boredwiththesea

Distribution in PA is through SWS. Keep an eye out for a new line of 'modern' flavors thanks to Imperial...

Now that peaches are entering season, I've decided to embark on a project for a cocktail I'm working on for my current bar, which is the creation of a more mixable, custom Southern Comfort/Cuff & Buttons style liqueur, and wanted to solicit any information any folks here might happen to have, specifically as regards constituent ingredients/notes in Southern Comfort. So far, obviously, peach & orange, as well as vanilla, and some cinnamon (?). At the moment, I'm think of mixing an infusion of brulee'd, baked peach with fresh peach, orange zest, vanilla bean, and a hint of cinnamon. Near as I can tell from the information available, originally the liqueur was an attempt to improve on the flavour of poor-quality, young whiskey arriving in New Orleans from points north. Any guidance/obscure information/tips anyone here might have would be greatly appreciated, and of course I'll be excited to share successes and stumbles along the way, as well as any final recipe arising for all interested. Cheers, NJ

Well, I've always been a great fan of the Widow's Kiss... described by Ted Haigh in Vintage Spirits and Forgotten Cocktails as being, perhaps, "the most evocative drink ever." Now, in Doc's lays claim to his preferred recipe being as follows: 1.5 oz Calvados .75 oz Yellow Chartreuse .75 oz Benedictine 2 dashes of Angostura, shaken, strained up, garnished with cherry. However, having somewhat provincial taste myself sometimes, and finding, in Philadelphia, a comparable abundance of cheap Laird's Bonded Applejack (as compared to lovely, but very frequently over-priced Calvados) I frequently find myself preferring it prepared as follows: 1.5 oz Laird's Bonded Applejack (100 pf) .75 oz Green Chartreuse (110 pf) .75 oz Benedictine (80 pf) 3-4 dashes of Angostura, shaken, strained up, garnished with cherry. Which makes, in the end, for a drink with one of the highest the overall proofs I would dare to recommend, even after dilution, especially as there's nary a small cocktail glass to be found in the fair city of Philadelphia, and the best bartenders in town tend to bring up the pour while preserving the proportions. Loving, as I do, Lemonhart's 151, I though one night that perhaps a bit of that flavor would make a fine addition to the cocktail. I can't honestly recall whether it did or it didn't: the hangover left me disinclined to repeat the experiment. Cheers. N.

Greetings all -- Anyone have any pointers on a source for the most bitter cocoa nibs available for purchase? Any help would be much appreciated. Nick.

Greetings all -- does anyone have advice on places in Portland, OR that are particularly pushing the envelope vis a vis culinary cocktails/classical cocktails/paired cocktail-course dining menus, especially those places that might be micro-distilling, or using their own house mixers/products? Headed out in a little more than a week, from the east coast, to check out some places where I and my partners may be opening a bar in the above-mentioned style. Want to scope out the city scene, the competition, and never want to miss an opportunity to enjoy a good drink, and some excellent food. Thank you, and warmest regards! N.Jarrett