Recent comments

  • Reply to: Mountains, Rivers, and Desert   by   4 months 2 weeks ago

    subbed out Meletti and an anitqua Carpano vermouth with a smoky reposado. citrus and smoke on the nose with a complex combination of fennel and chocolate on the finish. quite sophisticated!

  • Reply to: Mezcal Mule   by   4 months 2 weeks ago

    Made this as follows:

    1 1/2 oz Sombra
    3/4 oz lime juice
    1/2 oz BG Reynolds' passion fruit syrup
    1/2 oz ginger syrup
    2 muddled cuke slices
    Splash soda

    Beautiful. Earthy, spicy, tart, smoky, flavorful.

  • Reply to: 19th Century (Pegu Club)   by   4 months 2 weeks ago

    Made with homemade cacao nib infusion and cocchi americano. I enjoyed the drink. It was sweet up front with some bourbon taste, then the sour from the lemon hit and there was a hint of chocolate in the finish. Would make again when I'm in the mood for something sweeter.

  • Reply to: Pierre Rodriguez   by   4 months 3 weeks ago

    I reconstructed this using El Buho mezcal and the level of 'woodsiness' went to another level. So, I went again without the Suze and upped the curucao to replace it and it was fantastic!

  • Reply to: The Killing Floor   by   4 months 3 weeks ago

    Superb. Made with Punt e Mes. I added 1/2 oz dry vermouth to re-balance the sugar.

  • Reply to: Juice of a Few Flowers   by   4 months 3 weeks ago

    I like his paintings too--in fact I saw and enjoyed the exhibition mentioned in the link. I'm an art historian and I've actually done a fair amount of archival research on artists of that exact era, but never picked up a cocktail recipe before!

  • Reply to: Juice of a Few Flowers   by   4 months 3 weeks ago

    Thanks. I've been reading a lot about this era and the Murphys in particular are full of great anecdotes and recipes (plus I adore Murphy's painting "Cocktail," which is my photo on this site).

  • Reply to: Juice of a Few Flowers   by   4 months 3 weeks ago

    Cool find!

  • Reply to: Banana Daq   by   4 months 3 weeks ago

    Credit where it's due, Rafa - created by Doctor Who, surely: http://www.diffordsguide.com/en/magazine/2013-11-19/3/doctor-who

  • Reply to: Royal Bermuda Yacht Club   by   4 months 3 weeks ago

    Good but I found it a bit tart, cut it back to heavy 1/2 oz and found it to be better balanced

  • Reply to: Cubed Old Fashioned   by   5 months 4 hours ago

    fantastic twist on a classic! subbed out the Appletons for Zaya 12 year, and used a Tesseron XO because that's all I had. Going to my favorite store to get some Remy becuase this one is going into rotation.

  • Reply to: Rivington Punch   by   5 months 1 day ago

    Used finger lakes raspberry liqueur. Extremely light, fun and summery. My wife had three. Three!

  • Reply to: Souracher   by   5 months 1 day ago

    Anyone have guidance on how to pronounce the name of this drink?
    Sur rahtch er?
    Soo rahsh ay?
    Sour Acre?

  • Reply to: ...and he'll trace his path by the stars that blanket the sky.   by   5 months 2 days ago

    This inspired a tasty, well spiced digestive: 1/2 oz each of falernum (homemade) and Averna, angostura and 1/4 oz fernet. Most tasty at room temp, no ice.

  • Reply to: Grey Garden   by   5 months 3 days ago

    Is that 2 1/2 ounces of tea leaves or 2 1/2 ounces of brewed tea? The link is not very helpful.

    Thanks,

    Zachary

  • Reply to: Bombardier   by   5 months 1 week ago

    Looks good. How's the St. George coffee liqueur?

  • Reply to: Bombardier   by   5 months 1 week ago

    Not a huge coffee cocktail guy. I played with this a bit:

    2 oz rye
    3/4 oz Campari
    3/8 oz Coffee liqueur (St George)
    3/8 oz dry vermouth
    3/8 oz Punt e Mes
    1 d mole bitters

    I liked this very much.

  • Reply to: Chaplin   by   5 months 1 week ago

    Made this tonight with Amaro Montenegro and it was delightful.

  • Reply to: Dewey D.   by   5 months 1 week ago

    Enjoyed. Don't overdo the Angostura and the orange twist is a must.

  • Reply to: Summer of Sureau   by   5 months 2 weeks ago

    Lacking the Boston bitters, I substituted Regan's. I found it too sweet, but improved by replacing the pineapple syrup with unsweetened juice.

  • Reply to: Eclipse   by   5 months 2 weeks ago

    This drink is sometimes made in equal parts with mezcal as the base spirit and no tequila (or rinse). I prefer it that way, but in either version it's a top shelf drink. (Source: asking at The NoMad.)

  • Reply to: Raindog   by   5 months 2 weeks ago

    Refernce to another drink of the same name notes- “The Bourbon anchors the cocktail, the Amaro Diesus adds aroma and Angostura bitters gives it complexity.” But can't locate the recipe or Marie Celeste’s Carlos Madriz.

  • Reply to: Bernardino Sour   by   5 months 2 weeks ago

    Craig,

    It looks like that's the case, though Matt says "shake the drink until it fully expands", so I'd imagine the texture and volume are significantly different than a normal drink.

    Thanks,

    Zachary

  • Reply to: Bernardino Sour   by   5 months 2 weeks ago

    Is this really supposed to be strained? I don't really get the 4oz drink in an empty highball.

  • Reply to: Andean Exposition   by   5 months 2 weeks ago

    Just tried this along with the Reposado version mentioned (Jalisco Expedition?). Both were very good. Great use of sloe gin. May have even slightly preferred the tequila version.

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