Cocktail, whatcha got?

[SKIP KILPATRICK]

This afternoon for cocktail hour, we are having a Cherry Blossom.

One part Kirshwasser
One part gin
three parts sour mix
splash of grenadine

up or one the rocks, I’m having one of each.

[hawkeye54]

Looks good for a hot summer day, Skip !!!

[stromborg]

Ahem
Sour mix:
Ingredients

• 1 cup sugar
• 1 cup water
• 1 cup freshly squeezed lemon juice
• 1/2 cup freshly squeezed lime juice

Directions

• 1.
  Make simple syrup by bringing the sugar and water to a boil, about 7 minutes. Stir to dissolve sugar. Remove from heat and let cool.
  
  
• 2.
  While the syrup is cooling, strain freshly squeezed lemon and lime juice into a resealable bottle, discarding the pulp. Pour in the cooled simple syrup. Shake and use immediately or refrigerate.
  
  

No need to buy funky bottled stuff.

[Rich Jones]

I'm sitting here with my glass of Merlot. Not much of one for mixed drinks or hard booze.

[Bobby of Tulsa]

I am still working on these Native Amber by Coop brewing. Sad to say I am down to my last one.

[Ian McColgin]

I only have scotch neat. I've visited with a number of brilliant distillers who were perfectly happy with any approach to drinking scotch from neat to rocks to some water to wild and exciting cocktails to sloshed into coffee and coco. All good. Respect all tastes. But my taste is very simple. Neat.

[Flying Orca]

Neat for me too, for at least the first couple of tastes, and then possibly a little still water to open it up.

[CWSmith]

Whiskey sour, and now that you ask I think I will make one.

[LeeG]

Sangria, lots of ice. Something to distract me from the most heinous poison ivy rash. Still not as bad a poison oak

[SKIP KILPATRICK]

I bought the Kirshwasser a couple of weeks ago. Ken made a Black Forest Cake and it was one of the ingredients.

I didn’t want to have the bottle sitting in the liquor cabinet forever; so, I decided we needed to find a cocktail to use it up.

The Cherry Blossoms were really good. I don’t generally drink sweet drinks.

It was 100F today an ice cold drink hit the spot!

Cheers to all!


oh, the Black Forest Cake was awesome too!

[SKIP KILPATRICK]

Jeepers! Poison ivy is the worst! I was looking at our back garden today. It is infested with ivy. I’ll tackle that problem in the Autumn.

[LeeG]

Black forest cake, yum. Nah, poison oak is the worst. Man is it ever summer. Sun is setting. 88F feels cool. Big poofy storm clouds in the distance.

[Jim Bow]

[Stiletto]

I like my scotch neat, but in the summer I enjoy rum and coke with ice of course, and a splash of lime juice. Last summer that was my preferred drink.

[Canoeyawl]

Just the right amount of Kirshwasser is really good in Apricot jam. Just sayin'

[J.Madison]

Bourbon, splash of Grand Marnier, splash of sweet vermouth. Could use some bitters, but I'm staying at my folks and the above ingredients are all I could find. A twist of orange peel might go nicely.

[pkrone]

Colonel E.H. Taylor bourbon on an ice ball. Maybe a little Hibiki whisky after that.

[David G]

Last few years, in this sort of heat, I've been doing gin & tonic.

[David G]

Last few years, in this sort of heat, I've been doing gin & tonic. Simple. Quick. And so refreshing. I keep the gin in the freezer, along with some mugs. Tonic in the refrigerator.

[Nicholas Carey]

We've been logging our vintage cocktail explorations on Facebook under the hashtag #CocktailsInTheTimeOfCholera

https://m.facebook.com/search/top/?q...urce=typeahead

This one is pretty good. From the Savoy Cocktail Book (1930)

The Opera Cocktail

4 parts London Dry Gin (We like Gordon's, a fine gin at a fine price)
1 part Dubonnet
1 part Maraschino

Stir well on ice. Strain into cocktail glasses and garnish with a twist of orange or lemon zest.

[Nicholas Carey]

Last night we made this, also from the Savoy Cocktail Book (1930):

The Artist's Special Cocktail
(Credited to the Artist's Club, rue Pigalle, in Paris)

2 parts whisky
2 parts sherry
1 part lemon juice
1 part sirop d'groseilles (red currant syrup)

Red currants are in season, so as it happened, I had just made a batch of sirop d'groseilles.

[Nicholas Carey]

And just for the record, tonight's libation was a cocktail of my own devising (though I drew on several recipes from the early decades of the 20th century) which I have dubbed...

The Seattle Fog Cocktail

- 2 parts London Dry Gin
- 1 part quality dry curaçao (Pierre Ferrand is a good brand)
- 1 part freshly squozen lemon juice
- 1/2 part Crème de Violette (Giffard preferred)

Shake well over ice.

Garnish with lemon a squeeze of lemon zest.

An actual maraschino cherry (not those dreadful red things that have little to do with actual cherries) would not be amiss.

Real maraschino cherries are tart, bright red pie cherries, marinated in Maraschino, a sweet, clear Italian liqueur made from, oddly enough, made from Marasco (tart) pie cherries.

And Crème de Violette is oddly enough, a French liqueur made from... violet blossoms. Smells, and tastes, like you might think. Intensely... violet in color.

[Todd Bradshaw]

Maybe about 1/2 teaspoon of water added to open it up, but that's about all the "mixing" that I usually do.

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If I want something cold, it's usually Canadian Mist on the rocks. You wouldn't want to do that to something that's expensive, but it's fairly respectable for cheap stuff.

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[michigangeorge]

I've been drinking my own version of a 'Rusty Nail' for the past 40 years. 2/3rds Scotch (Black & White) 1/3 Drambue over rocks. Not exactly a 'summertime' refresher but I've found nothing I enjoy more.

[John B]

A few years ago there was a WBF cocktail thread, might have been sidecar. Quite involved with much discussion on nuance .... you use what? You heretic ....kind of stuff.
I bought the ingredients on the way home on a Friday night and announced my new discovery, made one each. Nice, let's have another.

That's all that can be remembered. It's still known as The Cocktail Night years later. There may or may not have been dinner, timeline went Friday evening-time travel- sat morning.
So no, got no cocktail.

[Canoeyawl]

Modified Molotov...
Two tablespoons of ivory soap flakes, three jiggers of gasoline

[Breakaway]

When I was drinking, I liked my liquor straight. But on a warm day, a Rye Press ( Presbyterian) was just the thing of an evening in the shade.






Kevin

[SMARTINSEN]

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i'll take a Manhattan.

[WBViking]

Just a wee dram of this, and a very small ice cube works for me....

[Nicholas Carey]

Tonight's libation, the very neo-classic Jasmine, invented by Paul Harrington at the Townhouse Bar in Emeryville, California way back in 1992. A new cocktail that tastes like it dates back to the glory days of cocktails in the 1930s.

The Jasmine

6 parts gin
3 parts lemon juice
1 part Cointreau
1 part Campari

Shake well with ice in a cocktail shaker. Strain into cocktail glasses and, optionally, garnish with a strip of lemon zest.

Jasmine Cocktail by Nicholas Carey, on Flickr

[skuthorp]

Not much interested in cocktails, pretentious and overpriced unless you mix your own.
But I am partial to a whisky sour, providing I've got something suitable. I not going to put a good malt in a mixed drink, not even ice.

[gypsie]

Invert bottle before opening? Man that's going to make a sticky mess.

In the northern hemisphere, you don't need to invert it.


Bundy ginger beer is the bomb.

[SKIP KILPATRICK]

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This afternoon.....

Have a Blue Hawaiian!

Blue curaçao, Rum, and pineapple juice

[SKIP KILPATRICK]

Holy crap! This is a good one!

Orange Crush!

Cherry Vodka, Triple Sec, Fresh Orange Juice (Clementines in this case) . Shaken and strained.

[SKIP KILPATRICK]

And yes.... that is a butterscotch bunt cake in the background!