/ck/ - Food & Cooking

if you're doing rye, try Peychaud's OP

my all-time favourite is the good old white russian. According to wikipedia, the official IBA (International Bartenders Association) recipe is the following:
>50ml (5 parts) Vodka
>20ml (2 parts) Coffee liqueur
>30ml (3 parts) fresh cream
Preparation: Pour coffee liqueur and vodka into an Old Fashioned glass filled with ice. Float fresh cream on top and stir slowly.
When I make myself a white russian, I do it like this:
>more coffee liquor (kahlua is recommended) than wodka
>a bit of wodka
>cream
shake the cream with ice cubes in a shaker until it is thick, mix the kahlua and wodka together in an old fashioned glass, add 1-3 ice cubes, pour the cream over a spoon in the glass so it is on top of the whole cocktail.

not the best. but i like it.

this stuff and gin.
only had it with crown rousse style.
i am in college
;3;

>>4098183
Personal recipe for Jacqueline :
1/6 of vodka
2/6 of white wine (The shittier, the best it will be. No kidding.)
3/6 of lemonade (Not light)
grenadine, at your convenience

Brotip : Take two or three glasses of this, then smoke a joint. I don't know why, but these are among the best highs I got.

>>4098745
The trick to making a great white russian is subbing half the cream for bailey's.

As for my favorite:
Tequila
Grapefruit soda or juice/seltzer
Glass with salted rim.

Play with the ratios depending on your tastes. Basicallly a greyhound, but with tequila. Silver works best.

>>4098745
>>4099362
All three of those recipes are just fine by me.

>>4098183
I use maple syrup in my mint juleps and my old fashioneds.
has to be real though and grade b is best.

>>4099378
Do those normally call for sugar/simple syrup?

>>4099382
yep

One of my favorites: The Zombie

>1 oz of light rum
>1 oz of dark rum
>1 oz apricot brandy
>1 oz Bacardi 151
>Tropical fruit juice (prevalent pineapple)

Mix the all but the 151 in a chilled shaker. Strain into a pint glass over ice, and float the 151. Drink with a straw, or the 151 is a real killer. Set the floater on fire for "dinner" and a show.

>>4099654
How about adding some golden rum in there, forget the pineapple juice and just mix in some more tropical liquors. Grand Marnier, Bols cherry.

Then serve that beast in a coconut or just add 1/2 tsp of Coconut rum. I will make one just the way I like it one day, when I have the $100 to buy the booze lol

>>4099664
oops, forget mah pic. Sure, it looks kinda guy but part of the whole novelty is that it's a silly cocktail. Might as well not pussy-foot

>>4099664
True facts, man. I find that the little bit of juice helps it go down like water (a dangerous thing, for certain!), but more booze would work! If it's a full booze cocktail, though, I prefer something simpler. Example: The Godfather.

>1 oz bourbon
>1 oz amaretto

Serve on the rocks, and rock the fuck out (current Christmas cocktail, actually: Maker's Mark bourbon... /shudder)

Another great "almost all booze" cocktail is the "Gothic Long Island", i.e. The Black Opal. Bascially, take a LIIT, swap Blue Curacao for Triple Sec, and add a 1/2 oz Blackberry liquer (btw, liquer, or liquier?).

>>4099807
Sounds tasty, enjoy those while Christmas is here! What do you have planned for New Year's drink?

>>4099815
I cannot into triple sec. I either:
>Grand Marnier (for the bold taste)
>Cointreau (if I want something sweeter)
>Patron Citronge (fuck da police)

man liqueurs are awesome.

fook! cleared cookies and my trip went away. FFFFUUUUUUUUUU I've been posting as anon for the last like 2 hours...

My uncle used to love Whiskey Sours. He had a very particular way he had them made. Wouldn't drink 'em any other way, wish I knew how he did it. Man had enough taste for 100 men

How do you folks like your sours?
>>4098183 sounds mighty sexy sir

>>4099868
I'm a big Cointreau fan. Every well-stocked cabinet should have a bottle of Cointreau as well as an orange brandy (Grand Marnier is better straight [who drinks liqueur straight though?], but I think Gran Gala has better orange notes for mixing). They have distinct uses, Cointreau is generally the safer bet if you're just going for the orange notes, but the cognac really completes a few cocktails.

Some of my other favorites:
The Perfect Margarita
1 1/2 oz tequila (blanco is traditional, but I like a light reposado)
1 oz lime juice
2 teaspoons agave nectar (I'd go with gold)

This is probably mu favorite holiday shot, the "Baby Guiness". Technically it could use any coffee liqueur, but I think the XO tequila coffee liqueur is more than essential.
1 oz Patron XO coffee liqueur
Splash of Bailey's floated on top

>>4099873
>How do you folks like your sours?
I follow the 3:2:1 method
3 parts bourbon
2 parts lemon juice
1 part simple syrup

I find a dash of bitters and a splash of something orange is a nice addition occasionally.

I'm sorry, but most of this thread is pissing me right the fuck off.

Why do people keep giving measurements for cocktails in milliliters or parts?
Any true bartender knows how to count for ounces.

I know that literally any time you look up a recipe it is different because different people usually drink something a different way. (White Russian with 1 cup of cream??)

But I hope one thing we can agree on is that bartending is more American than fuck all else and drinks should go by ounces.

That being said one of my main standbys is the Godfather:
1 1/2 oz. Scotch (I like Dewar's White)
1/2 oz. Amaretto (Disaronno if I got some)

I also made my own dessert drink. Don't got a name for it yet.

1 oz. Seven Tiki Rum (Substitute a dark rum that has more notes of vanilla)
1 oz. Bailey's Original
1/2 oz. Amaretto
1/2 oz. Kahlua
1 Egg White

I usually serve that in a stemmed rocks glass. It's a good 4-5 ounces when it froths up. I like to use a handheld electric cappuccino frother on the egg white and rum before I pour the other ingredients then I add ice and shake just the normal amount until it is cold.

>>4101219
Parts are good just so you can scale the drink to your equipment and thirst, I'll give recipes in parts if it every measurement is based in ounces, but if you have dashes or teaspoons or anything like that giving a dash to part ratio is totally whack and uninformative.

Parts are basically for drinks that can be measured using a single measuring tool, my personal favorite is the 1/2 and 3/4 oz jigger because it lets me make more precise measurements even if it takes a little extra pouring.

>>4101219
So 3 parts scotch to 1 part amaretto... See how easy that is when you're not a nerdraging retard?

>>4101232
I dig both sides of the argument but if there's an egg white in there we need to use measurements because it's nice to scale to 1 egg white per shaker ratio

I have this idea of whiskey with chilled beef bullion but i haven't tried it . I have tried mixing hot beef bullion with beer and it was bad because the bullion was hot but if it was cold it might work.

>>4101231
Man, they really shouldn't call that a jigger. A jigger is a 1.5 oz measurement

>>4101370
Since when has a homonym been a problem? One can unproblematically ask for someone to "hand them a jigger" which neither has a 1.5 oz cone nor two cones which add up to 1.5 oz and still look at a recipe that calls for a jigger and know that means to add 1.5 oz.

>>4101385
It just tends towards general confusion when you operate under multiple definitions like that.

>>4101392
Mad Max: Beyond Englishdome

>>4101394
Yeah, I tried to make an analogy using cups, but then realized that we really use too few words for things that require precision.

One thing more people should experiment with are egg drinks. Raw egg phobia is not befitting a gourmand. I think egg is one of the best ways to pull off a smooth short drink.

Whiskey Flip
1 1/2 oz whiskey
1 egg (try whole and white only, I prefer whole)
3/4 oz simple syrup
1/4 oz lemon juice (lime can work in a pinch, the acidity is necessary for the egg to work up a good texture)
(optional) 2tsp Heavy cream

Crack your egg, fork or chopstick out the chalaza (little white thing on the yolk), and whisk the hell out of that egg. Add the simple syrup (I actually use honey myself) and mix that in well with the egg, then mix in the lemon juice (cream at this point too if you're using it), then mix in the whiskey. Once again, whisk the hell out of contents of the cup. The drink is passable at this point, but it will be greatly improved if you transfer it to a shaker and shake the hell out of it for thirty seconds or so.

>>4101399
This is the age of the internet though, around 2 years or so ago I had to figure out what the measurement "jigger" meant and I managed to learn the distinction between the measurement and the device. If nothing else, the fact that a jigger refers to a device with two different cones will make people stop and think twice and hopefully look it up whenever they see it used as a measurement.

My favorite drink ever: Alien Brain Hemorrhage

>half a shot glass full of peach schnapps, with Bailey’s Irish Cream poured on top. Once the shot is almost full, a small amount of blue curacao is added, and once that settles, a small splash of grenadine tops the drink off.

That's a 2:1 ratio of spirit:modifiers, where a proper Old Fashioned should clock in somewhere around 10:1 or more. Also, learn how to garnish (it needs at least a twist of a lemon rind and better yet a maraschino cherry).

The only thing "mean" about that drink is you serving it to someone as an Old Fashioned.

>>4098745
You preparation sounds a lot like a screaming Kahlua and cream.

>>4099873
I take mine the Gaelic way. But I only make them by the pitcher.
>1/2 cup Irish whiskey
>1 1/2 cups Key Lime Juice
>1/2 cup Simple Syrup
>an eggwhite

Blend together until frothy in a frosty blender. Serve over ice in an old fashioned glass with a wedge of pineapple and a maraschino cherry.

>>4101219
Damn son! Sounds like a winner. How does Cafe au voodoo sound?

>>4101476
That...makes a custard? Sounds like the filling for a pie.

>>4101488
You sir are a madman and a genius. I'm making those for new years!

One of my favorites, The Viking Martini
>3 shots Vodka (high test is best)
>2 shots Vokingblød Mead

Shake together with ice and strain into a chilled martini glass. Garnish with a handful of frozen red currants.

>>4101795
The flip is a traditional cocktail.

>>4099360
Hmm I've got vodka and shitty wine... and absinthe but last time I mixed wine and absinthe I woke up in an ambulance.

>>4101231
>>4101232

It just depends I guess.
I only whip out my jigger if I don't have tops or if something calls for 1/4 or 3/4 ounces.

Giving parts though is sometimes misleading. I like to know how a single serving of a drink is meant to be enjoyed, including proper glassware and everything. Just saying something is in parts and not saying if it is 2, 3 or 4 or more ounces will force you juggle glassware.

This is probably why there is a "modern" martini glass for people who don't measure. It is bigger at upwards of 5 and 6 ounces.

12 ounces hot cocoa (use some good stuff, like Ghiradelli cocoa powder to make it)
Small amount of vanilla extract (added to the cocoa as it warms up)
Fill a mug of choice with the hot cocoa, then add 2 ounces creme de menthe.

Yummy yummy in my tummy. Just the thing to warm you up after a long, cold day.

>>4100995
I've wanted to try other liqueurs. I would love to go to some sort of Liqueur Festival or something. So many choices!

No citrus other than the lime? Hey, if you like it then alrighty

>>4101219
Keep your panties on.

>>4101231
yup.

>>4101795
I'll give it a shot. What's the worst that could happen?

Anyone have any cocktail guilty pleasures?

pic related, you can call me a faggot now

-four fingers of ice cubes
-two to three fingers of bourbon

I'm not even trying to troll, but I've really enjoyed my last bottle of Jim Beam this way.


Does /ck/ have any further suggestions that I should try? (fyi I didn't like Maker's Mark or Knob Creek.

>>4102100
Something by Heaven Hill. Elijah Craig comes to mind. Bulliet is also good, albeit very very different

>Pint glass

A dash of jaeger
A splash of amaretto
A generous pouring of cheap vodka
Fill the rest with cherry soda
>Alternatively remove jaeger and use cherry coke

Sounds terrible, but its good

Was never into mixing drinks much but...

Back when I was a dumbass in highschool I used to make these ghetto ass "purple passions" and carry it around in a juice bottle to pass time during lab class. It was a strong mix of vodka, grape and cranberry juice and sugar.

>>4099868
For orange liqueur, try Mathilde Orange. It's usually about 20 bucks a bottle, and it's better than Grand Marinier in my opinion. With GM, you're paying for the name anyway. Mathilde is a little bit warmer tasting, and has a less intense brandy flavor, plus, it uses Cognac instead of just regular brandy.

I enjoy making a nice, refreshing madrass

Sometimes I enjoy a Rusty Nail variation.

I call it a Rusty Screw:

1 1/2 oz. Scotch
1/2 oz. Drambuie
1/2 oz. Cointreau

Screw meaning usually a drink has orange juice but this has orange liqueur instead.
Sometimes I like to rim the glass with superfine sugar using an orange wedge to adhere it.
It's pretty good but will get you lit pretty quick.

3 parts spiced rum
1 part butterscotch schnapps
4 parts root beer

You can mix up the amounts how you like, the schnapps can come through very strong.

tequila sunrise

2/3 orange juice
1/3 vodka
splash of grenadine (after the stir)

garnish with orange slice + cherry


I sometimes go half and half on the oj/vodka

>>4102374
>tequila sunrise
>vodka

wat

>boil water for ice cubes.
> 1 part homemade southern style sweet tea
> 2 parts Black lemonade
> 1 part sweet tea vodka

Or you can use mexican coke.
regular cocke wont have that deep taste of sugar cane you need.

>>4102147
b-but gm uses c-cognac
GM is the go for the bold flavor, albeit a bit rind-like
Read up on your suggestion, I'll give it a whirl thanks anon

>>4102374
>adds grenadine to screwdriver
>calls it tequila sunrise
you just went full retard

>>4104420
hilarious

My favorite is a Gold Rush

2 parts bourbon
1 part fresh lemon juice
1 part honey syrup (1:2 ratio of honey to water, heated to mix and then cooled)

Shake like a motherfucker and serve in a highball glass on the rocks.

For a delicious breakfast cocktail, I like a Bocce Ball, which is just 1 part Amaretto and 2 parts OJ

My most frequently consumed cocktail is the Bourbon, which is 1 large part bourbon, poured into a glass. For variety, you can drink this straight from the bottle.

A Christmas cocktail, recently invented out of boredom and availability of ingredients. Best made in pairs.

- a double (or triple if feeling too sober) of gin
- a splash of rum for flavour
- half a can of cranberry gingerale (or a quarter can of gingerale and a good dose of cranberry juice)
- a triple of sparkling white wine
- served on the rocks, or shaken with ice (and topped with the bubbly)
- garnished with half a key lime, and we were tossing in a frozen cranberry because they were there.

Surprisingly good.

Pour bourbon into mouth hole.

1 part vodka