I recently chanced on a whole cartoon full of overripe banas they were gonna throw out. Grabbed it, cut & froze 'em and I think I've got something good.
>Two cups of frozen banana
>Four jiggers of overproof white rum
>Quarter cup of cream of coconut
>Tablespoon of whey (creamier than milk)
>1 jigger of clear maraschino cherry liqueur
1) Blend together cream of coconut and whey until smooth
2) Add banana
3) Add rum
4) Serve in bowl or tiki glass with small spoon
Might adjust the ratios a little bit.
lmao
I don't tell people me cocktail recipes, either : )
>>21390834 (OP)The key to mixing the perfect greyhound is pouring a splash of grapefruit soda on the top.
>>21390834 (OP)Speaking of whey
4 oz peanut butter vodka
4 oz milk
1 scoop Nutricost vanilla whey protein powder isolate
blend
trust me
>>21390834 (OP)Sounds good, what do you call it?
>>21391033>peanut butter vodkaI’ve never heard of this, is the pb flavor really strong?
>>21390834 (OP)from a 2003 Bob Heick interview
>Neon Green Death >Pour two shots of Midori, 1 shot of absinthe into a tall, sugar-rimmed glass with 3 ice cubes. Fill with grapefruit soda, add lime wedge. Float teaspoon of absinthe on top, set afire and drink. ngl I'd like to try this
>>21391636>Burning absinthe That's gotta reek like a garden gnome getting burnt at the stake
>>21391636That's just gonna taste like grapefruit.
>>21391664Hence the "Death" part of the name
TGD
>>21391680Based you have the same refrigerator as me. Are you my apartment neighbor?
>milk and egg whites ice cream
>double espresso
>bayleis
how do you add the punch to this cocktail?
>>21391842Eggnog. Eggnog or whipped cream vodka. Possibly both.
What's a good old lady Cocktail?
>>21390834 (OP)Kill yourself, wojakposter.
shopping
md5: a689793e00fa341c58274fe6167d7dc8
🔍
This is my cocktail "secret" ingredient. Pairs well with all kinds of stuff. Great for mules when you don't want a bunch of sugar (and are too lazy to make ginger syrup).
forwarding an email i sent to a good friend who wanted some cocktail guidance for planning her wedding. this will take several posts. it was written so that someone who had never mixed a cocktail would be able to do a good job or provide instructions for some catering employee who didn't know how to make anything beyond a gin and tonic. please enjoy.
[ANON]'S PERFECT BOULEVARDIER
2oz whisky
1oz sweet vermouth (Cocchi di Torino)
3/4oz Gran Clasico
1/4oz Campari
Put all ingredients over a handful of ice in bottom half of shaker tin or pint glass and stir ~30-45 seconds, until cubes are roughly half melted and outside of shaker tin is very cold to the touch. Use cocktail strainer to strain into a glass (coupe, ideally). Notes on whisky: i use Old Overholt rye for myself usually (it is very cheap and has a hint of that rye peppery flavor, but it's pretty sweet and mild for a rye) and usually make Jaime's with Boulleit bourbon. You can use most any whisky you like here, but there's a lot of flavor in the other ingredients so it's probably a bit of waste to go too expensive. Nobody will ever complain about one of these with Old Overholt in it. The brand of vermouth is important to the flavor as well. Cocchi is pretty reasonably priced for a good vermouth. Gran Classico, unfortunately, is pretty expensive, but it is absolutely essential to these drinks. You can make a good negroni or boulevardier with another amaro, but it will taste very different from these drinks as designed.
[ANON]'S HOUSE NEGRONI (1)
1oz gin
1oz sweet vermouth (Cocchi di Torino)
1/2oz Campari
1/2oz Gran Classico
Put a big ice cube, if you have it, into a double rocks glass, pour in the booze, stir with your finger, enjoy. This is really just a small twist on a pretty standard negroni, just replacing half of the Campari with Gran Classico, which gives it a really nice honeyed and more rounded, complex flavor. I use Prairie gin around here usually, which is a bit of an unusual gin; it is an American (as opposed to London Dry style) gin, meaning that it is less juniper-forward. This one, in addition to being dirt cheap, has a nice and very mild herbal flavor that i like a lot and lends itself to mixing. You could, of course, use any gin you please, including a more traditional London Dry style gin and it would taste more like what you would tend to get if you ordered a negroni in most bars.
[ANON]'S HOUSE NEGRONI (2)
1oz gin (Prairie)
1oz sweet vermouth (Cocchi di Torino)
3/4oz Suze
1/4oz Gran Classico
Prepare same as above. This one is a little more unusual, owing to the Suze (another bitter aperativo, this one French i think) which is a little hard to describe. It's a little more herby, vegetal, citrusy than a lot of italian style amari. It's pretty funky, and also has the virtue of being pretty affordable, particularly for a good amaro. Lately i've been in the habit of making no-measure negronis, which usually end up with a little more of the gin and a little less vermouth, i think, but it just shows how easy this cocktail is and you can really tune it to how boozy/bitter/sweet you want it and it will pretty much always taste awesome.
So if you were going to do one dark cocktail and one light one, any of the above could be good dark options. All of them could be batched beforehand, making them easy to serve at a party. I have a couple suggestions for light cocktails, one of which might be prohibitively labor intensive (but it's jaime's fave) and another which is stupid easy to make after initial prep and also really cheap.
ADAM'S DAIQUIRI
2oz white rum (Flor de Cana)
1oz lime juice
3/4oz simple syrup
splash of Maraschino (Luxardo)
~5 drops of absinthe
Measure all ingredients into a shaker with ice. Shake vigorously ~30secs until outside of shaker is very cold. Strain into a glass of your choosing. I like to put it in a small rocks glass or those little Duralex french cafe glasses if i'm feeling plain, or a coupe if i'm feeling fancy. A daiquiri is a perfect cocktail. This one is jazzed up just a little. A basic daiquiri is just rum, lime juice, and simple syrup. The lime juice must be fresh squeezed (though this can be done before-hand, within a day or so). The addition of the Maraschino, a funky nutty liquor made from cherry pits, i think, makes it a Hemingway Daquiri, another well-known classic. The addition of a few drops of absinthe makes it an Adam Daiquiri. The absinthe gives it an herbal zing that's really nice and adds complexity and a certain whiz-bang to an otherwise delicious but straightforward cocktail. I use Flor de Cana rum, which is just a good, very affordable white rum. You could use whatever--Havana Club is good. You could go fancier (there's all kinds of fancy artisanal rums, even white rums, these days, some of which are surprisingly delicious) but there's no real need to. This cocktail might be a bit of a faff for a wedding cocktail, as each one needs to be shaken to order.
This next one is ridiculously easy and super duper delicious. A gimlet is just gin and lime cordial. Any old non-fancy bar will make it with Rose's Lime, which is a terrible processed-tasting product, but it does have a kind of addictive super-acidic kick to it which plain lime juice can't replicate. The answer is to make your own, which can be done ahead of time in large batches and is pretty cheap, straightforward, and delicious. I read about this on Jeffrey Morgenthaler's website, a pretty well-known west coast bartender. Here's his recipe and rundown on gimlets. Once the cordial is made you're off to the races. Here's how i make mine.
SUPER LAZY GIMLET
2oz gin
1oz lime cordial
Measure into a rocks glass over a single big cube, if you have it, stir for ~20 seconds to combine, drink. You can alter the proportions of this two-ingredient cocktail to your liking. You can use just about any gin here, but i favor a nice, piney London Dry here. Gordon's is just fine if you want to spend the absolute minimum. I usually make mine with Bombay Dry (not Sapphire) these days, but you could sub almost anything--Beefeater, whatever. There's no reason to spend too much, though. This is also the extremely lazy method for making a gimlet: any drink with fruit juices should generally be shaken in order to properly combine the booze and the juice. If you wanted to do it properly and have a homogenous drink, you would shake it and strain it, either into a lowball with fresh ice or up, in a coupe or martini glass or whatever. When you do it lazy style, you'll often find that the end of the cocktail is sweeter and limier than the beginning. I'm not sure why, but i kind of like it this way.
i have never served the boulevardier to anyone who didn't say it was the best one they'd ever had. it is my finest creation. i hope the fruits of my alcoholism will provide some enjoyment in this cold world. also it seems i failed to redact myself in all of these recipes so now i can be attributed as you wow your friends and seduce the ladies with these libations. use them only for good, never evil, my friends.
oh btw here is the link to the lime cordial recipe that didn't get copied as a link from the email text: https://jeffreymorgenthaler.com/lime-cordial/
>>21394736Thanks, Adam.
Regarding gimlets - I'll have to try out the cordial recipe that you linked. I enjoy another variation using lime juice and honey syrup instead of simple syrup.
I like a fairly wet martini on the rocks with a twist, but unfortunately there’s no way to order it in public without coming off as a pretentious weirdo.
>>21394865How do you make it?
>>21392065I was thinking some kind of coffee or nutty hard-mid liquor
>>21395351Hazelnut liqueur + coffee liquor would go insanely hard as the kids say. Add white chocolate sprinkles for contrast or go all the way and dye it jet black with charcoal.
Serve in a black dish with cherry and vanilla syrup drizzled over it.
>>21394729>though this can be done before-hand, within a day or so5 hours tops.
>>21395419sure, it'll be slightly better if it's done right beforehand, but any juice squozen within about a day will be roughly a million times better than anything purchased. we're not running a michelin starred cocktail bar here
>>21396461Point taken
I should probably spring for an automated juicer.
>>21396922i use the little handheld ones with the hinge at the end and they work fine as long as you buy a good one. i usually squeeze directly into one of those big pyrex measuring cups with the spout and then pour it into a bottle with a pour spout.
