Recent comments

  • Reply to: Ash Tray Heart   by   1 day 1 hour ago

    I liked the lingering bitterness from the punt e mes. Smith n cross funk is mellowed out by 2 oz of vermouth. Tasty session cocktail. Kj found it a bit cloying...

  • Reply to: Post Modern   by   2 days 9 hours ago

    Typo. Thanks for catching!

  • Reply to: Post Modern   by   2 days 12 hours ago

    Common sense and the source both have this drink shaken rather than stirred.

  • Reply to: Fox Hunt   by   3 days 14 hours ago

    Curated this. There were two versions of this drink, and we're obviously going to correct my version to Kyle's. I've merged them. Thanks,  Zachary

  • Reply to: Severus Snape   by   3 days 19 hours ago

    Curated this slightly - created new ingredient: Old Grand Dad 100 and removed corresponding note. Removed extraneous note from the Dolin. Thanks,  Zachary

  • Reply to: Revolver   by   4 days 7 hours ago

    I love this drink, though I bump up the coffee liqueur a bit (I had Kahlua on hand)... more like 3/4 oz. And I think rye (Old Overholt) works great. 

  • Reply to: Islay Cynar Flip   by   5 days 8 hours ago

    Perhaps Lazarroni? Maybe with some muddled cacao nibs?  Thanks,  Zachary

  • Reply to: Islay Cynar Flip   by   6 days 2 hours ago

    Is there a classic amaro that can be subbed in for the BroVo #14?

  • Reply to: In Memoriam: Sasha Petraske (1973-2015)   by   1 week 2 days ago

    Update: Audrey Saunders has called for a Daiquiri Hour in memory of Sasha at 9 PM on August 31st. More details here . Thanks,  Zachary

  • Reply to: Albert Park Swizzle   by   1 week 3 days ago

    This is really tasty, but to me it tastes mostly like a gingery whiskey sour. What I'm really missing is the tequila.

  • Reply to: Framboise   by   1 week 3 days ago

    Should also not be confused with raspberry liqueurs, the labels of which might prominently feature the word "framboise," it seems.

  • Reply to: Lashed to the Mast   by   1 week 3 days ago

    Would recommend 2+ d of Angostura bitters to top off the spice of the falernum.

  • Reply to: La Merced   by   1 week 5 days ago

    I tried this with 1 oz Montenegro and 1 oz Punt e Mes. Nice, but a touch sweet, even with the ratio change. I'd split the vermouth half sweet and half dry. An interesting Negroni variation. I also would suggest re-writing this with 1 oz portions to make the overall size more appropriate.

  • Reply to: Wibble   by   1 week 6 days ago

    As was alluded to in the notes, I find this to be a seamless and delicious foundation that, for some, can be elaborated into something even more compelling with the appropriate allocation of bitters. I'm actually partial to the inclusion of 1-2 ds Angostrua's aromatic. Great job!

  • Reply to: Joan Blondell   by   1 week 6 days ago

    A reasonable balance, but a little too many different herbal flavors going on in this cocktail.

  • Reply to: Cooper   by   1 week 6 days ago

    Curated this slightly - increased rye to 1.5 oz from 1 as per the cited link.  Thanks,  Zachary

  • Reply to: The Italian Conquistador   by   2 weeks 6 hours ago

    Absolutely delicious with Appleton 12 and home-made falernum.

  • Reply to: Black Manhattan   by   2 weeks 1 day ago

    I've been making my version of this with the bittermens xocolatl mole bitters - the little bit of chocolate plays to the strengths of this sweeter Manhattan.

  • Reply to: The Bitter Venetian   by   2 weeks 4 days ago

    Very nice cocktail, bitter but light. Very enjoyable. 

  • Reply to: Ginger Sidecar   by   2 weeks 4 days ago

    We used Gran Gala in place of Patron Citronge and it was delicious.

  • Reply to: Winter Waltz   by   2 weeks 4 days ago

    I believe the version Chris serves at French 75 splits the base spirit between rye and applejack. Tasty winter drink either way.

  • Reply to: Brownsville Girl   by   2 weeks 5 days ago

    Pretty good, but the Vergano bianco is just so delicious on its own or with a splash of soda and a twist. 

  • Reply to: The Midtown   by   3 weeks 4 days ago

    Curated this slightly. Added rose syrup as per cited link. Added year cite. Clarified lemon and mint and the instructions.  Thanks,  Zachary

  • Reply to: The Midtown   by   3 weeks 4 days ago

    Looks delicious!

  • Reply to: Roman à Clef   by   4 weeks 1 hour ago

    Thank you for the clarification.  I enjoyed one of these last night.  Looking for something to do with a bottle of Bonal.  But the Campari and Cassis seem to dominate.