson, makers mark ir blantons) 1 egg white (crucial) https://www.ar15.com/media/mediaFiles/263816/6EEC47A6-3186-4A45-8356-0E7BDA97CEB5_jpe-1864825.JPG   Attached File |
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Posted: 3/14/2021 7:50:55 PM EDT
[#11]
Dirty Martini is my all time favorite.
2oz Beefeater or Bombay (Not Sapphire) .5-1oz olive juice couple drops of dry vermouth shaken with ice and strained I recently had one with Hendrick's for the first time and thought it was really good |
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Posted: 3/14/2021 8:31:56 PM EDT
[#12]
Quote HistoryQuoted: I use bottled S&S mix. I'm not real big on drinking raw eggs/whites https://www.ar15.com/media/mediaFiles/75325/71hjsuYse9L__AC_SS450__jpg-1865256.JPG The egg white doesn't taste like egg at all. It just makes the drink almost creamy. It's delicious. I've done whole egg cocktails too, like a brandy flip. I'll find my recipe and a pic later. |
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Posted: 3/15/2021 3:53:15 PM EDT
[#13]
Stone Cold Margarita
Margarita Broken Skull Margarita recipe: 3 ounces of Patron Silver 1.5 ounces of triple sec 1-1.25 ounces of lime juice Couple of agave nectar drops Shake it all up and pour it into a lowball glass with ice and salt the cup rim Splash 1 ounce of Grand Marnier on top |
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Posted: 3/15/2021 7:15:21 PM EDT
[#14]
Official Sazerac:
INGREDIENTS 1.5 oz Sazerac Rye Whiskey 1 sugar cube 3 dashes Peychaud’s Bitters .25 oz Herbsaint Lemon twist PREPARATION Pack an Old-Fashioned glass with ice. In a second Old-Fashioned glass, place a sugar cube and add three dashes of Peychaud’s Bitters to it. Crush the sugar cube. Add 1.5 oz Sazerac Rye Whiskey to the glass with the Peychaud’s Bitters and sugar. Add ice and stir. Empty the ice from the first glass and coat the glass with .25 oz Herbsaint. Discard the remaining Herbsaint. Strain the whiskey / bitters / sugar mixture from the glass into the Herbsaint coated glass and garnish with a lemon peel. |
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Posted: 3/15/2021 8:48:49 PM EDT
[#15]
Quote HistoryQuoted: Official Sazerac: INGREDIENTS 1.5 oz Sazerac Rye Whiskey 1 sugar cube 3 dashes Peychaud’s Bitters .25 oz Herbsaint Lemon twist PREPARATION Pack an Old-Fashioned glass with ice. In a second Old-Fashioned glass, place a sugar cube and add three dashes of Peychaud’s Bitters to it. Crush the sugar cube. Add 1.5 oz Sazerac Rye Whiskey to the glass with the Peychaud’s Bitters and sugar. Add ice and stir. Empty the ice from the first glass and coat the glass with .25 oz Herbsaint. Discard the remaining Herbsaint. Strain the whiskey / bitters / sugar mixture from the glass into the Herbsaint coated glass and garnish with a lemon peel. LOVE a sazerac. I'm planning to make one this weekend with some brown sugar. I put my Hernsaint into a mini spray bottle so I can just perfectly coat the glass without wasting Herbsaint. |
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Posted: 3/15/2021 9:16:40 PM EDT
[#16]
My current Manhattan recipe:
4oz Old Grand Dad 114 .75oz Sweet Vermouth Generous dashes Angurosta bitters Pour ingredients over ice and stir. Strain into a bourbon glass. Add about a teaspoon of Jack Rudy bourbon cherry juice and two Jack Rudy cherries. Stir twice and enjoy. |
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Posted: 3/16/2021 11:41:42 PM EDT
[#17]
Quote HistoryQuoted: Stone Cold Margarita Margarita Broken Skull Margarita recipe: 3 ounces of Patron Silver 1.5 ounces of triple sec 1-1.25 ounces of lime juice Couple of agave nectar drops Shake it all up and pour it into a lowball glass with ice and salt the cup rim Splash 1 ounce of Grand Marnier on top Just made one. Cointreau instead of triple sec she simple syrup instead of agave. But it's good and pretty strong. |
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Posted: 3/18/2021 7:29:47 AM EDT
[#18]
All this marg talk...
1.5oz Casamigos Mezcal 0.5oz 1800 Resposado Tequila 0.25oz Cointreau 1oz simple syrup 1oz fresh lime juice 1 large hand cut ice cube  Attached File |
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Posted: 3/21/2021 6:18:38 AM EDT
[#19]
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Posted: 3/21/2021 7:15:35 AM EDT
[#20]
Quote History |
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Posted: 3/21/2021 3:36:19 PM EDT
[#21]
Quote HistoryQuoted: All this marg talk... 1.5oz Casamigos Mezcal 0.5oz 1800 Resposado Tequila 0.25oz Cointreau 1oz simple syrup 1oz fresh lime juice 1 large hand cut ice cube https://www.ar15.com/media/mediaFiles/263816/3EBFEAE6-8C5C-4918-AE9B-B4AFBD05258A_jpe-1870094.JPG I made margaritas the other day but didn't get a picture. 3oz 1800 Blanco 2oz Cointreau 2oz lime juice 1oz simple syrup Shake with ice and strain Float 2oz Grand Marnier on top Or half all that for a regular size drink |
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Posted: 3/21/2021 10:31:42 PM EDT
[#22]
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Posted: 3/22/2021 12:04:14 AM EDT
[#23]
Quote HistoryQuoted: I made margaritas the other day but didn't get a picture. 3oz 1800 Blanco 2oz Cointreau 2oz lime juice 1oz simple syrup Shake with ice and strain Float 2oz Grand Marnier on top Or half all that for a regular size drink It's bizarre but here it's $22 for a 750ml bottle of 1800 Blanco and $20 for a 1L bottle of 1800 Resposado. I've seen 3 options for Cointreau though, so I'm anxious to try the blood orange version. |
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Posted: 3/22/2021 12:17:18 AM EDT
[#24]
Quote HistoryQuoted: It's bizarre but here it's $22 for a 750ml bottle of 1800 Blanco and $20 for a 1L bottle of 1800 Resposado. I've seen 3 options for Cointreau though, so I'm anxious to try the blood orange version. Unfortunately for us here, cointreau blood orange isn't an option it seems. Regular and Noir though. I always use Cointreau personally, not generic Triple Sec. |
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Posted: 3/22/2021 12:35:56 AM EDT
[#25]
Quote HistoryQuoted: Unfortunately for us here, cointreau blood orange isn't an option it seems. Regular and Noir though. I always use Cointreau personally, not generic Triple Sec. I usually go back and forth between Grand Marnier or Cointreau. Also a nice dry Curacao is nice. I did a homemade Grand Marnier type liqueur in December and it turned out really well and was really easy. |
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Posted: 3/27/2021 10:05:48 PM EDT
[#26]
Call me lazy.....
Pretty darn good. 
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Posted: 3/28/2021 6:22:29 AM EDT
[#27]
The New Orleans Minute
1 2/3oz Resposado tequila 1/4oz Mezcal 1/2oz Maraschino 2 dashes orange bitters 2/3oz sweet Vermouth  Attached File |
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Posted: 3/28/2021 8:12:15 AM EDT
[#28]
Quote HistoryQuoted: Unfortunately for us here, cointreau blood orange isn't an option it seems. Regular and Noir though. I always use Cointreau personally, not generic Triple Sec. Can you get Solerno? 80 proof blood orange. |
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Posted: 3/28/2021 9:14:22 AM EDT
[#29]
My go to favorite right now when not drinking neat or on the rocks
Midnight Modified 2 of Woodford Rye 1/2 Limoncello 1/2 Fernet Branca 2 Luxardo cherries Combine over ice and stir until chilled |
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Posted: 4/5/2021 8:48:43 PM EDT
[#30]
Manhattan
2 oz Basil Hayden Dark Rye 0.5 oz sweet vermouth 0.5 oz dry vermouth 3 dashes Angustora bitters Add ice to a coupe glass to chill it. Pour all ingredients into a cocktail shaker, add a large ice ball, and stir for 30 seconds. Dump the ice from the glass, add a Luxardo cherry, and drizzle 1/2 teaspoon of the Luxardo juice in the glass. Strain the cocktail into the glass, and enjoy! |
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Posted: 4/5/2021 9:13:26 PM EDT
[#31]
Quote HistoryQuoted: Manhattan 2 oz Basil Hayden Dark Rye 0.5 oz sweet vermouth 0.5 oz dry vermouth 3 dashes Angustora bitters Add ice to a coupe glass to chill it. Pour all ingredients into a cocktail shaker, add a large ice ball, and stir for 30 seconds. Dump the ice from the glass, add a Luxardo cherry, and drizzle 1/2 teaspoon of the Luxardo juice in the glass. Strain the cocktail into the glass, and enjoy! Dark Rye is pretty tasty. What kind of vermouth are you using? |
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Posted: 4/10/2021 7:40:41 PM EDT
[#32]
Quote HistoryQuoted: Dark Rye is pretty tasty. What kind of vermouth are you using? I’ve been using Dolin, but I’ve not tried any other brands. Definitely open to some suggestions. ETA: The additional Luxardo juice really gives a nice sweetness to it, without being over-powering. |
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Posted: 4/10/2021 11:12:21 PM EDT
[#33]
Quote HistoryQuoted: I’ve been using Dolin, but I’ve not tried any other brands. Definitely open to some suggestions. ETA: The additional Luxardo juice really gives a nice sweetness to it, without being over-powering. Carpano Antica is a really tasty option. I think Dolin is my favorite all around vermouth but also check out Averna for a black manhattan |
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Posted: 4/17/2021 2:55:16 PM EDT
[#34]
Got a rye whiskey- Balcones- that doesn't sit with me quite right drinking it straight. Too smoky and not enough fire and spice that I'd expect in a rye. However, it's perfect for an Old Fashioned.
My wife (not much of a whiskey drinker) and I also like it in the following drink. Not sure if there's a name for it: 3 parts rye or bourbon 1 part amaretto 1 part Triple Sec .5 part simple syrup (or to taste) |
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Posted: 4/20/2021 1:41:27 AM EDT
[#35]
Quote HistoryQuoted: Got a rye whiskey- Balcones- that doesn't sit with me quite right drinking it straight. Too smoky and not enough fire and spice that I'd expect in a rye. However, it's perfect for an Old Fashioned. My wife (not much of a whiskey drinker) and I also like it in the following drink. Not sure if there's a name for it: 3 parts rye or bourbon 1 part amaretto 1 part Triple Sec .5 part simple syrup (or to taste) |
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Posted: 4/20/2021 1:57:31 AM EDT
[#36]
Quote HistoryQuoted: Sounds interesting... I don't have Triple Sec, so I'd have to substitute cointreau Not to be pedantic, but cointreau is a Triple Sec |
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Posted: 4/20/2021 5:32:10 AM EDT
[#37]
Black Boulevardier
-1.5oz Blantons SFTB -0.75oz Campari -0.75oz Averna This was a good one. The blantons really gave it a nice kick.  Attached File |
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Posted: 4/25/2021 2:32:39 PM EDT
[#38]
 Mai Tai 1 1/2 oz Jamaican pot still rum 1/2 oz Rhum Agricole 3/4 oz curacao 1oz lime juice 1/2 oz orgeat Usually garnish with a mint sprig but it hasn't started growing yet. |
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Posted: 4/25/2021 10:13:56 PM EDT
[#39]
Quote HistoryQuoted: https://i.imgur.com/kCIgLTJ.jpg Mai Tai 1 1/2 oz Jamaican pot still rum 1/2 oz Rhum Agricole 3/4 oz curacao 1oz lime juice 1/2 oz orgeat Usually garnish with a mint sprig but it hasn't started growing yet. Awesome! I really need to get more into the various Curacaos and orange liqueurs in general. I only have the basic, Grand Marnier and Cointreau. |
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Posted: 5/2/2021 1:18:01 AM EDT
[#40]
Went basic and made a Manhattan
2oz WhistlePig Piggyback 6yr 1oz Punt E Mes Vermouth 2 dashes Angostura bitters  Attached File |
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Posted: 5/2/2021 6:19:53 PM EDT
[#41]
 Dead Mans Hand 1.5oz Blanco tequila .75oz Aperol .5oz Orgeat .5oz Lime juice Shake and pour over crushed ice. |
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Posted: 5/2/2021 6:53:56 PM EDT
[#42]
Quote HistoryQuoted: https://i.imgur.com/LhkCwOI.jpg Dead Mans Hand 1.5oz Blanco tequila .75oz Aperol .5oz Orgeat .5oz Lime juice Shake and pour over crushed ice. I really need to make some Orgeat. It's tiki time! |
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Posted: 5/2/2021 7:01:46 PM EDT
[#43]
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Posted: 5/3/2021 6:26:09 PM EDT
[#44]
 Fat guy dessert cocktail It was pretty delicious |
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Posted: 5/8/2021 12:07:15 AM EDT
[#45]
Decided to get fancy last night and made an herbal sour
2oz Hendricks Lunar Gin 1/2oz Green Chartreuse 3/4oz lemon juice 3/4oz simple syrup 1 egg white Basil and thyme muddled in shaker tin Garnished with thyme and angostura bitters  Attached File |
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Posted: 5/12/2021 7:55:16 PM EDT
[#46]
Sazerac made with pawpaw brandy
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Posted: 5/20/2021 10:48:48 PM EDT
[#47]
Another lazy man's cocktail, slightly more enjoyable setting
 
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Posted: 5/21/2021 12:06:54 AM EDT
[#48]
Quote HistoryQuoted: Another lazy man's cocktail, slightly more enjoyable setting https://www.ar15.com/media/mediaFiles/135145/IMG_20210520_213616-1949844.jpghttps://www.ar15.com/media/mediaFiles/135145/IMG_20210520_181546-1949848.jpg |
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Posted: 5/22/2021 6:06:34 AM EDT
[#49]
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Posted: 5/23/2021 9:57:09 PM EDT
[#50]
Don't know if you'd call it a cocktail but rum, in this case Hampden 8 year, with an ice ball made of coconut water is delicious.
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