What AreYou Drinking- Right Now?

Cigar City's pre-prohibition Patio Pils (7% abv)...

Whiskey sour, with Wild Turkey, fresh lemons, homemade syrup. AND homemade ice cubes.
Next up I'm going to try mixing Jack Daniels and tamarind soda.

made a brandy Sazerac, but overdid the Herbsaint, so i've added a shot of bourbon.

maybe i'll call it a Round the Moon...

an ice cold Bronx cocktail...

(in honor of Francis Scott Key Fitzgerald...)

[ Edited by: thePorpoise 2013-07-26 21:58 ]

A Mai Tai made with 1oz of Appleton Estates 12 year old, 1 oz St. James Hors 'd Age, Orange Curacao (1/2 oz), Orgeat (1/2 oz , Fresh lime, 1 oz. and Turbanado sugar syrup (1/4 os).
Quite pleasant!

an El Dorado 8 Manhattan...

btw this is a perfect cocktail

[ Edited by: thePorpoise 2013-07-26 22:02 ]

On 2013-07-26 19:34, thePorpoise wrote:
an ice cold Bronx cocktail...

The Bronx is legendary, and spectacular, if it's made "right." One of my faves. Fresh juices are absolutely essential.

the Bronx is just a perfect martini with OJ aint it? what's your recipe?

On 2013-07-27 10:35, thePorpoise wrote:
the Bronx is just a perfect martini with OJ aint it? what's your recipe?

Yes. Plus Angostura Bitters in the Dr. Cocktail version I stick with. This was the first cocktail fro Vintage Spirits and Firgotten Cocktails, and still one I really dig. And I agree completely that only fresh squeezed orange juice will do for this one.

an ice cold Brooklyn cocktail...

Frankie's.
3 rum scum
X2

my homemade pimm's cup

I'm drinking Grolsch....my favorite!

At the moment . . . Yuengling lager . . .needed a break from rum.

I had a Royal Mai Tai. Very nice.

Bell's Two Hearted Ale. fantastic.

New Orleans Buck ~ rum, OJ, ginger syrup, lime, bitters, club soda

Clay, the oldest and most divine art media;
"And now, from the clay of the ground, the Lord God formed man" Genesis 2:7
Pirate Ship Tree House

[ Edited by: MadDogMike 2013-07-28 20:31 ]

Jet Pilot!

Pouring Ribbons in NYC subs whiskey for the gin in a French 75 and replaces the champagne with Miller High Life ("the champagne of beers"). They call it the Two Trick Pony...

1 oz white whiskey
1 oz bourbon
3/4 oz lemon juice
1/4 oz orgeat
1/4 oz demerara syrup (2:1)
1 dash Angostura bitters
1 1/2 oz Miller High Life

Shake all but the beer, strain into an 8 oz mason jar containing the beer, garnish with an orange twist.

I initially tried it because I thought the idea of a craft cocktail using Miller High Life was too awesome to not try. As it turns out, it's really tasty.

Mai-Tai with Lemon Hart and El Dorado 12

Next one with El Dorado 5 and Pyrat

How is it with the Lemon Hart? I've never tried that combination.

2 thumbs up....

Time to hit the pool after a bunch of yard work

here-- Kona's seasonal Wailua Ale (brewed with passion fruit). refreshing!

'Ti Punch with the last of my Guadaloupe Bologne Rhum Agricole Blanc. Gotta figure out how to score another bottle.

On 2013-07-30 17:40, hang10tiki wrote:
2 thumbs up....

Time to hit the pool after a bunch of yard work

Neva seen LB in a can. My favorite beer.They've recently changed the bottle from long neck to stubbies. I liked the long necks mo betta but the "islands are shown in relief on the neck on the stubby bottle. Pretty cool although none of this trivia effects the taste!
Cheers

Decided to change things up and mixed a mai tai with Coruba and El Dorado 5-Year. A bit sweet for my liking and lacked the funky, sharp bite that an agricole rum gives, but still tasty.

2 oz of Appleton Estate 21-yr-old with a splosh of water.

Ancient Mariner - good but lacking the depth of a Navy Grog!

On 2013-07-31 11:36, AdOrAdam wrote:
Ancient Mariner - good but lacking the depth of a Navy Grog!

First drink I mixed up when my dyi Pimento Dram was ready to tap, before I could get St. Elizabeth locally.

*On 2013-07-31 14:25, Sunny&Rummy wrote:*First drink I mixed up when my dyi Pimento Dram was ready to tap, before I could get St. Elizabeth locally

I'm a recent convert to home making pimento dram :)

First I got Bitter Truths & didn't enjoy it. I didn't want to just go & buy Saint Elizabeth so I home-made a small batch using this recipe:

http://www.seriouseats.com/recipes/2012/02/diy-allspice-dram-make-your-own-st-elizabeths-pimento-dram-recipe.html

It was a definite step up!

1st time I used Cruzan White, I don't rate it as a rum but it was good in the dram. 2nd batch I'm using Captain Morgan as the rum, I dont rate that either but I think it'll make a good base for the dram. I have a little of batch 1 for comparison. After 10 days you cant see through it, it looks evilly dark :)

Roll on it being ready on Monday! :)

Scorpion (Vic's version)

Full Sail ESB -- wow! what a beer!

On 2013-07-31 19:31, Sunny&Rummy wrote:
Scorpion (Vic's version)

that could mean a lot of things.

I fear Jon may be drinking too much, yet I so want to join him
Vegas really is Sin city
go! Jon, go!

On 2013-07-31 19:56, thePorpoise wrote:

On 2013-07-31 19:31, Sunny&Rummy wrote:
Scorpion (Vic's version)

that could mean a lot of things.

It mostly means I'm presently out of passionfruit syrup so I couldn't do a Kelbo's version, and I didn't feel like going heavy gin so I passed on a Steve Crane Luau version. The TV Tiki Party Scorpion recipe is always fun to revisit, though I double the orgeat to tame the lemon-heavy published recipe.

I dont even know anymore how i came up with my scorpion formula, i think its an amalgam of everything out there, its always a hit, here's the portions for two:

2 oz light rum, 1 oz gin, 1 oz brandy/cognac, 1 oz white wine or lillet blanc, 2 oz orange juice, 1 oz lemon juice, 1 oz orgeat.

Friend of mine came to town for a few hrs

Mai-Tai

Monkeys lunch

3 Dots and a Dash

Holy crap, my friend was looking through Tiki Modern and said "My Dad had a bunch of these"
Witco

Wow
Small world

Jon

And then

1 more Mai-Tai

Beer time

On 2013-08-01 10:02, thePorpoise wrote:
I dont even know anymore how i came up with my scorpion formula, i think its an amalgam of everything out there, its always a hit, here's the portions for two:

2 oz light rum, 1 oz gin, 1 oz brandy/cognac, 1 oz white wine or lillet blanc, 2 oz orange juice, 1 oz lemon juice, 1 oz orgeat.

I think I have seen Scorpion variants with wine or aromatized/fortified wine but I've never made one. I go back and forth as to whether I prefer it with or without gin as it somehow seems to take over this cocktail. In stark contrast to so many cocktails where the gin plays so nice with the other ingredients.

Drinking right now. . . Tambu Lounge Backscratcher, recipe courtesy of Hurricane Hayward's most recent Atomic Blog post. Used Bulleit as the bourbon float and it gives a nice little edge to this one.

the wine is the component i almost never have on hand (champagne works especially well). i've made it without gin and its not the same. the gin is key.

you must use a helluva spicy gin for it to overpower the other 88% of the components!

it's National IPA Day, y'all!

Highlands Kashmir IPA first up here...

Full Sail IPA to follow...

I need to trade lives for a week with this dude Jon in Vegas...

On 2013-08-01 19:58, thePorpoise wrote:
the wine is the component i almost never have on hand (champagne works especially well). i've made it without gin and its not the same. the gin is key.

you must use a helluva spicy gin for it to overpower the other 88% of the components!

Not necessarily spicy gins (Ransom Old Tom is probably the only one I have that I might think of as spicy, but even that is more vegetal-botanical than spicy), but the more juniper-angry ones that really clash. Something softer like Haymans or Plymouth would be what I'd reach for here, but even then for me I don't think the gin plays as well as the brandy does with the rest of this particular drink.

I'm actually a big gin fan, but in a Scorpion I just haven't really found the harmony that Is typical of so many other great gin cocktails. I'll keep playing and might hit all the right notes eventually.

Porpoise- :)

Boo Loo, followed by a Bulleit Bourbon Eastern Sour.

On 2013-08-01 10:02, thePorpoise wrote:
I dont even know anymore how i came up with my scorpion formula, i think its an amalgam of everything out there, its always a hit

I honestly dont know if Ive ended up making a Fogg Cutter or a Scorpion but I rounded out the ingredients & this what I call a Fogg Cutter:

1 part gin, 1 part brandy, 1 part light rum, 1 part lemon, 2 parts OJ, 1/2 part orgeat, 1/2 per amaretto (in lieu of sherry) - shaken with crushed ice in a 15oz / 440ml jam jar :)

On 2013-08-01 17:17, hang10tiki wrote:
Beer time...

Fun beer H10T! I often get that one to round out 'x beers for £x' offers. Out of interest its about £2/$3 for 500ml in the UK how much is it in the States?

I think this is my ultimate fave flavoured beer: http://www.ratebeer.com/beer/wychwood-ginger-beard-bottle/147210/
Its like a stout with ginger!

Last night (after a Navy Grog) I continued going through the Tiki+ app:

Jaguar - I had a small bottle of cava to sub for champagne, so I experimented. Interesting if a lot of work!

Dons Special Daiquiri - I served it low ball with crushed ice. Perhaps the best use of passionfruit I have found to date. Ill definitely make it again, maybe for me, probably for the girlfriend because she liked it!

[ Edited by: AdOrAdam 2013-08-03 03:38 ]