Cocktails

[Mannahnin]

Made a few Black Lilies the other night for a small party before walking down to the river's edge to watch the city fireworks. It's a variant on a Water Lily, but subbing in Creme de Cassis instead of Creme de Violette. So a bit darker and sweeter. Four equal parts Creme de Cassis, lemon juice, gin, and Cointreau.

For my own consumption I might cut the Cassis down to .5 instead of .75 and add a little more gin or juice, but the folks I was making for favored sweeter, and I was already having to convince them they would enjoy a gin drink rather than using vodka.

 

[Ralif Redhammer]

My local bar made this cocktail called Unhinged. Campari, lemon juice, branca menta, and barrel aged Mallort. I got a few strange glances when I had this one View attachment 441317

That sounds like a gloriously aggressive drink.

 

[Bohandas]

Ice + Tea

Tea + Lemonade

 

[Old Fezziwig]

I had Fernet-Branca for the first time last night. I liked it well enough that I went and bought a bottle today and am currently enjoying a ferrari (equal parts Fernet-Branca and Campari on ice). I've also learned that (allegedly) San Franciscans drink 35% of the Fernet-Branca imported into the US.

 

[Knaves Quill]

I had Fernet-Branca for the first time last night. I liked it well enough that I went and bought a bottle today and am currently enjoying a ferrari (equal parts Fernet-Branca and Campari on ice). I've also learned that (allegedly) San Franciscans drink 35% of the Fernet-Branca imported into the US.

I had the option of getting a ferrari the other night and didn't; gonna have to fix that soon.

 

[Zaukrie]

I had Fernet-Branca for the first time last night. I liked it well enough that I went and bought a bottle today and am currently enjoying a ferrari (equal parts Fernet-Branca and Campari on ice). I've also learned that (allegedly) San Franciscans drink 35% of the Fernet-Branca imported into the US.

It's a tough liquor for most to like. It's a favorite of bartenders at the end of the night.... And the patrons that hang out with them...

 

[Ralif Redhammer]

On the subject of Fernet Branca, I made a Toronto last night - Rye, Fernet-Brance, Angostura, and simple syrup. Tasty, spicy, and bold.

 

[Mannahnin]

It's a tough liquor for most to like. It's a favorite of bartenders at the end of the night.... And the patrons that hang out with them...

I've been to places which list a Bartender's Handshake or Industry Handshake as a special on the menu- a shot of Fernet and a Miller High Life.

On the subject of Fernet Branca, I made a Toronto last night - Rye, Fernet-Brance, Angostura, and simple syrup. Tasty, spicy, and bold.

Oh, that sounds neat.

 

[Ralif Redhammer]

Oh, that sounds neat.

It's a cocktail I found in the excellent (if unimaginatively named) The Cocktail Book by Michael Walker.

 

[Knaves Quill]

I had the option of getting a ferrari the other night and didn't; gonna have to fix that soon.

It's soon. The bartender I ordered it from had not heard of it but was intrigued. I forgot how much the fernet bullies the campari, but that's also what makes this concoction so smooth and sweet-ish.