luvdunhill Posted April 12, 2011 Report Posted April 12, 2011 Tom and Jerry 1 egg, separated 1 tsp caster sugar 1 oz dark Jamaican rum 1/4 tsp ground allspice 1/4 oz brandy Hot Water Beat the yolk with sugar, rum, and allspice until thick. Beat the egg white until stiff. Fold together and add to a warm mug. Fill mug 3/4 with hot water. Lightly stir. Add brandy. Garnish with freshly grated nutmeg.
emelius Posted April 12, 2011 Report Posted April 12, 2011 Surly Furious, Surly Bender, Surly Coffee Bender... Surly is the best at canned beers...period...kinda bummed i shared my Abrasive at Jackie O's...but i have had that one on tap:)...
agile_one Posted April 13, 2011 Report Posted April 13, 2011 Nice use of the freshly received Glencairns. people. Except for Dan ... never thought I'd see "grawk" and "cocktail"in the same post. We are very ashamed, aren't we, JP and Mike? So sad to see a nice young man go soft.
shellylh Posted April 13, 2011 Report Posted April 13, 2011 Agreed, nice to see all the GC glasses being put to good use! I am glad to see Dan enjoying some fine cocktails. Sazerac cocktail is one of my absolute favorites (if done right of course)! Al: Those drinks look delicious! I like your twists. I cannot even remember the last time I enjoyed a nice cocktail (ok, thay may be a bit of an exaggeration).
tyrion Posted April 13, 2011 Report Posted April 13, 2011 Gene, I don't know what to say. It just makes me sad.
grawk Posted April 13, 2011 Report Posted April 13, 2011 Mikkeller / Stillwater Artisanal - Two Gypsies - Our Side
cetoole Posted April 13, 2011 Report Posted April 13, 2011 (edited) . Edited April 13, 2011 by cetoole
cetoole Posted April 13, 2011 Report Posted April 13, 2011 Since I have to follow that act, lets go big. Monkfish and diet mt. dew.
Voltron Posted April 13, 2011 Report Posted April 13, 2011 (edited) Monk fish looks disgusting. Laphroaig 25 sounds awesome. Cocktails are taking over, you SoFla nay-sayers! Muhahahahaha! Thanks Shelly, those are both quite excellent and the third of three in the article is on the menu right now. I have made these before but I think this recipe is a little softer on the Cynar or something. Very tasty and dangerously drinkable at 114.5 proof. Little Italy Adapted from a recipe by Audrey Saunders of New York's Pegu Club. * 2 ounces rye (Willett 2yo) * 1/2 ounce Cynar * 3/4 ounce sweet vermouth (Dolin) * 1 Luxardo cherry, as garnish Instructions: Stir all the ingredients, except the cherry, over ice and strain into a chilled cocktail glass. Add the garnish. Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/04/08/FDQ61I8LFU.DTL#ixzz1JMatCt2u Edited April 13, 2011 by Voltron
grawk Posted April 13, 2011 Report Posted April 13, 2011 Alice White Southeastern Australian Shiraz (from a juice box)
luvdunhill Posted April 13, 2011 Report Posted April 13, 2011 Chatham Hotel Special 1.5 oz brandy 0.5 oz ruby port 0.5 oz cream 0.125 oz dark Creme de Cacao Shake and strain. Definitely the best "desert" cocktail I've had!
cetoole Posted April 13, 2011 Report Posted April 13, 2011 Since my last offering got sneered at, and Dinny is an inspirational leader, Laphroaig 18.
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