Typhoid's daily drink suggestions

[Typhoid]

So I'm taking an accelerated class on bartending, and Babsy made it apparent I should make a thread and just throw out interesting suggestions.
Or possibly field questions anyone may have on alcohol, or give them suggestions based on their tastes in liquor.


I will try to check on this every day.

Today's suggestion:

Lynchburg Lemonade:

-Tall glass, fill with ice.
3/4oz (almost to the top of a shot glass, but not quite) Jack Daniels
1/4 oz (About halfway up the glass itself, not the part that holds alcohol) Triple Sec (French sweet orange liquer)
Half lemon mix, half 7-up/Sprite.

[BreakABone]

Like said on MSN

This drink actually sounds pretty good. And once, I get a chance shall try it out.

[manasecret]

Sounds goooood.

I just came up with one that I like quite a bit. I tend to suck them down without noticing, actually.

Old New Orleans Apple Spice Rum

-Small glass, a whiskey glass
-Three large ice cubes, or more if smaller ice cubes, should not fill glass
-2 or 3 shots (with a single shot equal to 3/4 oz.) of Old New Orleans Spice Rum to your strength preference
-Fill to top with Apple Fanta soda

Stir. Enjoy.

Old New Orleans Rum may be hard to come by. Other spice rums would also work, though ONOR is my favorite.

[Typhoid]

Why do you say 2 or 3 shots, then "(3/4oz)"?

1 shot full to the top, is 1 oz.


I don't know if you were saying 3 and 3/4 oz, or that you were saying 3 shots is 3/4 oz, which is not right.


That sounds familiar though.

[manasecret]

I mean 2 or 3 shots, with a shot eqaul to 3/4 oz. So 3/2 oz. or 9/4 oz.

But that's just being exact. What I really mean is pour a whole lot of Rum.

[The Germanator]

Actually, I'm pretty sure a standard shot has 1.5 ounces of liquor.

[Professor S]

This is a colonial drink called "Flip"

Ingredients:

1 Flagon/ceramic mug at least 16 oz
3 Eggs
3 TBSP Sugar
1 Bottle Ale
1 Red Hot Poker

Step 1 - Put poker in a bed of hot coals.
Step 2 - Crack eggs into the flagon, and add sugar. Stir to combine.
Step 3 - Pour in Ale while stirring.
Step 4 - Insert the hot poker until it foams over and slam that fucker down!!

[manasecret]

Haha, anything involving a hot poker and foaming over and slamming down is awesome in my book.

[The Germanator]

Originally Posted by Professor S

This is a colonial drink called "Flip"

Ingredients:

1 Flagon/ceramic mug at least 16 oz
3 Eggs
3 TBSP Sugar
1 Bottle Ale
1 Red Hot Poker

Step 1 - Put poker in a bed of hot coals.
Step 2 - Crack eggs into the flagon, and add sugar. Stir to combine.
Step 3 - Pour in Ale while stirring.
Step 4 - Insert the hot poker until it foams over and slam that fucker down!!

WTF! Eggs and beer! I've never heard of anything like that, but it sounds fantastic actually...

This is a classic I've heard of recently. I haven't tried it, but it sounds good.

The Brandy Alexander

# 1 1/2 oz Brandy
# 1 oz Dark Crème de Cacao
# 1 oz Half-and-half or Heavy cream
# 1/4 tsp grated Nutmeg

[Professor S]

Originally Posted by The Germanator

WTF! Eggs and beer! I've never heard of anything like that, but it sounds fantastic actually...

This is a classic I've heard of recently. I haven't tried it, but it sounds good.

The Brandy Alexander

# 1 1/2 oz Brandy
# 1 oz Dark Crème de Cacao
# 1 oz Half-and-half or Heavy cream
# 1/4 tsp grated Nutmeg

That sounds great. I've always been into old drink recipes, and every year I make a scandinavian mulled wine beverage called Glogg (pronounced gluug).

Here is my recipe:

1 Gallon Burgundy
1 Gallon Port
1 bottle Brandy or Aquavit
1 cup dried cherries
1 cup dried currants
2 cups shaved and toasted almonds (toast them yourself for best results)
1 handful shelled White Cardamom
1 handful REAL cinnamon sticks, NOT cassia
1 handful Grains of Paradise
1 handful Zanzibar Cloves
Zest of two oran
4 cups sugarges

Cheesecloth


Empty liquid into large stock pot (save about 1 cup of brandy for use later), and put on low, taking pot half off of burner. NEVER boil. Only uncover mixture for short periods of time to prevent alcohol evaporation.

Empty all dry ingredients, except the sugar, into stock pot and let them mull covered.

Place the 4 cups of sugar into a large stainless steel (IMORTANT) sauce pan and pout the brandy over top and turn burner on high. Mix until sugar is wet

Then set the sugar on fire!

Allows the sugar to boil and the fire will help it caramelize. Once it is a golden brown (do NOT burn!) empty the sugar into the stock pot and cover. Let it mull for at least an hour.

Turn off heat and let it cool an hour.

Pour into another large vessel, straining with cheesecloth doubled four times and allow to cool overnight or at least until room temperature.

It can be reheated the next day to drink, but will be harsh in flavor, kind of like cough syrup.

For best results, bottle and store in a cool place (basement) for at least a month, preferable 3 months. I have aged it over a year and it gets better and smoother with age.

To serve, warm it and serve in tea cups with an orange slice and cinnamon stick. This is a great crock pot drink for holiday parties, but I like mainly as a bone warmer out of the microwave after shoveling snow or being outsdie in the cold for long periods. Watch out, it will kick your ass.

I also have a recipe for Claret and Wassail *AWESOME* if anyone cares to know them.

[Typhoid]

Originally Posted by The Germanator

Actually, I'm pretty sure a standard shot has 1.5 ounces of liquor.

Canada.
U.S.A.
Different countries.




Anyways.
Those are interesting drinks, although a little difficult to make in a nightclub or bar, considering I don't think a hot poker and currents are really standard issue.


Today, let's go with a Blarney Stone.

Short glass full with ice.
3/4 oz Irish Whisky
1/4 oz Sambucca
1/4 oz Triple Sec

Obviously each drink is subject to regional change, with what you put in it, and garnishes etc.

[The Germanator]

Originally Posted by Typhoid

Canada.
U.S.A.
Different countries.

So I'm getting screwed out of an extra .5 ounce if I get a shot in Canada? Good to know.

I've got a good recipe for what I'm doing tonight.

One 12 Ounce Bottle - Yuengling Traditional Lager
Twist Cap
Drink and Enjoy

[Typhoid]

Originally Posted by The Germanator

So I'm getting screwed out of an extra .5 ounce if I get a shot in Canada? Good to know.

It's like that in the UK, too.
1oz = 30ml.

In the UK, a shot is actually only 3/4 oz (25ml.)
In Australia it's 30ml/1oz.
In Germany/Finland it's only 20ml.

So whenever you get a Rum and Coke in the UK, it's less than half (apparently) the alcohol as a rum and coke that you get in the US.

[The Germanator]

Originally Posted by Typhoid

It's like that in the UK, too.
1oz = 30ml.

In the UK, a shot is actually only 3/4 oz (25ml.)
In Australia it's 30ml/1oz.
In Germany/Finland it's only 20ml.

So whenever you get a Rum and Coke in the UK, it's less than half (apparently) the alcohol as a rum and coke that you get in the US.

Hmm, good to know, and now it makes sense. One night in the UK these girls (creepy super-fans) bought me 8 shots of whiskey which I drank over the course of an hour or less and I ended up drunk, but not super drunk. I'd assumed they were normal shots which would be the equivalent of 4.5 US shots, so that sobriety level seems about right.

[KillerGremlin]

Originally Posted by Professor S

That sounds great. I've always been into old drink recipes, and every year I make a scandinavian mulled wine beverage called Glogg (pronounced gluug).

Here is my recipe:

1 Gallon Burgundy
1 Gallon Port
1 bottle Brandy or Aquavit
1 cup dried cherries
1 cup dried currants
2 cups shaved and toasted almonds (toast them yourself for best results)
1 handful shelled White Cardamom
1 handful REAL cinnamon sticks, NOT cassia
1 handful Grains of Paradise
1 handful Zanzibar Cloves
Zest of two oran
4 cups sugarges

Cheesecloth


Empty liquid into large stock pot (save about 1 cup of brandy for use later), and put on low, taking pot half off of burner. NEVER boil. Only uncover mixture for short periods of time to prevent alcohol evaporation.

Empty all dry ingredients, except the sugar, into stock pot and let them mull covered.

Place the 4 cups of sugar into a large stainless steel (IMORTANT) sauce pan and pout the brandy over top and turn burner on high. Mix until sugar is wet

Then set the sugar on fire!

Allows the sugar to boil and the fire will help it caramelize. Once it is a golden brown (do NOT burn!) empty the sugar into the stock pot and cover. Let it mull for at least an hour.

Turn off heat and let it cool an hour.

Pour into another large vessel, straining with cheesecloth doubled four times and allow to cool overnight or at least until room temperature.

It can be reheated the next day to drink, but will be harsh in flavor, kind of like cough syrup.

For best results, bottle and store in a cool place (basement) for at least a month, preferable 3 months. I have aged it over a year and it gets better and smoother with age.

To serve, warm it and serve in tea cups with an orange slice and cinnamon stick. This is a great crock pot drink for holiday parties, but I like mainly as a bone warmer out of the microwave after shoveling snow or being outsdie in the cold for long periods. Watch out, it will kick your ass.

I also have a recipe for Claret and Wassail *AWESOME* if anyone cares to know them.

You are my hero. I saved this to my "things to do list."
"scandinavian mulled wine beverage?" I'm picturing vikings and shit.