Favorite cocktails

I’ve had a few variations of a Whiskey Sour lately.

The Formula for a Perfect Whiskey Sour (Four Roses)​

I eyeball everything and sometimes splash it with Club Soda - Makes it a John Collins (More or Less)
  • 2 ounces whiskey
  • 3/4 ounce freshly squeezed lemon juice
  • 1/2 to 3/4 ounce simple syrup, to taste
  • Maraschino cherry (or lemon peel), garnish
As the name suggests, this cocktail is sour, thanks to fresh lemon juice. The fruit's sourness is balanced and complemented by the sweetness of whiskey and simple syrup, so it's not as tart as you might think. For this recipe, we suggest using 2 ounces of whiskey, 3/4 ounces of lemon juice, and 1/2 to 3/4 ounces of simple syrup. Try it with the ratio suggested in the recipe, give it a taste, and then adjust your next drink as needed.
I’ve never been a real drinker, but back in the 70’s and 80’s, whiskey sours were my cocktail of choice and this recipe sounds great.
 
I would say my top three cocktails would be a bourbon Manhattan, a boulvardier, and a Negroni assuming you a G&T is in the background somewhere.

I sometimes mix up the boulvardier and Negroni by substituting Aperol for the Campari and changing it from a 1:1:1 formula to 1.5 (gin or bourbon):1:1 formula.

I have a number of cocktail books and do enjoy playing around with different recipes.
 
I (very accidentally) made a dirty vodka tonic many years ago. Aside from bourbon/rocks, it is my favorite regardless of the time of year.
 
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!

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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
 

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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…..
I did forget 1
It’s cheap
But being around fl beaches in the 80-90s southern comfort screw driver the old one with pineapple and oj as the mixer

Have one maybe 2 a year when scolliping
And there mixed by the quart jar lol
 
In celebration of spring I will post another favorite. I cleaned the boat after a 3-4 month hiatus…I always bring home for winter maintenance. This year replacing all switches, wiring and instrumentation…….next week headed to the gulf of America……

The classic HURRICANE…a great boat drink!​

  • 1/2 lime juice
  • 2 ounces light rum
  • 2 ounces dark rum
  • 2 ounces passion fruit purée
  • 1 ounce freshly squeezed orange juice
  • 1/2 ounce simple syrup
  • 1/2 ounce grenadine
  • Orange slice, for garnish
  • Maraschino cherry, for garnish
 
I did forget 1
It’s cheap
But being around fl beaches in the 80-90s southern comfort screw driver the old one with pineapple and oj as the mixer

Have one maybe 2 a year when scolliping
And there mixed by the quart jar lol

I try to make a trip a year for the scallops…might need to incorporate a southern comfort screwdriver!
IMG_1316.jpeg
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I’m a bourbon neat guy. No ice for me unless its in a cocktail.

George T. Stagg, Elmer T. Lee, and Blantons are always stocked in my bar

Cocktail of choice is an old fashion made with a sugar cube, not simple sugar. Buffalo trace for four roses for the bourbon.
 
The scallops look great the idea of southern comfort made me throw up in my mouth a bit though
Lol it’s a cheap high school no I mean college drink
But it was a staple in gulf beach bars back then lol
There rep even gave out little resipe books
Drinks and food
There southern comfort balls ( bourbon balls) are not bad with wild turkey or Jim bean black taking the place of sc
 
Lol it’s a cheap high school no I mean college drink
But it was a staple in gulf beach bars back then lol
There rep even gave out little resipe books
Drinks and food
There southern comfort balls ( bourbon balls) are not bad with wild turkey or Jim bean black taking the place of sc
It’s still around down here that is part of the gag response lol!!
 
Either I’m a slow reader or just a tad alchy…I’ve had two old fashions while reviewing this thread…


HH
 
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Most of the time, I'm drinking either Irish Whiskey or Scotch neat or with a ball of ice. Gin martinis would be another favorite.

But occasionally a fancier or sweeter cocktail will appear. When we cooked pad Thai last week, we mixed up French 75's (Gin, lemon juice, simple syrup & champagne) for the ladies. It's pretty good with spicy Asian food. Whenever I'm sailing down by the Keys, I'll usually get a piña colada with some additional Myers rum floating on the top (Florida is the only state I ever drink these in). Of course a margarita is always good with some TexMex food.

One cocktail that gets mixed when we're at the fishing camp at the Gulf is a Floridita daiquiri. It's a classic from the Floridita Club in Havana that Hemingway used to love to drink a century ago (there's a statue of him in the bar). It has white rum, fresh lime juice, grapefruit juice, Luxardo maraschino liquer & some simple syrup to tone down the tartness. Shake it until the shaker freezes over & serve it in a stemmed glass. It's easy to plow through a lot of fresh limes & rum if you start knocking these back on a hot day.

AH_Floridita.jpg
 
Most of the time, I'm drinking either Irish Whiskey or Scotch neat or with a ball of ice. Gin martinis would be another favorite.

But occasionally a fancier or sweeter cocktail will appear. When we cooked pad Thai last week, we mixed up French 75's (Gin, lemon juice, simple syrup & champagne) for the ladies. It's pretty good with spicy Asian food. Whenever I'm sailing down by the Keys, I'll usually get a piña colada with some additional Myers rum floating on the top (Florida is the only state I ever drink these in). Of course a margarita is always good with some TexMex food.

One cocktail that gets mixed when we're at the fishing camp at the Gulf is a Floridita daiquiri. It's a classic from the Floridita Club in Havana that Hemingway used to love to drink a century ago (there's a statue of him in the bar). It has white rum, fresh lime juice, grapefruit juice, Luxardo maraschino liquer & some simple syrup to tone down the tartness. Shake it until the shaker freezes over & serve it in a stemmed glass. It's easy to plow through a lot of fresh limes & rum if you start knocking these back on a hot day.

View attachment 676158
AKA a Hemingway daiquiri, quite nice on a hot day as is a true daiquiri, not the frozen slush served to tourists…..

  • 1 1/2 ounces light rum
  • 3/4 ounce freshly squeezed lime juice
  • 1/2 to 3/4 ounce simple syrup, to taste

Shake with ice and strain.
 

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