A Spiced Old Fashioned
4 Likes
An Alkala’s Rum Barrel - “Trio of cask strength rums & ingredients we dare not share!”
And a n/a mocktail version of a Painkiller
At False Idol in San Diego.
8 Likes
I love False Idol!
1 Like
Nice - gettin your tiki on!
1 Like
Very cool bar!
1 Like
I am a creature of habit. Place two Nick and Nora glasses in the freezer, along with a pitcher. In the pitcher place a jigger of Dolin Dry, three jiggers of Bombay red cap, a big handful of ice, stir 47 turns, pour into frozen glasses, and add skewered Santa Barbara martini olives. Repeat. It never gets old, but on alternate nights we do have Oboe Foxes.
3 Likes
Well, I have to put mine in the fridge, because my bottom drawer freezer is way smaller than my side by side was. And, anyway, I have this in the freezer - a treasured gift.
Gin isn’t in the freezer anymore, either. Or limoncello. So, I just enjoyed a 7 oz beer slurpee. Thanks, Taz.
7 Likes
Is that a direct quote of Don the Beachcomber?
According to this page:
Fancy Free
- 2 oz. bourbon
- 1/2 oz. maraschino liqueur
- 1 dash Angostura
- 1 dash orange bitters
Stir with ice and strain into a chilled rocks glass containing a large ice cube (or a few smaller-ish ones, if you have a regular ice maker like me).
3 Likes
Searching for a hot drink not involving coffee led me to Diffords.com and a recipe for a hot Negroni. You read that right. Surprisingly, it kind of works.
Hot Negroni
- 1/2 oz. gin
- 1/2 oz. Campari (or another Italian “red drink”)
- 1/2 oz. sweet vermouth
- 1 tsp. lemon juice
- 1 tsp. rich simple syrup
- 1/3 cup boiling water
Combine all ingredients in a pre-heated, heat-safe glass (e.g., a toddy or Irish coffee glass).
2 Likes
Have you ever tried Jaegertee? It started as a Hunters Tea in Tirol, and is now a popular aprés- ski drink served hot, along with mulled wine (aka vin brûlé / glühwein).
I haven’t! It sounds great, but something I’d need to have at a party or a market–too large-sized to have for just the 2 of us.
1 Like
One of my PIC’s delectable margaritas. Trying out TJ’s reposado for the first time — usually our choice is Milagro.
Not bad. Not bad at all. Can’t say I taste much of a difference.
3 Likes
There is a commercial mix. I don’t know if it’s exported from Austria. The commercial mix would make it easier for a person to make one cup at a time at home. But I can understand not wanting to buy a bottle of something you might not finish (
, sometimes I’ve had around 40 bottles of barely used liqueurs.)
There might be something similar at liquor store near you.
1 Like
Courtesy of PUNCH magazine, a Black Lodge, a variant on a Boulevardier.
- 1 oz. Scotch
- 1 oz. Campari
- 1/2 oz. coffee liqueur
- 1/2 oz. dry vermouth
Stir over ice and strain into an ice-filled rocks glass.
4 Likes
I whiled away some time on another Sunday evening at Smuggler’s Cove in SF. This time I had a Demerara Dry Float, which had rums, passion fruit, danger, fresh lemon, fresh lime. The danger that came on the side was an overproof rum (Hamilton 151 I believe). One can float it on top or sip it separately, or both.
And also a Fog Cutter, which had rum, pisco, gin, fresh lemon, fresh orange, house-made orgeat, oloroso sherry. I haven’t had a Fog Cutter in awhile, and the mix of spirits (rum, pisco, and gin) and other flavors made for a nice complex cocktail.
9 Likes
