Cocktails, Spirits and Mixology Thread

I emailed the restaurant where we had the Lavender Daiquiri, asking them for the recipe.

I just got a reply from the bar manager:


Here is a recipe for the syrup and cocktail:



Brew 6 bags of Earl Grey Tea in 3 quarts water, once steeped add the tea, 2 qts sugar and 2 oz lavender.

Cook till it’s a syrup consistency, Cool in the fridge or freezer



The daiquiri is made with

1.5 oz Dark rum --Flor de Cana or Bacardi Select are fine, but Pampero Anniversario and Ron Zacapa make exceptional drinks

1.5 oz Lavender syrup

¾ oz St. Germain Elderflower

½ oz fresh lime juice

 

Meyer Lemon Blossom:



‎1 ½ oz. gin
1 ½ oz. fresh Meyer lemon juice
Dash of celery bitters
Honey

Add gin, lemon juice and bitters to a shaker. Add ice, shake vigorously and strain into a chilled glass. Dip a barspoon in honey, and use it to stir the drink and incorporate the honey.

http://www.imbibemagazine.com/Meyer-Lemon-Blossom-Recipe

 

Meyer Lemon Whiskey Sour:



‎1 1/2 ounces whiskey (rye or bourbon)
1 ounce freshly squeezed Meyer lemon juice
1/4 to 1/2 ounce simple syrup, according to taste
Maraschino cherry for optional garnish

Place all ingredients in a cocktail shaker with ice. Shake vigorously and strain into a cocktail glass. Garnish with a Maraschino cherry.

http://www.thekitchn.com/meyer-lemon-whiskey-sour-a-sun-136152

This one was really good!

 

Where the hell is the Jameson's?

OK, I'm going to be an old fart here.

If you're making a sour, you shouldn't use syrup but finely granulated sugar.

Syrup gives the drink an oily taste. Sugar brings out the sour and is much cleaner.

And you mix the lemon juice into the sugar first.

My dad always said "Always use confectioner's sugar" and he was a part time bartender.

If you think I'm being cranky, check out this month's Esquire.

You're welcome.

 

Hey, I appreciate the feedback!

This cocktail from the previous page used sugar: http://www.nytimes.com/recipes/12658/Il-Sorpasso.html

And yeah, the citrus pretty much dissolves the sugar.

And, I remember my parents making Mint Juleps for a Kentucky Derby party when I was a kid, and they used confectioners sugar.

So, I'm open to it.

But, take the last drink, if it calls for an ounce of (Meyer) lemon juice, and a half ounce of syrup, how much sugar do you use? Do you need to add any water, to compensate for the total volume of the drink?

 

I've looked at cocktail recipes/articles/blog posts on Esquire's site in the past, but I didn't know they have a cocktail of the week!

http://www.esquire.com/archives/blogs/food-for-men/by_tag/cocktail%20of%20the%20week/15;1

Fertile ground.

 

You know, YF, my dad used to make Tom Collins' and Whiskey Sours with confectioner's sugar but seriously, I can' t remember how much. He just eyeballed it and it always worked.

My worst experience with Whiskey Sours was when I was a teenager. There was some kinda mix a and you dumped it into Canadian Club. I don't remember how many I drank but I think I puked for an hour.

 

Here's Esquire with a Whiskey Sour:

http://www.esquire.com/the-side/food-and-drink/summer-cocktail-recipes#/category4

(It's slide 7 of 7, I can't link directly to the page.)

2 oz Bourbon
2/3 oz. Lemon Juice
1 Teaspoon Superfine Sugar

So, I should be able to adjust from there.

 

Not to change the subject but you coming to TIFF this year?

 

I don't think so.

TIFF was the ex's bag, and while I enjoyed it, I'm not sure the wife wants to go on the same trip I've done with the ex.

But, I do really love Toronto, and enjoyed TIFF. Plus, my mom's good friend told me after the last time I went that we could use her apartment in Toronto any time I wanted to go.

So, I'm going to try to get back soon, even if it's not for TIFF. With Porter, it's such an easy trip from here.

 

We should probably be putting this on PM but what the hell.

If you and your wife ever come to TO, HC & I would love to meet you for drinks or dinner.

Now, back to your regular scheduling programming.

 

For sure!