I spent an hour this morning going through Mr. Boston. I made a list of every drink that can be made using ingredients we already have (not including fresh lemons and limes, which can be purchased for cheap at any time).
Sadly, we have no Bourbon, so I can't make mint juleps. But I might need to break down and buy some, since I have the appropriate pewter glassware and everything and have never once put them to use.
I hate gin and whiskey and drinks with egg sound gross, although I'm sure I've had them and enjoyed them (fizzes), but I still don't want to be bothered to whip or separate any eggs at cocktail time, so those are all out.
I'm now confused by Kirshwasser vs. cherry-flavored Brandy. My little bottle of Kirshwasser says it is cherry-flavored Brandy, but different recipes in the book call for one or the other and one even calls for both. I think I will ignore this information and pretend like they are the same thing.
I'm also confused by a note in the back of the book saying Cointreau - a triple sec (see below) and it's at the bottom of the page. The next page doesn't mention triple sec and I don't see a separate section on it later in the book. What's the deal here?? My bottle of Cointrea doesn't say it's triple sec and my bottle of (cheap) triple sec doesn't say anything about being imitation Cointreau. They do smell similar, but it was too early in the day when I examined them to do an actual taste test.
I didn't see a single recipe for a drink calling for Grand Marnier. What's that all about? I keep it on hand for rum cakes, but it would be nice to enjoy it in a glass once in a while.
Same with the Kirshwasser/cherry-flavored Brandy (purchased for making cheese fondue). But I did find some good recipes calling for it. One is a Cherie: juice of one lime, 1/2 oz. triple sec, 1 oz. light rum, 1/2 oz. cherry-flavored Brandy. Shake with ice and strain into cocktail glass.
We also have numerous bottles of Curacao (one large, several petite). There is a drink called a Marmalade which is just Curacao and tonic.
Others I look forward to trying: Fireman's Sour (lime, sugar, Grenadine, light rum), Polynesian cocktail (vodka, cherry-flavored Brandy, lime), and a Hot Buttered Rum, which I've never had. That will have to wait a few months though.
No recipes called for either strawberry or watermelon vodka. I have got to get rid of those two bottles some day. Much of what Jeff brings home from work in the way of alcohol is plenty useful and delicious, but those two not so much. And I'm not going to drink them just to drink them. I want tasty drinks.