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Just curious: what's your favorite cocktail(s)?

For me, I think it's got to be the Long Island Iced Tea. ^_^ There's just something about the complexity of flavor that results that leaves it so desirable.

The mix I'm using today:

Equal measures of:
- basic white rum (Morrison's, in this case)
- London gin (same)
- Curaçao (don't skimp here - Gabriel Boudier's is superb, from Waitrose)
- tequila (here, Aqua Riva reposado - you want a fairly up-front one, not something superbly mellow like Patrón Silver)
- vodka (in this case, Chase, but pretty much anything will do)

Add a shake of lemon juice, ice, and a good dash of cheap diet cola. Yum!
 
 
 
 
 
 
I have been exploring so many new cocktails recently.

My favorite is a 'tweaked' Manhattan that I came up with a bartender friend of mine:

2 oz Rittenhouse Rye
1 oz Byrrh Quinquina
2 shakes Angostura

(212 is the area code for Manhattan)

A Luxardo Cherry(no real substitute I found) or a twist of orange peel to garnish.

However, I have become quite partial to a Bees Knees made with Meadowfoam Honey, which tastes like mashmallow fluff!
Mmm! I am jonesing to get another Master of Malt order in, so maybe a good rye would be an idea. They do have quite a few, but what of theirs might you commend?

I admit, I'm not huge on cherry - but, maybe that depends on the pungency. I'm anybody's for a strawberry daiquiri, though. =:)

Ooh, I could definitely go for honey of that calibre! =:9 The name reminds me of a cocktail I had at the Brunel Museum the other week, using meadowsweet, which was apparently once fairly well used in cooking, but has all but fallen out of recognition. (Stupidly, I forgot to take any photos of the cocktails we had there)

I have been exploring so many new cocktails recently.

You really need to post more! I'd love to read about these adventures. ^_^
Interesting, I just browsed their site and definitely, American Whiskey is cheaper in the US, but even their Scotch prices seem steep.

Anyway, they have the three ryes I would recommend - Bulleit is definitely one of the best, but it's only $20 a bottle here.

Templeton is mild and is good for someone looking to 'find their feet' in the rye world

Rittenhouse is my favorite to use as a mixer, it has a strong peppery flavor that is enhanced by being 100 proof.

The Wild West Double Rye is totally a favorite of mine, but again, it's $20 here and I wouldn't like it much at that price because that price approaches my favorite(and not on Master of Malt) - Angel's Envy. They finish the rye in Rum casks and it has a finish of burnt sugar that even leaves a caramel smell in your glass when you're finished.
Finestkind! Thanks for that - I'll take a look, and make a selection.

The pricing may, in part, be due to the taxation involved, which can be quite significant on a cheap bottle of wine, per this wine calculator, though arguably less significant for a spirit, per this HMRC tariff list. At £23.80 per litre of alcohol, a 700ml bottle at 40% would attract 0.28 of that rate, so £6.66, plus 20% VAT.

I suspect I may be bringing one or two bottles back with me, when I next swing past the Bay. ^_^

(Oo! Just noticed - as far as LJ's concerned, this is apparently entry number 1000 in my journal!)
Thanks for explaining the sin tax syntax.

I figured it must be some sort of tariff that was bumping the price upwards.

I've been trying to come up with a excuse to get myself a Glenfarclas bottle distilled in 1972 - my birth year. It's $650 at a store near me and I have been visiting it once a week because I'm considering buying it.
*sigh* I admit, I omitted a rye this time around. Forgive me. ^_^;

What I did wind up ordering:
A sample of Professor Cornelius Ampleforth's Cold-Distilled Absinthe; I'm not huge on anise, but reviews suggest it's all very well balanced, perhaps along the lines of his superb Bathtub Gin. It's quite an unorthodox drink, in any estimation, being vacuum distilled as more of an infusion, to not far off an azeotropic mix.
GlenDronach 15 Year Old Revival - not an especially exotic Scotch, but it sounded quite pleasing, at a fairly modest price. I'm still quite a novice in the whole world of Scotch (and wine, for that matter), but I'm enjoying finding out more.
Rumbullion! Navy-Strength, as I've had it before, and am very fond of it. ^_^ It's almost a liqueur - beautifully put together, fabulously tasty.
Wokka Fusion Vodka. I was looking around for an interesting (and not Russian) vodka, and that appealed - I don't know if it'd be good in a Long Island Iced Tea, but I'll surely be finding out. =:D More likely, I suspect it'll lend a novel take on some other classics, as well as, hopefully, being rather enjoyable in its own right.
And finally, a sample of BenRiach 42 Year Old 1971 - Single Cask. It's not exactly a trivial purchase for a full bottle, and not something I'd entertain yet, as I want to get Mum whisked off to distant lands first, but maybe someday. Still, I'm eager to gain a better perception of just what good, older whiskies can be like.

Angel's Envy sounds like one I'd especially go for - the mention of caramel reminds me of the 20 y.o. Dictador rum I had a few months back, with a long, elegant demerara aroma on the palate.
Can't say I even have a favorite — I've never tried that many cocktails. That said, I do like a good Cosmopolitan.
Ahh, nice choice! I'm quite fond of long, fruity cocktails - the fruitiness affords an interesting dimension, separate to whatever spirits may be involved. Smoothies can be so gorgeously corrupted. =:9

~adjusts halo~
I bet they can! :) But it'd be easy to go over the top there, with the fruity taste masking the alcohol, and the sweetness making you drink more. OTOH, that may be exactly the intended effect, depending on the circumstances. :)
*grin* There is that. =:) Indeed, it's so easy to make something like a strawberry/banana smoothie into something quite potent, without it seeming so. For me, though, there's got to be fair warning - maybe tequila, say, to provide that.. "stopgap"? An anchoring point, so you can feel yourself drift away gradually. =:)

It's all got to be mellow, though. Unless I'm at something like a gig, with no choice in drinks, I so enjoy being able to just chill to the ambience, and enjoy the food and drink through the evening. I'm very much a proponent of Mediterranean dining, and beyond - arrive at some point in the evening, and don't leave until the place is closing. ^_^ It's all to be enjoyed, and really, there's no hurry. ^_^
When I used to be doing a lot of traveling for work, I asked a bartender once to give me something "sweet, a little fruity, and not too strong." His response, predictably, was "hey Andrea, some guy at the bar wants to see you!"

But whatever he made for me that night was really good, in any case.

I'm sort of a lightweight, so I hardly ever drink, but weirdly long islands are pretty much my favorite... since I got hooked on the "add your own cola" mix they sold while I was in CA in the late 90s. I got kind of hooked on the not-quite-right flavor, and now I like the real things. :P
Long Island Iced Tea for me too, by far my favorite :)
Long Island Iced Tea is definitely what got me started in the world of cocktails, but the problem is that as a cocktail, it contains so many spirits that you never get a handle on what each of them taste like.

As I've explored the 'simpler' cocktails that only have one spirit, I've come to know that there are flavors and subtleties in the inebriation that affect me differently.

Also - my sweet tooth is pretty much gone so I'm not interested in something where the sweetness covers up the flavor of the spirit(though I love a well-made Mai Tai)

So my journey into single-spirit cocktails started with things like Cosmos and Margaritas that I made at home and expanded into things like Bees Knees, Manhattans and others.

One flavor that I can't seem to get around is one from a drink I've 'made up'

1 shot - Templeton Rye
1 dash - Grade B maple syrup
5 dashs - black walnut bitters

Shake with ice and serve over rocks

This is a very good and solid drink with a smooth mouthfeel, a sweet entry and a complex finish thanks to the maple and rye.