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77 found Showing cocktails with ingredient Sloe gin

A Spontaneous Libation for your Consideration

Play Dead

Created and posted by cslye.
3⁄4 oz Lime juice
3⁄4 oz Añejo rum (An aged, blended, column still rum works, like Cruzan Single Barrel or Don Q añejo.)
3⁄4 oz Demerara Rum, Lemon Hart 151
1⁄2 oz Grapefruit juice
1⁄4 oz Cinnamon syrup
1⁄4 oz Falernum
1 t Grenadine
1 ds Bitters, Angostura
1 ds Absinthe
Instructions

Shake with ice and double-strain into a cocktail coupe. No garnish.

History

This is a low-octane Zombie variation, served up. It was inspired by Martin Cate’s “Undead Gentleman,” which by its ingredients is closer to a Jet Pilot, and has more volume than fits in a standard cocktail coupe. This restores the Zombie’s complexity with the addition of grenadine, and lowers the alcohol to a more typical cocktail level.

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From the Knowledge Vault

Bourbon: Producer Capsules

This is the sixth in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

Buffalo Trace

Distilling at what is now Buffalo Trace in Frankfort probably began in the 1850’s, but Edmund Haynes Taylor (yes, there’s an E.H. Taylor line) bought whatever was there and renamed it the “Old Fire Copper” distillery (OFC) in 1870. After an 1872 expansion, George T. Stagg (yep, there’s a BT label named after him as well) bought the place in 1878 only to have it struck by lightning and burn to the ground merely four years later. The 16 year old Albert Blanton (you guessed it – more whiskey named for him) started there in 1897 and was promoted to Superintendent in 1900. As Prohibition was winding down, the Schenley company bought the distillery, now named after Mr. Stagg in the wave of consolidation that saw distributors and marketers own distilleries.

In 1983, the plant was sold to some investors who were focused on the Japanese market under the name Age International. Though other companies will argue this point, what is now these investors did come up with Blanton’s. the first “single barrel” Bourbon in 1984.

Recent Additions

  • Holiday in the Mediterranean — Gin, Rosato Vermouth, Licor 43, Mastika
  • Genepy Passion — Gin, Herbal liqueur, Cherry Liqueur, Lime juice, Passion fruit juice
  • Persephone out of Hades — Pisco, Pear Vodka, Lime juice, Pomegranate juice, Rosemary
  • ChemoCentric — Islay Scotch, Sweet vermouth, Herbal liqueur, Ancho Reyes chile liqueur, Cherry Bitters, Lavender syrup
  • ChemoHAIR — Cognac, Lychee liqueur, Herbal liqueur, Peychaud's Bitters, Citron liqueur

Recent Discussion

  • Re Jaguar cocktail, 22 hours ago bkemp1984 commented:

    Used Astral tequila and Amer dit Picon from Golden Moon. It's way less sugary than Amer Picon (so I've read) so I added two barspoons of simple. Liked a lot, might do 1/2 Amer next time.

  • Re The Book Deal, 1 day ago IamNotStiller commented:

    Was expecting it to be very sweet, but it's really not. Subbed in 50% mad river straight bourbon and 50% mad river burnt rock bourbon for a little more smoke

  • Re Italian Manhattan, 2 days ago Shawn C commented:

    Good and certainly not objectionable, but more a 3 than a 4. Bourbon makes this more of a spirit heavy boulevardier riff than black Manhattan riff (rye), although the wormwood bitterness and citrus zest of the Montenegro (plus lemon twist) provide more bitter balance than one might expect from the bourbon base. I admit I am not as keen on Montenegro's floral character compared to other amari.

    I didn't shake this, the lack of citrus juice would contraindicate doing so.

  • Re Passion Chartreuse, 2 days ago JesusWithTits commented:

    Excellent, herbal, funky, fruity. Used passion fruit syrup cause I had no pulp and it's still great.

  • Re Forest Murmurs, 3 days ago RoofWood commented:

    Skipped agave syrup, subbed mossy Oaxacan forest mist spray (from Shaker and Sppon) for Douglas fir eat de vie, and subbed dry curaçao for the blue stuff. The Del Maguey seemed to flatten it our a bit so I added a squeeze of lime which worked for me.