Your signature cocktail.

[Dayonfire]

Savoy..baby...Savoy

The Savoy Hotel Special Cocktail #1


2 oz dry gin
1 oz dry vermouth
2 dashes quality grenadine
1 dash absinthe
lemon peel

Shake thrice and strain into a cocktail glass. Squeeze lemon peel on top.


...with real Absinthe...of course.

 

[Cricket]

I myself love to start with a simple glass of Crown Royal and Coke.

But here are a few Southern cocktails that I cannot wait to try. Here are a few recipes from a lady (Denise Gee) in my hometown of Natchez so that everyone can do a little experimenting at home. Enjoy!

BLUEBERRY MARTINI
Handful of fresh, washed blueberries (about 20 small)
1 1/2 ounces vodka
1/2 ounce blue curaçao liqueur
1/3 ounce freshly squeezed lemon juice, or more to taste
Garnish: Several berries skewered on a cocktail pick

Muddle the blueberries in a cocktail shaker. Add the vodka, curaçao, and lemon juice. Fill the shaker with ice. Shake vigorously to help the blueberries release more color and flavor. Strain through a fine-mesh sieve into a chilled martini glass. Add the garnish. Yield: 1

FIG PRESERVE MARTINI
2 ounces Fig-Infused Vodka
11/2 ounces freshly squeezed orange juice
Garnish: orange curl

Combine the vodka and orange juice in a cocktail shaker filled with ice. Shake until well combined. Strain into a chiled martini glass. Add garnish. Yield: 1

Fig-Infused Vodka

2 cups orange juice or water
1 pound dried figs (preferably Turkish or Calimyrna), chopped and pitted
2 cups vodka

Bring the liquid to a boil and remove from the heat. Prick the figs with a fork and add to the liquid. Cover and let the figs plump in the hot liquid for about 10 minutes. Drain.

Let the figs steep in the vodka in a clean container for a week or two (the longer the better), shaking occasionally.

Using a fine-mesh strainer, coffee filter, or clean T-shirt, strain the infused vodka into a clean container, leaving the small seeds behind. Keep refrigerated for several months. Yield: about 2 1/2 cups

 

[Buddy]

I'm not what you'd call a frequent drinker, but I'd have to say my signature cocktail for the last 20 years has been the Sidecar, and to a lesser extent the Manhattan.

Sure, I've flirted with Gimets (both vodka and gin, with and without egg white), had a torrid affair with Pisco Sours when I lived in Buenos Aires, and did the 80s thing with Kir Royales, but my Sidecar has always been patient and understanding. Oh, there were a few raised eyebrows from the congnac when I brought home that bottle of lillet blanc, but it knew that the bottle would just sit there, gathering dust, along with the absinthe and the scotch and the other unopened bottles of duty free swag.

Sidecar and I are secure enough in our relationship that the annual Pimms Cup, garnished with cucumber, during Wimbledon isn't seen as a threat, nor are the festive glasses of champers, or crisp dinner wines, or my favourite light tipple, Guinness.

But really, I don't drink often.

 

[frijoli]

The Black Running Squirt

Sounds bad I know, but it ain't. It's a really good summer drink!

1 1/2 oz of Lemonhart 151 dark rum(preffered) or Cruzan Black strap rum(easy to find)
over 4 ice cubes in a HiBall or Old Fashion glass.
Fill it up with Squirt soda.

Essentially a "Rum and squirt".

Ask someone if they want a black rum and squirt, and they go "What did you say??"

So I started calling it a "black running squirt". You heard it hear first!

Clay

 

[Caroline]

Oh no!

I think my signature cocktail has become the fog cutter!

Will a regular bartender even know what I'm talking about?

 

[jamespowers]

I think my signature cocktail has become the fog cutter!

Will a regular bartender even know what I'm talking about?

They should. That is an old standby. I make up a shaker once in a while. :cheers1:

 

[kamikat]

My go-to drink is the black Russian. I usually will request it be made with vanilla vodka if they have it.

 

[jamespowers]

My go-to drink is the black Russian. I usually will request it be made with vanilla vodka if they have it.

Good luck. I bet you have run into very few bars with such an eclectic mix. They barely know how to mix a drink much less order specialty liquors. :cheers1:

 

[Mike in Seattle]

My signature coctails are: a Side Car or Plymouth Martini, but only with Plymouth Gin. I the winter I won't say no to a Manhattan.

I keep forgetting to say to you & the others who've suggested Plymouth gin - thanks for a great tip! Very nifty stuff!

 

[T.E.W.Clough]

My go-to drink is the black Russian. I usually will request it be made with vanilla vodka if they have it.

That's a killer combo alright- a great cocktail!

As a barman by (part-time) trade, I have a lot of time to play around mixing drinks. Current favourite is a combination I never thought would work, but was extremely impressed with the result.
Simplest mix of amaretto and cranberry juice- sounds a bit naff but extremely refreshing.

Don't know if it has a name though...

 

[kamikat]

Good luck. I bet you have run into very few bars with such an eclectic mix. They barely know how to mix a drink much less order specialty liquors. :cheers1:

Nope, haven't had any trouble getting my drink made the way I want it.

 

[Zemke Fan]

Had a chippie drink last night...

... lemon drop martini. Made with grey goose citrus and limoncello. Was pretty interesting except I could have done without the powdered sugar on the rim.

 

[kamikat]

Who has a good recipe for Tom Collins? I finally got some Bombay Sapphire and found some recipes online. They are all a little different. Just wondering what your favorite is.

 

[John in Covina]

Tom Collins

Who has a good recipe for Tom Collins?

********
From the Playboy Host & Bar Book 1971 Edition

Tom Collins
***********
2-2.5 oz gin
1-2 tsp sugar
1/2-1 oz lemon juice
iced club soda
Optional:
1 slice lemon
1 slice orange
1 maraschino cherry

 

[Craig Robertson]

A Perfect Manhattan, using Maker's Mark bourbon and Noilly Prat vermouth.

Beg to politely differ, Tomasso...the original Manhattan used Rye Whiskey. I like them, but my poison-of-choice is a Rob Roy.

 

[jamespowers]

Beg to politely differ, Tomasso...the original Manhattan used Rye Whiskey. I like them, but my poison-of-choice is a Rob Roy.

Right and exactly why I am with you when it comes to a Rob Roy.
Although Sazerac makes a decent Manhattan or Old Fashioned---better old fashioned actually.

 

[Craig Robertson]

Right and exactly why I am with you when it comes to a Rob Roy.
Although Sazerac makes a decent Manhattan or Old Fashioned---better old fashioned actually.

Yes...Sazerac is a great Rye...but I prefer it as a highball with bitters. It's a bit too spicy (to my taste) for a Manhattan. I use Old Overholt Rye Whiskey for that.

 

[jamespowers]

Yes...Sazerac is a great Rye...but I prefer it as a highball with bitters. It's a bit too spicy (to my taste) for a Manhattan. I use Old Overholt Rye Whiskey for that.

Well the Old Fashioned uses bitters. I use Old Overholt as well for both Manhattans and Old Fashioneds as well.
What do you mix with Sazerac as a Highball? Ginger ale, cola, fruit juice?

 

[Craig Robertson]

Well the Old Fashioned uses bitters. I use Old Overholt as well for both Manhattans and Old Fashioneds as well.
What do you mix with Sazerac as a Highball? Ginger ale, cola, fruit juice?

I just love the picture of the man on the Old Overholt bottle! But for a Sazerac Highball I use Sazerac Rye Whiskey, Peychaud's Bitters and Ginger Beer (not carbonated).

 

[jamespowers]

I just love the picture of the man on the Old Overholt bottle! But for a Sazerac Highball I use Sazerac Rye Whiskey, Peychaud's Bitters and Ginger Beer (not carbonated).

Ah, a Ginger beer like in the Moscow Mule. I like Ginger Beer just by itself so mixed would be just fine. What brand? I have a hard time finding the really spicy kind I like.
I find Peychaud's Bitters to be a little stronger (more bitter) than the Angostura Bitters even though I know they both are gentian derivatives.
You are getting close to the Sazerac Cocktail with that highball:

The Original Sazerac Cocktail
Take two heavy-bottomed 3 1/2-oz. Bar glasses; fill one with cracked ice and allow it to chill while placing a lump of sugar with just enough water to moisten it. Crush the saturated lump of sugar with a bar spoon. Add a few drops of Peychaud's Bitters, a jigger of rye whisky and several lumps of ice and stir briskly. Empty the first glass of ice, dash in several drops of Herbsaint, twirl the glass rapidly and shake out the absinthe. Enough of it will cling to the glass to impart the desired flavor. Strain into this glass the rye whisky mixture prepared in the other glass. Twist a lemon peel over the glass, but do not put it in the drink.

Never tried it so I have no idea if it is worth preparing. :cheers1:

Oh and the man on the label is quite interesting. I think it is Old Abram Overholt but I could be wrong.