EvergreenDan

Oh dear. Let us help our friend. What vermouths have you tried?

I use those same metal straw spoons (stroons?) for mashing up a boozy, flavored ice cube -- a fun technique for summer. (Campari or Aperol with lime frozen, add to a G&T). I called it Frosun.

Inspirted by Campus Five's Fern et / Campari mix, I tried equal parts Campari, Aperol, Apricot liqueur, and Malacca plus 1/4 tsp citric acid per 4 oz. The Apricot was a mistake. I thought I had Giffard Pamplemousse in hand (which might have been less complex but better). It was promising enough to invite further exploration. I'd like to try something high in alcohol and very flavorful in lieu of the gin which gets lost. Fernet obviously works, but I'm looking for something without the menthol. Maybe Sibilia or Nonino. I might up the citric acid too, but there is a fine line beyond which it tastes like your kid's sour candy.

I can't find the reference now, but someone suggested 50/50 Campari and Fernet. I tried it and found it a touch sweet and -- dare I admit it -- intense for me. Adding another equal part of dry vermouth turned it into a sort of dry minty Negroni. I liked it. Fernet has the ABV to pull this off.

From the Goslings Old web page. Is the recipe a joke or a website error?

Old Monk has a heavy molasses aroma. It is not actually very sweet. I'd literally at a touch of molasses -- maybe start with 1/4tsp.

That should be called the Presidential Cocktail.

@JoNorvelleWalker - What orgeat are you using? I'm wondering if it is really sweet, cause you sugar balance difficulties with recipes. I've never found the standard Trinidad Sour overly sweet when I make it with B. G. Reynolds, and I have a sourtooth.

Tart! Wait. Don't take that the wrong way.

http://forums.egullet.org/topic/140560-quick-infusions-by-n20-cavitation/

Coward (but I'm hiding in your shadow). Odd quantities -- makes one huge or two small drinks.

Hmmm. Brown University: 1:1 bourbon & dry vermouth, plus orange bitters. My kind of drink. '80 ScB http://www.cocktaildb.com/recipe_detail?id=350 http://online.wsj.com/public/article/SB118919826671120943.html I didn't find a good reference to a Columbia cocktail that was definitely the university's drink.

PV - I'm sorry to hear of your loss. Those are some fine looking cocktails.

Thanks, Frog. Both look great. We were a bit hampered by our 13yo daugher. No problem at Craft & Commerce, but she was tossed at Polite Provisions.

Went to Polite Provisions in FrogPrincess's San Diego. Great soda fountain atmosphere. Great drink value. Excellent ingredients and ice, and very modest prices. The Pisco, Aperol, honey, lemon cocktail my wife had was particularly memorable. I would really like to try Nobel Experiment but I doubt I can make it happen. Very good craft cocktail town.

I just found this in Boston and rather like it too.

Tell us how you like the Black Balsams. It mellows in the bottle. Latvians like to age it a year before drinking.

I was at Craft and Commerce last night (your town, frog), and the bartender made my daughter an awesome ginger mocktail with their house ginger syrup, lime, and seltzer water. I'm pretty sure he said they mix ginger juice with simple syrup. BTW, it was a very nice experience. Great bartender, very good food (particularly the roasted bone marrow), and good cocktails.

I bought the St George aged rye gin. Alas, for the the botanicals are too far from classic juniper for my taste. I was hoping to use it like a London dry, but I think it needs to be manhandled like Ransom. Mighty well be your thing, Rafa.

Damn. I was JUST in NYC and had planned to visit Astor but the logistics didn't quite work. And, alas, MA does now allow out-of-state booze shipments. I guess I just have to wait to see if it hits Boston.

You guys are talking about Unicum like you can buy it at the corner packie. So. Wheredagetit?

The Potter's says it's superior right on the bottle. They should double the price.

Giffard Abricot du Roussillon. I'd like to like it. Jolly Rancher to me, but I tend to that association with stone fruit liqueurs. YMMV.

Zach Pearson's Rose Window is a violette monster.