Something I have seen more recently in Los Angeles are ‘custom’ cocktails, where the bartender asks questions about foods/drinks/flavors you like and then comes up with something on the fly. I’m sure they have tons of these in their back pocket ready to go, so it’s not really on the fly, but so far I’ve been happy with the creations. Usually something gin based. Maybe mezcal if I want something smoky.
I have wanted to try Armagnac. I’ll look for the bottle you mentioned. A nice sipping rum I have that is reasonably priced is Bumbu.
Gin and tonics tonight. Nothing like a gin and tonic in the summer! Though if it cools down much more, I may audible to a rocks manhattan. Nothing like a rocks manhattan in the fall!
No shit? That's awesome. Those will not grow here, which is unfortunate when you have to buy 20+ cases of limes a week. I've been trying for years to give gin some love but it just doesn't sell. Other than the standard G&Ts, gimlets, and occasional vesper.
A blood orange tree too. They were here when I moved in. Gin is my favorite. There are a few places where that have a good selection, and at least one with a range of good gin cocktails. A lot more that focus on whisky or mezcal, though.
Mezcal is very, very strange. It had virtually no existence until it worked its way to obligatory-cocktail-menu-box-check status. And I have no idea how that happened. One day it wasn't there and the next day it was. Guests still don't know what it is and almost never drink it neat. And there's no high end trim level for it yet. Kind of like vodka, which peaked at Stoli Elite. Tequila and whiskey? They can't make a bottle expensive enough for rich idiots.
@Homer Potvin I remember back into the 90s having mezcal with friends from Mexico, or first-gen friends whose parents are from Mexico. They’d usually have some stuff made in small batches who knows where. Some was pretty good and some was a bit rough. But even in California you didn’t often see it in restaurants and bars. Now I see it all over the place. There’s a Mexican restaurant/lounge here with an extensive cocktail menu built around mezcal. I think they opened around 2017 or 18 and that’s when I started to notice mezcal showing up on a lot of menus out here.
you can thread ban a moderator or an administrator by the way ( anyone apart from Daniel) but of course they could use their mod powers to undo the ban on topic when I used to drink I used to like a sufferin bastard, of a lethal bastard… I can’t recal exactly what the recipe is but it’s something like three kinds of rum, orange syrup and some sort of mixer .., Homer can probably tell us in detail for a lethal bastard you add bourbon to a sufferin bastard one of the reasons I stopped drinking was that if I had one I’d probably have ten and wake up in a skip three days later
Never fear, Homer. I am here to balance your excesses. I have a frozen margarita once or twice a year (actually, I drink about half and give the rest to someone else) and a teaspoon of whiskey maybe that often. I like the taste of whiskey but not the buzz, so I tend to inelegantly dip my finger into the tiny little glass I keep especially for whiskey occasions and touch it to my tongue. There. Feel sufficiently counteracted?
Made Aviations this weekend. Mostly the traditional way, though I did try one substituting lime juice for lemon juice. It wasn't bad--a little sweeter flavor but not as good as the version with lemon juice. Still, a classic drink. Fun to make and guests always seem to like it.
Sounds like a variation of a rum runner. Bunch of rum with a bunch of juice or something else sweet. There's a zillion variations. I keep a bottle creme de violet around for those. Been maybe 3 years since I've had to use it. Definitely stick to the lemon juice. Lime shifts it into gimlet territory.
Apparently there are two different cocktails called the sufferin bastard - the one i remember is this one oz Pusser’s Rum 2 oz Gold Rum 1 oz overproof Rum 1 oz orange curacao liqueur 1/2 oz Orgeat Syrup 1 oz fresh lime juice 2 oz fresh orange juice Directions Shake all ingredients with crushed ice, then pour into an ice-filled Double Old-fashioned or Double Rocks Glass. Garnish with slice of orange, the spent lime and a sprig of mint https://pussersrum.com/blogs/cocktails/suffering-bastard-cocktail the other one is which is a suffering bastard with a g is Ingredients 1 ounce bourbon 1 ounce London dry gin 1/2 ounce lime juice, freshly squeezed 2 dashes Angostura bitters Ginger beer, to top Garnish: mint sprig Steps Add the bourbon, gin, lime juice and bitters into a shaker with ice and shake until well-chilled (about 30 seconds). Strain into a Collins glass over fresh ice. Top with the ginger beer. Garnish with a mint sprig https://www.liquor.com/recipes/suffering-bastard don't like gin or angostura bitters so i would have given that one the swerve
Pretty much a rum runner on the first, with a little orgy (orgeat) thrown in to mai tai it up a bit. Second one with bourbon and gin is new to me...
Another of my lowbrow mixologies. I just happened to see the Jameson Cold Brew, and fall is in the air, so I'm drinking coffee again, and I picked up a bottle. It's good in coffee, but really astonishingly good in Coke. It has almost a black licorice flavor together, but not as sweet, and with the definite coffee taste. I wasn't sure it would go well, but it really does.
Think I've got a Jame-o Cask Strength and Orange collecting dust next to it. My predecessor on the beverage side bought them because he got a "deal." 4 years and $30K worth of dead inventory later, I've moved most of his "deals" except for those rand-o Jame-os.
I tried to give em away for free and nobody wanted them! It's shots or nothing with Jame-o these days.
I'll be getting a list of turn of the last century (1899-1900) cocktails that were popular in Shanghai soon. This'll be fun.
Dang—the airport wine bar in Minneapolis sells Caymus by the glass. Sure, it’s $40 per glass but after three days in meetings with lawyers and government relations folks I’m down for it!
