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Cocktail Recipes!

  1. Feb 22, 2014 #1

    lisab

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    I recently have started to appreciate a good cocktail!

    I'm a "beginner", so I don't know much more than the basic ones (screwdriver, martini, rum and coke (which is atrocious!), tequila sunrise, etc.).

    My step-son introduced me to this one, it's very nice. It's a "Last Word".

    Equal parts:
    Gin
    Chartreuse
    Maraschino liqueur
    Fresh lime juice

    Shake with ice, serve with no ice.

    Be forewarned, it's pretty strong. And expensive (Chartreuse in the US is :surprised$$$!).

    The common ones mentioned above are OK (except the rum and coke :yuck:), but do you like any that are not commonly known?
     
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  3. Feb 22, 2014 #2

    Vanadium 50

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    Green or yellow Chartreuse?

    (And it's not cheap anywhere. )
     
  4. Feb 22, 2014 #3

    lisab

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    Green. Have you had yellow? It's not available in my little town.
     
  5. Feb 22, 2014 #4
    Lisa that sounds amazing! I'll have to try it out! My staple summer drink is a Moscow mule and a White Russian for winter. Hmmm just realized the link between the two lol :D
     
  6. Feb 22, 2014 #5

    Evo

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    Oh, chartruese. We called it swamp water. I won't buy it. Nasty stuff!!!
     
  7. Feb 22, 2014 #6
    I enjoy it. Even taking it as a shot.
     
  8. Feb 22, 2014 #7

    turbo

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    Lisab, this isn't really a cocktail, but if you will buy a pint of decent bourbon you can try this. Get out a tall water glass, and put in 3-4 ice cubes. Splash a little bourbon over the ice, leaving 1/4" or less in the bottom of the glass, then top it off with water. Once you have a feel for the proportions, you can adjust. It's a great way to enjoy bourbon, IMO.

    I hate drinking anything sweet or heavy, and this is my go-to.
     
  9. Feb 23, 2014 #8

    Evo

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    Does that qualify as a cocktail? It's just bourbon and water.
     
  10. Feb 23, 2014 #9

    turbo

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    I said that at the top of my post. Did you read it?
     
  11. Feb 23, 2014 #10

    Evo

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    Then why post it in a cocktail thread?
     
  12. Feb 23, 2014 #11

    Evo

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    The only cocktail I care for is a dirty martini. But I also like black martinis.

    Dirty martini

    2 1/2 ounces gin
    1/2 ounce dry vermouth (I prefer to skip the vermouth)
    1/4-1/2 ounce olive juice, to taste
    Olive for garnish

    Black martini

    Ingredients:

    3 ounces gin or vodka
    1/2 ounce blackberry brandy or black raspberry liqueur
    Lemon twist for garnish

    Oh, but frozen peach bellinis!!!

    Ingredients:

    2 ounces peach juice or peach puree
    4 ounces Champagne
     
  13. Feb 23, 2014 #12

    turbo

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    Because if someone is transitioning from wine, beer, etc, it might be nice to give some guidance. Just trying to be helpful.
     
  14. Feb 23, 2014 #13

    Evo

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    OK, but it's just adding water, like adding ice... It's not a cocktail.
     
  15. Feb 23, 2014 #14

    lisab

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    I don't like drinks that are too sweet, btw. Orange or apple juice is about as sweet as I can stand.

    I might make an exception at a swim-up bar, on a pristine sunny day, in a tropical location, if the drink is served in a pineapple with an umbrella :biggrin:.
     
  16. Feb 23, 2014 #15

    Evo

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    I'm the same, too sweet froo froo cocktails are not for me. Have you had a bellini? Those are really good. A perfect summer drink.
     
  17. Feb 23, 2014 #16

    lisab

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    I haven't, but as peaches come available I definitely will. I think it wouldn't be the same with canned peaches :uhh:.
     
  18. Feb 23, 2014 #17

    Vanadium 50

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    Yes, in Grenoble, not far from where they make it. It's..um...different.
     
  19. Feb 23, 2014 #18

    lisab

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    I like the green. It, too, is...different. A bit sweet but I like the spiciness. There's a lot going on there, I can't quite grasp what I'm tasting. I can understand why it invokes memories of cough syrup in some people though.
     
  20. Feb 24, 2014 #19

    Danger

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    Chartreuse would gag a maggot. In the bar that I worked at, we had the same bottle on the shelf for 15 years. The only time that it was ordered, the woman spit it out on the floor rather than swallow it.
    Our signature Canuck cocktail was invented here in Calgary. The proper name is "Bloody Caesar", but it's just called a Caesar. It is made with vodka on the rocks and clamato juice, seasoned with Worstershire and Tobasco sauces, with a salted or celery-salted rim and a celery stalk, asparagus spear, or spiced bean pod as garnish, with a lime wedge clamped onto the rim. It's the only vegetable that I'll consume.
    By the bye, the term "cocktail" came from the garnish of coloured feathers that were used in fancy drinks in days of yore. Things like rye and Dry or bourbon (:yuck:) and water are just highballs.
     
    Last edited: Feb 24, 2014
  21. Feb 24, 2014 #20

    Evo

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    Absolutely agree!
     
  22. Feb 24, 2014 #21

    danago

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    I do enjoy a good cocktail, and also dislike them being too sweet. I went to a bar a few nights ago that has a list of 209 different types of gin (my current spirit of choice) and had an Elderflower Collins. I don't really know all that much about different cocktails, so I'm not sure if it is very well known, but I really enjoyed the flavours (although it was made a tad too sweet for my liking). It contained Gin, elderflower liquor, lemon juice, sugar syrup and soda.
     
  23. Feb 24, 2014 #22

    Evo

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    Now that does sound nice, I'm also a gin lover.
     
  24. Feb 24, 2014 #23
    This isn't really a cocktail, more of solid 'morning after' bloody mary drink... if you're with friends or family and it's going that way.

    A cup or two of spicy V-8, or bloody-mary mix of your choice,
    at least two ozers of Grey Goose,
    a couple of good stuffed olives (garlic or jelepeno for me)
    celery sticks packed with cream cheese, stuffed with bacon like ants on a log
    an extra stick of bacon, thick enough such that you can fish the olives.
     
  25. Feb 24, 2014 #24

    Monique

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    How about a Mojito: Soda, rum, lime juice, sugar, mint leaves :smile:

    The other day I bought a bottle of premium handmade limoncello (di Fiorito), I'd like to try making a Scroppino: Limoncello, Prosecco, Lemon ice cream (I just hope the ice cream will last long enough to make a drink out of it).

    Liquor stores.. after 16 years I still get carded :rolleyes: solution: an easy "cocktail" that doesn't require strong alcohol: beer with 7 Up, a Shandy :!!)
     
  26. Feb 24, 2014 #25
    Technically, neither is a clean extra dry martini, if you go by that strict logic.

    I agree, technically, but I doubt Lisab was looking only for the technical definition of cocktails. I'm sure she doesn't mind suggestions like that one.

    If you want to expand on Bourbon. Try the Old Fashioned (this is how I make them):

    --In a Rocks or aptly named Old-Fashioned glass (some people prefer other types, I like a rocks glass) add 1 sugar cube and maybe 2 tsp of water. Mix sugarcube and water (alternatively, if you have it, pour in about .25-.5 oz simple syrup; to taste) I prefer to use the sugar cube method. Also note, others will use a splash of club soda in place of the still water. I've made it like that before and like it (it's a lighter mouthfeel) but I'll usually use just water.

    --Add a couple dashes of Angostura Bitters (I like the stuff, so I add usually 4-5 dashes)

    --Add maraschino cherry and muddle with sugar and water. I'll also add a bit of the cherry juice as well. About 1 tsp.

    --Add 2 large ice cubes (we don't want too much water diluting the bourbon)

    --Stir to coat ice cubes and glass in syrup mixture.

    --Pour 2-3 oz of Bourbon over the ice and stir again. (I've been using Bulleit as it's tasty and relatively cheap, but use a bourbon you like the taste of, this is a drink which emphasizes the taste of the spirit) Obviously the more bourbon you put in the more pronounced the bourbon flavor will be. I tend to stick to about 2 oz with some over-pouring when I make them, so probably about 2.5 oz.

    --If you want, add an orange slice and/or lemon peel (or slice, give it a try and see what you like). I typically forgo these garnishes.
     
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