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Mister Macys posted:Anyone have any good cocktail recipes for tequila besides the big three? (Margarita, sunrise, la paloma) There are some variations on the paloma. Paloma (normal one): tequila, lime and grapefruit soda (preferably Squirt) on the rocks in a salt-rimmed collins glass. Paloma Blanca: substitute the grapefruit soda for sparkling water. Charro Negro: substitute the grapefruit soda for Coca Cola. Vampiro: basically the regular paloma but with a splash/shot of sangrita (a non-alcoholic chile-based drink used sometimes as a chaser for tequila) and maybe some drops of hot sauce too.
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Oct 12, 2011 22:53
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I always keep my homemade orgeat in the fridge and it lasts me a good while without going bad.
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Nov 9, 2011 18:19
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Klauser posted:I was really in the mood for a Paloma last night but had no grapefruit soda, so I made these instead. We really liked them. They went perfectly with the spicy pico and guacamole. Cool. I'm really not a fan of tequila and coke, but somehow the addition of salt and lime makes it drinkable. Ended up making this last night. http://historicalfoods.com/hot-gin-punch-recipe All other recipes for hot gin punch look more like mulled fortified wine spiked with gin. I really liked the simplicity of this one. Didn't have lemons so subbed for lime. Still delicious.
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Nov 24, 2011 14:49
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Vegetable Melange posted:Did you use dutch gin in that punch? Because if not, vaya con dios. Why? Tasted just fine to me. I can't get Dutch gin where I am anyway, so I'm not sweating it.
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Nov 24, 2011 16:24
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theunderwaterbear posted:i think he was making a poo poo joke about english gin having turpentine in Ah ok. I hadn't bothered to read the write-up before the recipe.
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Nov 24, 2011 17:09
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Kenning posted the Test Pilot. This is the Jet Pilot. Jet Pilot 1 oz Jamaican rum 0.75 oz gold Puerto Rican rum 0.75 oz Lemon Hart 151 0.5 oz lime juice 0.5 oz grapefruit juice 0.5 oz cinnamon syrup 0.5 oz falernum Dash Angostura bitters 6 drops Pernod Combine all ingredients, add a handful of crushed ice, blend for five seconds and pour into a chilled old-fashioned glass filled with more crushed ice.
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Sep 6, 2013 02:20
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Kenning posted:That's Tiki. I thought so too before I made it. The increased cinnamon syrup and grapefruit juice and reduced rum/lime juice sure makes a good deal of difference.
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Sep 6, 2013 02:41
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angor posted:Oooh, lemon is a good call. How do I infuse the tea in the simple syrup? Note that I plan on buying bulk dried hibiscus and letting it steep to make the hibiscus tea. Adding mint to the simple syrup is a great idea as well. You can heat hibiscus rather than just steeping it. I'd simmer the hibiscus in water for a bit, drain the hibiscus, then add sugar to the hot hibiscus tea to make your simple.
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Sep 9, 2013 17:36
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At some strip mall liquor store today I found a dusty 375 ml bottle of Chartreuse for $13, so I immediately snagged it. Got it home, took a swig of it, and then I noticed a bunch of tiny particles held in suspension in the liquid. What is this? It didn't taste or smell off, but I'm just curious.
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Oct 10, 2013 02:15
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I finally tried a Jack Rose and The Last Word tonight (made them both at home). The Jack Rose was nice, but the lime really overpowered the apple brandy (used Laird's bonded). I might play around with the ratios a bit. Any suggestions? The recipe I followed was: 2 oz. apple brandy/jack 1 oz. lime juice .5 oz. grenadine (homemade) The Last Word was a revelation. What a perfect drink.
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Oct 12, 2013 03:13
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rxcowboy posted:Side note...where the gently caress do some of these cocktail bloggers get their info? I just read two separate postings where the author was quite emphatic about a Manhattan being traditionally served on the rocks. I'm a very easy going bar customer, but if someone hands me a manhattan with ice in it, I'm handing it right the gently caress back. I've always understood that a Manhattan can be served up or rocks.
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Jan 13, 2014 06:13
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