Zach R.
Practically Family
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- 922
I think I've perfected my Vesper...had one or two of those Yesterday, but unfortunately my last two finals are coming up and I'm being responsible today. :eusa_doh:
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What Did You Drink Last Night?
- Thread starter kiltie
- Start date
Ethan Bentley
One Too Many
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- 1,225
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- The New Forest, Hampshire, UK
Zach R. said:
An excellent cocktails, may I ask the recipe of your perfected version?
rikrdo
A-List Customer
- Messages
- 326
- Location
- Yucaipa CA
Jim Beam
Lillet
Regan's Orange bitters...............
Shaken, stirred and strained.
Into a bucket, of course
Lillet
Regan's Orange bitters...............
Shaken, stirred and strained.
Into a bucket, of course
St.Ignatz
Call Me a Cab
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- 2,443
- Location
- On the banks of the Karakung.
Pyrat XO rum
rkwilker
One Too Many
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- 1,004
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- Wake Forest, North Carolina
Tried a new one last night....Grant's blended scotch/neat....not great/not terrible. [huh]
- Messages
- 11,579
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- Covina, Califonia 91722
A large margarita in celebration of May 5th.
AndrewGWU
Familiar Face
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- 55
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- The Old North State
Mint Julep made w/ mint leaves straight from my herb garden.
LocktownDog
Call Me a Cab
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- 2,254
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- Northern Nevada
Extremely strong homemade barleywine. One was enough.
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- 54,308
AndrewGWU said:
Sounds great. I think I'll mix up some simple syrup so I can have it around for spontaneous Juleps.
AndrewGWU
Familiar Face
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- 55
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- The Old North State
jamespowers said:Sounds great. I think I'll mix up some simple syrup so I can have it around for spontaneous Juleps.
I know this is a little more difficult, but I usually use fine sugar which is just regular sugar ground up in the food processor or blender. I stole the idea from an Alton Brown show. I use the grit of the sugar to assist in muddling the mint leaves then pour a little bourbon in so the alcohol can work on extracting all the mint flavor, then proceed in finishing putting the drink together. That way the sugar is fine enough to melt in cool water, but still has some texture to assist in getting all the flavor from the mint leaves.
Harp
I'll Lock Up
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- Chicago, IL US
Fletch said:
...talk about a grade curve.
Wally_Hood
One Too Many
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- 1,772
- Location
- Screwy, bally hooey Hollywood
rikrdo said:Jim Beam
Lillet
Regan's Orange bitters...............
Shaken, stirred and strained.
Into a bucket, of course
As a recent discoverer of Lillet, please, kind sir, what is the name of your drink, and what are the proportions? It sounds much like a Manhattan...
Wally_Hood
One Too Many
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- 1,772
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- Screwy, bally hooey Hollywood
AndrewGWU said:
There is nothing like fresh ingredients for your libations; I love having the mint farm and the lime tree in my own back yard.
rkwilker
One Too Many
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- Wake Forest, North Carolina
Chivas 18.....neat.
Wally_Hood
One Too Many
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- Screwy, bally hooey Hollywood
Plymouth martini
Zach R.
Practically Family
- Messages
- 922
Ethan Bentley said:
I took the advice of a Bond aficionado on another board, and use Tanqueray (94 proof) instead of Gordons (80 proof) and Stoli 100. Also, I add a dash of bitters to the Lillet Blanc to add a quinine taste to approximate the original Kina Lillet better.
chicanoir
New in Town
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- 40
- Location
- los angeles
ginskey
i'm all about bourbon and ginger ale with a touch of lime right now. SO DELISH and light that i can just drink my little heart away...
i'm all about bourbon and ginger ale with a touch of lime right now. SO DELISH and light that i can just drink my little heart away...
Ethan Bentley
One Too Many
- Messages
- 1,225
- Location
- The New Forest, Hampshire, UK
Zach R. said:
Ah yes, I read something similar from David Wondrich. http://www.esquire.com/drinks/vesper-drink-recipe
The Stolichnaya Blue is a fine vodka.
I find actually using a champagne goblet a nice touch, you'll need a big Martini glass to hold over 4 measures of drink.
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