Favorite cocktails

[Phil Giordano]

I had to look that one Up…..

• 2 ounces London dry gin
• 4 ounces unsweetened coconut water
• 1 ounce lime juice, freshly squeezed
• 3 dashes Angostura bitters
• Garnish: lime wedge or peel

Shake all ingredients well with ice, then transfer contents of shaker into a Collins glass, adding more ice as needed. Garnish with a lime wedge or peel.



"Thomas Hudson tasted, took a swallow and felt the cold that had the sharpness of the lime, the aromatic varnishy taste of the Angostura and the gin stiffening the lightness of the ice-cold coconut water."

Fantastic, you found it!
What a great book...the first part, Bimini, the best of the 3 to me, was my first taste of Hemingway, at the age of 14...
And what a great cocktail
I have to drink it soon
Thank you my friend!

 

[Hyena]

Maybe I missed it, but is this “Favorite Cocktail” stateside, or “In the bush”.
Love a good Old Fashioned regular or smoked, Manhattans (call them Mantinni’s when drinking with the wife.) Bourbon and Scotch neat(good ones). Bourbon and Coke(bad ones). Would NEVER make a Blantons OF. Too damn good by itself.

In the bush, for the last four hunts, traditional has taken over taste. A “Farmers” (Brandy and Coke), is a must to celebrate in country and the standard G&T, for medicinal purposes.
And a Carlings Black Label, ice cold, on the drive back to camp. Nostalgia

 

[NIGHTHAWK]

In the bush, for the last four hunts, traditional has taken over taste. A “Farmers” (Brandy and Coke), is a must to celebrate in country.
And a Carlings Black Label, ice cold, on the drive back to camp. Nostalgia

Our basic regimen my last two Safaris!

 

[Trogon]

Wisconsin Old Fashioned, in Wisconsin, North of Highway 10.

 

[Surgeon1]

Good bourbon on the rocks or with some sprite or 7UP
Even Jack Daniels. Will do

 

[Red Leg]

I normally have a single malt or Irish. However, we have a perfect climate for a crisp gin and tonic, and we will often have one on a summer late afternoon looking out over the back acreage.

Another summer afternoon drink that I can second someone else posting, is a French Seventy-Five

1 oz Dry Gin (Bombay Sapphire, Tanqueray, or Hendrick's)
1 oz Fresh squeezed lemon juice
.5 oz Simple syrup

Shake in ice, strain into a flute and top with an ice cold crisp champagne or sparkling wine and lemon twist.

The drink has an interesting back story.

The French 75 was created in 1915 during World War I. It originated at the New York Bar in Paris (today known as Harry's New York Bar where they will be delighted to make you one) by barman Harry MacElhone. The drink was named after the lightweight French 75mm field gun due to its light taste but surprising kick, mirroring the artillery's impact. The drink and the bar became a favorite of the Lost Generation in Paris in the twenties. Hemingway, Jon Dos Passos, and F. Scott Fitzgerald all mention the drink, and Cole Porter even included it in the lyrics of one of his songs.

Order one at a nice bar and you are demonstrating your sophisticated taste.

 

[kdenn]

What I believe is best Manhattan!
2 oz Angel’s Envy Rye
1 oz Carpano Antica vermouth
Dash Peychaud’s bitters
Shake with ice, serve in chilled martini glass
Garnish with Amarena Fabbri cherry.


Although my usual cocktail is the WIG.
Whiskey in glass.

Cheers

 

[Red Leg]

In the bush, for the last four hunts, traditional has taken over taste. A “Farmers” (Brandy and Coke), is a must to celebrate in country

The Boer's gift to the world - absolute swill!

 

[375er]

Dry vodka martini, up-chilled, 3 blue cheese stuffed olives.

 

[CamoManJ]

I prefer a top shelf Cucumber Jalapeño Margarita with Mijenta Tequila on the rocks…@ La Fonda on Main in San Antonio, Texas. And pair it with a cold Pacifica cervesa…see below:

 

[SETH RINGER]

I normally like it straight

And I don’t know if this is a cocktail or not but there 2 I make every year

A mulberry drink I have my wife make mulberry syrup like making jelly about a quart of it about 1 lb of honey and a gallon of white rum what ever you like mix it together let it set to mix and I just pore it over ice
One of my buddy wife’s like it mixed with soda water

The other is a cherry bounce
I use Canadian whiskey but bourbon or Rey will work
About 2-3 lbs wild black cherrys 2 lbs honey
1 gallon of whiskey and about a cup of crown royal vanilla ( in place of vanilla extract)
Mix together let set a few months to let the flavor marry
It is also good to moisten the top of a fruit cake for Xmas

A old drink the juice of 1 key lime 1-2 oz Cain juice and 1 1/2-2 oz moon shine ( for those that don’t brake any laws I guess the store bought fake shine would work). That one been passed down the family since about 1823

MIXING IT BY THE GALLON! I LIKE YOUR STYLE.

 

[thriller]

Milk punch is a Madri Gras favorite here best to make by the 5 gallon bucket for a party but this is broken down to the glass

• 1 ounce brandy (or bourbon)
• 1 ounce dark rum (or bourbon)
• 1 teaspoon sugar
• 2 dashes vanilla extract (optional)
• 4 to 6 ounces whole milk, to taste

 

[JG26Irish_2]

My usual go to is 1.5 oz of Bourbon that was age stamped in a proper Glencairn glass, served neat except for 3-6 drops of spring water to wake it up. Hint: If the bourbon was aged long enough to be great, it will wear an age stamp prominently on the label and if it was not, well they will not advertise that will they? Unlike Scotch which often needs 18+ yrs to mature in that cold climate, a good bourbon will be ready after 6-7yrs, and become awesome after 10-12yrs and after 18yrs is often starting to be past its prime. 18's can be great but often I find a 12 or 13 to be as Goldilocks says, "Just Right". The KY climate is much warmer than Scotland which is partly why this is true. It is also why real Bourbon is made only in KY. There are many Whiskey concoctions from other states like Indiana, Ohio, New York of other ersatz sources. Some are good but none are real bourbon despite there many vociferous claims to the contrary.

My favorites are Elijah Craig 12-13yr old bbl proof. Eagle Rare 10yr, I W Harper 16, Heaven Hill BnB 7yr, and Craig 18yr. There are many good non-age stamped offerings like Elijah Craig Toasted bbl. OK, at least one.

Pro Tip: A proper pour into a Glencairn tulip glass fills up to the widest point of the glass and no further. When properly filled it can also be tipped over on its side on a level surface and rolled around without spilling a drop. Perfectly designed for drunken Irishmen, lol. "Slainte"

 

[SETH RINGER]

OUT ON THE TOWN, A LONG ISLAND ICED TEA HITS THE SPOT.
SITTING AROUND THE HOUSE, IT'S ALWAYS BOURBON AND COKE.

 

[Flbt]

MIXING IT BY THE GALLON! I LIKE YOUR STYLE.

Lol there old mixes and you can re bottle them and they can last a long time
For me about a year
I normally give a few bottles of each away. Mostly to wife’s of hunting buddy’s.
But honestly I cut the resipe
The cherry bourbon originally was 15 lbs of cherry and 15 gallon of bourbon and if I remember right 8 lbs of honey with villina cinnamon and cloves added to

And the mulberry was 10 lbs of fruit soaked in 7 gallons of rum until they lose color
And 5 lbs honey

 

[Flbt]

Lol there old mixes and you can re bottle them and they can last a long time
For me about a year
I normally give a few bottles of each away. Mostly to wife’s of hunting buddy’s.
But honestly I cut the resipe
The cherry bourbon originally was 15 lbs of cherry and 15 gallon of bourbon and if I remember right 8 lbs of honey with villina cinnamon and cloves added to

And the mulberry was 10 lbs of fruit soaked in 7 gallons of rum until they lose color
And 5 lbs honey

Now don’t hold to the amount for the original I am out looking for bullfrogs
So I don’t have the original number with me
But the gallon vs is what I make up on the spring to have the bottle ready for next hunting season.
And for Christmas for there wife’s

 

[CBeck]

I love a well crafted cocktail. Probably too much.

We’ve had threads on gin and tonic, whiskey appreciation, cocktails that remind you of Africa and so I propose you post up your favorite cocktail and how you make it.

I love the old tiki cocktails, as I am quite fond of rum, and one of my favorites is a not well known drink…..

The Vicious Virgin….(nothing virgin about this gal)

¾ oz fresh lime juice
1½ oz grapefruit juice
½ oz orgeat syrup or Homemade Orgeat Syrup
¼ oz orange liqueur
¾ oz light rum
¾ oz tequila

Shake with ice and strain into a chilled cocktail glass.

Share your favorite…..

Cheers! Thanks everyone for sharing your favorite cocktail. I look forward to trying a few of these and hopefully some more will be coming.

It is spring in the deep south and no better way to celebrate than with a vicious virgin!

So come with me I'll show you
Where the dogwoods bloom, it's true
Lost and found and lost again
To the Honeysuckle Blue

 

[CBeck]

Since we have quite a few gin drinkers, particularly of the gin and tonic variety another of my favorite gin drinks is the gin gimlet

This is the simple version you can substitute simple syrup and lime juice as well

Three parts gin, I like Bombay, to one part roses lime juice, shake over ice and strain into a coupe or martini glass.

Very easy to adjust tartness and strength

 

[CBeck]

I normally have a single malt or Irish. However, we have a perfect climate for a crisp gin and tonic, and we will often have one on a summer late afternoon looking out over the back acreage.

Another summer afternoon drink that I can second someone else posting, is a French Seventy-Five

1 oz Dry Gin (Bombay Sapphire, Tanqueray, or Hendrick's)
1 oz Fresh squeezed lemon juice
.5 oz Simple syrup

Shake in ice, strain into a flute and top with an ice cold crisp champagne or sparkling wine and lemon twist.

The drink has an interesting back story.

The French 75 was created in 1915 during World War I. It originated at the New York Bar in Paris (today known as Harry's New York Bar where they will be delighted to make you one) by barman Harry MacElhone. The drink was named after the lightweight French 75mm field gun due to its light taste but surprising kick, mirroring the artillery's impact. The drink and the bar became a favorite of the Lost Generation in Paris in the twenties. Hemingway, Jon Dos Passos, and F. Scott Fitzgerald all mention the drink, and Cole Porter even included it in the lyrics of one of his songs.

Order one at a nice bar and you are demonstrating your sophisticated taste.

I’m not a big champagne drinker, but I love a gin gimlet and to me this sounds like a sparkling gin gimlet… I will have to give it a try. Thank you for sharing and I appreciate the history behind it.

 

[CBeck]

My usual go to is 1.5 oz of Bourbon that was age stamped in a proper Glencairn glass, served neat except for 3-6 drops of spring water to wake it up. Hint: If the bourbon was aged long enough to be great, it will wear an age stamp prominently on the label and if it was not, well they will not advertise that will they? Unlike Scotch which often needs 18+ yrs to mature in that cold climate, a good bourbon will be ready after 6-7yrs, and become awesome after 10-12yrs and after 18yrs is often starting to be past its prime. 18's can be great but often I find a 12 or 13 to be as Goldilocks says, "Just Right". The KY climate is much warmer than Scotland which is partly why this is true. It is also why real Bourbon is made only in KY. There are many Whiskey concoctions from other states like Indiana, Ohio, New York of other ersatz sources. Some are good but none are real bourbon despite there many vociferous claims to the contrary.

My favorites are Elijah Craig 12-13yr old bbl proof. Eagle Rare 10yr, I W Harper 16, Heaven Hill BnB 7yr, and Craig 18yr. There are many good non-age stamped offerings like Elijah Craig Toasted bbl. OK, at least one.

Pro Tip: A proper pour into a Glencairn tulip glass fills up to the widest point of the glass and no further. When properly filled it can also be tipped over on its side on a level surface and rolled around without spilling a drop. Perfectly designed for drunken Irishmen, lol. "Slainte"

View attachment 676010

Perhaps not up to your standard, but I have become quite fond of the old elk double wheat