Cocktails, Spirits and Mixology Thread

Adderley Cocktail



2 oz. Rye
¾ oz. Lemon Juice
¾ oz. Maraschino
2 Dashes Orange Bitters

A rye whiskey take on a Casino.

Sam Ross, Milk & Honey, NYC, 2005

 

Got to try Pappy last weekend at a post rehearsal dinner party. It's worth it.

The Grand Mariner Cuvee 1880 was pretty good too.

 

Casino Soul



1½ oz. Aged Rum
¾ oz. Bianco/Blanc Vermouth
¾ oz. Cynar

http://www.washingtonpost.com/pb/recipes/casino-soul/12586/

And, an article on White/Bianco/Blanc Vermouth:

http://www.washingtonpost.com/lifestyle/food/white-vermouths-feeling-the-love/2012/02/08/gIQAZri7DR_story.html

 

YF, it's late May. Time to switch to some summer cocktails.

 

It's a good point.

I wasn't really planning on having a drink last night, and didn't have any citrus in the house. An all booze cocktail is always easy to throw together.

 

Interesting article on the resurgence of rye whiskey:

http://www.theatlantic.com/magazine/archive/2014/09/how-rye-came-back/375061/

A few others have commented on the fact that many of what are being marketed as craft rye whiskeys are in fact all coming from one giant distillery in Indiana.

This article gets in to how that happened, and why the rye is actually really good.

 

Question, YF, and apologies if you've covered this previously. Are you trying all these? Are those pictures from your home bar? I'm damn impressed if that's the case.

 

Dogwood Manhattan



I had a list of ingredients, but not the proportions.

I went with:

2 oz. Bourbon
½ oz. Amaro Nonino
½ oz. Cocchi Americano
2 Dashes Rhubarb Bitters

https://www.facebook.com/photo.php?fbid=306208522884337

After making this, I found other recipes that called for ¾ oz. Amaro Nonino and ¼ oz. Dry Vermouth:

http://www.sheknows.com/recipes/dogwood-manhattan-cocktail

http://summitsips.com/2009/11/classics-series-the-manhattan-cocktail/

 

How much Rye did they have stored up? Seems odd that multiple brands were launched and sustained by the same stash.

 

Not sure, but it appears to be a shitload.

Here's the first story I read on it: http://thebea.st/1nRye5q

Then NPR did a story based on that article: http://kbia.org/post/why-your-small-batch-whiskey-might-taste-lot-others

(Audio of the NPR story is at the link.)

 

Had this last night at a fancy and well known farm to table restaurant in NJ -- a farm fresh Gimlet. It had cucumber infused vodka, basil infused agave, cucumber juice, basil and fresh lime juice. It was awesome.

 

The Ole Timer



2 oz. Bourbon
½ oz. Carpano Antica Sweet Vermouth
½ oz. Campari
½ oz. Amaro Nonino

Courtesy GT Fish & Oyster

http://gtoyster.com/pages/download/cocktail.pdf

The link shows them using Old Forester Bourbon and Cocchi di Torino vermouth, but the GM emailed the recipe to me without specifying a Bourbon, and with Carpano as the vermouth, which worked out, since I had it, and not the Cocchi. The Maker's should simply be an improvement on the Old Forester.

Similar to a Boulvardier, but the Campari is muted a little by the addition of the Amaro. Campari fans should still enjoy it.