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232,812 Views | 1235 Replies | Last: 11 days ago by AgInSingapore
TikiBarrel
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In reply to ValleyRatAg • 7:43p, 4/26/25
AG
ValleyRatAg said:
What's everyone's favorite whiskey or bourbon for mixing paper planes, whiskey sours, manhattan's, etc.

I've found I like WT 101 and Seven Sons Rye. I really like the rye in a sour.

It's hard to beat Early Times BiB for the price (don't forget it's a full liter when comparing price to 750's) and quality. Anything better and I feel guilty not drinking it straight lol! I love so many ryes it's hard to pick just one. Anything MGP at or over 100 proof is usually on point. OF Rye isn't bad either.
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Scotts Tot
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In reply to ValleyRatAg • 9:02p, 4/26/25
AG
ValleyRatAg said:
What's everyone's favorite whiskey or bourbon for mixing paper planes, whiskey sours, manhattan's, etc.

I've found I like WT 101 and Seven Sons Rye. I really like the rye in a sour.

WT101 for me. The high proof holds up well when mixed and it's just a really quality bourbon for the price. I always keep a handle in the cabinet for cocktails.
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ValleyRatAg
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In reply to Scotts Tot • 10:22p, 4/26/25
AG
Thanks, also you're username is legit
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ValleyRatAg
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In reply to TikiBarrel • 10:22p, 4/26/25
AG
Gracias amigo
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G Martin 87
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9:30a, 5/8/25
AG
Today is the 80th Anniversary of VE Day, so I will be celebrating with an Omar Bradley and Suffering ******* later. (Actually, that makes a pretty cool band name. "Omar Bradley and the Suffering *******s.")

Almost all of the Omar Bradley recipes I've found (even Morgenthaler's) call for shaking all of the ingredients and double straining. General Bradley's original method (confirmed in a letter home by Patton) was to melt the marmalade in the glass with some hot water before mixing in the bourbon. I've tried both ways and much prefer the generals' method.
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Chipotlemonger
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In reply to G Martin 87 • 10:04a, 5/8/25
AG
That's pretty neat history
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TikiBarrel
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10:07p, 6/10/25
AG
Hadn't had (or made) a Negroni in ages! Changed that tonight.
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HTownAg98
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3:44p, 6/16/25


A Knickerbocker and the A&M pennant from Harry's New York Bar in Paris.
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HTownAg98
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11:58a, 8/8/25
I had a Patio Pounder at Waterloo Ice House, and while this place isn't known for cocktails, it was pretty damn good. Given the ingredients, I started at a typical 2:1:1 ratio and went from there.
2 oz vodka
1 oz Cointreau
1 oz passion fruit puree
1 oz lime juice
Tajin
Club soda

Rim a pint Mason jar with the spent lime shell, and dust with Tajin. Combine the vodka, passion fruit puree, Cointreau, and lime juice in a shaker, add ice, and shake. Fill the Mason jar about half full with ice. Strain into the Mason jar, and top with club soda.
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betadawg1
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2:06p, 8/30/25
AG
Finally found something to do with Marlort besides messing with unsuspecting friends.

Made this last night and it was the hit of the party. It was fantastic.

Hard Cell
1 oz dry gin
1 oz St-Germain
.75 ox Malort
.75 oz lemon juice
Shake with ice and double strain in cold coupe
Garnish with grapefruit zest
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AgInSingapore
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In reply to betadawg1 • 3:14p, 8/30/25
AG
They were so dang good, the Love & Murder was pretty solid too.
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