Beer cocktail: Michelada
Juice of 2 limes
1 Mexican beer (I prefer XX)
Drink em ALL DAY
I liked the idea of this thread on Morenetz. Post your favorite cocktail recipes (if you wanna talk beer, start a derail in the FSR or go to Product Reviews).
Jolly Rancher "Martini":
1oz Apple Vodka
1oz Sour Mix
Top Splash of Cranberry
Beer cocktail: Michelada
Juice of 2 limes
1 Mexican beer (I prefer XX)
Drink em ALL DAY
Two of my favorite cocktails for December:
The 20th Century
1 1/2 oz Gin - You want something fairly hefty here. I'd leave the Hendricks and Plymouth on the shelf for maybe Tanqueray.
3/4 oz Lillet Blanc
3/4 oz White creme de cacao
3/4 oz fresh lemon juice
Shake. Strain. Lemon twist.
2 oz Armagnac
1/4 oz simple syrup
2 dash bitters
Stir slowly over large ice cubes. Serve in rocks glass. Garnish with fresh nutmeg. While I think this is a truly amazing drink, I understand that not many of you are going to go out and buy Armagnac. You can substitute any dark spirit, but I think cognac and rye whiskey are the two best options. If you've never had Armagnac before you should really try it - the honey of Hymettus brought no such solace to the soul.
Oh shit you guys should also give a try to a proper whiskey sour:
2 oz Bourbon
1/2 oz Simple Syrup
Juice of 1 large lemon
Whites of 1 egg
Whenever you are working with cream or egg then you need to do an extremely vigorous dry shake without ice first, and then another very vigorous shake with ice. We're talking about a good 30 seconds each time of hot fapping motions. Egg whites in cocktails are fucking fantastic and you owe it to yourself to at least give it a try.
Last edited by Tea; 12-07-2012 at 04:53 AM.
Yes, lemons and limes. You will want to tailor the exact ratio for each drink, but 1 lime and 1/2 a lemon is a good baseline as that should give you roughly equivalent amounts of juice. Depending on the drink you may need to throw in a little simple syrup to keep it balanced.
Last edited by Tea; 12-07-2012 at 05:02 AM.
2 oz Appleton's Spiced Rum
.5 oz Maraschino Liquor
1 oz Lime Juice
1 oz Grapefruit juice
Mix in shaker with ice and pour into martini glass. Garnish with orange peel and Maraschino cherry.
Nothing like a classic sazerac.
Prep Time: 3 minutes
Total Time: 3 minutes
Yield: 1 Cocktail
3 oz rye whiskey
3/4 oz simple syrup
Peychaud bitters to taste
absinthe or absinthe substitute
Lemon twist for garnish
Chill an old-fashioned glass by filling it with ice and letting it sit while preparing the rest of the drink.
In a separate mixing glass, muddle the simple syrup and Peychaud bitters together.
Add the rye whiskey and ice to the bitters mixture and stir.
Discard the ice in the chilled glass and rinse it with absinthe by pouring a small amount into the glass, swirling it around and discarding the liquid.
Strain the whiskey mixture from the mixing glass into the old fashioned glass.
Garnish with a lemon twist. Traditionalists will say that the lemon twist should be squeezed over the drink to release its essences but that the twist should not be dropped into the glass itself.
Nice Heylel, I love sazerac's...
I really got into "classic" cocktails this spring, which was really just me following the trend... I was getting sick of beer and getting sick of my standard boring vodka tonic so I wanted to try some new stuff.
What I really got into was the Negroni. It's pretty standard but can lend itself to a lot of different variations due to the fact that there are so many different kinds of gin, vermouth, and bitters based alcohols out there.
The basic recipe is as follows:
1 part gin
1 part sweet/red vermouth
1 part bitters, traditionally being Campari
I prefer it on the rocks but have seen it served up in a martini glass. Standard garnish is an orange peel but a lemon twist is fine too.
I like to make this in a big tupperware jug and keep it in the fridge. It's supposed to be a group fishbowl drink. The number one reason I make it is because the wife can drink one glass and get nicely drunk and she doesn't taste any alcohol in it at all pretty much.
5oz Vodka (I suggest you use 100 proof here)
5oz Malibu Rum
3oz Blue Curacao
6oz Sweet & Sour Mix
16oz Pineapple Juice
16oz Sprite or 7up
I'm sure this has another name, but when I bartended, it was called a Prison Bitch.
1oz Vodka(stoli quality+)
1/2oz Triple Sec
2oz Orange Juice
2oz Cranberry Juice
Drop the alcohol into a shaker with some ice, shake the fuck outta it, pour into a tall glass (you can leave the ice if you want, chicks think the volume means it won't fuck them up or something) then add the OJ and Cran. Stir and voila. Doesn't really taste like a mixed drink and will get you torn up in 3-4 goes without realizing it. Easily my go-to when someone asks me for a fun party drink. Simply doubling the amounts results in a pretty big drink but fruity enough that after 1-2 of these the drinkee doesn't notice that they are going to be shitfaced in the near future.
Negronis and Sazeracs are seriously in my top 5 for best drinks of all time. Mad props for extreme good taste. You guys should try the 20th Century up there, it's amazing.
Hey, Eyashusa, how adventurous are you feeling? You obviously like bitters, so I present to you the Trinidad Sour:
1 oz Angostura Bitters
1 oz Orgeat
3/4 oz fresh lemon juice
1/2 oz Rye
It's way better than you might think it would be.
Anyway, my favorite "classic" cocktail is a Harvey Wallbanger. I love it to death but it's hard as hell to get at most places because Galliano seems to be a pretty rare find.
Galliano floater (although if you order this in most places they just pour the Galliano in and mix it)
I have never had anyone order nor seen anyone order a Harvey Wallbanger ever. Galliano is is pretty regularly stocked around here with its big stupid bottle, but I've never used it for a customer.
"Hey, what drinks do you make with that big stupid bottle?"
"A Harvey Wallbanger"
"Do people actually drink those?"
Not to disparage the Harvey Wallbanger too much; I'm sure it's a fine drink. I'd be really excited to make one if someone actually ordered it.
Last edited by Tea; 12-07-2012 at 06:39 PM.
Thanks Tea, I will try both of those.
And I agree about drinks that include egg whites. Delicious. I always get the strangest looks from my wife and our friends when I order them but who cares.
Might have to make a liquor run tonight. Hm.
I wish all bartenders shared your excitment about making new drinks. If I order anything with more than 2 ingredients I'm met with blank stares or I end up having to do some backseat bartending and walk the bartender through each step.
McCheese where do you live? The classic/craft cocktail scene has been booming all over the place in the past year. There must be at least two dozen new bars/restaurants with heavy cocktail programs open up in Chicago over the past year...
LA, New Orleans, San Fran, Portland, Chicago, Seattle, Boston, New York all have pretty nice craft cocktail scenes. Anywhere else might have a 1 or 2 craft bars, that will probably be out of business in a couple years or adapt to be less crafty.
I live near Washington, D.C.
I'm sure there are some great cocktail places in the city proper, but I tend not to go into the city for drinking all that much nowadays because cocktails are way cheaper and taste way better when I make them myself. $20 French Martini that tastes like Kool Aid? Fuck that.
Anyway, I'm usually more of a beer drinker so I don't go out of my way to get cocktails. But if I go to a bar, ANY bar, I expect the bartender to at least have a good working knowledge of standard drinks. Whether it's a Harvey Wallbanger or something more mainstream like a Manhattan.
I made up this drink back in the days when I used to bartend. Girls loved it.
1oz Vanilla Vodka
1oz Chocolate Godiva liquor
1/2 oz Caramel Baileys
Decorate the glass with Chocolate syrup and Caramel. Garnish it with a Strawberry and/or a mini MilkyWay.
Another drink for those that like to try exciting things that can ruin you is a Habanero Martini
2 oz reposado tequila
1 oz dry vermouth
1/4 oz lime juice
1 small whole habanero pepper for garnish
And here is another shout out to Galliano. Later on I'll poste a dessert recipe of Flamed Mangos with Galliano.
Bourbon over ice.
Be men for christs sakes.
Or, if you're feeling rapey: Malibu, oj, pineapple juice, sprite topped with maraschino cherry juice. Put a stupid little umbrella in it and get to fuckin'!
Nearly anyone who really likes proper cocktails is not going to turn up their nose or struggle to put down a nice a glass of whiskey neat or on the rocks. Proper cocktails aren't about covering up the taste of alcohol (well they were originally when most spirits had shit for quality); they are about enhancing the natural flavors already there. A good bourbon cocktail is going to taste mostly like bourbon, but round out the profile to enhance a certain aspect of it. The mint julep is one America's great contribution to civilized society, and it's as close to perfection as you can get. It still mostly tastes like bourbon though.
The last cocktail I had that I'd consider truly amazing was a mint julep at a place in downtown D.C. I think it was called "Sou'wester". Mint julep is one of my main standby drinks if I find myself in an upscale establishment (which is pretty damn rare, though).
not a cocktail but, 3 xanax bars dropped into some captain and coke does me wonders
Fuck, I tried to make a Werther's martini and it was terrible. Just tasted like a not quite terrible double shot of whiskey (shot of whiskey, shot of Buttershots, splash of Bailey's). Hope my next attempt goes better. It did give me a rockin buzz though!
Also, the speed pourers I bought suck. Either that or I'm just retarded and don't know how to get them out?
Tea is right, put down the mix and use fresh juice.
Oh man, Ishad I have some terrible news for you. Fresh citrus juice has an incredibly short shelf life. You got maybe 24 hours with that juice before it starts to lose a little zip. If you are keeping it in an airtight container maybe a little longer, but not much. It will still taste citrusy but it won't have that crispness to it. I bet you've made drinks before towards the end of the week that tasted basically right, but that just weren't quite as good as you were hoping. With a hand juicer it takes hardly any time at all to juice for each drink. Just cut in half and squeeze.
All of you people posting shit like FRUIT JUICE AND SOUR MIX. Here's a solution for you, especially good in Margaritas.
(not saying don't cut out the fruit juice. Fresh squeezed juice in shit is awsome).
Any white russian variations? I love me my big lebowski treat.
1 oz Brandy or Cognac
1 oz dark creme de cacao
1 oz Cream
Garnish with nutmeg
You can run the range from half-and-half through heavy cream for the last ingredient. Personally I like heavy cream, but I don't drink them too often where I would be concerned about putting that many calories into my body. The Brandy Alexander is one of the best winter after dinner drinks, and I highly recommend over the White Russian. It's a more complex drink, but otherwise very similar.
Archer: “Ah! What did I just put inside me.”
Pam: “Green Russians. It’s absinthe and uh... milk.
Tea: Do you have any good cocktail recs using mezcal?
Mezcal is an odd sort. We haven't had much access to it in the states until fairly recently (well access to good mezcal that is), and even then it's not going to be stocked in many bars that aren't very high end. It's an interesting spirit though and packs a ton of interesting and great flavor, but that flavor is super dense. I liken it to trying to mix drinks with Chartreuse in that it will overwhelm a cocktail very easily, so it would take a lot of experimentation to nail down the specifics. Frankly I just haven't put much thought or time into nailing down how it works in drinks, and since I tend to make actual classic cocktails it's not something I've given a lot of thought to. So, take this with a grain of salt, but I have had a drink I really like using mezcal from a great bartender in NYC:
1 oz Mezcal
1 oz Applejack
1/2 oz Benedictine
2 dashes Peychaud's bitters.
God damn that is a fucking drink. Applejack is a really unappreciated spirit that pops up all over the place in classic cocktail recipes. Applejack is also the US's first spirit, so there's a bit of mystique and history to it that I always like, which the Benedictine and Peychaud's doubles down on.
It does make me want to try my hand at a margarita using it. I often like to splash some scotch into my margaritas to add a little bit of smokiness to bring a little balance and depth to the citrus explosion. It seems like mezcal could accomplish the same thing but more extreme. I suppose you could use mezcal in place of tequila, but not without some significant alterations. I'm not sure how I'd go about it, but I'd start by bringing in something fairly beefy to the mix. I'll probably play around with it some when warmer weather hits.
There is a fairly decent cocktail bar in New Haven that I frequent and this is one of my favorites from their menu:
The Forth and Clyde:
Hendricks Gin - 1oz.
Makers Mark Bourbon - 1oz.
St. Germain Elderflower Liqueur - 1oz.
Fresh Squeezed Lime Juice - 1oz.
Local Honey - 1oz
Salemme Red Chili Flakes - 1 pinch or to taste
Stir all ingredients together in Boston shaker before adding ice to allow syrup to melt.
Fill shaker with ice and shake.
Double strain into a cocktail glass
Tea you talk up Mezcal like it's mythical. All tequila is mezcal, but not all mezcal is tequila... Tequila is made from blue agave and usually steamed whereas other mezcals can be made of different agave plants that are generally smoked. Mezcals definitely do have a larger range of flavor than tequilas.
Most tequila cocktails work well with mezcal as well. It's a bit of a different flavor profile, but it's not like comparing a different liquor altogether.
When Eyashua mentioned mezcal I immediately thought of the high grade 100% agave stuff that has been the craze among craft cocktail bars for a couple years. Of those, the ones I've tried have been in no way comparable in terms of mixing with tequila. Again though I've only tried a couple of these, so I accept that may not be representative of the drink as a whole. The ones I've had have been overwhelmingly smokey with this sort of great bouquet of everything. Like the background notes of a good tequila brought to the forefront, and I think it would be fairly difficult to mix those. For those mezcals it's not that they are mythical just difficult to mix. I wouldn't describe Chartreuse as mythical either, but the overpowering herbal nature of it means it can take over a drink pretty easily. For a milder mezcal, yeah just substitute for tequila.
For what it's worth, I did think very highly of those mezcals, which is probably why my post came over all gushy. That is hardly unique to mezcal though as I will go gushy over pretty much any spirit - except vodka.
Last edited by Tea; 12-11-2012 at 12:49 AM.
I probably should have mentioned that I'm in San Diego and anything Mexican is pretty ubiquitous here. Didn't realize it was even hard to find elsewhere.
Yeah, mezcal is pretty unknown in the midwest except for the higher end places and cocktail snob bars.
thanks for the recipe Tea, will try it out.
Tea, I am going to go out and buy a nice cross section of bourbons and wanted your input. Let me know if anything is not worth picking up, things are redundant or if I'm missing something obvious.
Four Roses Single Barrel
Rittenhouse Rye 100
Eagle Rare 10
Willett 6 year
Blanton's Single Barrel
Ridgemont Reserve 1792
Also, living in Texas my access to anything in the Buffalo Trace Antique Collection is fairly non-existent.
Last edited by Ishad; 12-15-2012 at 02:05 AM.
That is an excellent selection. When you are pulling down mostly top shelf stuff then it's all going to be good it's just a matter of personal taste. You don't have any unfiltered cask strength bourbon on the list and you may want to switch out the Noah's Mill for Bookers. Noah's Mill is fine and a bit interesting, but I think Bookers is a much better bourbon. Most the bourbon I drink now is unfiltered, and Bookers is a fine example. I normally opt for four roses or buffalo trace uncut and unfiltered, but I assume availability of that outside Kentucky is basically nonexistent. Sucks that you don't get to experience the majesty of the antique collection though.
The White Trash:
2 oz Malibu Rum
The Martini (Haast's preferred method):
2 parts dry gin
1 part dry vermouth
splash of olive juice
Instructions: add all 3 ingredients to a shaker with ice. Shake vigorously for 5-10 sec. Strain into martini glass. Dress with 1-3 olives.
You can get very spendy on gin and vermouth if you want. However, I've found Greenall's or Bombay Dry (or Bombay Sapphire if you like spending more) work well without costing an arm and a leg. Martini & Rossi vermouth is fine, though Dolin vermouth is nicer if you want to pay more. You can use jalapeno stuffed olives to add a kick. If it comes out green, you overdid the olive juice. It should have a slight hint of green, barely noticeable.
I haven't found a vodka martini I like yet, but I would like to try Potocki rye vodka in a martini sometime. I've had it before on it's own and it has a unique flavor I think would go well in a martini.
Any other gin martini drinkers wanna share their version?
2 oz Plymouth Gin
3/4 oz Noilly Prat Dry Vermouth
1-2 dashes Regan's Orange Bitters
I prefer well stirred over shaken. As a rule of thumb I think gin martinis should be stirred and vodka "martinis" should be shaken. This is a very classic and very standard martini, which I think has more than stood the test of time. I prefer the traditional lemon twist over olives as the lemon works exceptionally well with the orange bitters and Noilly Prat (and lemon and gin go together without say). What needs to be emphasized is that vermouth must be refrigerated and even then its shelf life is only about 3 months. For many years the trend was towards decreasing amounts of vermouth and rightfully so when it isn't being taken care of. Vermouth is a fortified wine; it needs to be treated like such. The good news is that more vermouth has swung back into popularity, but unfortunately a lot of bars still don't refrigerate it so the martinis are awful.
Plymouth is far and away my favorite gin for martinis, and it's good to have it on hand for the indelible pink gin, which only really works with Plymouth. I do think it's important to tailor the ratio's to your liking and they can range pretty far.
Last edited by Tea; 12-18-2012 at 06:59 AM.
I've heard great things about Plymouth, but haven't been able to talk myself into the ~$40 for a 750mL. I guess I'll have to break down and try it.
Thanks for the tips! I'll have to try out your method, though I typically like the salty olive flavor rather than citrus.
$40? Jesus, it's $28 here.
Yeah Plymouth is not even that expensive around here.
One thing to remember about vermouth is that it can and does go bad, so if you aren't using it in cocktails that often, consider buying a 375ml bottle instead of a full bottle.
I'll double check, but I remember it being in the high $30s last time I was at the store. Consider me jealous if I am correct and you guys can get it much cheaper.
Plymouth is $25 in Dallas, you're getting fucked at high $30s
Oh man, that periscope is a very fine drink that I'm definitely going to make. St. Germain is one of the greatest accent liqueurs of all time. It goes with with absolutely anything, and adds this nicely complex floral taste to cocktails. I think it lends itself spectacularly well to both cognac and gin who are bringing their own floral party.
1 oz Cognac
3/4 oz Rye
1/2 oz St Germain
1/2 oz Fresh lemon Juice
1/4 oz Lavender Syrup
Last edited by Tea; 12-20-2012 at 07:19 PM.
Does it make me a total douche to really like The Vesper? It was ordered for me as a joke at a party and I ended up getting 2 more.
The Vesper is just a good drink. The first drink James Bond orders is an Americano, so despite his watered-down-vodka-martini loving ways he wasn't entirely without taste.
Though thinking about, I'm going to try this new variation that I have just drunkenly created:
The Musical Accompaniment
2 1/2 oz Tanqueray
1/2 oz Vodka
1/2 oz Lillet Blanc
Rinse a cocktail glass with green chartreuse. A heavy shake over ice. Strain. Garnish with a long twist of lemon. Obviously I haven't done anything but make the drink a little more interesting by changing the ratios and adding some finishing notes.
Last edited by Tea; 12-22-2012 at 08:36 AM.
Nice summer drink
Castello and diet coke... Drink of choice.
I'm new here, but figured I might as well add one of my new favorites.
Corpse Reviver #2 (Lonely Raven version)
1 oz. gin (I prefer North Shore Gin made here in Chicago)
1 oz. Cointreau (NOT TRIPLE SEC!)
1 oz. Lillet Blanc (also used in the original James Bond drink from Casino Royal)
1/2 oz. fresh lemon juice
1/2 absinthe (Again, North Shore makes a great Absinthe)
Tools: shaker, strainer
Garnish: orange peel
Shake all ingredients in a shaker, strain into a chilled glass and garnish.
My version differs from the original in that I cut the lemon juice down to 1/2 oz, and increase the Absinthe from a dash, to 1/2 oz. It needs to be a good Absinthe though, otherwise it overpowers the drink.
1/2 oz orgeat
Stir with ice, strain, garnish with lemon peel
Mercenary's Double IPA ( I forget the exact name b/c it's been a few months).
Manhatten's when out. mmmm
2 fingers Bombay Sapphire
2 fingers tonic
Garnish with lime
Serve over ice in a rocks glass.
2 oz gin
1/2 green chartreuse
1/2 lime juice
Shake the fuck out of it. If your hands are not numb, then you're doing it wrong. Results in a mildly herbaceous, citrusy cocktail. Best fits a standard, martini glass. Keep the ratio, and adjust the amounts, for larger serving vessels.
Gimlets are fantastic, but my recipe is if you have money to burn (chartreuse, so expensive).
Apparently, neither cocktail will make the movie Battleship tolerable.
Last edited by Binkles; 02-10-2013 at 01:52 AM.
what is the best cocktail recipe? I am having a party and need some good ideas
I used to make these all the time:
1.5 oz Chambord
1.5 oz Sour mix
Splash of sprite.
I also was a fan of:
1 oz. Vodka
1 oz. Rum
1 oz. Gin
1 oz. Tequila
.5 oz Chambord
You can replace Chambord with any rasberry schnapps like Razzmatazz, but Chambord is superior.
What's a good way to make an alcoholic version of Amp energy drink?!??!
I've always enjoyed a Godmother.
Shot of amaretto and shot of Vodka on the rocks.
Before you ask, a Godfather is Jack and vodka on the rocks.
Amaretto gets a bad rap, but it leads to some nicely complex and well balanced drinks. Take the humble Amaretto sour, long regarded as among the shittiest of girly drinks.
Shockingly good Amaretto Sour:
2 oz good Amaretto
1 oz FRESH! squeezed lemon juice.
Shake. Strain over ice. That's all there is, but you after you make it you'll wonder how every other Amaretto sour you've had has tasted so bad. Obviously it's relatively light on the alcohol, but as a quick autumn digestif it's better than serviceable.
Last edited by Tea; 02-18-2013 at 07:18 AM. Reason: fucking kindle
My apologies. I only had a godfather once while in college. I find the godmother cocktail better though after a long evening.
1 1/2 parts Crown Royal
1 part Disaronno
over ice in a rocks glass
Who Crawled Through a River of Shit and Came Out Clean on the Other Side
A joy of almond
1 oz Kahlua® coffee liqueur
1/2 oz amaretto almond liqueur
1/2 oz creme de almond
1/2 oz Bailey's® Irish cream
1/2 oz DeKuyper® Buttershots liqueur
1/2 oz Absolut® vodka
As a cold shot... mmm!
Gin Martini is the best cocktail but sounds like you guys put a lot of vermouth in your martinis. I have never been a big fan and tend to use just a single martini olive instead... the ones sold as such that are pre-soaked.
Gin+tonic is another mainstay and I can drink those to the point of liver failure.
When I'm feeling ghetto I go with gin+oj.
wife's favorite martini is
1 shot frangelico
1 shot buttershots
1 shot vanilla vodka
1 shot disarnno
shaken not stirred.
another she likes, not as much
3 shots godiva chocolate liquor
1 shot vodka
Combining a bunch of liquor with vodka and serving it in a martini glass still doesn't make it a martini.
Real martinis have no vodka for that matter.
True, but i just went by it's NAME which is:
Absolut Nutcracker Martini
another of her fav's is
Church Lady Martini
1 1/2 ozs vanilla vodka
1 1/2 ozs frangelico
1 1/2 ozs kahlua
2 oz Cake Vodka
6 oz Orange Juice
We ended up with two bottles of sweet vermouth recently, and I had no idea what to do with it. So I research the interwebs and found out the Manhattan seems to be the common use for it:
2 parts bourbon
1 part sweet vermouth
1-2 dashes bitters
Garnish with maraschino cherry
Add contents to mixing vessel with ice and stir, strain into a martini glass. I found that adding a splash of the maraschino cherry juice helps balance the flavor a bit.
I'm open to other suggestions for sweet vermouth drinks, as we have way too much of it and it's wasting space I could fill with better booze.
Well first things first. What brand of vermouth? Were they already opened and when? What else do you have to work with? Vermouth is an essential ingredient, but you have to treat it with a bit of care. It's a fortified wine and has a shelf life of around 3 months, there is some debate as to whether refrigeration prolongs shelf life, but I do it anyway to be safe.
You can take that basic recipe for a Manhattan and vary the ratios a bit. I like 2 1/2 oz spirit to 3/4 oz vermouth with two dashes bitters. Rye in place of bourbon is a great Manhattan whereas scotch will make a Rob Roy. After that we're going to start needing some less commonly stocked stuff. Sweet vermouth pairs really well with campari to create a trio of excellent drinks - the Americano, Negroni, and Boulevardier. Then there are the classics like a blood and sand or a Vancouver, which calling for cherry herring and old Tom gin/ Benedictine respectively aren't likely to be an easy make for the typical home bar. Nevertheless there are a couple drinks that use pretty common stuff:
1 oz bourbon
1/2 oz sweet vermouth
1/2 oz orange Curacao
3/4 oz fresh lime juice
Shake. Strain. Garnish with a mint leaf.
Palm Beach Special:
2 1/2 oz gin
3/4 oz grapefruit juice
1/2 oz sweet vermouth
2 oz gin
3/4 oz sweet vermouth
3/4 oz pineapple juice
2 splashes orange Curacao
Comedy option: the groundhog day - sweet vermouth on the rocks with a lemon twist.
Last edited by Tea; 05-11-2013 at 01:45 AM.
Thanks for the suggestions, guys. Rob Roy seems like the next obvious choice since we also happened into a couple of bottles of low quality scotch I don't really want to drink on the rocks.
That's my favorite drink. It always makes me think of Rome - the way the sun hits the buildings in the afternoon.
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