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[Arrakis]

Will do Arzus!

Ash Wednesday

2oz gin
3/4 oz honey
3/4 oz cream
blackberries

Muddle berries first, pour in liquids, then add ice.
Shake & strain into a chilled glass

Good quality gin & honey +ripe blackberries & fresh cream will make all the difference.

I'll definitely have to try that. Gin is one of the spirits I haven't really been able to grok, maybe this drink will be a turning point!

Titanic
Pour 1 1/2 shots of Jameson over a cup of lemon Italian ice in a standard drinking glass.
Top off with white Champagne.

A Black Tower favorite, also known as a Bad Idea, since that is what we tend to have after imbibing them.

Neither of those sound bad, though the first sounds seriously over-sweet with no sour component and LOTS of sweet.  The second sounds moderately similar to a really old Parisian punch recipe that was made mostly by Italian immigrants for sale on the street... see the book on Punches above.


If you want to really enjoy gin, try:

Ramos Gin Fizz: http://www.artofdrink.com/archive/popular-cocktails/ramos-gin-fizz-cocktail/
(I use a real egg white because salmonella don't scare me and I use just two drops of orange flower water; God so good)

or

Reconstructed Gimlet: (i.e., no yicky artificial Rose's crap)

2 ounces Gin
1/2 ounce Fresh Lime Juice
1/4 to 1/2 ounce simple syrup (to taste)

Pure Awesome.  The fizz is more approachably un-gin-like, but the Gimlet really puts it on display without knocking you over the head like a modern Martini does.

[Scheiny the Space Oracle]

the blackberry's tartness replaces a sour flavor.  i prefer tart to sour.  i actually dislike the ingredient sours.

[Malpan]

Reconstructed Gimlet: (i.e., no yicky artificial Rose's crap)
2 ounces Gin
1/2 ounce Fresh Lime Juice
1/4 to 1/2 ounce simple syrup (to taste)

This is similar to my personal take on the whiskey sour.
1 Shot whiskey
Juice from 1 Lime
1/2 to 1 Shot Simple Syrup, depending on your sweet tooth.
(No, I don't use soda water. Shaking it over ice dilutes it plenty, and the fizz is distracting.)

As an aside, sorry my recipes are all measured in shots instead of oz, I can never remember how many oz fit in a shot glass, so I just keep track of it that way. Need to get me a set of jiggers...

[Casimir Glassjaw]

Here's one I like to call Why are we letting Casimir mix drinks?

4 oz. of Triplesec
4 oz. of Vodka
3 drops of honey
1 jigger of Catalina salad dressing
1 squirt of lemon juice

I made this during a drinking game for my brother.  He couldn't finish it.  I don't understand!  These are all good things!

[Arrakis]

the blackberry's tartness replaces a sour flavor.  i prefer tart to sour.  i actually dislike the ingredient sours.

Hm.  Didn't look like there was enough there to offset a whole half-shot of honey, to me.  I may have to play with it...

Also, if you mean the "ingredient" known as Sour Mix, got in a jug, neon yellow, from the supermarket or at an el cheapo bar, that's probably because you don't like drinking HFCS with Citric Acid and Ascorbic Acid and Yellow #5 in it.  Try some classics with real fresh actually-squished-out-of-a-fruit citrus in 'em and I'll bet you dig 'em way more.  One of my favorite introducers is:

Sidecar:
1.5 oz brandy
1 oz lemon juice, freshly squeezed out of a lemon, of course
.5 to 1 oz of orange liqueur, depending on taste and brand (Gran Gala is good and not as expensive as Grand Marnier; the 40 proof Dekuypers crap is, well, crap)

Chili's will whip you one up if you can tell them what's in it, as will Olive Garden, I've found.



Malpan: Whiskey Sour has no soda and if a bartender at the bar you're at puts soda in a whiskey sour, you should probably just stick to shots and beer there.  Also, a SHOT of simple??  That's 1.5 oz of simple, man; that's as much as the whiskey!  That's waaaaaaaaaaay too sweet.  I mix mine 1.5 oz whiskey to 3/4 oz (half-shot) of lemon and 1/2 oz of simple. Oh, 12bottlebar did a good write-up on this stuff: http://12bottlebar.com/2010/04/19/the-whiskey-sour-four-ways/

(By the by, I mix my simple 2:1 sugar:water, so it's "rich" simple, and I typically use either raw sugar or half brown sugar, half white sugar, if I can't get raw).

PS: Float about .5 oz of red wine on top with the aid of the back of a spoon and you've got a New York Sour and it looks FANCY and tastes even better!


Sometime soon I may have to write up some bitter examples, since I don't seen any Campari, Angostura bitters, herbal liqueurs (except benedictine or chartreuse somewhere up-thread, used only for it's color and strength and totally unbalanced), or anything in here...

Next up: Aamericano, Negroni, and probably something a little sweeter with some bitter elements, too... Hmmm, which one to choose...?

[Malpan]

Also, if you mean the "ingredient" known as Sour Mix, got in a jug, neon yellow, from the supermarket or at an el cheapo bar, that's probably because you don't like drinking HFCS with Citric Acid and Ascorbic Acid and Yellow #5 in it.  Try some classics with real fresh actually-squished-out-of-a-fruit citrus in 'em and I'll bet you dig 'em way more.

Werd.

Malpan: Whiskey Sour has no soda and if a bartender at the bar you're at puts soda in a whiskey sour, you should probably just stick to shots and beer there.  Also, a SHOT of simple??  That's 1.5 oz of simple, man; that's as much as the whiskey!  That's waaaaaaaaaaay too sweet.  I mix mine 1.5 oz whiskey to 3/4 oz (half-shot) of lemon and 1/2 oz of simple. Oh, 12bottlebar did a good write-up on this stuff: http://12bottlebar.com/2010/04/19/the-whiskey-sour-four-ways/

And yet, every time I order a sour anywhere, I get this fizzy mess. And yeah, I usually just stick to shots anymore. (not a beer person).

I mix my simple 1:1, and many of the people I drink with have serious sweet-teeth. I usually make my personal sour with only a 1/2 shot of syrup.

PS: Float about .5 oz of red wine on top with the aid of the back of a spoon and you've got a New York Sour and it looks FANCY and tastes even better!

Will be trying this.

[Ruken]

Schitty Wall
Shot of Jack
Shot of Jameson
Shot of Vodka

Knock down the wall in 3 seconds or you have to try and knock it down again.
In the end though, the Schitty Wall knocks you down.

Ogre owned me with 3 of those a few mardi gras ago

[Scheiny the Space Oracle]

Sidecar:
1.5 oz brandy
1 oz lemon juice, freshly squeezed out of a lemon, of course
.5 to 1 oz of orange liqueur, depending on taste and brand (Gran Gala is good and not as expensive as Grand Marnier; the 40 proof Dekuypers crap is, well, crap)

Chili's will whip you one up if you can tell them what's in it, as will Olive Garden, I've found.

wait.  wait wait wait.  Chilli's AND Olive Garden have brandy???  really?
i've very recently discovered i like brandy but i've had a tough time finding bars that have any.  i want to taste test before committing to buying a bottle.
i seem to prefer brandies that taste more like wine or port.  i don't really like cognacs.
the one that made me fall in love was an Imperial brandy from Spain that, i was told, probably isn't available in the U.S. anymore.

[Arrakis]

wait.  wait wait wait.  Chilli's AND Olive Garden have brandy???  really?
i've very recently discovered i like brandy but i've had a tough time finding bars that have any.  i want to taste test before committing to buying a bottle.

That's totally understandable (wanting to try before you buy), but I don't think I've ever been in a bar that DIDN'T have brandy.  It's one of the six base spirits (whiskey, brandy, rum, gin, tequila, vodka) and no place calling itself a bar should be without it.  Ask for brandy, congac, armangac, or even pisco (a type of white brandy from Chile and Peru).  All of those qualify. 

i seem to prefer brandies that taste more like wine or port.  i don't really like cognacs.
the one that made me fall in love was an Imperial brandy from Spain that, i was told, probably isn't available in the U.S. anymore.

I'm having trouble parsing this part of your post.  The first sentence made my brain go, "Brandies that taste like wine?  Does she mean fruit brandies, aka eau-de-vie?", then it registered "or port" and I thought: "Oh, then she'll like aged congacs, due to the mellowed taste and the reduced alcohol ester, like in port."  Then, I read the next sentence, and became thoroughly confused.

As far as the Spanish stuff, do you mean Torres?  (link: http://www.productsfromspain.net/brandy-solera-gran-reserva/torres-10-imperial-brandy  They make other grades of brandy, of course, that one's just an example.)  Because it's available over here.  Most things are.

Though, if you're looking for a sipping spirit, I would honestly give higher-end congacs and armangacs another try.  Something like Remy Martin VSOP or Hennessy VSOP.  Also, if you haven't tried the finer, more thoroughly aged end of the rum spectrum, maybe hit up some El Dorado 12 or 5 Year or Ron Zacapa 23 for a smooth sip.

[Scheiny the Space Oracle]

the imperial brandy i'v ehad is a very old bottle at a private residence, and i never remember to write down the name.
it reminds me very much of port, more than anything i've had other than port.  [but i like it better than port]

i was at a fancy bar and sampled several cognacs, including Hennessy VSOP, actually.  the only one i liked was a pisco.  but i didn't like it as much as the imperial i've had.
i am looking for it as a sipping spirit.  the mixed drinks i've had made with others have been fine.

[Malice The almost Banned]

Malpan, next i see you we shall Do Stunt Man Slammers, they aren't pleasant , thats all you need know for now.

[M'hael BloodSong]

not sure if we are only posted self created drinks, so i will add two. First is my favorite bar drink, second is my favorite black out drink

Mind Eraser:
2oz kahlua
2oz vodka
2oz seltzer water

Layer, and consume with a straw. warning: multiple mind erasers WILL cause a mild blackout

Brood Brew:
2shots everclear
1shot jack daniels
1 shot captain morgan
1/2 5 HR energy
2shots Pepsi
Tang Powder (to taste)

CAUTION: if reading the recipe doesn't scare you away... it'll take the paint off a car, clean a penny, or inebriate you beyond belief

[Scheiny the Space Oracle]

i implore anyone sharing Everclear to WARN anyone you serve it to.  some of us don't have the tolerance or body mass to handle it and even a little bit will ruin our whole night.

[Blackhawk The Apollyon]

I have never witnessed stunt man slammers being done. I would do them but I might break a hip. But I do hope to see someone doing them at some point this Rag.

[Thorpe1]

Stunt Man on video (or what we called stuntman)

Salt packet in one nostril, Pepper in the other Nostril, 1 lemon, 1 lime in each eye and then a shot of whatever very strong booze you have..this happened to be American Honey (whiskey) and I think pancake syrup, this wasny syrup with some booze...this was booze that also happen to have a touch of syrup.

Sol Invictus Initiation...this is only about 2 minutes of a 12 hour procedure.

http://www.facebook.com/video/video.php?v=10150599884330354

[Thorpe1]

I should clarify parts of this video.

he was duct tapped around the waist dick to ass to that guy in front of him, the underwear on the other dudes head had been worn for a day and half prior..the same guy who hadnt left the ditch line (constant fighting area)

[Malice The almost Banned]

thats similar to our stuntman, BH ill do a few with you at Rag, i need to break my record of 15 consecutively

[Malpan]

Sorry Malice, but I'm gonna have to pass on anything involving snorting condiments, or squirting anything stronger than saline solution in my eyes. I will happily admit that I am not even close to that hardcore, nor do I want to ruin my eyesight or nasal cavities.

[Scheiny the Space Oracle]

when i was at summer camp in middle school we decided if sniffing pepper makes you sneeze to find out what snorting salt does.  it makes you wish you hadn't snorted salt.

we also crushed up those fizzy candies and snorted them.  it fizzed in my sinuses up to between my eyes.  it was awful.

[Malpan]

Yeah, I have enough sinus issues without snorting anything.

[Blackhawk The Apollyon]

thats similar to our stuntman, BH ill do a few with you at Rag, i need to break my record of 15 consecutively

Happy to count but I aint doing them.

[Whisper Moonson]

Pisco! I love pisco! I didn't know it was a brandy, though. It wasn't my bottle, and I wasn't serving. I always thought it had a light agave taste to it. At least now I know which aisle to look in.

To add to the mix book: pisco sour or pisco flip. Make it like any other sour or flip, but use pisco. Yummy!

On the suicidal end of things, a glorious jackass I knew once told me of a very short party featuring something he called Hand Grenades. In a rocks glass, mix 50/50 Everclear and glucose syrup. Limit 1 per customer. Die, or wish you had when you regain consciousness.

Swamp Gas (an old recipe from Pennsic):

In a 1-gallon plastic milk or water jug, pour in 1 bottle of some sort of clear spirit - typically vodka, but rum, gin, tequila, and even Everclear have been used. Add a chunk of dry ice, a green Cyalume stick (activated), and top off with Mountain Dew. Share it with friends as you stagger in a group from camp to camp.

[Spiderling]

I know nothing about brandy, but I've got a bottle of Christian Brothers VS in the cabinet that I've had serrano chiles steeping in for a couple years.  It's lovely that way.

Apple Pies:
Buy a gallon jug of your favorite nonalcoholic apple cider.  Drink up 350ml of it, then replace that with the same quantity of Everclear.  Dump in an entire box of cinnamon sticks and give it a good shake every so often.  It's ready to drink a couple days later when the sticks have all completely dissolved.  Good party drink, especially warmed up on cold nights.

[Olos]

I should clarify parts of this video.

he was duct tapped around the waist dick to ass to that guy in front of him, the underwear on the other dudes head had been worn for a day and half prior..the same guy who hadnt left the ditch line (constant fighting area)

That ended up being a hell of a night.



On another note, I heard about a drink that makes its way around Pennsic while talking to Shatty and Finn.  It's called Strawberry Surprise.  The surprise is, it doesn't taste like strawberries.

[Scheiny the Space Oracle]

To add to the mix book: pisco sour or pisco flip. Make it like any other sour or flip, but use pisco. Yummy!

how are flips made?

in that vein, try a Frangelico Sour.

[Whisper Moonson]

I had to go look it up to verify, then found that there are many ways of making a flip, some of which are different from what I'd learned (basically, a sour with whipped egg white). Then I discovered that a pisco sour includes whipped egg white, so the two are the same.

2 jiggers (3 oz.) pisco
1 oz simple syrup
1 jigger lemon and/or lime juice
1 egg white
dash of bitters
ice

Blend everything but the bitters until frothy. Pour into a glass and add the dash of bitters.

[Arrakis]

Flips are not sours; flips involve beer and hot pokers.

Oldschool sours ALL had egg white.  It really smooths things out.

By "blend" I assume you mean "dry shake (shake WITHOUT ice) then wet shake (shake WITH ice)".  By "pour" I assume you mean "strain".

[Whisper Moonson]

I can tell I'll have to be careful at your bar. 

Note to self - don't order the flip. Do order the sour.

Right. Got it.

[Siguric]

Some of you make drinking too complicated.

Here's a good one:
1/2 part preferred spirit
1/2 part same spirit

Pour into shot glass (no need for a strainer to be involved, leave that for the pasta and gold miners). Drink it in one gulp. It's called "Shots".

[PhotoJoe]

Some of you make drinking too complicated.

Here's a good one:
1/2 part preferred spirit
1/2 part same spirit

Pour into shot glass (no need for a strainer to be involved, leave that for the pasta and gold miners). Drink it in one gulp. It's called "Shots".

^^^ This

[Mikhail]

Some of you make drinking too complicated.

Here's a good one:
1/2 gallon preferred spirit
1/2 gallon same spirit

Pour into shot glass (no need for a strainer to be involved, leave that for the pasta and gold miners). Drink it in one gulp. It's called "Shots".

FTFY.  Amidoinitrite?

[Arrakis]

Har har mixology whats that i just wanna get drunk lol




Get out of this thread.

[Scheiny the Space Oracle]

a friend recently introduced me to Licor 43, which apparently dates back to Romans. it smells like paint thinner but tastes lovely. i just looked it up, it's heavy on vanilla, no wonder i like it. another friend recommended mixing it with cream, i can't wait to try that!

http://en.wikipedia.org/wiki/Licor_43

i seem to prefer brandies that taste more like wine or port.  i don't really like cognacs.
the one that made me fall in love was an Imperial brandy from Spain that, i was told, probably isn't available in the U.S. anymore.

I'm having trouble parsing this part of your post.  The first sentence made my brain go, "Brandies that taste like wine?  Does she mean fruit brandies, aka eau-de-vie?", then it registered "or port" and I thought: "Oh, then she'll like aged congacs, due to the mellowed taste and the reduced alcohol ester, like in port."  Then, I read the next sentence, and became thoroughly confused.

As far as the Spanish stuff, do you mean Torres?  (link: http://www.productsfromspain.net/brandy-solera-gran-reserva/torres-10-imperial-brandy  They make other grades of brandy, of course, that one's just an example.)  Because it's available over here.  Most things are.

i finally got the name of the brandy i like.  it's Spanish, and from a region known for making sherry.  it's aged its first couple years in sherry casks.  i've never had sherry and interpreted the sherry notes in it as port.  it's all clear now.

Brandy de Jerez Cardenal Mendoza Solera Gran Reserva Sanchez Romate
i think it's casually referred to as Cardenal Mendoza Solera Gran Reserva.
as for being available here, in PA i have to special order it, but it's at least in the LCB's system.  i have friends in other states who think they've seen it on the shelf.



Lady Krystal, you're thinking you might make Rag this year, right?

[Scheiny the Space Oracle]

also, this just looks good.  i've never heard of vanilla whiskey before.

Johnny Jump-up: Vanilla Whiskey + Hard Cider

[Malpan]

Oh never, oh never, oh never again.
If I live to a hundred, or a hundred and ten.
I fell to the ground and I couldn't get up.
After drinking a pint of that Johnny Jump-up.

[Lady Krystal]

I am, indeed, making it to Rag this year I've got a heavy supply of cordials in the making xD

This year I'm actually trying several flavors without simple syrup and instead using POM juice for the Pomegranate flavor, and Apple Cider to cut the Spiced Apple cordial. I'm hoping it gives it more flavor without becoming overpoweringly sweet. Though since there'll be quite a bit of water content in the juices I have to go with smaller quantities than I would with the straight simple syrup (I'm guessing)

[Ilyas ibn Yahya]

I am, indeed, making it to Rag this year I've got a heavy supply of cordials in the making xD

This year I'm actually trying several flavors without simple syrup and instead using POM juice for the Pomegranate flavor, and Apple Cider to cut the Spiced Apple cordial. I'm hoping it gives it more flavor without becoming overpoweringly sweet. Though since there'll be quite a bit of water content in the juices I have to go with smaller quantities than I would with the straight simple syrup (I'm guessing)

Have you considered reducing the juices so they are closer to syrups themselves?

[Lady Krystal]

I hadn't considered that... for the cider it won't be a big deal (I have two or three bottles of cider hanging out) but the pom juice is kinda pricey. I might check into coffee syrups for that one if there's a good enough deal in the price.

I'm working on a top secret flavor for Gates xD So we'll see how that one turns out

[athelas]

open Captain, pour in mug, consume.

[Scheiny the Space Oracle]

I hadn't considered that... for the cider it won't be a big deal (I have two or three bottles of cider hanging out) but the pom juice is kinda pricey. I might check into coffee syrups for that one if there's a good enough deal in the price.

I'm working on a top secret flavor for Gates xD So we'll see how that one turns out

any reason for using Pom juice?  a friend and i went to a normal grocery store getting ingredients for Pomegranate Cider and he grabbed that stuff.
a couple weeks ago i went to Whole Foods and they had a half gallon for about the same price as the little Pom bottles.  same with Trader Joe's.

here is the Pomegranate Cider recipe, by the way.  i've made it several times and my company never actually did it right.  and we never rimmed the glasses.  but the variations were really tasty.

Cozy Pomegranate Cider
Combine mulled wine with a spiced cider and you’ll get this soothing combo sure to keep you warm all winter long.

2 cups fresh apple cider
1 cup red wine
1/2 cup pomegranate juice
2 cinnamon sticks
10-15 whole cloves
Tools: small saucepan
Glass: cinnamon sugar-rimmed Irish coffee or mug (see below)
Garnish: 4-5 pomegranate seeds (optional)

Combine all ingredients in a small saucepan and bring just to a simmer over low heat. Strain into the cinnamon sugar-rimmed mug. Garnish.

To rim the glass: On a small plate combine 4 barspoons of super fine sugar with 1/4 barspoon ground cinnamon. Run a fresh lime wedge around the rim of the glass to moisten. Roll the damp rim in the sugar mixture, set aside.

[Lady Krystal]

None of my local places have anything bigger than the Pom bottles. I don't usually hit up Trader Joes or Whole Foods (they're both 20+ minutes out from where I'm at) but if they've got a cheaper alternative I'm all for it. The quantity I'm trying to dish out for Rag is going to require as much creativity as I can get >.<

There was an interesting cherry cider half gallon I found at the grocery store, which I might use in the future. I don't plan on using it for the cherry-vanilla cordial though, the cider element might throw the flavor off.

[Aondor]

hold on ill make some pictures to show you how to do this

[Aondor]

Tonight's Poison

Cherry ScrewDriver
First off put your Bottles on ice or in a freezer! It tastes better cold
4oz Orange Juice
2oz Cherry Vodka (any Brand works)
30z Triple Sec

Shake with ice serve chilled with a slice of orange

Enjoy!
Ill post the next drink i do tomorrow

[Whisper Moonson]

Recently discovered Herradura and El Jimador tequilas. The Herradura was interesting - it had some faintly brandy-like afternotes. El Jimador was just a good, clear, tasty tequila. I liked them both!

[Scheiny the Space Oracle]

there is a tequila bar here, Casey's.  they have 100+ tequilas.  a friend had her birthday there once.  i wish i'd written down any of what we drank.  the ones that were $10 per shot were worth it.

[Scheiny the Space Oracle]

As far as the Spanish stuff, do you mean Torres?  (link: http://www.productsfromspain.net/brandy-solera-gran-reserva/torres-10-imperial-brandy  They make other grades of brandy, of course, that one's just an example.)  Because it's available over here.  Most things are.

i also like Torres 5 Imperial Brandy.  it isn't as smooth as the Cardenal Mendoza, and it isn't as sweet.  but it's nice.

http://www.productsfromspain.net/brandy-solera-gran-reserva/torres-5-imperial-brandy?session=832539

[Arrakis]

Recently discovered Herradura and El Jimador tequilas. The Herradura was interesting - it had some faintly brandy-like afternotes. El Jimador was just a good, clear, tasty tequila. I liked them both!

My current go-to is El Espolon, but I dearly love Partida.  Jimador is also nice.

My latest projects are infusions: dried cherry, ~115°, and pertsovka (pepper vodka) ~80°.

[Alric]

I just tracked down a bottle of Genever, and I'm impressed. It's the early ancestor of gin, made with a malted base (whiskey, basically) that's blended with a light botanical infusion and aged for a year. It tastes like a blended scotch (very much like Famous Grouse, actually), with the botanicals coming in quietly at the end - very pleasant. Not at all the pinesol taste that some associate with gins (I personally like gin - but folks who don't but do like whiskey might still enjoy genever).

Why do I mention this? Because genever - unlike almost every other spirit available today - was being produced in the late 1500s (in the Netherlands), within Dagorhir's time range. Period liquor!

It makes a really nice fancy cocktail (genever + sugar, bitters, an ice cube, and a dash of orange liqueur). And I mixed an Amsterdam cocktail last night, and was very impressed with the results.


(The brand I found last night)


(The brand people talk about the most - haven't tried this one yet)

[Barnabis The Great]

Looks like I have a few new things to try (of course when I'm 21  )