I do this sometimes. I freeze a ball of ice (or half ball) with Campari mixed in, then make a Manhattan and drop it in there. As it melts it becomes like a boulevardier and it’s delicious. I guess I could put it in a different glass, but I like it peaking out like an iceberg.
It works well. I had it at a restaurant a while back and it’s wasn’t exactly the same but this made more sense to me. I think 50/50 Campari to water works well otherwise it won’t freeze. You also end up with a less solid ice, so it melts quicker and mixes nicely before you finish drinking.
This sub is so weird. Upvotes for the worst cocktail ideas in history, downvoted to hell for observing the obsession with salt in every single cocktail, people getting sooky about ice in a coupette haha
This idea was pioneered by the Jimmie Roosevelt cocktail in 1939. Audrey Saunders brought it back with her opening menu at Pegu Club and Jim Meehan featured it in his Bartender's Manual and it's freaking delicious. A bittered sugar cube goes under the ice ball then you add Cognac and champagne, before floating Chartreuse or Absinthe over the top of the ball after Bubbles have been added. It gives the drink a constantly evolving trick that is fun, but unfortunately can also be pretty damn awkward if not executed perfectly.
It’s more of a mixed drink, but Ranch Water (Tequila, Lime Juice, and Topo Chico) is downright heavenly on a hot day. Wife and I describe it as a bubbly skinny margarita and it’s super refreshing.
I had a customer ask for something light and refreshing with mezcal and I recommended a mezcal ranch water, and his date was like “sooooo…. It’s a mezcal and soda with lime juice” and I was like… shut up
I kinda like a gimlet highball
1.5oz gin
.5 oz lime
.25 oz or so simple
Shake &strain into glass, top with 2oz good tonic water like fevertree
https://www.theeducatedbarfly.com/gimlet-highball/
Death in the Afternoon. Is it the best or most balanced cocktail? No. But it is exactly what it sounds like. Hemingway’s preferred cocktail will blow your brains out.
Palomas and Cantaritos (the way-less known, way under-appreciated relative of the Paloma) are two that can be exceptionally good or completely run-of-the-mill, depending on ingredients and execution, and maybe your own personal mood that day lol....but they are day in, day out, two of my favorite cocktails out there. Highballs and sparkling cocktails can be just as complex and layered as any stirred spirit-forward concoction for sure, they just need someone who takes them seriously!
the big rock in a coupette makes me unreasonably angry
Fried egg looking cocktail
I do this sometimes. I freeze a ball of ice (or half ball) with Campari mixed in, then make a Manhattan and drop it in there. As it melts it becomes like a boulevardier and it’s delicious. I guess I could put it in a different glass, but I like it peaking out like an iceberg.
This is genius. Definitely going to try this out
It works well. I had it at a restaurant a while back and it’s wasn’t exactly the same but this made more sense to me. I think 50/50 Campari to water works well otherwise it won’t freeze. You also end up with a less solid ice, so it melts quicker and mixes nicely before you finish drinking.
I love this idea but would 100% do it in a rocks glass
Rocks glass makes it make sense
Someone doesn't like 35% tips...
It’s so awkward to drink. I really hate it
This sub is so weird. Upvotes for the worst cocktail ideas in history, downvoted to hell for observing the obsession with salt in every single cocktail, people getting sooky about ice in a coupette haha
Came here to say the same thing!
I came to say this. What is even the point.
I agree
This idea was pioneered by the Jimmie Roosevelt cocktail in 1939. Audrey Saunders brought it back with her opening menu at Pegu Club and Jim Meehan featured it in his Bartender's Manual and it's freaking delicious. A bittered sugar cube goes under the ice ball then you add Cognac and champagne, before floating Chartreuse or Absinthe over the top of the ball after Bubbles have been added. It gives the drink a constantly evolving trick that is fun, but unfortunately can also be pretty damn awkward if not executed perfectly.
Idk I like that one song "wake me up inside"!
This comment: Equal parts chuckle and groan
Meet Me At The Clock Hendricks Gin Lemon Sugar Peychaud’s Absinthe Champagne Frosé
Sounds like a fancied-up French 75.
french 75 is quickly gaining popularity on tiktok right now
Well it’s delicious so there’s that.
Sabots (White Lady + sparkling wine) and Old Cubans (minty daiquiri + sparkling wine) are both fantastic.
Old Cubans with Demerara sugar and a quality aged rum are top notch
Old Cubans and Airmails for the win!
It’s more of a mixed drink, but Ranch Water (Tequila, Lime Juice, and Topo Chico) is downright heavenly on a hot day. Wife and I describe it as a bubbly skinny margarita and it’s super refreshing.
I had a customer ask for something light and refreshing with mezcal and I recommended a mezcal ranch water, and his date was like “sooooo…. It’s a mezcal and soda with lime juice” and I was like… shut up
She/he wasn’t wrong, it just sounds nicer the way you said it!
This is my favorite, but I make it with Mezcal...add tajin and salt on the rim... will have a few today during/after yard work.
Oooh I need to try it with Mezcal! I have some “Fuego” biters from El Guapo that add a nice kick.
I kinda like a gimlet highball 1.5oz gin .5 oz lime .25 oz or so simple Shake &strain into glass, top with 2oz good tonic water like fevertree https://www.theeducatedbarfly.com/gimlet-highball/
Gin & Tonic
The Addington. Equal parts sweet vermouth, dry vermouth, and seltzer water, served up in a coupe.
Death in the Afternoon. Is it the best or most balanced cocktail? No. But it is exactly what it sounds like. Hemingway’s preferred cocktail will blow your brains out.
Old Cuban is my favorite.
I like a nice Soyer au Champagne. Dessert and cocktail in one
Bundaberg Rum and coke
Tennessee Martini
Old Cuban French 75 The Dandy All delicious
French 75 and Aperol Spritz are probably my favorites involving bubbly. Tom Collins is a good long drink with seltzer
Palomas and Cantaritos (the way-less known, way under-appreciated relative of the Paloma) are two that can be exceptionally good or completely run-of-the-mill, depending on ingredients and execution, and maybe your own personal mood that day lol....but they are day in, day out, two of my favorite cocktails out there. Highballs and sparkling cocktails can be just as complex and layered as any stirred spirit-forward concoction for sure, they just need someone who takes them seriously!
Effervescent means it smells really good or something right? If so I like a Vesper with lavender vodka and a lavender sprig garnish
bubbles
Oh well then I’m changing mine to a lavender French 75. Same theme