EvergreenDan

Yes. Rich simple syrup usually means 2 parts sugar to 1 part water (by volume), whereas simple syrup is assumed to be 1:1. And, yes, some people use 1.5:1 just to confuse things. The sweetness of these syrups isn't as different as you'd think, though. With a little experience, I think you'll be able to look at a recipe and adapt it for your taste. I almost never add simple syrup to a cocktail until I've tasted it (warm, before ice) to get an idea of what it's going to be like. I usually reduce or skip simple syrup, and often adjust the acid by increasing the lime or lemon or substituting dry vermouth for some portion of the sweet vermouth. When making cocktails for others, you need to gauge how they respond to sweet drinks. I consider sugar the enemy of cocktail ingredients. You can always add sugar if you want, but it is hard to get it out of a drink without affecting other aspects of balance. It is trivial to make your own 2:1 syrup. Pour the sugar into a squeeze bottle. Pour in hot water. Shake. Put it down but shake it every time you walk by. Within a few minutes it will all be dissolved. Keeps in the fridge (some sugar will crystallize out) indefinitely. 1:1 will not keep forever.

I made a white-ish Negroni last night with equal parts Redemption white rye, Breckenridge Bitters, and dry vermouth. Not earth shattering, but a nice variation. My wife sniffed and made "that" face, so I made her's with white rye, Campari, and Punt e Mes. She said, "yum."

I have a bottle of Redemption white rye. The stuff reminds me much more of a white agricole like Rhum JM than it does a regular aged rye, including Redemption. Am I crazy?

@Czerquerhaus - Right. I'm suggesting that if your local store can get Antica, I bet they can get Punt e Mes. Maybe they can special order it for you at no extra cost.

@Czerquerhaus - You can get Carpano Antica but not Carpano Punt e Mes? Special order, maybe?

Or alive. Can't tell.

I tried the Armistice too. Whereas I find that Leopold Maraschino usually gets lost, even the 1/4 oz in this deal came through nicely. Lovely.

I'd go with a Martini served in a tea cup. I attend Chautauqua Institution, a cultural center in western NY state. Its original mission was to train Sunday School teachers and serve as a (Christian) summer "camp." Alcohol was forbidden, so the LOLs (Little Old Ladies) would sip their Martinis using a tea cup and saucer, sitting on their porches. Now-a-days Chautauqua's religious origins have receded and it thrives with vibrant music, dance, theater, lecture, and waterfront sports.

I used St. Elder. I wonder if it is more elderly than St Germain.

Oh my, this is terrible news. I send my sympathies to his family and friends.

Promising, but didn't the Benedictine get lost? (I sub'd other ingredients.)

Katie -- Fernet Jelinek is nice stuff, but quite mild compared to most other Fernets (Branca, Leopold, Luxardo). The later have a much stronger menthol note, and are more bitter as well.

Re Malacca. Unimpressed. I suppose you could use it in a Martini if you like it's profile, but it gets lots easily in a cocktail.

Coward.

Yes. The black pepper is unique, at least among the amari I know.

Really? I found Seneca Drums to be very pine/juniper forward. I haven't tried the McKenzie gin that I just saw on their site. Their rye is very, very spicy.

Kerry -- Nice video. I didn't know you had facial hair.

Back at 'cha

I just saw Wiser's in Cambridge, MA. But I'm wiser now and didn't buy it.

Amargo-Vallet is appealing when you sample it straight, but it has resisted several attempt to mix with it. Has anyone had success with this odd amaro: http://haas-brothers.com/product/fernet-vallet-amargo-angostura-vallet/

The 100ml size looks like it's ready for a rag to be tucked into the neck.

Adapted from the 4, 5, 6 at Brick & Mortar, Cambridge MA 1 1/2 oz Islay Scotch (Bowmore legend) 3/4 oz Luxardo Abano 1/2 oz El Dorado 15 Stirred, rocks. They served it up with demerara syrup, Sheep Dip, and unknown ratios. I like my version a bit better. Also made it with rye, which was excellent. Maybe a little lemon bitters or expressed peel would be nice next time.

Thanks. May I quote you?

Bernet Frankenstein You will thank me or curse me. No other options.

Agreed. I'd sub equal parts Carpano Antica, Campari, and some dry vermouth for Punt e Mes. Not the same, but would probably work okay. The vanilla in Carpano can be a problem.