Cocktails Thread

[BrianGSDTexoma]

Well, I’m on a bit of a Sazarac kick this winter. Been using Rittenhouse rye as the base. Not really all that different from a classic Old Fashioned ( not one with all the muddled fruit) other than the Absinte and different bitters.

I will have t pick up a bottle to try.

 

[fxsales1959]

I'm always looking for new Cocktails. I make cocktails every Sunday for the prayer meeting on the river. When it come right down to it it's hard to beat a Margarita on the Rocks. My favorite Margarita is with some Guava juice added to it. I use Dr Swami & Bone Daddy Low Calorie Margarita Mix, and decent Tequila.

Then there is Old Fashioned. I make a simple syrup using Allulose and Monk Fruit Extract. Been using Buffalo Trace, two shots, and 3/4 shot simple syrup. Than few drops Orange bitters, Walnut bitters and barrel aged bitters..

this one is complicated. A few glubs of Captain Morgan on ice. add Sprite zero until full.. add plastic bendy straw

 

[BrianGSDTexoma]

this one is complicated. A few glubs of Captain Morgan on ice. add Sprite zero until full.. add plastic bendy straw

Yeah! I make that all the time. So good. Just got a new bottle yesterday.

 

[WaterRat]

I will have t pick up a bottle to try.

Here’s the recipe I’ve been using but 2oz rye and no cognac. The demerara syrup is 2:1 raw sugar:water. I drop the twist in . This is from the “Death and Co” cocktail book.

 

[Central PA Cowboy]

Only drink cocktails these days. Well worth it. Mentally and physically healthy.

 

[paulgeorge]

Me too. Used to go to St. Croix on business years ago and we flew with our gear. We could pack cases of Cruzan gold in the gear and sneak it back duty free. Soooo many cases of rum, and it was about $2.25 a fifth! The Coke was more expensive than the rum on that island back then. Drank so much I lost my taste for rum altogether.

For me, margaritas should be strained, but on the rocks is OK. And a salt rimmed glass. I must have a lick of salt with every sip! There is a Mexican place nearby that does a Whiskey Margarita that I have to have nearly every time we go there.

Whiskey sour is an oldie but goodie, hand made, no mixer, and it must have egg white in it for me or it's just not the same—learned that trick after calling the Perlick phone number for some bar setup advice.

Adjacent to that is something similar but a liquor most may have not tried. A Peruvian brandy. Had a Pisco sour at a Peruvian restaurant in town and loved it, so I had to go find Pisco and make my own. I enjoyed it, then when the bottle ran out I quit. I dont drink many "cocktails" anymore for some reason.

I'm vodka and carbonated water (I have a Soda Stream) over cubed ice with a spritz of lime before dinner, and bourbon on crushed ice after dinner. Not much for drinking any liquor "neat".

A guava margarita with a low-cal mix and decent tequila sounds refreshing and easy to sip. And that Old Fashioned recipe with Buffalo Trace and the mix of bitters? Solid choice—especially with the monk fruit and allulose syrup to keep it lighter.

 

[SaltPorkResearch]

A fresh grapefruit, squirt, Mexican whiskey.

 

[mneeley490]

A fresh grapefruit, squirt, Mexican whiskey.

Sounds like a riff on a Paloma, which are very refreshing. Tequila, grapefruit pop, and lime juice. Sometimes served with a salted rim.