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Cocktails, what are you mixing?

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= YUM
 
My go-to is a Cape Cod. Of course, made with Grey Goose.

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Good call on this thread!

I like to mix up complicated cocktails from time to time, but lately I've been on a Naked and Famous kick - equal parts Aperol, mezcal, Yellow Chartreuse, and lime juice, but you can get away with using Strega for the Chartreuse.

My contribution to "lowbrow" cocktails is a limoncello shandy, basically you put equal parts limoncello and lemon juice in a glass of pilsner of your choice. I guess 1oz at a time if you're trying to walk straight.

Of course I also recommend doing your own limoncello using a sous vide circulator, only takes about 12 lemons, a bottle of grain alcohol, and ~2 hours.
One of my all time favorites as well.

One modification to consider: replace Aperol (in general) with Rinomato L'Aperitivo Deciso
 
Of course, made with Grey Goose.
Hot take here: Grey Goose is by far one of the most overrated vodkas out there. Many years ago we did a side-by-side tasting (not blind) of different vodkas that were considered premium at the time. Grey Goose fared poorly in the subjective evaluation. Finlandia, Belvedere, Svedka (believe it or not) and Ketel One did well.

More recently I've come around to Sobieski being the best value in vodka, I honestly think it tastes and drinks better than GG.
 
How does one get one “maraschino cherry”?
 
Hot take here: Grey Goose is by far one of the most overrated vodkas out there. Many years ago we did a side-by-side tasting (not blind) of different vodkas that were considered premium at the time. Grey Goose fared poorly in the subjective evaluation. Finlandia, Belvedere, Svedka (believe it or not) and Ketel One did well.

More recently I've come around to Sobieski being the best value in vodka, I honestly think it tastes and drinks better than GG.

I like it for it's "clean" taste with notes of vanilla and I don't break the bank buying it. I also enjoy Chopin, but hate the $100+ a bottle price tag.

 
Last couple of months me & the s.o. have been into gingerbeer more, and we're really enjoying the taste of a super simple 'strong gingerbeer with not a lot of sugar + some local gin' - not sure it can even be called a cocktail :)
 
Last couple of months me & the s.o. have been into gingerbeer more, and we're really enjoying the taste of a super simple 'strong gingerbeer with not a lot of sugar + some local gin' - not sure it can even be called a cocktail :)
I think that's a London Mule. In the summer I like making mules with Ancho Reyes and a squeeze of lime.
 
Maybe I don't understand the question, but just use a spoon to scoop one out of the jar...
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And on the topic of Luxardo cherries, the juice makes a great substitute for the sugar component in an Old Fashioned.

My house old fashioned for my spouse*
  • 2 oz bourbon (or rye)
  • 1/2 tsp of Luxardo cherry juice (or up to 1 tsp if you prefer a sweeter old fashioned)
  • 2 dashes Angostura bitters
  • 1 dash orange bitters
  • Build over rock in double old fashioned glass (or my preference, create as stirred drink and pour over the rock)
  • Garnish with 2 Luxardo cherries and an orange twist
* I lean towards rye-based Manhattan variations (or other drinks) that don't include the sugar component for myself and the old fashioned for my spouse.

Edit: Also note that Luxardo cherries are shelf stable and should not be refrigerated. So after the cherries are used up, I just keep around the most recently used up jar (i.e., with just the remaining juice) for use in cocktails. That way, the cherries in the current jar remain fully soaked in the juice. (And yes, we go through a lot of those cherries each year)
 
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Here's one you are statistically unlikely to have heard of. It was featured cocktail many years ago at a local joint. When it rotated off the menu, a friend obtained the recipe and later shared it with me. Now I make these all the time.

Beckoning for the Fall​

1½ ounce rye (pref Rittenhouse)
¾ ounce Byrrh QuinQuinna
½ ounce Becherovka
1 barspoon turbo simple syrup
2 dashes Peychard's
2 sprays scotch (pref Laphroig)


And here's the original:

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My personal number one favorite, the whiskey sour. Several years ago, the Australian Steve the Bartender held a world-wide contest for best whisky sour receipe. I use one of the winners:
60 mL Bourbon (Elijah Craig, Knob Creek 9-yr, and Ben Holladay Soft Red Wheat are my current favs)
22.5 mL lemon juice (fresh squeezed, ofc)
22.5 mL Simple Syrup (I home brew my own, really easy to do and tastes best)
15 mL egg white (I use the pasteurized stuff from the grocery store. Will have to try fresh some day)
Add 3-5 cubes of ice. Using more dilutes too much. Shake 7 secs or so to taste. Strain into cocktail glass. Add 3 drops bitters (I like Jack Rudy. They also make a very nice Demerara syrup that’s delicious with an old fashioned). Garnish with cocktail cherry. I usually use Luxardo, but sometimes use Fabbri Amarena cherry. The Amarena is quite nice, and my wife’s very much preferred.
 
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