Whiskey/Bourbon folks
- Thread starter McLovin32
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Once you have one with egg white, it's hard to go back. You put the citrus and the egg white in the tin and do a dry shake to more or less "cook" the egg. Then you add your booze and your ice and do a second shake. Gives the drink a velvety mouthfeel/texture and thick head. It also holds up then when you do a float on top, like red wine for a New York sour:
Was unaware of the origins, but big fan when I want a lighter refreshing cocktail but still want bourbon.
Europe has not yet jumped on the bourbon bandwagon. Mostly scotch here. Gin has become my go to. Do love a good pour of Eagle Rare on occasion.On the old board we had a couple bourbon threads that folks would occasionally bump for a discussion every now and then. I remember talking to a poster about how much I love the Cedar Ridge Quintessential single malt selections. Someone mentioned another distillery that made great single malts, Virginia Distilling. I was in Fareway the other day and stumbled onto this one for sale for $38.99. I scooped it up. It's phenomenal. For the life of me I can't remember who it was that mentioned it though. Anyways, thank you!
And now we have a bourbon thread here.
It's a great summer drink if you need bourbon in the glass. Sam Ross created it for a Chicago bar, and it took off from there. It's one of the few recent cocktail creations that managed to become a true classic now widely poured anywhere.
Have you had the 12-year ER yet? It's been around for bit, but I still haven't gotten my hands on a bottle.
I would actually go Scotch over bourbon 75% of the time if I am just sipping on a dram.
That said, gin and tonics are really my go to drink.
Though my brother and I did spend our last trip together drinking gin rickeys.
Scotch makes me feel like an aristocrat.
Rye makes me feel like a cowboy.
Gin makes me feel like a sailor and rum a pirate.
Drink to match your mood.
I have the same complaint with drinks that require Chartreuse, absinthe, crème de violette, etc. Spend $40-50 on a bottle, and then you use maybe an ounce or so a year.
Yep, made sazeracs all summer one year and I still have 3/4 of a bottle of Pernod.
Have you ever tried Waterloo #9 gin? It's distilled with some grapefruit and goes great with tonic water.
Haven’t made this drink, but the Bourye I’ve been sipping on from High West has been fantastic.
Go to a cocktail spot and order a Ramos Gin Fizz just to see the reaction you'll get from the bartender.
My go-to gin is Nolet's.Have you ever tried Waterloo #9 gin? It's distilled with some grapefruit and goes great with tonic water.
If we're going down the cocktail route, just order yourself some frozen idaho huckleberries, make a huck syrup with a little sugar and water over heat, and mix bourbon and huck syrup, with a dash of bitters. start with manhattan proportions, but I prefer a little less than a full oz of huck juice.
And if you don't like it, use the rest of the syrup/compote as a glaze or sauce on your fish of choice, starting with salmon and a little rosemary.
On the G&T front, the secret ingredient is to bruise a couple of juniper berries and throw them in the glass...
And if you don't like it, use the rest of the syrup/compote as a glaze or sauce on your fish of choice, starting with salmon and a little rosemary.
On the G&T front, the secret ingredient is to bruise a couple of juniper berries and throw them in the glass...
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I have not. I do like the recent (last 10 years or so) to move gin away from just juniper flavors.Have you ever tried Waterloo #9 gin? It's distilled with some grapefruit and goes great with tonic water.
I have had a few other citrusy find and liked them.
Former bartender here - don't try to upstage the bartender unless you are only planning on having one now guaranteed to be sh_tty drink.
That said, bartenders at cocktail lounges should be more well versed. If the place isn't busy I like to talk to the tender and have them help pick something out I haven't had before.
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That sounds pretty tasty.
I used to make a quick cocktail a few summers back that was peach based.
Target sells/sold a peach ginger canned water and the Simply Orange people sell a Simply Peach (all peach no orange) juice.
Do a simple 1/1/2 water/juice/whiskey over a couple ice cubes - stirred slightly to try to keep a little carbonation.
Not the fanciest, but goes down real smooth next to the pool.
The peach would be groovy - and simpler is always better. later in the summer, I make a bourbon salted caramel ice cream with warm peaches that is, well, to die for.
when i get back to big lex, i'll dig up the recipe and post for those with an ice cream maker
I was just telling the wife the other day that one of my fav memories as a kid was when my grandpa or dad would make homemade ice cream. So I tossed out the idea of buying one, so we could make some for the kiddo this summer. Guessing that purchase will happen sooner than later.
Too much work - just give me a 2-3 ounce pour with 1 small cube of ice. Good to go!Once you have one with egg white, it's hard to go back. You put the citrus and the egg white in the tin and do a dry shake to more or less "cook" the egg. Then you add your booze and your ice and do a second shake. Gives the drink a velvety mouthfeel/texture and thick head. It also holds up then when you do a float on top, like red wine for a New York sour:
My grandmother use to make a "peach cake" with fresh peaches that I still have fond memories of.
Pool drinks need to be as simple as they are tasty.
I do an on the rocks pool Marg in the emptied out orange juice jugs because they are just the right size to make them in and it allows you to make a couple batches ahead of time and fit them nicely in the fridge.
A can/bottle of Corona
Half a can of frozen limeade
8ish oz water
Tequila and Contreau to taste (like at least 8 and 3 ounces - usually 12 and 5 if people aren't driving).
Put the water in last as it is the least important part.
I usually make a batch or two each summer. It is a bit of work to do it right and the kids activities always come first, or else I would make it more often.
I keep a box of thin mints from my daughter's girl scouts to make into ice cream each year.
My grandma used to make baked pork chops with a canned apricot or peach (depending on what she could find) on each. Absolutely horrible.
She was not a great cook, but the world's best grandma, so I still make them when I am missing her a bunch.
I wish I would have asked for the recipe before he passed away, but my grandpa would make strawberry ice cream, using fresh strawberries from their garden. I have no clue what else he'd put into it, but it was right up there with the best ice cream I've ever had. It was delicious. I hope some day I can mess around and figure something out that closely resembles it.
Honestly, it might be better to not have the exact recipe but to be able to make your own twist on it.
The reason is because no matter how to the T you followed the recipe it would never taste the same. It just doesn't work that way for some reason.
The RGF is basically a universally reviled cocktail for bartenders. When you bring up that drink, the bartender will/should get the joke.
