Dusty Chalk Posted May 9, 2011 Report Share Posted May 9, 2011 grawk house malbecBuh? You're making your own wine now too? Link to comment Share on other sites More sharing options...
grawk Posted May 9, 2011 Report Share Posted May 9, 2011 no its rebra ded. im just too lazy to remember the real name [edit] I don't know what the fuck I meant by rebra ded, stupid ipad It was one of my normal malbecs that I have a case of, not a home made wine[/edit] Link to comment Share on other sites More sharing options...
Dusty Chalk Posted May 10, 2011 Report Share Posted May 10, 2011 Does it taste like Sweden? Link to comment Share on other sites More sharing options...
luvdunhill Posted May 10, 2011 Report Share Posted May 10, 2011 Brandy Cassis After three attempts, I think I finally got this one right. 2 oz Armangac 0.5 oz Creme de Cassis 0.5 oz fresh lemon juice Shake! Couldn't seem to find the Harvard Veritas Link to comment Share on other sites More sharing options...
morphsci Posted May 10, 2011 Author Report Share Posted May 10, 2011 Harvard Veritas  1 oz London dry gin   1 oz Cointreau   1 oz lime juice or lemon juice, strained Shake with lumps of cracked ice. Strain into a Champagne flute. Top with 1 oz crème de cassis. Link to comment Share on other sites More sharing options...
luvdunhill Posted May 10, 2011 Report Share Posted May 10, 2011 Wow, I don't think I could handle 1 oz of cassis.... Link to comment Share on other sites More sharing options...
Voltron Posted May 10, 2011 Report Share Posted May 10, 2011 Nice drinks! Cortez the Killer Adapted from a recipe by Brent Butler of Blackbird in San Francisco. 2 ounces blanco tequila 3/4 ounce Bonal aperitif wine 1/4 ounce creme de cacao 1 small orange twist, as garnish Instructions: Place all ingredients except the garnish in a mixing glass. Add ice and stir for 15 seconds. Strain into a chilled coupe. Add the garnish. Link to comment Share on other sites More sharing options...
luvdunhill Posted May 10, 2011 Report Share Posted May 10, 2011 Nice Al! What does Bonal taste like? Any subs? Link to comment Share on other sites More sharing options...
morphsci Posted May 10, 2011 Author Report Share Posted May 10, 2011 Wow, I don't think I could handle 1 oz of cassis.... Sure you can. I'll go first. How is Cortez the killer Al? Seems like a weird combination. Link to comment Share on other sites More sharing options...
luvdunhill Posted May 10, 2011 Report Share Posted May 10, 2011 Ok, it's not bad.. As it warms up and you get towards the bottom in gets really sweet though. Link to comment Share on other sites More sharing options...
Voltron Posted May 10, 2011 Report Share Posted May 10, 2011 (edited) Nice Al! What does Bonal taste like? Any subs? Sure you can. I'll go first. How is Cortez the killer Al? Seems like a weird combination. Funny you should mention a substitute, Marc, because the Cocktailian article where I found the recipe specifically says "There's no real substitute for Bonal, I'm afraid, but it can be found at good wine stores." The taste is hard to describe but the quinine blends with herbs and makes a really interesting flavor. Here is a comment from some that is helpful: "For those unfamiliar with Bonal, it's a true Quinquina - quinine is the principal botanical and bittering agent. The base is Mistelle, a fortified unfermented grape must - think Pineau des Charentes or just brandy fortified grape juice. In the home region this is served with a squeze of lemon and on the rocks, maybe some soda. Given the mistelle base it's also nice for stretching out the wood on brown spirits. A simple demonstration is a 1:1 with rye and a dash or two of orange bitters." I really enjoy the Bonal & Rye (2 ounces rye whiskey, 1 ounce Bonal Gentiane-Quina, 1/2 ounce Cointreau, 2 dashes orange bitters, 1 dash Angostura bitters, Orange twist, for garnish) and I'm glad to find more options for drinking it. Jim, I quite liked the Cortez and should have been rocking the Neil Young, but I actually did that yesterday. The flavor is smokey, chocolately and herbal all at the same time, and the tequila bite shines through. Try it, you may like it. Next up, In Harvard We Trust! (good cassis is a must for this one!) Edited May 10, 2011 by Voltron Link to comment Share on other sites More sharing options...
Voltron Posted May 10, 2011 Report Share Posted May 10, 2011 (edited) Ok, I lied. After seeing that Marc already tried the HV I reverted to my original plan and made a top shelf Saratoga. i had been meaning to find a reason to open the Cocchi vermouth and wow is this good! I will sample the vermouth solo later but this is an excellent manhattan variation. The Saratoga 1 fl. oz. Rye Whiskey (Van Winkle Family Reserve) 1 fl. oz. VSOP Cognac (G-R XO brandy) 1 fl. oz. Sweet Vermouth (Cocchi Di Torino) 2-3 dashes Angostura Bitters (1 Angostura and 1 cherry) Stir all ingredients over ice. Strain into a cocktail glass. Oops, didn't realize the pic was awful. Sorry. Edited May 10, 2011 by Voltron Link to comment Share on other sites More sharing options...
luvdunhill Posted May 10, 2011 Report Share Posted May 10, 2011 (edited) Had to re up on Plymouth and Tequila, and threw in one more for the hat trick: Edited May 10, 2011 by luvdunhill Link to comment Share on other sites More sharing options...
raffy Posted May 10, 2011 Report Share Posted May 10, 2011 Handy Rye with a little splash of water to cut it around 100 proof. Yummy....a little smoother than Van Winkle Rye but not quite as spicy Link to comment Share on other sites More sharing options...
grawk Posted May 11, 2011 Report Share Posted May 11, 2011 weyerbacher heresy This, but inside Link to comment Share on other sites More sharing options...
manaox2 Posted May 11, 2011 Report Share Posted May 11, 2011 Terrapin Monk's Revenge Link to comment Share on other sites More sharing options...
luvdunhill Posted May 11, 2011 Report Share Posted May 11, 2011 Margaritas! Link to comment Share on other sites More sharing options...
manaox2 Posted May 11, 2011 Report Share Posted May 11, 2011 Terrapin Rye Squared Link to comment Share on other sites More sharing options...
luvdunhill Posted May 11, 2011 Report Share Posted May 11, 2011 Anyone up for one of these? Fanciulli Cocktail 1½ oz bourbon ¾ oz sweet vermouth ¼ oz Fernet-Branca Stir with ice and strain into a stemmed cocktail glass. Or, serve it on the rocks in an Old-Fashioned glass. Though you can use any sweet vermouth, a big, bold vermouth such as Punt e Mes or Vya is the best bet up against Fernet-Branca. Link to comment Share on other sites More sharing options...
Augsburger Posted May 11, 2011 Report Share Posted May 11, 2011 OK, in keeping with the 2007 theme--- 2007 Signorello Padrone, picture commensurate with the taste............... Link to comment Share on other sites More sharing options...
emelius Posted May 11, 2011 Report Share Posted May 11, 2011 Cigar City Big Sound...lil' bit sweet, but good...now sleep... Link to comment Share on other sites More sharing options...
mikeymad Posted May 11, 2011 Report Share Posted May 11, 2011 OK, in keeping with the 2007 theme--- 2007 Signorello Padrone, picture commensurate with the taste............... Bottle sealed but full pour in glass... hmmmm looks lovely though.. Link to comment Share on other sites More sharing options...
tyrion Posted May 11, 2011 Report Share Posted May 11, 2011 I don't know why I am encouraging this but dinny and any other NY CockTails may want to check this out: Time Travel Happy Hour: Mad Men Cocktails Link to comment Share on other sites More sharing options...
raffy Posted May 11, 2011 Report Share Posted May 11, 2011 I don't know why I am encouraging this but dinny and any other NY CockTails may want to check this out: Time Travel Happy Hour: Mad Men Cocktails I smell a closet cocktalian! Having an almost double serving of Chocolate Peanut Butter protein shake. Link to comment Share on other sites More sharing options...
guzziguy Posted May 11, 2011 Report Share Posted May 11, 2011 OK, in keeping with the 2007 theme--- 2007 Signorello Padrone, picture commensurate with the taste............... Posed? Bottle sealed but full pour in glass... hmmmm Link to comment Share on other sites More sharing options...
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