EvergreenDan

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About EvergreenDan

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    http://www.kindredcocktails.com

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  • Location
    Boston
  1. The Reed & Thistle Master List

    I often wonder if Apricot and Cherry "Brandy" from historic recipes is actually fruit brandy, rather than fruit liqueur. Makes quite a difference.
  2. Pimento Dram

    I can't decide whether I would eat the lemon peel on the way to the Luxardo cherry or not. 1/2 oz of St Elizabeth is a lot. That stuff is very powerful.
  3. Drinks! 2017 (Part 1)

    Measure out 1/2 oz dry vermouth for a 1:5 Martini. Empty bottle of gin (1 1/2 oz) and dispose of bottle. Go to backstock closet and discover that I have no more gin of any kind, including genever and old tom. Turns out a 1:3 Martini is pretty nice. Now for a small Manhattan... EDIT: Turns out my 5 mo old Labrador Retriever didn't really enjoy her sample of my unattended Manhattan. Probably has sorority girl tastes.
  4. Budget cocktails for a crowd

    Batched Manhattans? Vermouth is cheap and you can use something economical for the rye (or bourbon, which might be cheaper), plus Angostura. Leftover bourbon or rye wouldn't go to waste. It's a drink that appeals a broad audience. It also avoids the hassle of squeezing fresh citrus.
  5. Passion fruit in a Painkiller? Not that even the Soggy Dollar makes a good one these days.
  6. Mai Tai Recipes

    @Frogprincesse uses bottled sour mix and adds Apple Pucker to her Mai Tai's. #AlternativeFact
  7. Aperitivo Americano

    Recipe suggests Carpano Antica.
  8. Try a white rhum agricole. Couldn't be more different from a heavy Jamaican-style molasses rum like Smith and Cross. I like both. For some reason, good agricoles can be hard to find, at least around me.
  9. Making Limoncello

    Try tasting what you have (by adding sugar and vodka or water). That said, I believe most people "rest" their lemoncello after its been made for quite a while. I make "Amer Boudreau", a homemade imitation of Amer Picon, and it definitely is better after it has rested in the bottle for a year. That said, I'm drinking the few-months-old batch right now because I ran out.
  10. Cocktail shaker

    I recommend that you buy "The Joy of Mixology" by Gary (aka Gaz) Regan. It has a great intro and also presents a methodology for organizing recipes into families to make them easier to understand and remember. Also, "The Essential Bartender's Guide" by Robert Hess is a spiral bound (lay-flat) book with lots of simple recipes in an attractive format. For shakers, I recommend that you call The Boston Shaker in Somerville MA. They can help set you up with good basic bar tools. I am still using the tools that they originally recommended for me, with one exception. I now use two metal "tins" to form a Boston Shaker as I find them easier to open that one metal tin and a pint glass. They also recommended these two books to me (which they also sell).
  11. The Last Word

    Odd that a Last Word variant would omit the citrus, since it is fundamentally a sour. I'd try adding lemon to that.
  12. Best Manhattan variations?

    Thanks (blush): High Line Stroll
  13. Best Manhattan variations?

    2 oz Rye 1 oz Cappelletti Aperitivo 1/2 oz Maraschino good cherry 2 oz Bourbon (too cowardly to try rye but hey I used Bulleit) 1/2 oz Amargo-Vallet Angostura 1/2 oz Punt e Mes good cherry
  14. Drinks! 2016 (Part 1)

    I'd say if you want it sweeter, skip the dry vermouth. I generally like things on the less-sweet side.
  15. Unexpected louche.

    Water was room temp. So I'm guessing the oils were in the Everclear-type high-proof that I added and they louched when the proof was lowered.