Cocktails, Spirits and Mixology Thread

My mint julep

6 mint leaves
1/2 teaspoon confectioners sugar
1/2 teaspoon water
4 cubes crushed ice
3 oz Bourbon

Place mint leaves, sugar and water in a Collins glass. Muddle. Add ice. Garnish with a spring. Drink.

 

Wild Turkey Manhattan Bunker-style

Wild Turkey 101
bitters
vermouth
Ice

Pour Wild Turkey into a nervous glass.
Put the bitters and vermouth away.
Dump the ice out of the shaker.
Enjoy.

 

It's been a while since I made a new cocktail... but here it goes:

Cobble Hill



2 oz. Rye
½ oz. Dry Vermouth
½ oz. Amaro Montenegro
4 Cucumber Slices

Gently bruise three cucumber slices in a chilled mixing glass, then add the remaining ingredients and ice. Stir, strain into a chilled coupe, and garnish with the last cucumber slice.

Sam Ross, Milk & Honey, NYC

 

Uptown Manhattan



1¾ oz. Bourbon
½ oz. Amaron Nonino
1 Tsp. Cherry Heering
1 Dash Orange Bitters

Marco Dionysos, Absinthe Brasserie & Bar, San Francisco, 1999

 

Milk & Honey decent beer selection, but a bit overpriced even for NYC.

 

I've actually never been.

First heard about it years ago, but we're usually pretty busy when we're in New York.

Tried to go to PDT on one of our last trips, but there was too long of a wait.

 

Ahh, actually realized I was thinking of Bread & Honey on 8th ave, deli/food place with some good craft beers. never been to Milk & Honey, supposed to be a real good bar though.

 

Saint Negroni



1 oz. Aged Rum
1 oz. Sweet Vermouth
½ oz. Amer Picon
½ oz. Campari
2 Coffee Beans

The two coffee beans are slightly crushed in a mixing glass, and all liquid are poured over the beans. Stir for almost a minute with a generous amount of fresh ice. Pour in a glass over a huge ice cube.

"Saint Negroni Cocktail" - the ultimate Negroni variation • Cocktail Detour • cocktail recipe

 

Monte Manhattan



1½ oz. Rye
1½ oz. Amaro Montenegro

https://www.amaromontenegro.com/cocktail/monte-manhattan/

 

One of my favorite memories of my grandfather is going out to restaurants and ordering Negronis, which apparently no bartender in the world knows how to make, because we would always get a quizzical look in response.

 

It's hugely popular with bartenders right now.

I've never actually had/made a classic Negroni. Gin, vermouth and Campari just don't sound great together to me.

I've liked multiple variations though, so I should probably try the original.

 

This article kind of fascinated me. Jefferson's ages some of its bourbon in barrels that are then placed on small boats for a period of time, then sent out, with a captain, to sea. The motion of the ocean and the temperature fluctuations age the bourbon and give it a distinct flavor. It inspired me to buy a bottle of the stuff ($80, but a tax write-off since I'm going to write about it in a food column). I haven't opened the bottle yet, but looking forward to trying it.

The Marco Polo of Bourbon: Jefferson's CEO Trey Zoeller on Aging Whiskey on The Water