Cocktails

[Ralif Redhammer]

I love the Boulevardier to shake things up with my Negronis, but something about Galliano just doesn't sit well with me.

The Boulevardier is such a classic! As for Galliano, it seems to be a love it or leave it liqueur. For me, it's always got a place in my liquor cabinet...especially now that it comes in a smaller size than the ridiculous tower it used to.

 

[TiQuinn]

The Boulevardier is such a classic! As for Galliano, it seems to be a love it or leave it liqueur. For me, it's always got a place in my liquor cabinet...especially now that it comes in a smaller size than the ridiculous tower it used to.

That’s the other part. My cabinet is small so I try to stick to stuff that I can also use across a wide variety of drinks, so I’ll get Chartreuse, Benedictine, Absinthe, and so on because you see them repeatedly in a lot of classics.

 

[Ralif Redhammer]

That’s the other part. My cabinet is small so I try to stick to stuff that I can also use across a wide variety of drinks, so I’ll get Chartreuse, Benedictine, Absinthe, and so on because you see them repeatedly in a lot of classics.

My liquor cabinet is...not small. I am glad that the Benedictines are still making plenty of Benedictine. I would be sad to not be able to do a proper B&B.

 

[payn]

My liquor cabinet is...not small. I am glad that the Benedictines are still making plenty of Benedictine. I would be sad to not be able to do a proper B&B.

Mine is small because I struggle to keep it stocked...

 

[Dannyalcatraz]

My liquor cabinet is...not small.

We have a fairly large amount of booze in the house, but most of it is wine. Spirits are occasionally outnumbered by beers if I’m cooking particular dishes and/or hosting a party.

That said…a lot of our liqueurs are duplicates or overlap. For instance, when we find something we REALLY like, we’ll buy several bottles of it, some to keep, some to give away. We bought lots of bottles American Honey, Buffalo Trace, Root and Navan, to name a few. The last 2 ceased production years ago, but we still have some.

OTOH, I’m not sure we even own any gin- I’ve considered getting some, but never have- and bitters have never entered this house.

My point?

Well, while I’m interested in many of the cocktails listed, there’s almost no way I’ll ever make them at home- our bar selection is too narrow and skewed from the mainstream, core stuff to concoct them.

So I’m only going to find these in a good bar…and those aren’t that common anymore. Add to that, I’m just not drinking in public like I used to in my 20s-30s.

But…one can dream.

 

[Whizbang Dustyboots]

I'm a big fan of 21 Seeds' cucumber and jalapeno infused tequila in a Tommy's margarita (substitute agave nectar for Cointreau, for a more tequila-forward drink).

Just tried Hornitos' cucumber and habanero infused tequila, prepared the same way. It's fine. Much less flavor, a touch more burn (as one would expect), although still not truly spicy.

Will continue to experiment with it, but so far, it's inoffensive but also not something I'll necessarily buy again. (Likewise, when I eventually use up my bottle of Ancho Reyes chili liqueur, I probably won't buy another bottle, since it gives inferior results compared to just using 21 Seeds.)

 

[Ralif Redhammer]

Well, while I’m interested in many of the cocktails listed, there’s almost no way I’ll ever make them at home- our bar selection is too narrow and skewed from the mainstream, core stuff to concoct them.

So I’m only going to find these in a good bar…and those aren’t that common anymore. Add to that, I’m just not drinking in public like I used to in my 20s-30s.

But…one can dream.

At this point, I prefer making drinks at home to going out for drinks, unless it's a bar that I know makes good drinks. Some place I know that I'm not paying $12 for a tiny drink, or one that's too sweet, or mostly just juice.