The cocktail thread (I blame the Rona) - post yours !

In honor of the 147th Running of the Roses, I will be enjoying my annual Mint Julep this afternoon:

Muddle mint in bottom of tall glass
Add 1 oz simple syrup (1:1 sugar to water. I make it in the microwave. No need to spend $ on store-bought sugar water)
Fill glass wih crushed ice
Pour 2 oz bourbon over ice

You need a straw for this one. Be careful... They go down way too easy...
 
brewmeist said:
In honor of the 147th Running of the Roses, I will be enjoying my annual Mint Julep this afternoon:

Muddle mint in bottom of tall glass
Add 1 oz simple syrup (1:1 sugar to water. I make it in the microwave. No need to spend $ on store-bought sugar water)
Fill glass wih crushed ice
Pour 2 oz bourbon over ice

You need a straw for this one. Be careful... They go down way too easy...
Click to expand...

That just reminded me that I have to fly into Louisville tomorrow. My hope is that the Derby crowd has all gotten on their flights and departed leaving the airport deserted for me.

Stealth_81
 
Stealth_81 said:
That just reminded me that I have to fly into Louisville tomorrow. My hope is that the Derby crowd has all gotten on their flights and departed leaving the airport deserted for me.

Stealth_81
Click to expand...
They are limiting the crowd to around 50,000 this year. You should be good. I'm sure half of them will be on their private planes.
 
Let us not forget that it is Cinco de Mayo today.

Top-Shelf Margarita
1 oz. Anejo Tequila
1 oz Grand Marnier
1 oz. Key Lime Juice
1 oz. Simple Syrup

Salt on the rim is optional.


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I have hummingbird feeders and I make my own hummingbird nectar, which is basically simple syrup.
If you don't want to buy simple syrup, buy a gallon of this stuff for $4.00 and use the savings to buy better booze.
Yes, it is perfectly safe for hummingbirds or cocktails. It's just sugar-water.

In other words, don't buy simple syrup in the liquor store. It's really, really overpriced.




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The classic Mai Tai (a rum-forward drink that looks foo-foo, but packs a punch)

1 1/2 oz White rum
1/2 oz Fresh lime juice
1/2 oz Orange curaçao
1/2 oz Orgeat syrup
3/4 oz Dark rum

Shake all ingredients except the dark rum together in a mixer with ice. Pour everything into a glass and float the dark rum onto the top.
Garnish with a lime wedge, pineapple, cherry, and serve with a little paper umbrella and a straw.
 
I give you the Paloma (more common in Mexico than the margarita is, in the U.S.):

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The Paloma is a refreshing, easy-to-make cooler that combines tequila, lime juice and grapefruit soda. Its origin story is nebulous, but most reports peg its creation to the 1950s. Blanco tequila is the traditional choice, but lightly aged reposado also makes a fine drink.

In this case, it’s best to keep the añejo capped, as the well-aged expression’s oaky profile disrupts that clean, refreshing taste you want in a Paloma. In my opinion, really good añejo tequila is best enjoyed neat or with a big ice ball or block.

In Mexico, Jarritos soda is a popular choice for adding the effervescent grapefruit note. This brand is relatively easy to find stateside, particularly in grocery stores that stock Mexican foods and ingredients. Squirt is another common pick in Mexico, while Ting and Fresca are also suitable options.

Ingredients
  • 2 ounces tequila
  • 1/2 ounce lime juice, freshly squeezed
  • Grapefruit soda, chilled, to top
  • Garnish: lime wheel
  • Garnish: salt rim (optional)
 
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I had high hopes for the Paloma and I must say that the best mix (for me) just leaves out the lime juice.
Tequila and Squirt with only a lime wedge and a lot of crushed ice. Perfect.

I have not tried it with Jarritos yet, because they were out of the stuff when I went to the store.
 
THParent said:
View attachment 9284

The classic Mai Tai (a rum-forward drink that looks foo-foo, but packs a punch)

1 1/2 oz White rum
1/2 oz Fresh lime juice
1/2 oz Orange curaçao
1/2 oz Orgeat syrup
3/4 oz Dark rum

Shake all ingredients except the dark rum together in a mixer with ice. Pour everything into a glass and float the dark rum onto the top.
Garnish with a lime wedge, pineapple, cherry, and serve with a little paper umbrella and a straw.
Click to expand...
My 50th was recent, and my mom treated me to a weekend at a very nice resort nearby. I asked DD to be my wingman and off we went. Poolside, lazy river, sun, relaxation, and my DD treated me to several of these. Can confirm that they do indeed go down easy and pack a whollup.
 
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Made this one last night when we had friends over for cocktails. It was pretty good.

I also made my own concoction of Suntory Whisky and Ginger Ale.
I call it the "Tokyo Drift".
 
My first time shot of Jeremiah Weed today for a spirited toast with family and friends at DS sendoff party. Can't say it's good, although it was a little better than expected. Will remember this one not for the taste, rather for the company it was shared with. Will be looking forward to the next one, again not for the taste, but for the company it will be shared with.
 
I give you the DEAD TURTLE SHOT.

Pickle Juice
Hot Sauce
Vodka

Amazingly, not all that bad.
 
Found myself pulling invasive mint from a pot today and mumbling derogatory remarks. Then it hit me, it’s going to be super hot again tomorrow. I don’t have to work and we have rum and lots of limes.

Stopped pulling the mint, mentally thanked my kids for gifting me an invasive herb for Mother’s Day a decade ago and smiled.

Might have been inspired by another SAF member who likes this cocktail.
 
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