The Cocktail Thread
Discussion
Over the past few weeks I’ve developed an interest in cocktails, partly to stem the tedium of lockdown!
Whilst I’ve had the odd cocktail over the years in fancy bars or on holiday, they’re not something I’ve been overly interested in. However, there’s something interesting about making them and certainly the drinking is enjoyable!
Started with some classic ‘rocks’ margaritas, and have progressed onto old fashioned, whisky sour and Moscow mule. Plan to expand my repertoire and spirit cabinet from there.
Anyone else care to join me, or have some recommendations? I’m currently sipping an old fashioned at 6pm, I can’t decide whether that makes me Debonair or desperate.
Whilst I’ve had the odd cocktail over the years in fancy bars or on holiday, they’re not something I’ve been overly interested in. However, there’s something interesting about making them and certainly the drinking is enjoyable!
Started with some classic ‘rocks’ margaritas, and have progressed onto old fashioned, whisky sour and Moscow mule. Plan to expand my repertoire and spirit cabinet from there.
Anyone else care to join me, or have some recommendations? I’m currently sipping an old fashioned at 6pm, I can’t decide whether that makes me Debonair or desperate.
If you like an Old Fashioned I assume you’re into similar cocktails to me. My personal favourite other than an Old Fashioned is a Sidecar. Not my photo though!
Take a cocktail shaker with ice and fill with a couple of measures of cognac (50ml), 25ml of Cointreau and 25ml of lemon juice. Shake and strain into a coupe glass.
As it’s mostly made of 40% spirits it is on the stronger side but it’s truly perfection for me.
Take a cocktail shaker with ice and fill with a couple of measures of cognac (50ml), 25ml of Cointreau and 25ml of lemon juice. Shake and strain into a coupe glass.
As it’s mostly made of 40% spirits it is on the stronger side but it’s truly perfection for me.
SlowcoachIII said:
If you like an Old Fashioned I assume you’re into similar cocktails to me. My personal favourite other than an Old Fashioned is a Sidecar. Not my photo though!
Take a cocktail shaker with ice and fill with a couple of measures of cognac (50ml), 25ml of Cointreau and 25ml of lemon juice. Shake and strain into a coupe glass.
As it’s mostly made of 40% spirits it is on the stronger side but it’s truly perfection for me.
That does sound good, same quantities and basically the same recipe as a margarita. Will try.Take a cocktail shaker with ice and fill with a couple of measures of cognac (50ml), 25ml of Cointreau and 25ml of lemon juice. Shake and strain into a coupe glass.
As it’s mostly made of 40% spirits it is on the stronger side but it’s truly perfection for me.
I’ve been having Cocktail Saturday for the past few months. It helps make the weekend feel a bit more special, especially as I’m in Scotland and we’re still pretty heavily locked down.
Got out the equipment from the back of a cupboard, freshly squeezing my lemons or limes, making sugar syrup, concocting.
Mine are all gin based and so far I’ve had Gimlets, Rhubarb and Ginger Collins, Brambles, Dry Martinis, Sicilian Spritz, Cardinale and my favourite so far Ramblin Raspberry Rose, pictured below
.
Got out the equipment from the back of a cupboard, freshly squeezing my lemons or limes, making sugar syrup, concocting.
Mine are all gin based and so far I’ve had Gimlets, Rhubarb and Ginger Collins, Brambles, Dry Martinis, Sicilian Spritz, Cardinale and my favourite so far Ramblin Raspberry Rose, pictured below
.
My thread has arrived. 
I drink a lot of cocktails.
My recommendation is to buy some old (20 plus year old) cocktail books. Most modern books are very style over content, like to use ingredients no one owns and have an unhealthy obsession with gin.
Anyway, here is my first recipe of the thread, which rather conforms to the above.
TEN PIN GIN
1.5 msr gin
1.25 msr Mandarine Napoleon (seriously, buy some, can get it on amazon, also greatly improves bucks fizz)
1 msr dry vermouth
1/2 msr lime juice
1 msr sugar syrup
Shake and strain.
I drink a lot of cocktails.
My recommendation is to buy some old (20 plus year old) cocktail books. Most modern books are very style over content, like to use ingredients no one owns and have an unhealthy obsession with gin.
Anyway, here is my first recipe of the thread, which rather conforms to the above.
TEN PIN GIN
1.5 msr gin
1.25 msr Mandarine Napoleon (seriously, buy some, can get it on amazon, also greatly improves bucks fizz)
1 msr dry vermouth
1/2 msr lime juice
1 msr sugar syrup
Shake and strain.
|https://thumbsnap.com/pijdMmPf[/url]Found a few bits, need a scrub and some new glasses but that's what Fathers day is for!
Roll on Summer!
Edited by 21TonyK on Tuesday 16th June 21:21
[url]Edited by 21TonyK on Tuesday 16th June 21:22
Sod it, can;t be arsed with this iphone rotation crap,
Edited by 21TonyK on Tuesday 16th June 21:23
Lockdown has certanly got me making / drinking more cocktails. I started getting into them after having a rum and marmalade Old-Fashioned one night out somewhere and working to replicate it. My recipe is below.
I got a book called Imbibe that is a history of the American cocktail. I've been working my way through that which has been fun. Did you know that the Old-Fashioned used to be called a Cocktail, then people started to ruin by using rum or putting marmalade in it, so people started asking for an Old-Fashioned Cocktail.
With regards to syrup, make it on the spot in the microwave in a ramekin. I've played around with Demarara, extra dark and plain old sugar-sugar for different flavours, or the marmalade syrup here. Much less faff and you can play around a bit.
If you make Manhattans (and if you don't, you should really make Manhattans) grab some Luxardo brand cherries (Amazon or Masters of Malt) and use a dash of the syrup in the cocktails as well as a couple of cherries for garnish. They are amazingly delicious and a world away from the sugar coated maraschinos you get elsewhere.
Marmalade Rum Old-Fashioned The Marmaliser
1 tsp Demerara or other sugar
1 tsp orange marmalade
1 tsp water
1.5 shot OP rum (Smith and Cross is best but Woods, Pusser's Gunpowder Proof)
1.5 shot standard rum (Mount Gay, Bacardi Gold etc.)
2-3 tsp Fernet Branca or 2-3 dashes bitters
Chill a heavy tumbler in the freezer as you start. Grind the sugar to a fine powder in a mortar and pestle if using Demarara etc. Add the sugar, marmalade and water to a ramekin and microwave for 20 seconds to make a marmalade syrup. Give that a stir to make sure the sugar is dissolved and add to a cocktail shaker. Add everything with a heap of ice and stir. Strain to serve, or don't if you like a bit more ice and marmalade chunks.
I got a book called Imbibe that is a history of the American cocktail. I've been working my way through that which has been fun. Did you know that the Old-Fashioned used to be called a Cocktail, then people started to ruin by using rum or putting marmalade in it, so people started asking for an Old-Fashioned Cocktail.
With regards to syrup, make it on the spot in the microwave in a ramekin. I've played around with Demarara, extra dark and plain old sugar-sugar for different flavours, or the marmalade syrup here. Much less faff and you can play around a bit.
If you make Manhattans (and if you don't, you should really make Manhattans) grab some Luxardo brand cherries (Amazon or Masters of Malt) and use a dash of the syrup in the cocktails as well as a couple of cherries for garnish. They are amazingly delicious and a world away from the sugar coated maraschinos you get elsewhere.
1 tsp Demerara or other sugar
1 tsp orange marmalade
1 tsp water
1.5 shot OP rum (Smith and Cross is best but Woods, Pusser's Gunpowder Proof)
1.5 shot standard rum (Mount Gay, Bacardi Gold etc.)
2-3 tsp Fernet Branca or 2-3 dashes bitters
Chill a heavy tumbler in the freezer as you start. Grind the sugar to a fine powder in a mortar and pestle if using Demarara etc. Add the sugar, marmalade and water to a ramekin and microwave for 20 seconds to make a marmalade syrup. Give that a stir to make sure the sugar is dissolved and add to a cocktail shaker. Add everything with a heap of ice and stir. Strain to serve, or don't if you like a bit more ice and marmalade chunks.
Edited by seefarr on Wednesday 17th June 18:01
I like the luxardo cherries, but you should try some of these - they are even nicer!
https://www.amazon.co.uk/AMARENA-FABBRI-SCIROPO-60...
https://www.amazon.co.uk/AMARENA-FABBRI-SCIROPO-60...
I do a lot of this. I built my own Tiki Bar in my garden. If you've not checked them out there are some great channels on YouTube for this, my two favorites are
How to Drink https://www.youtube.com/channel/UCioZY1p0bZ4Xt-yod...
Distinguished Spirits https://www.youtube.com/user/DistinguishedSpirits
I recently hosted a cocktail making class for my colleagues over zoom was a great night. I made a cocktail with each of the main spirits so there was something for everyone, Mojitos, Bramles, Old Fashioneds and Cosmopolitans. Just put out an ingredients list well in advance.
My favorites being a Tiki fan are Zombies and Mai Tai. I make my own syrups as they take no time at all and have made Orgeat for the Mai Tais but it goes off quickly so I'm going to try some bottled stuff.
Greg fro how to drink's Romulan Ale is a really talking point cocktail (not that we're entertaining right now)
Click for video of the bar...
Untitled by Nick Grant, on Flickr
Cocktails by Nick Grant, on Flickr
Cocktails by Nick Grant, on Flickr
Cocktails by Nick Grant, on Flickr
How to Drink https://www.youtube.com/channel/UCioZY1p0bZ4Xt-yod...
Distinguished Spirits https://www.youtube.com/user/DistinguishedSpirits
I recently hosted a cocktail making class for my colleagues over zoom was a great night. I made a cocktail with each of the main spirits so there was something for everyone, Mojitos, Bramles, Old Fashioneds and Cosmopolitans. Just put out an ingredients list well in advance.
My favorites being a Tiki fan are Zombies and Mai Tai. I make my own syrups as they take no time at all and have made Orgeat for the Mai Tais but it goes off quickly so I'm going to try some bottled stuff.
Greg fro how to drink's Romulan Ale is a really talking point cocktail (not that we're entertaining right now)
Click for video of the bar...
Untitled by Nick Grant, on FlickrCocktails by Nick Grant, on FlickrCocktails by Nick Grant, on FlickrCocktails by Nick Grant, on FlickrGassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff