Cocktails, Spirits and Mixology Thread

Oh, that Sriracha Bloody Mary has my name on it. YankeeFan. Wow.

Where is this place again?

 

That one is from a new bar in Cobble Hill, Brooklyn:

http://blogs.villagevoice.com/forkintheroad/2013/12/congress_opens.php

 

Weeski



2 oz. Irish Whiskey
1 oz. Lillet Blanc
¼ oz. Cointreau
2 Dashes Orange Bitters

David Wondrich, New York, NY 2003

http://www.smallscreennetwork.com/video/750/cocktail_spirit_weeski

Wouldn't really recommend this one.

 

Honeymoon Cocktail



2 oz. Applejack
½ oz. Orange Curaçao
½ oz. Bénédictine
½ oz. Lemon Juice

Hugo Ensslin, Recipes for Mixed Drinks, 1916

http://www.seriouseats.com/recipes/2011/10/honeymoon-cocktail-historical-cocktail-apple-brandy-sour-recipe-pdt.html

 

White Manhattan



1½ oz. White Whiskey
½ oz. Benedictine
½ oz. Blanc Vermouth
3 Dashes Orange Biitters

Neyah White, 2010, Nopa, San Francisco, CA

http://sfist.com/2010/05/07/sfist_drinks_the_white_manhattan_at.php

 

So it appears the best whisky in the world is made in Waco. Who woulda thought?

http://conta.cc/1lgU0A4

 

I like horseradish in my bloody mary.

We had a make-your-own bloody mary party maybe nine years ago. I was living with a differen woman at the time.
We just put out all kinds of bloody mary fixings, and our guest took turns mixing pitchers for everyone else.
It was a blast.

The kitchen looked like a crime scene when the party was over.

 

New York Times:

The Boulevardier Is Back on the Menu

The cocktail revolution has had its share of successful salvage projects, forgotten drinks of yesteryear that have staged a modest comeback on bar menus. The Aviation, the Last Word and the Sherry Cobbler are among these Lazarus libations.

Now, welcome back the Boulevardier. A word that evoked only Parisian gadabouts five years ago is cropping up on menus at bars across the country, including the recently opened Long Island Bar in Cobble Hill, Brooklyn, where the co-owner Toby Cecchini sells rafts of them. Just two years ago, Mr. Cecchini lamented in T: The New York Times Style Magazine, that this simple mix of whiskey (usually bourbon), sweet vermouth and Campari had not “found wider fame in the current fast-moving mixology environment.”

He can take down the black crepe. The Boulevardier is on the menu at the new Midtown bar Hudson Malone; at Splitty in Clinton Hill, Brooklyn; and at Minetta Tavern and Maysville in Manhattan. Alder, Wylie Dufresne’s restaurant in the East Village, has a version with smoked vermouth called the Burnt Reynolds. Lincoln Ristorante on the Upper West Side fielded enough requests for the drink that it recently decided to start barrel-aging a house version. (A bottled, barrel-aged Boulevardier was introduced last year by the Utah distiller High West.)

Article: http://www.nytimes.com/2014/01/29/dining/the-boulevardier-is-back-on-the-menu.html?smid=tw-share&_r=0

Recipe: http://www.nytimes.com/recipes/1016009/boulevardier.html

 

Isn't that basically just a Manhattan with extra bitters?

 

Most people would describe it as a cross between a Manhattan and a Negroni.

Campari is bitter, but it's considered to be an apéritif. If you just added more regular bitters, I think it would be intensely bitter.

I think this drink is actually pretty good, and I am not a fan of Campari, or overly bitter drinks.

 

Just got a bottle of Nolets Silver Gin as a gift, anyone know any good drinks for it?

 

What a lovely list of ingredients. What are the odds that you not liking the result is proof that I would?