Recent comments

  • Naked and Famous   7 weeks 5 days ago

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

    Thanks,

    Zachary

  • Latin Quarter   7 weeks 5 days ago

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

    Thanks,

    Zachary

  • Kingston Negroni   7 weeks 5 days ago

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

    Thanks,

    Zachary

  • Flor de Jerez   7 weeks 5 days ago

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

    Thanks,

    Zachary

  • Carroll Gardens   7 weeks 5 days ago

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

    Thanks,

    Zachary

  • Bella Luna   7 weeks 5 days ago

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

    Thanks,

    Zachary

  • Mother's Ruin Punch   7 weeks 5 days 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

  • Mother's Ruin Punch   8 weeks 1 hour ago

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

  • The Gringo   8 weeks 18 hours 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

  • The Gringo   8 weeks 20 hours ago

    Blanc or bianco? The recipe now says bianco.

  • Barber of Seville   8 weeks 2 days ago

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

  • Fond de Culotte   8 weeks 3 days ago

    Made with Finger Lakes Distilling cassis. Light and really good. Tastes like a funky sweet vermouth.

  • The Wall Street Journalist   8 weeks 4 days ago

    Norm,

    This article: http://online.wsj.com/news/articles/SB1000142405297020479530457722129180... ? I don't see it in there.

    Thanks,

    Zachary

  • Phillips Rose   8 weeks 5 days ago

    For an interesting riff on this, try it with Reposado Mezcal, and Rhubarb Bitters.

  • Le Mot de La Fin   9 weeks 3 hours ago

    A delightful Last Word variation.

  • Faded Gentleman   9 weeks 4 hours ago

    (sheepishly) Actually I use Beefeater and Laphroaig 10, although I did enjoy the Botanist. I'm not sure I got a ton of Islay out of it though.

  • Faded Gentleman   9 weeks 21 hours ago

    The gin and Scotch work well together because they're made by the same people. Glad y'all have liked this.

    Thanks,

    Zachary

  • Marconi Wireless   9 weeks 23 hours ago

    The variation we have tried is:

    2 oz Applejack (or calvados)
    1/2 oz Sweet vermouth, Carpano Antica
    1/2 oz Sweet vermouth, Cinzano
    1 ds Peychaud's bitters
    Lemon twist garnish

  • Faded Gentleman   9 weeks 1 day ago

    Challenging. I admit that I swapped the amounts of the Violette and Gran Classico. Austere and floral. The gin and Islay works better than it has any right to. Worth summoning the courage to try -- maybe even more than once.

  • Faded Gentleman   9 weeks 1 day ago

    This is an excellent and subtle cocktail that is still light and appealing to those often daunted by complex drinks. Personally, I prefer it with Creme Yvette as I find the Creme de Violette is a bit sweet for my tastes.

  • White Negroni   9 weeks 2 days ago

    The variations(s) we like best are:

    2 parts gin (London dry-ish)
    1 part Suze OR Aveze OR Salers
    1 part Kina l'Avignon d'Or OR Bianco vermouth OR Cocchi Americano OR Lillet Blanc

    Stir with ice, strain into a chilled coupe, garnish with a lemon peel.
    The different aperitifs make for nice variations.

  • Penicillin   9 weeks 2 days ago

    Dan, I've made one with Mezcal, I was thinking of putting it up but would take it down if it's too similar, is yours posted? If so, under what name, and if not, would you mind putting the build?

  • The Slope   9 weeks 3 days ago

    A nice variation is the Sunset Park, with dry vermouth rather than Punt e Mes.

  • The Slope   9 weeks 5 days ago

    Since I use Punt e Mes as my house sweet vermouth, this isn't THAT different from a regular Manhattan. Still, the apricot notes are very nice, and the large amount of rye achieves a nice sugar balance with the added liqueur. A welcome addition to the family of rye / aromatized wine family. Large, and hence a bit powerful.

  • Vesper   9 weeks 5 days ago

    Our preferred variation is:
    21⁄4 oz Gin
    3⁄4 oz Vodka
    1⁄2 oz Kina L'Avion D'Or OR Cocchi Americano
    1 twst Lemon zest (as garnish)

    The current Lillet doesn't have the amount of quinine that it used to in the 1960s. These two substitutes, we think, make a better drink. One of these, you want to go climb a tree; two, you couldn't climb a tree if you had to.