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Post by notmattl on May 22, 2015 19:00:24 GMT
The maple syrup in my house has recently crossed the kitchen, to the drinks cabinet. I discovered a thing with maple syrup, Genever and Angostura bitters. Mmmmm... Have all of the above and am bored. Care to share the recipe ? |
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Post by notmattl on May 23, 2015 7:37:13 GMT
Have all of the above and am bored. Care to share the recipe ? Good man! Instructions: In a mixing glass with ice, combine two ounces of genever, a quarter-ounce of good maple syrup, and two big dashes (adjust to taste - I use more) of Angostura bitters. Stir all that up with ice, and then strain into a rocks glass over fresh ice. Garnish with a lemon and an orange peel, twisting both over the surface of the glass to release their citrus oils. Also, if you find it 'flat' tasting, add a twist of lemon - gives a good sour to go with the sweet... Thanks mate. My mixing techniques suck, and I had no lemons or oranges but can see how they finish it nicely. Wanted to take a pic, but after a few of these and other assorted mixes of what was at hand...the evening sort of got out off wack |
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Post by adman on May 25, 2015 14:54:43 GMT
Thanks mate. My mixing techniques suck, and I had no lemons or oranges but can see how they finish it nicely. Wanted to take a pic, but after a few of these and other assorted mixes of what was at hand...the evening sort of got out off wack Here's what v been enjoying this weeken... 1kg rhubarb, chop into 1" pieces, put in big pan with 500g sugar, 1l water, juice of 3 lemons. Boil, then simmer (lid on) for about 30 mins, till rhubarb is a big mush. Strain. The drink - 60ml gin, 90ml cordial, load of ice, top up with tonic. Mmmmmm! Sounds great – I make a similar concoction with Vodka – must give it a try with gin. |
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Post by notmattl on May 25, 2015 16:38:05 GMT
We need a mixology thread !! I have no skills whatsoever but love trying these out !
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Post by IggyWiggy on May 25, 2015 16:56:25 GMT
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Post by dashboll on May 25, 2015 16:59:38 GMT
That was weird was just on this thread and 10 secs later I get tagged. You should be able to set a thread up under the gubbins board, there shouldnt be any restrictions IggyWiggy Make mine a rum sour |
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Post by IggyWiggy on May 25, 2015 17:11:44 GMT
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Post by IggyWiggy on May 25, 2015 17:14:53 GMT
That was weird was just on this thread and 10 secs later I get tagged. You should be able to set a thread up under the gubbins board, there shouldnt be any restrictions IggyWiggy Make mine a rum sour Done, could you please merge some of the 'mixology' posts into it? Please replace my initial post with notmattl 's as it was his good idea - if at all possible. Thanks dashboll  Edit- sɐǝpı ɟo uoıʇɐɹǝpǝɟ |
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Post by dashboll on May 25, 2015 20:42:19 GMT
All done IggyWiggy Let's start mixing (and drinking heavily) |
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Post by adman on May 25, 2015 20:50:03 GMT
All done IggyWiggy Let's start mixing (and drinking heavily) Damn it... Just endured a brutal bank holiday 3-dayer... Maybe we should also consider a detox thread? ( Not ) |
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Post by notmattl on May 25, 2015 20:57:54 GMT
This thread is bound to be bad for my liver.
My biggest fear, this forum being what it is, is that inevitably we will soon read "and then stir with a donkey dick"
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Post by notmattl on May 25, 2015 21:02:18 GMT
I am a big fan of "herbal" alcohol, for lack of the correct term, like Genepy for example which I drink profusely in the Alps.
In a few days will be going to the south of France, where my aperitif of choice is Pastis. However I only drink the "HB" brand, made by a guy called Henri Bardouin who has mixed in a lot of other herbs / plants.
And good ideas or what to mix it up with ?
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Post by IggyWiggy on May 25, 2015 21:05:31 GMT
This thread is bound to be bad for my liver. My biggest fear, this forum being what it is, is that inevitably we will soon read "and then stir with a donkey dick" Hahaha always a live one too. (never approach it from behind either) |
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Post by adman on May 25, 2015 21:06:53 GMT
This thread is bound to be bad for my liver. My biggest fear, this forum being what it is, is that inevitably we will soon read "and then stir with a donkey dick" Haha – almost certainly |
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Post by IggyWiggy on May 25, 2015 21:07:31 GMT
In a few days will be going to the south of France, where my aperitif of choice is Pastis. However I only drink the "HB" brand, made by a guy called Henri Bardouin who has mixed in a lot of other herbs / plants. And good ideas or what to mix it up with ? Seriously? ... do you want me to say it? |
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Post by Deleted on May 25, 2015 21:12:47 GMT
The prize for the most unusual drinks at an art show would go to Stolen Space for their 'interesting' take on cocktails a few years back. They're more subdued now but there used to be some extraordinary offerings with marshmallows and some concoction that would turn your tongue blue. Happy days over indulging on Thursday evenings
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Post by curiousgeorge on May 25, 2015 21:18:37 GMT
Bit of a Maker's Mark geek here…Plenty of recipes available but stand alone it's very multi layered(read too good to mix). Every home should have a bottle/case
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Post by notmattl on May 25, 2015 21:34:26 GMT
I am a big fan of "herbal" alcohol, for lack of the correct term, like Genepy for example which I drink profusely in the Alps. In a few days will be going to the south of France, where my aperitif of choice is Pastis. However I only drink the "HB" brand, made by a guy called Henri Bardouin who has mixed in a lot of other herbs / plants. And good ideas or what to mix it up with ? I'm a huge fan of Pastis and, 99% of the time I drink it simple, a little water and a cube of ice. However, I have occasionally got creative with it. I would suggest mix the pastis with Lillet blanc, and fresh orange. Ice, Obviously. Try about 2 pastis to 0.5 lillet, then top with orange. I find it really gets the tastebuds at the top, rear of the mouth… Thanks will give it a go. This time will take a pic before the drinking begins. Never heard of Lillet Blanc so need to get my hands on that. I assume you add the same quantity if water you would with a classic Pastis, and the ice once mixed ? |
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Post by lee3 on May 26, 2015 16:18:06 GMT
I'm going to keep an eye on this thread for inspiration. My wife and I go in phases with cocktails. Lately, we've been making last word's (i think they're called that) which can be difficult trying to squeeze a bunch of lime juice out of limes grown during the CA drought. I kid you not on that last part, the juicy limes of yesteryear have been replaced with dry faux limes that ruin cocktails and fresh guacamole in equal measure. Anyway, all equal parts making very easy to mix:
lime juice, green chartreuse, luxardo and hendriks (one of the few cocktails that does old raj justice too if you feel like increasing the weight of the sledgehammer). shake vigorously over ice leaving lots of icebergs on top of each glass.
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Post by bejwee77 on May 26, 2015 16:46:35 GMT
"Milk shake"
1 shot Banane du Bresil (http://www.giffardusa.com/our-liqueurs)
1 shot Bourbon
Top with whole milk
Ice and stir.
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Post by adman on May 26, 2015 16:56:32 GMT
I'm going to keep an eye on this thread for inspiration. My wife and I go in phases with cocktails. Lately, we've been making last word's (i think they're called that) which can be difficult trying to squeeze a bunch of lime juice out of limes grown during the CA drought. I kid you not on that last part, the juicy limes of yesteryear have been replaced with dry faux limes that ruin cocktails and fresh guacamole in equal measure. Anyway, all equal parts making very easy to mix: lime juice, green chartreuse, luxardo and hendriks (one of the few cocktails that does old raj justice too if you feel like increasing the weight of the sledgehammer). shake vigorously over ice leaving lots of icebergs on top of each glass. Whoa! That one sounds like a proper handful lee3... Gonna get hold of some Luxardo and test it out on myself this weekend  |
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Post by lee3 on May 26, 2015 20:21:59 GMT
I've enjoyed aviations before though never made any. Adman & pauly, no idea how to describe a last word although the heavy amount of lime juice does mask the rather potent combination of alcohol in the rest of the drink. Perhaps a bitter mixmash of potables is the right answer. Just had a difficult time putting your boys bed? Shake vigorously. I can say the night is better if i keep it to one last word (forgot to mention serve in a martini glass) which i think is where the drink got its name. You try a second, or worse still a third as i did on one occasion, and you'll be sure to keep it at two or less from there on out. I just can't drink like i used to though am steadfast/stubborn at attempting to about once every month. Slow learner
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Post by jeezuzjonessnr on May 26, 2015 21:28:56 GMT
I'm going to keep an eye on this thread for inspiration. My wife and I go in phases with cocktails. Lately, we've been making last word's (i think they're called that) which can be difficult trying to squeeze a bunch of lime juice out of limes grown during the CA drought. I kid you not on that last part, the juicy limes of yesteryear have been replaced with dry faux limes that ruin cocktails and fresh guacamole in equal measure. Anyway, all equal parts making very easy to mix: lime juice, green chartreuse, luxardo and hendriks (one of the few cocktails that does old raj justice too if you feel like increasing the weight of the sledgehammer). shake vigorously over ice leaving lots of icebergs on top of each glass. Whoa! That one sounds like a proper handful lee3... Gonna get hold of some Luxardo and test it out on myself this weekend Good thread..Lee I have decent sized lime trees, they are expensive over here to buy, but apart from adding to salads they go into mojitos never really made many cocktails so I will maybe start attempting a few.. |
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Post by curiousgeorge on May 26, 2015 21:43:09 GMT
I'm going to keep an eye on this thread for inspiration. My wife and I go in phases with cocktails. Lately, we've been making last word's (i think they're called that) which can be difficult trying to squeeze a bunch of lime juice out of limes grown during the CA drought. I kid you not on that last part, the juicy limes of yesteryear have been replaced with dry faux limes that ruin cocktails and fresh guacamole in equal measure. Anyway, all equal parts making very easy to mix: lime juice, green chartreuse, luxardo and hendriks (one of the few cocktails that does old raj justice too if you feel like increasing the weight of the sledgehammer). shake vigorously over ice leaving lots of icebergs on top of each glass. Could always add a splash of Almond milk? |
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Post by tartarus on May 26, 2015 21:55:28 GMT
Not exactly a cocktail. But a lack of coke in the uni drink machine years ago made me discover JD and Dr Pepper is in fact pretty dam good.
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