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French 75 (use good champagne)
French 76 (use good champagne)
Old fashioned (use expensive cherries)
Side car (use orange brandy instead of orange liqueur)
Manhattan (don't skimp on bitters)
Cosmopolitan (throw the used lime into the shaker)
Whiskey sour (use egg white)
Gimlet (add a cedar leaf for more flavor)
Fresh fruit is a must to make the best drinks.
Second the whiskey sour (with egg white) and the Manhattan..
..and I'll add a Moscow Mule when on a sunny patio and it's a scorching day
Kentucky Mule here. Bourbon rather than vodka.
I also recommend Bundaberg ginger beer in any mule.
I like the cut of your jib! 🎩
Great list. Missing Sazerac, but someone else has you covered already.
Off to find a cedar leaf, I haven't tried that...
If you’re ok with bitter flavors, I’m a big fan of the Negroni.
I prefer mine straight up so it doesn’t dilute too much.
I prefer its big sibling the Boulevardier.
Express an orange peel over and garnish with it
But if I have good rye I’m making a Manhattan so there’s a booze cherry as “dessert”.
A gin and tonic.
I also like ginger, so a ginger mule with gin is also a favorite
Hello Me!
But I’ll add a dry martian in there too! Gin, vermouth, olive(s) or Gibson’s.
Can’t beat a good gin and tonic on a hot summer’s day.
Absolute favorite is the Sazerac. Any recipe you find use less sugar.
Rye Manhattan up. Rye old fashioned if you want rocks and sweeter profile. But always rye.
The Dude was on to something, white russian all the way.
Mai Tai. All the joy of vacationing on a beach, without the beach.
For a cocktail, I'll take a well executed Mojito 9/10 times. That other 1/10 is often a White Russian.
Else a gin & tonic as a long drink, as long as they got decent stuff.
These days I have maybe 2-3 drinks a year at most, so I'm not willing to settle for inferior ingredients.
Well executed being the key here! I don't know how many Mojitos I've had with just 5 limp mint leaves barely muddled in them
Yeah, or using syrups for lime, mint and even sugar. I've once received something that can only be described as a glass of sprite with a dash of toothpaste. Utterly repulsive.
I like tiki drinks.
Painkillers are incredible. I'll take 12.
measurements:
Instructions:
The Last Word is my favorite, but I rarely have the ingredients on hand. The Bees Knees is a more common go-to.
Rarely drink cocktails, but Long Island Ice Tea is probably my go-to.
I dunno about favorite, but my go-tos are an Old Fashioned in the fall and winter, and a Tom Collins in spring and summer.
Those become a Manhattan or an Aviation if I’m feeling fancy or just want to mix it up.
Penicillin. Honey, bourbon, scotch, ginger, and lemon, all in one.
This is my go to during cold months, though I usually see it made with scotch instead of bourbon.
Is the sun up? Bloody Mary
Is the sun down? Extra dirty gin martini. Preferably Hendricks or Botanist.
I like the sound of that. Needs to be bitter, otherwise I chug them !
I quite like salty margaritas and dirty martinis.
If you want bitter use fresh grapefruit juice, the sodas have enough sugar for a sweet/tart balance I enjoy but fresh is a lot more "dry."
Gin and Tonic is my go-to.
The one that catches people off guard, but people generally seem to enjoy once they try is dark rum and orange juice (but the OJ has to be good, the kind thats pulpy / thick).
I'm sober now, but back when I drank I always loved a martini made with equal parts gin and sweet vermouth with a splash of grenadine and a maraschino cherry.
Dark, unspiced rum and any of the fruit juice monsters mixed 1:1 in a big gulp.
Keeps my heart on it's toes.
Replace the Grapefruit from your Paloma with some Japaleno brine and it's my current go to
I have multiple - it depends on the occasion:
An Old Pal - which is a minor variation of a Boulevardier
If I can find it, Time Release is fantastic and should be on everyone's must try list
Great sipper that changes in flavor significantly as it warms up. Most places don't have White Port on hand and few have Sloe Gin on hand so can be difficult to get at a bar.
I don't drink hard liquor any more, but even when I did, I didn't drink cocktails, but did get a tiny bit fancy on straight whiskey.
Rye, mid or top shelf. Chilled glass with a whiskey stone. Sometimes with a beer.
I'm partial to the New Orleans cocktails. If I'm making a Sazerac, I like this variation.
On the whole, though, my favorite has to be the Vieux Carré
Serve in a rocks glass with a lemon twist
At the same time, though, my love for bitter sometimes draws me to a Bonsoni:
Division Bell! It's punchy and tart with the citrus and slightly bitter aperol, and the mezcal gives a really welcome smoky flavor. I add just a quarter oz simple to the standard recipe, otherwise I find it a little dry.
-1 ounce mezcal -3/4 ounce Aperol -1/4 ounce Luxardo maraschino liqueur -3/4 ounce lime juice, freshly squeezed -1/4 ounce simple syrup
-Add ingredients to a shaker with ice, shake well before straining into a coupe and garnishing with a grapefruit twist
Sazerac - basically a Louisiana old fashioned
Negronis, I love campari and gin
I also love coming up with cocktails so I'd love to share one of my favorites, the Fire Eater
The drink gets spicier as you drink. For the full fire eater experience eat the chilis at the end.
A Right Hand.
You have to make it yourself though because unfortunately no one knows what the hell this delicious drink is.
Painkiller, which is piña colada for grown-ups
Whiskey Sour, skip the egg
Classic Daiquiri (not the slush one)