Real men drink their hoarded Bartles & James.
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Real men drink their hoarded Bartles & James.
Coarse, kosher salt on her neck.
A chilled shot of Patron in my hand.
A slice of lime in her mouth.
Lick it, slam it, suck it.
My cock, her tail.
Isn't Rock & Rye more than just a rye whiskey? I thought it was a bottled version of the old rock & rye cocktail, which is basically rye whiskey mixed with rock candy syrup. So if you're using that as your primary spirit, you're already adding a pretty significant flavor additive right off the bat.Quote:
Originally Posted by TahoeJ
To me, cocktails are all about finding balance. Sometimes the bright flavors of fresh citrus are exactly right (like in a Tom Collins, sidecar or coin-style margarita). Sometimes the more complex flavors of other liquors are better. I don't think you'd do better by substituting a ton of botanicals instead of the Benedictine in a Vieux Carre, for example (though it'd be interesting to try).
Speaking of Vieux Carres, just learned of an awesome variation - the Oaxacan Square, which subs mezcal for the rye. Smoky and awesome.
^^ Yes, Rock & Rye is different and you're correct about adding a flavor additive with that one (not to mention, that stuff is hard to find on the west coast). However, just using regular Rye whiskey has also yielded good results and is more in line with what I was trying to say. More so I like the idea of occasionally substituting real fruits to bring out similar flavors, but it can can be hit and miss.
I tried the margarita with the orange / lemon substitute for the Cointreau and it was good, but I think I prefer them the traditional way.
Interesting. I've been contemplating a similar sidecar variation - replace the cognac with bourbon, and replace the cointreau with amaro montenegro.
a friend told me about Arak from lebanon. had to try it. Anise like Ouzo and 100 proff , one to one with water, clear turns to tiger's milk.
anyone had this stuff ? my new favorite.
wish I'd known when we were in Israel, Greece, Turkey. I wasn't hanging out with the cool kids
Or a cherry-less Old Fashioned.Quote:
Originally Posted by Peruvian
Old fashion with hopped grapefruit bitters and no garnish has been a familiar friend this month.Quote:
Originally Posted by PB
Funny to see this thread get bumped. It’s just about thinking a little outside the box is all.
you aren't thinking outside the box. you are appropriating other cocktails and claiming them as your own.
Bold call out.
Guess that mixology certificate is finally paying off.
but nobody gives a shit about my newfound passion for ArakQuote:
Originally Posted by TahoeJ
I’m too lazy to go back and look at my OP so you could be right about that...Quote:
Originally Posted by dunfree
^^ shrug...
you mean "shrub"...Quote:
Originally Posted by TahoeJ
lol at some kind of "patent" on cocktails. Are bartenders the new photogs?
doesnt that imply he had or ever achieved manhood?Quote:
Originally Posted by Tippster
is thc an additive
cause im down
http://i5.photobucket.com/albums/y19...s3zigs9jf.jpeg
Vinegar can be damn good in cocktails. Especially Bragg cider vinegar in whiskey. 3:1:1 mixin' whiskey, Bragg ACV, and homemade ginger syrup plus a wee spritz of lemon to round out the acid profile is the bomb. Friends I've made it for have raved. Replacing some or all of the ginger syrup with Citronage doesn't suck either.
I wish there was something like Lactaid for alcohol so I could actually drink more than one.