Do you have a signature cocktail?

TastyReuben

TastyReuben

Nosh 'n' Splosh
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Here’s a question that seems pertinent given the holidays…for those of us who imbibe and partake in a little mixology, do you have a signature cocktail you’re known for or like to serve on special occasions (or any other time, really)?

For me, I think it would be a category of drinks - I like making and serving vintage/Victorian-era punches. I’ve posted a few recipes here, and when we go to someone else’s place for a special occasion, I’ll usually try and make a punch for everyone.

How about you? Any particular tipple you’re known for?
 
This is easy for me to answer - gin martini, stirred not shaken.

My family is a martini family; I’ve been drinking them since (slightly before) I was legal drinking age. We drink them for birthdays, holidays, at the cottage, Saturdays, days off work, special occasions, days that end in y…

Gin only, thank you very much. Keep vodka far away from my martinis! 🍸
 
Herbaceous said:
My boss refers to all alcoholic beverages as “cocktails”, so he’d say sure it counts!
Click to expand...
Yep, same as here, and similarly, “cocktail hour” is simply that hour after you get off from/home from work and have a drink of any adult beverage.
 
For me it's the Long Island Iced Tea.

There was a period about 10 years ago when my drinking was quite out of control and I was doing quite a bit of work-related entertaining/socialising in fancy restaurants and bars and it would be the case where I'd want to get merry as quickly as possible. The Long Island, being one of the strongest cocktails out there with 5 different kinds of alcohol was what I found would do the trick. My colleagues would order two of those for me before I'd even arrived sometimes.

I learned how to make them at home, bought a shaker, was making sour mix, had cases of Coke cans... and since I was traveling a lot internationally almost every other week as well, I had loads of duty-free booze. I'd get quite drunk virtually every night.

Well, those days have passed and I'd say my drinking is quite under control for now. I'll have one now and again if I'm out with friends and we find ourselves in a cocktail bar, but by and large I don't go to those places because (at least here in Singapore) they are a total rip-off costwise, plus it's quite hard to find a well-made Long Island; too many bars skimp on the booze. When you take the first sip of one it should hit you straight away in the throat and might even make your eyes water.

As for other cocktails, I prefer the classics; there are too many nowadays that only have one shot of alcohol with some kind of mixer/flavouring (I'd hardly consider some of these cocktails at all, as I always thought a cocktail was a mixture of two or more liquors) which they still charge an arm and a leg for.
 
I guess mine would be my take on the Old Fashioned. Good whiskey, luxardo cherries, and homemade simple syrup. The simple syrup should be made with dark, unfiltered cane sugar.

A small slice of lemon, a dash of simple syrup, a dash of orange bitters. Muddle together. Add one large round ice cube, 2-3 ounces of 100 proof or higher whiskey. Add a luxardo cherry and a few drops of the luxardo syrup. Stir aggressively and serve!

B
 
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