An online speakeasy of potent potables and other pabulam.

It’s been a long Christmas time but let me see if I can get them down…I didn’t drink ALL of each of these cocktails, but made more than a few of them for other people.

Beer:

I have no idea what kind of beer that is.  It came in a 1.5 liter bottle, all in Cyrllic though there was a bit that said it was from St. Petersburg, Russia.  It wasn’t very good.

Then there was a new one: Flying Dog Double Pale.  Not bad.  Not great, but not bad.

Others:  Dogfish Head 60 and 90 minute IPA, Sam Adams Boston Ale (from the kegerator), Miller Lite, Anchor Steam, Rogue Dead Guy, Dogfish Head Pangaea, Blithering Idiot barleywine

Non-cocktail liquor:  Red Hook Rye (slightly diluted), Apfel Korn apple schnapps, Cuarenta y Tres, Glenfiddich 15 year old, Macallan 10 year old, Willett bourbon

Why yes – my rye did show up!  Thanks Ed!  This was before the bottle on the right went to

tmfiii

.

Cocktails (* indicates for others): Horseradish Egg Sour, Tanqueray and Sierra Mist Free, Jack and Diet Pepsi *, Cosmopolitan *, Metropolitan *, Club and Coke *, Woo-Woo *, Sex on the Beach *, Suffering Bastard, Jack and Coke *, gin and tonic (using Anchor Junipero gin), Winter Touch (using a new variation – 2 ounces Buffalo Trace bourbon, 1 ounce Cuarenta y Tres, dash or so of Fee’s Aromatic Bitters), Virginia Autumn *, Blackthorne, Pimm’s Cup, Blood Caesar/Mary (used Clamato and horseradish vodka), Hendricks and soda (Ted’s Montana Grill ran out of tonic!), Bronx, Calvados Cocktail, Pisco Sour, and the world’s best Cocktail de la Louisiane.

Wine/champagne:  Uh…a red Mericano from Pennsylvania, a King Family Vineyards sparkling, Veritas Cabernet Franc, perhaps some Da Vinci chianti.

Cigars:  Geez…Perdomo Lot 23, Arturo Fuente Special, Shockoe Valley special of some sort, Tatajue Occidental, Aurora 1495

What’s the last cocktail you ask?

Well – that’s going to take another post.

There’s a good possibility I missed a few in there; pretty much all day Sunday I was making cocktails, nearly bruised my hand when I’d forget which side of the shaker to hit!

I made several of these this weekend.  I started with the basic formula that I posted before:

2 oz. bourbon
3/4 oz. vanilla vodka
1/2 oz. rich simple syrup
2 dashes mint bitters

Things I discovered:

Applejack, or in my case, 100 proof Captain Applejack Apple Brandy, can replace the whiskey.

The vodka and syrup can really be to taste; I was free pouring a couple of them and they still came out pretty tasty.  The trick was to make sure to have some ice in the glass to cut the burn (since I wasn’t actually mixing).

The bitters can be cut back nicely to just one dash.

Later this week I may experiment with this using Dr. McGillicuddy’s Vanilla Liqueur.