Recent comments

  • Reply to: The Wall Street Journalist   by   5 months 1 day 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   5 months 1 day 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   5 months 2 days ago

    Hard to believe it needs the simple!

  • Reply to: Vampire Blues   by   5 months 2 days ago

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

    Thanks,

    Zachary

  • Reply to: Oaxaca Old Fashioned   by   5 months 2 days ago

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

    Thanks,

    Zachary

  • Reply to: Naked and Famous   by   5 months 2 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   5 months 2 days ago

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

    Thanks,

    Zachary

  • Reply to: Kingston Negroni   by   5 months 2 days ago

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

    Thanks,

    Zachary

  • Reply to: Flor de Jerez   by   5 months 2 days ago

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

    Thanks,

    Zachary

  • Reply to: Carroll Gardens   by   5 months 2 days ago

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

    Thanks,

    Zachary

  • Reply to: Bella Luna   by   5 months 2 days ago

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

    Thanks,

    Zachary

  • Reply to: Mother's Ruin Punch   by   5 months 2 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   5 months 4 days 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   5 months 4 days 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   5 months 6 days ago

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

  • Reply to: Fond de Culotte   by   5 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   5 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   5 months 1 week ago

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

  • Reply to: Le Mot de La Fin   by   5 months 1 week ago

    A delightful Last Word variation.

  • Reply to: Faded Gentleman   by   5 months 1 week ago

    (sheepishly) Actually I use Beefeater and Laphroaig 10, although I did enjoy the Botanist. I'm not sure I got a ton of Islay out of it though.

  • Reply to: Faded Gentleman   by   5 months 1 week ago

    The gin and Scotch work well together because they're made by the same people. Glad y'all have liked this.

    Thanks,

    Zachary

  • Reply to: Marconi Wireless   by   5 months 1 week ago

    The variation we have tried is:

    2 oz Applejack (or calvados)
    1/2 oz Sweet vermouth, Carpano Antica
    1/2 oz Sweet vermouth, Cinzano
    1 ds Peychaud's bitters
    Lemon twist garnish

  • Reply to: Faded Gentleman   by   5 months 1 week ago

    Challenging. I admit that I swapped the amounts of the Violette and Gran Classico. Austere and floral. The gin and Islay works better than it has any right to. Worth summoning the courage to try -- maybe even more than once.

  • Reply to: Faded Gentleman   by   5 months 1 week ago

    This is an excellent and subtle cocktail that is still light and appealing to those often daunted by complex drinks. Personally, I prefer it with Creme Yvette as I find the Creme de Violette is a bit sweet for my tastes.

  • Reply to: White Negroni   by   5 months 1 week ago

    The variations(s) we like best are:

    2 parts gin (London dry-ish)
    1 part Suze OR Aveze OR Salers
    1 part Kina l'Avignon d'Or OR Bianco vermouth OR Cocchi Americano OR Lillet Blanc

    Stir with ice, strain into a chilled coupe, garnish with a lemon peel.
    The different aperitifs make for nice variations.

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