Vin Ordinaire

I would also recommend Hangtime and Murphy-Goode. Both priced around $15. They're reliable values and not too difficult to find. edited for grammar

I just took home a bottle of a really unique liqueur, one which I don't think is readily available in the US. It's called Finnet, a fennel infused liqueur in the style of limoncello. First, a description: weighing in at 30% abv and pouring a pale pea green, Finnet has a flavor that is exactly like raw fennel. In fact, without having a piece of fennel to crunch along side my glass, I can't really discern a difference. It's sweet, but not overwhelmingly so, the sugar offset by the green herbal and anise like flavors of the fennel. I'm really enjoying it's light and refreshing flavor, and I suspect it would be excellent as an served as an aperitif, or a palate cleanser between courses. I think it could make a excellent cocktail, but I can't find any mentions of it online, and nothing readily appears to me. I've been racking my brain to no avail. Does anyone have any suggestions? I'm tempted to try it in place of an anissette in traditional recipes, but the flavor difference is as distinct as fennel is from black licorice. Any ideas would be more than welcome. I did try one recipe, an improvised bastardization of a negroni, combining one part plymouth gin with one part vya dry vermouth and one part Finett, garnished with a lemon twist. It was one of those mystical mixological occasions where quality ingredients combine to create something truly horrid. Salty, stale, and musky at the same time. Just nasty, basically. I can't remember the last time I poured out one of my own creations, so I beg the wisdom of cocktalians everywhere.

While I doubt this is what you had in mind, Macallan makes a liqueur called Amber, which is a sweetened whiskey flavored with maple and pecan. I found the flavors overpowering, one-dimensional, and much to sweet, but many of my friends who don't appreciate Scotch loved it. And while I'm not a fan of vodka in general, I was very pleasantly surprised by Vermont Gold's subtle but distinct maple edge and gentle sweetness.

I've been enjoying a drink I adapted (read: stole) from a local restaurant. It's a combination of my two favorite Campari preparations: the Negroni and grapefruit supremes in Campari syrup. The drink 1 oz Campari 1 oz Gin (I use Plymouth) 1 oz Sweet Vermouth (Noily Prat Rouge) 2 oz grapefruit juice (ruby red is best) 1/2 oz brown sugar syrup (simple syrup made with dark brown sugar

With the current craze for Pinot Noir, (call it the "Sideways Effect"?) it seems nearly impossible to find decent Pinot Noir from California or Oregon for less than $15 a bottle. All my old favorites have either dramatically increased in price, or the quality has taken a nose dive. So I ask, what if anything are you drinking? edited 'cause I can't proofread

Hello all, I'm new to eG, and thought I'd toss my hat in the ring. Recently, I've really loved Jean Marc Burgaud's single vineyard Morgon Cote du Py. One of the most structured Beaujolais I've come across. It really seems like it could use a little time in bottle to soften and integrate. Also, on the plain ol' Beaujolais level, the Domaine Terres Dorees Beaujolais L'Ancienne Vielle Vignes from J.P. Brun. Really affordable at $10-$12 a bottle And another Duboeuf bottling to keep an eye out for (though I sometimes find his wines sweet and candy-like) is his Domaine des Quatre Vents from Fleurie.