Unique Spirits & Cocktails

Bout to get my egg nog on. I always love the flavor of a good nog but it's too sweet and rich so I normally like to mix with a hefty amount of bourbon. That said, I want some tips on how to kick it up a notch this year. I read about doing it with Amaro? Anybody here done that? Go 1/2 bourbon, 1/2 Amaro, or just straight Amaro?

Also, read about using things like Amaretto, Kahlua, Peppermint Schnapps, and a couple other misc spirits. What sayeth ye masters of the nog?

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Originally Posted by MontuckyFried

Bout to get my egg nog on. I always love the flavor of a good nog but it's too sweet and rich so I normally like to mix with a hefty amount of bourbon. That said, I want some tips on how to kick it up a notch this year. I read about doing it with Amaro? Anybody here done that? Go 1/2 bourbon, 1/2 Amaro, or just straight Amaro?

Also, read about using things like Amaretto, Kahlua, Peppermint Schnapps, and a couple other misc spirits. What sayeth ye masters of the nog?

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Are you talking store-bought nog? If you are, you should step it up and make your own nog.

There's a nog thread you should participate in.

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Originally Posted by skaredshtles

Are you talking store-bought nog? If you are, you should step it up and make your own nog.

There's a nog thread you should participate in.

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No way. Wife made a batch tonight. She makes the best! Just finished chilling it on the back deck and I'm ready to get to mixing. :)

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1st attempt. 3/4 oz Amaro, 3/4 oz bourbon (Wild Turkey 101 in this case), and maybe around 4 oz of nog. Really freaking good!

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Originally Posted by Doughnuts01

Last Word cocktail calls for Green. I like to do a mezcal version but I found the green is too much for that particular cocktail so I use yellow. Just gotta get both! They'll last you a long time.

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Do the last word (or any variant) in 1(gin/mezcal/whatever) to .75 citrus to .5 luxardo and .5 chartreuse.

Much much tastier

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Originally Posted by evasive_MT

Not spirit-related, but this cold snap is a nice opportunity to make clear ice outside. It saves having to clear a hole for a cooler in the bottom of my chest freezer.

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It was cold enough in Montana that you could freeze the water out of liquor to ‘jack’ it or replace the water with fruit juice or some other flavored liquid. That is an advanced technique and usually requires a seriously expensive pastry cooler.

like thishttps://uploads.tapatalk-cdn.com/202...8a7a652b74.jpg

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Originally Posted by tgapp

Botanist is my all time favorite dry gin. Amazing stuff.

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The three things in the picture make wonderful Negroni

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Originally Posted by tgapp

like thishttps://uploads.tapatalk-cdn.com/202...8a7a652b74.jpg

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Wow. That looks amazing! Still need to pick up that bottle of Luxardo Maraschino on top of the Chartreuse (if I can ever find it).

Your liver doing better, homey?

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Originally Posted by MontuckyFried

Wow. That looks amazing! Still need to pick up that bottle of Luxardo Maraschino on top of the Chartreuse (if I can ever find it).

Your liver doing better, homey?

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Oh yeah, I'm in good shape. Skiing a ton, managing to keep my insides inside, just have a big old gnarly scar.

I'll update the TR eventually, just need to wait for it to stop snowing.

Thanks for asking!

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Quote:

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Originally Posted by tgapp

Do the last word (or any variant) in 1(gin/mezcal/whatever) to .75 citrus to .5 luxardo and .5 chartreuse.

Much much tastier

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I was just doing 1/1/1/1. I’ve also tried Giffard Passion fruit as a sub for Luxardo.. pretty good as well.


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Today’s my anniversary, and we had to cancel our plans due to the ice storm that came through, so I made a cocktail with things we had laying around.

First off I made a cranberry simple syrup, and some candied cranberries.

The cocktail was:
Gin
Gran Marnier
Cranberry syrup
Lemon
With candied cranberries as a garnish.

It tastes exactly like something you’d get at Cheesecake Factory or something. I think next time I’d omit the Gran Marnier and just do gin, lemon and the cranberry simple. Maybe a Prosecco floater for a French 75 spin off.

The candied cranberries are like crack though. So good.

Attachment 439638

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Originally Posted by Supermoon

Today’s my anniversary, and we had to cancel our plans due to the ice storm that came through, so I made a cocktail with things we had laying around.

First off I made a cranberry simple syrup, and some candied cranberries.

The cocktail was:
Gin
Gran Marnier
Cranberry syrup
Lemon
With candied cranberries as a garnish.

It tastes exactly like something you’d get at Cheesecake Factory or something. I think next time I’d omit the Gran Marnier and just do gin, lemon and the cranberry simple. Maybe a Prosecco floater for a French 75 spin off.

The candied cranberries are like crack though. So good.

Attachment 439638

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Way to go, barkeep! And Happy Anniversary, mang! Looks like you're making the most out of the situation. Sounds tasty. Try again without the Marnier like you were thinking and report back what you think.

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Had my first last word today, now I know I also need to find a bottle of chartreuse in Utah.


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Quote:

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Originally Posted by MontuckyFried

Way to go, barkeep! And Happy Anniversary, mang! Looks like you're making the most out of the situation. Sounds tasty. Try again without the Marnier like you were thinking and report back what you think.

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Thanks man!

Ok, this is way better. Cranberry French 75

3:1:1 ratio gin, lemon, cranberry syrup. Champagne floater

Attachment 439651

Attachment 439842

Barr Hill Old Tom
Simple syrup
2 dashes agnostura
2 dashes orange
Cheers, fuckers.


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Originally Posted by Phall

Attachment 439842

Barr Hill Old Tom
Simple syrup
2 dashes agnostura
2 dashes orange
Cheers, fuckers.


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Barr Hill old Tom is my absolute favorite gin of all time. Great taste.

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I almost wish my mom didn’t bring me that bottle, knowing I can’t get it easily and often. She also brought a bottle of the standard gin, which is delicious as well.


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Anyone know where to get cachaca in W Wa?

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Originally Posted by BeardedClam

Anyone know where to get cachaca in W Wa?

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If you can't find cachaça, rhum agricole is a decent substitute

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Just made a Division Bell cocktail. Pretty good.


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Seen it go by different names, whether it be the "Beautiful Cocktail" or the "French Connection" (although I thought the French Connection was cognac/brandy + Amaretto), but last night I had my favorite brandy with Grand Marnier, poured into a chilled snifter, and holy moly is that a delicious combo. I went 1.5 oz of each, but dialed it back to 1.5 oz brandy + 0.5 oz of the Marnier. I think somewhere in the middle for a better balance has to be about perfect. Will try it next with a dash or two of quality bitters and see what that does to it. Perhaps a splash of club soda. Maybe a lemon peel for garnish? Still working on perfecting this one, so do with it what you will, but the base combination of the brandy and Grand Marnier is a winner IMO. Any suggestions on this one? Aside from anything Chartreuse that is. ;)

It seems really expensive here in WA at retail. The cheap fiery ones (which I like better than the overfiltered/distilled fancy shit) aren't generally available. I know I sound like I have stock in the company (which I don't), but you can buy reasonably priced cachaca here: https://liquorama.net/search?q=cachaca and it'll show up at your door in a few days, with no bullshit Washington taxes. At those prices you can buy a few bottles and still be ahead of the game.

I keep the Pitu around for caiparinhas and it's just fine.

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Originally Posted by BeardedClam

Anyone know where to get cachaca in W Wa?

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Cynara: 3 parts bourbon, 1 part Cynar, 1 part Aperol, over a bitters ice cube with an orange twist.

https://uploads.tapatalk-cdn.com/202...174950116a.jpg

As described in Parson’s Amaro, reportedly from the Palace Kitchen in Seattle.

Bitters ice cube?

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Originally Posted by PB

Bitters ice cube?

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7 dashes of bitters in the water for a 2” cube. Or ball in this case.

Thanks y'all for encouraging more fab cocktails at home

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Originally Posted by oftpiste

It seems really expensive here in WA at retail. The cheap fiery ones (which I like better than the overfiltered/distilled fancy shit) aren't generally available. I know I sound like I have stock in the company (which I don't), but you can buy reasonably priced cachaca here: https://liquorama.net/search?q=cachaca and it'll show up at your door in a few days, with no bullshit Washington taxes. At those prices you can buy a few bottles and still be ahead of the game.

I keep the Pitu around for caiparinhas and it's just fine.

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mucho gusto.

Prices are decent on that site compared to up here. Probably well worth it in down in Inslees hellhole

Just recently stumbled onto a superb new to me cocktail, the Revolver. Dead simple and absolutely delicious. Quickly becoming a favorite in my house. Give it a try if you have some coffee liqueur and orange bitters on hand.

"The Revolver, as a cocktail, is a star. The world may not fully know it yet—it’s indisputably a modern classic, though it is curiously absent from most cocktail books—but that doesn’t matter. It’s not about popularity or external validation. True star power comes from within."

Revolver
2 oz. bourbon
0.5 oz. coffee liqueur
2 dashes orange bitters
Add all ingredients to a rocks glass over a large piece of ice and stir. Garnish with a flamed orange peel or a regular orange peel.

How to Make a Revolver, the Crowd-Pleasing Bourbon Cocktail With a Hint of Coffee Liqueur
https://robbreport.com/food-drink/sp...il-1234792648/

https://robbreport.com/wp-content/up...r_Cocktail.jpg

Seems like it would be better with rye.

But I'm biased.

Quote:

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Originally Posted by MontuckyFried

Just recently stumbled onto a superb new to me cocktail, the Revolver. Dead simple and absolutely delicious. Quickly becoming a favorite in my house. Give it a try if you have some coffee liqueur and orange bitters on hand.

"The Revolver, as a cocktail, is a star. The world may not fully know it yet—it’s indisputably a modern classic, though it is curiously absent from most cocktail books—but that doesn’t matter. It’s not about popularity or external validation. True star power comes from within."

Revolver
2 oz. bourbon
0.5 oz. coffee liqueur
2 dashes orange bitters
Add all ingredients to a rocks glass over a large piece of ice and stir. Garnish with a flamed orange peel or a regular orange peel.

How to Make a Revolver, the Crowd-Pleasing Bourbon Cocktail With a Hint of Coffee Liqueur
https://robbreport.com/food-drink/sp...il-1234792648/

https://robbreport.com/wp-content/up...r_Cocktail.jpg

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I’d try it, but I don’t think Robb Report allows a plebe like me to associate with them in any way. (And I don’t have coffee liqueur.)

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Originally Posted by PB

Seems like it would be better with rye.

But I'm biased.

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Actually, rye WOULD be an excellent fit on this one. Why don't you give it a whirl and report back with your findings!

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Originally Posted by J. Barron DeJong

I’d try it, but I don’t think Robb Report allows a plebe like me to associate with them in any way. (And I don’t have coffee liqueur.)

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LMAO. As a fellow plebeian, I too don't know anything about Robb Report, BUT I do know they seem to have a knack for killer cocktail recipes. Now go buy some Kahlúa (or whatever coffee liqueur of choice) and try this one out.

Quote:

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Originally Posted by PB

Seems like it would be better with rye.

But I'm biased.

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Turns out, it is better with bourbon!
Now I can start to draw down my bourbon inventory, so there's that.

I used Kalua, which needed the bourbon bite; rye was too smooth.

Quote:

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Originally Posted by PB

Seems like it would be better with rye.

But I'm biased.

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All this

Attachment 445054


All you Chartreuse lovers...

I mean… good for them

Yellow AND Green?!?

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Originally Posted by Doughnuts01

Attachment 445054


All you Chartreuse lovers...

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Lazy fucking monks


https://youtu.be/P6WjhzzEHmE

Quote:

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Originally Posted by PB

Turns out, it is better with bourbon!
Now I can start to draw down my bourbon inventory, so there's that.

I used Kalua, which needed the bourbon bite; rye was too smooth.

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Thank you for doing this valuable research for me! Guess I'll stick with bourbon then. Which I did this weekend.

Also FWIW, doing a burnt orange peel garnish is totally the way to go on this nice improvement over my first attempt sans peel. I was out of oranges so went for it anyway and while still tasty, the orange peel makes just the difference to take the drink from good to near perfection. Now it's my wife's current favorite drink and she keeps requesting them. Girl's got great taste for real drinks as her NORMAL go-to is straight bourbon with a splash of club soda, and sometimes a single Luxardo cherry. No frufru flavored seltzers for that woman! I'm proud of her. /humblebrag

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Originally Posted by Doughnuts01

All you Chartreuse lovers...

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Oh sunnuva!!! And here I thought it was hard to source as it is! Expect prices to shoot up I guess.

That does it. No more Chartreuse based contributions to this thread until we can actually find the darn stuff again.