Recent comments

  • Reply to: Kümmel Trident (Jack Rose)   by   7 months 3 weeks ago

    Not too sweet at all with Combier kümmel, but your mileage may vary.

  • Reply to: Kümmel Trident (Jack Rose)   by   7 months 3 weeks ago

    Hmmm. Aquavit isn't sweetened. I'm skeptical of the sugar balance in this one....

  • Reply to: Scarlet Knight   by   7 months 3 weeks ago

    Based on ingredients on hand, omitted the eau de vie spritzed mint sprig, but substituted St. George Terroir gin to add some fir/forest essence.  Also substituted a few dashes of rhubarb bitters for the Zucca.  Fantastic holiday cocktail.

  • Reply to: Williamsburg   by   7 months 3 weeks ago

    Deliciously smoky. A perfect aperitif for potato-apple-cheddar soup on a cold day.

  • Reply to: The Secret Is in the Telling   by   7 months 3 weeks ago

    That must be what the secret is.

  • Reply to: The Secret Is in the Telling   by   7 months 3 weeks ago

    That's a good question. The link is broken, and the current cocktail menu doesn't have this on it. Perhaps the OP can chime in, but it's not lime peel as garnish. Thanks,  Zachary

  • Reply to: The Secret Is in the Telling   by   7 months 3 weeks ago

    Can someone explain where the second portion of lime juice is to be used, please?

  • Reply to: Harvest Moon   by   7 months 3 weeks ago

    Good on first try. I'll tweak to taste, but it's on my menu.

  • Reply to: Fancy Free   by   8 months 13 hours ago

    http://www.seriouseats.com/recipes/2012/09/fancy-free-old-fashioned-vari...

    Suggests you stir in-glass with a large cube, and serve with orange twist garnish.

  • Reply to: Autumn's Daiquiri   by   8 months 5 days ago

    I just made this with Schilling ginger cider which added nicely to the Thanksgiving vibe.

  • Reply to: The Manhattan Transfer   by   8 months 1 week ago

    One of my favourites from the D&C book (which omits the lemon, but both versions are good).

  • Reply to: Bombay Sour   by   8 months 2 weeks ago

    Curated this: removed references to fresh ingredients - that's assumed here at Kindred Cocktails. Changed amount of cardamom powder from dash to pinch. Changed amount of tamarind from dash to teaspoon (I'm guessing you want a small amount of tamarind paste muddled with the ginger). 

    When you say "shake with ice in batches", do you mean that all the liquid is batched, then shaken over fresh ice for each drink? Are the muddled ingredients meant to be quartered and added to each fresh shaker?  Thanks,  Zachary

  • Reply to: Racketeer   by   8 months 2 weeks ago

    Excellent. I will definitely make this again.

    Flavors open with honey and progress slowly through a honeyed Chartreuse spice and then a minty complexity reminiscent of Fernet Branca. It fades into balanced and pleasant bitterness. (I used del maguey vida and 1/4+1/4oz punt e mes & cinzano.)

    It's on the sweet side, especially at the start. I'd love to keep the rich complexity and spice while reducing some of the sweetness.

  • Reply to: Marta of the Spring   by   8 months 2 weeks ago

    Tasted a bit sweet to me; added a few dashes of Peychauds bitters.

  • Reply to: Culross Cocktail (Teardrop Lounge)   by   8 months 2 weeks ago

    Not bad.  I used Havana Club since the original called for pre-embargo Cuban Bacardi.  I think it would have been better wiih the richer demerara or a funky Jamaican run.

  • Reply to: Tommy's Margarita   by   8 months 2 weeks ago

    Curated this due to a curation request - found an authentic recipe, which is cited as reference, fixed proportions to meet citation. Added apostrophe.  Thanks,  Zachary

  • Reply to: Mai Tai (Trader Vic's)   by   8 months 2 weeks ago

    In my experience 2 oz of Smith & Cross instead of the Jamaica/Agricole mix work very well. And using Pierre Ferrand Dry Curaçao is contributing to the depth of the cocktail.

  • Reply to: Dashfire   by   8 months 2 weeks ago

    Warming, nutty, and delicious.

  • Reply to: Holy Mole   by   8 months 3 weeks ago

    Curated this slightly. Added citation link. Adjusted drink as per the link (1/4 Benedictine --> 1/2). Added instructions. Thanks,  Zachary

  • Reply to: Autumn's Dawn   by   8 months 3 weeks ago

    A very nice fall drink! Also tried it with 1/4 maple syrup and 1/4 cinnamon syrup, and a couple dashes of whiskey barrel aged bitters-that seemed to moderate the sweetness a little, but kept things smooth.

  • Reply to: Katz's Cup   by   8 months 3 weeks ago

    Congrats on the win! This looks delicious.

  • Reply to: Cornet   by   8 months 3 weeks ago

    Perhaps sub Branca Menta for Fernet?  Thanks,  Zachary 

  • Reply to: Ten Month Anniversary   by   8 months 4 weeks ago

    Campari is super sweet--it's just also so bitter that the sweetness is easily forgotten. 

  • Reply to: Ellen Sagun   by   8 months 4 weeks ago

    Tangy but clean

  • Reply to: Ten Month Anniversary   by   9 months 11 hours ago

    Surprisingly balanced given the lack of sweetness

Pages