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  1. @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.
  2. 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.
  3. 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.
  4. Blanco, Reposado or Anejo?

    Being good at cocktails doesn't make you good at food. And vice versa.
  5. 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.
  6. 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.
  7. Drinks! 2018

    When made with Nikka and Laphroaig, EU-then-Asia? https://kindredcocktails.com/cocktail/traveling-scotsman
  8. Drinks! 2018

    All the ingredients come from the EU. Wait. Snap. All the ingredients used to come from the EU.
  9. Drinks! 2018

    Greenpoint-ish / Rob-ish Roy thingie. 1 1/2 oz unsmokey Scotch (Tomatin 12) 1/2 oz campfire Scotch (Laphroaig 10) 3/4 oz Punt e Mes 1/2 oz Green Chartreuse Stir, strain, big rock. Smokey, herbal, touch bitter, touch sweet. Fantastic. New fav. Needs a name.
  10. Drinks! 2018

    I didn't know tangerines laid eggs. Are the yolks orange? Sugar is simple to add to a drink, but difficult to remove.
  11. @Smokeydoke It's hard to make recommendations without knowing what you like to drink. This is assuming you are stocking for yourself and not guests. If you're not sure about Scotch, try something at at bar -- maybe a Rob Roy. At the most basic level, there are two main camps -- smokey and not. Given your user name, I'm guessing you like smoke? You have Campari. If you like bitter things, there are lots of options to explore. Fernet Branca is quite bitter, but also quite minty (more menthol, I'd say). It is used in classic cocktails in very small amounts. Cynar is a wonderful alternative to Campari. Whereas Campari is bright and summery, Cyner is dark and autumnal. You haven't mentioned vermouth. Get 375ml bottles when possible, especially of dry vermouth and keep it in the refrigerator. I like Dolin or Boissiere dry vermouth. For sweet, I love Punt e Mes, which is more bitter -- sort of a amaro / sweet vermouth hybrid. Vermouth and other aromatized wines taste quite different, but they don't last forever. Don't have too many open at once. And with regard to brand, I find that with liqueurs, better brands are almost always worth it, for example Cointreau or Pierre Ferrand Dry Curacao instead of your generic triple sec. With spirits there is a sweet spot. Better brands come through in cocktails, especially simple cocktails. But rougher, less refined brands or expressions sometime cut through the complexity of a cocktail. For example, lots here like Pierre Ferrand 1840 cognac -- a higher proof somewhat cheaper alternative that works great in cocktails. For the same reason, I tend to like unaged tequila in cocktails -- the wood makes it taste less of tequila and more of whiskey.
  12. Drinks! 2018

  13. Drinks! 2018

    @Smokeydoke I would suggest you find real, high quality orgeat or make some. It tastes like actual almonds (nom, nom, by the handful) rather than extract (e.g. marzipan). Small Hands is reported to be great. BG Reynolds is good, although it is tan in color which puts some off. I would avoid Fee. @JoNorvelleWalker is the Mai Tai queen in these parts. Probably has done more experimenting than anyone with this particular drink. Tiny correction. It's Kindred Cocktails, not Spirits.
  14. Drinks! 2018

    Someone posted this from Fred Yarm's site, CocktailVirginSlut. I tried it tonight and thought it was pretty great. My wife, who isn't a huge Zucca or Cherry Heering fan, loved it too. Estocada by Sahil Mehta, Estragon, Boston 3/4 oz Mezcal 3/4 oz Cherry Liqueur, Cherry Heering 3/4 oz Zucca 3/4 oz Lime juice 1 twst Lime peel Shake with ice, strain into a coupe, garnish