Cocktails, Spirits and Mixology Thread

The Bloody Scotsman



2 oz. Rye
0.5 oz. Aperol
0.5 oz. Lemon Juice
0.5 oz. Blood Orange Juice
Islay Scotch Rinse

http://www.undergrounddetroit.com/2011/03/blood-orange-in-cocktails/

 

This sounds delicious, both the name and the ingredients.
I am not going to the trouble of making sweetened ginger juice, however.
Do they sell that at BevMo?

 

Use ginger beer in place of the ginger juice and the club soda. Buy good ginger beer.

 

One of the big things at a bar in Hamilton, New Jersey, is the Pickleback -- shot of whiskey followed by a shot of pickle juice.

http://incrediblekulk.blogspot.com/2012/04/trentonian-tv-production-notes_25.html

 

Ginger beer better substitute than ginger ale?
I can get either, but I like ginger ale better.
Ginger ale might not be sweet enough?

 

Not enough ginger flavor I think. Maybe Vernor's.

If you have a Whole Foods, you can by a single bottle of it.

If you look up recipes like a Dark & Stormy, a Moscow Mule, or any kind of Buck, they usually call for ginger beer. This one bar tending guide -- an app actually -- calls for sweetened ginger juice and club soda.

 

Citrus Grandis



2 oz. Bourbon
1 oz. Pomelo
0.5 oz. Honey Syrup

Pomelo stands in for grapefruit in this take on the classic Brown Derby from Embeya Restaurant in Chicago:

www.embeya.com/pdfs/Embeya_Winelist.pdf


Honey Syrup is 3 parts honey to one part HOT water.

 

That's the first one of these in a while you've posted YF that actually reads as if I might like it.

 

Had it at the restaurant linked above. Had never even heard of a pomelo before, but when the bartender explained it, I recognized the drink as a take on brown derby.

Saw pomelos on sale at Whole Foods the other day and figured I had to try it.

It's very good, as is the original Brown Derby.

The blood orange whiskey sour was excellent. You can find them at Whole Foods now as well, or other good markets. It was one of my wife's very favorites so far.

 

You're right, that one seemed as if I'd like it, too. I have an anti-sweet tooth, which prejudices me against many cocktails.

 

Well, if you're making them at home, you can adjust for that.

Even in a bar/restaurant, my dad always orders a Manhattan, but asks for them to go easy on the vermouth.

A Manhattan, and it's variants, should appeal to someone who does not have a sweet tooth.

And, really, a well balanced cocktail shouldn't be too sweet. The acid from the citrus should be met with sweetness from the syrup (simple/honey/maple/ginger, etc.).

I don't think you'd find many of the cocktails I've posted to be too sweet.

 

Bobby Burns



In order of Bobby Burns Day:

2 oz. Scotch
0.75 oz. Sweet Vermouth
0.25 oz. Benedictine
2 Dashes Angostura Bitters

Recipe at link differs slightly.

http://blogs.laweekly.com/squidink/2013/01/robert_burns_cocktail_recipe.php