Jstern35

Wanted a negroni only to find out I had no gin left! So instead a take on a boulevardier tonight .... 1 1/2 oz high west rye 1 oz campari 1 oz sweet vermouth 1/2 oz luxardo amaretto Chartreuse rinse Hit the spot!

1 1/2 oz Lairds apple brandy 1 oz Old Weller bourbon 1/2 oz Prunier Orange Cognac 1/2 oz Vya sweet vermouth 1/2 oz Luxardo amaretto 1/2 oz lemon juice 2 dashes old fashioned bitter 1 dash orange bitter 1/4 oz grade b maple syrup Might be a keeper

Threw together a nice tiki'ish kind of drink to take in the perfect saturday with 1 1/2 oz light rum (Flor de Cana) 1 1/2 Goslings 3/4 oz triple sec 3/4 oz batavia arrack 1 oz lime juice 1/2 oz agave syrup few dashes of reagans orange bitters over crushed ice and topped with home-made carbonated raspberry lemonade

Just discovered this forum. After reading some of the recipes on here I definitely have some learning to do but here was today's effort.. 2 oz Maker's mark 1/2 oz green chartreuse 1/2 oz cherry liqueur 1/2 oz vya sweet vermouth Juice of half a Meyer lemon couple dashes of Angostura proportions can use some tweaking but flavor wise its right therr

I've never had the patience for baking but I've had some free time of late and figured why not! I mostly used this recipe 4 hour baguette The shape of the baguettes were a bit off, as were the slashes but I guess that'll come with more practice. They were baked in a 450 degree oven with a cup or so of ice cubes on the over floor. Apoligize for the crappy cell phone pics It had a great crust with a nice light inside; the flavor could've been a lil deeper but for a short time frame I can't complain. All in all it was definitely enough to get me to delve in to bread baking deeper.

My bar stock is running a bit low so had to make do with what was around.. 2 oz plymouth gin 3/4 oz st. germain 3/4 oz orange juice 1 oz pear juice 4-6 dashes of cherry bitters Was quite good!

The local market had a some pretty good looking porterhouse for sale so picked up some for dinner. Pan seared and basted with some clarified butter and duck fat, finished the strip side in the oven. Ignore the 20 year old plate All done