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  1. EvergreenDan

    Drinks! 2018

    The juniper flavor works well. Many brands are made.
  2. EvergreenDan

    Drinks! 2018

    *cough* Gibson.
  3. Every time I read this ingredient, I think explosive. Oh, and looking at the ingredients for your Lasagne, I'd say forgetting the celery saved you a couple hours of work. With 4 meats (5 if you count porcini), it sounds great.
  4. Yes. I figured I got the wrong table's drink. Came back the same. Sent it back and asked for a glass of CAF. Mysteriously, they JUST ran out. Ordered a Martini, which at least contained gin. And a lot of water. Next time beer or Scotch neat.
  5. @FrogPrincesse I had a house special Manhattan at a so-so place that featured CAF and some nice rye. What came, I'm confident, was vodka and grenadine.
  6. I agree with a Daiquiri as a test of skill, but a Martini, Manhattan or Negroni? They are good made with almost any reasonable ratio or ingredient choice. This makes them a good choice in a bar I don't trust. If I get a cold glass of gin with an olive, I'll still happily drink it. But if I get a Daiquiri with sour mix, I'm just going to pout.
  7. @PassionateAmateur Those are some great looking bottles, none of which I've tried except the Zacapa Solara. It is highly sweetened. Treat it like rum liqueur, or like a rum Old Fashioned -- just add bitters. When you try the Vino Amaro, I'd be curious to know what it is like. I bet it makes a great Manhattan.
  8. Gotcha. Lice ova be free!
  9. @Smokeydoke Crema de Mezcal is a liqueur. It may throw the sugar balance off is used for mezcal in recipes without adjustment. I'd suggest you try their Vida next time, which is a straight spirit. It is their least expensive mezcal, and is perfect for mixing.
  10. EvergreenDan

    Rhum Agricole: The Topic

    Bam. Searching Amazon for a new head.... I'm curious to try your drink. I had a Bourbon, Sfumato, creme de peche, Cynar 70 cocktail the other night at Russell House Tavern in Cambridge, MA USA. It sounded good on paper, but the peach dominated both the flavor and sugar balance. Still, I think the concept might be good.
  11. EvergreenDan

    Gentiane Apertifs (Suze, et al)

    Also tried the White Negroni again (Suze/Cocchi Americano). Nice for a change. The vivid yellow color is a touch alarming.
  12. EvergreenDan

    Blanco, Reposado or Anejo?

    Being good at cocktails doesn't make you good at food. And vice versa.
  13. If you like Campari, Punt e Mes works great as the sweet vermouth in just about any recipe, including or especially a Manhattan. Gin: Martini, Negroni, Gin & Tonic (good tonic makes quite a difference), Martiniez (if you don't insist on Old Tom), Pegu Club, Pegu Club (Pink) - my variation with Campari Rye: Vieux Carre (with Cognac), Red Hook, Manhattan (including many variations), Old Fashioned, Sazarac, Many of these are stirred, spirit-forward drinks, making them really easy to make. If you prefer lighter, brighter drinks, look to the sour family (spirit, lemon or lime, sugar and/or sweet liqueur). Some sours have an egg white for foam (e.g. whiskey sour), but you can almost always omit that to make it simpler.
  14. Give us some cocktails that you like and we can suggest others that have few ingredients and uncomplicated instructions. Most cocktails are simple to make, requiring only the most basic skills. Drinks with citrus require a knife, cutting board, and squeezer. Eggs required double shaking (first with little or no ice, then with ice). Many cocktails can be built (make in the serving glass) even if they are originally stirred (in a mixing glass with ice, then strained into the serving glass) or shaken (in a shaker then strained into the serving glass). There would be some minor changes in dilution, temperature, and mouth feel. I admit to building Martinis over a big ice cube in a frozen rocks glass when I'm feeling lazy.
  15. EvergreenDan

    Drinks! 2018

    When made with Nikka and Laphroaig, EU-then-Asia? https://kindredcocktails.com/cocktail/traveling-scotsman