Recent comments

  • Martini   1 week 6 days ago

    The 3-1 ratio of gin to dry vermouth along with orange bitters and a lemon peel is the recipe I use. I've seen this particular variant called the "Nick and Nora". Moving on to "which gins" and "which vermouths" could fill pages.

  • North by Northwest   1 week 6 days ago

    Apple butter?

  • Little Italy   2 weeks 2 days ago

    Made using homemade figs in syrup. Definitely not cherry, but worked nicely

  • Bella Luna   2 weeks 3 days ago

    Candylike.

  • Martineuse   2 weeks 3 days ago

    This is essentially a Bijou, sans orange bitters. Try knocking back the Chartreuse to 1/4 oz if you feel it overpowers the drink. Maybe a london dry style gin will work wonders as well.

  • Ford Cocktail   2 weeks 4 days ago

    Nice. Not spectacular. This would be a good drink to introduce an assertive Old Tom (Ransoms, f'rinstance) to someone who "doesn't like gin". For me, who emphatically does like gin, it seems to play against the strengths of the spirit.

  • Martineuse   2 weeks 4 days ago

    Tastes like Chartreuse. But I did use Ransom's, which is halfway there to begin with. Thinking a lemon peel garnish would really add soemthing. Also, that a better vermouth (just killed my Carpano Antiqua on a Martinez this afternoon) and a less assertive gin, say Hayman's or Tanq OT might make a difference.

  • Noce Americana   2 weeks 5 days ago

    Tried this with Rittenhouse and ¼ ounce Russo Nocino replacing the bitters. Delicious and helped ease the difficult transition into autumn...

  • Shaddock   2 weeks 5 days ago

    This is a great cocktail!! Reminds me of an Aviation a bit. The ingredients blend wonderfully together, without one overpowering the others. With Genevier, I find it hard to make the ingredient blend into a cocktail, but this does very well!

  • Growing Old Cocktail   2 weeks 5 days ago

    Smoked salt adds an interesting dimension to this.

  • Davy Jones' Locker   3 weeks 11 hours ago

    Cinnamon syrup really didn't do much for me. Preferred with simple syrup and Demerara rum.

  • Souracher   3 weeks 2 days ago

    Answering my own question, The Raven & Rose bar (Dave Shenaut's home base) tweets "It's sour (just like the flavor) aCKer (rhymes with cracker)."

  • All Signs Point To Yes   3 weeks 3 days ago

    Tried this drink at home, and then tried it again and added a egg white and some lime, it added some softness to it. Good idea!

  • Eastern Sour   3 weeks 6 days ago

    Indeed, that's what the recipe (as it appears in Grog Log and Total Tiki) calls for: spent orange and lemon shells.

  • Eastern Sour   3 weeks 6 days ago

    Craig E notes that the recipe contains no lime, so perhaps a lemon (or orange?) shell would work, unless it is too big for the glass.

  • Scofflaw   4 weeks 2 hours ago

    A wonderful, overlooked drink. When made with an LDI rye (especially Dickel, but also Bulleit) it has unexpected savory dill flavors that complement the sweet and sour beautifully. We do

    1 1/2 oz Dickel rye
    1/2 oz Dolin dry
    1/2 oz lemon juice
    1/2 oz homemade grenadine
    1 ds Regan's orange.

  • Three Dots and a Dash   4 weeks 6 hours ago

    Paul McGee must be a fan of this drink since he named his Chicago tiki bar after it. He altered the recipe by changing the OJ to curacao and shifting some proportions.

  • Earthen Infusion   4 weeks 2 days ago

    Curated this. Rewrote instructions to avoid copyright. Added date and source citation.

  • Ernest the Aviator   4 weeks 2 days ago

    Curated this slightly. Rewrote instructions to avoid copyright. Clarified date and added source citation.

    Thanks,

    Zachary

  • Bittered Gimlet   4 weeks 2 days ago

    Curated this slightly - added source citation. This is a minor variation on a modern "anti-Roses" Gimlet.

    Thanks,

    Zachary

  • Of the Older Fashioned   4 weeks 2 days ago

    Curated this. Cleaned up the Bourbon entry, added a note clarifying the bitters, added date and attribution.

  • Corpse Reviver #1   4 weeks 5 days ago

    And I reduced the overall size from 4 oz to 3 oz, which is probably still big for Savoy, but about average today.

  • Corpse Reviver #1   4 weeks 5 days ago

    Moderated this to reflect the Savoy Cocktail Book, replacing applejack (which is GNS + apple brandy) with the correct ingredient, apple brandy or Calvados.

    Thanks,

    Zachary

  • Bechdel Test   5 weeks 1 hour ago

    Awesome name!... Looks delicious, too.

  • Elephants Sometimes Forget   5 weeks 2 days ago

    basically a Gilroy with slightly different ratios?