Recent comments

  • Reply to: Henry "Box" Brown   by   3 months 3 weeks ago

    Possibly my favorite cocktail. A well-aged rum is essential; others work, Appleton Estate 12, there's an El Dorado 12 I've found that works well too. Last time I was at Hop Sing I think they were using a Gosling Family reserve.

    Finding nice grapes and juicing them is the only real reason I don't make this all the time.

  • Reply to: Margarita   by   3 months 3 weeks ago

    My preferred recipe
    2.0 oz Silver/blanco tequila (OR 1.5 oz tequila and 0.5 oz mezcal for a smokey variant)
    1.0 oz Citrus juice, freshly squeezed (1 ounce lime juice OR half ounce each of lime juice and lemon juice)
    0.75 oz Triple Sec (Cointreau, Pierre Ferrard Dry Curacao, or Creole Shrub)
    0.25 oz Agave syrup (If omitting the agave syrup, bump up the triple sec to a full ounce)
    Half salted rim

  • Reply to: North by Northwest   by   3 months 3 weeks ago

    <p>Apple butter is apple sauce that is caramelized by long, slow cooking. http://en.wikipedia.org/wiki/Apple_butter</p>

  • Reply to: Black Scottish Cyclops   by   3 months 3 weeks ago

    In addition to a straight-up peaty Islay (like Lagavulin, Laphroiag, or Ardbeg), I have found that Talisker 10 year works very well in this cocktail. Other, less powerful, whiskys would just be overpowered (in part because 4 dashes of Fee Whiskey Barrel bitters is very intense).

  • Reply to: Widow's Kiss   by   3 months 3 weeks ago

    It is a much better drink with Calvados, in my opinion. We always use Calvados -- with the same 2:1:1 ratios as the original recipe.

  • Reply to: Martini   by   3 months 3 weeks ago

    The 3-1 ratio of gin to dry vermouth along with orange bitters and a lemon peel is the recipe I use. I've seen this particular variant called the "Nick and Nora". Moving on to "which gins" and "which vermouths" could fill pages.

  • Reply to: North by Northwest   by   3 months 3 weeks ago

    Apple butter?

  • Reply to: Little Italy   by   3 months 3 weeks ago

    Made using homemade figs in syrup. Definitely not cherry, but worked nicely

  • Reply to: Bella Luna   by   3 months 3 weeks ago

    Candylike.

  • Reply to: Martineuse   by   3 months 3 weeks ago

    This is essentially a Bijou, sans orange bitters. Try knocking back the Chartreuse to 1/4 oz if you feel it overpowers the drink. Maybe a london dry style gin will work wonders as well.

  • Reply to: Ford Cocktail   by   3 months 4 weeks ago

    Nice. Not spectacular. This would be a good drink to introduce an assertive Old Tom (Ransoms, f'rinstance) to someone who "doesn't like gin". For me, who emphatically does like gin, it seems to play against the strengths of the spirit.

  • Reply to: Martineuse   by   3 months 4 weeks ago

    Tastes like Chartreuse. But I did use Ransom's, which is halfway there to begin with. Thinking a lemon peel garnish would really add soemthing. Also, that a better vermouth (just killed my Carpano Antiqua on a Martinez this afternoon) and a less assertive gin, say Hayman's or Tanq OT might make a difference.

  • Reply to: Noce Americana   by   3 months 4 weeks ago

    Tried this with Rittenhouse and ¼ ounce Russo Nocino replacing the bitters. Delicious and helped ease the difficult transition into autumn...

  • Reply to: Shaddock   by   3 months 4 weeks ago

    This is a great cocktail!! Reminds me of an Aviation a bit. The ingredients blend wonderfully together, without one overpowering the others. With Genevier, I find it hard to make the ingredient blend into a cocktail, but this does very well!

  • Reply to: Growing Old Cocktail   by   3 months 4 weeks ago

    Smoked salt adds an interesting dimension to this.

  • Reply to: Davy Jones' Locker   by   4 months 16 hours ago

    Cinnamon syrup really didn't do much for me. Preferred with simple syrup and Demerara rum.

  • Reply to: All Signs Point To Yes   by   4 months 4 days ago

    Tried this drink at home, and then tried it again and added a egg white and some lime, it added some softness to it. Good idea!

  • Reply to: Eastern Sour   by   4 months 6 days ago

    Indeed, that's what the recipe (as it appears in Grog Log and Total Tiki) calls for: spent orange and lemon shells.

  • Reply to: Eastern Sour   by   4 months 6 days ago

    Craig E notes that the recipe contains no lime, so perhaps a lemon (or orange?) shell would work, unless it is too big for the glass.

  • Reply to: Scofflaw   by   4 months 1 week ago

    A wonderful, overlooked drink. When made with an LDI rye (especially Dickel, but also Bulleit) it has unexpected savory dill flavors that complement the sweet and sour beautifully. We do

    1 1/2 oz Dickel rye
    1/2 oz Dolin dry
    1/2 oz lemon juice
    1/2 oz homemade grenadine
    1 ds Regan's orange.

  • Reply to: Three Dots and a Dash   by   4 months 1 week ago

    Paul McGee must be a fan of this drink since he named his Chicago tiki bar after it. He <a href="http://punchdrink.com/recipes/three-dots-and-a-dash/">altered the recipe</a> by changing the OJ to curacao and shifting some proportions.

  • Reply to: Earthen Infusion   by   4 months 1 week ago

    Curated this. Rewrote instructions to avoid copyright. Added date and source citation.

  • Reply to: Ernest the Aviator   by   4 months 1 week ago

    Curated this slightly. Rewrote instructions to avoid copyright. Clarified date and added source citation.

    Thanks,

    Zachary

  • Reply to: Bittered Gimlet   by   4 months 1 week ago

    Curated this slightly - added source citation. This is a minor variation on a modern "anti-Roses" Gimlet.

    Thanks,

    Zachary

  • Reply to: Of the Older Fashioned   by   4 months 1 week ago

    Curated this. Cleaned up the Bourbon entry, added a note clarifying the bitters, added date and attribution.

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