Cocktails - Them fruity chick drinks

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Anyone have good uses of blanc vermouth? Picked up a bottle for something I thought I’d like, and I did, and I need some recipes for variety.
 
Takayuki Yagami said:
Anyone have good uses of blanc vermouth? Picked up a bottle for something I thought I’d like, and I did, and I need some recipes for variety.
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If you have Benedictine a Poet's Dream is great. 2oz-Gin 3/4oz-Vermouth Blanc 1/4oz-Benedictine 2 dash Orange Bitters Lemon Twist. Handle like a Martini.
 
Ol Dirty Fatso said:
>can't get through a bottle of champagne fast enough
>not a chump

Pick one

seriously just mix it with some juice if you aren't big on regular champagne, although I suggest using a cheaper bottle of cava if you're going to mix it at all and leave true champagne for drinking by itself.

I was like this with negronis, now I make myself one once or twice a year and confirm that they are pretty good. even if they aren't something I want every day.


This seems like it could work with almost anything... though most of what I'm thinking of right now is liqueurs, so it would be way too sweet with two full shots. Limoncello, st germain, cointreau
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Cointreau and limoncello, that was it!
 
the oolong teani. it takes a bit of work in advance, but it's worth it.

choose a vodka. i've tried a wide variety, and i've found that ketel one works well for this. i do not advise using any kind of flavored vodkas, even citrus flavors. if you like flavored iced teas, try adding fruit juice to the simple syrup. but honestly, it's a lovely drink with just the three ingredients.

you will need a glass jar (with a lid) large enough to contain the contents of whatever size bottle of vodka that you choose. you will also need about an ounce (28 g) of loose oolong tea leaves for every pint (375 ml) of vodka that you want to infuse. pour both into the jar, seal, and gently shake. hold on to the vodka bottle, you'll need it later. place the glass jar somewhere cool, dark, and dry for about a week, shaking it gently about once a day. at the end of the week, strain the infused vodka through a fine mesh sieve, and using a funnel, pour it back into the original bottle. make sure the cap is on tight and find a place for the bottle in your fridge or freezer. it will keep indefinitely, but it's nice to have it cold when you're mixing drinks.

you can buy simple syrup, but i've found that making it with raw sugar suits this drink nicely. if you choose to add fruit juice, do so after the syrup has cooled completely. either way, if you make it yourself, it needs to be refrigerated.

when you're ready for drinks, fill a martini shaker with ice, then add 4 ounces of the infused vodka and about 1/2 an ounce of the simple syrup (adjust the syrup to taste). now, shake the shit out of it, enough to make the metal shaker start to develop a frost on the outside. you can be fancy and run a lemon slice along the lip of two martini glasses, then dip them in raw sugar, or you can just garnish with a thin slice of lemon or orange. regardless, your first sip should yield the light aroma of oolong tea, with a delightful little bit of foam and fine ice crystals. absolutely quaffable.
 
My go-to lazy drinks are fresh squeezed lime daiquiris with some cane or other dark rock sugar syrup and a basic rum like Appleton and Bacardi 1oz, .5oz and 2oz respectively. Or I'll do the same ratio but with a strong decent whiskey like turkey 101 or Mellow Corn (the best stuff for 15 bucks) with a little bitters and optional egg white. You can also try doing a basic sour or gin fizz with black pepper or rosemary syrup if you feel like mixing stuff up. One final concoction I whipped up tonight was tamarind juice, a tiny dash of the aforementioned syrup and a decent pour of mezcal, absolutely scrumptious. Call it the hubris of a young cook/mixologist but certain cocktails I just eyeball, not the classics as they must remain true to form without carefully thought out alterations.

Sorry for the liquor sperg but my mom is the only person I know who will listen to my autism lmao
 
I've never thought of working tamarind into a sour formula. I'll have to try that out with my remaining 8ish ounces of mezcal left.
Vietnam Ron said:
One final concoction I whipped up tonight was tamarind juice, a tiny dash of the aforementioned syrup and a decent pour of mezcal, absolutely scrumptious.
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Let me know what you think. You can throw some lime juice in if you want but I enjoy just the two so far.
SenorCurditos said:
I've never thought of working tamarind into a sour formula. I'll have to try that out with my remaining 8ish ounces of mezcal left.
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Vietnam Ron said:
Let me know what you think. You can throw some lime juice in if you want but I enjoy just the two so far.
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The tamarind juice drink was pretty good. Did it in a highball fashion with 2 added ounces of seltzer and lime in a basic sour formula. Ended up making a tamarind syrup with seedless pulp for a drink, 4:1 warm water/pulp, strained, then 1:1 with white sugar/strained juice. Drink was 1oz Rey Campero Mezcal 1oz Espolon Blanco Tequila 3/4oz Tamarind Syrup 1oz Lime Juice. Color was less that desirable but tasted good.
 
SenorCurditos said:
The tamarind juice drink was pretty good. Did it in a highball fashion with 2 added ounces of seltzer and lime in a basic sour formula. Ended up making a tamarind syrup with seedless pulp for a drink, 4:1 warm water/pulp, strained, then 1:1 with white sugar/strained juice. Drink was 1oz Rey Campero Mezcal 1oz Espolon Blanco Tequila 3/4oz Tamarind Syrup 1oz Lime Juice. Color was less that desirable but tasted good.
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Glad you liked it, I'll have to try your recipes as they sound even better. I just used some cheap Goya juice because I was curious about the flavor profile. Epsolon Blanco is delicious not to mention the fun bottle lol
 
is there some way you can do a bloody mary but like, a shot of vodka and tomato and shit?
 
XYZpdq said:
is there some way you can do a bloody mary but like, a shot of vodka and tomato and shit?
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Can you elaborite on what exactly you’re asking? Tomato juice freezes when you shake it, so you can’t build it in a tin. You can alays just put like 4oz of tomato juices, salt and pepper, worcestershire, and 2oz of vodka in a glass I guess. Bloody Maries aren’t a thing I usually make.
 
Takayuki Yagami said:
Can you elaborite on what exactly you’re asking? Tomato juice freezes when you shake it, so you can’t build it in a tin. You can alays just put like 4oz of tomato juices, salt and pepper, worcestershire, and 2oz of vodka in a glass I guess. Bloody Maries aren’t a thing I usually make.
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I used to be a motherfucking MACHINE at bloody marys. Really dank shit is when you use Maggi sauce instead of worostieitiichchirer, but the trick is you have to use literally only half a drop of Maggi. you drop a single drop into a shot glass and then flip half of that into the drink. Also jalapeno juice instead of olive.
I guess really the whole "cold spicy tomato soup guest starring vodka" doesn't really mesh with shots.
 
Something I like about Marys is really involved ones with a lot of different vegetables in them, served in a pitcher in the morning. It's a great way to start a Saturday. Or recover from one. I like some variety, like celery, carrots, cherry tomatoes and baby onions on skewers, etc.

I like the base to be a mix of Spicy V8 (or just V8 with spices) and Clamato, but no other animal products whatsoever. That putting bacon in a Mary shit can not end soon enough. Then vodka or any neutral grain spirit really. I also don't mind rum. I'll then usually add some Tabasco, or freshly ground pepper, then the usual stuff like celery salt, lime, worcestershire (although soy or even fish sauce would do fine and I have actually done Vegemite too), maybe horseradish but I usually forego that if I am going the Tabasco route, then served in chilled glasses dipped in Tabasco and rimmed with coarse salt.

Or when I don't need to make a presentation of it to someone, half Spicy V8, half vodka, splash of Tabasco, done. Serve in red Solo cup.
 
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