Recent comments

  • Breakfast   22 weeks 1 day ago

    Nice, I used a combination of chocolate and orange bitters and I like the subtle interplay 3.5

  • Dutch Tulip   22 weeks 1 day ago

    didn't really care for it, acidic sweetness from the orange juice didn't pair well with the vermouth and genever for my taste

  • Honeymusk   22 weeks 1 day ago

    Yum yum.

  • Pasado de Moda   22 weeks 2 days ago

    Done. I guess "slice" is descriptive enough.

  • Pasado de Moda   22 weeks 3 days ago

    Stew,

    How much orange peel? Could you add it to the ingredient list?

    Thanks,

    Zachary

  • Stocking a Better Bar   22 weeks 3 days ago

    Yeah, it's especially hard with liqueurs, as it's hard enough to finish a bottle of something you like when you are only adding an ounce at most each time you pour. With whiskey, I usually spend a week or so making old-fashioneds until a bottle is kicked and I can move on to something I like better.

  • Ten Month Anniversary   22 weeks 4 days ago

    Very nice Campari sour.

    I was tempted to try a Mescal float. Maybe next time.

  • The Crafty and Elusive Elk   22 weeks 4 days ago

    After getting into cocktails about six months ago, and keeping a log of everything I made, I wanted something special for my 100th drink.

    The Crafty and Elusive Elk has an intriguing name and an exotic ingredient that I've never used before. Yesterday, I bought a bottle of Del Maguey Vida mezcal specifically for this (couldn't find Sombra).

    I was not disappointed.

    I'm craving another now.

  • Skeleton Key   22 weeks 5 days ago

    Tasty

  • Jungle Bird   22 weeks 5 days ago

    A slight recipe tweak developed by Giuseppe Gonzalez of Painkiller (NYC) and that can be currently found on the menu at Milk & Honey NYC (thanks to head barman Theo Lieberman), has a dash more Campari (.75) and much less pineapple juice (.5) -- making rum and Campari the dominant flavours, a more bitter and alcoholic drink (also heavily reliant on the quality of the pineapple juice). It's the best variation I've tasted. This NYT piece explains it.

  • Armistice   22 weeks 6 days ago

    Very nice, dry-ish cocktail. A nice alternative to a Red Hook. I did not find 1/4 oz of each liqueur excessive. Lovely.

  • The Hoskins Cocktail   23 weeks 6 hours ago

    made this with CioCiaro in place of the Amer Picon, and it is delicious - anything with CioCiaro is delicious!

  • Fourth Regiment   23 weeks 1 day ago

    also nice with Peychaud's bitters instead of angosturra

  • Stocking a Better Bar   23 weeks 2 days ago

    @bza - I like your article too. One way to control bottle count creep is to make yourself finish up a bottle that you took a chance on and didn't love before you take a chance on some other bottle. I suck at this, however.

  • Stocking a Better Bar   23 weeks 4 days ago

    I had it made by the same people who made my bar. I would think that any custom cabinetmaker/woodworker could do it for you - just make it a bit more than 2x as deep as your widest bitters bottle.

    Thanks,

    Zachary

  • Stocking a Better Bar   23 weeks 4 days ago

    Where did you get the tray for the bitters on the bar top? I'd love one exactly like that for our expanding collection. Thanks!

  • Father Tai'm   23 weeks 4 days ago

    First thing I made on buying a bottle of Frangelico. I like it - the hazelnut and orange is a surprising combination. Will definitely make again.

  • Corpse Reviver #2   23 weeks 4 days ago

    It's good with Plymouth, even better with Bols Genever.

  • Spring Cleaning   23 weeks 6 days ago

    good catch, yes, its effects were affecting me this morning

  • Spring Cleaning   23 weeks 6 days ago

    Curated this - changed 45 cl to 45 ml, unless 15 ounces of pisco is appropriate.

    Thanks,

    Zachary

  • Heisenberg's Blue Sky   23 weeks 6 days ago

    Looking forward to trying one (oh, who am I kidding, several) this summer...

  • Wander Back   24 weeks 1 day ago

    I was stunned by how good this was, used Martini and Rossi. Not an intuitive match to me but I'm an amateur.

  • Fernet Me Not   24 weeks 3 days ago

    Thanks. I submitted this on my phone so I was having some issues with the drag down bars.

  • Shaka   24 weeks 4 days ago

    Nice flavor and the Okolehao stands out on the finish. Used fresh limes of the tree and had some lilikoi on the vine for passion fruit juice.

  • Fernet Me Not   24 weeks 4 days ago

    Curated this - changed maraschino cherry syrup to Maraschino liqueur, as per the picture. Sangue Morlacco is their cherry liqueur. Removed "fresh juice" from the lime... we assume fresh juices, etc...

    Thanks,

    Zachary