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Cocktails

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posted on Jan, 15 2017 @ 02:31 PM
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originally posted by: Mousygretchen
Wow, you have impeccable taste in liquor.


Life is too short to drink cheap booze or eat cheap food.




posted on Jan, 15 2017 @ 03:17 PM
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originally posted by: AugustusMasonicus
a reply to: TNMockingbird

When you do make it to New York this is one of many neat places you need to stop, The Campbell Apartment (temporarily closed for renovations), It is located inside Grand Central Terminal and most people do not even know it is there.


They make a very cool cocktail called the Prohibition Punch which recalls the style of drinks in that era where juices were used to mask cheap booze. This one is an improvement since we don't use cheap booze. Prohibition Punch:
    1 1/2 Ounces Appleton Estates V/X rum
    1/2 Ounce Grand Marnier
    1 Ounce champagne or prosecco
    2 Ounces passion fruit juice
    1/2 Ounce cranberry juice
    1/2 Ounce lemon juice

    Add all ingredient except champagne to a brandy snifter. Add 6-8 ice cubes and mix lightly. Top with champagne.




I love the history you post along with your recipes and photos but, you know that


I would love to visit the Campbell, closed or otherwise.

I am happy to see the bottle of Lamarca, it is my favorite prosecco so far (you recall I am not a fan of Champagne) and like trying different things with it.



P.S. How were the lamb chops, doll?



posted on Jan, 15 2017 @ 03:51 PM
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originally posted by: TNMockingbird
P.S. How were the lamb chops, doll?


So good that there was much silence as we ate them.



posted on Jan, 23 2017 @ 08:04 AM
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a reply to: TNMockingbird

This is another Prohibition Era cocktail that originally used lemon juice and a sweetener to mask cheap booze. Now, with better quality rye it makes a fantastic pre-dinner drink. The Scofflaw:
    1 1/2 Ounces rye
    1/2 Ounce Dolin Blanc vermouth
    1/2 ounce lemon juice
    1/2 Ounce grenadine
    1 Lemon wheel for garnish

    Shake all ingredients over ice until very cold. Strain into a coupe glass and garnish with the lemon wheel.



posted on Jan, 23 2017 @ 07:08 PM
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a reply to: AugustusMasonicus


This is another Prohibition Era cocktail that originally used lemon juice and a sweetener to mask cheap booze.


Sounds delish as usual.

Lemon juice and sweeteners are great to mask cheap booze! Works for me anyway.



posted on Jan, 23 2017 @ 08:33 PM
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originally posted by: AugustusMasonicus

originally posted by: Mousygretchen
Wow, you have impeccable taste in liquor.


Life is too short to drink cheap booze or eat cheap food.
But when you have to drink cheap booze and eat cheap food...you don't just drink and eat. You drink and eat the HELL out of it!



posted on Jan, 23 2017 @ 08:42 PM
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originally posted by: skunkape23
But when you have to drink cheap booze and eat cheap food...you don't just drink and eat. You drink and eat the HELL out of it!


No one has to drink cheap booze, they choose to.



posted on Jan, 23 2017 @ 08:58 PM
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a reply to: AugustusMasonicus



No one has to drink cheap booze, they choose to.

Hey!

Grandpa's shine ain't cheap!


'Sides...I get a discount.

edit on 23-1-2017 by TNMockingbird because: (no reason given)



posted on Jan, 23 2017 @ 09:06 PM
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a reply to: TNMockingbird

I had moonshine once, cleaned the grease off my stove real nice.



posted on Jan, 23 2017 @ 10:39 PM
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originally posted by: AugustusMasonicus

originally posted by: skunkape23
But when you have to drink cheap booze and eat cheap food...you don't just drink and eat. You drink and eat the HELL out of it!


No one has to drink cheap booze, they choose to.

Do Masons get free good booze? If so, sign me up.



posted on Jan, 23 2017 @ 10:42 PM
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originally posted by: AugustusMasonicus
a reply to: TNMockingbird

I had moonshine once, cleaned the grease off my stove real nice.

I have made a go-cart with a Briggs and Stratton run on some Mexican moonshine.
I took one sip and it made my lips numb. Not so much into methanol.



posted on Jan, 24 2017 @ 02:59 AM
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a reply to: AugustusMasonicus

Some of the bestest most memorable times I had was drinking gut rot and cheap food, salty, greasy chunks of cartilage masked in garlic and hot sauce, cheap Chinese take-out loaded with heart racing msg, downed with
Mad Dog 20/20, Boonsfarm, or that wine... Menishivits?? that was meant for one of the ingredients for mom's Christmas cake.. but high-end or low it's all about the great times..

edit on 24-1-2017 by Spider879 because: (no reason given)



posted on Jan, 24 2017 @ 08:02 AM
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originally posted by: skunkape23
Do Masons get free good booze? If so, sign me up.


We do in New Jersey.



posted on Jan, 25 2017 @ 03:40 PM
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originally posted by: Atsbhct
a reply to: AugustusMasonicus

OR...you could put some bread yeast in a jug of Walmart juice, let it sit for two weeks, and BAM! you've got yourself a "nice red table wine".


Not sure I'd call that table wine... More like hooch ! 😜



posted on Jan, 25 2017 @ 03:55 PM
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a reply to: AugustusMasonicus

I havent tried many prohibition era cocktails, would love to! It's neat to think folks were experimenting and trying to come up with drinks that pretty much made the base for our mixologists today .



posted on Jan, 25 2017 @ 06:18 PM
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a reply to: MamaShredAK

Take a look at some from the 'golden age' as well which was the 4 decades or so preceding Prohibition. Some really interesting drinks there.



posted on Jan, 29 2017 @ 08:25 AM
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a reply to: TNMockingbird
a reply to: MamaShredAK


Here's one from the famous Harry Craddock Savoy Cocktail Book. Craddock was the most famous bartender in the United States prior to Prohibition. He ran Knickerbocker in New York and then left for London's Savoy Hotel when the ban came down. This is one of his signature drinks, the Champs-Élysées:
    2 ounces cognac
    1/2 ounce yellow Chartreuse
    3/4 ounce lemon juice
    1/2 ounce simple syrup
    1 dash angostura bitters
    1 lemon twist for garnish

    Shake all ingredients over ice until well chilled. Strain into a coupe and garnish with lemon twist.



posted on Feb, 5 2017 @ 09:52 AM
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a reply to: TNMockingbird

Here's another pre-Prohibition favorite. I like this one because it uses New Jersey's own contribution to the cocktail scene, Applejack. This liqueur has become so popular recently that they sold out of all their production last year. It is basically apple whiskey as they distill the mash and then age it in barrels, it adds some unique depth of flavor to whatever you deicide to mix it with. In this case it goes with spicy rye and herbaceous yellow Chartreuse to make a great winter cocktail. The Diamondback.:
    2 ounces Rittenhouse rye
    1/2 ounce Laird's Applejack
    1/2 ounce yellow Chartreuse

    Mix all ingredients over ice until very cold. Strain into a Nick and Nora glass, no garnish.



posted on Feb, 5 2017 @ 05:12 PM
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I admittedly have not gone through all 43 pages of this boozy thread so I don't know if this has been mentioned. I like to try to be an informed alcoholic. Here's a good book on some classy booze if anybody was searching for one.








posted on Feb, 5 2017 @ 09:52 PM
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a reply to: TheAlleghenyGentleman

Great book. I have started experimenting with making my own bitters as well so knowing the history of them helped to understand the process.



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