Or what has been your go to lately? I’m usually a whiskey and ginger kinda guy but I’m trying to branch out a little these days. What’re you drinking?

Currently sipping on a Paloma:

  • 1.5 oz Tequila (blanco)
  • .5oz lime juice
  • 4 oz Grapefruit soda (Jarritos today)
  • Pinch of salt
  • toiletobserver@lemmy.world
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    3 months ago

    French 75 (use good champagne)
    French 76 (use good champagne)
    Old fashioned (use expensive cherries)
    Side car (use orange brandy instead of orange liqueur)
    Manhattan (don’t skimp on bitters)
    Cosmopolitan (throw the used lime into the shaker)
    Whiskey sour (use egg white)
    Gimlet (add a cedar leaf for more flavor)

    Fresh fruit is a must to make the best drinks.

    • 200ok@lemmy.world
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      3 months ago

      Second the whiskey sour (with egg white) and the Manhattan…

      …and I’ll add a Moscow Mule when on a sunny patio and it’s a scorching day

    • anon6789@lemmy.world
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      3 months ago

      I like the cut of your jib! 🎩

      Great list. Missing Sazerac, but someone else has you covered already.

      Off to find a cedar leaf, I haven’t tried that…

    • lightnsfw@reddthat.com
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      3 months ago

      Whiskey sour (use egg white)

      I’ve never heard of putting an egg white in those. What does that do?

          • RBWells@lemmy.world
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            3 months ago

            Try it before deciding. It’s really good. Dry shake first, then put ice and shake again. I’ll take a whiskey sour any way someone wants to make it, but for an amaretto/bourbon sour an egg white is essential, it is so much better with it than without.

          • d3m0nr4v3r@feddit.de
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            3 months ago

            You can use Acquafaba instead (chick pea water). That actually works at least just as well, no taste, perfect texture. Many barkeeps prefer it from what I hear.

    • d3m0nr4v3r@feddit.de
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      3 months ago

      My absolute favorite is New Your Sour (Basically Whiskey Sour with a dash of red wine (and slightly different mixing ratios. Last time I made them with Acquafaba (basically bean water; the water you get from a can of chick peas) instead of egg white and let me tell you, that worked like a charm, can only recommend!

    • Syd@lemm.ee
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      3 months ago

      Never heard them called leaves before, only needles so that’s cool.

      Gin and Tonic with fresh Rosemary and Orange is nice. Bet a cedar leaf would be nice in there too.

  • deegeese@sopuli.xyz
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    3 months ago

    If you’re ok with bitter flavors, I’m a big fan of the Negroni.

    I prefer mine straight up so it doesn’t dilute too much.

    • pezmaker @sh.itjust.works
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      3 months ago

      I prefer its big sibling the Boulevardier.

      • 1.5 parts bourbon or rye
      • 1 part campari
      • 1 part sweet vermouth. I prefer Carpano Antica

      Express an orange peel over and garnish with it

      • deegeese@sopuli.xyz
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        3 months ago

        But if I have good rye I’m making a Manhattan so there’s a booze cherry as “dessert”.

        • MrVilliam@lemmy.world
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          3 months ago

          Agreed. I also prefer rye for my Old Fashioned cocktails, but I don’t really like rye on its own.

    • Fondots@lemmy.world
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      3 months ago

      I’m normally a fan of bitter and other really strong flavors, but personally most negronis are just too much for me, lengthen it out with some prosecco to make it sbagliato though and it’s a damn tasty drink.

    • Alfredo_DisguidoAlCazzo@reddthat.com
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      3 months ago

      I love Negroni. It needs to be on the rocks tho. If you do it properly, it needs to be cold. Also in terms of quantity, no ice means a ton more alcohol, I prefer to drink 3 properly made if the goal is to get drunk.

        • BarrelAgedBoredom@lemm.ee
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          3 months ago

          I’ve heard liber and co is good, can’t personally attest to it though. My go to is jack rudy’s. FYI the recipe on the bottle says .75 syrup to 2oz gin. Do yourself a favor and bump that up to 1 oz. A good quality gin is going to dominate the flavor and mask the bitterness. I usually do 3 oz soda water( the only cocktail I measure the soda on lol) and a barspoon of lime juice. Let the ice handle the rest of the dilution

          • Goopadrew@beehaw.org
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            3 months ago

            Seconding Jack Rudy’s. While you’re doing yourself a favor, do yourself a favor and try 0.75oz syrup and 0.75oz st. Germain. That extra floral note is great with some gins (I’ve tried citadelle and malfy with this recipe to great success)

    • QuarterSwede@lemmy.world
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      3 months ago

      Heck yeah. A good gin and tonic is most refreshing.

      I do that people who don’t like them either 1) hate juniper or 2) have had them made with shit tonic water. Get the good stuff and some decent gin and it’s just grand.

    • eightpix@lemmy.world
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      3 months ago

      I used to love them.

      Then, 20 yo me decided to split a 26er into two glasses, top up with tonic and a twist of lemon. Waited til my buddy showed, put on some music and drank them in under 45 minutes. 30 minutes after that, we are standing in a snowstorm, in t-shirts (because we dont want to pay for coat check), outside a bar (we walked from our place), waiting in line to get in. An hour after that, we say fuck it, walk home, and proceed to have the worst spins, come downs, and hangovers of our lives. Needless to say, G&Ts are off the books for me forevermore.

      TL;DR 20 yo me destroyed G&T for all the mes to follow.

  • YaksDC@lemm.ee
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    3 months ago

    Absolute favorite is the Sazerac. Any recipe you find use less sugar.

    • BarrelAgedBoredom@lemm.ee
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      3 months ago

      Do you make yours with a split base of rye and cognac or do you go for straight rye? Love me a good Sazerac! If you haven’t had one yet, give the bijou or la louisiane a try too. Both are delicious new orleans style cocktails

      • YaksDC@lemm.ee
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        3 months ago

        I like it straight rye mostly but always love to try and see if a good bartender can make it 50/50 too.

  • Guy Fleegman@lemmy.dbzer0.com
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    3 months ago

    I dunno about favorite, but my go-tos are an Old Fashioned in the fall and winter, and a Tom Collins in spring and summer.

    Those become a Manhattan or an Aviation if I’m feeling fancy or just want to mix it up.

    • jaaake@lemmy.world
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      3 months ago

      Naked & Famous is my favorite. It’s been described as the result of a Oaxacan love affair between The Last Word and a Paper Plane.

  • foggy@lemmy.world
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    3 months ago

    I like tiki drinks.

    Painkillers are incredible. I’ll take 12.

    measurements:

    • 2 oz Dark Rum (preferably Pusser’s Rum, as it’s the traditional choice)
    • 4 oz Pineapple Juice
    • 1 oz Orange Juice
    • 1 oz Cream of Coconut *Garnish: Grated Nutmeg and optionally a pineapple wedge or cherry

    Instructions:

    • Combine Ingredients: In a shaker, add the dark rum, pineapple juice, orange juice, and cream of coconut with ice.
    • Shake Well: Shake vigorously until well chilled.
    • Strain: Strain the mixture into a hurricane glass or large snifter filled with ice.
    • Garnish: Generously grate fresh nutmeg on top of the drink and, if you like, add a pineapple wedge or cherry for decoration.
    • pezmaker @sh.itjust.works
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      3 months ago

      I really like both the Jungle Bird and Artichoke Hold served on crushed ice as tiki drinks.

      The Jungle Bird

      • 1.5 oz Jamaican rum
      • .75 oz Campari
      • 1 oz pineapple juice, preferably fresh
      • .5 oz lime juice
      • .5 oz Demerara syrup (1:1 sugar to water) Shake on ice and strain into crushed ice. Garnish: pineapple wedge and frond

      Artichoke Hold:

      • 0.75 oz Jamaican Rum preferably Smith & Cross
      • 0.75 oz Cynar
      • 0.5 oz Elderflower Liqueur preferably St Germain
      • 0.75 oz Lime Juice
      • 0.5 oz Orgeat

      Same as above, shake on ice and strain onto crushed ice.

  • Cowbee
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    3 months ago

    Penicillin. Honey, bourbon, scotch, ginger, and lemon, all in one.

      • Cowbee
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        3 months ago

        I prefer bourbon, haha. Not super traditional, but I tend to prefer bourbon over scotch, so other than the smokey top I like bourbon in mine. Doesn’t make a huge difference overall!

  • viking@infosec.pub
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    3 months ago

    For a cocktail, I’ll take a well executed Mojito 9/10 times. That other 1/10 is often a White Russian.

    Else a gin & tonic as a long drink, as long as they got decent stuff.

    These days I have maybe 2-3 drinks a year at most, so I’m not willing to settle for inferior ingredients.

    • residentmarchant@lemmy.world
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      3 months ago

      Well executed being the key here! I don’t know how many Mojitos I’ve had with just 5 limp mint leaves barely muddled in them

      • viking@infosec.pub
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        3 months ago

        Yeah, or using syrups for lime, mint and even sugar. I’ve once received something that can only be described as a glass of sprite with a dash of toothpaste. Utterly repulsive.

  • Dr. Wesker@lemmy.sdf.org
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    3 months ago

    Is the sun up? Bloody Mary

    Is the sun down? Extra dirty gin martini. Preferably Hendricks or Botanist.

    • ace_garp@lemmy.world
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      3 months ago

      For me, an extra dirty bloody mary, which includes olive brine and pickle juice. A shot of each, or to taste. Lifts it into a new realm.

  • doublejay1999@lemmy.world
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    3 months ago

    I like the sound of that. Needs to be bitter, otherwise I chug them !

    I quite like salty margaritas and dirty martinis.