Cocktails

[Whizbang Dustyboots]

This sounds good. I can't seem to find the actual recipe, though maybe I'm not looking hard enough.

Look harder, you donkey!

 

[TiQuinn]

Biggest crime that doesn’t get discussed enough: That you have to specifically order a martini NOT dirty in half the bars and restaurants in the country now if you want a regular martini.

 

[Bohandas]

My favorite cocktail is the Blue Hawaiian, which is a mix of pineapple juice, rum, sweet and sour mix, blue curacao and sometimes vodka

EDIT:

3 Parts coconut rum
3 Parts curacao
4 parts sweet and sour mix
12 parts pineapple juice

 

[Bohandas]

a good quick and dirty cocktail is just premixed chocolate milk plus coffee liqueur

 

[Mannahnin]

My favorite cocktail is the Blue Hawaiian, which is a mix of pineapple juice, rum, sweet and sour mix, blue curacao and sometimes vodka

EDIT:

3 Parts coconut rum
3 Parts curacao
4 parts sweet and sour mix
12 parts pineapple juice

Do you use the sour mix just for convenience? I tend to find that if I'm mixing a cocktail anyway it's not appreciable extra effort to use lime juice (or lemon, depending on the drink) and simple syrup, and the taste of the fresh citrus is much better.

 

[Bohandas]

Do you use the sour mix just for convenience? I tend to find that if I'm mixing a cocktail anyway it's not appreciable extra effort to use lime juice (or lemon, depending on the drink) and simple syrup, and the taste of the fresh citrus is much better.

sweet and sour's what the recipes I read for it said to use

 

[Mannahnin]

sweet and sour's what the recipes I read for it said to use

It's probably what's most often used in restaurants that don't specialize in cocktails. And you can keep sour mix longer in your bar stuff.

Whereas if you want fresh lemons or limes you'll have to remember to buy them in anticipation of making cocktails or just keep them on hand all the time if you want to make cocktails regularly or spontaneously.

If you feel like experimenting, you might try substituting a 50/50 mix of simple syrup and fresh citrus juice for the sour mix next time, and see if you can taste the difference.

 

[TiQuinn]

It's probably what's most often used in restaurants that don't specialize in cocktails. And you can keep sour mix longer in your bar stuff.

Whereas if you want fresh lemons or limes you'll have to remember to buy them in anticipation of making cocktails or just keep them on hand all the time if you want to make cocktails regularly or spontaneously.

If you feel like experimenting, you might try substituting a 50/50 mix of simple syrup and fresh citrus juice for the sour mix next time, and see if you can taste the difference.

Or a lot of bars use a mix called superjuice that's the juice, the fruit peel, citric/malic acid and water, and the result is more stable for about 4 to 5 days.

 

[Zaukrie]

Pretty mediocre old fashioned at this ok bar in the airport. The good bar was out of cherries and wouldn't make an old fashioned.... And I'm too lazy to look for more bars.

 

[Mannahnin]

Pretty mediocre old fashioned at this ok bar in the airport. The good bar was out of cherries and wouldn't make an old fashioned.... And I'm too lazy to look for more bars.

What's your preferred whiskey for an Old Fashioned?

I usually favor rye, but can be convinced to try a bourbon here and there.