Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
-
It be rhum weather, matey. Up first is the daiquiri, a real daiquiri, mind. The original daiquiri was like most cocktails: a short drink. That is, small and boozy. It was later morphed into the frozen abomination that probably isn't even popular anymore. Anywhoo, the original was with white rum, here I used aged rum agricole* (rhum). I think it's a valid substitution since the vast majority white rum we have available now is quite terrible and completely uninteresting compared to what was available turn of the century. Use a decent rum here, preferably not too dark ("dark rum" has some molasses/caramel added back to the white rum), and as funky as you can find. I also like Plantation 3 or 5 yr, and Smith & Cross (for maximum funk).
Daiquiri
2 oz Rum
3/4 oz lime juice (1/2 of lime was the original recipe)
1 barspoon simple (you can also muddle sugar with lime, but why bother)
Shake with ice, strain and enjoyNext up is the Beachcomber, which basically just subs the syrup out for triple sec and maraschino. It hides the rum a bit more (not good in my opinion), and in general lowers the booze factor. If I'm having a party I'll serve this to my guests and the daiquiri for me.
Beachcomber:
2 oz rum
1/2 oz lime
1 oz triple sec (or less, I used 1/2)
1/2 oz maraschino (or more, I dashed, probably added up to 1/2)
Shake with ice, strain and serve
*Rum agricole originated in the french Caribbean, and is rum made directly from the juice of the sugar cane, as opposed to molasses (the byproduct of turning said juice into raw sugar). The reason they started making it this way was due to the french switching to the sugar beet for sugar production, which obviously devastated the sugar cane value, and necessitated they use it in other ways.
-
Just found a note on my phone, I think it was from last night. Just says:
Sazerac Rye possibly next bourbon
Anyone know if this is a good idea?
-
Rye and bourbon are always a good idea. Sazerac rye is a fine one to seek out. You in US?
-
U.K, there’s probably somewhere I can source it from just need to look.
Sent from my iPhone using Tapatalk
-
Just found a note on my phone, I think it was from last night. Just says:
Sazerac Rye possibly next bourbon
Anyone know if this is a good idea?
I'd say yes.
-
Finally found some legit apple brandy. Laird has been making the stuff for over 200 years but inexplicably their commonly available product is grain alcohol, color, and flavor (i.e. blended). The 7 year is very good and sippable straight. The 86 proof is decent but better for cocktails. Pictured is the Jack Rose.
2.5 oz apple Brandy
3/4 oz lemon juice
Grenadine “to taste” (you’ll want at least 1 tsp, prob 2)I don’t really recommend this one. The name and color make sense but the flavor is lacking. And I was using homemade grenadine, so there are no excuses. I fixed it:
The Jack Mint Off
2.5 oz apple Brandy
3/4 oz lemon juice
1-2 tsp mint simple syrup (leftover from mint juleps) -
Corpse Reviver #1
2 oz applejack
3/4 oz red vermouth
3/4 oz brandy
StirOld school hangover cure, to be drunk in the morning. Must have been some righteous hangovers back in the day, this is basically an applejack Manhattan. As such it’s a decent drink, and it’s clear to me that applejack is best thought of as a change of pace for whiskey. Or perhaps for taking a slight edge off of a drink for someone who thinks they don’t like whiskey.
Am I the only one who drinks around here?
-
I make cocktails regularly, just not the fancy ones…
My version of a margarita a few weeks back:
Silver Tequila
Fresh lime juice
Simple syrup
Triple sec
Angostura bitters
Topo Chico
Lime zestSent from my iPhone using Tapatalk
-
No,but I drink bourbon,or tequila and rarely make cocktails. I do enjoy your posts.
Ha I thought I rarely made cocktails too.
What bourbon and tequila are you drinking at the moment?
-
Gorgeous weather prompted me to make a tiki drink.
Battle of Batida
1.5 oz cachaca (I used pisco, and also tried it with Clement rhum)
1.5 oz coconut milk
0.75 oz lime
0.5 oz simple (not pictured)
Shake the piss out of it with ice
Top with ground nutmegI like both versions. If you told me I had to make a drink with pisco I’d make this one. If you told me I had to make this particular drink I’d use rhum. If you told me to make a rhum drink I’d probably choose something else. However this is very good in either version. The pisco has a raw funkiness that makes it unique. The rhum loses that but in my opinion makes up for it with depth. This would also work good blended with ice if you were so inclined, but you’d have to play with ratios.
Apologies for allowing this thread to slip to page 2. I’ll try to do better.
-
No ice, no slice.
-
Family left me home alone on Father’s Day. Only one thing to do (well…two):
-
-
Sent from my iPhone using Tapatalk
-
Hemingway daiquiri. Sugar is subbed out for grapefruit juice and maraschino. I like equal parts lime and grapefruit, and just a few dashes of maraschino, most recipes call for more. (I keep my maraschino in a bitters style dashing bottle for this purpose)
