1. Welcome to SportsJournalists.com, a friendly forum for discussing all things sports and journalism.

    Your voice is missing! You will need to register for a free account to get access to the following site features:
    • Reply to discussions and create your own threads.
    • Access to private conversations with other members.
    • Fewer ads.

    We hope to see you as a part of our community soon!

Cocktails, Spirits and Mixology Thread

Discussion in 'Anything goes' started by YankeeFan, May 15, 2012.

  1. three_bags_full

    three_bags_full Well-Known Member

    My mint julep

    6 mint leaves
    1/2 teaspoon confectioners sugar
    1/2 teaspoon water
    4 cubes crushed ice
    3 oz Bourbon

    Place mint leaves, sugar and water in a Collins glass. Muddle. Add ice. Garnish with a spring. Drink.
    Last edited: Feb 18, 2016
    YankeeFan likes this.
  2. Buck

    Buck Well-Known Member

    Wild Turkey Manhattan Bunker-style

    Wild Turkey 101

    Pour Wild Turkey into a nervous glass.
    Put the bitters and vermouth away.
    Dump the ice out of the shaker.
    YankeeFan likes this.
  3. YankeeFan

    YankeeFan Well-Known Member

    It's been a while since I made a new cocktail... but here it goes:

    Cobble Hill


    2 oz. Rye
    ½ oz. Dry Vermouth
    ½ oz. Amaro Montenegro
    4 Cucumber Slices

    Gently bruise three cucumber slices in a chilled mixing glass, then add the remaining ingredients and ice. Stir, strain into a chilled coupe, and garnish with the last cucumber slice.

    Sam Ross, Milk & Honey, NYC
  4. YankeeFan

    YankeeFan Well-Known Member

    Uptown Manhattan


    1¾ oz. Bourbon
    ½ oz. Amaron Nonino
    1 Tsp. Cherry Heering
    1 Dash Orange Bitters

    Marco Dionysos, Absinthe Brasserie & Bar, San Francisco, 1999
  5. cjericho

    cjericho Well-Known Member

    Milk & Honey decent beer selection, but a bit overpriced even for NYC.
  6. YankeeFan

    YankeeFan Well-Known Member

    I've actually never been.

    First heard about it years ago, but we're usually pretty busy when we're in New York.

    Tried to go to PDT on one of our last trips, but there was too long of a wait.
  7. cjericho

    cjericho Well-Known Member

    Ahh, actually realized I was thinking of Bread & Honey on 8th ave, deli/food place with some good craft beers. never been to Milk & Honey, supposed to be a real good bar though.
  8. YankeeFan

    YankeeFan Well-Known Member

  9. YankeeFan

    YankeeFan Well-Known Member

  10. MisterCreosote

    MisterCreosote Well-Known Member

    One of my favorite memories of my grandfather is going out to restaurants and ordering Negronis, which apparently no bartender in the world knows how to make, because we would always get a quizzical look in response.
  11. YankeeFan

    YankeeFan Well-Known Member

    It's hugely popular with bartenders right now.

    I've never actually had/made a classic Negroni. Gin, vermouth and Campari just don't sound great together to me.

    I've liked multiple variations though, so I should probably try the original.
  12. Flip Wilson

    Flip Wilson Well-Known Member

    This article kind of fascinated me. Jefferson's ages some of its bourbon in barrels that are then placed on small boats for a period of time, then sent out, with a captain, to sea. The motion of the ocean and the temperature fluctuations age the bourbon and give it a distinct flavor. It inspired me to buy a bottle of the stuff ($80, but a tax write-off since I'm going to write about it in a food column). I haven't opened the bottle yet, but looking forward to trying it.

    The Marco Polo of Bourbon: Jefferson's CEO Trey Zoeller on Aging Whiskey on The Water
    YankeeFan likes this.
Draft saved Draft deleted

Share This Page