Suggestions/recipes for Cocktails

[Ares]

Whiskey Sour is remarkably simple, but very good.

1 shot Bourbon (or other whiskey)
0.75-1oz lemon juice
0.75-1oz simple syrup (equal parts sugar and water, heat until sugar dissolves)

Every bartender will tweak the ratio of sweet/sour.

Shake well and pour over ice in a rocks glass.

PS: Sweet/sour mixes are just lemon juice and simple syrup.

 

[Tater]

For a someone with a relatively bland palate, probably. If you like tastes that are really aggressive, I think you'd like it.

I hated it when I was 25 but as I got older my tastes changed a bunch.

That could be it. I tried back around 25, so it's been many years.

 

[stelz]

Kick those whiskey drinks up a notch!

And I would recommend pisco sours if you have never tried them.

Cyanogold, Interesting. How do you use the smoker in making drinks? Just briefly

 

[stelz]

Whiskey Sour is remarkably simple, but very good.

1 shot Bourbon (or other whiskey)
0.75-1oz lemon juice
0.75-1oz simple syrup (equal parts sugar and water, heat until sugar dissolves)

Every bartender will tweak the ratio of sweet/sour.

Shake well and pour over ice in a rocks glass.

PS: Sweet/sour mixes are just lemon juice and simple syrup.

Thanks Ares. We had these last week, and the recipe was as yours but included egg whites, once settled in the glass, the foam rose to the top and was sprayed with aromatic bitters. Orange peel and M. cherry garnish. Ever try them like that?

 

[AuCN]

Cyanogold, Interesting. How do you use the smoker in making drinks? Just briefly

I am a gold exploration geologist. Cyanide is used to dissolve gold from rocks.

So, after I make a cocktail, typically a whiskey/bourbon version like a Manhattan or old fashioned or whatever, you put the smoker attachment from that link on top of the glass. Light some wood shavings from whatever your preferred wood and let the glass fill with smoke. Let it sit for a minute and serve! The cooling of the smoke with make it sit in the glass for a bit. It not only gets in the drink a little, but the glass gets some smoke so the flavor sticks around.

 

[AuCN]

Thanks Ares. We had these last week, and the recipe was as yours but included egg whites, once settled in the glass, the foam rose to the top and was sprayed with aromatic bitters. Orange peel and M. cherry garnish. Ever try them like that?

Love them like that. Any sour cocktail that uses egg white, here is a tip that I heard: Shake the cocktail in a shaker with no ice first. Then add ice and shake again. The egg white responds MUCH better!

 

[clonetrooper264]

Love them like that. Any sour cocktail that uses egg white, here is a tip that I heard: Shake the cocktail in a shaker with no ice first. Then add ice and shake again. The egg white responds MUCH better!

This is what I've read the proper way is to shake any cocktail with egg white. Short dry shake (ie no ice) for a few seconds, then your normal shake with ice for about 12 seconds. The foam that the egg white forms should come out pretty much perfect every time.

Something about emulsifying the egg white

 

[clonetrooper264]

If you like tart cocktails I recommend the Gimlet. It's basically a Gin daiquiri if you don't use a lime cordial. A million recipes out there I'm sure but a basic recipe is

2oz Gin
1 oz lime juice
3/4 oz simple syrup

If you want to be fancy, make a lime cordial and mix that with the Gin instead.

Another one I found pleasant was the Sunflower

Equal parts (3/4 oz is what I did, but adjust however you like) Gin, elderflower liqueur, triple sec, lemon juice. If you have absinthe do an absinthe risk or spray on your glass then pour your shaken cocktail.

 

[Ares]

Thanks Ares. We had these last week, and the recipe was as yours but included egg whites, once settled in the glass, the foam rose to the top and was sprayed with aromatic bitters. Orange peel and M. cherry garnish. Ever try them like that?

I haven't, sounds fancy

 

[Ares]

If you like tart cocktails I recommend the Gimlet. It's basically a Gin daiquiri if you don't use a lime cordial. A million recipes out there I'm sure but a basic recipe is

2oz Gin
1 oz lime juice
3/4 oz simple syrup

If you want to be fancy, make a lime cordial and mix that with the Gin instead.

Another one I found pleasant was the Sunflower

Equal parts (3/4 oz is what I did, but adjust however you like) Gin, elderflower liqueur, triple sec, lemon juice. If you have absinthe do an absinthe risk or spray on your glass then pour your shaken cocktail.

I once let one of my buddies make Whiskey Sours on his own in my house.

He forgot to include any simple syrup.

When the first sip happened I hear a gasp and then "Its.... SO TART" lol

 

[stelz]

I am a gold exploration geologist. Cyanide is used to dissolve gold from rocks.

So, after I make a cocktail, typically a whiskey/bourbon version like a Manhattan or old fashioned or whatever, you put the smoker attachment from that link on top of the glass. Light some wood shavings from whatever your preferred wood and let the glass fill with smoke. Let it sit for a minute and serve! The cooling of the smoke with make it sit in the glass for a bit. It not only gets in the drink a little, but the glass gets some smoke so the flavor sticks around.

Knew you had to be some kind of science guy. I'm retired now, but did organic chemistry in pharmaceutical drug discovery research for many years. The smoker sounds like a lot of fun...always like acquiring the gear and learning how to use it. Appreciate it!

 

[Leomaz]

Whiskey Sour is remarkably simple, but very good.

1 shot Bourbon (or other whiskey)
0.75-1oz lemon juice
0.75-1oz simple syrup (equal parts sugar and water, heat until sugar dissolves)

Every bartender will tweak the ratio of sweet/sour.

Shake well and pour over ice in a rocks glass.

PS: Sweet/sour mixes are just lemon juice and simple syrup.

Was my favorite drink until diabetes set in.

 

[Leomaz]

When I was very young we used to drink Tanquery and Squirt. It’s very tasty but not very cordial

 

[Leomaz]

GLOOG

Ingredients​

• 1 bottle red wine
• 1 1/2 cups bourbon, or vodka
• 1/2 cup sugar
• 2 tablespoons orange zest
• 2 tablespoons raisins, plus 1 teaspoon for serving
• 1 tablespoon green cardamom pods
• 2 tablespoons sliced ginger root
• 1 stick cinnamon
• 8 whole cloves
• 2 tablespoons almonds, blanched and slivered
• Orange slices, for garnish.
  
  
  
  A guy made this and brought to tailgating one Sunday morning. As soon as I swallowed the liquid my toes started warming up. There are various recipes but this one is pretty good on a cold Sunday morning in Chicago.

 

[AuCN]

Knew you had to be some kind of science guy. I'm retired now, but did organic chemistry in pharmaceutical drug discovery research for many years. The smoker sounds like a lot of fun...always like acquiring the gear and learning how to use it. Appreciate it!

O-Chem.... I stay away from that!

The smoker gun is cool because you can use it to add subtle smoke flavors to food as well. It's obviously not like truly smoking meats. But just a subtle hint. It's fun to experiment with. Smoked fries? Why not.

 

[Ares]

I mean if you want schwasted cocktails.

Smirnoff Vanilla, pour like a lot of it over some ice in a big glass.

Orange Crush, pour over top and stir in to taste.

Basically drinking a Dreamsicle.

 

[AuCN]

Alright. This may be taking it a bit far. But if you have ever wanted to try making mead, give this recipe a try. Its very sweet, but makes a delicious drinkable mead for someone that has never tried before. Literally throw everything together and walk away for 3 months.

Ancient Orange Mead (by Joe Mattioli)
1 gallon batch

3 1/2 lbs Clover or your choice honey or blend (will finish sweet)
1 Large orange (later cut in eights or smaller rind and all)
1 small handful of raisins (25 if you count but more or less ok)
1 stick of cinnamon
1 whole clove ( or 2 if you like - these are potent critters)
optional (a pinch of nutmeg and allspice )( very small )
1 teaspoon of Fleishmanns bread yeast ( now don't get holy on me--- after all this is an ancient mead and that's all we had back then)
Balance water to one gallon

Process:
Use a clean 1 gallon carboy
Dissolve honey in some warm water and put in carboy
Wash orange well to remove any pesticides and slice in eights --add orange (you can push em through opening big boy -- rinds included -- its ok for this mead -- take my word for it -- ignore the experts)

Put in raisins, clove, cinnamon stick, any optional ingredients and fill to 3 inches from the top with cold water. ( need room for some foam -- you can top off with more water after the first few day frenzy)

Shake the heck out of the jug with top on, of course. This is your sophisticated aeration process.

When at room temperature in your kitchen, put in 1 teaspoon of bread yeast. ( No you don't have to rehydrate it first-- the ancients didn't even have that word in their vocabulary-- just put it in and give it a gentle swirl or not)(The yeast can fight for their own territory)

Install water airlock. Put in dark place. It will start working immediately or in an hour. (Don't use grandma's bread yeast she bought years before she passed away in the 90's)( Wait 3 hours before you panic or call me) After major foaming stops in a few days add some water and then keep your hands off of it. (Don't shake it! Don't mess with them yeastees! Let them alone except its okay to open your cabinet to smell every once in a while.

Racking --- Don't you dare
additional feeding --- NO NO
More stirring or shaking -- Your not listening, don't touch

After 2 months and maybe a few days it will slow down to a stop and clear all by itself. (How about that) (You are not so important after all) Then you can put a hose in with a small cloth filter on the end into the clear part and siphon off the golden nectar. If you wait long enough even the oranges will sink to the bottom but I never waited that long. If it is clear it is ready. You don't need a cold basement. It does better in a kitchen in the dark. (Like in a cabinet) likes a little heat (70-80). If it didn't work out... you screwed up and didn't read my instructions (or used grandma's bread yeast she bought years before she passed away) . If it didn't work out then take up another hobby. Mead is not for you. It is too complicated.
If you were successful, which I am 99% certain you will be, then enjoy your mead. When you get ready to make different mead you will probably have to unlearn some of these practices I have taught you, but hey--- This recipe and procedure works with these ingredients so don't knock it. It was your first mead. It was my tenth. Sometimes, even the experts can forget all they know and make good ancient mead.

 

[stelz]

Was my favorite drink until diabetes set in.

Leomaz, my buddy's wife is diabetic. We use Stevia in her drinks. I have it as a liquid, and 8 drops equals one tablespoon of sugar. If a recipe calls for 1 oz of simple syrup (1:1 sugar:water) I use 1 oz of water and then the 8 drops of stevia.

Found diet Ginger Beer on Amazon...her Moscow Mules taste as good as the regular ones.

 

[Leomaz]

Leomaz, my buddy's wife is diabetic. We use Stevia in her drinks. I have it as a liquid, and 8 drops equals one tablespoon of sugar. If a recipe calls for 1 oz of simple syrup (1:1 sugar:water) I use 1 oz of water and then the 8 drops of stevia.

Found diet Ginger Beer on Amazon...her Moscow Mules taste as good as the regular ones.

I use stevia as well. I cut out the beer and only drink tequila and Vodka drinks now.

 

[stelz]

Alright. This may be taking it a bit far. But if you have ever wanted to try making mead, give this recipe a try. Its very sweet, but makes a delicious drinkable mead for someone that has never tried before. Literally throw everything together and walk away for 3 months.

I'm not going to be able to resist trying that!