Your signature cocktail.

[Craig Robertson]

Ah, a Ginger beer like in the Moscow Mule. I like Ginger Beer just by itself so mixed would be just fine. What brand? I have a hard time finding the really spicy kind I like.
I find Peychaud's Bitters to be a little stronger (more bitter) than the Angostura Bitters even though I know they both are gentian derivatives.
You are getting close to the Sazerac Cocktail with that highball:

Yes, the Sazerac Coctail is very good...but I prefer it as a highball. Real uncarbonated Ginger Beer is hard to find. Usually it is homemade. My son in law is John Gersten and is the Bar Manager at Nine Park in Boston. A swanky place. A couple of months ago he was voted one of the ten top bartenders in the country by Playboy Magazine. My daughter, his wife, writes a column on vintage cocktails for a paper here called The Weekly Dig.
So, yeah, I probably know way more about this than I need to. There's a Hatian market in this town that has real Ginger Beer
The other way to use Ginger Beer is a Dark and Stormy...half Goslings Dark Rum and half Ginger Beer in a tall clear glass. The Ginger Beer in first and then float the Goslings on top, unmixed. A dangerous drink.

 

[jamespowers]

Yes, the Sazerac Coctail is very good...but I prefer it as a highball. Real uncarbonated Ginger Beer is hard to find. Usually it is homemade. My son in law is John Gersten and is the Bar Manager at Nine Park in Boston. A swanky place. A couple of months ago he was voted one of the ten top bartenders in the country by Playboy Magazine. My daughter, his wife, writes a column on vintage cocktails for a paper here called The Weekly Dig.
So, yeah, I probably know way more about this than I need to. There's a Hatian market in this town that has real Ginger Beer
The other way to use Ginger Beer is a Dark and Stormy...half Goslings Dark Rum and half Ginger Beer in a tall clear glass. The Ginger Beer in first and then float the Goslings on top, unmixed. A dangerous drink.

Hey, that works. Send some homemade over. You are in a unique position with that kind of background. Good to have you here. Feel free to suggest further interesting libations.

 

[Craig Robertson]

This is the latest column by my daughter. It is on the Pimm's Cup.

http://www.weeklydig.com/department-commerce/eats-drinks/lupec/200808/bottoms-pimm-s-cups

I can suggest lots of great cocktails, but I cannot take responsibility for what happens when you drink them. The best, most carefully made cocktails are a delight to the taste buds...not something that bludgeons them into submission...

 

[jamespowers]

This is the latest column by my daughter. It is on the Pimm's Cup.

http://www.weeklydig.com/department-commerce/eats-drinks/lupec/200808/bottoms-pimm-s-cups

I can suggest lots of great cocktails, but I cannot take responsibility for what happens when you drink them. The best, most carefully made cocktails are a delight to the taste buds...not something that bludgeons them into submission...

Interesting. I have never hear of Pimms No.1.

 

[galopede]

How about the famous Lassington Oak Morrimen's Gloucestershire Cocktail - Rough cider and gin! Evil...

Gareth

 

[rumblefish]

Interesting. I have never hear of Pimms No.1.

I understand it tastes a lot better than No. 2.

Who's got the oysters?

 

[Absinthe_1900]

Well the Old Fashioned uses bitters. I use Old Overholt as well for both Manhattans and Old Fashioneds as well.
What do you mix with Sazerac as a Highball? Ginger ale, cola, fruit juice?

Try this variation on the Old Fashioned, from the 1949 Legendre Herbsaint recipe booklet, this is Sazerac Co.'s version:

 

[Nash Buckingham]

Try this variation on the Old Fashioned, from the 1949 Legendre Herbsaint recipe booklet, this is Sazerac Co.'s version:

What - Only 2 tablespoons of Rye??

 

[Craig Robertson]

Any drink with Absinthe is the drink-of-the-moment here in Boston. Lots of sugar is needed to offset the bitterness.

 

[Absinthe_1900]

A properly distilled absinthe is not bitter, there are a few low quality brands being imported like Le Tourment Vert, and Mata Hari, that do not taste anything remotely like a well made absinthe verte, or absinthe blanche.

 

[Miss Neecerie]

How about the famous Lassington Oak Morrimen's Gloucestershire Cocktail - Rough cider and gin! Evil...

Gareth

Oh dear god almighty....that sounds...erm....slightly un-tasty to my brain.

And don't get me wrong...I -do- love cider....but gin and cider...oh dear gods no.


D...who used to live in the West Country

 

[Craig Robertson]

A properly distilled absinthe is not bitter, there are a few low quality brands being imported like Le Tourment Vert, and Mata Hari, that do not taste anything remotely like a well made absinthe verte, or absinthe blanche.

Ah...I stand corrected (actually, I sit corrected!)...it's good to have someone knowledgeable about Absinthe.

This just in; if you're going to be around Boston on September 15 or so...my son-in-law John Gersten has a new place opening called (aptly enough) "Drink"

http://www.boston.com/lifestyle/food/dishing/2008/08/drink_an_impera.html?s_campaign=8315

 

[jamespowers]

What - Only 2 tablespoons of Rye??

I think he meant two ounces---otherwise that tumbler should be a thimble.

 

[jamespowers]

Try this variation on the Old Fashioned, from the 1949 Legendre Herbsaint recipe booklet, this is Sazerac Co.'s version:

If you leave out the Hersaint and Orange bitters, it sounds like my Old Fashioned. Well, You also have to make the two tablespoons, two ounces.

 

[Scuffy]

Personally I love a good Bombay Sapphire martini, shaken, with just a breath of Vermouth. Nice and dry. Don't care too much for Tanguarey- it tastes quite a bit sweeter to me.

I do enjoy a Bourbon and unsweetened grapefruit juice occasionally as well. Anymore I tend to go with the dryer drinks as sweets for some reason give me heartburn. Go figure!

And if I remember correctly I'd tried a Brandy Manhattan many years ago and quite enjoyed it. Although I never remember to order one while I'm out! Hell being only 26 it makes for some interesting looks from others when I sit down and order anything with gin that's not fruity! "Oh that's an old man's drink!" is the most common. Oh well, it's for my palette not theirs!!

 

[sfend002]

In the summer, pineapple juice and vodka.

The rest of the time its whiskey on the rocks. I really enjoy trying all the different kinds from different places.

 

[magnolia76]

Whisky Sour with Crown Royal. I discovered it by accident when there was no Pepsi available where I was, so a friend offered to make me a whisky sour instead. Yum yum!

 

[SamMarlowPI]

anyone down for a Tequila Sunrise?
i love 'em...

 

[Odalisque]

Summer nights:
Vodka and tonic
Vodka and Grapefruit juice

Winter nights:
Guinness and cider (I know. Not a cocktail but mmm.)

 

[carter]

In the film The Blue Gardenia, our lady in peril gets loopy drinking multiple editions of a cocktail called a Polynesian Pearl Diver. As nearly as I could tell it looked like a rum and fruit juice cocktail similar to a Mai Tai. Flag, parasol and all. Does anyone have a recipe for this cocktail?