David Santucci

I'm with Gary Regan on this one, no twist for me. A twist of orange could be interesting, but I think it would also make it a very different drink. I'm with Splificator on the Rye though. Wild Turkey is absolutely fabulous. Rittenhouse 100, too. The Wild Turkey is better on its own, but mixed, it's a toss-up. I actually find them very similar.

Angostura is never wrong. In fact, I recently was amazed at how good a Manhattan could be made of regular old Jim Beam, a dusty old bottle of M&R and Angostura. My preference, though, is for Unicum with Bourbon and homemade Abbott's replica with Rye. I recently picked up my first bottle of Carpano Antica. Such a different beast than my usual Cinzano. I tasted it on its own at first and was skeptical. Kinda thin and grape-juicy, with a heavy dose of bitter. But mixed with rye it is absolute nectar. It has a lot more of a bitter kick than your average sweet vermouth, so lately I have just been leaving out the bitters entirely and savoring the beauty of the Carpano-Rye combination. I know this is sacrilige. Give me a couple more like this and then I'll start really experimenting with the bitters.

thirtyoneknots' method seems foolproof to me -- it is exactly what "crack researchers" do in the lab every day. For those that simply must have something more "scientific", I wasted a bit of time one day a while back making the following calculations based on density info for sucrose solutions from the CRC Handbook of Chemistry and Physics, and I am only too happy to share them with my fellow geeks here: Pure Sugar 1 cup sugar = 200 g volume = 236.6 mL sugar content = .845 g/mL 1:1 Simple Syrup 1 cup sugar = 200 g 1 cup water = 236.6 g density = 1.2079 volume = 361.5 mL sugar content = .553 g/mL 2:1 Simple Syrup 2 cups sugar = 400 g 1 cup water = 236.6 g density = 1.3036 volume = 488.3 mL sugar content = .819 g/mL To get .845 g/mL, you want a 64.4% (by mass) solution, or 2.14:1 edited to add more (and more accurate) geekiness

I bet this is another example where "Brandy" meant eau-de-vie instead of liqueur. This would probably be a whole lot more interesting (and palatable) with Kirsch. ← Okay, I went ahead and did the head-to-head. My ingredients: Trimbach Kirsch, Arrow Cherry Brandy, Landy VS Cognac, Brizard Orange Curaçao, Homemade Grenadine, Lemon Juice. I did 4 parts Cherry Brandy, 3 parts Brandy, 1 part each Curaçao, Lemon and Grenadine. Then I put a LOT of ice in both and let it melt for a minute or so. The version with the Cherry Flavored Brandy was awful, of course. The Arrow is okay for something like a Blood and Sand, but it definately can't stand on its own. Sadly, I don't have any Cherry Heering or anything decent like that. So, I doubled the Cognac, let it melt a little bit, and it was okay. The version with the Kirsch was still pretty sweet, but quite delicious. I am a big fan of Kirsch anyway. I guess this would qualify as a Daisy -- lemon juice and Grenadine, served Frappé-style. This is quite a nice flavor combination, definitely worthy of more experimentation.

"Apricot Brandy" is quite possibly the most confusing classic cocktail ingredient. It appears in a good number of recipes, and there really is no good way to tell whether it means sweet, brandy-based apricot liqueur or dry apricot eau-de-vie. Probably the best way to guess is instinct. If the recipe already calls for liqueur and/or sugar and seems like it would be sickeningly sweet with another liqueur, then probably you should try using an eau-de-vie. On the other hand, if they drink doesn't call for any other liqueur or sugar, and seems like it might be too sour or too dry, then you should probably use a liqueur, such as Apry (or Mr. Boston). I don't have any experience with DeKuyper's or Mr. Boston, but have found Jacquins Apricot Flavored Brandy quite acceptable. Generally, with liqueurs, you use such small amounts that, as long as the other spirits are good, you can often get away with lesser-quality stuff (exception: Cointreau). Based on my Googling, it looks like West Virginia allows direct-to-consumer shipping of alcohol. You are in luck! Apricot eau-de-vie is not easy to find, but there are a few online retailers that carry it. I endorse both of Zwack's products from Hungary: Pescetes and Kecskemeti Barack Palinka.

I bet this is another example where "Brandy" meant eau-de-vie instead of liqueur. This would probably be a whole lot more interesting (and palatable) with Kirsch.

I would love to know the history of this one. CocktailDB lists eight different Cuban recipes. I originally tried this one: 1 oz light rum 1 oz apricot flavored brandy 1/2 oz fresh lime juice which is actually really good, in spite of how much liqueur it has in it. Then I saw this recipe in Embury which led me to believe that the original was probably with "Apricot Brandy", meaning the eau de vie, and later someone switched it to Apricot Flavored Brandy, the liqueur. Or maybe it went the other way around. Perhaps when the Apricot Flavored Brandy got into the drink, this opened the door for the Cognac to get in too. To quote Embury again Embury's Cuban (curaçao, lime juice, pineapple juice, rum) is in CocktailDB as the Cuban Special. Embury also lists one of the six Cuban Cocktail Variations in CocktailDB (grenadine, maraschino, lime, rum). Then there is a version that substitutes lemon for the lime and adds orange bitters. Still another splits the difference and combines rum AND cognac with apricot brandy. Then there is the oddball, with rum, sweet vermouth, orange juice and Angostua. What gives? Maybe Cuban was just the name everybody gave to their favorite rum drink.

Here is Splificator's post on the subject. Here is a picture of the bottle.

Anybody else follow Splificator's advice and try Amaro Ciociaro as an Amer Picon substitute? I picked up a bottle and have really enjoyed all the recipes I've tried (Brooklyn, Picon Punch, Liberal), but I've never had the real thing. Or the current version. Or the replica. Would be curious about other people's impressions.

Okay, so I got my bottle of Suze. Haven't tried the White Negroni yet, but it's next on my list. As I mentioned upthread, I was really impressed by a cocktail at Pegu Club called the Petit Mort. Thing is, I can't remember what was in it, apart from Suze and Champagne. If one of you NYC eGulleters goes by Pegu Club, could you post the ingredients list? Okay, time to try the White Negroni...

I like Brugal Blanco. In fact, I think I like it better than Havana Club.

Has anyone tried the Kensington aged Gin? I'm intrigued by it. In The Fine Art of Mixing Drinks Embury breaks Gin into two classes -- White and Yellow, and professes that is favorite, at least for Martinis, is one of the Yellows, House of Lords. Kensington seems to be a Yellow Gin, so I'd like to try it. I haven't seen it anywhere in my travels, however. Apart from Kensington, Seagram's seems to be the only aged Gin on the market. I haven't picked up a bottle of the 100 proof yet, but I'll definately be trying it soon. I am a fan of Citadelle but it doesn't work in everything. I'll echo what everyone else is saying -- Plymouth is great, it mixes with everything. And makes a pretty nice Martini to boot.

Not too long ago I tried whipping up a batch of brandied cherries. Got a bunch of fresh cherries, pitted them, and put them in a jar with Brandy (mostly), simple and Maraschino (just a little). I have to say, I was pretty disappointed. The cherries just kind of got bleached out -- in color and in flavor. I don't think the Maraschino helped them any either. Recently I was able to pick up a couple jars of the Luxardo cherries in New York and -- WOW! They truly are sublime. They are deeply and intensely red (think black) and very, very sweet. Now I see where those radioactive supermarket cherries got their ideas from. As far as I can tell they use no Brandy or Maraschino, or anything. Just a very heavy syrup that gets its color and flavor from -- cherries! So my plan now is to get some of those frozen Cascadian cherries that people have said good things about, turn half of them into juice, then turn the juice into as saturated a syrup as I can, throw the cherries into that and see if I end up with something reminiscent of the Luxardos.

I have made my own, using the recipe at The Art of Drink. It is delicious! It does tend to separate though, but this is easily solved by shaking the $@#& out of it. I keep it in the fridge, but then again I keep all my homemade syrups in the fridge.

Thanks for the tip jmfangio. I have been searching high and low for Suze ever since visiting Pegu Club, where I had it in an absolutely fantastic Champagne cocktail called the Petit Mort.

Just tried one of these -- what a fantastic drink! Summery too. This drink is "so right now". Per bostonapothecary's suggestion, I added dash of Kahlua as I got down to the end. His instincts are right on -- the resulting drink is a very different beast, but quite rewarding in its own right. The flavors work together well and the result is chocolatey-yummy.

The Champs Elysées is probably my favorite Chartreuse cocktail so far. Try it with a lighter Cognac such as Pierre Ferrand Ambre or Remy Martín, and cut back on the lemon juice from 2:1 to something like 4:1. Then just balance the sour with either just Chartreuse or some Chartreuse and some Simple, if you want a less herbal note (I like it both ways). I've only tried it with Green Chartreuse. It's one I make quite often and, in those proportions, most people seem to like it.

Are there any stores at which The Bitter Truth bitters can be obtained?

I've been using the Abbott's in Whiskey cocktails. They are fantastic in a Manhattan, but in an Algonquin (Rye, French vermouth, pineapple juice, bitters), they are transformative, taking an, IMO, just okay drink and making it into a really good drink. I expect they could have a similar effect on other cocktails with fruit juice. I'm not sure if I know what you're getting at, but I would say that they are both. They are definately a very strong presence, and the aging does not seem to have changed that.

I, for one, don't like tart drinks. Nathan, what brand of Maraschino do you use for your 2:1:1 Aviations? I like the funk just fine, but I find that if I use much more than 1/4 oz. or so of Luxardo Maraschino it overpowers everything else. Others have posted similar opinions. I usually end up reducing the Maraschino in recipes by 1/2.

Well, for a tasting, most people opt for relatively bland food, more to serve as a palatte cleanser than to provide contrast for the food. Luckily, mexican cuisine features some very simple, yet delicious choices. Things like quesadillas and refried beans. One dish that combines elements of both, and is easier to eat, is molletes, which are simply toasted bread with refried beans and melted cheese. It is usually served for breakfast, but i think it works anytime. For the beans, slowly cook some dry beans (preferably canary beans, frijoles canarios) overnight with onion, salt and butter. Put them in a pan with some of the liquid and mash with a potato masher or hand blender or put them in the blender. Then, split bolillo or telera rolls, toast and butter them, cover with beans and a nice melting cheese (queso Chihuahua, if it's available in your area, if not perhaps Quesadilla), and toast until the cheese melts. Top with a simple salsa if you like, but go easy on the chile. If bland is not what you are looking for, then the sky's the limit. Queso fundido, ceviche, sopes or tlacoyos, chicharrón, rajas, and heartier dishes like carne asada, tinga, pescado Veracruzano or cochinita pibil. The list goes on and on and on... For Tequila, make sure you have something from El Tesoro de Don Felipe in the tasting. I second the recommendation of Reserva de la Familia, but I'm not so crazy about Corazón or Milagro. Other well-respected brands are Herradura, Casa Noble, 1921, Lapis, Espolon, Centinela and Chinaco, to name a few.

Again, the Savoy is probably not a good place to look for systematicity. I'm pretty sure that there are instances of the exact same recipe being in the book under different names.

When I told my Swedish friends I was desperately seeking a bottle of Punsch they looked at my like I was crazy. They can't stand the stuff, because it's so sweet. When I told them it was to be mixed in cocktails they agreed that perhaps that would be palatable. Anyway, they did promise to bring me a bottle.

Facile Swedish Punch?

We are always looking for that uniquely human trait that separates us from the animals, and are always finding that the trait that we supposed made us special exists somewhere else in the animal kingdom. Our brains, for example are not the largest relateve to body size (squirrel monkeys' are), or even the most convoluted (dolphins'). Chimpanzees and crows fashion and use tools. So too with the ingestion of unpalatable botanicals for medicinal purposes. Chimpanzees eat bitter leaves to ward off parasites. Elephants seek out and eat a particular tree to induce labor. Nor are we unique in the method of self-medication favored in this forum. Chimps and gorillas will travel for miles seeking out alcohol-rich rotting fruit (which, admittedly, also has a high nutritional content). And, apparently coffee and coca were discovered by humans by observing their effects on goats and llamas, respectively. But, as far as I know, we are the only species so far that has been observed mixing cocktails.