Recent comments

  • Reply to: Camparipolitan   by   5 months 4 days ago

    This is crying out for a variation with unsweetened cranberry juice and no lime. :)

  • Reply to: Puerto Rican Rum   by   5 months 4 days ago

    Just a quick note—Captain Morgan is no longer produced in Puerto Rico. It is now made in the US Virgin Islands.

    While it's true that rums made in Puerto Rico are lighter in body and character than rums from, say, Jamaica, it's misleading to say they're scarcely differentiated from vodka. Bottlings like Palo Viejo and Caliche, containing a high proportion of heavy rums in their blends, have a full, molasses-y flavor that compares favorably, in my view, to Havana Club Añejo 3 year. The Barrilito expressions are robust and rummy. Even Don Q Cristal, the most popular rum among Puerto Ricans, has vanilla and spice notes from barrel aging, and makes a flavorful Daiquiri. 

    All Puerto Rican rums are aged for a legal minimum of one year in oak in bonded warehouses. Most bottlings are a blend of light-bodied and heavy-bodied (long ferment, lower distilling proof) rums. I've tasted the heavy rums on their own and found them surprisingly English/Jamaican in style (albeit less funky than, say, Wray & Nephew White Overproof). Granted, the character of most blends is still light (the heavy rum being equivalent to a touch of Islay in a blended Scotch). Distilleries sometimes bottle their aguardientes (low wines), which are intensely flavored, like eaux de vie of molasses.

  • Reply to: Beekeeper's Apprentice   by   5 months 5 days ago

    We haven't tried the Sibilla with green yet, but I don't think it would be a wasted effort!  We thought the yellow would pair better with the honey tones, and it does seem to play nicely with that amaro.

  • Reply to: Beekeeper's Apprentice   by   5 months 5 days ago

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

  • Reply to: Beekeeper's Apprentice   by   5 months 5 days 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   5 months 5 days ago

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

  • Reply to: Doff Your Hat   by   5 months 6 days ago

    The genever gets a little lost here.

  • Reply to: Navy Dock Daiquiri   by   5 months 1 week ago

    Smith & Cross is definitely not for everyone.

  • Reply to: Amulet   by   5 months 1 week ago

    This is a duplicate; ignore :-).

  • Reply to: Amulet   by   5 months 1 week ago

    Then I have failed.

  • Reply to: Navy Dock Daiquiri   by   5 months 1 week ago

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

  • Reply to: Amulet   by   5 months 1 week ago

    Delicious but nothing like an omelet.

  • Reply to: Tango 'til They're Sore   by   5 months 1 week 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   5 months 1 week ago

    Angostura Orange bitters work too

  • Reply to: Ginger Rabbit   by   5 months 1 week ago

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

  • Reply to: Lizard King   by   5 months 1 week ago

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

  • Reply to: Lizard King   by   5 months 1 week ago

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

  • Reply to: Little Easy   by   5 months 1 week ago

    Now for dueling pedantic curators! Thanks, Zachary

  • Reply to: Little Easy   by   5 months 1 week 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   5 months 1 week 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   5 months 1 week ago

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

  • Reply to: Calvados Cocktail   by   5 months 2 weeks ago

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

  • Reply to: The Music Orange   by   5 months 2 weeks 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   5 months 2 weeks 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   5 months 2 weeks ago

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

    Are these essentially interchangeable?

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