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Floshenbarnical

Cocktails

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17 hours ago, pledge said:

 

Please do. The closest I got was making one of the basic syrups (orange blossom I think). If I can make anything close to what I've had there over the years I'll be happy, as seems unlikely I'll be back anytime soon,

 

I've been using https://www.diffordsguide.com as it lets you list what you can make with what you have, but all these sites are really basic in terms of then filtering it down. Like this is what I have, but today I feel like something X based, or this flavour - without having to completely adjust what your 'bar' contains.


Kindred, which I linked to above has quite a detailed recipe search.

You could just try the potato head method for substitutions, or fit what you have into a template.

I think re-creating bar menu drinks at home can be a bit of a challenge but there are plenty that don't require any ingredient prep, some of my go to's

The Last Word 
https://kindredcocktails.com/cocktail/last-word
This is one of my go-to drinks and I re-use the template all the time. Notable variations would be Pete's Word (with peaty scotch), Naked and Famous (Mezcal & Aperol), 

 

Intro to Aperol
https://kindredcocktails.com/cocktail/intro-to-aperol
This one I keep going back to, it's a simple drink but it tastes complex and interesting.

Death in Venice
https://www.diffordsguide.com/cocktails/recipe/2923/death-in-venice
There's probably a theme running through these now...

Oaxaca Old Fashioned
https://kindredcocktails.com/cocktail/oaxaca-old-fashioned


Some good sources for drink specs from bars are Frederick Yarm https://cocktailvirgin.blogspot.com/ and the sadly departed Gaz Regan's Blog http://www.gazregan.com/category/101-best-new-cocktails/ and I like to browse through Rafa's contributions to Kindred - he's prolific https://kindredcocktails.com/cocktail?scope=0&summary=1&created_by=Rafa García Febles
 

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I've just tried this one
https://www.wineandspiritsmagazine.com/recipes/entry/whiskey-fix-a-la-stuart

¾ ounce Pineapple Cordial
3 dashes Chamomile Tincture
½ ounce fresh lemon juice
¾ ounce Aalborg Aquavit
¾ ounce Barbadillo Fino Sherry
1½ ounces Great King Street Blended Scotch
Fresh nutmeg, grated, for garnish

I had to make the ingredients in bold.

The Pineapple Cordial was simple enough, blend some pineapple chunks, strain into a pot and then gently heat to incorporate a shit ton of sugar. The Chamomile even easier, just throw some chamomile into some vodka and leave it for 3 days.

I like this, but I wonder if my substitutions, or my heavy handed pouring, meant that the balance wasn't quite right. (I had a slightly different aquavit and a amontillado sherry, which has spent more time aging).

You get the freshness of the pineapple, there's a clear floral note from the chamomile and then a subtle scotch flavour in the finish. I'll make it again while I've got the bottle of sherry open, and the cordial made.

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I was gifted a bottle of basic Jack Daniels that I'm not too keen on, and don't really like even with Coke. Are there any decent cocktails I can make with it?

Thanks.

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On 25/05/2020 at 19:27, pledge said:

 

Please do. The closest I got was making one of the basic syrups (orange blossom I think). If I can make anything close to what I've had there over the years I'll be happy, as seems unlikely I'll be back anytime soon,

 

I've been using https://www.diffordsguide.com as it lets you list what you can make with what you have, but all these sites are really basic in terms of then filtering it down. Like this is what I have, but today I feel like something X based, or this flavour - without having to completely adjust what your 'bar' contains.



Pineapple and Rosemary Smash

5 dashes Rosemary Tincture 
3/4oz Lemon Sherbet

2oz Genever
1/2oz Green Chartreuse
3/4oz Lemon Juice
3/4oz Pineapple Juice
6-8 mint leaves
Garnish with grated nutmeg ( I didn't have this)

This one was really good, again I'm not sure I'm getting the balance right - it feels like there's a really really good drink there that I'm not doing justice to. 
It's complex and multi-layered. The zing from the sherbet makes way for the herbal flavours from the chartreuse and rosemary and then you get a really fresh finish from the mint.

I think I'd probably sub out the genever in favour of a soft gin next time I make this, as the maltyness doesn't really come through and I don't want to waste all my genever on one drink. I enjoyed it more with jonge genever which is less malty, anyway.

The recipe for the sherbet is above, it's very simple to make. The rosemary is even easier, I just put a couple of shots of vodka in a jar with a shotglass full of dried rosemary and then strained it after 3 days into a dropper bottle.

 

 

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Thank you, Gaz. Will give that a try, sounds right up my street :)

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