1027 found Showing cocktails with ingredient Orange peel

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A Spontaneous Libation for your Consideration

Bob Stinson

Created and posted by DrunkLab.
12 oz Beer, Pabst Blue Ribbon (ice cold)
1 oz Bourbon, Wild Turkey 101
1⁄4 oz Bitters, Angostura (6-8 dashes)
Instructions

Pour the ice cold beer into a mason jar along with the whiskey and bitters. Stir gently. Drink.

Notes

Bob Stinson was the founding guitarist of The Replacements, the rowdiest, drunkest bar band of its time, until he was kicked out for excessive boozing. Here's a better, bittered boilermaker worthy of the man. Pour yourself one of these, throw on "Bastards of Young," kick back, ponder how much you would have to drink to get kicked out of The Replacements, toast Bob's memory, take a sip, enjoy.

History

I'm proud to be the first person on Kindred Cocktails to specify brand PBR.

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From the Knowledge Vault

Craft Cocktail Making: Theory and Structure of Alcohol

Now we get down to the important part of craft cocktail making. In our previous installments, we described the role that acidity, sugar and bitterness play in balancing and harmonizing a cocktail. Each component can work either separately, or in various combinations to produce something worth drinking.

While it is possible to make a cocktail without bitters or acid or sweetness, it is impossible to make a cocktail without alcohol. It is the canvas for every other flavor in a drink. Most craft cocktail creators think about alcohol for its flavor rather than its physiological effects ... and alcohol has many. So consider this your fair warning – there’s going to be more chemistry and genetics from here on out. Don’t worry, it’s all good stuff.

First, we need some definitions. From a chemical standpoint, an “alcohol” is simply a compound with a hydroxyl group (-OH) bonded to a carbon atom. Lots of things that you wouldn’t want to ingest are technically alcohols, including methanol (or wood alcohol, which causes blindness and death), cetyl alcohol (used in shampoo and lotions), and geraniol, which smells like roses, but is probably unpleasant to taste.

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Recent Discussion

  • Re Celery Tonic, 3 days ago danoman89 commented:

    Gin celery lemonade basically but somehow works extremely well, espectially with fresh ingredients

  • Re Amertinez, 3 days ago danoman89 commented:

    Made with Punt e Mes. If these ingredients sound good to you, you'll probably be into it

  • Re Not a Melon, 4 days ago yarm commented:

    Zach was in from New York for a guest shift that week. I was doing a guest shift the following week at Backbar as part of my book launch party for my second book (Drunk & Told: A Boston Cocktail Book), and one of my coworkers who was dating a Backbar bartender at the time told me that I needed to stop to see Zach (otherwise, I might not have gone in back-to-back weeks).

  • Re Don't Mind If I Do, 4 days ago Shawn Thomas commented:

    This is a very enjoyable cocktail... I think Celery bitters are often overlooked.

  • Re Pick Six #2, 5 days ago Artur B commented:

    Weird but in a good way.