Great Cocktail Recipes

FSUTribe76

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Feel free to share some great cocktail recipes with me. I’ve just recently bought several “Bibles” of mixology, some from pre-Prohibition, post-Prohibition, Tiki and the current Craft eras.

I’ll start with one I made tonight. From “In the Land of Cocktails” by Ti Adelaide Martin and Lally Brennan who were influential mixologists and restaurant runners at Commander’s Palace, Brennan’s and Cafe Adelaide and Swizzle Stick Bar, this is the Widow’s Kiss.

From the ingredient list, you’d expect it to be overly bitter. But this is a surprisingly well-balanced cocktail, neither too bitter nor too sweet and very well balanced despite the depths of the herbs.

it is:

2 parts Calvados or Laird’s Apple Brandy
1 part Green Chartreuse
1 part Benedictine
2 dashes of Angostura bitters
 

FSUTribe76

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I had a Last Word this evening during happy hour. Equal parts gin, green Chartreuse, Luxardo, and lime juice. It’s one of my favorite old school cocktails.

The Last Word is a great one. It’s essentially an Aviation with lemon instead of lime juice and creme de violet instead of green chartreuse. And I absolutely love Aviations.

Right now when it comes to cocktails, the ones that I drink the most right now are:

1) Gin and Tonic with a splash of Lime Juice
2) Aviation (surprisingly, the Aviation gin which I otherwise enjoy, works poorly here. Use a floral or citrusy gin instead.)
3) Papa Doble/Hemingway Daiquiri (Works fantastic with Papa‘s Pilar blonde rum from Key West)
4) Trader Vic’s true Original MaiTai recipe not the revised one labeled “Original”
5) Yellowbird (with a good quality banana liqueur not apricot or cheap banana rum or schnapps)
6) Ramos‘ Gin Fizz (I bought orange flower water JUST for this cocktail)
7) Gin Dirty Martini (you Need a strong herby or piney gin here to stand up to the blue cheese or anchovy stuffed olives I use)
8) Spicy V8 Bloody Mary with extra horseradish and fresh crushed black pepper and just a few garnishes like celery, cornichons and olives not crazy stuff like a full salad, bbq rib, fried chicken leg etc…
9) Paper Plane
10) Ranch Water

This leaves out the original Hot Toddy which I’ve been enjoying recently as it’s gotten cooler as it’s not really a cocktail so much as a way to enjoy Scotch or other whiskey. It’s just brown sugar or honey, boiling hot water and the whiskey, no other additions like lemon juice, cinnamon or other spices, milk, cream or tea.

As far as contenders I left out, I’ll add them here slowly over time. But spoilers…a lot of them are from Sasha Perraske’s Regarding Cocktails, Smuggler’s Cove, Trader Vic’s Tiki Party!, Savoy Cocktail Book and the Cocktail Codex.
 
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NoleFan2U

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My new, tastes like candy go to drink is Malibu Rum mixed with pineapple and cranberry. OMG...I had 20 a day on my last cruise. And they have been great at my "where the hell is the fall weather" tailgates too.

Side note: I have my hat, gloves and scarf packed for the 40 degree weather this weekend for the OMG its early tailgate. I hate noon games:mad:
 
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GeddyLee09

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The Last Word is a great one. It’s essentially an Aviation with lemon instead of lime juice and creme de violet instead of green chartreuse. And I absolutely love Aviations.

Right now when it comes to cocktails, the ones that I drink the most right now are:

1) Gin and Tonic with a splash of Lime Juice
2) Aviation (surprisingly, the Aviation gin which I otherwise enjoy, works poorly here. Use a floral or citrusy gin instead.)
3) Papa Doble/Hemingway Daiquiri (Works fantastic with Papa‘s Pilar blonde rum from Key West)
4) Trader Vic’s true Original MaiTai recipe not the revised on labeled “Original”
5) Yellowbird (with a good quality banana liqueur not apricot or cheap banana rum or schnapps)
6) Ramos‘ Gin Fizz (I bought orange flower water JUST for this cocktail)
7) Gin Dirty Martini (you Need a strong herby or piney gin here to stand up to the blue cheese or anchovy stuffed olives I use)
8) Spicy V8 Bloody Mary with extra horseradish and fresh crushed black pepper and just a few garnishes like celery, cornichons and olives not crazy stuff like a full salad, bbq rib, fried chicken leg etc…
9) Paper Plane
10) Ranch Water

This leaves out the original Hot Toddy which I’ve been enjoying recently as it’s gotten cooler as it’s not really a cocktail so much as a way to enjoy Scotch or other whiskey. It’s just brown sugar or honey, boiling hot water and the whiskey, no other additions like lemon juice, cinnamon or other spices, milk, cream or tea.

As far as contenders I left out, I’ll add them here slowly over time. But spoilers…a lot of them are from Sasha Perraske’s Regarding Cocktails, Smuggler’s Cove, Trader Vic’s Tiki Party!, Savoy Cocktail Book and the Cocktail Codex.
Drink Cocktail GIF by Absolut Vodka
 
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SoddyNole

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The two I have been drinking of late:

Kentucky Mule - Bullet Rye w Ginger Beer and splash of lime. I sometimes use diet ginger ale to hold down the carbs.

The other is a Dirty Martini with Skyy vodka with Jalapeno Stuffed Olives.
 
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BelemNole

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The Last Word is a great one. It’s essentially an Aviation with lemon instead of lime juice and creme de violet instead of green chartreuse. And I absolutely love Aviations.

Right now when it comes to cocktails, the ones that I drink the most right now are:

1) Gin and Tonic with a splash of Lime Juice
2) Aviation (surprisingly, the Aviation gin which I otherwise enjoy, works poorly here. Use a floral or citrusy gin instead.)
3) Papa Doble/Hemingway Daiquiri (Works fantastic with Papa‘s Pilar blonde rum from Key West)
4) Trader Vic’s true Original MaiTai recipe not the revised on labeled “Original”
5) Yellowbird (with a good quality banana liqueur not apricot or cheap banana rum or schnapps)
6) Ramos‘ Gin Fizz (I bought orange flower water JUST for this cocktail)
7) Gin Dirty Martini (you Need a strong herby or piney gin here to stand up to the blue cheese or anchovy stuffed olives I use)
8) Spicy V8 Bloody Mary with extra horseradish and fresh crushed black pepper and just a few garnishes like celery, cornichons and olives not crazy stuff like a full salad, bbq rib, fried chicken leg etc…
9) Paper Plane
10) Ranch Water

This leaves out the original Hot Toddy which I’ve been enjoying recently as it’s gotten cooler as it’s not really a cocktail so much as a way to enjoy Scotch or other whiskey. It’s just brown sugar or honey, boiling hot water and the whiskey, no other additions like lemon juice, cinnamon or other spices, milk, cream or tea.

As far as contenders I left out, I’ll add them here slowly over time. But spoilers…a lot of them are from Sasha Perraske’s Regarding Cocktails, Smuggler’s Cove, Trader Vic’s Tiki Party!, Savoy Cocktail Book and the Cocktail Codex.
I'm guessing you don't actually use J. Wray Nephew Jamaican Rum in your "original" Trader Vic's Mai Tai.
 
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GeddyLee09

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I am not a fan of Bombay Sapphire in a G&T. My favorite G&T currently is made with Ford's or Boodles gin and Jack Rudy tonic with a hefty squeeze of fresh lime.
I was at a Mexican place a while back and a girl told the bartender she wanted a pineapple margarita with top shelf tequila. When he reached for the Cuervo 1800 she said No sir I want the most expensive one you have, I want that drink to taste good. He laughed and poured a shot of Clase Azul into the blender. She said thanks then bitched that he charged her 50 bucks.
 
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GeddyLee09

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The vintage rums that were in the original recipe are incredibly rare and cost tens of thousands of dollars. Even the Appleton recreations are a couple of hundred bucks.
Thanks, didn't know that. Days done can go drink now.
 

CC0492

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The vintage rums that were in the original recipe are incredibly rare and cost tens of thousands of dollars. Even the Appleton recreations are a couple of hundred bucks.
Holy cow! When I go to the liquor store and there's no Bacardi on the shelf, to me that's incredibly rare.
 

FSUTribe76

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I'm guessing you don't actually use J. Wray Nephew Jamaican Rum in your "original" Trader Vic's Mai Tai.

No but I do use aged Jamaican rum, Goslings Amber or an Agricole and follow the rest of the recipe exactly. Surprisingly, it’s the mint garnish that makes it so amazing (just a couple of leaves, bruised and tossed in).
 
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SoddyNole

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My brother got me started on this during our beach trip this summer and it's been my go to on the weekends ever since.

32oz yeti half full of ice, 2 limes juiced, 4 shots of tequila, 1 bottle topo chico.
I have been looking for more a volume drink that lasts longer that drinking liquor straight and this sounds pretty good. What brand of tequila are you using?
 
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DFSNOLE

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My new, tastes like candy go to drink is Malibu Rum mixed with pineapple and cranberry. OMG...I had 20 a day on my last cruise. And they have been great at my "where the hell is the fall weather" tailgates too.

Side note: I have my hat, gloves and scarf packed for the 40 degree weather this weekend for the OMG its early tailgate. I hate noon games:mad:
My wife discovered a Pornstar Martini on our European cruise last September. We saw them on menus in Norway, Iceland and Ireland.

1 1/2 oz of Vanilla Vodka
1 oz Passion Fruit Puree
1/2 oz of Passion Fruit Liqueur (Passoa)
1/2 oz fresh lime juice

Shake in ice and pour into a martini glass. I now play bartender for her and her friends while they're sitting on the back porch for cocktail hour.
 
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GeddyLee09

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My wife discovered a Pornstar Martini on our European cruise last September. We saw them on menus in Norway, Iceland and Ireland.

1 1/2 oz of Vanilla Vodka
1 oz Passion Fruit Puree
1/2 oz of Passion Fruit Liqueur (Passoa)
1/2 oz fresh lime juice

Shake in ice and pour into a martini glass. I now play bartender for her and her friends while they're sitting on the back porch for cocktail hour.
That’s not a martini. Winston Churchill would be turning in his grave. 😀
 

Dr. Nole

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We like the Brennans Sazerac recipe….makes us feel like we are back in New Orleans.
 
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dero316

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I have been looking for more a volume drink that lasts longer that drinking liquor straight and this sounds pretty good. What brand of tequila are you using?
Blanco, Casamigos lately. The fresh squeezed lime is important.
 

Nole-4-Life

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My new, tastes like candy go to drink is Malibu Rum mixed with pineapple and cranberry. OMG...I had 20 a day on my last cruise. And they have been great at my "where the hell is the fall weather" tailgates too.

Side note: I have my hat, gloves and scarf packed for the 40 degree weather this weekend for the OMG its early tailgate. I hate noon games:mad:
I second this...so refreshing.
 

GeddyLee09

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I'm certainly not arguing that point. Then again, I don't think anything not made win gin should be called a martini. But, I'm not the person who named the drink.
I cant do all the fruity drinks way too sweet. If I'm going to drink its beer or whiskey no flavors or mixers. I will have a Martini though just gin and vermouth or maybe a old fashioned if I'm at a pinky out type event.
 
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SeaPA

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The drink of the BVI…The Painkiller (best made with Pusser’s Rum).


4 oz pineapple juice
1 oz Orange juice
1 oz cream of coconut
2 oz Pusser’s rum ( or more, depending on your level of pain)

Pour all in a shaker & shake vigorously. Pour over ice, then grate fresh nutmeg on the top. Enjoy.
 

FSUTribe76

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Blanco, Casamigos lately. The fresh squeezed lime is important.

Try Olmeca Altos. Their Anejo is a good quality version that becomes great when you factor in the cheap price, but their platinum is the best blanco I‘ve found so far. And it’s very reasonably priced. The Anejo and Blanco’s are both good enough to be sippers but cheap enough to be a mixer.

LMW_1670.jpg
 

SoddyNole

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Try Olmeca Altos. Their Anejo is a good quality version that becomes great when you factor in the cheap price, but their platinum is the best blanco I‘ve found so far. And it’s very reasonably priced. The Anejo and Blanco’s are both good enough to be sippers but cheap enough to be a mixer.

LMW_1670.jpg
This is what I ended up buying on a wild guess. Tequila sure has improved a lot from what we used to do shots with back in the 80's.

Ranch water was okay but I don't see it as something I would pick over other drinks. I made a Mexican Mule with the this tequila and actually enjoyed it much more than my Kentucky Mule (not sure why I'm on such a mule kick of late). 🤣
 

FSUTribe76

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This is what I ended up buying on a wild guess. Tequila sure has improved a lot from what we used to do shots with back in the 80's.

Ranch water was okay but I don't see it as something I would pick over other drinks. I made a Mexican Mule with the this tequila and actually enjoyed it much more than my Kentucky Mule (not sure why I'm on such a mule kick of late). 🤣

I love Ranch Waters especially in the heat of summer and Florida’s second summer in the middle of fall but now IS the time to enjoy Palomas, tequila sunrises (I add a splash of Licor 43 or Damiana to mine), Mexican screwdrivers, or salty chihauhaus made with fresh local Florida fruit.
 

dero316

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Try Olmeca Altos. Their Anejo is a good quality version that becomes great when you factor in the cheap price, but their platinum is the best blanco I‘ve found so far. And it’s very reasonably priced. The Anejo and Blanco’s are both good enough to be sippers but cheap enough to be a mixer.

LMW_1670.jpg
Thanks - I'll check it out. Since I almost exclusively use it as a mixer I'm not looking for anything top top shelf so this may fit the bill. A very good friend of mine is a liquor distributor so it's usually just whatever he drops off, Number Juan most recently.


This is what I ended up buying on a wild guess. Tequila sure has improved a lot from what we used to do shots with back in the 80's.

Ranch water was okay but I don't see it as something I would pick over other drinks. I made a Mexican Mule with the this tequila and actually enjoyed it much more than my Kentucky Mule (not sure why I'm on such a mule kick of late). 🤣
I'll give the Mexican Mule a try it looks good - of course it will be better than ranch water when you switch out mineral water for simple syrup and soda. ;) Love a good mule!
 

FSUTribe76

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I can't do sweet drinks. Double Eagle Rare on ice please.

If you like simple drinks, I just recently tried making the original version of a hot toddy…just whiskey, hot water and brown sugar. I’d had hot toddies before with lemon juice and/or tea added and they were unimpressive. Surprisingly, the hot water and sugar really opens up the whiskey and you taste far more. It’s delicious and very comforting. The original traditional Irish Recipe is 2 shots whiskey, two tablespoons brown sugar, white sugar or honey and about 4-5 shots of boiling water. Give it a try, you’ll be surprised.
 

FSUTribe76

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Tonight I started with a Calvados 75 from Sasha Petraske’s Regarding Cocktails. It’s a good light, effervescent but medium strength drink consisting of 2 parts part Calvados or Laird’s Apple Brandy Bottled in Bond, 1 part lemon juice and 1 part simple syrup that’s been shaken over ice and then once strained the glass is topped off with about 4 parts Cava or Champagne.

Then I upgraded to a stronger drink and one of my favorites in the same book called the Paper Plane. It’s pretty simple in that it’s exactly equal parts Bourbon, lemon juice, Aperol and Amaro Nonino.
 

FSUTribe76

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Third go round is also from the same book, a new one I haven’t tried before but it’s perfectly balanced like nearly all cocktails in this book. It’s called the Fallback cocktail. It’s 1 part Antica Carpano (or other good sweet red vermouth like Punt e Mes), 1 part Amaro Nonino, 2 parts Calvados or Laird’s Apple Brandy BIB, 2 parts Rye Whiskey and then 2-4 dashes of Peychaud’s bitters. Shake it and serve with a satsuma or orange twist in the glass where you squeeze it or twist it to release the citrus oils.

It‘a great and I 100% will make it again.