UKBouldering.com
the shizzle => shootin' the shit => Topic started by: Joepicalli on May 23, 2008, 07:07:51 pm
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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.
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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)
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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(Oh Yes (http://www.youtube.com/watch?v=wCAM3C3dpIA)).
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.
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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 ;)
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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.
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i like this thread.
me too. though it would appear to be a gin thread so far...
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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 ...
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I very seldom use an olive. The true classic is with lemon.
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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! :alky:
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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.
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... 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.
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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?)
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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.
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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.
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jim, we use this:
(http://www.librizziacolori.it/primavera/menta_2.jpg)
it grows quite alot spontaneously here.
and yes, i was meaning soda water.
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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.
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I shall look forward to a martini next week then Joe?
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I shall look forward to a martini next week then Joe?
more than 3 and you'll remember nothing from the evening ;D
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I shall look forward to a martini next week then Joe?
Oh yes Andy. I think that will be mandatory.
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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 (http://www.bdelmlondon.com/) and were amazing
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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.
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i didn't know what "stalk" means, sorry.
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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.
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i didn't know what "stalk" means, sorry.
Basically any part of the plant that is not the leaf.
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Oh that stalk!
How quaint!
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Basically any part of the plant that is not the leaf.
Call Chris whatever you like, just not a botanist OK? :P
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JD made one called "Fuck Off" once, it was grim... think it had pastis or somthing, I qiute like ChamPernod at the Sanderson Suite, or Black Velvets at the same Joint.
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Basically any part of the plant that is not the leaf.
Call Chris whatever you like, just not a botanist OK? :P
Piss off Houdini, I was explaining it in basic terms for someone who doesn;t speak English as first language.
If you think what I said was wrong, feel free to make a positive contribution at any time.
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i'm a great fan of black velvet.
shame it's quite difficult to have it here...
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Massive sense of humour failure there Chris, get a grip chap!
Roots or flowers are neither leaves or stalks, wouldn't you agree?
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But would you be daft enough to use the roots of a mint plant or the occasional flower to make cocktails?
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No. But since you're UKB's most consistent pedant I couldn't resist a pop. (You did say ANY, sweetheart) I'm just sorry that you're humour gland is woefully underdeveloped. But now I know, and won't repeat my mistake. ;)
But back to cocktails . . .
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... and then there is the "champagne cocktail".
you take a flute, and put in its bottom a sugarcube or a spoonful of white sugar, and you drop two drops of angostura on the sugar. you add one part of brandy and top with champagne. you serve and you watch your partner of the occasion falling in love with you.
be sure to have the right gender aside, because this drink makes no exceptions.
(http://www.elbaworld.com/archivio/ricette/cocktails/champagne_cocktail.jpg)
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rather fond of white Russians:
shot of vodka, shot of coffee liqueor (kahlua) ice and top up with milk (cream is too sickly for me).
Also you can add a shot of baileys to make a mud slide which are even nicer but can quickly become too sickly
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Still haven't tried a Cheeky Vimto . . .
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you're
That will be "your".
:)
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Getting boring now. Bring it back to cocktails, Chris.
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you're
That will be "your".
:)
(http://forum.ninercaphell.com/images/smilies/Grammartime.gif)
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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 (http://www.bdelmlondon.com/) and were amazing
I'd have to say that its got to be lime, as you say though personal taste. Such a good drink on a hot day.
From the good things:
I'll add a bit of ponce to this thread, last weekends soaring temperatures lead me and the g/f to kick back and drink ourselves into a stupor:
Margarita (http://en.wikipedia.org/wiki/Margarita)
Mojito (http://en.wikipedia.org/wiki/Mojito)
Long Island Ice Tea (http://en.wikipedia.org/wiki/Long_Island_Iced_Tea_%28cocktail%29)
(Other cocktails) (http://en.wikipedia.org/wiki/List_of_cocktails)
I also enjoyed quantities of Sangria with Tapas. :pissed:
Last night was cosmopolitans, not really my thing compared to the others listed.
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I was suprised myself as I can't stand gin and tonic with lemon in it but love it with lime in.
I rememeber a cocktail dense made at Miles' party a few years ago, he went into the kitchen and poured everything he could find into a pint pot and then drank it, needless to say he was by far the cleverest person there
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Dense was riffing on a theme of what alcoholics know as The Muddy Puddle.
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ahh, long island iced tea...
such good memories of long long aperitivos in the summer, then a quick jump home to gulp something solid and then out again in the night.
dammit, that was a lifestyle.
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Love cocktails but rarely find myself in a position to have one...
My folks (retired) are rather generously taking their offspring and associated partners and grandchild(my sproglet) away for a week on the med, all inclusive for the GDP of a small african country. This holiday falls a week before a world cup event for my bro' so he, and I to some extent, must forgo the Willy Wonka style food mountain. However, it does give me the opportunity to taste test a different cocktail on the hour, every hour for the last half of every day. . 7 x 12 cocktails, approximately 80 odd over a week. I think if I write down their names before I go, like business cards, I can simply push them across the bar after tea-time when my Spanish seems to go downhill. I would imagine writing down my findings would help, and I will report back afterwards naturally.
Hasta la manana
Stallionito
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Classics and opinions:
Sidecar: 2 brandy
2 lemon juice
2 Cointreau
1/2 chilled water
Shaken over ice. served in a martini with a slice of lemon garnish.
Do you have an alternative?
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I would just like to confirm the fineness of Joe's martinis. Chin chin.
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white cosmopolitan:
5 lemon vodka
2 triple sec
2 lime juice
5 white cranberry juice
twists of orange peel
shake and strain into chilled martini glasses, garnish with the peel
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Just got some sugar cane from Tescos on Ecclesall rd. It must be good for some rum based carribian deliciousness, but i don't do to much with rum (except for daquaris, obviously). ANyone got any sexy punch type ideas that might incorporate it?
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i think this might be good for stripping paint:
1 Cup lime juice
2 Cups Bajan Raw Cane Sugar Syrup
3 Cups Cockspur Rum
4 Cups water
angostura bitters
nutmeg
In a pitcher, combine the lime juice (freshly squeezed), syrup, rum, water, and bitters and stir well. Pour into glasses filled with ice, and sprinkle the nutmeg over the top. Garnish with a cocktail cherry.
Remember this simple rhyme used when mixing this drink in Barbados: 1 of Sour, 2 of Sweet, 3 of Strong and 4 of Weak.
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Just discovered this site: http://www.cocktaildb.com/index
Looks good
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Pearshaped Black Velvet,,,
1/2 Guiness
1/2 Pear cider
100% moresome!!!
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good book for cocktails called the american bar.
here's a personal fave... the godfather. build over ice, one shot blended whisky, one shot amaretto. enjoy in a leather armchair....
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i discovered a fine cachaca shot recipe late night, courtesy of a very amusing brazilian barman...
nice cachaca (not 51) - nice big slug in a shot glass.
spoonful of runny honey.
one cinnamon stick.
stir with cinnamon stick till all honey has dissolved and then sip...
has some clever brazilian name, but can't remember what it was.
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Must raise myself from the dead at 3 am tomorrow for an early flight to Alcudia, Mallorca and the week of all-in loafing. I am taking paper and crayon to compare and contrast. The number of cocktails checked will be governed primarily by the cross-sectional area of my throat, but I will be attempting an hourly sample between lunch and midnight. Family permitting. I shall report back next week.
Ask not whatUKB can do for you, but what you can for UKB
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Time to give this kiss of life.
Anyway,
1 shot of elderflower liquer, current available from waitrose for around £10, half a shot of vodka and stir over ice the finish with some Feniman's rose lemonade.
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Elderflower cordial will probably do the same thing taste wise and is also a lot cheaper, although you may need more booze to make up for it.
It's nice in champagne or cava too.