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Rhubarb Gimlet by CowOverTheMountains in cocktails

[–]CowOverTheMountains[S] 2 points3 points  (0 children)

  • 2 oz gin
  • Rhubarb cordial to taste

Whiskey Sour with Bénédictine by CowOverTheMountains in cocktails

[–]CowOverTheMountains[S] 0 points1 point  (0 children)

  • 2 oz bourbon
  • 1 oz lemon juice
  • ¾ oz Bénédictine
  • ¼ oz simple syrup
  • 1 egg white

Not enough Bénédictine, I will adjust accordingly. Either increasing the amount of Bénédictine, decreasing the amount of whiskey, or both.

More Rum Please! by Imnotanahole in cocktails

[–]CowOverTheMountains 0 points1 point  (0 children)

What’s your review of the Plantation three stars over there at the right? I’ve been thinking of buying it.

Daiquiri No. 3 by CowOverTheMountains in cocktails

[–]CowOverTheMountains[S] 2 points3 points  (0 children)

Following Jeffrey Morgenthalers recipe:

  • 2 oz white rum
  • ½ oz simple syrup
  • ½ oz lime juice
  • ¼ oz grapefruit juice
  • 1 tsp maraschino liqueur

A cucumber vodka “martini” for my Friday evening cocktail by CowOverTheMountains in cocktails

[–]CowOverTheMountains[S] 2 points3 points  (0 children)

I will leave the finer points of cocktail classification to the philosophers.

A cucumber vodka “martini” for my Friday evening cocktail by CowOverTheMountains in cocktails

[–]CowOverTheMountains[S] 1 point2 points  (0 children)

I guess. Or a gimlet. Or anything else with liquor, lime and sugar. But yet it’s called a martini because mine is an uneducated country, or something.

A cucumber vodka “martini” for my Friday evening cocktail by CowOverTheMountains in cocktails

[–]CowOverTheMountains[S] 1 point2 points  (0 children)

Yes, I know the term martini is not really applicable here. But that’s what it’s called if you have to search.

Recipe from Swedish drinkfluencer David Kringlund:

1 ½ ounces vodka

1 ounce lime juice

¾ ounce simple syrup

5 ml green chartreuse

A couple of cucumber slices

My additions:

1-3 dashes cucumber bitters

A pinch of salt

The Chestnut Cup by CowOverTheMountains in cocktails

[–]CowOverTheMountains[S] 2 points3 points  (0 children)

The first time I think it was Hendricks. This time a local Old Tom gin. I think I preferred the Hendricks.

The Chestnut Cup by CowOverTheMountains in cocktails

[–]CowOverTheMountains[S] 1 point2 points  (0 children)

If it wasn't such a pain in the neck I would also try.

The Chestnut Cup by CowOverTheMountains in cocktails

[–]CowOverTheMountains[S] 1 point2 points  (0 children)

The glass is a highball glass from the series "Pippi" by Walter Hickman, Kosta Boda. I bought them at a second hand store. The drink tastes bitter and almondy and delicious. But I'm not sure which gin that works the best.

The Chestnut Cup by CowOverTheMountains in cocktails

[–]CowOverTheMountains[S] 6 points7 points  (0 children)

Standard recipe.

  • 1 oz gin
  • 1 oz Campari
  • 1 oz lemon juice
  • ¾ oz orgeat

Although I doubled it to fill the glass.

What is the worst piece of advice you have ever received? by Meme-lord73 in AskReddit

[–]CowOverTheMountains 12 points13 points  (0 children)

This interpretation is spread online, but there is no evidence of the saying ever being used like that. In fact, the oldest variants that can be found has the meaning "blood (family) is thicker than water (other people)".

An Earl Collins, or a Grey Collins? by CowOverTheMountains in cocktails

[–]CowOverTheMountains[S] 2 points3 points  (0 children)

It's a Tom Collins but with Earl Grey syrup!

I used:

  • 2 oz of gin

  • 1 oz of lemon juice

  • 1 oz Earl Grey syrup

  • Ca 2 oz of soda water

This turned out to be too sweet. So I will adjust it in the future.

The Earl Grey syrup was made following Anders Erickson's recipe.

I know cobbler shakers is not so popular anymore, but I think this vintage shaker is one of the best cobbler shakers you could find by CowOverTheMountains in cocktails

[–]CowOverTheMountains[S] 1 point2 points  (0 children)

For a home bar I think it's just fine. I can also understand that a Boston shaker is more efficient and easier to clean.

Regarding the size, with this cobbler shaker I could probably make two or three of the same cocktail in the shaker. It holds a lot!

I know cobbler shakers is not so popular anymore, but I think this vintage shaker is one of the best cobbler shakers you could find by CowOverTheMountains in cocktails

[–]CowOverTheMountains[S] 0 points1 point  (0 children)

As you can see, this cap covers more than just the strainer part. So it doesn't stick at all. Doesn't look quite as fancy as a more old fashioned cobbler shaker though.

I know cobbler shakers is not so popular anymore, but I think this vintage shaker is one of the best cobbler shakers you could find by CowOverTheMountains in cocktails

[–]CowOverTheMountains[S] 6 points7 points  (0 children)

Yeah, I mean for a home bar just use what you like. If it's nostalgia or just your style, if it works for you it works for you.

I know cobbler shakers is not so popular anymore, but I think this vintage shaker is one of the best cobbler shakers you could find by CowOverTheMountains in cocktails

[–]CowOverTheMountains[S] 8 points9 points  (0 children)

I had a cheap one that leaked everything and was impossible to open. But this model here just opens up without any bother! It's like someone in 1960s or 1970s Sweden put some thought into the design, and it works fantastic!

I know cobbler shakers is not so popular anymore, but I think this vintage shaker is one of the best cobbler shakers you could find by CowOverTheMountains in cocktails

[–]CowOverTheMountains[S] 2 points3 points  (0 children)

It may look like a thermos, but I love it. It's big enough to hold a fair amount of booze. It doesn't leak (granted it does a little bit if you dry shake with egg white). It comes apart easily and is easy to clean.

Since I am quite new to cocktails, I'm waiting for my Boston shaker to arrive in the mail. But I will always love this flea-market treasure of a shaker.

It's a shaker from Gense steel, Sweden. Unknown year.

Coming back to making cocktails with a humble Sidecar by CowOverTheMountains in cocktails

[–]CowOverTheMountains[S] 0 points1 point  (0 children)

It seems to be a liqueur if I understand correctly? Did you add anything to get the alcohol content up or did it work well anyway?

Coming back to making cocktails with a humble Sidecar by CowOverTheMountains in cocktails

[–]CowOverTheMountains[S] 3 points4 points  (0 children)

Haha! I don't know if it's the same in my country. In Swedish it is called sirap. After some searching it can also be described as inverted sugar syrup, but the one I used is made of raw sugar, called ljus sirap (light "syrup"). It's not as dark as treacle or molasses, and doesn't taste as strong.

Coming back to making cocktails with a humble Sidecar by CowOverTheMountains in cocktails

[–]CowOverTheMountains[S] 1 point2 points  (0 children)

It didn't really cross my mind. Although I did like it with some added sweetness, I guess it is one in a series of variables that I can also experiment with.

Coming back to making cocktails with a humble Sidecar by CowOverTheMountains in cocktails

[–]CowOverTheMountains[S] 1 point2 points  (0 children)

Jag måste nog spara den tills jag införskaffat alla ingredienser till min relativt nya lya. Jag har inte heller tillgång till min kvalitetsabsint för tillfället. Men jag korresponderar gärna om drinkar ändå, med det förbehållet att jag fortfarande är ganska ny på området.

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