Post your awesome recipes or some good ol classics here.
I'll start:
Got some Bombay Sapphire layin around? What in the hell are you supposed to do with THAT?!?
Simple. The only way to make it drinkable is to infuse it with earl grey tea. Yup, stick this shit in a jar with some EG tea bags and leave it alone overnight or longer. Result? Drinkable Bombay Sapphire!
English Garden
1+1/2 jigger tea infused gin
3/4 jigger St Germaine's elderflower liqueur
1 jigger (or so) San Pellegrino lemon soda
squeaze of fresh lime juice
2 drops rose water
2 slices cucumber
In a shaker with ice combine all booze, juice and one slice cucumber. Shake it like the hysterical woman from Airplane! then strain into a tom collins glass over ice. Top off with soda and garnish with the other cuke slice.
Drink that shit through a straw or jam a funnel in your ass and buttchug it for maximum boozohol blackout!
FUCK go crazy! Add a dash of BITTERS if you want! PARTYYYYYYYYYY!
In a jar, layer some cucumber slices with rose petals and cheap gin. I noticed that New Amsterdam works best for this because it doesn't have a strong alcohol flavor and subtle juniper.
Leave this shit alone for a few days to a week and then strain through cheesecloth and squeeze it out real good. Don't waste any of this shit cause the roses will soak up your booze.
2 oz cucumber rose gin
¾ oz lime juice
¾ oz simple syrup
3 drops rose water
3 drops Angostura bitters (or my homemade shit, bitches)
3 slices cucumber
some mint sprigs.
Muddle the cucumber with a tiny pinch of salt. Slap the mint like a bitch, to release the oils just a bit. Add the rest of the ingredients and let everything sit for like 30 seconds or so. Shake with ice, then strain into a chilled coupe glass.
To garnish, float a mint leaf with 1 drop of rose water on it, and add a couple drops of bitters on the surface of the drink. That shit smells good when you sip it.
Then it's time to dance like a white girl.
Swamp Juice
2 jigger Pims No. 1
1 jigger Aperol
Cheerwine
dash bitters
Mix booze with ice, pour into tall glass w/ ice, top with soda
Guzzle and fight
Quote from: Sir Squid Diddimus on February 14, 2013, 03:13:38 AM
In a jar, layer some cucumber slices with rose petals and cheap gin. I noticed that New Amsterdam works best for this because it doesn't have a strong alcohol flavor and subtle juniper.
Leave this shit alone for a few days to a week and then strain through cheesecloth and squeeze it out real good. Don't waste any of this shit cause the roses will soak up your booze.
2 oz cucumber rose gin
¾ oz lime juice
¾ oz simple syrup
3 drops rose water
3 drops Angostura bitters (or my homemade shit, bitches)
3 slices cucumber
some mint sprigs.
Muddle the cucumber with a tiny pinch of salt. Slap the mint like a bitch, to release the oils just a bit. Add the rest of the ingredients and let everything sit for like 30 seconds or so. Shake with ice, then strain into a chilled coupe glass.
To garnish, float a mint leaf with 1 drop of rose water on it, and add a couple drops of bitters on the surface of the drink. That shit smells good when you sip it.
Then it's time to dance like a white girl.
I hate gin. Will infusing it with other shit make it less rank in general?
Yes.
It really changes everything.
Quote from: Sir Squid Diddimus on February 14, 2013, 04:29:02 AM
Yes.
It really changes everything.
I like pimms in the traditional English summer drinking style. If I ever end up with gin my accident Earl Grey or Rose and Cucumber sounds pleasant.
Single malt scotch of good reputation
Ice
The only fancy drink you will ever need.
I want Squid to make me drinks.
When I'm making drinks at home, I tend to stay simple and traditional:
Put 6 oz of Death's Door gin in a shaker with as much ice as possible. Let sit for a few minutes.
In a martini glass which has been in the freezer for 10 minutes, add a splash of white vermouth. Swirl, then dump out into the sink.
Peel about an inch and a half of the rind off a lemon, the squeeze into the glass (skin side down, to release the oils), and rub around the rim.
Shake the gin viciously for 90 seconds, then strain into glass.
Too dry? Try a Hearst:
2/3 gin
1/3 sweet (red) vermouth
dash bitters (preferrably orange (or homemade Squid bitters))
Place in shaker with ice, etc.
Another favorite is a Negroni:
1/3 gin
1/3 sweet (red) vermouth
1/3 Campari
as above, et al.
But when I go out, my default is a Sazerac:
Bitters
muddled sugar cube
Rye whiskey
dash of absinthe
twist of lemon
^all of that!! (except the sazarac cause I just can't stomach absinth no matter how hard I try)
The simple things are always perfect
Also:
1 part Hendrick's
1 part St Germaine's
white cranberry (which i can't find for the life of me WTH)
basil leaf
shake that shit, smack that leaf, drop it in and serve.
There's part of me that doesn't want you to do that to Hendrick's.
I understand, because it is pretty perfect on it's own, but trust me.
I need to try all of these.
But at someone else's party or something. Right now I spend what I can on the occasional small bottle of Johnny Walker Black Label, both because of expense and because my tiny mini-fridge can't handle a proper variety of liquors.
Quote from: Cain on February 14, 2013, 12:21:09 PM
Single malt scotch of good reputation
Ice
The only fancy drink you will ever need.
:crankey:
Quote from: Cainad on February 14, 2013, 05:48:53 PM
I need to try all of these.
But at someone else's party or something. Right now I spend what I can on the occasional small bottle of Johnny Walker Black Label, both because of expense and because my tiny mini-fridge can't handle a proper variety of liquors.
You don't have to keep them refrigerated.
Quote from: Sir Squid Diddimus on February 14, 2013, 07:27:53 PM
Quote from: Cainad on February 14, 2013, 05:48:53 PM
I need to try all of these.
But at someone else's party or something. Right now I spend what I can on the occasional small bottle of Johnny Walker Black Label, both because of expense and because my tiny mini-fridge can't handle a proper variety of liquors.
You don't have to keep them refrigerated.
Yeah, but I like 'em cold. Also I'm self-conscious about people seeing my room and thinking I'm a drunk. :oops:
Quote from: Cainad on February 14, 2013, 07:38:13 PM
Quote from: Sir Squid Diddimus on February 14, 2013, 07:27:53 PM
Quote from: Cainad on February 14, 2013, 05:48:53 PM
I need to try all of these.
But at someone else's party or something. Right now I spend what I can on the occasional small bottle of Johnny Walker Black Label, both because of expense and because my tiny mini-fridge can't handle a proper variety of liquors.
You don't have to keep them refrigerated.
Yeah, but I like 'em cold. Also I'm self-conscious about people seeing my room and thinking I'm a drunk. :oops:
Get a little cabinet, and then you can switch out whichever one you want to drink that evening in the fridge.
Not a bad idea! I should probably find friends to drink with out here, though. Also, I should get a job. That would probably help. :lulz:
Cainad,
Infinite source of excuses that draw the thread off-topic
I do actually hope to try some of these, though. I had quite a few Gin Bucks over the summer, so I'd like to try out more gin-based drinks.
RECIPE FOR AVERAGE MORNING:
1 cup strong coffee.
1 cup strong coffee.
Prepare drink by emptying contents of each cup, one after the other, into your gullet.
Repeat at least 4 times.
Now you're ready to go to work.
Quote from: Cain on February 14, 2013, 12:21:09 PM
Single malt scotch of good reputation
Ice
The only fancy drink you will ever need.
ICE! IN A SINGLE MALT! OH NONONONONONO. NO.
Barbarians.
Ice in a good whisky opens up the aromas and flavors of it.
Quote from: Waffles, Viking Princess of Northern Belgium on February 15, 2013, 11:14:59 PM
Barbarians.
Ice in a good whisky opens up the aromas and flavors of it.
wee drop of water will do the same.
I like whiskey sours.
I do not like whiskey sours when fucks try and put JAMIESONS in it. BOURBON OR GTFO. Last whiskey sour I had was ruint.
Quote from: LMNO, PhD (life continues) on February 14, 2013, 01:50:49 PM
I want Squid to make me drinks.
When I'm making drinks at home, I tend to stay simple and traditional:
Put 6 oz of Death's Door gin in a shaker with as much ice as possible. Let sit for a few minutes.
In a martini glass which has been in the freezer for 10 minutes, add a splash of white vermouth. Swirl, then dump out into the sink.
Peel about an inch and a half of the rind off a lemon, the squeeze into the glass (skin side down, to release the oils), and rub around the rim.
Shake the gin viciously for 90 seconds, then strain into glass.
Too dry? Try a Hearst:
2/3 gin
1/3 sweet (red) vermouth
dash bitters (preferrably orange (or homemade Squid bitters))
Place in shaker with ice, etc.
Another favorite is a Negroni:
1/3 gin
1/3 sweet (red) vermouth
1/3 Campari
as above, et al.
But when I go out, my default is a Sazerac:
Bitters
muddled sugar cube
Rye whiskey
dash of absinthe
twist of lemon
Sounds tasty... I bet they'd be good with some quinoa thrown in as well.
OSHIT! :lol:
Quote from: Mexico on February 16, 2013, 02:23:04 PM
Quote from: LMNO, PhD (life continues) on February 14, 2013, 01:50:49 PM
I want Squid to make me drinks.
When I'm making drinks at home, I tend to stay simple and traditional:
Put 6 oz of Death's Door gin in a shaker with as much ice as possible. Let sit for a few minutes.
In a martini glass which has been in the freezer for 10 minutes, add a splash of white vermouth. Swirl, then dump out into the sink.
Peel about an inch and a half of the rind off a lemon, the squeeze into the glass (skin side down, to release the oils), and rub around the rim.
Shake the gin viciously for 90 seconds, then strain into glass.
Too dry? Try a Hearst:
2/3 gin
1/3 sweet (red) vermouth
dash bitters (preferrably orange (or homemade Squid bitters))
Place in shaker with ice, etc.
Another favorite is a Negroni:
1/3 gin
1/3 sweet (red) vermouth
1/3 Campari
as above, et al.
But when I go out, my default is a Sazerac:
Bitters
muddled sugar cube
Rye whiskey
dash of absinthe
twist of lemon
Sounds tasty... I bet they'd be good with some quinoa thrown in as well.
well, replace the gin or other hard alchohol with quinoa vodka!
http://www.treehugger.com/green-food/fair-trade-organic-vodka-quinoa-superfood-punch.html
Quote from: insideout on February 26, 2013, 11:35:15 PM
Quote from: Mexico on February 16, 2013, 02:23:04 PM
Quote from: LMNO, PhD (life continues) on February 14, 2013, 01:50:49 PM
I want Squid to make me drinks.
When I'm making drinks at home, I tend to stay simple and traditional:
Put 6 oz of Death's Door gin in a shaker with as much ice as possible. Let sit for a few minutes.
In a martini glass which has been in the freezer for 10 minutes, add a splash of white vermouth. Swirl, then dump out into the sink.
Peel about an inch and a half of the rind off a lemon, the squeeze into the glass (skin side down, to release the oils), and rub around the rim.
Shake the gin viciously for 90 seconds, then strain into glass.
Too dry? Try a Hearst:
2/3 gin
1/3 sweet (red) vermouth
dash bitters (preferrably orange (or homemade Squid bitters))
Place in shaker with ice, etc.
Another favorite is a Negroni:
1/3 gin
1/3 sweet (red) vermouth
1/3 Campari
as above, et al.
But when I go out, my default is a Sazerac:
Bitters
muddled sugar cube
Rye whiskey
dash of absinthe
twist of lemon
Sounds tasty... I bet they'd be good with some quinoa thrown in as well.
well, replace the gin or other hard alchohol with quinoa vodka!
http://www.treehugger.com/green-food/fair-trade-organic-vodka-quinoa-superfood-punch.html
:lulz: THIS MAKES NO SENSE, HIPPIES!
:whack:
Quote from: Eater of Clowns on February 14, 2013, 06:47:45 PM
Quote from: Cain on February 14, 2013, 12:21:09 PM
Single malt scotch of good reputation
Ice
The only fancy drink you will ever need.
:crankey:
I know, right?!
Just freeze the bottle and drinking glass!
I understand the charm of a drop of water, but using ice to both cool your drink and add that drop of water means you will never reach the combination of perfect dilution at the perfect temperature. you can't just add water though, it needs to be very cold so it doesn't mix completely with the scotch.
Quote from: Reginald Ret on May 08, 2015, 10:08:05 PM
I know, right?!
Just freeze the bottle and drinking glass!
I understand the charm of a drop of water, but using ice to both cool your drink and add that drop of water means you will never reach the combination of perfect dilution at the perfect temperature. you can't just add water though, it needs to be very cold so it doesn't mix completely with the scotch.
Quote from: Eater of Clowns on February 14, 2013, 06:47:45 PM
:crankey:
i'm still angry about the whiskey sour with fucking Jamison's in it. :argh!:
Quote from: Pope Pixie Pickle on May 15, 2015, 05:05:58 PM
i'm still angry about the whiskey sour with fucking Jamison's in it. :argh!:
That reminds me! I have a bottle of Johnny Walker that was quite enjoyable.
Black label, I'm told it is very not special and I like it.