[Joepicalli]

Sloper's Idea.
This is the place for all your esoteric alcohol ideas.
And of course the venue for the endless argument as to what constitutes the perfect dry martini.
Actually what constitutes it is the following:
9 parts Tanqueray export strength gin
1 part noilly prat vermouth.
Method: pour and swirl the chilled vermouth into a chilled martini glass. Add gin straight from the freezer. Stir.
Cut a strip of lemon peel, twist over surface, drink.
If feeling all low rent and 'Vagas add olive and call room service for a hooker.

[Cookie]

A girly one:

Make some fresh espresso, let it cool
Shake one shot of espresso with two shots of vodka, lots of ice, and a splash of hazelnut syrup, strain into a martini glass.

(I made these one evening when I'd decided we should have grown out of vodka with over-caffeinated sugary drink company)

[Duma]

Well Lo and Behold, just as I'm debating where to put this, a new thread appears - again not ideal, but since we're unlikley to get enough support for a "mixer recipe" thread, I'll copy it over from the food glorious food thread...

Elderflower Champagne.
NB - this bears no relation to champagne apart from being fizzy - it's main purpose is as a coke alternative for kids, and diluting gin
I was brought up on this, it's awesome. Am just polishing off the last of last years with Tanqueray().

Per Gallon (metric, what the fucks that?):
4 elderflower blooms (pick em when it's sunny, and a minimum of a couple of days after the last rain)
13 oz sugar
1 lemon
1 Tablespoon vinegar

Dump the sugar in a container big enough for all you're gonna make, heat a little of the water and pour over to dissolve. Add the rest of the water, vinegar and flowers. Halve the lemon(s) squeeze the juice in, then drop the whole fruit in as well. Stir, cover, leave 24hrs. Strain through muslin and bottle (NB best are  ex coke 2l type bottles, don't use anything that wasn't designed for carbonated drinks). Leave it for 3-4 weeks, and enjoy.
It's in season people.

[fatdoc]

i must vouch for joe's concoction


it's simply the best booze i ever had.


now, that is something you should all be rather scared of 

[Nibile]

9 to 1 parts of gin to vermouth is very good, it's actually called a "montgomery", because it uses the same proportions that the II WW british general always wanted to apply to his and enemy troops in battles: 9 of his 1 of theirs...

anyway, i like my martini even drier.
you put ice in a shaker, then you pour the vermouth in, you stir, then with a filter you throw the vermouth keeping the ice. then you pour the gin into the shaker, you stir and you serve. i skip the olive for a simple lemon twist.

and, still on gin matter, i sometimes have a "gimlet": 9 parts gin, 1 part lime juice.

i like this thread.

[Duma]

i like this thread.

me too. though it would appear to be a gin thread so far...

[grumpycrumpy]

As summer is here then the time is right for dancing in the street ..... And I prefer to samba with a large caiprinhia in my hand ...

[Joepicalli]

I very seldom use an olive. The true classic is with lemon.

[Big Jim]

Maple Old Fashioned

Cut a slice of orange peel over a tumbler, rub it round the rim then place in the bottom of the glass.  Give it a good mashing with a stirrer to get as much of the oil out as possible, then add about 2tsp. of maple syrup, some decent sized ice cubes and a shot of Makers Mark.  Stir for 3 or 4 minutes, then add some more ice (glass should be about 2/3 full with ice), more whisky and stir for another 3 or 4 minutes.  Check for sweetness and smoothness, add more maple syrup / stir more as required.  Finally, use the hook thingy on the back of a zester to cut a curl of orange peel (again, over the glass), drop in and drink.

It takes a bit of experimenting to get the strength / sweetness / orangyness to taste, but if you like bourbon it's a winner!  

[Nibile]

for the summer i like mojito alot.

for one. two small spoons of brown sugar, and the juice of half a lemon. then add mint leaves, seltz. stir without mashing the leaves, or they will give a bitter taste. then put ice and rhum.

[Nibile]

... and then still for the summer: "moscow mule". in a highball you put a few drops of angostura, one shot lime juice, two shots wodka and top with ginger ale.
and i can post on this thread only because i have a bottle of valpolicella classico 2005 right by my side, otherwise i couldn't bear it.

[Jim]

for the summer i like mojito alot.

for one. two small spoons of brown sugar, and the juice of half a lemon. then add mint leaves, seltz. stir without mashing the leaves, or they will give a bitter taste. then put ice and rhum.

Its the mint stalk you want, you mash this to extract the mint oil, the leaves are just for show. You also want soda water (is this what you mean by seltz?)

[Sloper]

Ahh, my true calling.

Here are a few to be going on with.

1 large measure of very cold good vodka, 1 measure of elderflower cordial, one measure lime juice, pour into a frozen shot glass.

2 large measures of good golden rum, teaspoon of grated fresh ginger, 6 measures freshly pressed apple juice.  Muddle ginger with crushed ice, add rum and juice.

1 measure vodka, 1 measure kahlua 4 measures coca cola a dash of tabsaco.

2 measures white rum, 1/2 measure cherry brandy, 4 measures pomegranate juice

2 measures good malt whisky, 1 tsp honey, 2 cloves, shake ingredients with ice and pour over ice with a twist of really hot chilli.

[Yossarian]

i'm a bit out of touch with cocktails these days (bar the odd martini or caipirinha)...

however, check this - http://digital.diffordsguide.com/1/Home/Entries/2008/4/15_The_Cabinet_Room.html

i think the phrase "home bar" is a little wide of the mark.

[Nibile]

jim, we use this:

it grows quite alot spontaneously here.
and yes, i was meaning soda water.

[Joepicalli]

Mojito with an extea punch.
Recently I have been making my mojitos as follows.
Muddle 12 mint leaves with a spoon of plam sugar asnd 1 measure lime juice in a collins. (gently so as not to release the bitterness in the mint)
2/3 Fill with ice
Add 1.5shots of white rum.
stir briskly
add 3 dashes of Angosturas
add 0.5 measure of Wray's overproof rum.
top with soda.
The Wray's overproof really spruces this up.

[andy popp]

I shall look forward to a martini next week then Joe?

[fatdoc]

I shall look forward to a martini next week then Joe?

more than 3 and you'll remember nothing from the evening

[Joepicalli]

I shall look forward to a martini next week then Joe?

Oh yes Andy. I think that will be mandatory.

[Jim]

Well done nibs, thats mint alright. Like I said you need the stalk part of it to get the oils out.
Also you should be using havana club 2 year old rum. I have experimented a bit between lime and lemon and I think the lemon wins hands down but I suppose its all down to personal taste.
I have drunk quite a few of them in here and were amazing

[Houdini]

One of the skankfest punker bars I frequent @ the Hafentreppe (where the illegal alien Africans hangout to sell weed and watered-down coke) just off the Reeperbahn, serves an amazing Mexicaner (like a TexMex Bloody Mary):

They jealously guard their recipe so I can't get it just right.  It's approximately 1/3 Vodka, 2/3 tomato juice, 'some' Mex-style salsa dip/dressing, black pepper, Worcester sauce, Tobasco (unsure if there are other tweaks).

Tried making it many times but can't crack it; I'm also hoping to find a certain errant ex-bar employee and either beat or bribe w/ hashish to get the exact recipe.

Anyway, it's served by the shot, and is truly delicious.  Let you know if I find it.

[Nibile]

i didn't know what "stalk" means, sorry.

[Houdini]

Alas the certain ex-employee refered to above is not female, cute, and gagging for some English tuition . . .

. . . But an anarchist punk friend w/ nose ring, various anti-fascist tattoos, and a penchant for May Day Polizei-fighting.



We go back.

[SA Chris]

i didn't know what "stalk" means, sorry.

Basically any part of the plant that is not the leaf.

[Houdini]

Oh that stalk!




How quaint!