Recent comments

  • Bernardino Sour   10 weeks 1 day ago

    Craig,

    It looks like that's the case, though Matt says "shake the drink until it fully expands", so I'd imagine the texture and volume are significantly different than a normal drink.

    Thanks,

    Zachary

  • Bernardino Sour   10 weeks 1 day ago

    Is this really supposed to be strained? I don't really get the 4oz drink in an empty highball.

  • Andean Exposition   10 weeks 3 days ago

    Just tried this along with the Reposado version mentioned (Jalisco Expedition?). Both were very good. Great use of sloe gin. May have even slightly preferred the tequila version.

  • Cucumber Calypso   10 weeks 4 days ago

    Made this with cucumber-infused gin and simple syrup. Very nice. I like the cherry flavors that come out of these Angostura-heavy drinks. Mistakenly served it up, which tasted great but I guess made it disappear too quickly. 5/5

  • Helen of Troy Does Countertop Dancing   10 weeks 4 days ago

    Very good, though a bit sweet so I served it over ice, topped with a little club soda, and added a big sprig of mint and it was perfect for a summer afternoon . This is where the rest of my applejack will be used.

  • Frosun   10 weeks 6 days ago

    Very fun and a conversation-starter for guests. Unsurprisingly delicious with gin. I made a version with mezcal and called it an Axolotl, after a Mexican salamander that exhibits neoteny (the property of only maturing if certain conditions are met, say if an ice cube warms enough to dilute a drink with Aperol).

  • Easy Street Fizz   11 weeks 3 days ago

    After posting, I realized this looks like Schmidt's takeoff from his own Easy Street (with the addition of egg white being the main difference).

  • Gascon Smash   11 weeks 5 days ago

    Awesome summer drink, thanks for posting. My armagnac is marie duffau, and I used a mirabelle plum brandy. Next time I'll try my clear creek slivovitz- it's heavier and funkier and I think it would work well too. Worth the hassle of having to unclog plum pulp from the strainer a couple times.

  • Spiced Rum Old Fashioned   12 weeks 2 days ago

    Great combo of flavors, but using Angostura, recommend 2 dashes. (Pucker). This should help me get through this 1.75 liters of Sailor Jerry I was gifted.

  • The Onset   12 weeks 5 days ago

    This was great. Close enough to a negroni to be delicious, but different enough to be a surprise.

  • Nui Nui   13 weeks 1 day ago

    Fixed, thanks for the catch.

    Zachary

  • Nui Nui   13 weeks 2 days ago

    This is a Don the Beachcomber original from ca. 1937, not a Jeff Berry drink as listed here. We do have Berry to thank for decoding the recipe, however.

  • Infante   13 weeks 2 days ago

    Thanks for the update! Also for the great link.

  • Infante   13 weeks 2 days ago

    Great drink! According to this reference, it should also have 3 drops of orange flower water: http://www.kingcocktail.com/sample-new.pdf

  • Turf Cocktail   13 weeks 4 days ago

    In a few days, I'm going to consolidate the other Turf Cocktail into this one - effectively making this the canon version of the drink. Let me know if you want to save the other one - this is correct as per the Harry Johnson and Savoy books.

    Thanks,

    Zachary

  • Maximilian Affair   13 weeks 5 days ago

    Didn't have punt e mes, so substituted Cocchi Americano on a whim, delicious, a bit sweet, tart, and smoky, can't wait to make this again.

  • Luxardo Sour   14 weeks 1 day ago

    Best use for amaretto I've found, and I have a huge bottle (luxardo). I would much prefer a Trinidad sour however. The angostura makes the drink and does a reasonable job of tempering the amaretto, but it's still quite sweet/almond extract tasting. In the future I'd just not buy amaretto...

  • Jekyll Island Iced Tea   14 weeks 2 days ago

    Monin blackberry syrup, or Creme de Mure or Creme de Cassis work instead of the shrub.

  • The Carbonated Piston Slinger   14 weeks 3 days ago

    Thank you!

  • The Carbonated Piston Slinger   14 weeks 3 days ago

    ED8 is probably closest.

  • The Adams   14 weeks 3 days ago

    Ok, thanks. I changed this entry to "altered", per your suggestion. I thought it was a pretty decent drink even with non-infused bourbon.

  • The Carbonated Piston Slinger   14 weeks 3 days ago

    I decided to try this since I've been staring at my bottle of sloe gin (bitter truth) for 3 years and I'd like to make space for something else. And, I love my Lemon Hart 80 (which sadly is now unavailable) and wanted to see if my unopened 151 hit the same delicious flavor notes. I knew this was going to be boozy, but on top of that it's quite sour with nothing to round it out. Maybe this was developed with sweeter sloe gins. I added maybe 1/2 oz each orgeat and sweet vermouth and a big mint sprig, which helped a lot, but I'm still in the market for an awesome sloe gin recipe. And open to suggestions on which El Dorado is closest to my Lemon Hart 80.

  • The Adams   14 weeks 3 days ago

    "whole Black Mission figs, vanilla beans, cinnamon sticks and our blend of herbs and spices"

    http://www.infusionique.com/

    I had a taste probably six years ago and it didn't do much for me, though I don't recall the flavor. It's from MA, and I don't know how widely available it is.

  • The Adams   14 weeks 3 days ago

    Interesting. - I had no idea. What is it infused with? I've never seen it in the stores here in TN.

  • Attention   14 weeks 4 days ago

    Incidentally, A Mouth of Grandma is my hardcore band's name.