Recent comments

  • Reply to: Rusty Nail   by   3 months 4 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   4 months 4 hours 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   4 months 20 hours ago

    such a good name

  • Reply to: Red Ant   by   4 months 1 day ago

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

    Zachary

  • Reply to: Red Ant   by   4 months 1 day 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   4 months 3 days ago

    Works nicely with Clement Creole Shrub for the orange liqueur.

  • Reply to: Rebannack   by   4 months 4 days 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   4 months 5 days 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   4 months 5 days 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   4 months 5 days ago

    Hard to believe it needs the simple!

  • Reply to: Vampire Blues   by   4 months 6 days ago

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

    Thanks,

    Zachary

  • Reply to: Oaxaca Old Fashioned   by   4 months 6 days ago

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

    Thanks,

    Zachary

  • Reply to: Naked and Famous   by   4 months 6 days ago

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

    Thanks,

    Zachary

  • Reply to: Latin Quarter   by   4 months 6 days ago

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

    Thanks,

    Zachary

  • Reply to: Kingston Negroni   by   4 months 6 days ago

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

    Thanks,

    Zachary

  • Reply to: Flor de Jerez   by   4 months 6 days ago

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

    Thanks,

    Zachary

  • Reply to: Carroll Gardens   by   4 months 6 days ago

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

    Thanks,

    Zachary

  • Reply to: Bella Luna   by   4 months 6 days ago

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

    Thanks,

    Zachary

  • Reply to: Mother's Ruin Punch   by   4 months 6 days 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   4 months 1 week 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   4 months 1 week 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   4 months 1 week ago

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

  • Reply to: Fond de Culotte   by   4 months 1 week ago

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

  • Reply to: The Wall Street Journalist   by   4 months 1 week ago

    Norm,

    This article: http://online.wsj.com/news/articles/SB1000142405297020479530457722129180... ? I don't see it in there.

    Thanks,

    Zachary

  • Reply to: Phillips Rose   by   4 months 1 week ago

    For an interesting riff on this, try it with Reposado Mezcal, and Rhubarb Bitters.

Pages