jamieanderson1968
ninniest jackaninny
I much prefer the Boston Shaker for the same reasons. Quick clean up after shaking.
Cocktails
- Thread starter Captainfog
- Start date
threesunrises
Well-Known Member
I was at Hersheypark with my daughter last weekend for the Halloween event. We went to the Spirits Rooftop bar and had quite a few of their special cocktails. The first one - The Vanishing Act. It starts with cotton candy (which I loathe) and ends up a purple sparkly drink. It was sickly sweet but pretty. We ended the night with three Absinthe cocktails made with a flaming sugar cube! (My daughter did NOT want to get up the next morning and get ready for the 2+ hour drive home. (Too much absinthe followed by two fun rides on Candymonium coaster and then back for another Absinthe!) Thankfully, there was a shuttle to our hotel.
jamieanderson1968
ninniest jackaninny
Day drinking with a US Open. Going to sit on the back porch and read for a bit.
Mr Moustache
Well-Known Member
East India House:
Cognac, Cointreau, Luxardo Maraschino, Pineapple Juice and bitters.
Cognac, Cointreau, Luxardo Maraschino, Pineapple Juice and bitters.
cul8er
Well-Known Member
Cross post from the N&G Album of the Month.
2 oz Bourbon
1 oz Rose Hip Tea
Dash orange bitters
To make the tea, boil/simmer about a cup of whole dried rose hips in about 2 cups water for 5-10 minutes, smashing the hips once they are soft enough to do so (I used a potato masher). Strain with fine mesh strainer. I got about 1/2 cup juice out of it.
Mixed with bourbon, the flavor is subtle, but there. I might try vodka or gin some other time.
2 oz Bourbon
1 oz Rose Hip Tea
Dash orange bitters
To make the tea, boil/simmer about a cup of whole dried rose hips in about 2 cups water for 5-10 minutes, smashing the hips once they are soft enough to do so (I used a potato masher). Strain with fine mesh strainer. I got about 1/2 cup juice out of it.
Mixed with bourbon, the flavor is subtle, but there. I might try vodka or gin some other time.
sahomerrocks
Well-Known Member
If it was too subtle I would also suggest making a stronger tea or over-steeping as I don't think rosehips get bitter like regular tea
Edit: That's also a very strong bourbon at 120 proof! You could do 1.5 oz or something less hot. Or even add more tea to water it down
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cul8er
Well-Known Member
Thanks for the suggestions. This is my first experience with rose hips. Yes, I think making a stronger tea will make the flavor pronounced. Maybe a more dilute bourbon, too
Cheers!
kvetcha
Chet Hanks' Filmography Buff
This thread is pretty dead, but I figured I'd throw this on here.
My personally curated cocktail notebook. Haven't made nearly everything on here, but it's all stuff that's caught my eye at one point or another. It's lain mostly dormant for a while but I've recently been adding more recipes.
My personally curated cocktail notebook. Haven't made nearly everything on here, but it's all stuff that's caught my eye at one point or another. It's lain mostly dormant for a while but I've recently been adding more recipes.
mgp
Well-Known Member
This is incredible. Thanks so much for sharing!
I had a (what I thought was before seeing this, anyway) big evernote of recipes, which was lost a year ago. And since then I've basically just been making the same things over and over (negroni riff... old fashioned riff... manhattan riff... and repeat!). And occasionally mixing it up with stuff from this site: a local bartender's cocktail blog. Given your taste, some of this might be interesting to you.
cocktail virgin slut
quality versus quantity does not have to be a winner-take-all proposition.
cocktailvirgin.blogspot.com
What app did you use to make this? My liver does not appreciate it.
kvetcha
Chet Hanks' Filmography Buff
I've got at least a few recipes off of CocktailThis is incredible. Thanks so much for sharing!
I had a (what I thought was before seeing this, anyway) big evernote of recipes, which was lost a year ago. And since then I've basically just been making the same things over and over (negroni riff... old fashioned riff... manhattan riff... and repeat!). And occasionally mixing it up with stuff from this site: a local bartender's cocktail blog. Given your taste, some of this might be interesting to you.
cocktail virgin slut
quality versus quantity does not have to be a winner-take-all proposition.
What app did you use to make this? My liver does not appreciate it.
I actually first started this notebook in Evernote, but the gradual enshittification of that service and the total collapse of their web interface (which I used to share the notebook with others) drove me to make an exodus. I manually exported my whole notebook and spent a week (on and off) rebuilding it in Notion, which was a bit of work for someone relatively non-technical like me, but a massive improvement in user experience.
cul8er
Well-Known Member
I recently took a trip to Peru to see Machu Picchu, awesome trip but that's another story. Peru's and neighboring Chile's national drink is the Pisco Sour. Pisco is a type of distilled wine.
Anyway, here is my first attempt at it!
2oz. Pisco
1oz lime juice
3/4 oz simple syrup
Egg white
Shake vigorous dry, then add ice and shake again.
Garnish with a few drops of angostura bitters (the swirl I learned from a bar in Cusco)
Probably most recipes are for 50/50 lime/lemon, but Peru prefers all lime.
Mine turned out great, maybe a little bit dilute from what I remember but still tasty.
Anyway, here is my first attempt at it!
2oz. Pisco
1oz lime juice
3/4 oz simple syrup
Egg white
Shake vigorous dry, then add ice and shake again.
Garnish with a few drops of angostura bitters (the swirl I learned from a bar in Cusco)
Probably most recipes are for 50/50 lime/lemon, but Peru prefers all lime.
Mine turned out great, maybe a little bit dilute from what I remember but still tasty.