EvergreenDan

@frog - You make a good point. Some spirits that I really enjoy sipping do not make the best mixing spirits. For example, a smooth, refined aged rye will get lost in a cocktail, whereas something like Wild Turkey 101 stands up to the competition. Smith & Cross is expensive, but it makes this drink. I hope you enjoy it, now that I've pitched it!

@frog - you mentioned in the linked thread that you initially had a hard time getting your head around Campari + rum. It was mentioned way up-thread, but I think the Bitter Mai Tai is simply awesome. Bitter Mai Tai by Jeremy Oertel, Brooklyn's Dram, NY 1 1/2 oz Campari 3/4 oz Jamaican rum, Smith & Cross 1 oz Lime juice 3/4 oz Orgeat 1/2 oz Curaçao Shake and strain into an Old Fashioned glass over crushed ice, garnish with a mint sprig. Some have suggested cutting the Campari to 1oz and increasing the rum, but I love it as written. Use good orgeat. If using almond-extract type brand, cut the quantity of orgeat considerably (maybe to 1/4 oz?). The Smith & Cross is pretty important for its hogo and high proof.

Zucca has four 26,000 BTU gas burners, an induction burner, and an 80,000 BTU wok burner, with a gas oven and an electric oven. It is made from rhubarb, with a distinctive taste. It is moderately bitter, in the style of Cynar. Use it where you would another vivid amaro. It comes in a 1 liter bottle and is a little hard to find, at least around Boston. I wouldn't consider it indispensable (as I would Campari and Cynar), but it is a very welcome addition to the bar of a bitter lover.

1/2 oz cachaca 1 oz aged agricole (Clement VSOP) 1/2 oz dark molasses-forward rum (Flor de Cana 7) 1/2 oz Cynar 1/2 oz Zucca 1/2 oz lime 7 dashes Peychaud's 7 dashes Angostura A bit of a kitchen sink, but sort of fun. You can detect the three different rums(-like) ingredients. The Cynar takes the edge off the Zucca, which I think can be overpowering. The bitters are still there because of the large quantities. Not a world class drink, but deeply complex and sort of "intellectual" in that in each sip there is something to think about. More development may be warranted.

I dare you to serve that -- cherry and all -- to a customer. I am beginning to wonder whether the love of a modern (not 1:1 and not Winston's Nontini) Martini (maybe somewhere between 3:1 and 5:1)is a bellwether for other drinks one might like. I love (love, love) this Martini, and I really like the Old Pal. When I said Martini, Erik's mind went Nontini and he doesn't like the Old Pal. Interesting.

Pretty much the same way I felt about it. ... I think that combining two childhood flavors -- chocolate and licorice -- is tempting fate. There is something candy-like about it. Oddly, it sweetened as it sat on ice, and effect that I have not noticed in other drinks.

21st Century: Tequila, white Creme de Cacoa, Lemon, absinthe rinse. Sorry, but meh. I added a couple of dashes of Xocalatl Mole bitters, which helped a little. I sort of liked it at the start, but was glad when the glass was empty.

Wow. Old thread. If you haven't read post #13, scroll up now. Best post of, well, 2008.

I foresee "Infagroni" in the baby aisle. I tried the Old Pal last night with Gran Classico and Boissiere dry. The Gran Classico flavor really comes through. All three of us really enjoyed it. I then made a small standard Campari Old Pal. I suspect that Gran Classico may indeed be sweeter, because the standard Old Pal seemed a bit more austere. I liked them both, though. I don't think Gran Classico has the legs of Campari. I could drink Campari every day for a loooooong time and not tire of it. I'm not sure I could with Gran Classico. Your use of the wedge of lime to balance your Cynar Boulevardier shows that the drink is a bit too sweet (at least for you and me). I sometimes use dry vermouth for that, although it is a much weaker acid, of course.

Very interesting, Erik. Looking up the Cardinale, it's a 4:3:2 gin:Campari:dry cocktail. So you like that and a 2:1:1 rye:GranClassico:dry Old Pal. Hmmmm. - Do you think the reason you like the Gran Classico is because of its different flavor profile (perhaps, more floral, less bright)? - Or perhaps is Gran Classico a bit sweeter than Campari, making the 1:1 ratio between it and dry less severe? (I hadn't noticed much of a sugar difference myself.) - Do you love (love, love) a Martini? Between it an an Old Fashioned, which is more appealing to you? I'm really interested about the interaction between bitter, sweet, and sour. I don't really understand why I can like some popular sweet drinks (e.g. Manhattan) and not others (Old Fashioned).

I like all these drinks. I think the Old Pal doesn't get as much love is because it appeals to the intersection of both bitter lovers and dry cocktail lovers -- two minorities of the cocktail world. The Old Pal combines what I like about a Martini, a Negroni, and a Perfect Manhattan, all in one drink.

Thanks for the links. The Kosher-for-Passover 209 doesn't seem to be easy to find, even right before Passover. I may try to see if the host is OK with non-kosher cocktails that reflect the meaning of passover: Sipping Seder Alternatively, rum and Angostura would make a good sour, in the style of the Trinidad Sour.

First, I don't quite understand how any wine can be kosher for Passover with the yeast that is required for fermentation. Obviously there is some loophole for lovers of Concord grape juice. But what about cocktails? Are spirits allowed? Ideally I'd like some sort of bitter cocktail. It's not an orthodox house, and they don't keep kosher normally, but I want to celebrate the spirit of Passover. Think more culturally than religiously Jewish.

I made Eeyore last night again, since it was on my mind. I used up the last of the bianco (well, all but a 1/2 oz, so I finished off the bottle wino-style). I think it is a bit on the sweet side for me. Maybe next time a perfect Eeyore? (As if the cocktail ingredient list isn't long enough. Sheesh.) I think that you can't get Cocchi Americano. I have really enjoyed the CR#2 with that. I didn't find the M&R Bianco interesting enough to want to have a bottle open all the time. Perhaps Cinzano or Dolin is more interesting? BTW, I wouldn't worry about oxidizing -- mine was fine evacuated and refrigerated for the better part of a year. Have a good Sunday. I hare you are busy.

A fun review of Beta Cocktails by a mystery guest blogger ... with whom I happen to concur. No, I didn't write it.

Eeyore's Requiem, my furry friend, Eeyore's Requiem. I have only tried M&R bianco. I haven't tried it side-by-side with Cocchi Americano or Lillet. I would not think it would improve a CR#2.

Are you keen on Tiki / tropical drinks? If so, I'd seek it out. If not, I'd put it in the optional category - worth having if you have room and can find it easily. Similar to Pimento Dram in that regard.

Marie Brizard white Creme de Cacao. I'm not sure what I was expecting, but that stuff is nasty by itself. Shove over, Parfait Amour; you've got a new neighbor.

Simple Manhattan-formula: 2oz Germain-Robin fauxognac, 1oz Bonal, stir, strain, down, lemon twist. Lovely. Much lighter than a regular Manhattan, and not quite as sweet. Bonal comes through nicely without overwhelming the brandy. Sort of a Vieux Carre for the simpleminded. Or lazy.

I haven't made the Warning Label as written because I just recently acquired LH151. I used Smith & Cross and it was wonderful (if a bit sweet). Another KC user suggested half S&C and half LH151.

I like Amère Nouvelle quite a lot. It is nice enough that you could drink it with just some lemon. It lacks the caramel color of Picon, if that matters (which it does not to me). I paid $28/375ml (although I see it is now $26 at the same store), which I think it a bit high. I wish they would re-think their pricing strategy as I now reserve it for special drinks at that price. My batch of Amer Nouvelle came out very strong. I don't think the orange needs to be infused for nearly so long. I used 50/50 mix of sweet and bitter orange. I like it, but I need to cut the quantity by quite a bit. I like CioCiaro, but my bottle was hard to come by. It is not distributed in MA. I ordered it mailorder from DrinkUpNY and had it shipped to me while I was traveling. Ironically, it was affordable. I do have a small sample of real Picon Bierre. I need to do a 4-way taste test some time.

We tried both the Bitter Union and Blood Orange tonight. There are quite different, despite the similar ingredients. The Bitter Union has a classic sweet/sour flavor profile from the lime, and the Maraschino comes to the front, much like a Last Word. My wife preferred it, and if you're a fan of Maraschino, there is little to dislike. The dry vermouth leans out the Blood Orange, giving it a more austere presentation. I rather enjoyed it. The dry vermouth and the Campari combine to make a bitter-on-bitter combo. The Blood Orange is more "contemplative." I think I might prefer the Bitter Union when I just want to relax with a complex, easy-to-like bitter cocktail.

Jeffrey's Blood Orange sounds good. I'm thinking of a taste-off tonight against: Bitter Union by Stew Ellington 2 oz Gin 1/2 oz Campari 1/2 oz Maraschino Liqueur 3/4 oz Orange juice 3/4 oz Lime juice Shake and strain into a chilled cocktail glass. Flamed orange peel garnish.

3/4 oz gin 3/4 oz aquavit (Linie) 3/4 oz Cynar 3/4 oz grapefruit juice Shake, strain, rocks. Very nice. Enough boughs and seeds to stand up to the choke.

Frog - I'm enjoying your pictures and recipes, but I'd be even more interested to hear your tasting notes and thoughts about the cocktails!