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bagelator wrote:why is no longer stickied?

it definately should be.

Blue Devil

35ml Gin

10ml Blue Cruaso

25ml fresh lime juice

10ml Creme de Cacao

10ml Chery Brendy

Shake all ingredients with ice, strain into a cocktail glass, and serve.

more than a bit poncey, but tastes niiiiiiiiiice

probs bin dun

im currently holding

cosmo

double measure absolute citron

single triple sec

cranberry juice/squeeze fresh lime

simple xxx

or about 5 years ago i would be drinking

one bottle cheap red wine

multiple bottles of newcastle brown ale

mix in belly

wait til the phone calls start !

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Preferably before noon, on Sunday.. don't knock it till you try it.

It is NYE and I'm gonna go right now to get some strawberry milk for a tentacle rape...

That's like, a pink white russian..almost..

minus coffee, plus coconut...

Old school Bajan rum punch:

1 of sour (lime)
2 of sweet (sugar syrup)
3 of strong (DARK rum of course)
4 of weak (water)
loads of fresh nutmeg
few chugs of Angostura bitters


Easy to get fucked up on. Take out the bitters & the nutmeg & you've got a rum sour.

4 parts proper cloudy scrumpy & 2 parts gin ~ depraved

2 parts midori
1 part ginger ale
1 part lime juice.

seckle wrote:2 parts midori
1 part ginger ale
1 part lime juice.

sticky cocktail for a sticky thread

Ponche Caballero liqueur with lemonade >>>>

Nice bumpage, tis the cocktail hour now so might have to have a little tipple or two[goes off to investigate contents of cocktail cabinet ]

2/5 vodka
2/5 red wine
1/5 pineapple juice

in a pint glass
crunk

poke's ones are legend status. great thread.

Ginger Whiskey:
2 oz. Whiskey (Jameson for me)
4 oz. Ginger Ale

Baja Fog:
Open a bottle of Corona and top it off with Reposado Tequila, add a lime.

American Champagne:
1 oz. Southern Comfort
3 oz. Mountain Dew

Flaming Dr. Pepper:
Fill a shot glass w/ 3 parts Amaretto and 1 part Bacardi 151, light the liquor, drop into a highball glass of beer and chug.


Also love me some fireball shots, Agent Oranges are pretty good too.

ive been drinking pink gin quite a bit lately.

2 oz plymouth gin
6 dashes angostura bitters

pour in a rocks glass.

also your standard sazerac

whisper of pernod in a coupe glass
in a shaker, muddle a cube of sugar with a little water, or you can use simple syrup (equal parts water and sugar to make it, add 3/4 of an oz)
add 2 1/2 oz rye whiskey (if you want a french sazerac, use cognac)
2-3 dashes peyshaud bitters

add ice and stir roughly 26 times, not shake

use a julip strainer and pour into coupe. garnish with a generous lemon peel as garnish, you could even express the oil of the lemon peel onto the glass before placing it in the drink.

esfandyar wrote: also your standard sazerac

whisper of pernod in a coupe glass
in a shaker, muddle a cube of sugar with a little water, or you can use simple syrup (equal parts water and sugar to make it, add 3/4 of an oz)
add 2 1/2 oz rye whiskey (if you want a french sazerac, use cognac)
2-3 dashes peyshaud bitters

add ice and stir roughly 26 times, not shake

use a julip strainer and pour into coupe. garnish with a generous lemon peel as garnish, you could even express the oil of the lemon peel onto the glass before placing it in the drink.

no no no

crushed ice in serving glass, tsp of good absinthe over ice
1 part rye whiskey 1 part brandy/cognac mixed with ice
2 dashes Angostura 3 of Peychauds over brown sugar cube, muddle till silky
add to whiskey and brandy
rinse round glass then chuck ice and absinthe
strain mix into glass
peel lemon OVER drink
drop in peel

Two parts bourbon, one part red vermouth, dash of bitters, stir on ice, strain, and serve with a cherry.

I'll call the 2 year bumpage.

Not really a big cocktail drinker, occasional white russian but that's it.

BIG thread.

lloydnoise wrote:

esfandyar wrote: also your standard sazerac

whisper of pernod in a coupe glass
in a shaker, muddle a cube of sugar with a little water, or you can use simple syrup (equal parts water and sugar to make it, add 3/4 of an oz)
add 2 1/2 oz rye whiskey (if you want a french sazerac, use cognac)
2-3 dashes peyshaud bitters

add ice and stir roughly 26 times, not shake

use a julip strainer and pour into coupe. garnish with a generous lemon peel as garnish, you could even express the oil of the lemon peel onto the glass before placing it in the drink.

no no no

crushed ice in serving glass, tsp of good absinthe over ice
1 part rye whiskey 1 part brandy/cognac mixed with ice
2 dashes Angostura 3 of Peychauds over brown sugar cube, muddle till silky
add to whiskey and brandy
rinse round glass then chuck ice and absinthe
strain mix into glass
peel lemon OVER drink
drop in peel

nope how would you ever combine rye with cognac... its history... one sazerac is post prohibition one is pre prohibition. you dont mix the two. also by my knowledge there is no angostura bitters in a sazerac... period. peel lemon OVER drink as you said, was me saying to express the oil of the lemon peel onto said sazerac glass, if you were so inclined. however your recommendation to peel it over the drink is correct and optimal. again the "whisper" is the tsp of absinthe being rung around an old-fashioned glass, or as i said the coupe glass (they are not the same i know), while the rest of the ingredients are added in a seperate container, then combined later. both methods work.

pieces of advice-

-there are no right ways to make cocktails, but there are many wrong ways.
-recipes are guidelines, not gospels.
-its just a drink.