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Thread: Cocktails

  1. #21
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    Also, I got some saffron infused vodka. What can I make with that?

  2. #22
    Senior Member DeepCSweede's Avatar
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    Quote Originally Posted by mr drinky View Post
    A jigger of Hendricks Gin, just shy a jigger of St. Germain, half of a lime squeezed. Shake, pour and consume.

    k.
    I am not too far off on that one - mine is 5:1 ratio of Hendricks to St. Germain cut three or four slices of cucumber and shake, pour and consume.

    I find St. Germain to be a little too sweet for my taste, but then I drink most gin on the rocks.

  3. #23
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    Quote Originally Posted by DeepCSweede View Post
    I am not too far off on that one - mine is 5:1 ratio of Hendricks to St. Germain cut three or four slices of cucumber and shake, pour and consume.

    I find St. Germain to be a little too sweet for my taste, but then I drink most gin on the rocks.
    I agree that it can be too sweet. Sometimes I only put a splash in but I usually lean more towards a 2:1 ratio myself, though when I make it for others I make it just shy of 1:1. The lime does cut the sweetness a bit.

    Maybe I should do a multiple ratio comparison with myself to figure this out

    k.
    "In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote

  4. #24
    Senior Member Bulldogbacchus's Avatar
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    Quote Originally Posted by Chifunda View Post
    I Any port in a storm.
    I agree. Any port..... Especially if you have some Stilton (or similar) and some toasted walnuts.

  5. #25
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    Juice of one lemon, 1-2 tbs simple syrup, 2 oz of your favorite bourbon. Top with a curl of lemon rind and a maraschino cherry.

  6. #26
    Senior Member Chifunda's Avatar
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    Quote Originally Posted by Bulldogbacchus View Post
    I agree. Any port..... Especially if you have some Stilton (or similar) and some toasted walnuts.


    And maybe a nice Partagas Black Label or Joya de Nicaragua Antano 1970, just to complete the sybaritic scenario.

  7. #27

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    I've never been able to tell the difference between stirred and shaken...what does shaking do that changes the taste anyways? (In reference to Gin martinis)

  8. #28

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    Junglebird:
    1.5oz Cruzan Black Strap Rum
    1.5oz Fresh Pineapple Juice
    .75oz Campari
    .5oz lime juice
    .5oz simple syrup
    Sprig of mint for garnish.

    Combine all (except mint) in shaker with ice. Shake vigorously. Strain into old fashioned glass with fresh ice. Hold mint sprig in one hand and lightly bruise it against your other palm with a few slaps. Break off the stem of the sprig if it is too long, stick the shortened bunch into the glass. Serve without as*straw so you get a nose full of mint w each sip.


    Sounds sweet, but it's very nicely balanced and drys out on the finish.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  9. #29
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    Just sat down to a Dark and Stormy-

    Dark rum( I like Myers) and ginger beer over ice. reminds me of day spent floating around the Caribbean....
    "So you want to be a vegetarian? Hitler was a vegetarian and look at how he turned out."

  10. #30
    Senior Member DeepCSweede's Avatar
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    Quote Originally Posted by Xuster View Post
    I've never been able to tell the difference between stirred and shaken...what does shaking do that changes the taste anyways? (In reference to Gin martinis)
    The thinking is that shaking disrupts the botanicals in the gin where stirring simply cools and disperses some water from the ice. I have never done a taste test but that may be a scientific adventure worth taking.

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