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#301 Brian Robinson

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Posted 21 May 2011 - 05:26 PM

I'll send you some. I made it in a 2 gallon batch. :thumbup:
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#302 AiO

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Posted 26 December 2011 - 06:58 PM

Had a Statesman cocktail earlier this evening and it got me to tinkering. I fixed this Southern variation in honor of infamous New Orleans governor and senator Huey "Kingfish" Long:

Kingfish Cocktail

2 oz. Genevieve genever
.5 oz. creme de peche
1 heapin' barspoon Herbsaint Original
1 good dash Bitter Truth Creole bitters

Stir with ice and strain into chilled coupe glass. Garnish with flamed lemon peel.

"Every man a king!"


EDIT: Tried this again last night, only with Anchor Distilling's Genevieve genever-style gin in place of London dry on a whim. It really took the drink to a whole new level--from "pretty good!" to "it'll make you slap your grandma!" Dried it out, gave it some backbone, and imparted a wonderful floral fruitiness. I've adjusted the above recipe accordingly.

Edited by AiO, 28 December 2011 - 05:17 AM.

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#303 Evan Camomile

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Posted 30 January 2012 - 09:02 PM

"Bloody Lafitte" Sazerac.
Chill a spirits glass or a small rocks glass.
In a mixing glass put:
1 sugar cube
3 dashes of Orange bitters
A splash of water, muddle the sugar cube but don't dissolve it.
2oz Pyrat XO Rum
Fill mixing glass with ice and stir.
Take out the chilled glass and rinse with a small amount of Ridge Absinthe Blanche.
Strain the mixing glass into the chilled glass.
Add a Blood Orange twist.

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#304 AiO

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Posted 17 February 2012 - 05:40 PM

Still playing around with my new bottle of Peach Street aged peach brandy. Thought I'd share my tongue-in-cheek (but tasty!) Southern variation on the Widow's Kiss cocktail:

OLDEST LIVING CONFEDERATE WIDOW'S KISS

1 oz. Old Grand Dad 114-proof bourbon
1 oz. Peach Street aged peach brandy
.25 oz. green Chartreuse
.25 oz. Benedictine
2 healthy dashes of Peychaud's bitters

Stir with ice and strain into chilled coupe glass. No varnish, no garnish.
"Life is a tragedy when seen in close-up, but a comedy in long-shot" -- Charlie Chaplin

#305 Père Ubu

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Posted 01 March 2012 - 10:13 AM

How about this, but with Pisco instead of vodka?



#306 Evan Camomile

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Posted 01 March 2012 - 04:06 PM

I think the vodka is there to add body and booze. Pisco might work if you are into fruity grape-ish chocolate. I would be one to delete the simple syrup and replace the vodka with a smooth rum. Add a dash or two of Orange Flower Water if you like those orange-chocolate candies.

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#307 Père Ubu

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Posted 01 March 2012 - 04:57 PM

Considering what I have read about chocolate and you, I can see you ditching the extra sweetness.

ABut the idea of the orange bitters does have appeal.

#308 Evan Camomile

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Posted 01 March 2012 - 05:19 PM

The sweetness of the rum is why I'm taking out the simple syrup in this hypothetical cocktail. Too much sweet and you get less flavor showing through.

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#309 fingerpickinblue

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Posted 01 March 2012 - 05:40 PM

I think Evan's on to something with the "delete simple syrup" suggestion. Has anyone actually tasted the ChocoVine? It's so sweet on its own that made like in the video, I'd order it with a side of insulin.
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#310 techdiver

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Posted 03 March 2012 - 06:37 AM

"Bloody Lafitte" Sazerac.
Chill a spirits glass or a small rocks glass.
In a mixing glass put:
1 sugar cube
3 dashes of Orange bitters
A splash of water, muddle the sugar cube but don't dissolve it.
2oz Pyrat XO Rum
Fill mixing glass with ice and stir.
Take out the chilled glass and rinse with a small amount of Ridge Absinthe Blanche.
Strain the mixing glass into the chilled glass.
Add a Blood Orange twist.

I seem to recall Pirates Alley Cafe having a rum Sazerac. I think it was at Pirates Alley. :drunk:

#311 Martin Zufanek

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Posted 30 March 2012 - 02:42 AM

As you probably know I am doing my best to change absinthe point of view here in Czech republic. It is a long time process becouse Czech drinkers used to drink our infamous czechsinthes for circa 20 years!

But times are changing. There are three properly distilled Czech absinthes on our market with my own imports of classic brands like La Clandestine, Jades, Brevans, Emile Pernot etc.

Very important way of getting real absinthes to the crowd is making them available in bars. Thus we recently co-organised very first absinthe cocktail contest for bartenders in Prague.

I made an report including all the recipes and some photos on our website. There are 13 fresh absinthe cocktail recipes so please feel free to try them at your home, bar etc.

Martin
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#312 Evan Camomile

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Posted 30 March 2012 - 04:42 AM

Nice job Martin! Some of those look amazing. Looks like I have some "research" to do on the weekends.

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#313 Ambear

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Posted 30 March 2012 - 05:39 AM

"Garnish with clean egg shell..."

Neat! I wish we could do that in the US. :3869-sadbanana:

I'm definitely going to have to try some of these out.
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#314 Evan Camomile

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Posted 30 March 2012 - 03:17 PM

Rinse the egg shell in vodka or everclear first...

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#315 baubel

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Posted 30 March 2012 - 03:43 PM

A blanche would work too...I've never blanched eggs before. :twitchsmile:

Thanks for the hard work Martin! Looks like I'll have to do some research as well. Science is fun!

Edited by baubel, 30 March 2012 - 03:46 PM.

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#316 Martin Crane

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Posted 01 December 2012 - 02:55 PM

Posted ImageThis is the cocktail from my 1949 "Esquire Handbook for Hosts" which piqued my interest in absinthe. It is quite good! Martin

#317 Bluewolf Pete

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Posted 01 December 2012 - 04:53 PM

It IS quite good! I had a memorable one in Montana, back in June. :dev-cheers:
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#318 King_Stannis

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Posted 21 February 2013 - 10:22 AM

Last night I made a Moonlight cocktail. 2.5 oz Gin (Plymouth) . 5 oz Contraeu . 5 oz Creme de Violette . 5 oz Lime Juice Shake 15 seconds with ice and serve in a chilled champagne flute. The drink has a cool purple color due to the CdV and has a taste similar to a sweet tart. It also packs a deceptive punch. I liked it.
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#319 Larspeart

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Posted 21 February 2013 - 02:14 PM

"Bloody Lafitte" Sazerac.
Chill a spirits glass or a small rocks glass.
In a mixing glass put:
1 sugar cube
3 dashes of Orange bitters
A splash of water, muddle the sugar cube but don't dissolve it.
2oz Pyrat XO Rum
Fill mixing glass with ice and stir.
Take out the chilled glass and rinse with a small amount of Ridge Absinthe Blanche.
Strain the mixing glass into the chilled glass.
Add a Blood Orange twist.

I seem to recall Pirates Alley Cafe having a rum Sazerac. I think it was at Pirates Alley. :drunk:

 

Some rums make for great 'sazeracs'.  The trick (I have found) is medium-bodied rums.  Not too light, not too old-n-bold.  Appleton Reserve is a good choice.  If you go too old, it overpowers everything, and makes a dark, muddy mess of things.  I loooove El Dorado's and Lemon Harts, and Zaya's as much as the next guy, but those are for sipping (or tikis), not something as elegent as a sazzy.

 

And yeah, I'd agree that Pyrat works here too, :) !


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#320 Larspeart

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Posted 21 February 2013 - 02:16 PM

It IS quite good! I had a memorable one in Montana, back in June. :dev-cheers:

 

I doubt any of us will EVER have one like that again...  :( :) 

 

A twist on that (the original) to make a more delicious version-  It does well with some sour and some sweet.  I like to add 1/2oz fresh lemon juice, and 1/4oz of simple (but Chambord makes for a really nice twist on it). 


"Here's to the corkscrew - a useful key to unlock the storehouse of wit, the treasury of laughter, the front door of fellowship, and the gate of pleasant folly." - W.E.P. French

We're only immortal
For a limited time.


#321 Cajun Magic

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Posted 09 August 2013 - 04:58 PM

Hemingway Mojito

Ingredients:
6 fresh mint leaves
Juice of 1 lime
2 tsp light brown sugar
1-1/2 oz. white rum, such as 10 Cane
3 oz. champagne
Sprig of fresh mint, for garnish

Instructions:
Step 1: In a rocks glass, add the mint leaves, lime juice, and brown sugar. Muddle to release the mint oil.

Step 2: Add the rum and fill the glass 3/4 full with ice. Top off with the champagne. Garnish with the mint sprig.

I make mine Absomphesized™ in a Collins Glass. Enjoy!
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L' Huere Verte! C'est le bon temps!
Absinthe! Comme c'est la douceur de vivre!


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