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


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#1 Kent H

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Posted 04 June 2010 - 12:38 AM

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

Posted Image

#2 El Mariachi

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Posted 04 June 2010 - 12:45 AM

Cocktail hour started a bit early over there Kent?..... :P

#3 Kent H

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Posted 04 June 2010 - 12:50 AM

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

#4 Evo

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Posted 04 June 2010 - 12:55 AM

why are you posting cats?

#5 Fireplace Girl

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Posted 04 June 2010 - 01:24 AM

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

#6 jkdubs808

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Posted 04 June 2010 - 01:25 AM

Rum + Coke = Posted Image Posted Image Posted Image

#7 El Mariachi

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Posted 04 June 2010 - 01:35 AM

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

Posted Image




Posted Image

#8 hard aground

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Posted 04 June 2010 - 01:44 AM

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

are you wearing clothes?

#9 InNeedOfSomeRestraint

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Posted 04 June 2010 - 01:56 AM


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

Posted Image




Posted Image


Posted Image

#10 Sandstone

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Posted 04 June 2010 - 02:05 AM

Two glasses. one 750ml bottle of jose cuervo. One nicely bronzed and slightly corruptible senorita.

#11 peeker

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Posted 04 June 2010 - 03:08 AM

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

#12 Fireplace Girl

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Posted 04 June 2010 - 03:19 AM

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.

#13 Fireplace Girl

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Posted 04 June 2010 - 03:20 AM


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.

#14 cephalopod

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Posted 04 June 2010 - 04:00 AM

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.

#15 Barkley

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Posted 04 June 2010 - 04:04 AM



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.

#16 President Eisenhowler

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Posted 04 June 2010 - 04:09 AM

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.

#17 Somebody Else

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Posted 04 June 2010 - 04:19 AM

I like it super simple:

  • Shots of good tequila.
  • Meyers or Mt Gay and Orange Juice.
  • Vodka Tonic with tons of ice for those hot summer days.


#18 gina

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Posted 04 June 2010 - 04:23 AM

beer.

'nuf said.

#19 mikewof

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Posted 04 June 2010 - 04:30 AM

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.

#20 B.J. Porter

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Posted 04 June 2010 - 05:07 AM


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.

#21 swan70

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Posted 04 June 2010 - 11:14 AM

J W Black + ice

#22 peeker

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Posted 04 June 2010 - 11:55 AM



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.

#23 Hung

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Posted 04 June 2010 - 01:07 PM

A Special

Mt Gay lemonade a splash of 7 Up and a lime

#24 chinabald

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Posted 04 June 2010 - 01:41 PM



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

#25 chinabald

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Posted 04 June 2010 - 01:42 PM

Favorite summer drink

Beefeater and tonic, lots of ice and a lemon wedge

#26 MoeAlfa

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Posted 04 June 2010 - 01:49 PM

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.
Posted Image

#27 El Mariachi

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Posted 04 June 2010 - 01:58 PM

I rarely drink hard stuff, but when I do it's either Meyers 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.........

#28 President Eisenhowler

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Posted 04 June 2010 - 04:22 PM

Posted Image


Surely there are some good drinks that use Dr Brown's Cel-Ray as a mixer?

#29 dreaded

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Posted 04 June 2010 - 04:30 PM

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..

#30 MoeAlfa

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Posted 04 June 2010 - 05:03 PM

Surely there are some good drinks that use Dr Brown's Cel-Ray as a mixer?

I don't see how that's possible.

#31 2slow

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Posted 04 June 2010 - 05:12 PM

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.

#32 Throatwarbler-Mangrove

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Posted 04 June 2010 - 05:32 PM

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.

#33 #13

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Posted 04 June 2010 - 05:43 PM

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,

#34 Kū!

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Posted 04 June 2010 - 05:44 PM

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.


#35 Son of a Sailor

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Posted 04 June 2010 - 06:05 PM

Hard to pick a favorite but a Dark & Stormy is always good. Must use Goslings Black Seal Rum.

#36 #13

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Posted 04 June 2010 - 06:09 PM


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.

#37 MoeAlfa

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Posted 04 June 2010 - 06:14 PM

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.

#38 tossebo

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Posted 04 June 2010 - 06:15 PM

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."

#39 dreaded

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Posted 04 June 2010 - 06:24 PM

my favorite is my home brewed beer..

#40 Son of a Sailor

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Posted 04 June 2010 - 07:01 PM

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.

#41 #13

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Posted 04 June 2010 - 08:20 PM


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!

#42 grabbler

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Posted 04 June 2010 - 08:33 PM

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"

#43 Touch of Gray

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Posted 04 June 2010 - 08:39 PM




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

#44 MoeAlfa

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Posted 04 June 2010 - 08:43 PM

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...

#45 tigerregis

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Posted 04 June 2010 - 08:43 PM

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.

#46 MoeAlfa

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Posted 04 June 2010 - 08:45 PM

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.

#47 Touch of Gray

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Posted 04 June 2010 - 08:48 PM


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

#48 dde

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Posted 04 June 2010 - 08:56 PM

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.

#49 MoeAlfa

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Posted 04 June 2010 - 09:02 PM

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.

#50 President Eisenhowler

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Posted 04 June 2010 - 09:17 PM

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.

#51 2slow

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Posted 04 June 2010 - 09:30 PM


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

#52 Silverbullet

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Posted 04 June 2010 - 09:35 PM


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


#53 uid100

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Posted 04 June 2010 - 10:12 PM



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.

#54 2slow

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Posted 04 June 2010 - 10:25 PM

http://www.nytimes.c...ing/26wine.html




here is the vodka taste test article

#55 Bong hits for Mullah Jesus

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Posted 04 June 2010 - 11:51 PM

The Flaming Gorilla

1oz Kahlua
1oz Bacardi 151
1oz Peppermint schnapps

Lite with a match, then down the hatch



#56 peeker

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Posted 05 June 2010 - 12:19 AM

[quote name='Touch of Gray' date='04 June 2010 - 09:48 PM' timestamp='1275684489' post='2872061']
[quote name='Kū!' date='04 June 2010 - 10:44 AM' timestamp='1275673444' post='2871851']
[quote name='President Eisenhowler' date='04 June 2010 - 04:09 AM' timestamp='1275624589' post='2871337']
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.
[/quote]


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.

[/quote]
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!

#57 De Plano

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Posted 05 June 2010 - 12:34 AM

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

#58 NyJboat

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Posted 05 June 2010 - 01:15 AM


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.

#59 peeker

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Posted 05 June 2010 - 01:31 AM

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?

#60 NyJboat

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Posted 05 June 2010 - 02:28 AM

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.

#61 dde

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Posted 05 June 2010 - 04:13 AM

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.

#62 extrad

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Posted 05 June 2010 - 09:25 AM

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.

#63 B.J. Porter

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Posted 05 June 2010 - 11:55 AM




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!

#64 B.J. Porter

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Posted 05 June 2010 - 12:17 PM

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.

#65 Sol No-Ebola Rosenberg

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Posted 05 June 2010 - 01:09 PM

Mt. Gay Rum.

some ice, if you must.

#66 billgow

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Posted 05 June 2010 - 09:41 PM

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. Itís 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.

#67 dacapo

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Posted 06 June 2010 - 12:08 AM

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)

#68 dacapo

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Posted 06 June 2010 - 12:11 AM

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...)

#69 IrieMon

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Posted 06 June 2010 - 12:53 AM

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 !

#70 dreaded

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Posted 06 June 2010 - 01:06 PM

wife picked up one of these on the cheap... worked great for marg's last night, best blender for drinks I've used so far it's a hamilton beach


Posted Image

#71 ADK

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Posted 06 June 2010 - 03:07 PM

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

#72 swan70

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Posted 06 June 2010 - 03:27 PM

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.

#73 mainsheetgirl

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Posted 06 June 2010 - 03:32 PM

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.

#74 B.J. Porter

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Posted 06 June 2010 - 04:01 PM


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...

#75 Snow Guy

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Posted 06 June 2010 - 04:14 PM

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.

#76 billgow

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Posted 06 June 2010 - 04:20 PM

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 couldnít believe my luck but didnít 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. Iím 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, Iíve 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 donít remember how I got home that night, I probably donít want to know. All I really do know is after nearly 35 years, I still hate those damn things!

#77 pogen

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Posted 06 June 2010 - 06:53 PM

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

#78 IrieMon

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Posted 06 June 2010 - 07:50 PM

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

#79 Throatwarbler-Mangrove

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Posted 06 June 2010 - 07:53 PM

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

Cats in blenders?

#80 Dancing Outlaw

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Posted 06 June 2010 - 08:33 PM

I just use this.

http://www.hulu.com/...live-bassomatic

#81 B.J. Porter

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Posted 06 June 2010 - 09:56 PM

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.

#82 B.J. Porter

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Posted 06 June 2010 - 10:00 PM

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.

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#83 #13

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Posted 06 June 2010 - 10:00 PM


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.

#84 Silverbullet

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Posted 07 June 2010 - 09:06 AM

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.


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#85 dreaded

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Posted 07 June 2010 - 04:43 PM

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?

#86 #13

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Posted 07 June 2010 - 05:00 PM


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?


Gin can and will climb on top of you pretty aggressively...

One must have strict rules, lest one turn into something akin to the British Royals- too many martinis leads to inbreeding... LOL!

#87 dreaded

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Posted 15 July 2013 - 04:18 AM

bump...  cause it's summer



#88 mikewof

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Posted 15 July 2013 - 05:08 AM

418JnntpRhL._SL500_AA300_.jpg


Surely there are some good drinks that use Dr Brown's Cel-Ray as a mixer?

 

If you can get it. Cel-ray is tough to find outside of the East Coast.

 

The cliche is the ray-ray, Tanqueray Gin and Cel-Ray.  But personally, I don't like it. Gin needs something bitter to give it the best finish, and to me, Tanqueray is a waste of coin in a mixed drink.

 

I had a Bloody Mary with Cel-Ray once, it was pretty good! The Cel-Ray cut through the spice mix without adding too much sweetness.

 

3 parts tomato juice

1 part gin

1 part Dr. Brown's Cel-Ray

several dashes of Bloody Mary spice*

stalk of celery

 

 

*Bloody Mary Spice, equal parts:

lemon juice

bitters

hot sauce

Worcestershire



#89 CyberBOB

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Posted 15 July 2013 - 05:31 AM

2 parts Tequila
1 part Triple Sec
1/2 part fresh lime juice

Blender with some ice, glass salted with sea salt.

Its the way a Margerita should be made - sour, salty and strong.

Very refreshing on a hot day.

And ditto on not using the expensive stuff in mixed drinks. That stuff is for sipping, not mixing.

#90 JBSF

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Posted 15 July 2013 - 07:10 AM

This is THE BEST pitcher of margaritas you will ever have.  I am bribed by my friends to make it for them at parties.

 

1.  Simple syrup

3/4 or 1 cup of regular sugar added to 1 cup of boiling water - stir until disolved and set aside to cool.  Vary the sugar depending on how sweet you want it to be.  I prefer 3/4 cup, its still plenty sweet.

 

2.  Lime Juice

Juice fresh limes to make 1 cup of lime juice.  Some pulp is desirable.  DO NOT USE store bought lime juice.  If you even think about doing so, choke yourself.

 

3.  Combine simple syrup with lime juice in a suitable pitcher

 

4.  Add 1 cup high quality tequila as desired.  It doesn't have to be huge $$ tequilla, just don't use rot gut crap.

 

5.  Add 1/2 cup Triple sec

 

6.  Add 1/2 cup Cointreau or Grand Marnier (whichever you prefer.  I like Cointreau the best, but both work equally well)

 

7.  Stir pitcher and then put in refridgerator to chill (sugar water may still be warm). 

 

8.  Serve over ice.  Salt rims if desired. 

 

These 'Ritas will blow.you.away!



#91 mikewof

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Posted 15 July 2013 - 09:38 AM

This is THE BEST pitcher of margaritas you will ever have.  I am bribed by my friends to make it for them at parties.
 
1.  Simple syrup
3/4 or 1 cup of regular sugar added to 1 cup of boiling water - stir until disolved and set aside to cool.  Vary the sugar depending on how sweet you want it to be.  I prefer 3/4 cup, its still plenty sweet.
 
2.  Lime Juice
Juice fresh limes to make 1 cup of lime juice.  Some pulp is desirable.  DO NOT USE store bought lime juice.  If you even think about doing so, choke yourself.
 
3.  Combine simple syrup with lime juice in a suitable pitcher
 
4.  Add 1 cup high quality tequila as desired.  It doesn't have to be huge $$ tequilla, just don't use rot gut crap.
 
5.  Add 1/2 cup Triple sec
 
6.  Add 1/2 cup Cointreau or Grand Marnier (whichever you prefer.  I like Cointreau the best, but both work equally well)
 
7.  Stir pitcher and then put in refridgerator to chill (sugar water may still be warm). 
 
8.  Serve over ice.  Salt rims if desired. 
 
These 'Ritas will blow.you.away!


I would hope it's good with all those expensive ingredients ... Cointreau, Grand Marnier. Sounds good, if I hit the lotto I'll give it a try.

#92 mikewof

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Posted 15 July 2013 - 09:47 AM

For fans of the book 1984, I made the drink described as the one from the Chestnut Tree ...

The cheapest gin you can find in a highball glass

A half packet of Sweet'n'low ( liquid saccharine is impossible to find anymore, the pink packet still has saccharine as described in the book.)

A couple drops of clove oil.

Definitely a drink from another era, it put me in the mind of Winston Smith after he had been cured of his defect.

#93 tybee

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Posted 15 July 2013 - 01:03 PM

Chatham Artillery Punch

the forerunner of "long island ice tea"

 

1.5 gallons catawba wine
.5 gallon of rum
1 quart gin
1 quart brandy
.5 pint benedictine
2 quarts Maraschino cherries
1.5 quarts rye whisky
1.5 gallons strong tea
2.5 lbs of brown sugar
1.5 quarts orange juice
1.5 quarts lemon juice

mix from 36 to 48 hours before serving.

add one case of champagne before serving.

 

 

http://blog.savannah...rtillery-punch/



#94 bloodshot

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Posted 15 July 2013 - 01:37 PM

Strip and Go Naked

 

2 parts Lemonade

1 part Beer

1 part vodka



#95 Shibby

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Posted 15 July 2013 - 02:17 PM

http://on.wsj.com/18g8ZAF



#96 B.J. Porter

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Posted 15 July 2013 - 03:09 PM

Since arriving in the Caribbean I've become quite enamored of Ti'Punch (sort of short for "Petite Punch" from the French Islands.). 

 

It's a very simple drink, and has a nice way of taking the edge off of a rum while bringing out it's flavors.  Something about the oil from the lime peel with the sugar.

 

Three ingredients:

- Cane Syrup; NOT simple sugar/bar sugar/molasses.  You can buy it if you look around, it's made from boiling down cane juice the same basic way maple syrup is made (molasses is a sugar refining byproduct, simple syrup is what JBSF made in his Margarita recipe).  In the French Caribbean it's everywhere you can buy rum, not so much in the other islands...finding it in Grenada has been impossible.

 

- Lime

 

- Rum.  Decent quality, the French equivalent of "Rhum Agricole" which is made from cane syrup or juice (not molasses) is preferable.  Some rums that are less pure or are made from molasses don't work out so well.  You might find this is really nasty with some rums - for example I could not drink one made with Thomas Tew for some reason, it just tasted bad.

 

- Ice

 

Directions:

 

Cut your lime peel, generally a disk with minimal fruit.  Bend or roll it to release some of the oil from the skin

 

Mix rum & cane syrup in whatever proportion you like.  Anywhere from 2:1 to 6:1; I prefer about 4:1 or a little more.  Put it in a glass and stir until mixed.

 

Toss the lime peel in, admire the oils coming out into the rum

 

Add ice.  Crushed works a little better than big chunks, but any will do.  Some suggest you don't want ice, but I think it enhances it.

 

----------------

 

The general approach is chacun prépare sa propre mort (roughly, each prepares his own death) - when you order this in a restaurant in a place like Guadeloupe they bring you a bottle of rum, a bottle of cane syrup and some lime and let you mix it the way you want.

 

For some reason light rum is considered better during the day, and dark rum in the evening.

 

Either way you're about a tablespoon of cane syrup away from drinking straight rum, so caution may be required.



#97 WhiteLightnin'

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Posted 15 July 2013 - 04:05 PM

Usually I just keep a few bottles of really good single malt around. But for a party its fun to mix 1 part Sailor Jerrys and 2 parts V-8 fusion Mango flavored juice.

 

We call it Mule-aid

 

Tastes like koolaid and kicks like a mule

 

WL



#98 Gong Show

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Posted 15 July 2013 - 04:57 PM

Dirty Pirate Hooker:

 

Equal parts of

 

Spiced Rum;

Peach Schnapps; and

Grand Marnier.

 

Watch out!

 

GS



#99 SailfastDrinkhard

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Posted 15 July 2013 - 05:53 PM

ah, Ti punch is definitely a quality tipple.  I've been on an old fashioned kick as of late or just good bourbon/rum and ice, but white spirits are a little easier to consume in the summer time.  can't beat a good vodka tonic or G&T, fancy it up with a few drops of angostrua bitters if you like.  

The brits are on to something with the whole Pimms No 1, cucumber/fruit and ginger ale combination.  i like to add a bit of mint to my pimms cups.

Mojitos are always a good choice too, but don't over muddle the mint or you wind up with a bitter mess. a few gentle turns or smacking the bunch on top of the glass a few times is all you need.

Tom Collins and rum collins are excellent for the summer too: a measure of your preferred spirit, half an ounce of fresh lemon juice, and somewhere between half and a full teaspoon of super fine sugar, stir in plenty of ice in a tall glass and top it with club soda.  garnish with a cherry and an orange slice if want to be completely proper about it.

I do find with mojitos and other fizzed drinks Bond had it right that the simplest way to improve a poor drink is quality sparkling mineral water.

 

for those who want to get a bit spendy or at lest appear classy, try the Gin french 75:  1.5 oz gin, 1/4-1/2 ounce lemon juice, touch of simple syrup or teaspoon of sugar mixed well and topped with champagne.

 

for margaritas, I personally use cointreau/grand marnier OR triple sec but never both, and honestly if you use agave nectar in place of simple syrup you can eliminate the orange liqueur all together, always use fresh lime juice and either simple syrup or agave nectar.  friends don't let friends use store bought sour mix.

 

 

as for the old martini discussion it's largely a matter of personal preference. i prefer a full measure each of vodka and gin then a half measure of vermouth. stir until the mixing vessel is as ice cold as possible then served up with 3 olives (or alternatively a large lemon peel.)

ratio should be roughly 4 parts gin (vodka) to 1 part vermouth.  You are supposed to be able to taste the vermouth thats what makes it a martini.  the problem is with all the "whisper vermouth" "nod towards italy" "very very very dry" nonsense is that most vermouth sits on the bar way too long.  Contrary to Winston Churchill a bottle of vermouth should not "last the war" its perishable white wine (albeit somewhat fortified) buy the smallest bottle possible, buy high quality, and keep it refrigerated and away from light, even the fridge light if possible.  change it out when the flavor changes.



#100 Terrorvision

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Posted 15 July 2013 - 06:15 PM

Tanduay Rum and Calamansi

 

Klipdrift Brandy and Coke

 

Gin and coconut juice

 

All of the above served cold after a hot day's sailing.

 

 

For the Baileys people- have you tried to make your own? You can amnage the sweetness which is what puts me off Baileys apart from in shots.






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