like this
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Wow. That looks amazing! Still need to pick up that bottle of Luxardo Maraschino on top of the Chartreuse (if I can ever find it).
Your liver doing better, homey?
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I was just doing 1/1/1/1. I’ve also tried Giffard Passion fruit as a sub for Luxardo.. pretty good as well.
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is this thing on?
Today’s my anniversary, and we had to cancel our plans due to the ice storm that came through, so I made a cocktail with things we had laying around.
First off I made a cranberry simple syrup, and some candied cranberries.
The cocktail was:
Gin
Gran Marnier
Cranberry syrup
Lemon
With candied cranberries as a garnish.
It tastes exactly like something you’d get at Cheesecake Factory or something. I think next time I’d omit the Gran Marnier and just do gin, lemon and the cranberry simple. Maybe a Prosecco floater for a French 75 spin off.
The candied cranberries are like crack though. So good.
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Way to go, barkeep! And Happy Anniversary, mang! Looks like you're making the most out of the situation. Sounds tasty. Try again without the Marnier like you were thinking and report back what you think.
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Had my first last word today, now I know I also need to find a bottle of chartreuse in Utah.
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"If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"
Barr Hill Old Tom
Simple syrup
2 dashes agnostura
2 dashes orange
Cheers, fuckers.
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"If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"
I almost wish my mom didn’t bring me that bottle, knowing I can’t get it easily and often. She also brought a bottle of the standard gin, which is delicious as well.
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"If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"
Anyone know where to get cachaca in W Wa?
Just made a Division Bell cocktail. Pretty good.
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Seen it go by different names, whether it be the "Beautiful Cocktail" or the "French Connection" (although I thought the French Connection was cognac/brandy + Amaretto), but last night I had my favorite brandy with Grand Marnier, poured into a chilled snifter, and holy moly is that a delicious combo. I went 1.5 oz of each, but dialed it back to 1.5 oz brandy + 0.5 oz of the Marnier. I think somewhere in the middle for a better balance has to be about perfect. Will try it next with a dash or two of quality bitters and see what that does to it. Perhaps a splash of club soda. Maybe a lemon peel for garnish? Still working on perfecting this one, so do with it what you will, but the base combination of the brandy and Grand Marnier is a winner IMO. Any suggestions on this one? Aside from anything Chartreuse that is.![]()
It seems really expensive here in WA at retail. The cheap fiery ones (which I like better than the overfiltered/distilled fancy shit) aren't generally available. I know I sound like I have stock in the company (which I don't), but you can buy reasonably priced cachaca here: https://liquorama.net/search?q=cachaca and it'll show up at your door in a few days, with no bullshit Washington taxes. At those prices you can buy a few bottles and still be ahead of the game.
I keep the Pitu around for caiparinhas and it's just fine.
Cynara: 3 parts bourbon, 1 part Cynar, 1 part Aperol, over a bitters ice cube with an orange twist.
As described in Parson’s Amaro, reportedly from the Palace Kitchen in Seattle.
Bitters ice cube?
Thanks y'all for encouraging more fab cocktails at home
Just recently stumbled onto a superb new to me cocktail, the Revolver. Dead simple and absolutely delicious. Quickly becoming a favorite in my house. Give it a try if you have some coffee liqueur and orange bitters on hand.
"The Revolver, as a cocktail, is a star. The world may not fully know it yet—it’s indisputably a modern classic, though it is curiously absent from most cocktail books—but that doesn’t matter. It’s not about popularity or external validation. True star power comes from within."
Revolver
2 oz. bourbon
0.5 oz. coffee liqueur
2 dashes orange bitters
Add all ingredients to a rocks glass over a large piece of ice and stir. Garnish with a flamed orange peel or a regular orange peel.
How to Make a Revolver, the Crowd-Pleasing Bourbon Cocktail With a Hint of Coffee Liqueur
https://robbreport.com/food-drink/sp...il-1234792648/
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Seems like it would be better with rye.
But I'm biased.
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