Cocktails

[the Jester]

Since it's Thanksgiving in the U.S., a day for eating and drinking, I feel like it's a good time to start a thread on cocktails. What is a cocktail that you have created or enjoyed? I'll start with one I haven't yet named, but really enjoy. I created it a month or so ago at a friend's birthday party.

1 part Skrewball peanut butter whiskey
EDIT: 1/2 part Campari- I originally wrote 1, but I am pretty sure I misremembered.
1 part lime juice (always fresh squeeze your citrus whenever possible!)

Shake well with ice.

It is very well balanced, with the Skrewball providing sweetness, the lime sourness, and the Campari just enough bitterness. So far everyone I have had try it has really enjoyed it. It's also very pretty, being a very red cocktail. I'll try to post a picture of it later, as I plan to mix a few up later today.

 

[Olgar Shiverstone]

Minus a good margarita (not doing a Mexican-themed Thanksgiving this year), I guess I'd go for a basic Dr. Daniels ... Jack Daniels and Dr. Pepper.

 

[TheLibrarian]

I was serving this to guests today. I think its called a "Southern Frost" and I probably got it off the SoCo website at one point in time.

• 1.5 oz Southern Comfort
• 2 oz cranberry juice
• 2 oz ginger ale.

Stir the SoCo and cranberry juice together in a tin and strain. Pour into a class with ice. Top with ginger ale.

 

[Dioltach]

I like me a Moscow Mule, a Pina Colada, a Mojito, a Long Island Ice Tea... Actually, I like me lots of cocktails. One I liked in particular was Norwegian Cruise Line's signature cocktail, the Rebellious Fish. Vodka, Passoa, triple sec, prosecco, a splash of orange juice and fresh berries. Served in a bowl-shaped glass.

 

[doctorbadwolf]

I made some vanilla bourbon at home, and it goes really well with tropical fruit juices and coconut, in various combinations.

Also great with black tea, citrus, and a little honey, for a hot drink.

The best thing I’ve tried with it was a fizz using the vanilla bourbon, citrus sparkling water, coconut rum, coconut milk, and an egg white.

 

[Aeson]

I just read about a cocktail that glows green under a UV light. It's called A Green Lantern.

The Energy Drink Cocktail That Actually Glows In The Dark - The Daily Meal

Looking for a fun drink to wow your guests at your next party? All you need is three ingredients — and one of them glows in the dark. Here's how to make it.

www.thedailymeal.com

I can't do alchohol, but I'm curious to try this. I may try a mocktail with Red Bull and see if I can feel The Green Lantern's might.

 

[Benjamin Olson]

Brandy Tonic with lime and a touch of pumpkin pie spice was my invented signature drink in college, and seasonally appropriate (admittedly I consider it seasonally appropriate for all seasons, but this is the season when people other than me are likely to have the pumpkin pie spice handy).

Basically you make it like you would a Gin and Tonic, except you replace the Gin with Brandy and stir a pinch of spice into it before adding the tonic or lime. Similar spice blends also produce enjoyable results; I think cinnamon and ginger are the elements of pumpkin pie spice that I actually like in the cocktail. Brandy Tonics are also good without the spices, but I can lay no personal claim to that discovery.

 

[TheLibrarian]

Brandy Tonic with lime and a touch of pumpkin pie spice was my invented signature drink in college, and seasonally appropriate (admittedly I consider it seasonally appropriate for all seasons, but this is the season when people other than me are likely to have the pumpkin pie spice handy).

Basically you make it like you would a Gin and Tonic, except you replace the Gin with Brandy and stir a pinch of spice into it before adding the tonic or lime. Similar spice blends also produce enjoyable results; I think cinnamon and ginger are the elements of pumpkin pie spice that I actually like in the cocktail. Brandy Tonics are also good without the spices, but I can lay no personal claim to that discovery.

I don't work a lot with brandy, but keep a bottle around in case someone asks for a drink that includes it. This one intrigued me though so I went and made it.

Color me impressed!

 

[payn]

A nice desert shot.
Cuerenta four and some heavy cream. Call them tiny beers.

 

[Sepulchrave II]

My palate leans dry and astringent rather than sweet. So...

Two shots of The Botanist gin (from freezer)
Two shots Campari

Stirred over ice, and garnished with a slice of grapefruit.

 

[the Jester]

My palate leans dry and astringent rather than sweet. So...

Two shots of The Botanist gin (from freezer)
Two shots Campari

Stirred over ice, and garnished with a slice of grapefruit.

Until I tried the Botanist, I never thought I would have a favorite gin.

 

[Dannyalcatraz]

I like hooch enough to have been at risk for being an alcoholic. (Long story.) In college, my taste in boozy beverages tended to favor “girl drinks”, a la the Kids in the Hall sketch. The more fruit, umbrella and funky straw, the better.

I also consciously have been trying to sample a lot of the classics. The Negroni has been eluding me for several months now.

Setting aside spirits normally served unmixed neat or on the rocks, some that have stood out for me:

Bloody Mary
Café Oscar
Cosmopolitan
Whiskey Sour
Amaretto Sour
June Bug
Piña Colada
Margarita
Caipirinha
Icepick
Rum & Coke
Gin & Tonic
Screwdriver
Fuzzy Navel
Electric Lemonade
Long Island Iced Tea
Daiquiri
Spiked Egg Nog
Kahlua Milk Shake

 

[payn]

My go to are Cognac Sezeracs;

Ingredients​

• Absinthe, to rinse
• 2 ounces cognac
• 1/2 ounce simple syrup
• 3 dashes bitters
• Garnish: lemon peel

Some folks will use Bourbon or Brandy, and its an ok substitute if you lack the proper ingredients.

 

[Mannahnin]

For me, a Sazerac is a rye drink; a variation on my usual 1860s, 1870s-style Old Fashioned. But you've got me curious about the cognac one.

My preferred recipe for an Old Fashioned:

In a rocks glass:

• Splash of simple syrup (I like the one with a bit of orange flavor which Master of Mixes mis-labels "triple sec")
• Add two good dashes each of angostura bitters and peychaud's bitters.
• Add one large whiskey ice cube/ball (or 2-3 regular cubes if you lack the large one)
• Just a drop, no more than half a bar spoon each, of absinthe and luxardo maraschino liqueur
• 2 oz rye whisky (you can go bourbon if you want it sweeter, but I prefer the spice of rye). You can go pretty cheap on the rye; Old Overholt or Rittenhouse are fine. I prefer the 100 proof bottled in bond of either, but 80 proof is ok in a pinch.
• Stir to chill and dilute until you see the walls of the glass start to fog up. Then you know it's properly chilled.
• Cut a lemon peel, squeeze to express the lemon oil over the drink and rub the sides/rim of the glass, drop in as garnish.

If you want a less fancy version you can skip the liqueurs, and it's still a great drink. I don't even bother making it if I don't have a fresh lemon, though. The candy-like nose of the lemon oil really puts the drink over the top.

Unfortunately loving this style of Old Fashioned usually makes it impossible for me to order one out, since they're almost always a Mid Century style, thanks in part to Mad Men, and those are junk by comparison.

 

[Dioltach]

Not quite a cocktail, but around this time of year I'm quite partial to mulled wine. Heat up wine (white or red, both work) with fruit juice (not made from concentrate, which will turn your drink into a murky mess), add a good shot of brandy or triple sec, and as much ginger as you can stand.

Any bits of fruit, cinnamon sticks and cloves you toss in will only make it better.

 

[payn]

Not quite a cocktail, but around this time of year I'm quite partial to mulled wine. Heat up wine (white or red, both work) with fruit juice (not made from concentrate, which will turn your drink into a murky mess), add a good shot of brandy or triple sec, and as much ginger as you can stand.

Any bits of fruit, cinnamon sticks and cloves you toss in will only make it better.

I was just talking about mulled wine last night with the fam. Looking forward to making some later this year.

 

[Mannahnin]

Not quite a cocktail, but around this time of year I'm quite partial to mulled wine. Heat up wine (white or red, both work) with fruit juice (not made from concentrate, which will turn your drink into a murky mess), add a good shot of brandy or triple sec, and as much ginger as you can stand.

Any bits of fruit, cinnamon sticks and cloves you toss in will only make it better.

Star anise, too. Sliced orange wheels floating in the pot with the cinnamon sticks, cloves and anise stars are a vivid holiday memory going back to my childhood.

 

[Hades#2]

During the holidays my brother in-law makes Jack Daniels honey whiskey or apple whiskey mixed with apple cider and warmed in the microwave. Rum and eggnog is always good as well.

 

[Dioltach]

I'll have to try that one. I just happen to have JD honey whiskey and cider.

 

[Dannyalcatraz]

For those who like to spike their eggnog, I’ve been experimenting for years with different spirits for that task.

Bourbon is my usual go-to. I’ve had good results with flavored whiskeys, usually honey, cherry, vanilla, or praline. If you can find a good root tea*, that’s a good option as well. Amaretto is a solid option, and coffee liqueurs are excellent as well.

But the best of all are ginger-flavored spirits. I used to get Art in the Age’s SNAP, which tasted like a good ginger snap cookie. Mixed with eggnog, it was like Liquid Christmas!** Alas, SNAP is no longer available near me (if at all), so I have had to find substitutes. The cheaper, more easily found one is Captain Morgan’s ginger rum. Its flavor is not nearly as good as AitA’s product was, though. The best substitute I’ve found is The King’s Ginger. It’s pricier than either the CM or AitA products, but the flavor is perfect for this mix.





* I used to buy Art in the Age’s ROOT, but either its no longer for sale in Texas or production has ceased altogether.

** might be a good name for that specific combination!