Recent comments

  • Countrypolitan   13 weeks 11 hours ago

    I agree, I just listed lime in this recipe recipe as Wondrich hadn't indicated otherwise. Patsy Cline a must, though I also enjoy the more contemporary take on the Nashville Sound linked in the notes.

  • Countrypolitan   13 weeks 11 hours ago

    Quite nice, actually. Especially while listening to vintage cuts by Jim Reeves, Patsy Cline or Chet Atkins. The "Nashville Sound" genre was often referred to locally in Nashville as "Countrypolitan". Frankly, though, I'd stick with the lemon in this.

  • Aldehydes, Mostly Odd   13 weeks 12 hours ago

    Come for the cocktails, stay for the chemistry jokes.

  • On the ‘Rack   13 weeks 13 hours ago

    That's very kind of you. I came to cocktails from a wine background, so I have a decent vocabulary to describe what I'm smelling. It's more looking at what's underneath all the primary flavors and muting or enhancing those to create something new - I think the Jasmine is the best example of this in modern cocktails.



  • On the ‘Rack   13 weeks 14 hours ago

    I love the way you construct cocktails—building on scent affinities to recreate existing aromas or build extraordinary new ones. It shows a real appreciation for the spirits being mixed and it results in drinks that reward thoughtful drinking—that is, when I can find all the proper ingredients. :-)

  • Pegu Club Cocktail (via Andrew Willett)   13 weeks 1 day ago

    Thanks. Andrew Willett deserves the credit in this case for the cocktail history. The drink is very good.

  • Pegu Club Cocktail (via Andrew Willett)   13 weeks 1 day ago

    I love the cocktails with little twists of variations. I am sure this one will be no different. I love how you put a little history in here as well, and the laymen's term (less juice).


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  • Tolkien   13 weeks 2 days ago

    Edited to change the quantities but not the proportions. The originally-stated ones gave a very small drink. Which is a pity.

  • The Cheap Detective   13 weeks 2 days ago

    Di likes

  • 25th Hour   13 weeks 3 days ago

    Did this with a Hakushu 12 and a 10 YO tawny. Incredibly well balanced with a layer of smoke on top. A surprising combination of flavors that works incredibly well. Precision is key here. I went a touch heavy on the maraschino and it really affected the balance.

  • Gin-Cel-Ray   13 weeks 3 days ago

    Curated this slightly - changed Rangpur Gin to Gin, Tanqueray Rangpur. Changed Celery soda water to soda water.



  • El Camino   13 weeks 4 days ago

    Hi there,

    Thanks for posting this. I made it tonight and enjoyed it. However, I think that I will try it a second time and dial down the Fernet Branca to a 1/2 ounce and see what happens. Thanks again.

  • Gin-Cel-Ray   13 weeks 4 days ago

    thanks a lot--i'm a big fan of the components, and they're often overpowered by other elements in a cocktail.

  • Gin-Cel-Ray   13 weeks 6 days ago

    Simple and enjoyable. A nice way to bring the gins together. A good alternative to a gin and tonic.

  • Lifes Rich Pageant   14 weeks 1 day ago

    I may be a big old nerd about music, and this band in particular.

    Sorel's great stuff, and expanding slowly, but surely, out of the tristate.

  • Lifes Rich Pageant   14 weeks 3 days ago

    Ooh, great name (great album, too)... This looks delicious. Wish Sorel would hurry up and make its way down to Texas...

  • Southern Discomfort   14 weeks 3 days ago

    Made this with equal parts Bourbon, Blood Orange Juice, and Aperol, with a few dashes of Angostura bitters. Really good.

  • The Safe Word   14 weeks 4 days ago

    Very nice. Warmth and spice from the Sorel complements the smoke and fruit from the tequila, with the other liqueurs adding orange and wine notes. The balance isn't as sweet as it looks on paper. I would cut back on the tequila a bit as it can dominate.

  • Sex In the Rumble Seat   14 weeks 4 days ago

    Yum. Made this this evening with Malacca, Dolin, Mathilde peach, and lime. Very refreshing. I found it less sweet than Eric did, possibly because Mathilde isn't as sweet as Brizard (though I doubt it), and possibly because my limes today are a bit sharp and overly assertive. The Laird's was surprisingly subdued and the Malacca and grenadine came to dominate as the drink warmed.

  • Sex In the Rumble Seat   14 weeks 5 days ago

    I've always thought of Laird's Bonded as being the more whisky side of apple brandy, where Germain Robin is more of the fruit and sweetness and Calvados more of the theoretical ideal of an apple. You comment makes me want to try this, but I'd need the peach Brizard...



  • Sex In the Rumble Seat   14 weeks 5 days ago

    I'm still somewhat surprised at how much I like this drink, which started out completely as a joke. I feel like the sharp apple notes of the Laird's bonded combined with the soft botanical gin forms a really nice base, which I would not have thought before I made this up. I've enjoyed these multiple times since and I find that a less dry (though not strictly dry) gin such as Malacca works better than the Old Tom because it dials back the sweetness just a bit. Also lime juice works just as well as the lemon. It's a fairly sweet drink, like the actual Sex On The Beach, but more complex and therefore more delicious.

  • Dark House   14 weeks 5 days ago

    Didn't Jeffrey Morgenthaler come up with this one? "Norwegian Wood"?

  • Black Negroni   14 weeks 6 days ago

    Agreed... I shrunk it down to 1 oz each when I made it.

    I agree that it's not as magical as a true Negroni, but then few things are.

  • Black Negroni   15 weeks 5 hours ago

    And that's a lot of booze in one drink!



  • Black Negroni   15 weeks 9 hours ago

    Nice as a variation, but lacks the magic of a Negroni.