My first thought is to look for something kind of mild to not overpower the food, but still has some earthy/roasted flavors. Maybe a Montenegro spritz?
What time of year will the event be? If it's fall/winter I'd not do a spritz and maybe try something coffee flavored.
Do you also have a link to a good recipe for making syrups from peels? I've had mixed results and it's been awhile since I tried.
I made a couple Ford's for myself over the weekend.
1.5 Ounces Gin 1 Ounce Dry Vermouth 0.5 Ounce Benedictine Few dashes orange bitters Measurements are loose estimates. Garnish with a bit of lemon peel.
I really like these. They're a little more herbaceous and slightly sweeter compared to a classic martini.
I totally agree. This sounds really good, but it barely resembles a Paloma.
Mostly settled. I make the occasional purchase to replace something that's worn out or to fill in a seasonal gap, and when I do I try to be a little experimental.
I wear classic jacket and tie stuff for work and American workwear when I'm home.
I was unaware of this community until this post, I joined shortly after.
I feel like it's always kind of a niche topic. Too many people see one style or another as something to be derided for being exclusive and/or unnecessary. Whether its calling suits classist or streetwear drops wasteful. Not too many people are interested in fashion in general, especially men's fashion.
Too late to make the July cut off, but my favorite pineapple juice cocktail is the Jungle Bird.
Tropical and bitter. It's the only tiki drink my wife likes. The classic recipe wants a little bit of banana liquor, I never have that at home and it's just fine without it.
Nothing to submit this time. I tried a couple of things with Ancho Reyes, but nothing came together. I've had that bottle for almost two years and haven't ever found any recipe with it that really works.
Had a couple of mocktails at a friend's place over the holiday. The fake Campari is really good, everything else is pretty meh.
They did make a good NA bicycle thief spritz. With grapefruit seltzer and NA versions of gin and Campari.
That's a good idea. Or maybe a fresh chili pepper and sub in mole bitters? I wasn't planning on working any more on this, but maybe I'll try play around with it this weekend.
This is a tough one. I tried subbing rum into a perfect Manhattan and didn't care for it. I make a tiki old fashioned that's been a big hit and it's not too sweet, but it's definitely not dry. That's still the best "dry" rum cocktail in my repertoire, so I stuck with the old fashioned format and worked on a different variation. Here's a rum/coffee old fashioned.
1.5 oz Plantation 5-year, 0.5 oz Wray and Nephew 151 0.75 oz Perc, 2 dashes Angostura bitters. Serve on ice with a wide orange peel.
Smells of coffee, alcohol, and orange. Tastes of a strong earthy coffee sweetened with molasses. A little bit of banana, and a little bit of warming spice. Not too bitter and not too sweet.
Notes and other thoughts: There's probably a better rum or rum blend. Also, the 1/2 ounce Wray and Nephew is an estimate. I tried it with just Plantation and thought it needed more punch, so I put in a splash of the 151 and it helped. It's probably less than that amount. Perc is a regional coffee liquor, I don't know if it's available outside of New England. Kahlua would not make an acceptable substitute, but I think Mr. Black would. The orange peel isn't a great garnish for this. It doesn't mesh well with the other flavors. Not sure what would be.
Dead Man' Handle
1.5 oz White Tequila
.5 oz Aperol
.5 oz Lime Juice
.5 oz Orgeat
Shake vigoursly over ice and serve in a tall glass over crushed ice. Sprinkle some Tajin on top.
I tried coming up with my own take on this and none of the changes I tried made it better. There's a bar near me that makes their own sesame orgeat and I bet that would be good.