OT: MGoThank You - cocktail edition

Submitted by BlueMan80 on January 1st, 2019 at 9:44 PM

Thought I’d try a lighter topic given recent board activity....

One thing I’ve enjoyed about the MGoCommunity is sharing of recipes, books, music, etc.  Always like to get exposed to something I might be missing.

Every year for NYE, the wife and I get together with our good friends who are also Michigan grads and die-hard fans for an evening of food, drinks, and games (annual crowning of euchre champs and start of a new season).

Given the struggles of Michigan football, I was looking for a cocktail for the ladies that would lift their spirits, so to speak.  I paged through my file of drinks and found the perfect one, The Pain Killer, which I got in a drink sharing thread here on the blog.  It was quite good and I probably made twice as many drinks as I usually do.  I think it worked for them, because they got good cards all night.

So, thank you MGoCommuntiy for providing a restorative libation to soothe the pain of Michigan fandom.  The recipe follows:

2-4 oz. of Pusser’s Rum (Navy style rum)

4 oz. pineapple juice

1 oz. cream of coconut 

1 oz. orange juice

Grated fresh nutmeg

Fill cocktail shaker with ice and add the first four ingredients.  Shake and pour.  Top with grated nutmeg.

If you use 4 oz. of rum, this makes 2 martinis.  I used 2 oz. of rum, but in hindsight, probably should have used more to improve the euchre results for the men.




January 1st, 2019 at 9:48 PM ^

My wife got some elderflower liqueur for Christmas and found this potent little recipe

1 oz gin

1 oz vodka

1 oz Elderflower Liqueur

2 oz sour mix

Throw it all in a shaker with some ice.  Serve neat or on the rocks


January 1st, 2019 at 9:51 PM ^

I'm sure many of you know the ultra-simple French 75 champagne cocktail also. Good for NYE type events. An inexpensive way to make champagne/sparkling wine affordable for a larger party. 


  • 2 ounces gin
  • 1 ounce freshly squeezed lemon juice
  • 2 teaspoons sugar
  1. 1.

    Fill cocktail shaker with ice. Shake gin, lemon juice, and sugar in a cocktail shaker until well chilled, about 15 seconds. Strain into a champagne flute.

  2. 2.

    Top with Champagne. Stir gently, garnish with a long, thin lemon spiral and a cocktail cherry.


January 1st, 2019 at 9:54 PM ^

Sounds tasty, but I prefer a Manhattan.

  1oz Sweet Vermouth

  2oz Bourbon

  5-10 dashes of an interesting bitters

  Brandy soaked cherry

  Stirred with a little crushed ice in a lowball glass

Drink, and let it melt your stress away ...


rob f

January 1st, 2019 at 9:54 PM ^

Next time, break out a case or two of Arbor Brewing Euchre Pilsner for the men.  Win or lose, you guys will enjoy yourselves with this refreshing brew!


January 1st, 2019 at 9:56 PM ^

Bart Simpson (made up in college)

equal parts vodka, sweet and sour mix, blue curacao, blackberry brandy or razzmatazz

chilled. I would make 2 quarts at a time.

kind of like a blue flavor ice. If you add a touch of gin it gives it a plastic flavor like the wrapper.  I was banned from ever bringing these again because so many girls got wasted the last party. 


January 1st, 2019 at 10:01 PM ^

the lloyd moseby, created one night behind the bar at charlie's.  

shot of black cherry brandy

shot of green chartreuse

shot of triple sec

shaken, over ice, poured without.  


January 1st, 2019 at 10:41 PM ^

Our former next door neighbor would make these occasionally, and they are alarmingly easy to pound. If you're not careful you can put down a good quantity before it starts to catch up with you.

Blue in St Lou

January 1st, 2019 at 11:12 PM ^

My wife's favorite (after trying many cocktails): a  classic Sidecar. It has 2 parts cognac and one part each orange liqueur (a good one, like Cointreau) and fresh-squeezed lemon juice. Shake or stir it with ice and pour it into a martini glass (preferably rimmed with sugar). It's easy to make at home but, like many cocktails, a special treat when ordered before dinner at a nice restaurant. 

Blue in St Lou

January 2nd, 2019 at 1:06 PM ^

Here is how I make a martini:

I use gin. My  gin of choice is Bombay Sapphire. I also use Dolin dry vermouth, usually three parts gin to one part vermouth. I shake it with ice in a cocktail shaker for 10 or 15 seconds, and then pour it into a well-chilled glass martini glass. I then add two or three olives stuffed with blue cheese.

Another good option is to use Hendrick's gin, and add a peel of cucumber instead of olives.

My guests always say my martinis are the best they have ever had. Maybe they're just humoring me. If anyone has a better recipe, please let me know.


January 1st, 2019 at 11:27 PM ^

There is beauty to a simple Old Fashioned, all ingredients to the individual's taste, stirred together first, then with ice or over a large cube.

Bourbon - has to be from Kentucky. Otherwise, I'm not that picky - even Jim Beam can make a solid drink, but Buffalo Trace is generally an excellent value and Bookers or Bakers if you want to make it special.

Bitters - I like a good amount. Sometimes depends on the bottle how much comes out per "dash" so have to eyeball it but at least a solid 5 drops. Angostura is classic but there are so many out there and "old fashioned" bitters do tend to have a different type of spice flavor to them. Suit yourself.

Sweetener - I prefer a bit of agave since it is just easy to mix in, but sugar works too if you're willing to stir a bit more - superfine is easier, just make sure to mix before adding any ice.

Optional Fruit - Bit of orange peel pinched to get a bit of the oil to top the drink and/or a luxardo cherry (pull back on agave if adding). Personally not a big fan of an orange wedge or topping with soda.

And for a delicious mint julep, just take your bourbon, muddle with some mint and sugar, top with soda and crushed ice. Boom.

Amaizing Blue

January 2nd, 2019 at 10:05 AM ^

Love The Laundry in Fenton for cocktails.  Very creative bartenders, and you can choose between their creations or old favorites.  Our favorite old favorite:

Corpse Reviver #1
Pierre Ferrand Cognac, Laird’s Apple Brandy, Sweet Vermouth
*Harry Craddock, 1930