Or what has been your go to lately? I’m usually a whiskey and ginger kinda guy but I’m trying to branch out a little these days. What’re you drinking?
Currently sipping on a Paloma:
- 1.5 oz Tequila (blanco)
- .5oz lime juice
- 4 oz Grapefruit soda (Jarritos today)
- Pinch of salt
Daytime: Caeser
Nighttime: Negroni or Manhattan
Those are my go to as well, except bloody Mary, but similar to a Caesar.
Black Russian is my thing most of the time. Also gin sour without egg is great.
Rye Manhattan up. Rye old fashioned if you want rocks and sweeter profile. But always rye.
Straight rye can be good too.
Dark, unspiced rum and any of the fruit juice monsters mixed 1:1 in a big gulp.
Keeps my heart on it’s toes.
Rarely drink cocktails, but Long Island Ice Tea is probably my go-to.
I like the sound of that. Needs to be bitter, otherwise I chug them !
I quite like salty margaritas and dirty martinis.
If you want bitter use fresh grapefruit juice, the sodas have enough sugar for a sweet/tart balance I enjoy but fresh is a lot more “dry.”
Try a salt and pepper martini. They changed my mind about gin
I’m sober now, but back when I drank I always loved a martini made with equal parts gin and sweet vermouth with a splash of grenadine and a maraschino cherry.
I don’t drink hard liquor any more, but even when I did, I didn’t drink cocktails, but did get a tiny bit fancy on straight whiskey.
Rye, mid or top shelf. Chilled glass with a whiskey stone. Sometimes with a beer.
French 75 (use good champagne)
French 76 (use good champagne)
Old fashioned (use expensive cherries)
Side car (use orange brandy instead of orange liqueur)
Manhattan (don’t skimp on bitters)
Cosmopolitan (throw the used lime into the shaker)
Whiskey sour (use egg white)
Gimlet (add a cedar leaf for more flavor)Fresh fruit is a must to make the best drinks.
I like the cut of your jib! 🎩
Great list. Missing Sazerac, but someone else has you covered already.
Off to find a cedar leaf, I haven’t tried that…
Whiskey sour (use egg white)
I’ve never heard of putting an egg white in those. What does that do?
Adds texture, almost creamy. Shake the hell out of the drink until it gets a nice foam topping.
That sounds pretty gross to be honest. Is it like meringue?
Second the whiskey sour (with egg white) and the Manhattan…
…and I’ll add a Moscow Mule when on a sunny patio and it’s a scorching day
Kentucky Mule here. Bourbon rather than vodka.
I also recommend Bundaberg ginger beer in any mule.
For a cocktail, I’ll take a well executed Mojito 9/10 times. That other 1/10 is often a White Russian.
Else a gin & tonic as a long drink, as long as they got decent stuff.
These days I have maybe 2-3 drinks a year at most, so I’m not willing to settle for inferior ingredients.
Well executed being the key here! I don’t know how many Mojitos I’ve had with just 5 limp mint leaves barely muddled in them
Yeah, or using syrups for lime, mint and even sugar. I’ve once received something that can only be described as a glass of sprite with a dash of toothpaste. Utterly repulsive.
Salmiakki, keep it classic.
Oh look it’s a Finn. The premade salmiakkikossu or home made turkinpippuri infusion?
Koskenkorva, I haven’t tried steeping my own.
Is the sun up? Bloody Mary
Is the sun down? Extra dirty gin martini. Preferably Hendricks or Botanist.
Negronis, I love campari and gin
I also love coming up with cocktails so I’d love to share one of my favorites, the Fire Eater (I’m also an actual fire eater)
- Dried whole chili peppers, broken in half
- Fireball
- Maraschino cherries and syrup
- Fill with coke and serve over ice, alternatively use cherry coke
The drink gets spicier as you drink. For the full experience eat the chilis at the end.
Absolute favorite is the Sazerac. Any recipe you find use less sugar.
Do you make yours with a split base of rye and cognac or do you go for straight rye? Love me a good Sazerac! If you haven’t had one yet, give the bijou or la louisiane a try too. Both are delicious new orleans style cocktails
I like it straight rye mostly but always love to try and see if a good bartender can make it 50/50 too.
Old Fashioned, when the bar is stocked enough and the barman knows, then Smoke & Cigars
