Chat, what's your favorite cocktail that doesn't taste like dogshit?
MO-JI-TO
I've basically never had a proper cocktail. Not from a trained bartender at least. Yes I've had a Cape Coddah and whatnot at parties, but the only one I've ever gotten from a proper restaurant was Navy Grog which was delightful.
>>22034467tom colons but i do 8oz of gin and use la crox
Jack Daniels and Doctor Pepper. Never fails.
For me it's;- mojito- rum&coke- gin&tonic- margarita- Mexico mule
Vodka/soda/cran. Do it as a single, and it tastes like a cranberry soda. You can drink them pretty much nonstop if you pace yourself
>>22034476Such valuable input, thank you for sharing. It really has added to the discussion.
>>22034467Cant beat a pint of black velvet with Sunday lunch.
Manhattans are my go-to, but they need to be made with rye (I'm aware that that's traditional, but too many bartenders choose bourbon as a default, so it's often necessary to request rye). Besides that, an aviation is truly delicious, but not many places carry creme di violette, in my experience; I always get one when it's available, though.
50% vodka 50% straight lime juice, sugar rim, garnish with a lime wedge
>>22035144Got any sub ideas for Creme de Violette? Have trouble finding it in the wild too.
>>22034467john daly. arnold palmer and vodka. tastes great, gets you drunk. that or a penicillin
>>22034467I make a rather nice dark and stormy/moscow mule. I use home made lime marmalade as an ingredient rather than just lime juice
>>22034467Daiquiri. Easy and delicios.
Zombie (it's all I ever order)
old fashioned and manhattan are my go tos when eating out
>>22034472First post, best post.
>>22034472Rhymes with best bros
The negroni is a perfect cocktail
>>22035256based. have two
>>22034467>pear cider>add pink gin>dash of lemon juicewa la
>>22034467gin sour
>>22034467I like Gin Tonic, which is interesting because Gin is the most disgusting thing humanity has ever produced throughout its existence.
>>22034467Gin and diet tonic
>>22034467Rum and (diet) coke. Sometimes wine with coke for variety.
>>22034467Old Fashioned (when I want something citrussy) Dark and Stormy (when I want something sweet) Gin and Tonic (when I want something simple and clean)idk what the last one is called. I make it myself. Tequila, cerveza (half can), angustra bitters, orange bitters, ice. Johnny Silverhand, but idk the actual name for it.
>>22035319I used to be able to crush gin and tonics all day
I like vodka and cranberry
>>22034467Gin Martini with a twist of lemon.>>22035319Get a load of this guy, I bet you kiss girls you faggot.
>>22034484I prefer Tom's colon >>22034467Seltzer and vodka
>>22035152I'm in a big city and, even then, it's iffy as to whether I'll be able to find it. I've never tried to substitute it, but you could probably get away with some sort of lavender syrup or maybe a bit of elderflower liqueur (different flavor, but still floral). I've heard of people using creme di cassis, too, but I've never tried it.
>>22034467screwdriver
>>22035134I don't think I added less than anyone else
>>22035256https://www.youtube.com/watch?v=Srjk7qJ4PQ4
>>22034467gimlet
beached mule>coconut rum instead of vodka>ginger beer>lime juiceyou can add pineapple juice if you'd like it a bit sweeter. this or a classic margarita on the rocks, but with extra salt on the rim. it's better if it has some sort of spice like tajin added but personally i've never found an alternative fruit flavor preferable to the original lime, even when frozen. sangria also always works but is fairly sweet. bloody marys are great but you HAVE to add spice to them and make them extra savory, NOT remotely sweet. jack and coke if you're lazy, a long island iced tea if you want to get fucked up. for something a bit fancier, i like serving absinthe but the sugar cube aspect is always a pain. french 75, aperol spritz, and aviations are always a welcome addition to a meal, especially the last from the creme de violette which is sorely underused in cocktails. a good grasshopper with creme de menthe is nice for a dessert, or a mudslide. lemon drops are nice but overly complex for what they are. mint juleps are fantastic for summer but muddling is a pain. tequila sunrises, pina coladas, and strawberry daiquiris are great for a tropical treat. everything really depends on your environment, temperature, and what you're dining or doing, not to mention your personal taste.
>>22034467bourbon and honey is a sleeped upon combo. you would think the bourbon would just overpower the honey, but actually you at first taste the bourbon, then you have a really pleasant honey aftertaste. ofc you probably want to water it down some and add some bitters.
>>22037539what kind of bitters do you usually pair with that? i have to say, jack daniels tennessee honey is pretty kino, i can imagine your cocktail would be exquisite. are you thinking more angostura, spiced cherry...? i bet luxardo maraschino or bordeaux-style would go well with angostura. i guess tonic water or club soda might make it too effervescent with the carbonation, still water would likely work better. and for the children who can't stand the taste of liquor, they can always keep watering it down by sloshing simple syrup everywhere. you know what, i bet oaxacan old fashioned bitters would go well with it. there's always mezcal, reposada tequila, and some agave too if wanting to modify it into a full oaxacan. personally partial to sipping shots of anejo with slices of oranges dipped in powdered chapulines chile y limon, but i imagine most people here don't want to literally eat bugs.
>>22035152>>22035925you may be able to order it online. i had severe difficulty finding it in my city as well, but eventually got a bottle of tempus fugit liqueur de violettes. it ran me about $35, but this was before global prices have spun out of control. i'm not sure how much it would be now, it seems to be listed for $40-45ish, but shipping restrictions are a bitch. >https://www.tempusfugitspirits.com/products/liqueur-de-violettes/>A unique and rare micro-batched liqueur based on a mid-19th-century French recipe using the finest hand-harvested French violets from Côte d’Azur, a region known for cultivating flowers for the world’s finest perfumes. Exhibits a lower sugar content and more floral profile than crème de violet cordials.>https://caskstore.com/products/tempus-fugit-violette-750-mli also wouldn't sub creme de cassis. i have it, and i don't think they taste similar at all. the cassis was overwhelmingly sweet to me from the blackcurrants while creme de violette was floral, like elderflower or lavender as you suggested but with its own distinct taste. they're only really comparable by being similar hues if cassis is diluted enough.
>>22035144>>22035152oh! and it may be worth checking out your more well-stocked liquor stores that carry bottled cocktails. there is actually already a bottled aviation produced by on the rocks using lario's gin. i thought it was pretty good, though i prefer making my own. it's a great way to try different cocktails without having to invest in all the sometimes-very-difficult-to-source components (why the hell could i not find kirschwasser anywhere for a full year?) and you don't often see aviations around. >https://www.otrcocktails.com/ready-to-drink-cocktails>cosmopolitan>margarita>old fashioned>espresso martini>lemon drop martini>whiskey sour>jalapeno pineapple margarita>strawberry daiquiri>blue hawaiian>aviation>passion fruit margarita>yuzu matcha martini and japanese boulevardier twofer>spiced pear whiskey sour>mai tai>classic daiquiri>manhattan>tequila espresso martini>white negroniof course, use discretion. some of these are likely to be much better than others. i would try japanese boulevardier in a heartbeat and tequila espresso martini never. the canned ones are also probably worthless, hence not bothering to list them.
I need to serve alcohol for 30 people at a party. Probably only 10 will drink. Party is pirate themed. I need things super simple. What should I do? Was planning on leaving out:>wine>beer>ingredients for Dark n Stormy and Cuba Libres (rum, ginger beer, coke, lime, ice)>canned bacardi rum punch
>>22037599I might leave out the beer because we had beer out last time and zero people drank it.
>>22037599>ingredients for Dark n Stormy and Cuba Libres (rum, ginger beer, coke, lime, ice)good idea, if you have them use mule mugs so they can make those as well but if not don't sweat it. if you do it helps to chill them beforehand. >winei would only go with red personally, maybe a cheap sweeter red blend they can drink like juice and something darker like cabaret sauvignon or pinot noir. i would say a shiraz or syrah but the former are more likely to be crowd-pleasers. the tannins can cause a bit of a headache so please have ibuprofen NOT acetaminophen (toxicity with alcohol) and anti-histamines. cetirizine hydrochloride (generic zyrtec) is best because it won't cause drowsiness like benadryl and will last longer. be sure to keep them well-hydrated and since nsaids can cause stomach bleeding that everyone is eating. supposedly oolong tea is known to be good for post-drinking headaches but i'm not sure how much of a wive's tale that is.>beerif you're going for cheap go for corona, modelo, or blue moon and skip bud and pbr to stay on theme. if you really just want to get shitfaced then go for the cheapest, you know the volume here.>canned bacardi rum punchmaybe a wildcard, but smirnoff makes a good bottled screwdriver. honestly if your party is skewing younger you could go for hard seltzers or hard sodas instead of beer and they would likely be just as happy. black cherry was always considered the best out of white claws, but those may be more associated with the dreaded millennials now. i hear topo chico hard seltzer is now "the shit". margs would be a safe bet as would anything with a tropical base like coconut or pineapple. i really love kraken black spiced rum but that over a barcardi silver depends entirely on what demo your party is, same as the above recs for cheap/crowd-pleasing vs "we are adults who love to be pretentious and shizz". what food are you planning on serving? that's what needs to be considered with budget constraints and volume.
>>22037614Thanks anon. Food is Italian, pasta with red sauce (not pirate themed but its been a crowd pleaser and easy for a group this size). So yeah red wine makes sense. I know 0 about alcohol but I have seen High Noons popular in my area, those are the hard setzlers I think you mentioned
>>22034467
>>22037622this one's been roofied don't drink it
>>22037620yeah, red wine will work well with that then as it balances the savoriness and any spice of the tomatoes with acidity. the only caveat i would add that if it's a seafood based pasta with tomatoes like a variation of pasta ai frutti di mare white wine will work better with the seafood. if it's just typical italian american cheesy-meaty-tomatoey comfort then red wine is perfect. for table wine that you just drink in high volume a lower abv sweeter red blend works perfectly fine, oak leaf is a walmart house brand that is like literally $3 and they have a good sweet red blend and other reds like cab sav et al. i like to get a bottle or two of that and then something nicer, so people who just want "a red wine" with their meal can enjoy that and others who are a bit pickier can have more to themselves.high noon is hard seltzer that i'm not particularly familiar with but it seems to be vodka based. if you care about sticking to the rum theme i would look for something else, but most hard seltzers are likely to be vodka anyway and honestly it isn't that much of a difference when you're casually drinking. btw for your other 20 guests you might enjoy doing something like mocktails. it's basically just juice, syrups, and garnishes without the alcohol, and lots of places have them bottled and canned now. i got some mai tai and pina colada 4 packs from their summit brand for $4 the other day but i think they're seasonal. there was also a passion fruit punch one. mocktails are always good to have around anyway because they're just fancier sodas and punch basically which means they're avaliable to everyone and can provide a buffer between pure water and alcoholic beverages triggering dehydration. only thought there is to be careful not to mix them up and let a kid grab a real one by accident. >>22037622this is technically a mocktail when it's not a dirty shirley, or you can say a dirty is just a hard version of the soda.punch is a good idea. get tiki umbrellas!
>>22037610>>22037614Ban women from this board please and thanks.For me it's a mai tai. With some cheap crab rangoon. Had a wonderful daiquiri at a real fancy bar for memorial day lunch after our local ceremony.
>>22037539Bourbon and honey make for an excellent highball with one of the nicer, really dry ginger ales
The cheapest strongest shit I can get my hands on mixed with squeezed lemon and ice water
>>22037592>>22035925>>22037594I'll give those a try, thanks.>>22037599>Dark n Stormy and Cuba LibresZaya's nice neat, and vanilla-y for the cola.
>>22034467Why do you need to specify that it doesn't taste like dogshit? Why would something that tastes like dogshit be someone's favorite? Why would any cocktail even taste like dogshit in the first place, cocktails are supposed to taste good?
>>22034467MizuwariI have at least one before dinner every night
I don’t like cocktails. I prefer straight and/or with rocks.
>>22039245does whisky and cold water really constitute a cocktail
>>22039249
>>22034467fill the glass halfway with your favourite liquor, then fill the rest of the glass with the same liquor, then you drink it
Screwdriver
>>22037599Just make a large scorpion bowl.
>>22037599Force everyone to drink grog if it's pirate-themed. An if they get too drunk, throw them overboard or get then Shanghaied
