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Kent H

Best-Most Favorite- Drink Recipe.....

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This is a Cat 1 - Open Ocean - All Hands on Deck - Drink Recipe

 

Thread.

 

I will post other cats such a non-alcoholic, Coffee, Soy organic, For

 

the Ladies, etc in days to come. But for now.... What is your best.

 

 

A Bill Murray Martini

 

" I take my most favorite, exquisite and expensive bottle of gin. Poor over ice and shake. strain the contents into a martini glass, bend over and put my lips exactly one inch above the glass....and whisper vermouth"

Bill Murray

 

bill_murray_original%281%29.jpg

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The motion to give Cocktail hour an entire month was carried at the club. So we are in need of expert advice.

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This is a Cat 1 - Open Ocean - All Hands on Deck - Drink Recipe

 

Thread.

 

I will post other cats such a non-alcoholic, Coffee, Soy organic, For

 

the Ladies, etc in days to come. But for now.... What is your best.

 

 

A Bill Murray Martini

 

" I take my most favorite, exquisite and expensive bottle of gin. Poor over ice and shake. strain the contents into a martini glass, bend over and put my lips exactly one inch above the glass....and whisper vermouth"

Bill Murray

 

bill_murray_original%281%29.jpg

 

 

 

interestingworld-demotivational-pos.jpg

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This is a Cat 1 - Open Ocean - All Hands on Deck - Drink Recipe

 

Thread.

 

I will post other cats such a non-alcoholic, Coffee, Soy organic, For

 

the Ladies, etc in days to come. But for now.... What is your best.

 

 

A Bill Murray Martini

 

" I take my most favorite, exquisite and expensive bottle of gin. Poor over ice and shake. strain the contents into a martini glass, bend over and put my lips exactly one inch above the glass....and whisper vermouth"

Bill Murray

 

bill_murray_original%281%29.jpg

 

 

 

interestingworld-demotivational-pos.jpg

 

q05Q0.jpg

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Gray Goose Martini, a spritz of vermouth, on the rocks, shaken, 3 olives and a little dirty. It's like heaven in a cup!

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Gray Goose Martini, a spritz of vermouth, on the rocks, shaken, 3 olives and a little dirty. It's like heaven in a cup!

 

 

My fave! I just don't get to drink them often enough. A bottle of GG in Canada is 60.00. Three times the price of middle shelf Vodkas. I do treat myself every once in awhile.

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My wife and I invented this one a couple christmases ago:

 

The Irish Pirate

 

in a large shot glass, pour equal measures Bailey's Irish Cream and Captain Morgan. Good to shoot, but tasty enough to sip. The rum cuts the creamyness, and the Baileys takes the burn off the rum.

 

Also a fan of the Diablo Rojo, which is just cheap jose tequila and cranberry juice.

 

But for me, the best is a top shelf tequila on the rocks, and time to savor it. Same thing with the occasional Glenlivet, my old man's drink.

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Does the glass of crisp, dry white wine that I am drinking right now count?

are you wearing clothes?

 

 

Oh, my!

 

I am but of the silky, lacey variety.

 

Prove it.

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Sazerac, per Dale Degroff:

 

Few drops Pernod or Herbsaint in a glass, swirl around, pour out.

1 shot brandy

1 shot rye whiskey

1 oz (less than a shot) simple syrup

2 dashes Angostura bitters

2 dashes Peychaud's bitters

Stir with ice; strain and serve in a Martini glass with a twist.

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I call this one the Black Panther, very delicious ...

 

1 shot Green Label Jack in a highball, room temperature

5 drops of ice water

prepared dash of chili liquor* room temperature

 

Float last two ingredients, do not stir.

 

*Chili liquor - blend 10 habaneros with a splash of Ponzu sauce, strain mixture with paper towel over a glass, collect liquid, discard the rest.

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Gray Goose Martini, a spritz of vermouth, on the rocks, shaken, 3 olives and a little dirty. It's like heaven in a cup!

 

 

My fave! I just don't get to drink them often enough. A bottle of GG in Canada is 60.00. Three times the price of middle shelf Vodkas. I do treat myself every once in awhile.

 

Why do the women always seem to like it dirty?

 

Bombay Sapphire, a very, very tiny drop of vermouth, shaken on ice in a steel shaker and poured into a chilled glass.

 

With four big fat blue cheese stuffed olives.

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Gray Goose Martini, a spritz of vermouth, on the rocks, shaken, 3 olives and a little dirty. It's like heaven in a cup!

 

 

My fave! I just don't get to drink them often enough. A bottle of GG in Canada is 60.00. Three times the price of middle shelf Vodkas. I do treat myself every once in awhile.

 

Why do the women always seem to like it dirty?

 

Bombay Sapphire, a very, very tiny drop of vermouth, shaken on ice in a steel shaker and poured into a chilled glass.

 

With four big fat blue cheese stuffed olives.

BJ, I LOVE blue cheese stuffed olives in my martini!

 

I'm sure at some point today Touch of Gray will be around screaming that only drinks made with Gin can be called martinis! We've had that conversation more than once.

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Does the glass of crisp, dry white wine that I am drinking right now count?

are you wearing clothes?

 

 

Oh, my!

 

I am but of the silky, lacey variety.

 

Keep going smooth talker

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Bombay Sapphire, a very, very tiny drop of vermouth, shaken on ice in a steel shaker and poured into a chilled glass.

 

With four big fat blue cheese stuffed olives.

Hold the cheese and I'm with you.

 

My favorite recherché drink is the "White Ukrainian": Vodka (mid shelf will do, thank you very much), black cherry wishniak, and a splash of cream.

418JnntpRhL._SL500_AA300_.jpg

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I rarely drink hard stuff, but when I do it's either ************ and OJ or Kahlua and half & half.

 

And yeah, I drink these while wearing fishnets and heels....so don't even f'ng bother asking me.........

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Rob's Coffee

 

splash frangelica

splash or two of Baily's

large splash of 190 proof rum

fill with hot coffee

whip cream on top

add roasted coffee bean on top of whip cream

 

 

a couple of these on a cool evening will have you very toasty..

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When I am at a nice restaurant I always get a Crown Royal Old Fashioned. If you are making it at home;

dash of bitters

1 cherry

1 orange slice

tablespoon simple syrup.

Muddle all this together, then fill glass with crushed ice and top off with a couple/few shots of Crown Royal.

 

 

They really knew how to drink/make cocktails in the 50's

 

 

 

 

When I want something special at home I usually buy a bag of pink grapefruit and make fresh greyhounds. Very few drinks in the world taste better than fresh squeezed pink grapefruit and vodka.

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I refuse to pick one "best-most favorite". Too many that I like. Dark n' Stormy's at the club after sailing, Blue Saphire and Tonics at summer parties, kir royale... I'll even admit to "yeah, one of those, too..." when my better half orders a Cosmo.

 

But it's summer, and we're growing mint, primarily for Mojitos. I tear the mint leaves up into a mortar and pestle and grind together with cane sugar into a greenish paste. Add to a shaker of white rum and ice, shake until frosty, divide up and top off with club soda. Add a sprig of mint for decoration.

 

We also planted lemon verbena this year. I'm going to experiment with that. Supposedly, some of the top bars in New York are putting the stuff into fancy cocktails.

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I'm more of a traditionalist, so a proper martini is gin, with ice seasoned by the vermouth (strain off before adding the gin, thereby creating a true dry martini)- and shaken, which cracks the ice thereby exposing greater surface area to more rapidly cool the finished product.

 

Junipero (Anchor Distillery), Plymouth, Tanquerey 10 work quite well.

 

The only exception to vermouth (the zero vermouth martini): Tanquerey 10 Jalapeno martini. Seed and sliver a jalapeno, put a sliver for each glass into the shaker, pour in the gin, shake vigorously, pour into martini glasses garnished with jalapeno sliver. Fire and ice, hot yet cold, it's wonderful.

 

Daiquiri, the drink of kings, or at least Papa Hemingway and JFK. 10 Cane Rum, a splash of simple syrup to taste, the juice of one lime. Garnish with a wheel of lime, shake, serve up in a martini glass.

 

Gin and Tonic: of course. Try Plymouth Gin and Tonic with a drop- one drop- of Angoustora bitters.

 

One would be remiss when discussing gin to not mention the wonderful apertif qualities of the "Tom Collins", in which (as with my Margaritas) I use the "Stirrings" brand of Margarita mix for the sweet and sour due to it's lack of high fructose corn syrup. Gin, sweet and sour, a float of club soda, and garnish with a "Flag" (wedge of orange with a maraschino cherry).

 

Scotch. Discussed, so use the search feature.

 

With oysters, nothing is more interesting than a good Sazerac cocktail. The basics: Old Overholt Rye, Peychauds Bitters, Herbsaint, simple syrup or sugar cubes. Those are all New Orleans based products, making it a proper Sazerac.

For a "Sazerac on speed", substitute Old Potrero Rye by Anchor Distillery.

Presentation:

1. Traditional- use a double old fashioned glass (DOF), put a couple of big ice cubes (and sugar cubes, if you do not use simple syrup like I do). "Rinse" the glass, ice and sugar cubes (optional if using simple syrup) with the Herbsaint, strain off excess liquor. In a shaker, mix Rye, peychauds, and in my case simple syrup to taste. Shake, pour into DOF glass, garnish with lemon twist and serve.

 

2. Modern- same as above, though simple syrup is a must and no ice in the glass, as you are using a martini cocktail glass in lieu of the DOF. Rinse the cocktail glass with Herbsaint, pour into shaker with ice, rinse the ice, strain off excess Herbsaint. Pour in Rye, Peychauds (a small splash), and simple syrup. Shake well, pour into cocktail glass and serve up with a lemon twist as garnish.

 

Margarita, recipe to taste, though as I age they seem to work better in theory than the heartburn the practical application has been creating. Fine tequila, a splash of sweet and sour, a float of something orange, served rocks with a big splash of lime is my preference. Please don't use tequila that isn't 100% blue agave, you will thank me for that tid-bit...

 

And of course, one of the best summer sippers, and why I have so much mint planted: the Mojito. Muddle fresh mint with a couple of lime wedges, pour in rum- white rum- with a splash of simple syrup. Shake, pour into Highball glasses filled with crushed ice, stir each glass to mix ice and ingredients, top with a large float (to taste) of club soda, and garnish with a wedge of lime.

 

Beer, wine, and sangria also work in the warm months.

 

Above all else, remember the golden rule: drink what you enjoy, not what someone tells you to enjoy.

 

Cheers,

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Sazerac, per Dale Degroff:

 

Few drops Pernod or Herbsaint in a glass, swirl around, pour out.

1 shot brandy

1 shot rye whiskey

1 oz (less than a shot) simple syrup

2 dashes Angostura bitters

2 dashes Peychaud's bitters

Stir with ice; strain and serve in a Martini glass with a twist.

 

Winner. But lighten up on the simple. And use Absinthe, not Pernod.

 

 

And people, quit shaking your Martinis. It only makes them look cloudy. Gently stir and pour through a fine strainer to keep them crystal clear.

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Sazerac, per Dale Degroff:

 

Few drops Pernod or Herbsaint in a glass, swirl around, pour out.

1 shot brandy

1 shot rye whiskey

1 oz (less than a shot) simple syrup

2 dashes Angostura bitters

2 dashes Peychaud's bitters

Stir with ice; strain and serve in a Martini glass with a twist.

 

Winner. But lighten up on the simple. And use Absinthe, not Pernod.

 

 

And people, quit shaking your Martinis. It only makes them look cloudy. Gently stir and pour through a fine strainer to keep them crystal clear.

 

Thank you, though neither Absinthe or Pernod are in the drink- Herbsaint is, for it is also like the Old Overholt and Peychaud's bitters, distilled in NOLA.

 

And +1 on the Dark and Stormy- always good to have a bit of dark rum and ginger after a warm day sailing.

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And +1 on the Dark and Stormy- always good to have a bit of dark rum and ginger after a warm day sailing.

Amen. Rum and tonic is good, too, if you can find good tonic and it's only slightly easier than finding Barrett's.

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Painkiller at the Soggy Dollar Bar, Jost Van Dyke, BVI

 

"The correct concoction of premium dark Rum, Cream of Coconut, Pineapple and Orange Juice (proportions are secret), topped with fresh grated Grenadian Nutmeg makes the swim (no dock) to the Soggy Dollar Bar worth the effort."

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Painkiller at the Soggy Dollar Bar, Jost Van Dyke, BVI

 

"The correct concoction of premium dark Rum, Cream of Coconut, Pineapple and Orange Juice (proportions are secret), topped with fresh grated Grenadian Nutmeg makes the swim (no dock) to the Soggy Dollar Bar worth the effort."

 

I've only had a Painkiller at Pusser's Bar in Port Lucaya, Freeport, Grand Bahama. You could order a #2, #3 or #4 . . . depending on how much rum you wanted in it. Obviously went with #4's which involved the final shot of rum floating on top. They were delicious!!

 

Edit: P.S. - I think that Pusser's in Freeport closed but haven't been back in years.

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And +1 on the Dark and Stormy- always good to have a bit of dark rum and ginger after a warm day sailing.

Amen. Rum and tonic is good, too, if you can find good tonic and it's only slightly easier than finding Barrett's.

 

Tonic, like all things, is subjective to one's personal taste, though my extensive research has found that "Fever Tree" or Whole (paycex) Foods "365 Brand" tonic are the tastiest.

The proper blend of sweet and tart, IMHO.

 

TGIF, all!

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By no means my favourite drink recipe, but one that brings back one of my favourite drinking memories. Friend mixed up a thermos of "Southern Pride" to warm us up in a duck blind. Great hunt, lots of birds flying, but real cold out, could have cleaned up on the birds if we hadn't started "warming up"early!

 

Southern Pride: 3 parts Southern Comfort

2 parts peach schnapps

 

I think they are supposed to be shots, but a thermos full will damn sure "warm you up"

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Gray Goose Martini, a spritz of vermouth, on the rocks, shaken, 3 olives and a little dirty. It's like heaven in a cup!

 

 

My fave! I just don't get to drink them often enough. A bottle of GG in Canada is 60.00. Three times the price of middle shelf Vodkas. I do treat myself every once in awhile.

 

Why do the women always seem to like it dirty?

 

Bombay Sapphire, a very, very tiny drop of vermouth, shaken on ice in a steel shaker and poured into a chilled glass.

 

With four big fat blue cheese stuffed olives.

BJ, I LOVE blue cheese stuffed olives in my martini!

 

I'm sure at some point today Touch of Gray will be around screaming that only drinks made with Gin can be called martinis! We've had that conversation more than once.

 

All I can say is +1

 

TOG

 

A Special

 

Mt Gay lemonade a splash of 7 Up and a lime

Yep, that's gay for sure. Where's BG when you need him?

 

TOG

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Southern Comfort

There's a phenomenon in the old behaviorist literature called, "one-trial learning" and it works best in an experimental animal (or high-school student), when you pair a conditioning stimulus with a stiff dose of poison...

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Fireplace Girl, I ran into some Russian businessmen a couple of years ago in a bar. I said, well at least you can get Stoli in Ontario. They started laughing. Why, I asked. Alberta Distillers is cleaner and smoother than any Russian vodka, they echoed. Why would the French have better grain or process than any other distiller? It is or was a classic business school case, where three different brands came out of the same vat. The price range was about double from the bottom (cheap) to the top one. Why? The top one advertised in Playboy and the bottom one was for sots.

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Fireplace Girl, I ran into some Russian businessmen a couple of years ago in a bar. I said, well at least you can get Stoli in Ontario. They started laughing. Why, I asked. Alberta Distillers is cleaner and smoother than any Russian vodka, they echoed. Why would the French have better grain or process than any other distiller? It is or was a classic business school case, where three different brands came out of the same vat. The price range was about double from the bottom (cheap) to the top one. Why? The top one advertised in Playboy and the bottom one was for sots.

Previously discussed here at least once, but worth bringing up again and I hope someone will tell the Grey Goose story again, too. Last time round, I also learned that the Brita filter thing is an urban myth.

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Sazerac, per Dale Degroff:

 

Few drops Pernod or Herbsaint in a glass, swirl around, pour out.

1 shot brandy

1 shot rye whiskey

1 oz (less than a shot) simple syrup

2 dashes Angostura bitters

2 dashes Peychaud's bitters

Stir with ice; strain and serve in a Martini glass with a twist.

 

Winner. But lighten up on the simple. And use Absinthe, not Pernod.

 

 

And people, quit shaking your Martinis. It only makes them look cloudy. Gently stir and pour through a fine strainer to keep them crystal clear.

To each his own. The "cloudy" being tiny (if shaken correctly) ice crystals that make that first slurp quite satisfying to roll on the pallet. They then quickly dissolve and leave the MARTINI clear. Unfortunately Peeker insists on garbage in her NOT MARTINI vodka concoction, poor thing. Stick with the lemon twist rubbed quickly around the rim, ummm.

 

TOG

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I'll only say this once, because it's impairative that I get the word out:

 

When you make a Dark & Stormy (D&S), LAYER THE RUM AND GINGER BEER, DO NOT MIX IT.

 

Just like what Ku said about the martini, you're not fuckin' James Bond, so do it correctly.

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To each his own. The "cloudy" being tiny (if shaken correctly) ice crystals that make that first slurp quite satisfying to roll on the pallet. They then quickly dissolve and leave the MARTINI clear. Unfortunately Peeker insists on garbage in her NOT MARTINI vodka concoction, poor thing. Stick with the lemon twist rubbed quickly around the rim, ummm.

 

TOG

I like that, too, but I'm sure it brands us as philistines and boors.

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Thank you, though neither Absinthe or Pernod are in the drink- Herbsaint is, for it is also like the Old Overholt and Peychaud's bitters, distilled in NOLA.

 

 

 

Herbsaint and Old Portrero are somewhat hard to find around here; we need to make do.

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Fireplace Girl, I ran into some Russian businessmen a couple of years ago in a bar. I said, well at least you can get Stoli in Ontario. They started laughing. Why, I asked. Alberta Distillers is cleaner and smoother than any Russian vodka, they echoed. Why would the French have better grain or process than any other distiller? It is or was a classic business school case, where three different brands came out of the same vat. The price range was about double from the bottom (cheap) to the top one. Why? The top one advertised in Playboy and the bottom one was for sots.

Previously discussed here at least once, but worth bringing up again and I hope someone will tell the Grey Goose story again, too. Last time round, I also learned that the Brita filter thing is an urban myth.

A few years ago the nytimes food section did a blind vodka taste test with some local chefs and bartenders. The winner was

 

 

 

 

 

 

 

 

 

 

 

Smirnoff

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Fireplace Girl, I ran into some Russian businessmen a couple of years ago in a bar. I said, well at least you can get Stoli in Ontario. They started laughing. Why, I asked. Alberta Distillers is cleaner and smoother than any Russian vodka, they echoed. Why would the French have better grain or process than any other distiller? It is or was a classic business school case, where three different brands came out of the same vat. The price range was about double from the bottom (cheap) to the top one. Why? The top one advertised in Playboy and the bottom one was for sots.

Previously discussed here at least once, but worth bringing up again and I hope someone will tell the Grey Goose story again, too. Last time round, I also learned that the Brita filter thing is an urban myth.

 

Great story - Grey Goose

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Does the glass of crisp, dry white wine that I am drinking right now count?

are you wearing clothes?

 

 

Oh, my!

 

I am but of the silky, lacey variety.

 

Pictures -- or it never happened.

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The Flaming Gorilla

 

1oz Kahlua

1oz Bacardi 151

1oz Peppermint schnapps

 

Lite with a match, then down the hatch

 

 

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Sazerac, per Dale Degroff:

 

Few drops Pernod or Herbsaint in a glass, swirl around, pour out.

1 shot brandy

1 shot rye whiskey

1 oz (less than a shot) simple syrup

2 dashes Angostura bitters

2 dashes Peychaud's bitters

Stir with ice; strain and serve in a Martini glass with a twist.

 

Winner. But lighten up on the simple. And use Absinthe, not Pernod.

 

 

And people, quit shaking your Martinis. It only makes them look cloudy. Gently stir and pour through a fine strainer to keep them crystal clear.

To each his own. The "cloudy" being tiny (if shaken correctly) ice crystals that make that first slurp quite satisfying to roll on the pallet. They then quickly dissolve and leave the MARTINI clear. Unfortunately Peeker insists on garbage in her NOT MARTINI vodka concoction, poor thing. Stick with the lemon twist rubbed quickly around the rim, ummm.

 

TOG

 

Blah blah blah blah blah. I tried your gin martini with a twist, remember?? Nasty and vile as far as I'm concered. I will drink my vodka the way that I enjoy the best, I don't seem to remember anyone complaining with the end result after I had a few of them!

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My buddies drink, a "Captain Willie"

 

Jerry and Coke with a floater of Malibu and a squeeze of lime

 

Him and another buddy came up with a "Keel Hull". On the books at the local marina bar

 

All the clear liquors from a long island with bloody Mary mix (maybe with Clamotoe)

 

Personally if I amdrinking liguor and not just shots it is a bourbon press with lemon (Bourbon and 7up and soda mixed with a lemon slice or wedge) or Jack and Coke

 

El Diablos are good sometimes. Been a while but this might not be right, but Cazzadores clear, ginger ale, a splash of Creme de Casis (just a small one), lime, and maybe a small dash of bitters

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Painkiller at the Soggy Dollar Bar, Jost Van Dyke, BVI

 

"The correct concoction of premium dark Rum, Cream of Coconut, Pineapple and Orange Juice (proportions are secret), topped with fresh grated Grenadian Nutmeg makes the swim (no dock) to the Soggy Dollar Bar worth the effort."

 

I've only had a Painkiller at Pusser's Bar in Port Lucaya, Freeport, Grand Bahama. You could order a #2, #3 or #4 . . . depending on how much rum you wanted in it. Obviously went with #4's which involved the final shot of rum floating on top. They were delicious!!

 

Edit: P.S. - I think that Pusser's in Freeport closed but haven't been back in years.

 

+2 for the Painkiller, so refreshing and smooth.

 

D&S after sailing. Is there any other kind than made with Goslings? Oh and you need to use Barrets ginger beer, nothing else will do.

 

Bombay Sapphire martini, shaken in a metal shaker with ice, vermouth sloshed around the glass and then pour the rest out. Twist of lemon.

 

Johnnie Blue neat.

 

Any homebrew from my basement, although its too hot to brew right now.

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maybe it's been around a while, but it has just become a stock item at our store, Goslings is putting out their own brand of ginger beer for D&S. Comes in a six pack of cans. Anyone tried it?

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maybe it's been around a while, but it has just become a stock item at our store, Goslings is putting out their own brand of ginger beer for D&S. Comes in a six pack of cans. Anyone tried it?

 

Its horrible!!! I think it has a nasty bite at the end. There was a thread about it a while back.

 

Barrets or nothing!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Regatta works if thats all they have but I wont drink the Goslings.

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maybe it's been around a while, but it has just become a stock item at our store, Goslings is putting out their own brand of ginger beer for D&S. Comes in a six pack of cans. Anyone tried it?

 

Piss water; absolutely horrid.

It's manufactured by Polar, who besides making about a dozen different flavors of seltzer, also throw out a few wild-card attempts at "Cola," but their birch beer isn't shabby though. At $5 a case at Job Lot, you can't go wrong with birch beer.

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Breakfast

 

Equal quantities Vodka, Orange curacao, and pulp free Orange Juice. Shake briefly over ice (or chill the vodka and curacao) , strain into a chilled glass. gently stir in a half teaspoon of orange marmalade (thick cut or jelly according to your taste)

 

Rinse, repeat, go back to bed 'til lunchtime.

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Gray Goose Martini, a spritz of vermouth, on the rocks, shaken, 3 olives and a little dirty. It's like heaven in a cup!

 

 

My fave! I just don't get to drink them often enough. A bottle of GG in Canada is 60.00. Three times the price of middle shelf Vodkas. I do treat myself every once in awhile.

 

Why do the women always seem to like it dirty?

 

Bombay Sapphire, a very, very tiny drop of vermouth, shaken on ice in a steel shaker and poured into a chilled glass.

 

With four big fat blue cheese stuffed olives.

BJ, I LOVE blue cheese stuffed olives in my martini!

 

I'm sure at some point today Touch of Gray will be around screaming that only drinks made with Gin can be called martinis! We've had that conversation more than once.

 

He's right....

 

Maybe, on a reach, you can call something made with vodka a Martini.

 

But nothing with SUGAR or fruit flavors or any of that "Appletini" style bullshit...nope. Just because a bartender at a chain restaurant sticks it in a martini glass and charges you a $4 premium doesn't make it a martini!

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Hot summer frozen drink on the boat, usually on an island...the Mudslide. Very simple drink really.

 

 

3 Parts Vodka

3 Parts Kahlua

2 Parts Irish Cream

Ice

 

(or 1.5 : 1.5 : 1 if you are from MIT or something)

 

Fill a blender with ice, pour in the booze and blend. You need to get the proportions right for your blender...our boat blender it's 3/4 cups & 1/2 cup, home blender is a bit larger and I used 1 Cup and 2/3 cup respectively for better results.

 

Here is the key - most people do not blend it nearly enough. If you have the amount of liquid right it will thicken up and get frozen looking fairly quickly. Most people pull it now and get a more grainy and thin beverage. DO NOT STOP. Keep going a couple of minutes more and you can watch it go from thick to starting to get more smooth and liquid. You watch if, and when it starts to move more and look almost liquidy then you stop - you should be able to pour it out of the blender without needing a spoon.

 

Put a small splash of Kahlua in each glass (no chocolate or whipped cream in mine...) before you pour then pour right in the middle of the glass. The Kahlua then squishes up the side and looks nice and may form a small floater on the top (props where due - learned that from the bartender at Donovan's Reef in Oak Bluffs). We prefer that to chocolate which makes it too sweet and is a pain in the ass anyway...people apparently think I use chocolate but it's really more booze.

 

This yields a smooth and creamy mudslide without resorting to diluting your booze with unnecessary sugary gunk like ice cream, bar syrup, chocolate etc. which, after extensive scientific testing, we found really add little to the drink if made properly in the first place.

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my favorite is my home brewed beer..

 

I call this Spinnaker because it started out as a clone of Full Sail and then got dry hopped with a little more chocolate to suit my tastes. It’s a dark, malty, slightly sweet brew with an awesome nose.

 

Ingredients

 

Malt

9 Lb. 2 Row (US)

12 Oz Chrystal (90L)

2 Oz Chocolate

 

Hops

1.00 Oz Nugget @ Start

0.60 Oz Cascade @ 5 Min Remaining

0.30 Oz Centenial @ 5 Min Remaining

1.20 Oz Goldings @ 5 Min Remaining

 

Yeast

London Ale Recycled

 

Extras

Big Pinch Irish Moss last 5 minutes

 

5.00 Gallons

 

Instructions

Mash all grains @ 150 - 152 for 45 minutes

Sparge @ 172 - 174

Boil 60 minutes, start first 1 Oz Nugget Hops now

After 55 minutes add remaining Hops and boil another 5 minutes.

At Shutdown begin cooling w/ chiller.

 

Pitch recycled yeast @ 75 degrees.

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Hot summer frozen drink on the boat, usually on an island...the Mudslide. Very simple drink really.

 

 

3 Parts Vodka

3 Parts Kahlua

2 Parts Irish Cream

Ice

 

(or 1.5 : 1.5 : 1 if you are from MIT or something)

 

Fill a blender with ice, pour in the booze and blend. You need to get the proportions right for your blender...our boat blender it's 3/4 cups & 1/2 cup, home blender is a bit larger and I used 1 Cup and 2/3 cup respectively for better results.

 

Here is the key - most people do not blend it nearly enough. If you have the amount of liquid right it will thicken up and get frozen looking fairly quickly. Most people pull it now and get a more grainy and thin beverage. DO NOT STOP. Keep going a couple of minutes more and you can watch it go from thick to starting to get more smooth and liquid. You watch if, and when it starts to move more and look almost liquidy then you stop - you should be able to pour it out of the blender without needing a spoon.

 

Put a small splash of Kahlua in each glass (no chocolate or whipped cream in mine...) before you pour then pour right in the middle of the glass. The Kahlua then squishes up the side and looks nice and may form a small floater on the top (props where due - learned that from the bartender at Donovan's Reef in Oak Bluffs). We prefer that to chocolate which makes it too sweet and is a pain in the ass anyway...people apparently think I use chocolate but it's really more booze.

 

This yields a smooth and creamy mudslide without resorting to diluting your booze with unnecessary sugary gunk like ice cream, bar syrup, chocolate etc. which, after extensive scientific testing, we found really add little to the drink if made properly in the first place.

 

 

B.J. you're spot on for a summertime drink.

 

And a reminder to all (as B.J. pointed out) don't be swayed by the places that mix milk or vanilla ice cream into your mudslide. That's a gimmick to give you less alcohol. All you need is the Kahlua, Irish Cream and Vodka.

 

 

for a twist, use a different flavored Bailey's Irish cream ( the mint is good...so is the touch of caramel)

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I learned this tending bar in college :

 

Skip and Go Naked :

 

2 parts vodka

1 park gin

sour mix

shot of grenadine

1/2 can beer (chug the other half first so you don't WASTE the beer...)

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Very cool drinks above..... just tried the frozen mudslide. My wife, reluctant since it looked like a "sweet, ice cream drink", just sucked down 2. Could be a good night :rolleyes:

 

 

Here's my quick.easy rum punch....

 

2 parts dark rum

2 parts light rum

1 part coconut rum (if no coco rum, add 2 parts light rum and a dab o' Coconut milk)

 

1 part OJ

1 part Pineapple

1 part Cranberry

 

Juice of 2 limes

Juice of 1 lemon

juice of 1 orange

 

garnish with small lime/lemon wedges, plus thin slice of orange. Serve in a glass full of ice.

 

another part grapefruit might work, but I hate grapefruit.....

 

Prosit !

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For a nice hot summer day, try this:

 

Pegu

 

1-1/2 oz gin

1/2 oz Cointreau

1/2 oz lime juice

2 dashes Angostura bitters

2 dashes Orange bitters (optional)

 

Shake w/ cracked ice until your hand freezes to the shaker, serve in a cocktail glass, garnish with a lime twist.

 

Or, this:

 

Basil Julep

 

3oz Burbon

Small handful of basil leaves

Simple syrup to taste (~1/2 - 1oz)

 

Muddle the basil & simple syrup in a shaker

Add Burbon

Shake w/ cracked ice & strain into an ice filled glass

 

Or, for something light & refreshing...

 

Purring Dragon

 

2oz Burbon

1oz Domain de Canton (Ginger liquor)

a couple dashes orange bitters

1/4 oz Creme De Framboise

San Pellegrino Limonata

 

Stir the first four ingredients in an ice filled glass & top with Limonata

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Please!

 

If you are going to make a mixed drink, use the cheap stuff. (martini excluded)

 

A friend tried to order Grey Goose and OJ, I nipped that in the bud.

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Hot summer frozen drink on the boat, usually on an island...the Mudslide. Very simple drink really.

 

 

3 Parts Vodka

3 Parts Kahlua

2 Parts Irish Cream

Ice

 

(or 1.5 : 1.5 : 1 if you are from MIT or something)

 

Fill a blender with ice, pour in the booze and blend. You need to get the proportions right for your blender...our boat blender it's 3/4 cups & 1/2 cup, home blender is a bit larger and I used 1 Cup and 2/3 cup respectively for better results.

 

Here is the key - most people do not blend it nearly enough. If you have the amount of liquid right it will thicken up and get frozen looking fairly quickly. Most people pull it now and get a more grainy and thin beverage. DO NOT STOP. Keep going a couple of minutes more and you can watch it go from thick to starting to get more smooth and liquid. You watch if, and when it starts to move more and look almost liquidy then you stop - you should be able to pour it out of the blender without needing a spoon.

 

Put a small splash of Kahlua in each glass (no chocolate or whipped cream in mine...) before you pour then pour right in the middle of the glass. The Kahlua then squishes up the side and looks nice and may form a small floater on the top (props where due - learned that from the bartender at Donovan's Reef in Oak Bluffs). We prefer that to chocolate which makes it too sweet and is a pain in the ass anyway...people apparently think I use chocolate but it's really more booze.

 

This yields a smooth and creamy mudslide without resorting to diluting your booze with unnecessary sugary gunk like ice cream, bar syrup, chocolate etc. which, after extensive scientific testing, we found really add little to the drink if made properly in the first place.

These are dangerous and delicious and make people slide out of chairs onto your kitchen floor.

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Hot summer frozen drink on the boat, usually on an island...the Mudslide. Very simple drink really.

 

 

3 Parts Vodka

3 Parts Kahlua

2 Parts Irish Cream

Ice

 

(or 1.5 : 1.5 : 1 if you are from MIT or something)

 

Fill a blender with ice, pour in the booze and blend. You need to get the proportions right for your blender...our boat blender it's 3/4 cups & 1/2 cup, home blender is a bit larger and I used 1 Cup and 2/3 cup respectively for better results.

 

Here is the key - most people do not blend it nearly enough. If you have the amount of liquid right it will thicken up and get frozen looking fairly quickly. Most people pull it now and get a more grainy and thin beverage. DO NOT STOP. Keep going a couple of minutes more and you can watch it go from thick to starting to get more smooth and liquid. You watch if, and when it starts to move more and look almost liquidy then you stop - you should be able to pour it out of the blender without needing a spoon.

 

Put a small splash of Kahlua in each glass (no chocolate or whipped cream in mine...) before you pour then pour right in the middle of the glass. The Kahlua then squishes up the side and looks nice and may form a small floater on the top (props where due - learned that from the bartender at Donovan's Reef in Oak Bluffs). We prefer that to chocolate which makes it too sweet and is a pain in the ass anyway...people apparently think I use chocolate but it's really more booze.

 

This yields a smooth and creamy mudslide without resorting to diluting your booze with unnecessary sugary gunk like ice cream, bar syrup, chocolate etc. which, after extensive scientific testing, we found really add little to the drink if made properly in the first place.

These are dangerous and delicious and make people slide out of chairs onto your kitchen floor.

 

Apparently they also make people prone to misplacing bits of clothing in and around Provincetown and on the boats in our flotilla...

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Hot summer frozen drink on the boat, usually on an island...the Mudslide. Very simple drink really.

 

 

3 Parts Vodka

3 Parts Kahlua

2 Parts Irish Cream

Ice

 

(or 1.5 : 1.5 : 1 if you are from MIT or something)

 

 

I have found that Mudslides are much better when using Mt. Gay instead of vodka. And you can't forget the floater on top. It also works with fruit with it and I have tested multiple versions; Strawberry, banana, strawberry/banana, raspberry, splash of coconut milk. All are good, plus you get a few extra vitamins on top of the Vitamin R.

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These are dangerous and delicious and make people slide out of chairs onto your kitchen floor.

 

I think the most dangerous is the Long Island Iced Tea.

 

Many, many years ago, I lusted after this adorable brunet built like a Playboy centerfold that just happened to be the sister of a good friend. I tried everything I could think of to get her attention to no avail. One Friday evening she calls and wants to meet for drinks. I couldn’t believe my luck but didn’t question the opportunity for a second. When I showed up at the chosen watering hole, I was even more amazed to find Kathy actually there, waiting patiently for me. I was sure I was going to get stood up or worse, made the fool in front of my pals. I scanned the place looking for any sign of a set-up, this was just too good to be true!

 

With a gorgeous smile she welcomes me and with a bit of excitement, tells me she wants me to try a new drink with her. I’m game, I love drinking. Of course it was a Long Island Ice Tea, a big one in a 16 oz. glass. In about 90 minutes, I’ve downed half a dozen of these things. I can just barely remember seeing Kathy looking down at me with that stunning smile saying good night and walking out the door.... I still don’t remember how I got home that night, I probably don’t want to know. All I really do know is after nearly 35 years, I still hate those damn things!

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So... for you cats using blenders on the boat, are you doing AC or DC ?

 

AC. DC Blenders I've tried just do not have the muscle to make decent frozen drinks.

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Good article here on mudslides and other 80's-era drinks, and the possible return of the 80's fern bar, with commentary by SF Rum Sensei Martin Cate:

 

http://www.washingto...0060100760.html

 

Interesting...but every brass rail bar out there pushes a Mudslide. Of course that is a bar syrup infested chocolate & whipped cream polluted abomination which is closer to a dessert than a beverage.

 

Hell, Friday's sells their own brand of Mudslide mix.

 

TGIFridayMudslideBlender.jpg

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Thank you, though neither Absinthe or Pernod are in the drink- Herbsaint is, for it is also like the Old Overholt and Peychaud's bitters, distilled in NOLA.

 

 

 

Herbsaint and Old Portrero are somewhat hard to find around here; we need to make do.

 

There are many ways to skin that supply cat: Beltramos a great source for all things liquor and wine.

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New summer cocktail fave that I discovered by accident...

I'm normally a vodka guy, but was running low when I decided that it was time for cocktails on Saturday. So I broke out the Tanqueray. Mixed with San Pelligrino Limonata and a lemon wedge! Fackin tasty!! 5-6 (maybe 8?) of those later, and the last thing I recall is being in a towel in the front yard trying to find my cat. Wierd.

 

 

IMG_6865.jpg

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5-6 (maybe 8?) of those later, and the last thing I recall is being in a towel in the front yard trying to find my cat. Wierd.

 

 

 

 

So what was happening those few minutes before your cat decided to take off?

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