Results 26 to 42 of 42
-
12-27-2014, 10:21 AM #26
Real men drink their hoarded Bartles & James.
-
12-27-2014, 10:45 AM #27
Coarse, kosher salt on her neck.
A chilled shot of Patron in my hand.
A slice of lime in her mouth.
Lick it, slam it, suck it.
My cock, her tail.
-
12-28-2014, 09:02 PM #28
Isn't Rock & Rye more than just a rye whiskey? I thought it was a bottled version of the old rock & rye cocktail, which is basically rye whiskey mixed with rock candy syrup. So if you're using that as your primary spirit, you're already adding a pretty significant flavor additive right off the bat.
To me, cocktails are all about finding balance. Sometimes the bright flavors of fresh citrus are exactly right (like in a Tom Collins, sidecar or coin-style margarita). Sometimes the more complex flavors of other liquors are better. I don't think you'd do better by substituting a ton of botanicals instead of the Benedictine in a Vieux Carre, for example (though it'd be interesting to try).
Speaking of Vieux Carres, just learned of an awesome variation - the Oaxacan Square, which subs mezcal for the rye. Smoky and awesome.Outlive the bastards - Ed Abbey
-
12-29-2014, 11:44 AM #29
^^ Yes, Rock & Rye is different and you're correct about adding a flavor additive with that one (not to mention, that stuff is hard to find on the west coast). However, just using regular Rye whiskey has also yielded good results and is more in line with what I was trying to say. More so I like the idea of occasionally substituting real fruits to bring out similar flavors, but it can can be hit and miss.
I tried the margarita with the orange / lemon substitute for the Cointreau and it was good, but I think I prefer them the traditional way.
-
12-29-2014, 12:18 PM #30
Interesting. I've been contemplating a similar sidecar variation - replace the cognac with bourbon, and replace the cointreau with amaro montenegro.
We heard you in our twilight caves, one hundred fathom deep below, for notes of joy can pierce the waves, that drown each sound of war and woe.
-
03-22-2018, 03:36 PM #31
a friend told me about Arak from lebanon. had to try it. Anise like Ouzo and 100 proff , one to one with water, clear turns to tiger's milk.
anyone had this stuff ? my new favorite.
wish I'd known when we were in Israel, Greece, Turkey. I wasn't hanging out with the cool kids
Bacon tastes good. Pork chops taste goood.
-
03-22-2018, 05:00 PM #32Registered User
- Join Date
- Nov 2008
- Posts
- 9,924
-
03-22-2018, 07:08 PM #33
-
03-22-2018, 07:30 PM #34
Funny to see this thread get bumped. It’s just about thinking a little outside the box is all.
I ski 135 degree chutes switch to the road.
-
03-22-2018, 08:00 PM #35
you aren't thinking outside the box. you are appropriating other cocktails and claiming them as your own.
-
03-22-2018, 08:20 PM #36
Bold call out.
Guess that mixology certificate is finally paying off."Its not the arrow, its the Indian" - M.Pinto
-
03-22-2018, 08:54 PM #37
-
03-23-2018, 12:52 AM #38
-
03-23-2018, 12:57 AM #39
^^ shrug...
I ski 135 degree chutes switch to the road.
-
03-23-2018, 01:07 AM #40
-
03-23-2018, 05:41 AM #41"When the child was a child it waited patiently for the first snow and it still does"- Van "The Man" Morrison
"I find I have already had my reward, in the doing of the thing" - Buzz Holmstrom
"THIS IS WHAT WE DO"-AML -ski on in eternal peace
"I have posted in here but haven't read it carefully with my trusty PoliAsshat antenna on."-DipshitDanno
-
03-23-2018, 09:20 AM #42
Vinegar can be damn good in cocktails. Especially Bragg cider vinegar in whiskey. 3:1:1 mixin' whiskey, Bragg ACV, and homemade ginger syrup plus a wee spritz of lemon to round out the acid profile is the bomb. Friends I've made it for have raved. Replacing some or all of the ginger syrup with Citronage doesn't suck either.
I wish there was something like Lactaid for alcohol so I could actually drink more than one.
Bookmarks