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Your drink recipes

Discussion in 'Food Talk' started by boomboombam, Oct 7, 2020.

  1. Oct 7, 2020 at 6:54 PM
    #1
    boomboombam

    boomboombam [OP] Yaaa weyyy

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    What are y’all’s recipes for alcoholic drinks?

    mine are Margaritas

    1 1/5 parts any tequila
    .5 triple sec
    .5 homemade simple syrup
    .5 squeezed lime juice.

    image.jpg
     
  2. Oct 7, 2020 at 7:20 PM
    #2
    HighCountryTacoma

    HighCountryTacoma Well-Known Member

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    .5 oz agave nectar
    2 oz Repo Tequilla
    .5 oz Cointreau
    .75 oz lime juice
     
    Tacospike likes this.
  3. Oct 7, 2020 at 8:53 PM
    #3
    Poindexter

    Poindexter Well-Known Member

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    Mint Julep
    muddle (crush) two sprigs of mint into empty cup.
    Fill cup 2/3 with crushed ice
    pour in one jigger (45ml/ 1.5 ounces) of good bourbon.
    pour in one jigger of simple syrup.
    Dip or dust a moist third sprig of mint with powdered sugar, use stem in an up and down motion to mix bourbon, ice and sugar.
    Plant sugared mint sprig in ice in cup near the rim
    Pour in one more shot of bourbon on top, (30mL, one ounce)
    Serve with a smile.
     
  4. Oct 8, 2020 at 11:25 AM
    #4
    Tacospike

    Tacospike Semi-Unknown Custodial Member

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    My girls is the same except agave / blanco Tequilla

    Mine drink, Whiskey / Bourdon in a glass with an ice cube or splash of water depending on the weather.
     
  5. Oct 8, 2020 at 1:11 PM
    #5
    HighCountryTacoma

    HighCountryTacoma Well-Known Member

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    I do like a good cocktail but day to day I'm more of a whiskey on the rocks with a beer sidecar guy myself.
     
    austin2009 and Tacospike[QUOTED] like this.
  6. Oct 11, 2020 at 8:48 PM
    #6
    Mtn Mike

    Mtn Mike Well-Known Member

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    Give me any high quality spirit and I'll make a tasty cocktail.

    Just about anything is good with some variation of the classic "sour" recipe:
    2 part spirits
    1 part fresh squeezed citrus juice
    .5-1 part simple syrup or sweat liquor
    aromatic like bitters or mint
    Shake on ice
    Pour
    garnish

    There are of course variations to the above, but that ratio goes a long way. Margaritas, daiquiris, mojitos, whiskey sours, gimlets, lemon drops all follow the basic ratio above. I don't like sweet drinks, so I usually go light on the simple syrup when I'm making a drink for myself. But I make them sweeter for guests.
     
  7. Oct 11, 2020 at 9:55 PM
    #7
    bagleboy

    bagleboy Well-Known Member

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    Shit-ton more lime. Make it pucker, fucker! :thumbsup:We use limes harvested from my folks tree(~3 5-gal buckets every February, juiced becomes 12-14 30 oz yogurt cartons each of which makes 2-1/2 trays of lime cubes)
    For two:
    4 lime cubes(5 works too!) or a scant 1/2 cup juice
    3 big shots tequila
    3 big shots Squirt(basically simple sugar w/grapefruit )
    3/4- full small shot Grand Marnier or Patron Citrone, way better than triple sec
    The Squirt blends well and doesn’t dominate the flavor, just adds a bit of complexity.
    Too much GM or PC affects the flavor much more than anything else so go easy on it.
     
  8. Oct 12, 2020 at 12:09 PM
    #8
    boomboombam

    boomboombam [OP] Yaaa weyyy

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    I'm going to try this, the squirt throws me off but i'm curious.
     
    bagleboy[QUOTED] likes this.
  9. Oct 12, 2020 at 5:44 PM
    #9
    bagleboy

    bagleboy Well-Known Member

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    When swimbo and I started dating she said just make good guac and good Margueritas, I’ll take care of the rest. We spent some time working up this recipe which is based on one from Dennis's, a hole-in-the-wall tacqueria off the malecon in Cozumel(including the squirt). The goal was for the lime and tequila to dominate with the squirt and orange liqueur providing just enough sweetness and added flavor to moderate without turning it into a sugar hit. She kept saying “more lime!” until we ended up with this. If the limes are drier than usual they can introduce more bitterness than tartness in which case you can add another shot of squirt or a float of something like Guaycura Damiana but every year we start with the base recipe and modify it if necessary depending on the harvest.
     
  10. Oct 12, 2020 at 6:03 PM
    #10
    Knute

    Knute Well-Known Member

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    Simple tastes.....

    Absolute + a little lime + ice.

    cold bottle beer + bottle opener.
     
  11. Nov 8, 2020 at 1:44 PM
    #11
    CurtB

    CurtB Old Timer knowitall

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    Good tequila. pour into shot glass. drink. salt and lemon/lime optional
    Good bourbon. pour into shot glass. drink. Or on the rocks, water optional
    Beer. drank my quota years ago. don't care for it anymore
     
    wilcam47 likes this.
  12. Nov 8, 2020 at 1:47 PM
    #12
    Knute

    Knute Well-Known Member

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    Glass, ice, Absolute, a squish of lime.

    Omit the lime after the 3rd drink.
     
  13. Nov 16, 2020 at 11:58 PM
    #13
    Poindexter

    Poindexter Well-Known Member

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    Have any of y'all tried the "1920s Shanghai Eggnog?" That fella must have about 400 grandchildren, including Alton Brown, since the recipes are all pretty close. I have two batches aging in the fridge for Thanksgiving weekend. I will, thankfully, not be carrying a beeper that weekend. I am sure it will be an absolute gas to be drunk as heck and on a sugar high at the same time, but I may have a new association for Black Friday tomake this year.
     
  14. Nov 17, 2020 at 12:02 AM
    #14
    Poindexter

    Poindexter Well-Known Member

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    Also gunpowder punch. If you are a reloader, or know a reloader, add 1 teaspoon of gunpowder to a glass of the island rum punch of your choice. You will think I am awesome tonight and hate me with a white hot hate tomorrow. Any old modern nitrocellulose powder will do, whatever the reloader hates. I used AA 5144 I think, something useless in every caliber you own.

    I'll go dig up my rum punch recipe. Maybe I will try it with black powder next time, got a bit laying around.
     
  15. Nov 26, 2020 at 1:54 PM
    #15
    Poindexter

    Poindexter Well-Known Member

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    Oh sweet baby Jesus. I am about halfway down my first glass of aged eggnog and figure I better post while I can still type. This is what eggnog is supposed to be.

    If you like the idea of eggnog, but you think storebought eggnog tastes like melted cheap ice cream thickened with a bunch of seaweed, well, me too.

    I made one batch of Alton Brown's (6 cups milks, 3 cups liquor, with a bit of nutmeg grated in before aging) and one batch of the 1920s Shanghai (9 cups milk, 5.5 cups liquor, no nutmeg upfront), and I have quarts and quarts of each.

    I also have a one quart mason jar of the leftovers from each, the mixed jar, roughly half and half of the two recipes. It is the M jar I have open. In a serving glass place about 1 tablespoon of freshly whipped cream at the bottom, about 3 tablespoons of egg white beaten stiff above that, pour in about a third of a cup of eggnog from the mason jar, top off the glass with more whip cream, grate some nutmeg on top of the whole thing.

    This stuff ought to make the panties drop. I am not going to open any more jars today, I'll stick with the open jar labeled M. I'll try one of the other recipes at Christmas, and I am on call New Years, so maybe president's day or so to open a third jar.

    If you can get it done this weekend you ought to be sitting pretty for Christmas if you want to try it. Do not believe one word I type on the internet today starting in about ten minutes. I got the sugar rush, and I feel the bourbon hammer coming down.
     
    Fargo Taco and CurtB like this.

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