80 found Showing cocktails with ingredient Sloe gin

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A Spontaneous Libation for your Consideration

As The Seasons Grey

Created and posted by applejack.
1 oz Rye, Rittenhouse
1 oz Bourbon, Old Grand Dad 100
1⁄4 oz Coffee liqueur, St. George (NOLA)
1⁄4 oz Maple syrup (Grade A Dark Color, Robust Taste)
2 ds Bitters, Fee Brothers Black Walnut
1 ds Bitters, Angostura
1 ds Bitters, Angostura Orange
1 Orange peel (as garnish)
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with an orange swath. If you're feeling ambitious, you can also smoke the drink with maplewood.

Notes

The St. George NOLA Coffee Liqueur is drier than most large producer coffee liqueurs, so adjust ratios or add another dash of Angostura bitters if using something sweeter.

I prefer using "Grade A Dark Color, Robust Taste" syrup (formerly Grade B) in cocktails due to its stronger, more intense maple flavor.

Curator rating
4 stars
Average rating
4.5 stars
(26 ratings)

From the Knowledge Vault

Stocking a Better Bar

Last time, we talked about how to go about building a better home bar. Once you’ve done that and have all sorts of empty space (because you paid attention, and your bar holds about twice your current supply of liquor, right?), we should now get on to the fun part – how to best fill your shiny new liquor cabinet.

Now I know that I’m going to catch it in the comments by declaring some brands “essential” versus others. I know y’all are a bunch of passionate drinkers, and I also know that in certain areas, y’all have much more experience than I do tasting and thinking about spirits. But that’s not going to stop me from doing just that. The good news? After making declarative statements about which spirits you should have in your bar, I’m going to let you in on a few secrets about how to find rare and discontinued bottles that have helped me in the past. So take a deep breath, and enjoy the ride.

I’m a firm believer in Alton Brown’s mantra of buying things that serve many purposes. Unless you’re into a certain segment of the liquor market, you should strive for buying liquor that lets you make as many cocktails as possible. Once you’ve tasted a good representation of what’s out there, decide what to focus on, and buy more of those things, but with the understanding that if you run across something special and hard to find, you really ought to buy it. But more on that later.

Recent Additions

  • Devil May Caraway — Aquavit, Aromatized wine, Crème de Cacao, Orange bitters
  • Halliday — Cognac, Pear liqueur, Cynar 70, Bitters, Pomegranate juice
  • Sørensen — Aquavit, Aromatized wine, Celery bitters, Lemon juice, Rich simple syrup 2:1, Cucumber, Cucumber peel, Lemon peel
  • Retirement — Gin, Cherry Liqueur, Framboise, Bitters, Pomegranate juice, Sea salt
  • Cattle Drive — Cognac, Crème de Violette, Averna, Bitters, Pomegranate juice

Recent Discussion

  • Re Suzerac, 4 days ago Artur B commented:

    Reduce Suze, increase Rye.

  • Re Save the Last Dance, 6 days ago flickerdart commented:

    Made this with Smith & Cross rum standing in for the Appleton. I think the charred flavor kind of takes over unfortunately, but the concept feels sound: a dry baking spice bomb.

  • Re Chicagovardier, 6 days ago Shawn C commented:

    Surprisingly, despite not having any real base spirit, this Boulevardier inspired riff works. Admittedly, I don't find Malort horribly bitter, and I use it as a single note bitter and drying agent for overly rich cocktail recipes. Also my bottle is now 2+ years old so it could be losing some wormwood intensity even in a dark cabinet. The Abano provides a slightly earthy, herbal connection to the wormwood and red berry/grape of the vermouth. It is an extremely dark brown.

    Note: I grabbed the wrong bottle of amaro out of the cabinet the first time, Amaro di Angostura. While it sort of worked, the flavor was thinner and did not connect things as well.

  • Re Pearl Handle Gun, 1 week ago yarm commented:

    Hibiscus cordial? Is that like a hibiscus tisane/tea syrup or is that Sorel Liqueur or other? From the recipe, it looks like it needs to be as sweet as a liqueur to match all that citrus acid.

  • Re Hurly-Burly, 1 week ago yarm commented:

    I forgot that this one was "mine" -- I always attribute the initial idea to Paul Manzelli at Bergamot in Somerville, MA, who made me a 5 part Hoop La riff that I felt needed a little work. I went home and made it again but dropping the orange liqueur to what's published here.