Recent comments

  • Oaxaca Old Fashioned   16 weeks 4 days 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   16 weeks 4 days ago


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



  • Campari Swizzle   16 weeks 4 days 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

  • Sage and Chartreuse Smash   16 weeks 5 days ago

    Is that so small? That's basically the size of a Caipirinha (2 oz booze + lime wedges + ~2 tbsp sugar).

  • Sage and Chartreuse Smash   16 weeks 5 days ago

    This seems like a tiny tiny drink. it's basically 2 1/2 ounces?



  • Schemers and Dancers   16 weeks 6 days ago

    Made this with Ferrand Dry Curacao and I'm sorry to say it was not enjoyable. Sounded great but just an odd combination.

  • The Highlander   17 weeks 5 hours ago

    Looks great. Surprised you don't find that spec too sweet.

  • The Highlander   17 weeks 7 hours ago

    Variation from Backbar, Somerville, MA:
    1 1/2 oz Scotch, Dewar's
    3/4 oz Cochi Americano
    1/2 oz ginger syrup (spicy)
    1/4 oz Amaro, Meletti
    1 oz Grapefruit juice
    1/4 oz Lemon juice
    1 rinse or spritz Fernet Branca

    Shake, strain, rocks, spritz (or rinse first).

    Truly excellent.

  • Start of a New Road   17 weeks 1 day ago

    Had this at at Backbar and it was great. If I made it again I'd reduce the lime to 1/2 oz max. Unless you want it bracingly tart.

  • California Widow   17 weeks 1 day ago

    I remember that scene from Mad Men. That was hilarious.

    I'll see about the wormwood bitters. Despite a general preference for a slightly drier cocktail than this one, I've still managed to come back to this one multiple times. It's that good! Nice work.

  • May Daisy   17 weeks 2 days ago

    Curated this slightly - clarified instructions.



  • Pierre Rodriguez   17 weeks 2 days ago

    This is delicious for summer. Used Pierre Ferrand dry curacao. My wife wasn't planning on having a cocktail, but took one sip and then claimed the entire drink.

  • Raindog   17 weeks 4 days ago

    Curated this: Removed fresh squeezed from the juices. We trust that you're going to use them, really.



  • Arrack Apricot Sour   17 weeks 4 days ago

    Very nice. Just bought van Oosten Arrack today, so this is my first drink with it. The flavour reminds me of the scent of old logs (in a good way).

  • Eastern Exposure   17 weeks 5 days ago

    Enjoyable but a little sweet. It could use something spicy and might be more enjoyable with rye like the other commenter mentioned.

  • Milano Sour   17 weeks 5 days ago

    Agreed on both counts.

  • Milano Sour   17 weeks 5 days ago

    Very nice. Not as good as its older brother from Trinidad but a nice use of Fernet in a cocktail.

  • Aviation Cocktail   17 weeks 6 days ago

    2 oz gin
    1 oz lemon
    1/2 oz maraschino
    1 tsp CdV

  • What's Kraken?   18 weeks 13 hours ago

    Curated this a bit: removed "fresh squeezed" from the OJ. Changed "Kraken Spiced Rum" to "Kraken", which is a brand of spiced rum. Removed extraneous note that was causing line breakage, clarified the twist as garnish.



  • Trinidad Sour   18 weeks 20 hours ago

    The Trinidad sour you know and love is wrong.

  • 15 Second Punch   18 weeks 1 day ago

    Two tweaks we find make it the belle of the ball, reducing to 1/2 pt campari and adding 1/2 pt simple syrup

  • Crab Malice Cocktail   18 weeks 3 days ago

    a little bitter but a dash of Fee's Old Fashioned Aromatic Bitters rounded it out nicely.

  • Wisconsin Old Fashioned   18 weeks 4 days ago

    Being a Wisconsinite myself, I'm positive this drink is never referred to as a "Wisconsin Old Fashioned" in or out of the state; I'm assuming you're looking for the out-of-state description, which would be a "Brandy Old Fashioned" or a "Brandy Old Fashioned-Sweet/Sour" with the appropriate mixer

  • Boulevardier Riff (Fred Sarkis)   18 weeks 4 days ago

    This is great. I prefer chocolate bitters to orange here. Not sure whether the salt's necessary.

  • Easy Speak   18 weeks 4 days ago

    The person I made this for keeps coming up to me and telling me how good this is. I love the generous use of the Xocolatl bitters.

    I used Evan Williams Black for the bourbon.