Your Favorite On-the-Boat Cocktail - Page 3 - SailNet Community
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post #21 of 43 Old 05-27-2010
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Gentlemen Jack or Single Barrel on the rocks. Makers Mark the same way. Malibu Mango on the rocks with a couple of lemon and lime slices. Very refreshing.
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post #22 of 43 Old 05-27-2010
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Originally Posted by smackdaddy View Post
I'm with you on the Irish Whiskey TD. Fine bevvo that.

What's the best Scotch out there? I had a bottle of Glen Fiddich 21 that was truly spanking. Aged in Rum casks - go figure.
You mean out here as in Australia ? You can pretty much get anything you fancy I'd reckon. When we were at the airport a few weeks back they had Jameson and Bushmill super dooper yah hoo for anything up to $500.00 a bottle.

The best Scotch I have ever tried in Australia was an 18 year old Laphroaig which was very nice indeed but I have no idea if it was bought here or not. I do know you can buy 10 year old Laph in Oz but that is not going to be first prize.

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post #23 of 43 Old 05-27-2010
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Cocktail

Painkiller. Recipe from Marina Cay, BVI
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post #24 of 43 Old 05-28-2010
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Originally Posted by smackdaddy View Post
.......What's the best Scotch out there? I had a bottle of Glen Fiddich 21 that was truly spanking. Aged in Rum casks - go figure.
Macallan single malt! Aged in old sherry casks. 12yr is great. 18yr is unbelievable. 25yr is hard to concentrate on for $400/btl.

Do not get the 15yr or 30yr, which are new and called "fine oak". They do not use the sherry barrels, which are the reason everyone likes Macallan.

Someone above referred to a scotch being too peaty. There are highland and lowland scotches from Scotland. One is actually filtered through peat, the other is not, such as Macallan. I too dislike the peaty scotches, but some are drawn to it.

Now, let talk Margaritas on the rocks, no salt!!
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post #25 of 43 Old 05-28-2010
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Well...assuming there's no single malt on board, I always go for a "Fireman's Sour" in the summertime:

4oz Light Rum
2oz Lime Juice
1oz Grenadine
1tsp Powdered Sugar (optional)

Mixing in the glass is OK, but I prefer shaken and poured on the rocks. It'd deadly good. The light taste is perfect for a hot day. I recommend you be at port or almost there before you start these up! They go down fast and the rum sneaks up on you!

Of course, the real list:
The Glenlivet 18
Highland Park 18
Aberfeldy 12 (very hard to find - it's the base scotch in Dewar's White Label)
Aberlour A'Bunadh (cask strength)

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post #26 of 43 Old 05-28-2010
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Originally Posted by wwilson View Post
2nd that... with Maker's Mark or Knob Creek!
Janet is a Maker's Mark ambassador and cask owner. One more reason to watch for each other on the Bay.

sail fast and eat well, dave
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post #27 of 43 Old 05-28-2010
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Our own concoction - the Hesperado:

6 oz can of pineapple juice
1/2 bottle of Snapple Go Bananas
3 oz coconut rum (we like Cruzan)

serves 2.
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post #28 of 43 Old 05-28-2010
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Quote:
Originally Posted by smackdaddy View Post
I'm with you on the Irish Whiskey TD. Fine bevvo that.

What's the best Scotch out there? I had a bottle of Glen Fiddich 21 that was truly spanking. Aged in Rum casks - go figure.
Never really tried the Irish Whiskey's, but I really like single malt Scotch. As for what is best, its all pretty subjective and I'm somewhat like the sidekick in the movie Sideways (no matter what "It tastes pretty good to me"). McCallans is my stand by, I also like Laphroaig after dinner (very peaty), I like Glenfiddich and Glen Morangie, Oban and Glen Moray (a starter Scotch). Scotches are very complex and diverse and like wine you can find an occasion to suit any good Scotch.

As for rum based libations on the boat, I keep Goslings and Mt. Gay provisoned aboard. For Dark and Stormy's, I only use Barrits (one of the two "official" ingredients) or the Gosslings brand ginger beer which tastes just like Barrits but can usually be found wherever you can find Black Seal.

I use the Mt. Gay for everything else which for me is usually a Cuba Libre just because I'm lazy. If I'm inspired, I'll do Pain Killers using Mt. Gay. I stayed with Pussers as long as I could, but its useless for anything but Pain Killers so I now use something more versatile.

I also like burboun and will sometimes buy a bottle of Jack Black, Makers Mark or Wild Turkey. Usually these are sipped with ice, but sometimes I'll do a Jack and Ginger.

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post #29 of 43 Old 05-28-2010
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Captain and cola is always good, a dark and stormy(ginger beer version), or anything with Tequila. Lately I've been making Tequila and Cranberry juice. however for a Margarita I follow this recipe

1 oz Gold Tequila
1 oz Silver Tequila (adds bite)
1 oz Triple Sec
3 oz Roses Lime juice,
1 fresh squeezed lime
splash of orange Curacao

mix over crushed ice

Serve

Drink two and your talking to the little animals...
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post #30 of 43 Old 05-28-2010
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FAUXFLY (Iced tea Vodka)
1 750ml vodka ( Smirnoff red is fine)
9 small black tea or orange pecoe teat bags OR 3 Tbl. loose tea OR 3 Family Size tea bags
symple syrup (2/3 cup sugar , ¼ cup water)

Cut & empty tea bags into a 1 liter or 1 qt. bottle. Add vodka.
Let steep 1 ½ hours at room temp shaking occasionally.
Filter tea vodka or decant carefully into a large carafe/pitcher.
Pour back into 1L/1qt. bottle.
Dissolve sugar and water in sauce pan on stove top to make a simple syrup, add to vodka.

Teatini : 1part lemonade; 2 parts tea vodka; shake on ice. Strain. Serve.
Arnold Palmer: equal parts vokda/lemonade over ice ina tumbler

Mojito (4 small drinks)
4 large ice cubes
12 mint or spearmint leaves (or more)
6 tablespoons fresh lime juice (small Mexican type limes are best)
4 tablespoons sugar or (4 packs Splenda®)
6 ounces light rum (I like Havana Club® or Cruzan®)
Club soda (Pelligrino® is great!)

Place ice, lime juice, sugar/Splenda® in beverage shaker. Shake the hell out of it (bruise up the mint and dissolve the sugar real good)
Then add in the rum and give a few more shakes. Divide among 4 tall glasses, add few more ice cubes. Top off each glass 2-3oz. club soda. A gentle stir. Serve.

PainKiller (pitcher)
1 ‘can’ Coco Lopez® (15 oz.)
1 ‘can’ orange juice , chilled
3 ‘cans’ pineapple juice , chilled
2 ‘cans’ dark rum (Cruzan® or Mt. Gay®)
*freshly ground nutmeg

Mix all liquids in 1 gallon Jug. Shake vigorously. Refrigerate thouroughly.
To serve: Shake vigorously, Fill glass 1/3 full of ice. Pour in Pain Killer.
Grate pinch of nutmeg on top each glass.

YOU HAVE BEEN WARNED!
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