What's your favourite cocktail?

[Rob Matthews]

My daughter does cocktails. 19 and all that. So over the last couple of years - the Matthews parents have also been doing the odd cocktail

Just to bring the tone of the site down I thought we could all compare notes - pick up some ideas, get Raoul sleeping better.......

So here's Mine...

Welsh Garden

I drank it first in a bar in Cardiff and mis-remembered it as a "Welsh Garden" though I'm subsequently informed it's "A Garden of Wales". Welsh Garden is to my mind all together more entertaining

One part Gin
2 parts clear apple juice (carton - clear works better than cloudy)
1/2 part Elderflower cordial - Mrs M makes her own from a tree in the garden
Few drops of Angostura orange bitters. (available on Amazon if you're stuck)

Shake (obviously ) and serve straight with no garnish.

So go ahead and try it - and bask in the glory that is a Welsh Garden - name yours and I'll reciprocate and we can drink each others health across the planet

Rob

[Matt Parvis]

Sounds tasty Rob.

This one isn't local to me, but, they sure are tasty, and they kind of fit with the site...

French 75*

Shake with ice:

1 part gin
1 part simple syrup
1 part lemon juice

Strain into a champagne flute and add 3 parts champagne/sparkling wine.

Garnish with lemon peel twist.

Matt

*Yes, it is named after the artillery piece from WWI.

[Matt Parvis]

Of course, when I am feeling lazy, there is this:

Rum

Combine in a glass:

Rum
Ice
Lime wedge

Consume.



Matt

[Adam Durrant]

Long Island Iced Tea

1 part vodka
1 part rum
1 part tequila
1 part gin
1 part triple sec
1 1/2 parts sweet and sour mix
Splash of coke

Absolute rocket fuel

[Olivier Carneau]

Soupe champenoise

1 "ladleful" of Cointreau
2 "ladlefuls" of liquid Sugar
2 limes juice

Pour into a jug then add a bottle of Champagne or any sparkling wine and serve cold. I always prepare it in large quantities so I don't know the parts for a single glass
Cointreau can be replaced by Curacao to get a nice blue-green color. Of course it also changes the taste.

Looks like a variant of Matt's French 75!

[Matt Parvis]

Adam, those things are trouble. Lots and lots of booze and they don't taste like it at all. What could possibly go wrong?

Olivier, I love the fact that you only know how to make yours in vat size. Reminds me of this:

Chatham Artillery Punch


1 ½ gallons Catawba wine
½ gallon rum
1 quart gin
1 quart brandy
1 ½ quarts rye whiskey
½ pint benedictine
2 quarts maraschino cherries
1 ½ gallons strong tea
2 ½ pounds brown sugar
1 ½ quarts orange juice
1 ½ quarts lemon juice
1 case of champagne

Mix wine and next ten ingredients (through lemon juice) forty-eight hours before serving. Add one case of champagne when ready to serve. Serve over ice.

I've never had or made it and the above is an original version, the newer versions don't have quite as many different types of booze.

Matt

[Adam Durrant]

Adam, those things are trouble. Lots and lots of booze and they don't taste like it at all. What could possibly go wrong?

I know, don't ask me how, but I know!

[Vlad Seabrook-Smith]

I've been hanging out on the alternative scene far too long!!

Snakebite and black!

1/2 pint cider
1/2 pint lager
blackcurrant cordial

Very hard to actually buy anymore sadly, the three parts ferment quickly together increasing the alcohol volume (also sends some folks nuts) so therefor not frequently sold. (I drank so much of this stuff)

or the psychobilly slammer!

1 part southern comfort
1 part cherry brandy

down in one and your eyeballs shake, then follow with pint of choice (see above) your good if you can remain standing after 3! as you wont feel your legs!

Nowadays its a nice locally produced cider, a glass of red or a glass of mead

[John Everett]

Before I quit drinking I used to really enjoy something on cold nights sitting in front of the fireplace.

No idea if it has a name.

50/50

Baileys
Spiced rum

[Raoul Kunz]

Tasty tasty! -I tested your simple but tasty suggestion just yesterday evening John!
Very nice!

I thought I'd add something specifically Frankfurtian (sorry for the metric) =>

"Frau Rauscher Mix"
Sour cider (ideally one with sorbus domestica - the berry of the service tree, adds a stringently sour aroma to the cider, though it's a local thing, thus availability might be a problem)
2cl Calvados
1 teaspoon of honey

Stir the honey and Calavdos, add ~a quarter glass of ice and fill up with cider.

Might work with cider, though it's a lot more sour when made with Apflewein with Speyerling (a very sour cider with the aforementioned sorbus domestica).
Tastes very apple-ly in any case .

It's something my father in law makes occasionally, probably more often now that he's retired .


Best regards

Raoul G. Kunz