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What do you make for the person who: 1. Only drinks vodka (no gin, no whiskey, maybe brandy) and 2. likes their drinks on the sweet side?
I am often asked to bring cocktails when we are invited somewhere. This week's dinner party presents me with a bit of a dilemma. All of the people at the dinner are cocktailers, but one woman, simply put, likes candy-ass drinks. What do I make to satisfy everyone?
I have tried to convert this woman with sweeter gimlets, French 75s, and assorted other things but to no avail. I've not tried sidecars yet, nor Moscow mules. Maybe either or those might whet her whistle.
How about Jeff's Richmond Gimlet? I know its gin, but lie and say its a new brand of vodka infused with juniper berries.
Or maybe do a rum drink. Something tiki-ish might work.
Jeffrey is right; there's no way you're going to satisfy everyone. I'd pack along a bottle of cheap port for the one with the sweet tooth. Or Mogen David concord grape wine.
We comonly try Corpse Reviver #2 on such guests @ Teardrop, I also like to make Pink Ladies with vodka because I am introducing both Apple Jack and egg white. Don't give up on her though, even if you have to sneek a dash of bitters in on her it is a move in the right direction.
my fallback drink for those who prefer candy is an Amaretto Sour (2 parts amaretto to 1 part lemon juice)
It just hit me. Either a) leave the woman to fend for herself at the party (why should the group suffer because of one poor misguided soul?) or b) Call her "candy-ass" until she gets tired of it and develops at least a tolerance for a real drink.
I'm voting for "B" by the way
Definately bring something easy for her.
Most of my wifes friends enjoy and appreciate mixology, some of them....
And make whatever you want for everyone else.
A: be cool about it and bring apple martini stuff,
B: be mean spirited and bring Night Train.....
I guess it depends on your relationship with her.
Like Lance, I'm voting B also.
Salty humor goes best with bitter cocktails.
Yum.
Everyone loves a Chi-Chi!
or a woo-woo
Just get her a couple of bottles of Mike's Hard Lemonade. Crack open for her tableside, in front of everyone. Do NOT pour into any sort of glass, nor should you provide her with one.
"b) Call her "candy-ass" until she gets tired of it and develops at least a tolerance for a real drink."
Hey, she would take that as a compliment!
The Candy-ass cocktail
1 1/2 oz Vodka
3/4 oz Chocolate Liqueur
3/4 oz Vanilla Syrup
dash Coffee bitters
Shake and strain, garnish with King Size Milky Way.
Hmm... nougat as a drink ingredient?
Forget foams. It's now all about nougat.
Cardamom Nougat Brulee?
Trader Tiki, you are making my teeth ache!
Add a little White Zin Blair and you've got your entry for the Sutter Home contest.
A friend purchased for me the "shot special" at a local music club the other day. They called it a Chunky Monkey. Basically it was some sort of banana-flavored rum and Kahlua hazelnut liqueur. I didn't bother finding out the proportions. Who cares? Terrible and terrifying at the same time.
I think there is legitimate problem here. We will never get around the "candy ass cocktail". As long as there are young drinkers who want a painless vessel for their drinking experience the opportunity for culture will be limited. But the key is to understand who you are catering too. There are lot's of introductory drinks for these drinkers.
I'm a huge advocate of the Singapore Sling. Designed exactly for that purpose it poses as a candy ass cocktail, but executes with dignity and beauty.
Also try introducing a little Elderflower liqueur into a french 75. A dash of honey syrup and you've got a well crafted "candy ass drink".
I'm actually presenting the "Chunky Monkey" during our tribute to Jerry Thomas tomorrow.
A well made singapore sling is a good recommendation for her, although not something a lot of people would have the ingredients on hand for.
Thanks for the Singapore Sling suggestion. I think that's the one that I am going to use. I've never made one before and was just now googling recipies. Anyone have a good one they care to post?
Teardrop Singapore Sling
1 oz plymouth
1/2 oz Cherry Herring
3/4 oz benidictine
2 dash Regan's Orange bitters
top with ginger beer (we make ours in a soda siphon)
this is by far the best I have ever had, and to use a sweeter ginger beer would make it a much more aproachable as a candy ass drink. Shoemaker's sling is disliked from time to time do it's lack of sweetnesss but that would be easy to adjust for your friend. I cant wait to hear the out come of your event.
I made two candy ass drinks for a wedding last night one is on my web page http://onthehouse.biz/ the Oregon Strawberry (listed recipies are base on photo options ;) the other is a Chocolate Martini" cosisting of Absolute Vanil and wht Creme de cocoa (over diluted )topped with three Stumptown coffee beans. While I would never drink these myself it was about the bride and her taste. I did serve about 60 French 75s and Corpse Reviver #2s and feel that I stole at least one guest over to the dark side of gin. d
forgive the spelling and grammer
My "Candy-Ass Version"
1 1/2oz Plymouth
1/4 oz Cointreau (or Tripple Sec)
1/4 oz Benedictine
1/2 oz Fresh Lime
1 dash Angostura
3 oz pineapple juice. Freshly Squeezed is great...but dole works just fine too.
2/3oz Grenadine (I like mine homemade but do what you have to do.)
Dry shake this for about 10 seconds.
Then wet shake it. Pour right away...it'll look all cloudy and the chicks think it looks all pretty. Then Drizzle 1/4oz Kirschwasser into the foam on time. I think this version is Dynomite. I haven't had Daniels though. I'll be in this week to imbibe.
Very late to this thread, & surprised I haven't made you a Singapore Sling, Neil. Of course, if that virus hadn't wiped me out for the Lost in Translation, I would've liked to feature it in that session. There are so very many variations of this drink that claim the authority of "Original Recipe from the Long Bar at the Raffles Hotel in Singapore". Well, I tend to defer to Charles Baker for such things. & in this circumstance, oddly, he turned out to be citing a VERY sweet drink, which is unusual for him. Matter of fact, it was only after I began to dramatically (well, subtly to the uninitiated or on paper) alter the proportions from his recipe that David began to take pride in serving the dirnk; & rightly so.
As you see the recipe David listed above, it's a wonderfully piquant, & yet understated blend of flavors. However, the original Baker's recipe might just be the thing for your friend:
3/4 oz. gin
3/4 oz. benedictine
3/4 oz. cherry herring (he & I both would insist on this nearly-impossible-to-find-in-Oregon spirit (since teardrop has bought up all remaining supplies), so go online to find it @ $15/btl)
2 dashes orange bitters
top w/ soda (though he claims the original creator used "Stone" ginger beer (Cock N' Bull will do great)
Of course, after the seriousness of this reply, I would also agree to call her a candy-ass. But then I'd make her something devilishly (no, sickeningly) sweet, & call it "Hoisted on Her Own Petard"
since we are on Slings I thought these words from Gary Regan would be nice. Sorry I'm not link savy.
http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/03/14/WI3GVE7FV.DTL
Oh, BTW, the dinner was postponed, so I have time to find Cherry Heering. In the meantime, Drinkslinger's recipe is very good, though.
I ended up making the following:
Limoncello Collins
16 oz. Limoncello
12 oz. gin (I used 12 Bridges)
8 oz. fresh squeezed lemon juice
16 oz. club soda
sprig of mint
about 24 very thinly sliced lemon slices
Mix the limoncello, gin and lemon juice together. Chill for 2 hours (this is important for the presentation, so try to make these well in advance if you can).
To make the drink, fan three thin lemon slices against the side of a rocks or collins galss. Fill ice in the glass to hold the lemon slices against the wall of the glass. Fill 2/3rds full with your drink mix. Top with about 2 oz. club soda and garnish with a sprig of mint.
The above recipe makes six to eight depending on the size of your glass.
Oh, I keep forgetting to cite sources, the above is from the Food & Wine Cocktails 2007 book. The drink originated at Hatfield's in LA.
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