Recent comments

  • French Maid   10 weeks 22 hours ago

    Made with a cheap brandy and homemade falernum and it was fantastic. I was trepidatious about shaking the carbonated ginger beer so I added it after the shake. (Does that go without saying, along with the double strain?) 5/5

  • Islay be seeing you   10 weeks 1 day ago

    Asian markets, a lot of the times near the soy sauce.



  • Border Trilogy   10 weeks 1 day ago

    I added this cocktail to my book just for this comment...And Cormac McCarthy is a great author...but mainly...the comment...

  • Islay be seeing you   10 weeks 1 day ago

    Where might one find Yuzu juice?

  • Tribe of the Horned Heart   10 weeks 2 days ago

    I never saw much need for vanilla syrup (with so many other ingredients, including most brown spirits, having strong vanilla flavors already) but after working with it in my bar I have to admit it has its uses, particularly when paired with white spirits that don't usually get the barrel treatment (kirsch here, but also genever).

    This drink was inspired by a sour from Momofuku Ssam Bar that mixes Smith & Cross with a touch of Laphroaig and a house-made vanilla-clove syrup.

  • Kinsey Report   10 weeks 2 days ago

    As FrogPrincesse points out on eGullet, my suggestion makes a drink very much like Allan Katz' Negroni riff the Rope Burn, which I've since added to the database:

    Made with Campari, I too found it syrupy, but no more so than a Negroni, and balanced by the crazy aromas and flavors. Adding another part of dry vermouth sounds like a great idea, however, as I've found that doing that can often elongate and settle all-booze drinks that otherwise have too much going on.

    Unrelatedly, I believe Stew's right about SLK's preferred name for this drink being Patois.

  • Green Hornet   10 weeks 4 days ago

    Added some El Guapo chicory/pecan bitters. Turned out really nice.

  • For whom the sun rises   10 weeks 5 days ago

    I decided to try this since my bottle of Sibilla hasn't been touched in over a year (it's intense!) and I really like grapefruit juice with other amari such as Cynar. I did make the following substitutions: Luxardo Maraschino as that is what I have, honey syrup instead of simple since it was made, and a pinch of kosher salt instead of making a solution. My grapefruit was pink, but I'd like to try white when I can find one.

    Thoughts: for me, better on the rocks- the extra dilution and chilling softened the bitter and sweet notes. The maraschino was just a bit too dominant. I haven't had Maraska's brand in a couple years but I remember it being mellower. I'm tempted to play with adding a touch of something like Maurin Quina or Gran Classico next time, and maybe a little more lime, but overall this is good.

  • Kinsey Report   10 weeks 5 days ago

    Tried this with Campari and found it needed an additional equal part of dry vermouth to tame the syrupy sweetness.

  • Tribe of the Horned Heart   11 weeks 5 hours ago

    The vanilla syrup terrifies me. I need to face my fears.

  • The Ninth Ward   11 weeks 23 hours ago

    I've been looking for something to do with my Velvet Falernum, and this is it! What an incredibly well balanced drink. A perfect intro for those that think they don't like bourbon. I've already tricked a few friends into liking a bourbon with this one.

  • Chaplin   11 weeks 1 day ago

    Enjoyed a super tasty variation with Averna instead of Ramazotti and 1/4oz Orancio vermouth instead of triple sec (alt ways to get hint of orange and balance sweetness). Really nice

  • String Theory   11 weeks 1 day ago

    I've just been using Bittermens Hellfire Shrub, though the more heat you can get, I would think the better.

  • Kissed by Fire   11 weeks 2 days ago

    Thanks for the edits, Zachary!

  • Kissed by Fire   11 weeks 2 days ago

    Curated this slightly: removed "fresh" from peels, we assume that. Changed the Orange Bitters to Gin Barrel Aged, instead of Gin Aged.



  • Slapping Incident   11 weeks 2 days ago

    Is this meant to go into a 10 ounce Collins glass? If so, can we call a "splash" of tonic about 2 ounces?



  • Halcyon   11 weeks 2 days ago

    Curated this: removed "Herb liqueur" as a brand of Cynar. Changed Nocelli to Walnut liqueur as the ingredient of Nocello.



  • String Theory   11 weeks 2 days ago

    Are you using the Baker recipe for the Hellfire Bitters, or something else? Could you post a quick recipe for them?



  • Cobble Hill   11 weeks 3 days ago

    Very light and moderately dry. A bit of muddling wouldn't hurt to get more cucumber into the flavor profile. A nice variation, but not one I would return to often.

  • Ramona Flowers   11 weeks 3 days ago

    This cocktail is so good I registered an account just to say so.

    Thanks for giving me something other than an Aviation to consume my Violette.

  • Louis' Mistress   11 weeks 5 days ago

    Curated this slightly: Pamplemousse Rose is a brand of grapefruit liqueur made by Combier.



  • Pony Express   11 weeks 6 days ago

    Brian writes that Qi White Tea Liqueur is no longer available.

  • Oaxaca Old Fashioned   12 weeks 11 hours ago

    try it with a grapefruit twist and two dashes of bitters. also try el tesoro reposado and los amantes mezcal

  • Sage and Chartreuse Smash   12 weeks 15 hours ago


    It just seems like a small amount of drink compared to the ice.



  • Campari Swizzle   12 weeks 16 hours ago

    I'd forgotten about this drink until I searched for something to make that would utilize my open chinato and falernum. Still love it. I did make it as a swizzle and have changed my mind about using half the falernum- it was too tart without. My rhum jm is running low and will be hard to replace, so I played around with a second version using lemonhart demerara and lime, which I like equally well. I have a feeling smith and cross would also be good