#Luxardo cherry

[crownedstoat]

Tonight’s libation is a classic Bijou cocktail

1 1/2 oz Balfour London Dry Gin

1/2 oz Dolan Sweet Vermouth

3/4 oz Chartreuse

2 dashes Fey Brothers orange bitters

Stirred with ice, strained into coupe and garnished with a Luxardo cherry

[utilitycaster]

Matt: do you understand what this means

Sam: let me demonstrate my understanding by making you cry too hard to DM

[lifeofloon]

Full of ham dinner, Smoked Turkey cocktail and a 🐈 on my lap to bring in the new year.

[butterbourbonandothersins]

Old Fashioned

Everyone has their opinion on what the perfect Old Fashioned looks like. Personally, I like mine simple and classic.

Ahhh, the Old Fashioned cocktail. It may possibly be the most talked about drink of our time. Everyone has their opinion on what the perfect Old Fashioned looks like. Personally, I like mine simple and classic. Ask anyone who knows us well and they will agree – my husband has perfected the Old Fashioned. Here’s his recipe:

[fiddles-ifs]

drinks i can do. full recipes under the cut

FIDDLES' MEZCAL OLD FASHIONED

2 oz mezcal (i like El Silencio Espadin)

1 bar spoon of agave syrup (mix .25:1 ratio of agave and hot water -- stir until pourable)

4 dashes orange bitters

2 dashes Aztec chocolate bitters

2 dashes Angosturra bitters

1 pinch salt

Stir over ice

Peel and express an orange peel

PUMPKIN JACK

1 oz Case One rum (only made in Maryland -- a similar aged rum will do, but Case One has a butterscotch-y taste that lends itself well to dessert drinks)

.5 oz Amaretto of choice (i prefer Disaronno)

2 oz fresh poured espresso

Top with hot water

Float pumpkin whipped cream (cook down one can of 1:1:2 can of pumpkin puree:granulated sugar:water until thickened. Strain through a chamois or cheesecloth. Add pumpkin syrup 1:2 parts heavy whipping cream and shake until pourable consistency)

Grate fresh nutmeg

Served in an Irish coffee or cone glass.

DRUMS OF AUTUMN

1.5 oz Hennessey VS

.5 oz Cherry Heering

.5 oz Drambuie liqueur

1 oz St. George spiced pear liqueur

Stir over ice

Garnish with Luxardo cherry and dehydrated orange peel

Served in a double rocks glass

DEWAR'S DECIBEL

1.5 oz Dewar's scotch

.5 hazelnut syrup

1 oz velvet falernum

.25 lemon juice

Shake and dump into tall Collins glass

Top with soda water

Garnish with dehydrated lemon and edible flowers

GOLDEN HOUR

1.5 oz McClintock Forager gin (also only made in Maryland. Wild foraged gin preferred)

1 oz sage tincture (add 1/4 quart/.25 liters fresh sage to container. cover with vodka or neutral grain spirit. Let steep for 24 hours, then strain through chamois or cheesecloth)

.5 oz blanc vermouth

2 dashes cardamom bitters

1 dash lemon bitters

Served in a martini or coup glass

Garnish with lemon peel and edible flowers

LAST DAY OF SUMMER

This is a difficult cocktail because it requires a dehydrator (or an oven set to a very low temperature, and a few extra steps. First: make dehydrated brown sugar pineapples.

Either cut pineapples into wheels, or remove pineapple wheels from cans. Coat with brown sugar, then arrange onto a baking sheet (if you're dehydrating in an oven, place another baking sheet underneath). Place in dehydrator or oven set to the lowest setting and dehydrate. The brown sugar will turn syrupy and thick. Reserve pineapple brown sugar syrup.)

.75 oz bourbon

.5 oz lemon juice

.5 oz Ancho Reyes chili liqueur

.75 pineapple brown sugar

Shake and dump into double rocks glass

Garnish with dehydrated pineapple

[mollyyoung]

The return of Molly's Bizarre Cakes (cherry-almond luxardo mayhem!)

[heygingergirl]

What’s your standard bourbon for making a Manhattan?

Hi friend!

I rarely use great bourbon for a mixed cocktail. For whatever reason, I don’t think they taste as good. So I stick with regular Woodford or maybe bulleit. But whatever you like will do.

I just fill my shaker bottom with ice and eye ball my ingredients but it should be roughly:

3/4 oz sweet vermouth

2 1/2 oz bourbon

Angustora bitters

Orange rind peel

Luxardo or maraschino cherry

Two swift shakes of Angustora bitters over the ice, add liquors, stir for a solid minute and strain into a coup glass. I rub the orange rind around the rim of the glass and pour the drink over it and toss in the cherry. For some reason the orange rind makes a big difference to me. Also, the sweet vermouth needs to be kept in the fridge after opening. (A tip I wish I had known earlier)

Have a great Christmas!

[nice-bright-colors]

The guy next to me ordered an Old Fashioned, with a lime? Is that a thing? If so why? Plus it didn’t have any orange in it.

Finally, who doesn’t eat the cherry (and it was even a Luxardo) from their Old Fashioned?

I just don’t understand people at all anymore.

I can’t wait to get home and have a hot date with my razor& shave this old muskrat off my face.

[samheughanupdates]

babaedinburgh NEW BABA X SASSENACH LIMITED-TIME COCKTAILS ALERT🔥🍹

From the heart of the Scottish Highlands to the heart of BABA, we’re shaking things up with three killer @sassenachspirits cocktails, crafted by none other than Outlander’s @samheughan!

Channel your inner Scot and dive into these liquid legends…

🍸 Sassy Martinez

A fierce mix of Sassenach Gin, sweet vermouth, maraschino, and a citrusy zing. Classy with a kick of sass!

🥃 Rob Roy

A Highland remix of the classic—Sassenach Scotch Whisky, sweet vermouth, and a cherry bomb. Made for whisky warriors.

🍓 Strawberry Negroni

Sassenach Gin, strawberry, white luxardo, and cocchi rosa. Sweet summer vibes with a Scottish twist!

Get ready to sip your way through the rugged moors and moody lochs of Scotland. Available until Sunday 11⏳

So, which ‘Cocky-T’ will you conquer? 😏

[elminx]

Also, there are some sour cherries in my future! Either this weekend or early next week. Last time, my partner and I made jam so I sort of want to try something else. Wild cherry pie? I could try brandied cherries again; I didn’t like traditional ones because I really don’t like Maraschino (Luxardo).

So, if you’ve got a sour cherry recipe up your sleeve - I’d love to see it.

[crownedstoat]

Tonight’s libation is a Man O’ War cocktail

1 1/2 oz Old Forester BIB Rye

1 oz 1804 Grand Imperial orange liqueur

1/2 oz Dolan sweet vermouth

1/2 oz lemon juice

1 bar spoon simple syrup

Shaken with ice and strained into a coupe and garnished with a Luxardo cherry

[the-log-ffl]

S10:W3

Fantasy Football Talk! 

Only two teams are left undefeated, The Turds and The Sluts, and wouldn’t you know it, they’re matched up in week 4 and projected within a few points of one another. This gentlemen, is the biggest game of the 2024 season so far. Can the turds keep the cold plunging streak alive? Will the sluts fuck another and raise that body count? We find out in a few short days.

Sad news in the LOG, after a decade in the LOG, Outlet Tool Supply has closed. The vacancy now has a Spirit Halloween Store in its place in the interim. All Jokes aside though, don’t take a temporary Halloween Store lightly, Those things make a shit ton of money in a short amount of time, but once it’s done, you have to figure out what to do with the rest of your season.  OTS has started the season 0-3 and is currently listed as having just a 16% chance at making the playoffs. We knew this day was coming, it’s sad to see it come to fruition though. We will miss OTS but we’re excited for the future of the company. Maybe we’ll get a Jake's Take n Bake back. Send your suggestions to “The Romancer”.

I get this question a lot. How do you make these big dicks? Well, because you all want to know, and won’t stop asking, I’ll break it down for you. There are two methods to making a really good big dick. 

Method #1

If you are a family man, living that family lifestyle, put the kids to bed, usually between 8-9pm. Now, to get the kids to sleep in that exact window, you need to prep. On Big Dick night, dinner is different. Lots of heavy carbs and gravy. Turkey roll ups to add some tryptophan for drowsiness and a really aggressive wrestling match to get the wiggles out. Then once they're down, do some push ups to build up some masculine energy because you are about to go down a dark path.  Your next move is to the liquor cabinet.

In a mixing glass add

2oz of your favorite bourbon

1oz of a basic simple syrup 

2 dashes of bitters

2 dashes of orange bitters

A small squeeze of an orange slice (not too much) 

Stir 

Select a rocks or old fashioned glass and add a nice large ice cube or ice ball. Take a garnish spear and stab two luxardo cherries and when you do, don’t forget to spill a little bit of that syrup to the top of your ice.

Now pour over and add a strip of fresh orange peel for aromatics.

It’s important to note that this first libation is not for searching for your male subjects, but for your big dick recipients’ picture. You are looking for a good clear face shot that you are happy will translate to photoshop well. I advise you all to send me a few selfies in the event you happen to win a big dick or two. After that, more push ups and a second cocktail, now it’s time to search for your man meat. Open your browser to a private tab and start your journey. Go with your instincts, think outside the box… the vagina box, you are thinking like a person who craves some bulge, who wants to see a tight body with a nut slip… who wants… never mind, you get the idea. This is the life of a typical big dick creation. 

Option #2

Have her pull her shirt up over her titties, squeeze her elbows just a touch to push them together while rubbing coconut oil on your dick and maintain a little eye contact. That makes a pretty quick  big dick too.

Kick back with a microdose boys, a heavy microdose.

LOG 4 life!

~mish

LOG WEEKLY DICK SIZE RECAP

Dusty Gaebel has the BIG DICK OF THE WEEK again: 126 Points

Brad Knerr has the small dick of the week: 77 Points

Shawn House has THE THROBBER - 190.64 (S9:W3)

Ethan App has the STINKY DICK - 48.76 Points (S8:W10)

[tari-makes-drinks]

Oh hey here's a fun fact:

There's actually two types of cocktail cherry.

The "original" maraschino cherry is from Italy and is made with marasca cherries. They're dark (almost black) in a thick, sweet syrup. Basically the only brand that makes them is Luxardo. That's these:

The other thing you'll see are bright red cocktail cherries. They're typically packaged in a sweet red liquid and come with or without stems. Cocktail cherries have a bit more chemical flavor (owing to how they're produced) and lend a significantly different vibe than luxardos. Cocktail cherries are typically made with Royal Ann cherries. They look like this:

Which is better? Neither. As with most garnishes, they only minimally affect the flavor of the drink and somewhat affect the smell. Primarily, their job is to inform the consumer as to what they're about to drink, which significantly affects taste perception. It turns out gastronomy is mostly psychology.

Anyways I'm committing to calling the former luxardo cherries and the latter cocktail cherries, since they're both maraschino cherries.

[ericboyd]

A new hyper obsession has unlocked. The escape room I work at now has a speakeasy room which has an operational bar in it. I've always liked the idea of being a bartender but hated the idea of being overwhelmed by countless people. Now I get to essentially pretend and play at being a bartender for groups of no more than like 10.

It's actually a lot of fun, I enjoy it. I bought myself a little apron. I'm looking at the essentials for building a home bar (I mostly have lots and lots of whiskey, some liqueurs, and a shaker). Because the theme of the room is prohibition era (obviously), I even made a variation on a classic "Charlie Chaplin" cocktail I call "The Little Tramp"... and it's sold really, really well! I've had people tell me I've made them the best Old Fashioned they ever had, more than once (I dip the edge of a bar spoon into the luxardo cherry jar before stirring, I think it makes a difference).

Of course, none of this finishes a book, or even a story. It's just another thing to get wrapped up in for a year or two before finding some other shiny bauble vying for my attention. I like the idea of being as well-rounded as possible, free to pursue whatever interest comes my way, because I think all of it seeps into my work. But I'm not working. I revisit old work and polish it a little, but there are no new ideas. So maybe new obsessions will spark something. And it's been going on like that for a few years now.

[maximumwobblerbanditdonut]

SH -IG

Hugo Ensslin was the head bartender at the Hotel Wallick in New York City when he created the Aviation Cocktail. The recipe appears for the first time in his 1916 book, “Recipes for Mixed Drinks.”

You can use any London dry gin in the classic aviation cocktail, because the main liqueur in an Aviation cocktail, the key ingredient is creme de violette, (not gin) which is a violet flavoured liqueur that makes the cocktail unique.

This liqueur was one nearly extinct and, as such, many recipes for an Aviation describe this liqueur as being ``optional'' or calling for only the tiniest hint of it. Let me tell you that creme de violette is essential to this drink, giving it a soft floral sweetness and, of course, its unique blue hue.

Aviation Cocktail

1 1/2 oz London dry gin

1/2 oz maraschino liqueur

1/4 oz creme de violette (violet liqueur)

3/4 oz lemon juice

Combine all ingredients in a cocktail shaker, fill with ice and shake until cold, about 10 seconds. Strain into a chilled martini glass and garnish with a maraschino cherry (preferably a Luxardo cherry)🍒🍸

With its gorgeous purple color, the Aviation Cocktail is perfect for Halloween and a first 💜 birthday celebration for someone named Violet!

Posted 1st November 2024