Recent comments

  • Reply to: Mark Twain Cocktail   by   6 months 1 week ago

    Prefer 2oz scotch and 1/2oz simple

  • Reply to: Eva Peron   by   6 months 1 week ago

    Never having tried it with Canton, I just made this with King's Ginger, 3/4 oz of lime, and soda instead of ginger beer.  I thought the flavor balance was good, not too sweet, but the ginger was more subtle than big-kick.

  • Reply to: Landing Gear Fizz   by   6 months 1 week ago

    Curated this: removed copyrighted text and rewrote it, added date, estimated the amount of soda at 3 ounces (this is a small 3.25 oz pre-chill drink). Added garnishes. Thanks,  Zachary

  • Reply to: Rusty Automaton   by   6 months 1 week ago

    I love a good bourbon or rye drink, and this one is very drinkable. It's a good "after work but before dinner" drink. And it's one that is great in the evening after dinner. I'm not sure why the small amount of bourbon--maybe just to appease bourbon drinkers. Regardless, it's a great drink and one that deserves to become a favorite across the U.S.

    Addendum: It's several months later, and I decided to try the "Rusty Automaton" again--only now with a little more Bourbon. This time I added 1/4 oz of Jim Beam black label. If my memory is correct, the drink is a tad better with a tad more Bourbon. As much as I enjoy Bourbon, I believe more than !/4 oz Bourbon is asking for trouble. Right now, both the Rye and the Bourbon come through; but with a greater amount of Bourbon, the rye's taste would be compromised. Originally I rated this cocktail at 4.0, but with the small increase in Bourbon (from 1/6 oz to 1/4 oz), I now rate the "Rusty Automaton" at 4.5. Enjoy this and other cocktails, but drink responsibly.

  • Reply to: Autumn Negroni   by   6 months 1 week ago

    Excellent. A very nice Negroni, indeed! 

  • Reply to: Polka Dot Negroni   by   6 months 1 week ago

    <br />Despite the forward-Juniper gin (I used Tanqueray's Bloomsbury Gin), and despite that I'm writing this review in mid-September, I found the Polka Dot Negroni to be a light, slightly sweet drink, one that I would be sipping on during a sunny, warm summer day--but under a big umbrella because of my fair complexion. If you're thinking, "This bloke's trying to tell me he likes the bloody drink!" you're absolutely wrong. I don't like this drink--I love the blinkin' thing!

    The Polka Dot Negroni is a great summer drink, even during these last few days of summer. I think most casual drinkers will enjoy this concoction. Hell, I'll probably be drinking this wonderful drink on the first day of winter. The gin, the bianco Vermouth, and Salers go together like a hand in a glove. The lemon twist is a good garnish; I even dropped the peel into the drink for added color. However I didn't care for the Luxardo Maraschino cherry as a garnish; I spooned mine out as soon as I tasted the residual juice surrounding the cherry--the juice's taste just didn't fit in with the other tastes inherent in the drink.

    Take the time to try the Polka Dot Negroni--you'll like it! Dollars to donuts! Enjoy the drink, but drink responsibly.

  • Reply to: Autumn Negroni   by   6 months 1 week ago


    I'm surprised there have not been any comments about the "Autumn Negroni," given a 5 rating by four raters. That says something about the drink--namely that those who enjoy a Negroni style cocktail will surly enjoy this drink. The gin, along with the Campari, and the Fernet-Branca control where this drink is going. I, personally, enjoy Negroni-style drinks, and this drink is no exception. I rated it a 4, but with a little arm twisting, I'd jack it up to 4.5. Personally, I love this drink.

    Adventuresome drinkers will, I believe, also find this an enjoyable cocktail, as long as they understand the effects of Campari and Fernet-Branca on a cocktail. Put your toes into the water, and give it a try! You have, I believe, more to gain than to lose. Enjoy but drink responsibly!


  • Reply to: Nacho Sour   by   6 months 2 weeks ago



  • Reply to: Champagne Cocktail   by   6 months 2 weeks ago

    Best with a rich simple syrup for texture and consistency (1/4 oz or under works well) and a nice dry somewhat neutral Cremant or Cava. Improved by a spritz of something aromatic--we use Chartreuse. The lemon zest is best expressed over the rim and rubbed around the stem and discarded--you don't want fruit banging on your teeth when you're drinking from a flute. 

  • Reply to: Seventh Heaven   by   6 months 2 weeks ago

    Prefer the Colonial cocktail, which has the same ingredients, but is heavier on the grapefruit juice and lighter on the maraschino. 

  • Reply to: The Viering Cocktail   by   6 months 2 weeks ago

    Feels like it needs a lemon twist, so I added a lemon twist.

  • Reply to: Cornwall Negroni   by   6 months 2 weeks ago

    <br />
    I noticed one user found the Cornwall Negroni to be "quite bitter," so I decided to minimize the bitterness as best I could. To do this, I used Beefeater 24 for the gin, and Dolin Rouge for the 2nd vermouth. I also used one dash of Regans' Orange Bitters and one dash of Angostura Orange Bitters. The resultant cocktail was only mildly bitter, but pleasantly so. I rated this revised Cornwall Negroni at 4.0. For those who enjoy Negroni-style drink, I think they will find this one to be a delightful cocktail, and one they will come back to often.

  • Reply to: Royal Pearl   by   6 months 3 weeks ago

    Any history on this cocktail or is it a lime instead of lemon juice version of the Royal Hawaiian?

    The pineapple juice in my version is super prominent. I might tweak the proportions next time.

    nonetheless tasty!

  • Reply to: Don't Give Up the Ship   by   6 months 3 weeks ago

    Made with Botanica, which is awfully junipery.  The Fernet is good at 0.25 oz or just above.

    With Patron Citronge as the triple sec, 0.25 oz is too light & 0.5 oz is possibly a little heavy. I'd likely use a 0.25 and up the orange bitters.

    This drink is promising enough that I gave it a 4, though I agree it benefits strongly from measuring-to-taste.

  • Reply to: Don't Give Up the Ship   by   6 months 3 weeks ago

    I carefully followed the recipe for "Don't Give Up the Ship," but I have to agree with two users who suggested less Fernet Brana. Both suggested only 1/4 oz instead of 1/2 oz. Using 1/2 oz of Fernet Branca overwhelms the other ingredients. I enjoy Fernet Branca in cocktails, but in this case, I believe more people will enjoy the drink by reducing the Fernet Branca to 1/4 to 1/3 oz. As is, I rated this drink at 3.5.

    NOTE: I used Bombay Sapphire gin. Tanqueray gins tend not to be very "Juniper-forward," except for the recently released "Bloomsbury." It is definitely a Juniper-forward gin, that, in my opinion, gin-lovers in general will enjoy,

  • Reply to: The GTO   by   6 months 3 weeks ago

    The original drink was a "double shot which was comprised of the three spirits, and chilled" - so I'd imagine this is meant to mimic that. Thanks,  Zachary

  • Reply to: The GTO   by   6 months 3 weeks ago

    Not bad, but why so small? I certainly wouldn't call it a 'shot', but it only fills half a coupe.

  • Reply to: Confusion   by   6 months 3 weeks ago

    Far, far too sweet for my tastes. Managed to kind of save it with a few dashes of angostura, 10 mL of Laphroaig, and 15 mL of Suze.

  • Reply to: Last Word   by   6 months 3 weeks ago

    I enjoy this drink quite a lot - I keep finding myself gravitating back to it when I have strayed for a while.

  • Reply to: Darkside   by   6 months 3 weeks ago

    I like this one, but the barolo chinato is a bit hard to find in my area (thank you interwebs). I have only used the star anise/lime garnish combo.

  • Reply to: Corpse Reviver #2   by   6 months 3 weeks ago

    I enjoy this cocktail quite a bit. My version is an oz of each element and the dash. I will have to try it with the rinse. This is particularly great after a day working in the yard, because that is when this corpse needs reviving.

  • Reply to: Midori Sour   by   6 months 3 weeks ago

    This is a minor variation on a version by Chaim Dauermann, the main differences (besides slightly tweaked specs) being lemon juice rather than lime and a housemade lime cordial instead of simple syrup, along with an expressed and discarded orange peel. 

  • Reply to: Oaxacan in Memphis   by   6 months 4 weeks ago

    This gets my vote as best cocktail name ever!

  • Reply to: Per Sempre   by   7 months 10 hours ago

    I tried Montenegro.  I thought the Campari would overpower it, but it surprisingly came through.

  • Reply to: Cherry Blossom (St. Germain version)   by   7 months 1 day ago

    Definitely halve the amount of Maraschino; (and I love overly Maraschino'ed cocktails as a rule); but otherwise nice drink..