607435 Fri Mar 27 17:07:44 -0700 2009 54 36 Spirits 0 4545092 Can't touch this cocktail 4 oz. cheap but clean 5X distilled Svedka Vodka Fresh zest of 1 tangerine, 1 grapefruit, 1 sour orange Soak zest in vodka for three days Ice and shake 1 oz pour dust with chiltepin chile dust Fri Mar 27 17:07:44 -0700 2009 10169 StriperGuy 1 4545143 It's Hammer time. Fri Mar 27 17:28:52 -0700 2009 4545092 11148 Alcachofa 2 4545168 Si, si amigo mio But you have to create the "Hammer time cocktail." Pass the cocktail recipe along. Fri Mar 27 17:39:52 -0700 2009 4545143 10169 StriperGuy 1 4545355 A cold glass of citrus infused vodka? Fri Mar 27 19:10:56 -0700 2009 4545092 84331 ultramagnetic 2 4545834 Just good spirited fun, got something better, post it. Sat Mar 28 04:13:28 -0700 2009 4545355 10169 StriperGuy 1 4546157 If Alcachofa won't take the bait, maybe I'll call this one Hammer Time, a nice variation on a Daiquiri: Juice of 4 Key Limes 1TBSP simple syrup 1 oz. Lemon Hart Demerara Rum (I have a chowhound posting on the Boston board that got me thinking about this rum again, what a great product.) 1 oz. light rum Shake and strain. Sat Mar 28 08:19:29 -0700 2009 4545092 10169 StriperGuy 2 4546415 I took the bait, just need to chew on the hook for while! Sat Mar 28 10:28:55 -0700 2009 4546157 11148 Alcachofa 2 4630623 Thank you. I have about 5 key limes that I've been trying to figure out what to make with. Sun Apr 26 16:46:58 -0700 2009 4546157 40486 Cinnamon 3 4630716 Heck you could toss in a slight dash of the bitters of your choice and then it would officially be a "cocktail." I've got orange, angostura, and peychaud's at home right now. A dash of the highly concentrated citrus infused vodka I made recently had the same effect. Sun Apr 26 17:15:31 -0700 2009 4630623 10169 StriperGuy 4 4630764 Say, I've been meaning to ask... can you describe the different uses for the different bitters? I've tried orange bitters but only own Angostura. Dearly love the Angostura, so I'm wondering in what instances I might want to try some other bitters. Also, just ran across this which sounded like an interesting riff on the bitters concept (different ways to create a bitter edge in cocktails, occasionally through 'bitter sugars'): http://www.chow.com/stories/10029 Sun Apr 26 17:36:58 -0700 2009 4630716 40486 Cinnamon 5 4630891 Peychaud's is in a "Sazerac." Classic old school New Orleans cocktail. http://whatscookingamerica.net/Beverage/SazeracCocktail.htm Angostura is the all around cocktail helper to give a libation a little depth and bite. The first drink that comes to mind for me is a Manhattan. I make mine with Jim Beam and switch it up a bit on what Vermouth I use. Orange bitters (there are several decent makers) are also a real cocktail utility item. You can toss a light dash into a Manhattan to brighten it up, put a bit in a Gin Rickey, or even a generous dash or two in a daiquiri get a little added depth. I am starting to really experiment in terms of home made additions. Recently steeped some anis, fennel, and other spices in some ethanol and water (read vodka) and got a very nice herbal that was somewhere between a bitters and an anisette. Not a real believer that there are harsh lines between bitters, liqueur, cocktail, drink, etc. When the spring cherries are here I plan on soaking some in Spanish brandy to serve in an Aviation cocktail. An old school drink currently experiencing a rebirth in beantown and duly inspired, in my own kitchen. I add a a bit more lemon juice, a teaspoon of simple syrup and serve this version on the rocks. Very nice on a hot day. http://lunarpolicy.net/2008/02/the-aviation-cocktai.html Sun Apr 26 18:17:33 -0700 2009 4630764 10169 StriperGuy 6 4631236 I'll invest in some orange bitters, then. Thanks. Just ordered the book Artisanal Cocktails, which has a good section on making simple syrup infused with toasted Chinese Five Spice ingredients including pepper. Sun Apr 26 20:34:31 -0700 2009 4630891 40486 Cinnamon 1 4562679 Kiss my ass Gran Marnier 1/2 oz Same citrus infused vodka. Scant 1 Tsp lemon juice 1/2 oz Jeam Beam tiny drop angostura bitters Shake and serve straight up or on the rocks I like it with a cherry Thu Apr 02 17:28:28 -0700 2009 4545092 10169 StriperGuy 2 4565639 gotta say this is an amazing drink Fri Apr 03 15:07:03 -0700 2009 4562679 10169 StriperGuy 1 4564609 Well, I can't really call this a Hammer Time cocktail (working on that still) because it doesn't have much punch. But it was good: The Edouard: 2 parts Campari 1/2 part St Germain (more or less to taste) 2 parts soda Build over ice in a highball glass in the order presented. Garnish with orange wedge. Easy-drinkin' drink, suitable for afternoons on the patio. Fri Apr 03 10:26:39 -0700 2009 4545092 11148 Alcachofa 2 4578772 Whew, glad you finally cooked up a winner. Last day or two I have been gaining a newfound appreciation for the classic Gin Rickey: Juice of 1/2 lime 2 oz gin Good splash of soda served on the rocks Yum Wed Apr 08 12:23:22 -0700 2009 4564609 10169 StriperGuy 1 4619477 I'm a bartending virgin so measurements are eyeballed. In a highball glass: Fill up halfway with cubed ice a long splash of light rum juice of one lime fill up to the top with pomegranate soda (i use izze's) i stir but i bet it would be ever more hammer-ish shaken. i don't have the gear for it, though. it's the kind of bev you can guzzle or sip. delightfully fruity. yum. Wed Apr 22 15:24:08 -0700 2009 4545092 13592 isadorasmama 2 4619957 Try adding a squeeze of fresh lime. Sounds tasty! Wed Apr 22 18:12:24 -0700 2009 4619477 10169 StriperGuy 1 4624265 I don't think I would called citrus zest infused vodka a cocktail. Maybe that's why you can't touch it. Because it isn't? Fri Apr 24 04:55:00 -0700 2009 4545092 10732 JMF 2 4624401 Instead of being a snark, why don't you create a better one and add it to the thread? Fri Apr 24 06:15:44 -0700 2009 4624265 10169 StriperGuy 3 4627324 I'm not being snarky, just honest. It isn't a cocktail. It's just infused vodka, a form of limocello but infused with multiple types of citrus instead of just lemon. A cocktail is a drink composed of a base spirit and one or more modifiers. In this case all you have is a base spirit, citrus infused vodka. If you added sugar to it, then you would have a liqueur, but not a cocktail. To make it a cocktail it would need another modifier. Juice, bitters, vermouth, soda water, etc. Sat Apr 25 05:39:31 -0700 2009 4624401 10732 JMF 4 4627553 Getting a wee tad technical now... still chime in, add a cocktail of your own making. Sat Apr 25 07:51:33 -0700 2009 4627324 10169 StriperGuy 4 4629252 perhaps not the technical definition but I would consider anything that requires labor, time and love to be a cocktail, and this would appear to qualify.... Sun Apr 26 04:48:41 -0700 2009 4627324 13161 barleywino 5 4630067 Merci mon ami... I agree barleywino, if you ask any bloke on the street I would say common usage of the word is "any mixed drink" thus, Jameson on the rocks does not really qualify, but a Rum and Coke (shudder) probably would. Sun Apr 26 12:28:41 -0700 2009 4629252 10169 StriperGuy 1 4630628 Because of the swine flu news, and feeling a little under the weather... 1 tsp. (purported antiviral) elderberry syrup, some St. Germain, some Tru organic vodka, juice of 1/2 blood orange (muddle in bottom of glass), demerera sugar syrup to taste, ice. Stir with thermometer. Serve horizontal. Citrus bitters might be nice. The elderberry syrup: http://www.gaiaherbs.com/product.php?id=325 Optional, if I had to do over again (I may): crushed Ricola-lozenge rim But in support of the OP, I may have to try a vindaloo cocktail of some description next time. Sun Apr 26 16:49:37 -0700 2009 4545092 40486 Cinnamon 2 4632486 That's great! Wonder if I could swab some on my 1-yr old son's sore gums?! ;) Mon Apr 27 10:05:00 -0700 2009 4630628 13592 isadorasmama 2 4632693 Awesome... but you have to name it... Mon Apr 27 10:51:21 -0700 2009 4630628 10169 StriperGuy 3 4634733 I'll mull this over the next day or so and get back to you. Early attempts include the "Swino." Mon Apr 27 22:24:17 -0700 2009 4632693 40486 Cinnamon 3 4648354 OK, I'm settling on naming the cocktail the Gargoyle. I like that name better than a few others, such as H1N1-kicker or the Chupacabra since it contains nothing like tequila, Southern Comfort or Tabasco. Gargoyles are meant to ward away bad things, and like plenty of those on medieval cathedrals comprised of different animals, this one is a chimera with the elder flower and the berry. Fitting in the face of a chimeric flu maybe (which I do not mean to make light of at all). But I'm alternating this cocktail with caipirinhas to ward off scurvy too. Sat May 02 11:38:26 -0700 2009 4632693 40486 Cinnamon 4 4648508 There you go, the gargoyle it is... Sat May 02 13:16:27 -0700 2009 4648354 10169 StriperGuy 5 4648839 :) It's a little silly and overdone as a name, but ah well. Sat May 02 16:28:22 -0700 2009 4648508 40486 Cinnamon 6 4650068 "Silly and overdone" is the whole point of it... Sun May 03 09:42:26 -0700 2009 4648839 10169 StriperGuy 1 4771990 Just invented a new one: El Toro Suave 1 oz Tequila 1 oz Sotol http://en.wikipedia.org/wiki/Sotol 1 Tsp Meyer lemon juice 1 Tsp lime juice 1 Tsp spiced cherry syrup Garnish with a cherry. Sun Jun 14 12:20:53 -0700 2009 4545092 10169 StriperGuy 2 4772191 haven't had sotol, but...since we're talking cherry (this being the season), there's always the following version of a bing cherry mojito: muddle 8 bing cherries, add 2 oz rum, 1 oz Averna, 2 tbspn 100% maple syrup, mint, shake over ice and strain...i suspect Nardini Amaro would work even better (more mint overtones) if you can find it Sun Jun 14 14:13:28 -0700 2009 4771990 13161 barleywino 3 4772488 Sounds tasty. I'd lose the maple syrup though. I like the idea of a fresh cherry mojito though. Sun Jun 14 16:36:58 -0700 2009 4772191 10169 StriperGuy 4 4772536 i think the maple syrup takes the place of simple syrup which would ordinarily go into a mojito...a friend of mine once tried making it w/o the maple syrup and found it too bitter...but feel free to experiment! Sun Jun 14 17:01:43 -0700 2009 4772488 13161 barleywino 5 4772636 I would use simple syrup, just don't want the maple taste, which I otherwise like. Sun Jun 14 17:46:32 -0700 2009 4772536 10169 StriperGuy 3 4779037 I tried this recently (found the recipe from last time it was posted here) and found it to be a bit too sweet for my taste, and not especially refreshing. I don't think it's fair to call this a Mojito variant, as it lacks sourness. I do like the combination of Averna and cherry, and might try again with 1/2 oz Averna, 1/2 oz lime, and the rest as listed. I think the Averna and cherry alone should have enough sweetness to balance the lime. Tue Jun 16 14:50:31 -0700 2009 4772191 65478 davis_sq_pro 4 4780462 i agree that the lime would add more sourness. I find lime tends to overpower drinks but that's just my personal taste ;). of course a true mojito is all about the lime... Wed Jun 17 05:41:52 -0700 2009 4779037 13161 barleywino 5 4868432 I kept playing w/ the cherry+Averna idea and came up with: 8-10 Rainier cherries (depending on size) 1 oz Averna 1 1/2 oz gin (I've been using Hendricks) 1/4 oz St Germain 1/4 oz Strega 1/4 oz lime juice Muddle cherries to release juice. Add the rest of the ingredients, shake hard with crushed ice, then tight strain into a chilled cocktail glass. Garnish with a 4-carat emerald-cut diamond set in a yellow gold pendant, or just skip the garnish and sip the cocktail. Fri Jul 17 15:41:39 -0700 2009 4780462 65478 davis_sq_pro 6 4868456 nice-- will have to try this! Fri Jul 17 15:51:12 -0700 2009 4868432 13161 barleywino 6 4883220 Misty at Drink (Boston) did a rye, Averna, Amarena cherries muddled with black pepper, galliano, Angostura bitters, double strained into a rocks glass, which was quite nice Thu Jul 23 03:19:03 -0700 2009 4868432 13161 barleywino 1 4813290 Came up with another winner. Because it is basically an adapted Aviation I will call it an Amelia Earhart (the strawberries are a bit girly): Amelia Earhart Cocktail 2 oz fresh local strawberry puree (I blended some with the gin) 2 oz gin 2 Tsp marascino liquer 1 Tsp creme de violette 2 Tsp simple syrup Juice and zest of 1/2 meyer lemon Shake and serve on the rocks, or straight, or whatever Really, really tasty. Sun Jun 28 14:07:21 -0700 2009 4545092 10169 StriperGuy 1 4895527 We were in CT this past weekend and dined/drank at 116 Crown in New Haven. I had what they called a Belmont - bluecoat american dry gin, st. germain elderflower liqueur, rothman & winter creme de violette, soda - served on the rocks. It was DELICIOUS. I have no idea what the ratios are or where I'd find the ingredients locally. Off to google... Mon Jul 27 17:52:08 -0700 2009 4545092 13592 isadorasmama 2 4912202 That's a funky take on the Aviation, sans Marashino, sub St. Germain. Sun Aug 02 22:29:30 -0700 2009 4895527 92744 invinotheresverde 1 4906030 El Omnipotente Cocktail 2 Oz Cruzan 2 year aged rum 2 oz pineapple orange juice 1/4 teaspoon molasses 1 teaspoon julienned fresh ginger Dash of grated nutmeg Slice of lime Muddle ginger with rum Shake and serve on the rocks drizzle molasses over top squeeze lime dust a bit of nutmeg powder on top and serve Fri Jul 31 07:32:16 -0700 2009 4545092 10169 StriperGuy 2 4908503 sounds great-- maybe even add a tbsp of tart citrus marmalade to the muddle? Sat Aug 01 06:21:03 -0700 2009 4906030 13161 barleywino 3 4908574 It was pretty sweet... Sat Aug 01 07:06:43 -0700 2009 4908503 10169 StriperGuy 1 4938158 Heck, I grew up in upper Manhattan so... Upper Manhattan Cocktail 2 oz Jim Beam 1/2 Tsp Ginger Bitters (I made mine) 2 Tsp sweet vermouth 1 home made spiced cherry 1/2 Tsp spiced cherry juice I like it on the rocks, stirred vigorously. Dang good cocktail. Tue Aug 11 17:32:35 -0700 2009 4545092 10169 StriperGuy 1 5031074 Made up a new one last night: Sort of like a kinder gentler dark and stormy: Light and Breezy 2 oz Brugal Anejo Rum 1/4 Tsp ginger bitters (I make my own) Shake and serve straight up or on the rocks. The ginger compliments the delicate floral notes of the brugal in a wonderful way. Tue Sep 15 07:44:17 -0700 2009 4545092 10169 StriperGuy 1 5032500 Heck, just came up with another one: Upper Manhattan Cocktail 2 oz Jim Beam (I tried Jim Beam Black and it was too oomphy) 1 Tsp Pedro Ximenez sherry (this is a type of very sweet dessert sherry, not a particular brand) 2 dashes angostura bitters (I used my home made, but angostura is pretty close) Shake and serve straight up, or on the rocks Garnish with a cherry (I used home made spiced cherries) Explanation of the name: I grew up in Upper Manhattan. The use of sherry in lieu of sweet vermouth add a certain latin touch. Upper Manhattan is very latin, so there. Tue Sep 15 15:48:07 -0700 2009 4545092 10169 StriperGuy 1 5145982 Have to add my new favorite first cocktail of the night, or after dinner choice (with credit for most of the recipe but not the proportions going to Peche in Austin, TX): Paris Manhattan 2 oz cognac (I use Pierre Ferrand Ambre) 1 oz sweet vermouth (Antica is my current pick, Vya was in the original incarnation) 1/2 oz. St. Germain (overused, I know, but really good in this case) 2 dashes Regan's Orange Bitters (the original had some awesome housemade cherry vanilla bitters reportedly from the Absinthe, SF restaurant cookbook that I cannot locate anywhere online or in print) Stir well and strain into cocktail glass, garnish with brandied cherry or Luxardo marasca. Sat Oct 31 18:55:30 -0700 2009 4545092 10399 rlh 2 5146347 have you checked Liquor World in Porter square (cambridge MA) for the cherry bitters? Sun Nov 01 04:36:33 -0800 2009 5145982 13161 barleywino 3 5147573 No, but now I will - thanks! Sun Nov 01 15:28:20 -0800 2009 5146347 10399 rlh 4 5161998 perhaps an even better alternative to the cherry bitters: Amarena liqueur (Brix on Broad st, Boston) Fri Nov 06 14:37:42 -0800 2009 5147573 13161 barleywino