Quoting Shawn Highfield to Jim Weller <=-

A half ounce of Chartreuse is a full tablespoon; I only use a
teaspoonful. - JW

That sounds interesting!

I like extras dirty ones occasionally.

Angostura bitters is nice too.

And I knew one guy whose secret ingredient was a few drops of
Scotch.

Since Embury was a proponent of strong drinks this was his Manhattan
ratio:

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Embury's Manhattan
Categories: Alcohol, Beverages
Servings:14

5 parts American whiskey
1 part Italian (sweet)
vermouth
1 ds Angostura bitters

Stir with ice, strain into a cocktail glass and serve garnished with
a Maraschino cherry.

From: The Fine Art Of Mixing Drinks By David A. Embury

MMMMM-------------------------------------------------

Mine are generally made with rye and mixed 2:1. I hate Maraschino
cherries, so I sub a lemon twist and/or a few drops of cherry
brandy.


Cheers

Jim


... Clear alcohols are for rich women on diets - Ron Swanson.

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Quoting JIM WELLER to SHAWN HIGHFIELD <=-

A half ounce of Chartreuse is a full tablespoon; I only use a
teaspoonful. - JW

That sounds interesting!

I like extras dirty ones occasionally.

I'm going to try.

Angostura bitters is nice too.

This too. :)

And I knew one guy whose secret ingredient was a few drops of
Scotch.

Okay... I will try this too. I normally have scotch in the house for
a couple friends (I like it, but I can't afford to like it too much).

Shawn

... Going to Hell after I die would be redundant.
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Quoting Kurt Weiske to Michael Loo <=-

Ok, now we need to share cocktail recipes...
3 parts Bombay Sapphire gin
1 part dry vermouth
dash of angostura bitters

I've been a fan of bitters in different drinks for ages but only
added them to a martini in recent months. It's a nice touch.

3 cocktail onions

My preference remains olives or a lemon twist.

Shaken, not stirred. I'm not a purist, and I like the little ice
crystals in my martini.

Both methods yield nice results. Martini on the rocks is the lazy
man's version and not nearly as nice. But I have been guilty of that
more than once.

My last gin drink (last Sunday afternoon) was a Campari fizz:

1 1/2 oz gin
1/2 oz dry vermouth
1/2 oz Campari
(so far it's a dry Negroni)
1 dash lemon juice
Shake, strain into a highball glass and add 2 to 4 oz chilled soda
water to taste. And now you have a high octane Americano.








Cheers

Jim


... They should put a warning on it,

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JIM WELLER wrote to KURT WEISKE <=-

Ok, now we need to share cocktail recipes...
3 parts Bombay Sapphire gin
1 part dry vermouth
dash of angostura bitters

I've been a fan of bitters in different drinks for ages but only
added them to a martini in recent months. It's a nice touch.

3 cocktail onions

My preference remains olives or a lemon twist.

Shaken, not stirred. I'm not a purist, and I like the little ice
crystals in my martini.

Both methods yield nice results. Martini on the rocks is the lazy
man's version and not nearly as nice. But I have been guilty of that
more than once.

From my time behind the bar - a Martini with cocktail onions becomes a "Gibson". I don't drink either because I won't drink hooch that tastes
like my Grandfather's hair tonic - FEH! But I do know how to make them.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gibson Cocktail
Categories: Five, Beverages, Booze
Yield: 1 Serving

2 1/2 oz Gin
Dry Vermouth Rinse
1 (to 3) cocktail onions

Pour the ingredients into a mixing glass with ice cubes.

Stir well.

Strain into a chilled cocktail glass.

Garnish with the cocktail onion(s).

Tasting Notes: Pretty close flavour to that of a gin
Martini but with an onion garnish. While we have had a
Gibson at a bar recently that tasted like a sub shop, a
non "dirty" Gibson should be more like gin and less like
onion.

From: http://everydaydrinkers.com

Uncle Dirty Dave's Archives

MMMMM

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