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What can I make with this stuff? (Paging JMF or Yarm).

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Currently in my liquor cabinet I have Woodford reserve bourbon, Triple sec, Maraschino liqueur, Amaretto,an oz of Gilby's Gin, and Angostura bitters, Fee brothers Lemon bitters, Fee brother's west indian orange bitters and Fee brother's old fashioned barrel aged bitters. Plus lemons, limes, heavy cream, lemonade, brown sugar, rose water syrup, orange flower water syrup, fresh mint, fresh basil and maybe one homemade maraschino cherry plus juice.

Right now I am to poor to buy any liquor or wines. Any suggestions?

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  1. You can make lots and lots of great stuff! I'm just going to do a quick cut and paste. Maybe I'll get time to come back and add some more originals. I have the app Evernote for around 4k cocktail recipes, many classics from Mr. Boston 2009/2011 edited by Jim Meehan and Jonathan Pogash, and can just put ingredients into the search and...

    To start off use the gin to make an Aviation, just make it a mini.

    Aviation Cocktail [1910-1920]
    2 oz. gin
    .5 oz. Maraschino liqueur
    .5 oz. lemon juice
    2 dashes (1/4 tsp.) Crème de Violette if available

    Shake and strain into a chilled cocktail glass.

    Whiskey Sour
    2 oz. good bourbon
    .75 oz. lemon juice
    .5 oz. Simple or Muscovado syrup
    1 dash Angostura bitters
    1 egg white
    3 drops Angostura bitters garnish

    Dry shake, then shake on ice and double strain into a chilled cocktail glass. Garnish with three drops of Angostura bitters on foam.

    Amaretto - Bourbon Sour - adapted by JMF (I took Jeffrey Morgethaler's recipe and I increased the Amaretto a bit, use dark Muscovado sugar simple syrup, and use a full egg white, and added bitters to balance it out.)
    1.75 oz. Amaretto
    .75 oz. Bourbon
    1 oz. Lemon juice
    .25 oz. Dark Muscovado simple syrup
    1 Egg white
    1 dash of bitters

    Dry shake, then shake on ice. Fine/double strain into a chilled cocktail glass and garnish with 3 drops of bitters on the foam.

    BASIN STREET
    2 oz. bourbon whiskey
    .75 oz. triple sec
    .75 oz. fresh lemon juice

    Shake well with ice and fine strain into chilled cocktail glass.

    Make a Bluegrass Mai Tai using amaretto instead of orgeat, and the triple sec for the grand marnier

    Bluegrass Mai Tai - Marco Dionysos, Smuggler's Cove, San Francisco, CA
    1 oz. bourbon (Maker's Mark or Larceny)
    1 oz. Rittenhouse rye 100
    1/2 oz. Grand Marnier
    1 oz. lemon juice
    1/2 oz. Orgeat

    Shake on ice and strain into a crushed ice filled old fashioned glass. Garnish with mint.

    BONE, THE
    2 oz. bourbon whiskey
    .5 oz. fresh lime juice
    .5 oz. simple syrup
    3 dashes hot red pepper sauce

    Shake with ice and strain into chilled shot glass.

    BOURBON COOLER
    2½ oz. bourbon whiskey
    ½ oz. fresh lemon juice
    ½ oz. grapefruit juice
    ½ oz. orgeat syrup
    Garnish: Peach slice

    Shake with ice in mixing glass. Pour with ice into old-fashioned glass. Garnish with peach.

    BOURBON CRUSTA
    For glass: Lemon wedge, superfine sugar
    Long, wide spiral of orange zest
    2 oz. bourbon whiskey
    ½ oz. triple sec
    1 tsp. maraschino liqueur
    1 tsp. fresh lemon juice
    2 dashes orange bitters

    Rim chilled cocktail glass with lemon and sugar. Curl the zest spiral in glass. Stir remaining ingredients with ice and strain into glass.

    Substitute triple sec or maraschino liqueur for the cassis
    BOURBON RENEWAL
    2 oz. bourbon whiskey
    1 oz. fresh lemon juice
    ½ oz. crème de cassis
    ½ oz. simple syrup
    1 dash Angostura bitters

    Shake with ice. Strain into ice-filled old-fashioned glass.

    BROWN DERBY
    Dale DeGroff attributes the Brown Derby Cocktail, named after the famous hat-shaped restaurant in Hollywood, to Buzza's rare bar book.

    2 oz. Maker’s Mark Bourbon
    1 oz. Grapefruit Juice
    .75 oz. Honey Syrup

    Shake with ice and strain into a chilled coupe. No garnish

    —Buzza and Cardozo, Hollywood Cocktails, 1930’s

    Instead of grenadine substitute half the amount in maraschino liqueur

    BULL AND BEAR
    1½ oz. bourbon whiskey
    ¾ oz. orange curaçao
    1 oz. fresh lemon juice
    ¼ oz. grenadine
    Garnish: Maraschino cherry, orange half-wheel

    Shake with ice and strain into chilled cocktail glass. Garnish with cherry and orange.

    CABLEGRAM
    2 oz. bourbon whiskey
    1 oz. fresh lemon juice
    ½ oz. simple syrup
    Ginger ale

    Stir first three ingredients in ice-filled highball glass. Fill with ginger ale.

    CALIFORNIA LEMONADE
    2 oz. bourbon whiskey
    1 oz. fresh lemon juice
    1 oz. fresh lime juice
    1 oz. simple syrup
    ¼ oz. grenadine
    Soda water
    Garnish: Orange and lemon wheels, maraschino cherry

    Shake first five ingredients with ice. Strain into shaved ice–filled Collins glass. Fill with soda water and garnish with orange, lemon, and cherry. Serve with straws.

    CHAPEL HILL
    2 oz. bourbon whiskey
    ½ oz. triple sec
    ½ oz. fresh lemon juice
    Garnish: Orange twist

    Shake with ice and strain into chilled cocktail glass. Add orange twist.

    You have coffee?
    COFFEE OLD-FASHIONED
    2 oz. bourbon whiskey
    ¾ oz. simple syrup
    2 dashes Angostura bitters
    ½ cup cold brewed coffee
    2 oz. soda water
    Garnish: Orange wheel, maraschino cherry

    Pour bourbon, syrup, bitters, and coffee into ice-filled old-fashioned glass and stir. Add soda water and stir again. Garnish with orange and cherry.

    Collins (Tom, John, or Vodka)
    2 oz. Gin, Bourbon, or Vodka
    1 oz. simple syrup
    .75 oz. lemon juice
    Seltzer

    Shake all but soda on ice and strain into an ice filled Collins glass. Top with soda and garnish with a cherry and an orange slice.

    DINAH COCKTAIL
    1½ oz. bourbon whiskey
    ¾ oz. fresh lemon juice
    ½ oz. simple syrup
    Garnish: Fresh mint leaf

    Shake well with ice and strain into chilled cocktail glass. Garnish with mint.

    EASTERN SOUR
    2 oz. bourbon whiskey
    1½ oz. orange juice
    1 oz. fresh lime juice
    ¼ oz. orgeat or almond syrup
    ¼ oz. simple syrup
    Garnish: Orange and lime wheels

    Shake with ice and strain into ice-filled highball glass. Garnish with orange and lime.

    FANCY WHISKEY
    2 oz. bourbon or rye whiskey
    1 dash Angostura bitters
    ¼ oz. triple sec
    ¼ oz. simple syrup
    Garnish: Lemon twist

    Shake with ice and strain into chilled cocktail glass. Add lemon twist.

    FANCY-FREE COCKTAIL
    2 oz. bourbon whiskey
    ½ oz. maraschino liqueur
    1 dash Angostura bitters
    1 dash orange bitters

    Stir with ice and strain into chilled cocktail glass.

    HORSE’S NECK (WITH A KICK) - Mr. Boston
    "The Horse’s Neck was originally a soft drink with iced ginger ale garnished with lots of lemon peel. At some point in its history, an enterprising bartender added bourbon (or brandy) to give it a “kick.” "

    1 long, wide spiral of lemon zest
    2 oz. bourbon whiskey
    Ginger ale

    Insert the lemon spiral in Collins glass with one end hanging over the rim. Fill glass with ice cubes. Add whiskey. Fill with ginger ale and stir well.

    Got cranberry?
    KENTUCKY BLIZZARD
    1½ oz. bourbon whiskey
    1½ oz. cranberry juice
    ½ oz. fresh lime juice
    ½ oz. grenadine
    ½ oz simple syrup
    Garnish: Orange half-wheel

    Shake ingredients with ice. Strain into chilled cocktail (or ice-filled old-fashioned) glass. Garnish with orange.

    Got pineapple?
    KENTUCKY COCKTAIL
    1½ oz. 1792 Ridgemont Reserve Bourbon Whiskey
    ¾ oz. pineapple juice

    Shake with ice and strain into chilled cocktail glass.

    LIMESTONE COCKTAIL
    1½ oz. bourbon whiskey
    1 oz. fresh lemon juice
    ½ oz. simple syrup
    Soda water

    Stir first three ingredients in ice-filled highball glass. Fill with soda water; stir again.

    LITTLE BIT COUNTRY - from PDT cocktails
    "Elayne Werns grew up on the edge of a nature preserve and spent her summers at a dude ranch in the Adirondacks. She confessed that her soul is country, so she mixed this drink to heat it up in the wintertime."

    2 oz. Bulleit Bourbon

    .75 oz. Lemon Juice

    .5oz. Deep Mountain Grade B Maple Syrup

    .25 oz. Luxardo Maraschino Liqueur

    1 ¼-inch Slice Jalapeño with a few seeds

    1 dash Angostura Bitters

    1 dash House Orange Bitters

    Muddle the jalapeño with the maple syrup

    Add everything else, then shake with ice and fine-strain into a chilled coupe

    Garnish with a flamed orange twist

    —Elayne Werns, New York, 2009

    LOUISVILLE COOLER
    1½ oz. 1792 Ridgemont Reserve Bourbon Whiskey
    1 oz. orange juice
    ½ oz. fresh lime juice
    ½ oz. simple syrup
    Garnish: Orange half-wheel

    Shake ingredients with ice. Strain into old-fashioned glass over fresh ice. Garnish with orange.

    Use triple sec for the Mandarine Napoleon
    MAGNOLIA MAIDEN
    1¼ oz. bourbon whiskey
    1¼ oz. Mandarine Napoléon
    1 splash simple syrup
    1 splash soda water

    Shake bourbon, Mandarine Napoléon, and syrup with ice. Strain into ice-filled old-fashioned glass. Top with soda water.

    MINT JULEP
    Follow this advice from Frances Parkinson Keyes: “Never insult a decent woman, never bring a horse into the house, and never crush the mint in a julep.”

    ½ oz. simple syrup
    2½ oz. bourbon whiskey
    Garnish: 5 fresh mint sprigs

    Pour syrup into silver julep cup, silver mug, or Collins glass. Fill with shaved or crushed ice and add bourbon. Stir until glass is heavily frosted, adding more ice if necessary. (Do not hold glass with hand while stirring.) Garnish with mint so that the tops are about 2 inches above rim of glass. Use short straws so that it will be necessary to bury nose in mint, which is intended for scent rather than taste.

    RED RAIDER
    1 oz. bourbon whiskey
    ½ oz. triple sec
    1 oz. fresh lemon juice
    1 tsp. grenadine

    Shake with ice and strain into chilled cocktail glass.

    sub maraschino for the sloe gin, and just use the bourbon for all the whiskeys
    RED-HOT PASSION
    ½ oz. bourbon whiskey
    ½ oz. amaretto
    ½ oz. Tennessee sour mash whiskey
    ¼ oz. sloe gin
    1 splash triple sec
    1 splash orange juice
    1 splash pineapple juice
    Garnish: Orange half-wheel

    Pour ingredients into ice-filled hurricane or parfait glass and stir gently. Garnish with orange.

    got POM?
    Redemption & Prosperity - J.M. Forester, 4/13
    2 oz. Redemption High-Rye Bourbon
    1 oz. fresh lemon juice
    ½ oz. pomegranate juice
    3 dashes Angostura bitters
    ½ oz. Orgeat Syrup
    2 oz. soda water

    Shake all ingredients except soda water on ice. Add soda water and stir. Strain into a tall 14-16 oz. glass. Top off with ice. Garnish with a lemon wedge.

    SCOTTISH GUARD
    1½ oz. bourbon whiskey
    ½ oz. fresh lemon juice
    ½ oz. fresh orange juice
    1 tsp. grenadine

    Shake with ice and strain into chilled cocktail glass.

    SOUTHERN BELLE
    1½ oz. Tennessee bourbon whiskey
    ½ oz. triple sec
    6 oz. pineapple juice
    2 oz. orange juice
    1 splash grenadine

    Combine whiskey, triple sec, and juices in ice-filled Collins glass. Top with grenadine and stir once.

    STILETTO
    1½ oz. bourbon whiskey
    1 oz. fresh lemon juice
    ½ oz. amaretto

    Pour into ice-filled old-fashioned glass and stir.

    THOROUGHBRED COOLER
    1 oz. bourbon whiskey
    1 oz. fresh orange juice
    ½ oz. fresh lemon juice
    ½ oz. simple syrup
    Lemon-lime soda
    1 dash grenadine
    Garnish: Orange wedge

    Pour first four ingredients over ice in highball glass. Fill with lemon-lime soda and stir. Add grenadine. Garnish with orange.

    WHISKEY COBBLER
    2 oz. rye or bourbon whiskey
    ½ oz. simple syrup
    Soda water
    Garnish: Fresh seasonal fruit

    Stir whiskey and syrup in red-wine glass. Fill with shaved ice, top with soda water, and stir. Garnish with fruit. Serve with straws.

    WHISKEY DAISY
    2 oz. rye or bourbon whiskey
    1 oz. fresh lemon juice
    ½ oz. simple syrup
    1 tsp. grenadine
    Garnish: Fresh seasonal fruit

    Shake with ice and strain into chilled beer mug or metal cup. Add 1 ice cube. Garnish with fruit.

    WHISKEY FIX
    2½ oz. rye or bourbon whiskey
    1 oz. fresh lemon juice
    ½ oz. simple syrup
    Garnish: Lemon wheel

    Shake whiskey, juice, and syrup with ice. Strain into ice-filled highball glass. Garnish with lemon. Serve with straws.

    WHISKEY RICKEY
    1 lime
    1½ oz. rye or bourbon whiskey
    Soda water

    Squeeze ½ oz. lime juice from lime; reserve spent rinds. Pour whiskey and lime juice into ice-filled highball glass. Fill with soda water and stir. Drop lime rinds into glass.

    WHISKEY SLING
    2 oz. rye or bourbon whiskey
    1 oz. fresh lemon juice
    ½ oz. simple syrup
    Garnish: Lemon twist

    Pour into ice-filled old-fashioned glass and stir. Add lemon twist.

    WHISKEY SQUIRT
    1½ oz. rye or bourbon whiskey
    ¼ oz. simple syrup
    ¼ oz. grenadine
    Soda water
    Garnish: Pineapple cubes, whole strawberries

    Shake first three ingredients with ice and strain into chilled highball glass. Add ice and fill with soda water. Garnish with pineapple and strawberries.

    WHISKEY SWIZZLE
    2 oz. rye or bourbon whiskey
    ¾ oz. fresh lime juice
    ¾ oz. simple syrup
    2 dashes Angostura bitters
    Soda water

    Pour whiskey, lime juice, syrup, and bitters into Collins glass. Fill glass with ice and stir. Add ice and fill with soda. With barspoon between your palms, move hands back and forth and up and down to quickly rotate and lift spoon, until glass is frosted.