EvergreenDan

More than a few years ago, Laphroaig offered a Laphroaig 15 expression (which I see you can now by for $1200). It was completely different from the 10. The extra age or some other production difference made it much closer to (from memory) Lagavulin 16 than Laphroaig 10. I know there are a number of Laphroig expressions, but I haven't experimented. I think the 10 works very well in cocktails, where the extra "disinfectiousness" is a benefit.

You raise a good point. I don't drink rye much neat as I generally prefer Scotch when I'm in that particular mood. But I do sometimes, and I also serve it to guest who ask for it. Most of my rye consumption is in cocktails. I have not found premium spirits to be necessarily better in cocktails. I think to stand up to the other ingredients, some coarseness and brashness helps. Very smooth, refined, subtle spirits tend to result in a flaccid cocktail. (Smirking a bit, now.) Really cheap spirits aren't good either, particularly in something spirit-forward like a Manhattan.

Thank you for the kind words. It seems like there are a fair number of Bourbon options, including both Buffalo Trace (which I haven't had recently) and the ubiqutious Knob Creek Bourbon, which I can find in a handle. Rye it tougher. There is a fairly spendy Knob Creek Rye, but I don't think I've seen it in a handle. I'm looking to stay around $60/1.75L.

Reading on-line, I believe it is more likely than not that Bulleit has homophobic policies and therefore I no longer wish to buy their products. What do people suggest as alternatives? I like to buy in handles for economy, which limits options somewhat. @FrogPrincesse suggested to try Buffalo Trace for the bourbon and Wild Turkey Rye (101) for the rye. I've never seen Rittenhouse in a handle, and it's usually close to $30 here in Boston. Other options? Is Wild Turkey really sipping quality? To avoid mixing the discussion of WHY and WHAT, please do NOT discuss whether you think my choice is justified here. If you wish to discuss that, start a new topic in food politics forum.

Seen via Facebook today. I fondly recall the time when Katie was very active on eGullet. https://www.gofundme.com/znkb4-we-love-katie/

Standard description:

1 Gin, 1 Campari, 1/2 Punt e Mes, 1/2 Cap Corse Rouge. What's not to like?

Try a perfect Negroni, splitting the vermouth half sweet and half dry. And/or try using Punt e Mes for the sweet vermouth. It is midway between vermouth and amaro, and the extra bitterness tempers the sugar a bit. Or try something vermouth-like but less sweet, like a Chinato or Byrrh. Or fiddle with ratios, such as 2 gin : 1 Campari : 1 sweet vermouth.

Balsams? As in Riga Black Balsams sort of thing?

I'm going to try the Firred Word with EdV of Douglas Fir. Sounds great in my head.

The juniper flavor works well. Many brands are made.

*cough* Gibson.

Every time I read this ingredient, I think explosive. Oh, and looking at the ingredients for your Lasagne, I'd say forgetting the celery saved you a couple hours of work. With 4 meats (5 if you count porcini), it sounds great.

Yes. I figured I got the wrong table's drink. Came back the same. Sent it back and asked for a glass of CAF. Mysteriously, they JUST ran out. Ordered a Martini, which at least contained gin. And a lot of water. Next time beer or Scotch neat.

@FrogPrincesse I had a house special Manhattan at a so-so place that featured CAF and some nice rye. What came, I'm confident, was vodka and grenadine.

I agree with a Daiquiri as a test of skill, but a Martini, Manhattan or Negroni? They are good made with almost any reasonable ratio or ingredient choice. This makes them a good choice in a bar I don't trust. If I get a cold glass of gin with an olive, I'll still happily drink it. But if I get a Daiquiri with sour mix, I'm just going to pout.

@PassionateAmateur Those are some great looking bottles, none of which I've tried except the Zacapa Solara. It is highly sweetened. Treat it like rum liqueur, or like a rum Old Fashioned -- just add bitters. When you try the Vino Amaro, I'd be curious to know what it is like. I bet it makes a great Manhattan.

Gotcha. Lice ova be free!

@Smokeydoke Crema de Mezcal is a liqueur. It may throw the sugar balance off is used for mezcal in recipes without adjustment. I'd suggest you try their Vida next time, which is a straight spirit. It is their least expensive mezcal, and is perfect for mixing.

Bam. Searching Amazon for a new head.... I'm curious to try your drink. I had a Bourbon, Sfumato, creme de peche, Cynar 70 cocktail the other night at Russell House Tavern in Cambridge, MA USA. It sounded good on paper, but the peach dominated both the flavor and sugar balance. Still, I think the concept might be good.

Also tried the White Negroni again (Suze/Cocchi Americano). Nice for a change. The vivid yellow color is a touch alarming.

Being good at cocktails doesn't make you good at food. And vice versa.

If you like Campari, Punt e Mes works great as the sweet vermouth in just about any recipe, including or especially a Manhattan. Gin: Martini, Negroni, Gin & Tonic (good tonic makes quite a difference), Martiniez (if you don't insist on Old Tom), Pegu Club, Pegu Club (Pink) - my variation with Campari Rye: Vieux Carre (with Cognac), Red Hook, Manhattan (including many variations), Old Fashioned, Sazarac, Many of these are stirred, spirit-forward drinks, making them really easy to make. If you prefer lighter, brighter drinks, look to the sour family (spirit, lemon or lime, sugar and/or sweet liqueur). Some sours have an egg white for foam (e.g. whiskey sour), but you can almost always omit that to make it simpler.

Give us some cocktails that you like and we can suggest others that have few ingredients and uncomplicated instructions. Most cocktails are simple to make, requiring only the most basic skills. Drinks with citrus require a knife, cutting board, and squeezer. Eggs required double shaking (first with little or no ice, then with ice). Many cocktails can be built (make in the serving glass) even if they are originally stirred (in a mixing glass with ice, then strained into the serving glass) or shaken (in a shaker then strained into the serving glass). There would be some minor changes in dilution, temperature, and mouth feel. I admit to building Martinis over a big ice cube in a frozen rocks glass when I'm feeling lazy.

When made with Nikka and Laphroaig, EU-then-Asia? https://kindredcocktails.com/cocktail/traveling-scotsman