I did a search and didn’t see a previous entry for this, so I thought I’d create one. As I’ve gotten older, I’ve come to appreciate a well-made mixed drink. Whether you want to talk about your favorite craft cocktail bar, share recipes, discuss the finer points of mixology, or share pictures of amazing mixed drinks, this is where you can do it.
For my part, the only “mixed drink” I ever really cared for until recently was pretty much whisky of some kind on the rocks. As I’ve had a chance to experiment more, I’ve discovered there is far more to good mixed drinks than that. And why did I learn that? Because I stopped using shitty alcohol in my mixed drinks. Bottom line: if you wouldn’t drink it neat or on the rocks, it does not belong in a craft cocktail. What do I mean by “craft cocktail”? In lieu of some snooty definition, what I really mean is a mixed drink where the alcohol is required to provide a large flavor component, and is not meant as a sugary vehicle to mask the terrible burn of some shitty rum in the epic pursuit of getting blackout drunk.
Example:
The Black Rose
2 ounces good–not great!–bourbon (I like high rye mash bills for this, so russell’s reserve or four roses small batch would work)
2 dashes Peychaud’s Bitters (specifically Peychaud’s. If you can’t get that, make something else)
1-2 dashes grenadine (Jack Rudy works. I have beef with the founder and owner, but his cocktail mixers are outstanding).
Pour into any sort of tumbler or old fashioned glass filled 1/3 to 1/2 with ice. Mix and let sit for a couple minutes, allowing some of the ice to melt into the drink.
Seeing who the OP of this thread was, I thought he’d gone over to the dark side with the whole mixed drink thingy.
I’m am, for the most part, an on the rocks kinda guy. Give me good bourbon or scotch and a couple of cubes of H20 in the solid state.
But, and only occasionally, I enjoy a good Bloody Maria.
1.5 to 2 oz quality agave tequila
3-4oz tomato or better yet, spicy V8 juice
squeeze of lemon slice
couple of dashes hot sauce, more if not spicy V8 juice
shake of course ground black pepper
celery salt
one big fat garlic clove stuffed green olive (optional if you’re gonna be playing kissy face with a gal/guy who doesn’t like garlic)
If you’re not into the whole “spicy” thing, forgo the sauce and black pepper. Add little paper parasol instead and hold out pinky finger while drinking.
[QUOTE=hungryjoe;2809192]I’m am, for the most part, an on the rocks kinda guy. Give me good bourbon or scotch and a couple of cubes of H20 in the solid state.
[/QUOTE]
Scotch murderer…
I do enjoy a good Old Fashioned here and there, either Rye or Bourbon and never topped with Soda. I had a cocktail thread about a year ago or so where I posted the recipe I use.
I drink Scotch either neat or with whisky stones, usually neat though. I’m a big fan of Laphroaig.
envious really, I haven’t been able to get me hands on the George T. Stagg as of yet.[/QUOTE]Funny you say that. Another favorite bottle shop of mine was able to get me a bottle of BTAC William Larue Weller & another bottle of George T. Stagg. My buddy is buying the extra bottle of Stagg (at cost, cuz I ain’t greedy).
