EvergreenDan

Drink more and report back Turns out it was Costello. Phew.

The peach is gone from the Lagavulin. Glass was cleaned like all the others, and I don't detect any odor from any of the glassware. But now I hear Elvis playing when I drink it.

The Boston Shaker has 16oz bottles of Angostura. And lots and lots of other bitters. Great place, nice people, and they ship.

This is very strange. I poured a bit of Lagavulin 16 (my favorite of Scotches that I can drink without a pang of guilt). With every sip, I get a strong nose of peach. I'm not talking about close-your-eyes-and-imagine-the-gestalt-of-peach. I'm not talking about florid descriptions referencing shoe leather, ear wax, or forest duff. Peach, like peach jam. Nothing peachy on the palate, only the nose. I've sniffed my hands, clothes, chair and naughty bits -- no hint of peach anywhere. I've never noticed this before. Perplexed.

That's really too bad. Looking at the other Hood River brands, it does not seem to be an obvious match.

A friend just brought me a bottle of the new Riga Black Balsam currant version (with purple type on the label). Lower in proof and fruity. I also got mint, although my friend didn't notice it. Interesting.

Most people swear by their ingredients. Chris's ingredient's swear at him.

Made a Shiver (Campari, Doug Fir, grapefruit) for the first time in a while. Even better than I remembered.

Do you live near Watkins Glen, NY, where Finger Lakes Distilling is? I had their McKenzie rye. It is much stronger in rye flavor than any other rye I've had. If you like it neat, then you really like rye. I have recently seen their bourbon in Boston. They make a ton of different things. Fun place to visit for a tasting, too.

How. Wonderful. Dibs on Vieux Garçon as a cocktail name. Rafa, I mean you.

Thanks for the idea. I found the genever a touch subtle in this drink, and I bumped it up 1/4 oz plus used Leopold Maraschino. Next time I think I'll try 3:1:1:1 or 4:2:2:1 (with 1 being the Chartreuse). Worth revisiting. I wonder if Tammany Hall would work with Punt e Mes...

"Pappy" and "bargain" are matter/anti-matter. They annihilate each other, releasing massive amounts of energy drunkenness.

Just to be clear, I didn't create the version with Campari and Ramazzotti. I got it from someone on chwhnd. This is indeed my favorite variation. And -- this is embarrassing -- Toby Maloney probably created the Campari / Nonino version, and perhaps intentionally (or unintentionally) changed the name to Airplane. The Ramazzotti variation is either Plane nor Airplane. If made with Gran Classico and Amaro CioCiaro (my invention), I call it a Balsa Airplane and is also excellent.

Poo. Sorry to disappoint you. You made the original Paper Plane (Nonino, Aperol). It isn't my favorite variation, but it should not be sweet. Nonino is pretty dry compared to the average amaro. I'm guessing it needs more acid. Perhaps your lemons were a bit less sour than normal? My favorite variation, which I served to guests two days ago, is Campari and Ramazzotti. It is better than the original -- more bitter and synergistic. It is definitely not sweet. I call this variation a Paper Airplane, a name I got from the chwhnd forum.

Kittens are fucking vile -- the Cake Vodka of the animal world. JNW -- I hope you're okay. Accident? Fall? Sounds bad.

I personally think Branca Menta is harder to like than Fernet. Put that shot of Angostura in this: Trinidad Sour.

You say that like it's a bad thing. Maybe try a Hanky Panky or Bitter, Bitter, Bitter, Bitter or Eeyore's Requiem?

Let us know what you think of the white JM. I love it myself, but haven't compared it to many others.

Trifecta of spousal abhorrence: Mezcal, Spanish brandy, Fernet Branca. We're having it tonight.... Hey, we're famous. http://drinks.seriouseats.com/2014/01/what-alcohol-do-you-hate-bitter-fernet-becherovka-mezcal.html

I would think that pouring hot water over waxed citrus would remove most (or all) of the wax. This method is great for cleaning crystal candlesticks (if the solidified wax in the sink and drain isn't an issue).

I don't have Koriko tins (at least I don't think I do -- I bought them at Boston Shaker), and I can't afford CK's Koriko strainer, but I can attest that a pair of tins seals better for dry shaking than I've been able to achieve with a tin and a pint mixing glass. They are also easily separated by squeezing, rather than smacking. My carpal tunnel appreciates this. I haven't been anointed with egg white since I switched. I need need a new hawthorne spring though, since one visited the disposer.

@PV's Santa: Nice!

Here are four absinthe / apricot liqueur cocktails, including the Yellow Parrot that Plantes Vertes noted.

Nice typo. Also like the toothpicks-as-chopsticks on the garnish of the drink with Japanese whiskey.

Ramona Flowers is excellent, I agree, and I'm not a Creme de Violette fan. For the curious, the reference is to a comic character.