We’ve been on a G&T kick lately, using Hendrick’s Gin. Also, I like a Tennessee high ball: Jack Daniel’s, orange bitters, lemon sour and ginger ale with lots of ice in the summer. We also like the Petworth Punch: ginger beer, bourbon, and a cherry in a tall glass with ice; must be drunk on your front porch.
I don’t know if there is an actual name for it, but I have really enjoyed mixing Jagermeister with Red Bull over lots of ice.
They’re very refreshing.
Southern Comfort Old Fashioned? Reading that made me sad.
I’m pretty much off the booze ( Go Homebrew! ), but when I do stray, my standby is Canadian blended whiskey, caffeine free diet cola, and ice cubes.
On occasion, if my arm were twisted, a spicy bloody mary ( no clam ) wouldn’t be a bad thing.
Although Peru’s national mixed drink is the Pisco Sour I prefer the much fresher Chilcano.
Tall glass
Fill with ice cubes.
Pour Pisco** halfway up.
Fill up to 90% with Ginger ale (I’m partial to Evervess). I use Sprite Zero for my wife’s “light” version.
Simple syrup (about a spoonful, but sweeten to taste)
The juice of one key lime.
Stir.
Usually drank with a think straw.
*The problem with Pisco Sour that it’s surprisingly easy to do it wrong
** I recommend Quebranta or Italia varieties.
^per Wikipedia:
Sounds good!!
Peruvian and Chilean piscos are very different drinks.
Peruvian pisco is always colourless.
Kamikazes and Alabama Slammers.
I need to stop at the liquor store tomorrow; I’ll ask if they have/can get pisco.
A gin and tonic or a scotch and soda. Occasionally a whiskey sour. And maybe an Irish or Mexican coffee during dessert.
I am so heartened to see the G&T get so much respect.
I also will enjoy a Mojito, a Margarita or a Martini(real).
And a Cuba Libre will not be sneered at.
Ah yes, I do also enjoy margaritas and the occasional martini.
I am reminded of being underage with a fake ID back in Texas. Sitting in a restaurant and ordering a drink but not knowing anything about drinks. After perusing the menu, I boldly told the waitress to bring me a “highball,” as for some reason that looked interesting to me. I was flummoxed when she asked which kind. But I think she understood the situation, as – this being back in the days of little legal liability – she started suggesting a couple, one of which I okayed.
Underage, I always just said, “two sixes of Strohs”. If the bartender had asked whether I wanted cans or bottles, I woulda pissed my pants. Good times.
Lately I’ve been drawn to the Zombie, and I’m not too choosy how it’s made, as long as it has, in equal parts, at least two kind of rum, apricot brandy, two kinds of fruit juice at least one of which is pineapple, half a lime squeeze, a bit of grenadine, and a shake of bitters.
Then again when I can’t be bothered that much,which is usually after about 1.5 of the above, there’s the Baby Zombie - just one kind of rum, apricot brandy, pineapple, and the bitters, must have the bitters to be a Zombie.
Rather appropriate for this Board.
Do you make them yourself :eek: or do you actually find that there are bartenders in places other than tiki bars that both (a) have all of the ingredients and (b) know how to make one? I’ve had problems with getting folks to make a Manhattan that’s worth a damn; something that complex would most likely result in a brain aneurysm for your average tender.
We call that drink a Madras up here in Wusta.
Depends on the bar. At the Erin Rose on Conti in the French Quarter, Jeff prides himself on mixing whatever you ask for, from scratch. I’ve watched him mix Hurricanes, Zombies, Old Fashions, whatever you ask for, from scratch. If you don’t like it he’ll drink it for ya.
…ad nauseum
Why?
Mixed enough for me, but you can keep the splash. The ice cubes have plenty of H2O.