ATOT Chefs/Drinkers - Need ideas for cocktail hour

[Sho'Nuff]

An hor d'oeuvre idea could be something like Brie cheese with a red pepper jelly on a nice cracker.

Do you think a raspberry jalepeno jelly would go with Brie cheese? I ask because I made a crap ton of that jelly last year. It is good but I'm the only one in my house that eats it. Which means that it barely gets eaten at all as I have reduced my sugar consumption to almost nil over the past 6 months.

 

[OutHouse]

You need a double IPA somewhere. Hipsters love themm double IPAs with IBUs in the hundreds that demolish your ability to taste anything else subtle.

lol

i work very near http://averybrewing.com/ and they make a beer called Tweak that is so high in IBU that it can peel paint. i had 2 sips and that was all i could handle.

https://www.youtube.com/watch?v=3EIghyeeWls

 

[Sho'Nuff]

I'd do a good solid classic drink

gin martini, Manhattan, Vesper, etc

Those are all good and I like them - but I need something that people who do not drink heavily/regularly will like. That is why I was leaning towards an espresso or other flavored martini. It packs a punch, looks nice, and tastes even better.

 

[Sho'Nuff]

Boulevardiers are fantastic, but Campari is an acquired taste; unless you know your guests like a sharply bitter drink, I wouldn't put that as the only cocktail on offer. My wife likes most drinks I make, but she HATES Campari, and by extension, anything made with it; my sister-in-law is the same way. Something to keep in mind.

Good to know. Thanks :thumbsup:

Going to try the drink myself in the next couple days anyway. For "quality control."

 

[Sho'Nuff]

Light: Still open - probably something boring like a Sam Adams
Brooklyn Lager? I don't have access to much US beer, this is one of the rare one I remember.

That is a good option and it is distributed near me. Thanks.

 

[KeithTalent]

Boulevardiers are fantastic, but Campari is an acquired taste; unless you know your guests like a sharply bitter drink, I wouldn't put that as the only cocktail on offer. My wife likes most drinks I make, but she HATES Campari, and by extension, anything made with it; my sister-in-law is the same way. Something to keep in mind.

Ah interesting. I can see that. I love Campari though; drink it straight on the rocks during the summer sometimes.

KT

Edit: I should say though every single person I have convinced to try a Boulevardier has loved them.

 

[Sho'Nuff]

I'm a cocktail snob, but I like the idea of an espresso martini; that's a surefire crowd pleaser. If you want something a little more interesting but very much in the same vein, I'd recommend The Revolver: 2 ounces Bulleit bourbon, half an ounce of Kahlua, a dash or two of Regan's orange bitters, stir with ice for 30 seconds or so, strain and serve up with a flamed orange peel garnish. It sounds odd, but it actually tastes similar to an espresso martini with the sweet coffee flavors from the Kahlua stringing together nicely with the spiciness of the bourbon and a slight orange note from the bitters and garnish. Great drink.

As far as light beers, is there a beer store with fairly wide availability near you? It's a long shot, but The Commons brewery in Portland, Oregon does an Urban Farmhouse Ale that is simply spectacular. Maybe a bit spendy for a crowd ($9 a bomber locally), but worth picking up and sharing if you can find it. If not, maybe a blonde ale? Not terribly exciting, but they're generally pretty easy drinking, and it's more novel than Sam Adams.

Thanks. There are a couple good beer stores near me. I'll call them up and ask if they have the one you mentioned.

Also - thanks for the drink recommendation. It has the tremendous upside of not requiring me to brew 30+ espresso shots. Will check it out.

 

[Sho'Nuff]

you think sam adams is boring - i cannot help you.

In New England Sam Adams has penetrated 100% of the market. I would challenge you to find a single bar within 100 miles of boston that does not have at least one or two Sam Adams options on tap.

Its not that Sam Adams produces bad beer. Far from it. They produce some of the best tasting mini-macro beer around. Far better than bud or other macro swill. But most of their beers are really kind of vanilla for the New England area.

 

[torpid]

I guess you are a beer guy because you have multiple beers but one cocktail even though you called it a cocktail party?

Will it be problematic to have to individually make drinks as opposed to preparing a pitcher in advance?

RE: boulevardiers - you can also tweak a boulevardier by lowering the campari or offering a blasphemous addition like orange juice to offset the bitter.

 

[smackababy]

In New England Sam Adams has penetrated 100% of the market. I would challenge you to find a single bar within 100 miles of boston that does not have at least one or two Sam Adams options on tap.

Its not that Sam Adams produces bad beer. Far from it. They produce some of the best tasting mini-macro beer around. Far better than bud or other macro swill. But most of their beers are really kind of vanilla for the New England area.

I'd expand that to like 1000 miles of Boston. I can't honestly remember the last place I went into that had beer and didn't have at least one Sam Adams.

 

[Atomic Playboy]

Thanks. There are a couple good beer stores near me. I'll call them up and ask if they have the one you mentioned.

Also - thanks for the drink recommendation. It has the tremendous upside of not requiring me to brew 30+ espresso shots. Will check it out.

Yeah, the other nice thing about The Revolver is since every ingredient is alcohol-based, you can make a big batch ahead of time and just portion it out as requested by guests. Four parts bourbon, one part Kahlua, one dash of orange bitters for every ounce of bourbon used. Mix as much of it as you want to make in a big jar, measure out 3 ounces per drink, stir with ice, strain and serve up. Simple.

 

[Sho'Nuff]

For a light beer pick a simple lager. Maybe something simple such as a Czech pilsner (Staropramen, Pilsner Urquell, etc.). Or go with a domestic lager - not sure what local breweries you have near you.
If you pick Sam Adams Boston Lager, you are going with 3 heavier beers. Go with something light and crisp.

Staropramen is a pretty good light beer. I visited the brewery in Prague a number of years ago (my dad is from the Czech republic).

Local breweries near me include:

The Red Hook Brewery http://redhook.com/

Smuttynose Brewery: https://smuttynose.com/

Portmouth Brewery: http://portsmouthbrewery.com/

Shipyard Brewery: http://shipyard.com/verify?destination=node

 

[Atomic Playboy]

Ah interesting. I can see that. I love Campari though; drink it straight on the rocks during the summer sometimes.

KT

Edit: I should say though every single person I have convinced to try a Boulevardier has loved them.

The Boulevardier is the closest I've come to giving my wife Campari without her making an immediate "I will vomit on your shoes" face. Which makes sense, given that she loves Manhattans and a Boulevardier is just a Manhattan with the traditional bitters replaced with a generous measure of bitter Italian amaro (in the form of Campari). But she still has a distinct revulsion to the Campari that I can't fathom. I'm with you; Campari and soda is such a great summer drink, with an orange twist to play up the citrus flavors in the Campari. It's like Italy's answer to the gin and tonic.

 

[KeithTalent]

The Boulevardier is the closest I've come to giving my wife Campari without her making an immediate "I will vomit on your shoes" face. Which makes sense, given that she loves Manhattans and a Boulevardier is just a Manhattan with the traditional bitters replaced with a generous measure of bitter Italian amaro (in the form of Campari). But she still has a distinct revulsion to the Campari that I can't fathom. I'm with you; Campari and soda is such a great summer drink, with an orange twist to play up the citrus flavors in the Campari. It's like Italy's answer to the gin and tonic.

Mmm, indeed. Very refreshing and delicious summer drink.

KT

 

[bbhaag]

Do you think a raspberry jalepeno jelly would go with Brie cheese? I ask because I made a crap ton of that jelly last year. It is good but I'm the only one in my house that eats it. Which means that it barely gets eaten at all as I have reduced my sugar consumption to almost nil over the past 6 months.

Ya know I'm not sure. It doesn't sound bad to me but I've never had it with that type of jelly before. You might have to grab a small wedge of Brie next time you're at the store so you can try it out first.

I know you said you don't care about the wine but you should pass along my suggestion to your wife. I think the regional wine idea is great and will help spur conversation among the wine drinkers.

 

[BurnItDwn]

Vodka sucks, just give rum or whisky with coke.

 

[NikolaeVarius]

In New England Sam Adams has penetrated 100% of the market. I would challenge you to find a single bar within 100 miles of boston that does not have at least one or two Sam Adams options on tap.

Its not that Sam Adams produces bad beer. Far from it. They produce some of the best tasting mini-macro beer around. Far better than bud or other macro swill. But most of their beers are really kind of vanilla for the New England area.

Truthfully I don't like their Boston Lager, which is what 99% of places have. I think their Seasonals trade blows quite well with other microbrews.

 

[Vasp]

Buy vodka and jalapeno peppers. (cheap vodka works)

Remove the seeds from the peppers, slice whole in long shreds.

Infuse for min 6 - 12 hours

1 part Jalapeno Infused Vodka
1 part regular vodka (to balance out)
1 part Cointreau
1 part lemon liquor or juice of fresh squeezed lemon
1/2 teaspoon ginger juice OR Vodka infused with Fresh Ginger

shake.
Pour into chilled glass. Top off with gingerale for a fizz.
Garnish with mint.

Will seem like a long list. But will be an out of the world experience for every one.

This is my signature drink.

You can pick and choose different peppers. I normally have an assortment of infused vodka.

 

[Sho'Nuff]

Since we don't know the audience you're preparing for, suggestions make no sense.

12 guests. 4 are true 1 percenters. 8 are upper middle class. 6 men, 6 women. 4 of the men like their drink (e.g., a manhattan would go over very well). The 2 others and the women are social drinkers (beer and wine mostly). All would enjoy a "froo froo" martini - hence my initial thought of an espresso martini.

With that said, I'd have at least one margarita. It is the most popular cocktail in the country and is easy to make. I'd probably have vodka martini (because gin is fucking awful) as well. A couple bottles of wine (likely something sweeter for the girls and something bolder for the men).

I see your point with the Margarita, but historically the cocktail hour at this party features something relatively unusual and very tasty. I like the idea of the boulevardier and the revolver, but having downed one of each tonight (they were tasty to me), I think they will be a bit too strong for most of my guests.

 

[Sho'Nuff]

Buy vodka and jalapeno peppers. (cheap vodka works)

Remove the seeds from the peppers, slice whole in long shreds.

Infuse for min 6 - 12 hours

1 part Jalapeno Infused Vodka
1 part regular vodka (to balance out)
1 part Cointreau
1 part lemon liquor or juice of fresh squeezed lemon
1/2 teaspoon ginger juice OR Vodka infused with Fresh Ginger

shake.
Pour into chilled glass. Top off with gingerale for a fizz.
Garnish with mint.

Will seem like a long list. But will be an out of the world experience for every one.

This is my signature drink.

You can pick and choose different peppers. I normally have an assortment of infused vodka.

Sounds great! Not sure I will be able to pull off the infusion by this Friday though. Will definitely give it a try sometime.

 

[Sho'Nuff]

Truthfully I don't like their Boston Lager, which is what 99% of places. I think their Seasonals trade blows quite well with other microbrews.

I concur with you. The Boston lager is by far the worst Sam Adams beer IMO.

 

[Sho'Nuff]

I guess you are a beer guy because you have multiple beers but one cocktail even though you called it a cocktail party?

Will it be problematic to have to individually make drinks as opposed to preparing a pitcher in advance?

RE: boulevardiers - you can also tweak a boulevardier by lowering the campari or offering a blasphemous addition like orange juice to offset the bitter.

It is called a "cocktail" hour, but its really just drinks and appetizers. That said I am much more of a beer guy than a cocktail guy, though I do like many cocktails (manhattan, sidecar, mint julip, mojito, etc. to name a few). The only reason I am offering one cocktail is because I do not want to have to stock a bar for multiples. Booze is expensive and I do not drink much anymore. As for the beer selection - I named those beers because I already have them in stock, as it were.

 

[Atomic Playboy]

I like the idea of the boulevardier and the revolver, but having downed one of each tonight (they were tasty to me), I think they will be a bit too strong for most of my guests.

How long did you stir? You have to stir drinks with ice quite a bit longer than most people realize; you actually want a fair amount of dilution to cut down on the booziness. Generally a drink recipe that calls for 3 ounces of ingredients will pour 4.5 to 5 ounces when properly mixed; that's roughly 2 additional ounces of water just from the dilution of the ice. Ice is to mixed drinks what fire is to steak; too much of it will ruin it, but no one wants a raw steak and no one wants a cocktail that burns going down. Give your drink the proper amount of ice time.

 

[Fayd]

a true american cocktail: The Jack Rose

Applejack (Apple Brandy... the 'jack' refers to jacking, freeze distillation)
Grenadine
Lemon/Lime juice

 

[Sho'Nuff]

How long did you stir? You have to stir drinks with ice quite a bit longer than most people realize; you actually want a fair amount of dilution to cut down on the booziness. Generally a drink recipe that calls for 3 ounces of ingredients will pour 4.5 to 5 ounces when properly mixed; that's roughly 2 additional ounces of water just from the dilution of the ice. Ice is to mixed drinks what fire is to steak; too much of it will ruin it, but no one wants a raw steak and no one wants a cocktail that burns going down. Give your drink the proper amount of ice time.

Perhaps I made them wrong. For each cocktail I measured the ingredients and shook them with crushed ice for a good 30 seconds and then strained into a martini glass. The ingredients measured roughly 3 oz. The pour into the glass was somewhat more than 3oz. Perhaps 4 or 4.5. Maybe I did not let them dilute enough.