The Official OT cocktail thread
Ah, no, that would be peach schnapps, which was all the rage in the mid to late 80s. Fuzzy navels anyone? DeKyper's really knew how to market that stuff. The memory of that smell still makes me shutter 20+ years later.shoemak38 wrote:And why do you not like tequila sounds like a teenage memory to me
I just never liked the taste of tequila. Something about it tastes musty/spoiled to me. I have tried different types over the years and did a tasting in Mexico but no matter the brand, it tastes "off" to me.
Jim Beam and root beer was minePA Girl wrote:Ah, no, that would be peach schnapps, which was all the rage in the mid to late 80s. Fuzzy navels anyone? DeKyper's really knew how to market that stuff. The memory of that smell still makes me shutter 20+ years later.shoemak38 wrote:And why do you not like tequila sounds like a teenage memory to me
Re: The Official OT cocktail thread
needed a drink photo for work so i reposted to top
however all the photo's are gone
however all the photo's are gone
Re: The Official OT cocktail thread
What do you need? I think the format changes of the forum wiped out photos.
Re: The Official OT cocktail thread
the format change did,mbw1024 wrote:What do you need? I think the format changes of the forum wiped out photos.
This forum is great for getting photo's to attach to e-mails, already send, I was going to buy a drink for my boss only photos are of xmas drinks
and as you can see have not needed one in a while
Re: The Official OT cocktail thread
I actually posted a drink pic in the "favorite photo" thread yesterday. Oh well! Too late I guess!
Re: The Official OT cocktail thread
I have not made any cocktails in a long time. It looks like the last one was in October. It was a campari mojito and I did not even like it, it was way too bitter. But here is the picture anyway, for the next time you want to email your boss. Just tell him it is something else...a strawberry-mint margarita maybe?
It's like looking in your soup and finding a whole different alphabet.
Re: The Official OT cocktail thread
thanks I've used many of your photo's in the pastliamsaunt wrote:I have not made any cocktails in a long time. It looks like the last one was in October. It was a campari mojito and I did not even like it, it was way too bitter. But here is the picture anyway, for the next time you want to email your boss. Just tell him it is something else...a strawberry-mint margarita maybe?
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Re: The Official OT cocktail thread
Happy Cinco!
Re: The Official OT cocktail thread
It's funny, when I opened this thread, the post on the top of this page was from me last summer discussing my attempt to come up with a house cocktail for our St. John trip. That's what this post is about too, and obviously I am still working with the same flavor profile haha! This drink has jalepeno, cucumber and cilantro muddled together than stirred with tequila, lime juice, and agave nectar. Chilled in the fridge for an hour then shaken over ice and strained into a glass filled with ice and a cilantro and cucumber garnish, rimmed with lime zest and salt. The recipe is in the current issue of Food and Wine magazine. Everyone really liked it (my Dad had 2 haha), I thought it could have used a little less agave nectar than the recipe called for but otherwise thought it was quite good. Photo:
It's like looking in your soup and finding a whole different alphabet.
Re: The Official OT cocktail thread
Beautiful!
Re: The Official OT cocktail thread
Looks delicious! Thanks for sharing. I dislike overly sweet fruity cocktails and have been using a lot of herbs and cucumbers lately.
My latest invention:
2 oz. cucumber juice from puréed and strained cucumbers
2 oz. Bombay Sapphire gin
1/2 oz. simple syrup
Juice of 1/2 lime.
Muddle basil leaves in shaker and add rest of ingredients. Shake with ice. Strain and serve over ice.
My latest invention:
2 oz. cucumber juice from puréed and strained cucumbers
2 oz. Bombay Sapphire gin
1/2 oz. simple syrup
Juice of 1/2 lime.
Muddle basil leaves in shaker and add rest of ingredients. Shake with ice. Strain and serve over ice.