***The Not Even Slightly Official SW+D Booze and Cocktail Thread***

[wogbog]

swapping the gin in a negroni for bourbon makes a nice drink

 

[13k]

Recently been riding a mezcal wave and had a mezcal negroni that was delicious.

 

[MarkI]



swapping the gin in a negroni for bourbon makes a nice drink

Boulevardier

 

[Huntsman]

The Negroni is one of the best cocktails on earth.

My favorite variant is rum-based:

1.5 oz aromatic dark rum (I love Zaya, for its vanilla notes)
1.0 oz sweet vermouth (M&R is best here)
0.75 oz Campari
barspoon Ramazotti or Fernet.

It's a great drink. Just trust me.

~H

 

[dmash]



The Negroni is one of the best cocktails on earth.

That rum variation is a different beast altogether with the sweetness from rum/vermouth combo, looks appealing. 100% agree with you that the negroni is a fantastic cocktail. During my time as a bartender, I really started to delve into gin-based cocktails. Prior to that, I had always thought gin was overpowering and 'piney tasting'. I soon realized that it's actually one of the best spirits with amazing versatility and a lot of flavor variety across brands.

However, my number 1 go to drink (if made proper) would be the Sazerac. Nothing comes close to that perfection, sipped slow and truly enjoyed. I'm a huge fan of ryes though, it's a hate or love thing as some people can't get past the smack.

My favorite is:

2 oz Rittenhouse 100
1 dash Angostura bitters
3 dashes Peychaud's bitters
0.5 oz simple syrup 2:1

and in case anybody wants to actually whip it up.......

*Chill an old-fashioned glass w/ ice & water
*After cold, discard ice & water, rinse the inside with absinthe
*In a separate mixing glass, combine the rye, bitters and simple
*Fill with ice and stir until chilled. Do NOT shake
*Add mixed ingredients to absinthe coated glass (no ice, serve neat)
*Finish with a twist of lemon peel and then drop it in

You can use 1tsp of simple if you prefer things less sweet. Also, some people are adamant about discarding the lemon peel instead of leaving it in. I think it's a little silly, but I love citrus, so who am I to judge.

 

[Synthese]

I just did something with rye and fernet and campari and bitters and a good basque vermouth that doesn't taste as good as it did when I fussed with the same thing using gin, but didn't taste bad either. In fact, it tasted so not bad that I did it a second time.

 

[dmash]

I'd try without the fernet and add a citrus twist.

 

[MarkI]

Trying to hold onto the last bits of warm weather

Muddle cucumber and mint, add

2 Plymouth Gin
1 Lime
.75 St Germain
.25 Agave
1 dash ango

shake heavily.

i think it looks great served in a coupe with a thin lime wheel

 

[fireflygrave]



That rum variation is a different beast altogether with the sweetness from rum/vermouth combo, looks appealing. 100% agree with you that the negroni is a fantastic cocktail. During my time as a bartender, I really started to delve into gin-based cocktails. Prior to that, I had always thought gin was overpowering and 'piney tasting'. I soon realized that it's actually one of the best spirits with amazing versatility and a lot of flavor variety across brands.

However, my number 1 go to drink (if made proper) would be the Sazerac. Nothing comes close to that perfection, sipped slow and truly enjoyed. I'm a huge fan of ryes though, it's a hate or love thing as some people can't get past the smack.

My favorite is:

2 oz Rittenhouse 100
1 dash Angostura bitters
3 dashes Peychaud's bitters
0.5 oz simple syrup 2:1

and in case anybody wants to actually whip it up.......

*Chill an old-fashioned glass w/ ice & water
*After cold, discard ice & water, rinse the inside with absinthe
*In a separate mixing glass, combine the rye, bitters and simple
*Fill with ice and stir until chilled. Do NOT shake
*Add mixed ingredients to absinthe coated glass (no ice, serve neat)
*Finish with a twist of lemon peel and then drop it in

You can use 1tsp of simple if you prefer things less sweet. Also, some people are adamant about discarding the lemon peel instead of leaving it in. I think it's a little silly, but I love citrus, so who am I to judge.

Yessss, sazeracs rule. I need to get my bar back together asap so I can put a good one together. So far the sazerac pickings are slim since moving away from NO. What's your absinthe of choice?

 

[dmash]

@fireflygrave

Some people might say it's overkill for a Saz, but I think it's just right. Don't blow $ on St. George, idk why it's so popular, should be like $15-$20.

 

[TactileOne]

Great basic recipe, but I agree it's a little heavy on the Cointreau. Usually I just pour Cointreau and simple syrup (1:1) into the 1 oz side of the jigger so I get roughly half of each. Agave nectar would probably be better than the simple syrup, but it's not strictly essential.

Espolon is a great choice for margaritas. Affordable 100% blue agave tequila, and wayyyyyyyyyyyyyyy smokier than other tequilas at that price point. I find the smokiness a big overpowering when it's served neat, but mellowed out with a little lime and shaken into a margarita, it's perfect.

Ah a good Mezcal, fresh lime juice, and a bit of agave mix. If you like smoke Mezcals the way to go.

 

[Huntsman]

Y'all also have to try the New Pal -- Negroni but with rye. I like to up the vermouth slightly.

~ H

 

[Krish the Fish]

Went to a buddy's Halloween party. Brought some snacks (courtesy of my girlfriend) and I made a apple pie punch that was fantastic:

1 L Flor de Cana (dark rum)
750 mL Fireball Cinnamon Whiskey (or whatever you'd prefer for cinnamon flavor)
1.5 gallons Apple Cider
1 lb apple, sliced for garnish

Pour together over ice in a punch bowl/dispenser. Eat beforehand, and don't end up in the spare bedroom at the end of the night because of an extra hour due to daylight savings, stealth drunk, and pizza by the slice

 

[marvin100]

Amari obsession

 

[Parker]

For the diehard fan: Bruno Paillard Pour Yohji