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Featured Replies

My wife bought some “how to cocktail” book that walks through the “old school” ways of making cocktails. Absolutely amazing.

A 600 dollar trip to total wine to stock up (our already overstocked bar) has been worth it.

Not only do I get awesome drinks, but she makes them all for me. A nice break from my whiskey drinks and beer from the kegerator.

Only downside is I have to keep working out with her 5 days a week.

i think we need to see pics of the results of her efforts

Bon Appetit's recipe for Pina Coladas is really good.  Reminds me of the ones in Belize.  Any recs on a good light and dark rum?  We made them last weekend, but all I had was a dark rum from Belize that we always bring back, but I don't think you can get it in the US and obviously can't stock up in the near future.

https://www.bonappetit.com/recipe/bas-best-pina-colada

Edited by kevwun

For a nice dark rum I like Appleton Reserve or 12yr in my mai tais. Also Pyrat XO is usually a great value under $30.

  • 3 months later...

Just a quick bump, the "Bar Fly" youtube channel is money for cocktail technique, recipes, and education.

  • 11 months later...

Thread bump 

Anyone have any experience / recipes with green chartreuse?

Made this recently and am hooked.

2 oz lillet blanc

1 oz green chartreuse 

1/2 oz gin 

1 oz lime juice (used lemon instead)

1/2 oz simple syrup

3 hours ago, ScooterHTX said:

Anyone have any experience / recipes with green chartreuse?

I bought a bottle many years ago and tried to make something palatable. I failed. Guess the only green liquor I like is Midori.

tell me about Campari - is it super sweet? tart?

i just realized i've never had a Negroni...and that sounds delicious. but i don't like very sweet.

Thread bump 
Anyone have any experience / recipes with green chartreuse?


a44caf920794d3faea205b7c663528fb.jpg

Took a picture of this menu about a month ago mainly for the drink names. But the bartender was clearly a chartreuse fan. Not sure that’s any help to you though.
23 hours ago, ScooterHTX said:

Thread bump 

Anyone have any experience / recipes with green chartreuse?

Made this recently and am hooked.

2 oz lillet blanc

1 oz green chartreuse 

1/2 oz gin 

1 oz lime juice (used lemon instead)

1/2 oz simple syrup

This looks great.  Been looking for a place for the Lillet Blanc I bought a while back.  Will try that out.

Here's a couple of Chartreuse drinks I have made:

Last Word:

3/4 oz gin

3/4 oz lime juice

3/4 oz maraschino liqueur

3/4 oz green chartreuse

Shake and serve up

Temporary:

1 1/2 oz Irish whiskey (I use rye here)

1 oz sweet vermouth

1/2 oz green chartreuse

1 dash orange bitters

 

image.thumb.jpeg.10cd697a8fe99f10eb1d6590f0ac0f95.jpegThis is a game changer for Manhattans.  

  • 1 year later...

Trying all the recipes I can involving mezcal and came across the other day. Quickly becoming one of my faves. 

See No Evil

 

 

20220904_183517.jpg

On 8/16/2021 at 10:21 PM, mchookem said:

tell me about Campari - is it super sweet? tart?

i just realized i've never had a Negroni...and that sounds delicious. but i don't like very sweet.

campari is a bitter. 

cocktails and their permutations:

whiskey (rye!), sugar cube, bitters, ice= old fashioned

old fashioned but replace sugar cube with sweet vermouth = manhattan

manhattan but replace bitters with campari = boulevardier

boulevardier but replace whiskey with gin = negroni

boulevardier but replace sweet vermouth with dry = old pal

manhattan but replace half the whiskey with cognac and add a heavy dash of benedictine = vieux carre

boulevardier but you forgot the whiskey = americano

 

  • 4 months later...

Dredging this one up. Hit me with your martini technique. I rinsed the glass with dry vermouth, put 2 oz vodka and splash of vermouth in a shaker with lots of ice, shook the shit out of it, strained it into a large martini glass and added a splash of olive juice and a blue cheese stuffed olive.

It barely filled the glass 1/3 of the way. Do restaurants just use a ton of booze?

15 minutes ago, Buzzrock said:

Dredging this one up. Hit me with your martini technique. I rinsed the glass with dry vermouth, put 2 oz vodka and splash of vermouth in a shaker with lots of ice, shook the shit out of it, strained it into a large martini glass and added a splash of olive juice and a blue cheese stuffed olive.

It barely filled the glass 1/3 of the way. Do restaurants just use a ton of booze?

It depends on the size of the martini glass.

Libbey Big Martini Glass, 44 Ounce | Martini glass, Libbey, Glass

6 hours ago, Buzzrock said:

Dredging this one up. Hit me with your martini technique. I rinsed the glass with dry vermouth, put 2 oz vodka and splash of vermouth in a shaker with lots of ice, shook the shit out of it, strained it into a large martini glass and added a splash of olive juice and a blue cheese stuffed olive.

It barely filled the glass 1/3 of the way. Do restaurants just use a ton of booze?

You may be over-diluting your drink by shaking. The Martini is a stirred cocktail, despite the famous James Bond line about “shaken, not stirred.”

I learned to make Martinis by watching a couple of The Educated Barfly’s videos on YouTube— Every Martini You’ll Ever Need To Know and Evolution of the Martini. As a fun cocktail project, I bought all the ingredients he uses in the Evolution video and did a history of the Martini cocktail night.  It was a good way to learn my way around the Martini. 

I’ll try that. I need some more gear anyway, like a proper strainer. The holes in my shaker are small and it takes forever to pour the drink into the glass. 

Regarding your original question about restaurants using big martini glasses— Most martini recipes I see fit in a Nick and Nora glass. The large V-shaped martini glasses are too big unless you adjust the recipe. 

18 minutes ago, J-Mart said:

Regarding your original question about restaurants using big martini glasses— Most martini recipes I see fit in a Nick and Nora glass. The large V-shaped martini glasses are too big unless you adjust the recipe. 

5 oz. Gin and 1oz. Vermouth fits perfectly. 2 olives please. 

Buddy who is a contractor turned his office into a speakeasy. Table seating for four, bar for two. It turned out great.

He, uh, has a collecting bug.

317a10f16074f0b73c1023f0385cdde2.jpg

  • 2 months later...

Last night I was really looking forward to a martini. I was making it, while watching the Astros, and wasn't really paying attention. I took my first taste and thought WTF is this? No taste at all. I then realized I'd used vodka instead of gin. I know some people actually prefer a vodka martini, and if anyone here is one of those I don't mean any disrespect when I say, are you crazy? I almost just threw it out, but I don't like wasting liquor. At least the 2 blue cheese olives were good. 

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