EvergreenDan

Matthew, I buy small lemons at Trader Joe's. I can cut off just what I think I'll need and squeeze that, including just 1/4 oz. What you juice doesn't have to be a nice half. Alternatively, put the rest in a tumber, add seltzer, and enjoy with dinner? What I hate is having to buy a 750ml bottle of something that's a lifetime supply (like Violette, since 1/2 tsp is about all I can take in an Aviation).

I had to improvise, using lemon instead of lime and Becherovka for the Velvet Falernum. Still a mighty fine drink -- worth trying the next time you're in the mood for a Margarita.

Already is. My my local store, it's $29.

It has a big diamond on it. Diamonds are expensive. Hence a price increase.

1 oz FrogPrincess ....

That Alabama Slammer order was followed by a ... you guessed it ... Long Island Ice Tea order. I used Ramazzotti and seltzer for the cola.

I used bourbon + Cherry Heering to make an Alabama Slammer that was requested. Guy said it was great.

Oh Frog, with Smith & Cross?! I need a hug.

That's a big 'un. If I had 4 cocktail-luvin' friends near me, I'd buy one and split it, which would be rather economical. They have a hard candied outer skin/shell and are bursting with concentrated fruit flavor. I liked the ones I made, but I love these.

If you like a Boulevardiere, try a 1794. You say that like it's a bad thing.

I've found just the opposite -- that sour balances the sugar in amari and often makes for a wonderful drink. Gin/Campari/Lime, Gin/Cynar/Lemon. Lemon/Meletti flip.

These cocktail recommendations are based upon knowledge of the flavor profile of the ingredients. This feature was the inspiration for the "kindred" in the name. It also knows how ingredients are categorized, so that a search for cocktails with "whiskey" will return cocktails with "scotch", "bourbon", "rye", etc, even though whiskey doesn't appear in the ingredient name.

Jo -- That's not inconsistent. I've only had one bottle of Vya. I liked it by itself, but I couldn't mix with it. It was just too bold. I'm still thinking the ratio and vermouth choice could be leading you astray. Fortunately, vermouth is cheap. If you don't like it, it's not the end of the world.

Interesting. My alcohol education was, roughly: Sweet juvenile crap (through high school only) > beer > Martinis & Scotch > Campari > Bitter cocktails > All craft cocktails, except sweet ones without bitterness I liked Martinis from it git-go.

I believe you like gin neat or straight now. I would go with a less extreme amount of vermouth. Rather than swing the pendulum all the way to 1:1, try maybe 5:1. Also Vya is a bold and unique vermouth. Something more mainstream, like Dolin dry or Boissiere would be a good choice. I'm surprised that you complained of the lemon oil. I would think all you'd taste is the Vya. Also try skipping the orange bitters. I know I will be beaten with a bottle of Wray & Nephew Overproof, but especially with an olive, I think it spoils the drink. There are way too many drinks with orange as a key flavor. I would also try it at least initially without the twist. I think the twist and olive are compatible, but not necessary. Either is sufficient. A big, vibrant green olive like a cerignola is awesome. Personally I think sugar has no place in a Martini -- the ONLY popular cocktail that is neither sweet nor sour.

:laugh:

Accepting for the moment the concept of a gustatory latch, then I'd say it's umami.

Ransom's botanicals are challenging, at least to me. I like it, but it's not "easy."

Personally I'd go to a good bar and try some juniper-backward (??) gins. If you like floral flavors, Hendrick's might be a good place to start. Or Plymouth. A fresh Gimlet might be a simple cocktail where the gin would be present but balance with sweet/sour and citrus. Personally I don't care for an authentic gimlet with Rose's lime cordial. If you're brave, you might try a flight of gins neat to sample them side-by-side. I applaud the experimentation with flavors that you used to dislike. Acquiring new tastes is a pleasure of maturity.

Maybe time to direct your enthusiasm for experimentation and permutations of a drink to sometime brown and stirred? I only make mint drinks when I pull the stuff from the garden to prevent it from raising the Mintopolis flag.

Or maybe to add an agricole element?

I agree. It's much closer to Suze than Campari, so that's where I'd look for inspiration. I wonder if people would contribute if we created a large number of separate "Hard to mix with" ingredient threads. With the amaro explosion of late, I have lots of bottles that needs some recipe development.

Interpreting a recipe that calls for "apricot brandy" (or cherry brandy for that matter) requires some thought about age of the recipe and sugar balance and the recipe construction. In my recipes I use eau-de-vie (unaged distilled fruit wine), dry <fruit> brandy (aged distilled fruit wine), and <fruit> liqueur (fruit flavor or juice added to some base spirit, plus sugar) to distinguish three rather different ingredients. "<fruit> brandy" could mean any of the three. Argh.

I would and have. May have to adjust the sugar balance a little, and of course there's the cognac base difference.

May I suggest a lighter touch on the sugar, and rimming just half the glass?