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Cocktails

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posted on Apr, 18 2016 @ 05:27 PM
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a reply to: AugustusMasonicus

Whiskey.

If the weather's warm?

Put ice in the whiskey.




posted on Apr, 18 2016 @ 05:27 PM
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a reply to: AugustusMasonicus

Whiskey.

If the weather's warm?

Put ice in the whiskey.



posted on Apr, 18 2016 @ 05:27 PM
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a reply to: AugustusMasonicus

Whiskey.

If the weather's warm?

Put ice in the whiskey.



posted on Apr, 18 2016 @ 05:27 PM
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Hahahahaha

Just make it a triple.




posted on Apr, 18 2016 @ 05:30 PM
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originally posted by: [post=20618252]
Just make it a triple.



Looks like you did that all on your own.



posted on Apr, 19 2016 @ 12:40 AM
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I distribute liquor.
I am surrounded by it for the better part of the day.
I could drink the fancy stuff.
But it all tastes like fire water to me.



posted on Apr, 21 2016 @ 02:25 PM
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a reply to: AugustusMasonicus

Hi Everybody! I just got my invitation!! Gus invited me himself *blush*. He read my mind. I've really, really been needing some good banter, intelligent and/or silly exchanges, random thought shares, etc.....

EDIT:

Whoa oh....everyone's been gone for two days....

edit on 4/21/2016 by BuzzyWigs because: (no reason given)



posted on Apr, 21 2016 @ 02:29 PM
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a reply to: BuzzyWigs

Never to late Amore Mio.

What are you in the mood for?



posted on Apr, 21 2016 @ 02:39 PM
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a reply to: AugustusMasonicus

Coronarita, please.




posted on Apr, 21 2016 @ 02:57 PM
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a reply to: BuzzyWigs

Is that a Corona in a Margarita?

Would you settle for a Michelada which is a Mexican lager mixed with their version of a Bloody Mary? Very traditional resort drink.



posted on Apr, 21 2016 @ 04:17 PM
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a reply to: AugustusMasonicus

Sure, I'll try that.

But yes, a Corona tipped into a Margarita -

Still, Mexican lager is great and mixed with tomato (esp if it's spicy V8!) and vodka....awesome.

Reminds me of life in the ski resorts in the 80s!; Let's do some SHOTS!! LOL!!

We were destination resort conference center hotel base-of-the-lift bar.....we all worked at that hotel. Cooks, Security, Bar staff, F&B Managers, etc.

WOW did we have fun!!!
We pwned that place before pwning existed. Thirty years ago. *sigh*



posted on Apr, 21 2016 @ 04:18 PM
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originally posted by: BuzzyWigs
Sure, I'll try that.


Cool, when the weather warms up I will make one and post a pic.



posted on Apr, 21 2016 @ 05:22 PM
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a reply to: AugustusMasonicus
Do you buy top quality extra virgin olive oil? And what brand do you buy?



posted on Apr, 21 2016 @ 08:07 PM
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originally posted by: Mousygretchen
Do you buy top quality extra virgin olive oil? And what brand do you buy?


Yeah, Colavita. What does that have to do with cocktails though?



posted on Apr, 23 2016 @ 08:47 AM
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Last week we did the Boulevardier which is made with rye, a similar cocktail is the Old Pal which dates to the turn of the 20th century. The spicy whiskey pairs well with the bitter Campari and the dry vermouth. Originally made with Canadian whiskey and sweet vermouth it was a take on the Negroni. Try to use high proof whiskey, 101 or higher and if you can locate the type of vermouth below you should use it over cheaper, and less flavorful versions, such as Chinzano or Martini, it is worth the extra $4-5.

    1 1/2 Ounces Rye, preferably 101 proof or higher
    3/4 Ounce Campari
    3/4 Ounce Dolin Dry Vermouth
    1 lemon peel for garnish

    Stir all ingredients until well chilled, about 40 turns. Strain into a Nick and Nora or Coupe. Garnish with lemon. Repeat as necessary.




posted on Apr, 23 2016 @ 08:58 AM
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The girls got their own cocktails again as well. They went with the Last Word which is a Prohibition Era, gin-based cocktail created in Detroit. Besides the botanically flavored gin it also contains one of the most interesting liqueurs in the world, Chartreuse. Chartreuse is from France and made by the Carthusian Monks since 1737. The instructions on how to prepare the liqueur is from a manuscript given to them by François Annibal d'Estrées in 1605 and contains over 130 ingredients. Chartreuse is sweet but is also spicy and pungent. The combination of all the ingredients make a fantastic palette cleanser which is a prime reason the cocktail is still popular today.


    3/4 Ounce London Dry Gin
    3/4 Ounce Green Chartreuse
    3/4 Ounce Luxardo Maraschino Liqueur
    3/4 Ounce fresh lime juice

    Shake all ingredients with ice until well chilled. Double strain into a coupe glass. No garnish.



    There are some great variations on this with one of my favorites being Death & Co.'s Final Ward (named for bartender Phil Ward) where you replace the gin with rye and the lime juice with lemon juice. Either way you choose to go it is a nice introduction to the fantastic liqueur Chartreuse which should be in every home bar.




    edit on 23-4-2016 by AugustusMasonicus because: networkdude has no beer



posted on Apr, 23 2016 @ 08:59 AM
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a reply to: AugustusMasonicus

Hello Mr. Masonicus sir...

Do you have anything purple??

jacy



posted on Apr, 23 2016 @ 09:03 AM
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a reply to: jacygirl

Actually, I do. I can make a cocktail with a liqueur called Crème Yvette which is violet liqueur and has a very noticeable purple color.





I will whip up one later.



posted on Apr, 23 2016 @ 09:06 AM
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originally posted by: AugustusMasonicus
a reply to: jacygirl

Actually, I do. I can make a cocktail with a liqueur called Crème Yvette which is violet liqueur and has a very noticeable purple color.


I will whip up one later.


Awesome.


Make it rain!!

jacy
edit on 23-4-2016 by jacygirl because: spacing



posted on Apr, 23 2016 @ 09:13 AM
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a reply to: AugustusMasonicus

Hello Augustus, my friends are in town from Seattle, tonight I am cooking Chicken Tosca with extra garlic with green beans. A chop chop salad with lemon garlic dressing.

My friends are going to cook whole lobster for the meal as well.

Do you have a drink idea, something I could mix up before dinner? I have a liquor store near me that sells most of the worlds alcohol drinks!


Thank you!
edit on 4 23 2016 by Quantum12 because: (no reason given)




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