Recent comments

  • Reply to: Gypsy Cocktail   by   2 months 3 weeks ago

    Made this and thought it was disgusting--too sweet and no complexity. Added maybe a little less than an ounce of bourbon to one and rye to the other and it was actually pretty good.

  • Reply to: Bitter Mai Tai   by   2 months 3 weeks ago

    A party hit! Just the right amount of bitter from the campari. I subbed out the curaçao with grand marnier.

  • Reply to: Rusty Nail   by   2 months 3 weeks ago

    I reduced the scotch from 2-1/2 to 2 oz to make a more reasonably-sized drink. Robert Hess calls for 1-1/2, but I think that works for a bar where the amount of spirit is controlled. 2-1/2 oz into the mixing glass should be sufficient. I do like the idea of a lemon twist to accent the honey in the Drambuie and a dash of Angostura for complexity.

  • Reply to: Rusty Nail   by   2 months 3 weeks ago

    Dave Stolz's recipe (which is 2 oz Scotch and 1/2 oz Drambuie) calls for including a wide lemon peel and one dash of Angostura bitters. Muddle the lemon zest, Drambuie, and bitters to express the lemon oil. Add a large ice chunk or two to three ice cubes then add the Scotch. Stir briskly to blend and chill.

    Very nice.

    http://www.smallscreennetwork.com/video/758/home_bar_basics_rusty_nail/

  • Reply to: Blood & Famine   by   2 months 3 weeks ago

    such a good name

  • Reply to: Red Ant   by   2 months 3 weeks ago

    I fixed the year and the syrup. Thanks for the catch!

    Zachary

  • Reply to: Red Ant   by   2 months 3 weeks ago

    According to the Death&Co cocktail book this cocktail also calls for 1/2 teaspoon of cinnamon bark syrup. The year of creation is set to 2011.

  • Reply to: Existential Hero   by   2 months 4 weeks ago

    Works nicely with Clement Creole Shrub for the orange liqueur.

  • Reply to: Rebannack   by   2 months 4 weeks ago

    The Strega adds an interesting element to essentially a Black Manhattan. I might add some dry vermouth for sugar balance. Nice overall.

  • Reply to: The Wall Street Journalist   by   3 months 12 hours ago

    You're right. It was one of the drinks in the "5 of the Best Manhattan Variations" picture that you could glide over and it would brnig it up. A shame. Nice drink.

  • Reply to: Existential Hero   by   3 months 1 day ago

    sensational! Fantastic hints of spice and orange, fresh lime juice definitely help to balance the sweet. Almost like having the holidays in a glass...

  • Reply to: Bella Luna   by   3 months 1 day ago

    Hard to believe it needs the simple!

  • Reply to: Vampire Blues   by   3 months 1 day ago

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

    Thanks,

    Zachary

  • Reply to: Oaxaca Old Fashioned   by   3 months 1 day ago

    Updated this as per the recipe in the Death and Co. book, pg. 273.

    Thanks,

    Zachary

  • Reply to: Naked and Famous   by   3 months 1 day ago

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

    Thanks,

    Zachary

  • Reply to: Latin Quarter   by   3 months 1 day ago

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

    Thanks,

    Zachary

  • Reply to: Kingston Negroni   by   3 months 1 day ago

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

    Thanks,

    Zachary

  • Reply to: Flor de Jerez   by   3 months 1 day ago

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

    Thanks,

    Zachary

  • Reply to: Carroll Gardens   by   3 months 1 day ago

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

    Thanks,

    Zachary

  • Reply to: Bella Luna   by   3 months 1 day ago

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

    Thanks,

    Zachary

  • Reply to: Mother's Ruin Punch   by   3 months 1 day 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

  • Reply to: Mother's Ruin Punch   by   3 months 3 days ago

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

  • Reply to: The Gringo   by   3 months 4 days 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

  • Reply to: Barber of Seville   by   3 months 5 days ago

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

  • Reply to: Fond de Culotte   by   3 months 6 days ago

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

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