Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
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Now that is one high end cocktail.
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Rum Manhattan
2oz Rum (in this case "Rhum" a french carib rum agricole)
1oz Red Vermouth (in this case the fantastic Carpano Antica)
2 dashes Reagan's orange bittersBasically how I make a regular manhattan but sub the rhum for the rye and the Reagan's for the maraschino.
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Halloween Cocktail “El Diablo”
1.5 oz tequila
0.5 oz creme de cassis
0.5 oz lime juice
3-4 oz ginger beerShake all but ginger beer with ice, strain and top with ginger beer.
I didn’t make this one up FYI. Just seemed appropriate for Halloween. Tasty too.
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Crappy cell phone pics, sorry I'm not sorry.
For the wife:
Spiced Cider
1 can very dry cider
1.5 oz homemade allspice dram
Combine in glassFor me:
Miramar
1 oz Apple Brandy
1 oz aged rum
1 oz red vermouth
Stir with ice and strainThis one is a riff on the Manhattan, which I've been experimenting with pretty extensively. From my extraordinarily brief internet search, Miramar is the tony neighborhood in Havanah, so I picked that as the name of this one.
For a general template, the manhattan style drink should go thusly:
2 oz Liquor from the list
1 oz very high quality vermouth, if you can't drink it straight it's not good enough
1-2 dashes Aromatic component (optional)My list for the appropriate liquors:
Rye
Bourbon*
Apple brandy (other fruit brandies might work, I've just never tried)
Brandy (grape-based, Cognac)
Aged Rum (not spiced rum, the good stuff)You can combine the above if you like. Rye+Rum works, as does AB+Rum. Rye+Cognac is also a great combo that you wouldn't think of (and forms the base of my mint julep). For the aromatic component, any number of bitters could work. The traditional Manhattan has Maraschino liqueur as an aromatic, so other liqueurs could also work.
*You won't see me using this one so it's merely a concession, if you have bourbon that's not worth drinking straight I hope it was a gift and I hope you no longer talk to that person
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Well what a great Christmas gift from the wife. Bottle 108/120 of a coyote mezcal made in a tiny batch in a small Palenque in the wooded hills of Oaxaca. Coyote is a cultivated sub-variety of agave Americana oaxacensis that takes anywhere from 16 to 20 years to mature, and looks like this:
The piñas are ground by hand and distilled in clay pots. I'm almost afraid to open this one.
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Daiquiri (not pictured: lime)
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God help me.
AM update: I do indeed have the rattle skull. Amaretto to the rescue!
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Muddler? I hardly know her.
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Had my local liquor store track this down for me,and got 2 bottles. It’s really great. Not overly oakey for a 13 year old,and not too hot for a cask strength bourbon. It has 84% corn in the mashbill,so it’s on the sweet side which is OK with me. A good sipper neat or on the rocks. I paid $59.95 which I thought was reasonable. There hasn’t been an Old Scout release in a while,which is another reason that I’m so excited about this one.
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Any of you drink liqueur? I never drink hard liquor but I have tried limoncelo liqueur before and really liked it. Not sure how you would categorize liqueur but I like the sweetness and the strength. I came across a one man company in Vermont and the guy makes maple syrup liqueur which piqued my interest. Any of you ever try this before?
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^classic
If you're into one with less sherry but more young & smoky character the 8 YO is pretty decent as well.
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Pasted from Instagram so forgive the hash tags.
The original #sazerac used #cognac instead of #rye in the mid-1800s and was sold as a tonic for stomach ailments (I say hangovers) by the #Peychauds, who made the bitters from a family recipe from their Haitian ancestors and sold the "medicine" in their apothecary. A blight struck cognac grapes and made cognac rare, so Maryland-style rye replaced cognac in the tonic. They also would have used true #absinthe and not the later official rinse #herbsaint (a pastis lacking wormwood and named after an anagram of "absinthe," which became banned until recently). I bought some cognac to cook with and figure the original, lesser version of the Sazerac was a perfect way to get rid of it. A really good way to make this drink is with Pierre Ferrand 1840, which is a cognac styled for the period. A really good way to make a sazerac is with Rittenhouse Rye and real absinthe.
