Recent comments

  • Reply to: Beekeeper's Apprentice   by   1 month 3 weeks ago

    Yes, it is....one of our favorite post-Doyle Holmes stories

  • Reply to: Beekeeper's Apprentice   by   1 month 3 weeks ago

    Any thoughts on making this with green Chartreuse? I haven't splurged for a bottle of yellow yet but I'm always looking for things to do with Sibilla.

  • Reply to: Beekeeper's Apprentice   by   1 month 3 weeks ago

    Named for the eponymous book in the Mary Russell series by Laurie R King?

  • Reply to: Doff Your Hat   by   1 month 3 weeks ago

    The genever gets a little lost here.

  • Reply to: Navy Dock Daiquiri   by   1 month 3 weeks ago

    Smith & Cross is definitely not for everyone.

  • Reply to: Amulet   by   1 month 3 weeks ago

    This is a duplicate; ignore :-).

  • Reply to: Amulet   by   1 month 3 weeks ago

    Then I have failed.

  • Reply to: Navy Dock Daiquiri   by   1 month 3 weeks ago

    Overall, I haven't loved Smith & Cross, but this wasn't bad.

  • Reply to: Amulet   by   1 month 3 weeks ago

    Delicious but nothing like an omelet.

  • Reply to: Tango 'til They're Sore   by   1 month 4 weeks ago

    Quite nice anise notes to a Redhook variant. I might try 1/2 oz dry vermouth for sugar balance next time.

  • Reply to: Toronto   by   1 month 4 weeks ago

    Angostura Orange bitters work too

  • Reply to: Ginger Rabbit   by   1 month 4 weeks ago

    Curated this: rewrote instructions to avoid copyright. Thanks, Zach

  • Reply to: Lizard King   by   2 months 1 day ago

    Fancier, funkier Ancient Mariner. Dan, did you use cinnamon syrup or Becherovka?

  • Reply to: Lizard King   by   2 months 1 day ago

    That's a lot of pie spice in one cocktail -- too much for me.

  • Reply to: Little Easy   by   2 months 1 day ago

    Now for dueling pedantic curators! Thanks, Zachary

  • Reply to: Little Easy   by   2 months 1 day ago

    Dualing curators. I shortened up the instructions to conform to our style guidelines. Our readers don't need detailed SOP instructions.

  • Reply to: Little Easy   by   2 months 1 day ago

    Curated this. Added creator and date, rewrote instructions to avoid copyright. Changed the type to "altered" - this is Herbsaint/Regans vs. Absinthe/BT Orange. Thanks,, Zachary

  • Reply to: Lancaster County   by   2 months 2 days ago

    Curated this slightly - peach schnapps liqueur is redundant. Changed to peach liqueur. Thanks, Zachary

  • Reply to: Calvados Cocktail   by   2 months 4 days ago

    Tried both ways. May prefer the original version as the modern take is a bit too sweet. 

  • Reply to: The Music Orange   by   2 months 4 days ago

    Enjoyed this one much more than I expected to. I'm generally very wary of orange juice in cocktails, and 1.5 oz sounds like a LOT of OJ here, but the lemon and falernum provide enough oomph to keep it from falling flat. Used B.G. Reynolds' falernum and mandarin oranges because that's what I had on hand.

  • Reply to: Eau de Vie of Douglas Fir   by   2 months 6 days ago

    The brovo liqueur is sweetened with agave syrup; the eau de vie is fully dry, so no, not entirely. They might have comparable flavor intensity, so the brovo product might work in some of these drinks if the specs are adjusted for sweetness, but experimentation is required. There's also the issue that the liqueur is distilled with GNS (high proof vodka), while Clear Creek distils with their own brandy, which presumably affects flavor and texture.

  • Reply to: Eau de Vie of Douglas Fir   by   2 months 6 days ago

    Brovo (http://brovospirits.com/products/liqueurs/douglas-fir/) also makes a Douglas Fir liqueur.

    Are these essentially interchangeable?

  • Reply to: The Corsican   by   2 months 1 week ago

    Curated to conform to reference, reducing vermouth and falernum from 1 oz to 1/2 oz. Also removed excessive quote from source for copyright reasons. Added attribution details.

  • Reply to: Black Negroni   by   2 months 1 week ago

    This is fine, but the Averna doesn't add nearly as much to the drink as the vermouth usually does. Its subtler notes get hidden behind the Campari so that mostly it just reinforces the bitterness.

  • Reply to: Cubed Old Fashioned   by   2 months 1 week ago

    Made this with Smith & Cross, WT 101 Rye, and Salignac Cognac. Used 1/4 oz regular double simple syrup. Still a mighty fine drink.

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