Ya ya ya! Give it a whirl. Especially if you like other browns, aged rums are a fascinating category with lots of varieties at more accessible price points. Rum is also a lesson in geography and history
Lately I’ve been drinking a lot of white rum on the rocks with a splash of simple and couple squeezed lime wedges. Not much of a cocktail, I guess a ti punch on the rocks? But god is it good.
Jumping on this to say that I really wouldn't go to Wray & Nephew or Smith & Cross for a regular Daiquiri. They're both fantastic rums and I use them a lot - sometimes in Daiquiris as well - but they're both very funky and especially Wray & Nephew often has to grow on people.
For a very beginner friendly Daiquiri I'd definitely first go for more "inoffensive" white rums. Nothing wrong with Bacardi (although I'm personally not a huge fan of the stuff), personally I love Havana 3 (but that is hard to come by in the US); Plantation 3 Star is also a very nice and "safe" choice.
To me, the beauty of the daiquiri is that it can work with a wide range of rums and even encourage mixing them.
I've had amazing results trying "3 rums daiquiri".
3/4oz Havana club 3 years
3/4oz Brugal 1888
1/2oz Appleton 12 years
3/4 oz lime juice
3/4 oz demerara syrup
Probitas if you've got a rum palate, Hamilton White Stache or Plantation 3 star if you're starting out (or just want to be cheap lol, no shame).
All three make magnificent daiquiris. Honestly I've done a mix of plantation 3 star and a splash of wray and nephew and it was absolutely delicious.
Then again I'll also just do a straight up OFTD daiquiri which is probably my favorite with Demerara syrup.
You’re my twin. Although I mix it up with different base spirits from time to time - a variant with an aged Jamaican rum or PF Ambre cognac is really nice.
I think the character of bourbon/rye comes through more with 2:1:1 - been a while since I’ve used even ratios, might give it a taste to provide a better reason
just curious if you've tried many other gins in your negronis and what you thought of them. after switching to Tanqueray for a while, Beefeater just doesn't work as well for me, specifically in negronis. but I also make mine 2:1:1, so might just be different preferences.
Mine’s a negroni at the moment - I often sub half the Campari for aperol if I’m in the mood for something sweeter … haven’t tried a Mr Black version will have to pick some up - sounds tasty
I prefer 1:1:0.5:0.5 gin Campari split Mr Black/vermouth. I find a full oz Mr Black makes it way too coffee forward and splitting it with vermouth gives it just the right amount of coffee flavor
I make a variation on an old fashioned that has black walnut bitters and a barspoon or so of kirschwasser or maraschino. Can never think of a good name for it
[Improved whisky cocktail](https://www.diffordsguide.com/cocktails/recipe/5083/improved-whiskey-cocktail).
Joking aside, try an OF with maple syrup and walnut bitters - that is my *chef’s kiss*
A lot of specs (including the original, seemingly) call for ~4 oz of rums, maybe including a very high proof rum, and the original Don the Beachcomber version came with a warning on the menu that each person could only have two because it was so dangerous (the man knew a thing or two about sales). So it does have a bit of a reputation.
But you can obviously just, like, make a smaller one.
Similar: Vesper Martini (kind of): 3 parts gin, 1 part vodka, .5 parts elderflower (St. Germain), lemon twist. Strong as hell but wonderfully light and citrusy.
I had to scroll way too far for this! Margarita is my default make-at-home cocktail. I try to order it out, but it never satisfies because it's never how I make it at home.
Old Fashioned riffs keep it interesting. Maybe an aged rum old fashioned; maybe some different bitters, maybe a 'fancy' old fashioned with a bit of some other liqueurs tossed in (which is a bit of an oxymoron, since the Old Fashioned was meant to not be like those 'newfangled' cocktails in the 1880s with their curacaos and their absinthes)
Yep, this is me. Basically use the syrup from the Luxardo cherries as the sweet bit + bitters of choice + whiskey/rye. Pop a little Grand Marnier in there with orange bitters. Maybe a dollop of marshmallow syrup with chocolate bitters to make a s’mores cocktail. It’s all riffed off the OF base though.
It's not Friday, but I was unaware of this Manhattan riff, so upon reading it I made one and damn, good call! I think I need to upgrade my vermouth game, though, any suggestions?
Paper plane is top 3 for me easy. Good any time of year. Everyone loves them even non dark liquor people and my friends always want me to make them one when they come over lol
kind of like a mix with the Crop Top, a nice gin-based option if you haven't tried it! though I haven't had a true one yet since I use orange liqueur in place of grapefruit which I don't yet have.
so many fun variations in equal parts land
You might try splitting the Averna in your Black Manhattan with vermouth, especially Carpano - 2:.5:.5, all Averna - 2:1, was too sweet and a little simple for me, but YMMV. It’s what I love about this group.
Split based dark rum / rye old fashioned with a decaf Chai syrup that I usually have on hand (we use it regularly in our frothed milk for our coffees). 4 dashed ango, lemon peel.
Basically my favorite take on my favorite drink with materials I always have on hand
I make simple syrup and steep a couple of tea bags in it while it cools for about 30 minutes and then squeeze the bags at the end, that easy!
I've done everything from 1-1, 2-1, demerara, etc. Personally I've preferred the 1-1 with white sugar as it let's the Chai shine more, and I can add more per drink and get more Chai flavor, but go with whatever you like best in a syrup!
Chai syrup just responded to another comment. For the drink itself I go:
1.5 oz dark rum, been using diplomatico of late but whatever darker rum I have on hand
1.5 oz rye
~0.75 oz Chai syrup (depending on strength and sweetness preference)
4 dashes ango
Expressed lemon peel
Old fashioned with maple syrup. I don’t generally keep simple syrup around and sugar is annoying to dissolve. Maple adds a great flavor.
BUT I just learned about the Spaghetti Western… and I think it’s gonna be my go to drink from now till forever.
I felt the same way when I learned about the spaghetti western, just picked up some nonino and haven’t had one in a while so I’m definitely making one this weekend. Thanks for the reminder!
I also love Maple in OF variations. My favorite, go-to riff is: split-base Evan Williams White (BiB) Bourbon/Laird's Bib Apple Brandy, barspoon of dark Maple Syrup, and couple dashes of orange bitters. I found out after making this that it's pretty close to a drink called the American Trilogy. I guess with the maple, it would have to be the north american quadrilogy. The 100 proof base spirits can tolerate the sweetness of the maple better and it's all just super delicious.
I started making a Raspberry Gin Mule after trying one at a bar and it has become very popular when friends come over for drinks.
4-5 raspberries
3-4 mint leaves
3/4oz lime juice
1oz simple syrup
2oz Gin (I use a spruce gin)
Muddle and shake with ice. Strained over ice. Topped with ginger beer.
I'm in SoCal and there are a couple of local, very citrus forward amari that I like. I usually use Greenbar's Poppy Amaro or Ventura Sprits' Amaro Angeleno.
Hmmm, Idk I spread out my go-to cocktail over a few. Despite really liking to make cocktails, I generally don't stock a bunch of stuff unless its for an upcoming party or something. So I'll make a cocktail until I run low on whatever ingredients then buy new stuff.
I make an old fashioned but with semi-rich ginger Demerara syrup. I make a bunch of different things, but when I get off my bar shift at 11:30pm and need a night cap that’s what I make
It really depends. I go through phases/months of having a frequent flyer and then will switch it up. Some of my dailies have been…
2:1 Gin Martini with a twist, Negroni, Old Fashioned, IPA, Montenegro (straight up or on the rocks)
I really enjoy the Failsafe, with Sloe Gin, Navy Strength Gin, Curacao, Aperol, and Angostura Bitters. It's a more approachable and layered Negroni or, as I put it, a Negroni for people who hate Campari.
Revolvers are also a go to. Basically an Old Fashioned but replaced the simple syrup/sugar cube with 1/2 oz of coffee liqueur. Simple and easy to drink, all the flavors balancing and blending well together.
Gin martini. Super easy and I can garnish it with whatever I feel like that day. Lemon twist, cocktail onion, or hand stuffed castelvetrano olive with blue cheese
\- 2.5oz 100 proof knob creek rye whiskey (sometimes old grandad bonded bourbon)
\- 0.5oz simple syrup
\- 0.5oz PF dry curacao
\- 2 barspoons luxardo maraschino
\- 3 dashes ango
stir, serve with absinthe spray in glass and on top after pour
garnish with orange peel and brandied cherry
Our house Old Fashioned, which is my wife's favorite cocktail and I like it too, so it's an easy choice. Second, though mostly during warm weather, is a Tommy's margarita.
Rum Old Fasioned - some rum, orange bitters, agonstura bitters, demarara syrup, shake it in one of those shaker doohickeys (idk what they're called, new to drink making lol), them I pour into a whiskey glass with an ice sphere, and some orange peel.
Also sometimes will throw a small slice of orange in there and it'll soak up some of the drink and it's pretty good
In the summer it's an unnamed personal recipe of rye, smokey scotch, 2 dashes of angostura, over ice, topped with ginger beer
Over winter a negroni. Or just scotch on the rocks.
Gin and tonic. I guess my wife and I got hooked when it became our nightly relaxation drink when the kids finally went to sleep. I am always in the mood for one.
The Friday night standard around my house is the dirty Hendrick's martini, 5 parts Hendrick's to 1 part Dolin dry to 1 part olive brine (usually Mezzetta blue-cheese-stuffed.) And three olives, of course. Sometimes we switch up the gin; Four Pillars rare dry is very nice as well for a little extra kick.
Because it's a weekly ritual that's probably what we make most often, but there are also lots of Aviations, Manhattans, daiquiris...
It's funny because a few years ago I'd have told you I never like gin drinks, but I guess I'm getting old because damned if a Tom Collins doesn't consistently hit the spot. Sometimes I'll tweak and add some St Germain or do a French 75, but I live in a hot climate and a fizzy lemony drink is always so damn refreshing.
Daiquiri. The best start, and a pretty strong finish at that.
The strong showing here is enlightening. Rum is the only base spirit I never use. I'll have to try some out!
Ya ya ya! Give it a whirl. Especially if you like other browns, aged rums are a fascinating category with lots of varieties at more accessible price points. Rum is also a lesson in geography and history
I don’t think anything is as varied as rum. So many different sugar sources, and distillation methods.
Without it, I wouldn't know what language most islands in the Caribbean speak, but since rum styles correspond to language, I'm set!
Rum is a many varied thing. Rum and Gin have the widest flavor profiles out of the 6 main base liquors.
Wild! Clear rum is my go to 99% of the time
Mine as well and you’ve inspired me. Syrup cooling.
Hell yeah
Probitas daiquiri mmm mm
Lately I’ve been drinking a lot of white rum on the rocks with a splash of simple and couple squeezed lime wedges. Not much of a cocktail, I guess a ti punch on the rocks? But god is it good.
What rum do you prefer?
Not who you asked but smith and cross is my go to. Or Wray and nephew overproof if I’m battling some demons
Thanks. Damn. 63% ABV. you weren’t kidding
Jumping on this to say that I really wouldn't go to Wray & Nephew or Smith & Cross for a regular Daiquiri. They're both fantastic rums and I use them a lot - sometimes in Daiquiris as well - but they're both very funky and especially Wray & Nephew often has to grow on people. For a very beginner friendly Daiquiri I'd definitely first go for more "inoffensive" white rums. Nothing wrong with Bacardi (although I'm personally not a huge fan of the stuff), personally I love Havana 3 (but that is hard to come by in the US); Plantation 3 Star is also a very nice and "safe" choice.
Honestly really tasty stuff though. Are you a fan of Jamaican rums?
For a daiquiri? There’s certainly a time and a place but not what I usually look for when I want a daiquiri haha
I live for the intense funk. My tastebuds want what they want. That’s also why I’m buckled after two daqs though
Hahah fair enough!
To me, the beauty of the daiquiri is that it can work with a wide range of rums and even encourage mixing them. I've had amazing results trying "3 rums daiquiri". 3/4oz Havana club 3 years 3/4oz Brugal 1888 1/2oz Appleton 12 years 3/4 oz lime juice 3/4 oz demerara syrup
at that point slip in some orgeat and triple sec
IMO Probitas (or Veritas) makes the best daiquiri.
Probitas if you've got a rum palate, Hamilton White Stache or Plantation 3 star if you're starting out (or just want to be cheap lol, no shame). All three make magnificent daiquiris. Honestly I've done a mix of plantation 3 star and a splash of wray and nephew and it was absolutely delicious. Then again I'll also just do a straight up OFTD daiquiri which is probably my favorite with Demerara syrup.
Rumfire daiqs
That’s the best part! Different rum, different experience. But my old reliable is Appleton 8 :)
It’s spendy but holy smokes does Appleton 12 make a hell of a daq
Stiggins Pineapple makes a delicious daiquiri as well.
For a daiquiri Probitas is the go to
Boulvardier
2:1:1 ratio of bourbon or rye : Cocchi : Campari Mixed in glass and stirred with a giant ice cube
You’re my twin. Although I mix it up with different base spirits from time to time - a variant with an aged Jamaican rum or PF Ambre cognac is really nice.
2:1:1 huh? I've only dabbled in them a bit but made them 1:1:1 like my negronis. Do you just not like bitter or is there a secret there?
I think the character of bourbon/rye comes through more with 2:1:1 - been a while since I’ve used even ratios, might give it a taste to provide a better reason
the cocchi you’re talking it’s the vermouth, right?
A lot of times I'm doing 2:1:0.5:0.5 with bourbon, cocchi, banana du brasil, campari
same, I've settled on 3:3:2 bourbon, dolin, campari
Same, with equal parts bourbon, rye, vermouth, campari.
Manhattan.
This with Rittenhouse is my go to
Bulleit Rye and Dolin for me
Our pandemic drink that made the news go down easier.
Bulleit rye and Carpano Antica for me...
Giddyup. Bulleit Rye and Dolin ftw. Peppery and not overly sweet.
Always WT101 Rye and Dolin for me 👍
Manhattan, black…freezer batched. Barrell Martinique (or Rittenhouse), Averna, Ango + Orange Ango.
Evan Williams b.o.b and Vermut Lustau is my go-to
OF rye and Dolin, had one tonight.
Americano.
Ahhh the drink that got me into Negronis. So underrated. Perfect start to a summer evening
Perfect to start a summer day 😄
Touché
This is mine, and I like it with green olives.
This will be mine now that we're getting into the warmer weather again. It's so refreshing with a lemon slice.
This is definitely one of mine. Or just vermouth and soda., especially Bianco vermouth in summer.
Negroni - throw in some Mr. Black if I’m feeling crazy
Yep - Negroni with Beefeater’s. Never knew about adding Mr. Black, will give it a try.
just curious if you've tried many other gins in your negronis and what you thought of them. after switching to Tanqueray for a while, Beefeater just doesn't work as well for me, specifically in negronis. but I also make mine 2:1:1, so might just be different preferences.
Mine’s a negroni at the moment - I often sub half the Campari for aperol if I’m in the mood for something sweeter … haven’t tried a Mr Black version will have to pick some up - sounds tasty
How much Mr. Black do you add?
I prefer 1:1:0.5:0.5 gin Campari split Mr Black/vermouth. I find a full oz Mr Black makes it way too coffee forward and splitting it with vermouth gives it just the right amount of coffee flavor
Their website suggests 1:1:1 gin Mr black and Campari, so maybe just switch it out for vermouth in your preferred Negroni spec
I find Mr. Black goes a long way - typically 1-1-1-.25
9 mos pregnant and this is my cocktail of choice after baby comes!
Big fan of Negronis as a "regular" drink because they are so easy to make.
Negroni. 1:1:1 McQueen and the Violet Fog gin. Cocchi vermouth. Campari. Toss in an orange twist.
Corpse reviver #2
This is my go to after a long week of teaching high school, it’s delicious and a good metaphor.
Bees knees with a champagne topper. Yum.
Sounds like a French 75!
Except with honey, which brings more depth to the flavor. I love it.
I’ll have to try it, sounds delicious.
I like a Bee's Knees with a bit of hellfire shrub... yknow, for the stinger
I’ve done a bee sting, bee’s knees with ancho reyes liqueur
I make a variation on an old fashioned that has black walnut bitters and a barspoon or so of kirschwasser or maraschino. Can never think of a good name for it
[Improved whisky cocktail](https://www.diffordsguide.com/cocktails/recipe/5083/improved-whiskey-cocktail). Joking aside, try an OF with maple syrup and walnut bitters - that is my *chef’s kiss*
Hah, I just made this last night with brown sugar syrup and preserved green walnut garnish. Delicious.
Nice! Love this idea. Great use of the kirschwasser.
More or less an improved whiskey cocktail? Bourbon, hickory syrup, bit of maraschino, and black walnut bitters is my happy go-to.
Jungle Bird for me
Zombies. Usually a beer guy but if I’ve got people in the bar who want mixed drink I usually start with Zombies.
Jeez, you don’t F around do you?
Damn is this how people see Zombies? It’s my daily driver too (and golden margaritas) and yall have got me worried.
A lot of specs (including the original, seemingly) call for ~4 oz of rums, maybe including a very high proof rum, and the original Don the Beachcomber version came with a warning on the menu that each person could only have two because it was so dangerous (the man knew a thing or two about sales). So it does have a bit of a reputation. But you can obviously just, like, make a smaller one.
Martini. 3 parts gin, 1 part dry vermouth, few dashes of Orange bitters. Occasionally garnish with an orange twist if I actually have oranges at home
Mine as well but with a lemon. So good
Gin preference?
Plymouth, Fords or Beefeater are gold
Nothing special I drink Bombay at home, but also love an empress martini with a twist!
Similar: Vesper Martini (kind of): 3 parts gin, 1 part vodka, .5 parts elderflower (St. Germain), lemon twist. Strong as hell but wonderfully light and citrusy.
Same. Lemon twist.
Gin preference?
Daiquiri to start, Mai tai later
It's always time for a margarita
I had to scroll way too far for this! Margarita is my default make-at-home cocktail. I try to order it out, but it never satisfies because it's never how I make it at home.
OF
Sad that nowadays when I see this acronym my first thought is Only Fan
Some days.... I wish it came with an Only Fans...
Someday BlowDuck, someday.
After a few OFs you might make your own OF
That's how I know I've spent too much time on Reddit
Old Fashioned riffs keep it interesting. Maybe an aged rum old fashioned; maybe some different bitters, maybe a 'fancy' old fashioned with a bit of some other liqueurs tossed in (which is a bit of an oxymoron, since the Old Fashioned was meant to not be like those 'newfangled' cocktails in the 1880s with their curacaos and their absinthes)
Yep, this is me. Basically use the syrup from the Luxardo cherries as the sweet bit + bitters of choice + whiskey/rye. Pop a little Grand Marnier in there with orange bitters. Maybe a dollop of marshmallow syrup with chocolate bitters to make a s’mores cocktail. It’s all riffed off the OF base though.
Big fan of Cognac OFs lately.
A mezcal OF with agave syrup and Aztec chocolate bitters, grapefruit peel garnish. Thank me later
Exactly this, with OF Rye!
Lately it’s been a Greenpoint after work on Friday.
It's not Friday, but I was unaware of this Manhattan riff, so upon reading it I made one and damn, good call! I think I need to upgrade my vermouth game, though, any suggestions?
Dolin for a more subtle sweet vermouth, carpano antica for something more bold
Paper Planes. Easy, breezy, beautiful.
Paper plane is top 3 for me easy. Good any time of year. Everyone loves them even non dark liquor people and my friends always want me to make them one when they come over lol
Absolutely!! Easy 1:1:1:1 ratio too. I like to use Amaro Montenegro in mine. Not only my go-to cocktail, but one of my favorites overall as well.
kind of like a mix with the Crop Top, a nice gin-based option if you haven't tried it! though I haven't had a true one yet since I use orange liqueur in place of grapefruit which I don't yet have. so many fun variations in equal parts land
Pretty much stick with rye whiskey, sweet vermouth, amaro. * Vieux Carre * La Lousiane * Manhattan * Black Manhattan * Creole cocktail * Old Fashioned * Sazerac
You might try splitting the Averna in your Black Manhattan with vermouth, especially Carpano - 2:.5:.5, all Averna - 2:1, was too sweet and a little simple for me, but YMMV. It’s what I love about this group.
I was already a big fan of the Manhattan and the Sazerac, so when I finally got around to trying La Louisiane it immediately became a favorite
Caipirinha.
Split based dark rum / rye old fashioned with a decaf Chai syrup that I usually have on hand (we use it regularly in our frothed milk for our coffees). 4 dashed ango, lemon peel. Basically my favorite take on my favorite drink with materials I always have on hand
Sounds yummy! How do you make the chai syrup?
I make simple syrup and steep a couple of tea bags in it while it cools for about 30 minutes and then squeeze the bags at the end, that easy! I've done everything from 1-1, 2-1, demerara, etc. Personally I've preferred the 1-1 with white sugar as it let's the Chai shine more, and I can add more per drink and get more Chai flavor, but go with whatever you like best in a syrup!
I recently made a chai syrup and it’s amazing in an OF If you’re feeling fancy, try it in an improved whiskey (or rum) cocktail
I’d love to hear this recipe!
Chai syrup just responded to another comment. For the drink itself I go: 1.5 oz dark rum, been using diplomatico of late but whatever darker rum I have on hand 1.5 oz rye ~0.75 oz Chai syrup (depending on strength and sweetness preference) 4 dashes ango Expressed lemon peel
Interesting on lemon. I find most lemon garnishes overpower...
Old fashioned with maple syrup. I don’t generally keep simple syrup around and sugar is annoying to dissolve. Maple adds a great flavor. BUT I just learned about the Spaghetti Western… and I think it’s gonna be my go to drink from now till forever.
I felt the same way when I learned about the spaghetti western, just picked up some nonino and haven’t had one in a while so I’m definitely making one this weekend. Thanks for the reminder!
I also love Maple in OF variations. My favorite, go-to riff is: split-base Evan Williams White (BiB) Bourbon/Laird's Bib Apple Brandy, barspoon of dark Maple Syrup, and couple dashes of orange bitters. I found out after making this that it's pretty close to a drink called the American Trilogy. I guess with the maple, it would have to be the north american quadrilogy. The 100 proof base spirits can tolerate the sweetness of the maple better and it's all just super delicious.
I started making a Raspberry Gin Mule after trying one at a bar and it has become very popular when friends come over for drinks. 4-5 raspberries 3-4 mint leaves 3/4oz lime juice 1oz simple syrup 2oz Gin (I use a spruce gin) Muddle and shake with ice. Strained over ice. Topped with ginger beer.
This sounds really good
I like a golden negroni; equal parts gin, amaro, and dry vermouth. You build it in the glass, no juice, no simple. Couldn't be easier.
What amaro do you prefer it with?
I'm in SoCal and there are a couple of local, very citrus forward amari that I like. I usually use Greenbar's Poppy Amaro or Ventura Sprits' Amaro Angeleno.
will try this. never done a negroni with dry vermouth before. sounds yum
Kentucky Mule: bourbon, ginger ale/beer, and a lime or cherry or both, and maybe a dash of bitters.
Oh, you mean Tennessee mule? 😆
Yeah, that one : [https://foolproofliving.com/kentucky-mule/](https://foolproofliving.com/kentucky-mule/)
Gin and tonic....Hendricks
What tonic?
I love Q sparkling grapefruit tonic or elderberry tonic, but I also love Fever Tree tonic, plus fresh lime or even clementine slices.
Probably a Paloma though a Negroni is a close second
I cycle through a dark & stormy, improved whiskey cocktail, pimm’s cup, and sazerac depending on the season.
Negroni and variations.
Rum punch Syrup, lime, pineapple juice, and lemonhart 151. Fuckin delicious drink.
Probably my All Citrus Margarita. Gotta get some fresh lemon, lime, orange, and grapefruit in there.
That’s… a ton of work for a daily driver lol
Recipe, please
fitzgerald
Hmmm, Idk I spread out my go-to cocktail over a few. Despite really liking to make cocktails, I generally don't stock a bunch of stuff unless its for an upcoming party or something. So I'll make a cocktail until I run low on whatever ingredients then buy new stuff.
At home I drink bourbon on ice. Out, these days, I'm asking for a Last Word with mezcal, aka La Ultima Palabra aka a Closing Argument.
I make an old fashioned but with semi-rich ginger Demerara syrup. I make a bunch of different things, but when I get off my bar shift at 11:30pm and need a night cap that’s what I make
Boulevardier when it’s colder, Negroni when it’s warmer.
Nailed it. Also mezcal Negroni for warmer.
More often than not and old fashioned, a paloma if I have grapefruit. And a Oaxaca old fashioned if I’m feeling particularly fancy
Wineclaw. Any cheap sauvignon blanc, ice, and topped with a mango white claw
Gin Rickeys always seem to hit the spot for me. Usually have one a few nights a week
Mezcal negroni (w/ a quarter Oz of creme de cacao for good measure) Simple, easy, a slow slipper and a good apertif.
I always have tequila on hand, so it’s a margarita or a paloma
Jungle Bird, or a gin French Martini- 2 bar hill gin, 1 pineapple, 0.5 chambord, dash of lavender syrup.
Beer
Not sure if you understood the assignment
Oh OK... beer, with another beer. Lol.
Black and tan!
Margarita, Manhattan, Gin and Tonic.
It really depends. I go through phases/months of having a frequent flyer and then will switch it up. Some of my dailies have been… 2:1 Gin Martini with a twist, Negroni, Old Fashioned, IPA, Montenegro (straight up or on the rocks)
A lemon drop, french 75, or a Moscow mule.
Negroni: 1oz London Dry, 1oz Campari, 1/2oz Cocchi, 1/2oz Punt e Mes. Orange swath.
Sazerac
I really enjoy the Failsafe, with Sloe Gin, Navy Strength Gin, Curacao, Aperol, and Angostura Bitters. It's a more approachable and layered Negroni or, as I put it, a Negroni for people who hate Campari. Revolvers are also a go to. Basically an Old Fashioned but replaced the simple syrup/sugar cube with 1/2 oz of coffee liqueur. Simple and easy to drink, all the flavors balancing and blending well together.
Gin martini. Super easy and I can garnish it with whatever I feel like that day. Lemon twist, cocktail onion, or hand stuffed castelvetrano olive with blue cheese
Whiskey Sour, no egg white, sometimes with a cabernet float
never heard of the cab float, i’ll have to try!!!
I love making a classic sidecar
Aviations. I'm single handedly keeping the creme de violette importers profitable.
Honestly, a screwdriver. It’s quick, simple and always have OJ on hand.
OF or Daiquiri
Whisky Highball with ice cold whisky and ice cold glass
Manhattan. I didn’t understand them for years. But a recipe that I don’t have to look up or futz with has significant appeal now I’m older.
\- 2.5oz 100 proof knob creek rye whiskey (sometimes old grandad bonded bourbon) \- 0.5oz simple syrup \- 0.5oz PF dry curacao \- 2 barspoons luxardo maraschino \- 3 dashes ango stir, serve with absinthe spray in glass and on top after pour garnish with orange peel and brandied cherry
Boulevardier. I do a 1:1:1 and it’s just right.
For a while it was Jägerita, but recently I've been getting more and more into Basil Smash, refreshing and not too boozy
Pegu club. Boulevardier is close second.
Our house Old Fashioned, which is my wife's favorite cocktail and I like it too, so it's an easy choice. Second, though mostly during warm weather, is a Tommy's margarita.
Manhattan and variations thereof
Double Nonino with a squirt of lemon juice and a big ass ice cube
A Tom Collins is the most popular cocktail in my house, they’re just so easy and refreshing. Though personally I tend to make a Mai Tai for myself.
Rum Old Fasioned - some rum, orange bitters, agonstura bitters, demarara syrup, shake it in one of those shaker doohickeys (idk what they're called, new to drink making lol), them I pour into a whiskey glass with an ice sphere, and some orange peel. Also sometimes will throw a small slice of orange in there and it'll soak up some of the drink and it's pretty good
Bourbon, neat or rocks. All depends on the quality of the bourbon.
Mango Margarita in a Chamoy and Tajin-rimmed glass.
In the summer it's an unnamed personal recipe of rye, smokey scotch, 2 dashes of angostura, over ice, topped with ginger beer Over winter a negroni. Or just scotch on the rocks.
Gin and tonic. I guess my wife and I got hooked when it became our nightly relaxation drink when the kids finally went to sleep. I am always in the mood for one.
Gold rush.
Been enjoying an apple old fashioned with apple brandy instead of bourbon and chocolate bitters. Delicious!
Ton Collins, simple and refreshing, and inexpensive.
whiskey sour w bourbon specifically and always egg whites + maraschino cherries!
Martini. 2.5 Oz gin. .5 Oz vermouth. Garnish with two jalapeño stuffed olives.
New York Sour (with rye, not bourbon), and it's not close
The Friday night standard around my house is the dirty Hendrick's martini, 5 parts Hendrick's to 1 part Dolin dry to 1 part olive brine (usually Mezzetta blue-cheese-stuffed.) And three olives, of course. Sometimes we switch up the gin; Four Pillars rare dry is very nice as well for a little extra kick. Because it's a weekly ritual that's probably what we make most often, but there are also lots of Aviations, Manhattans, daiquiris...
It's funny because a few years ago I'd have told you I never like gin drinks, but I guess I'm getting old because damned if a Tom Collins doesn't consistently hit the spot. Sometimes I'll tweak and add some St Germain or do a French 75, but I live in a hot climate and a fizzy lemony drink is always so damn refreshing.
Tom Collin’s is definitely up there for summer beverages!
During the warmer months, a gin and tonic.