Recent comments

  • Reply to: Oaxaca Old Fashioned   by   6 months 2 weeks ago

    So they list it without mole bitters? I don't have the book...

  • Reply to: Gypsy Cocktail   by   6 months 3 weeks ago

    Made this and thought it was disgusting--too sweet and no complexity. Added maybe a little less than an ounce of bourbon to one and rye to the other and it was actually pretty good.

  • Reply to: Bitter Mai Tai   by   6 months 3 weeks ago

    A party hit! Just the right amount of bitter from the campari. I subbed out the curaçao with grand marnier.

  • Reply to: Rusty Nail   by   6 months 3 weeks ago

    I reduced the scotch from 2-1/2 to 2 oz to make a more reasonably-sized drink. Robert Hess calls for 1-1/2, but I think that works for a bar where the amount of spirit is controlled. 2-1/2 oz into the mixing glass should be sufficient. I do like the idea of a lemon twist to accent the honey in the Drambuie and a dash of Angostura for complexity.

  • Reply to: Rusty Nail   by   6 months 3 weeks ago

    Dave Stolz's recipe (which is 2 oz Scotch and 1/2 oz Drambuie) calls for including a wide lemon peel and one dash of Angostura bitters. Muddle the lemon zest, Drambuie, and bitters to express the lemon oil. Add a large ice chunk or two to three ice cubes then add the Scotch. Stir briskly to blend and chill.

    Very nice.

    http://www.smallscreennetwork.com/video/758/home_bar_basics_rusty_nail/

  • Reply to: Blood & Famine   by   6 months 3 weeks ago

    such a good name

  • Reply to: Red Ant   by   6 months 3 weeks ago

    I fixed the year and the syrup. Thanks for the catch!

    Zachary

  • Reply to: Red Ant   by   6 months 3 weeks ago

    According to the Death&Co cocktail book this cocktail also calls for 1/2 teaspoon of cinnamon bark syrup. The year of creation is set to 2011.

  • Reply to: Existential Hero   by   6 months 3 weeks ago

    Works nicely with Clement Creole Shrub for the orange liqueur.

  • Reply to: Rebannack   by   6 months 3 weeks ago

    The Strega adds an interesting element to essentially a Black Manhattan. I might add some dry vermouth for sugar balance. Nice overall.

  • Reply to: The Wall Street Journalist   by   6 months 3 weeks ago

    You're right. It was one of the drinks in the "5 of the Best Manhattan Variations" picture that you could glide over and it would brnig it up. A shame. Nice drink.

  • Reply to: Existential Hero   by   6 months 4 weeks ago

    sensational! Fantastic hints of spice and orange, fresh lime juice definitely help to balance the sweet. Almost like having the holidays in a glass...

  • Reply to: Bella Luna   by   6 months 4 weeks ago

    Hard to believe it needs the simple!

  • Reply to: Vampire Blues   by   6 months 4 weeks ago

    Updated this as per the recipe in the Death and Co. book.

    Thanks,

    Zachary

  • Reply to: Oaxaca Old Fashioned   by   6 months 4 weeks ago

    Updated this as per the recipe in the Death and Co. book, pg. 273.

    Thanks,

    Zachary

  • Reply to: Naked and Famous   by   6 months 4 weeks ago

    Updated this as per the recipe in the Death and Co. book, which specifies no garnish.

    Thanks,

    Zachary

  • Reply to: Latin Quarter   by   6 months 4 weeks ago

    Updated this as per the recipe in the Death and Co. book.

    Thanks,

    Zachary

  • Reply to: Kingston Negroni   by   6 months 4 weeks ago

    Updated this as per the recipe in the Death and Co. book.

    Thanks,

    Zachary

  • Reply to: Flor de Jerez   by   6 months 4 weeks ago

    Updated this as per the recipe in the Death and Co. book.

    Thanks,

    Zachary

  • Reply to: Carroll Gardens   by   6 months 4 weeks ago

    Updated this to reflect the recipe in the Death and Co. book.

    Thanks,

    Zachary

  • Reply to: Bella Luna   by   6 months 4 weeks ago

    Updated this as per the recipe in the Death and Co. book.

    Thanks,

    Zachary

  • Reply to: Mother's Ruin Punch   by   6 months 4 weeks ago

    I got the Death & Co book today, and updated the recipe to the specs in it. With 17 oz. of liquid (and assuming a little dilution), I feel comfortable calling this 6 drinks.

    Thanks,

    Zachary

  • Reply to: Mother's Ruin Punch   by   7 months 15 hours ago

    The recipes I've seen floating around specify that the vermouth should be infused with orange-cinnamon tea, and half the champagne indicated.

  • Reply to: The Gringo   by   7 months 1 day ago

    Marlowe,

    They're the same thing. Since we have a lot of Bianco (semisweet, but light in color) vermouths, it didn't make a lot of sense to rig up the database to handle Dolin Blanc.

    Thanks,

    Zachary

  • Reply to: Barber of Seville   by   7 months 2 days ago

    Perfectly balanced. The crushed almond/orange zest garnish is essential.

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