EvergreenDan

I know Rumdood prefers white grapefruit, and cuts out the centers too. I have not done the a/b with the commonly available pink or ruby grapefruit. How is white different? Also, I have no desire to cut out the center as I like the bitterness of the grapefruit. I eat the segment "skins". Todays grapefruits seem very sweet. I think that they were much more tart when I was a kid. Even my mom put some sweetener on hers in the morning. Alas, I think grapefruit messes with statins, so I don't eat it as much as I'd like. I assure you that the above is great with whatever grapefruit you have available.

Scotch and Bonal on the rocks. It's easy. It's good. I used Balvenie Doublewood. After working on my Cynar sour with muddled this and dashes of that, it was rewarding to dump two ingredients in a glass and have it taste delicious.

I think you are aiming at adult non-alcoholic drinks. Some people can tolerate the minute amount of alcohol that would be in the a few dashes of bitters, even high proof bitters. This would greatly extend your flavor options and quality over Fee. Some pretty grown-up tastes: Bittermens Grapefruit / Hop bitters Bittermens Mole bitters Scrappy's Celery bitters (but you had better like celery, and they are very potent) Angostura (great with lemon and soda) I would also explore tonic water with some acid to reduce the sweetness. Light, refreshing, and bitter enough to be interesting to the adult palate. And I might experiment with some muddled herbs and bitter vegetables, such as radicchio. Cucumber has a great flavor and muddles well.

Kerry -- now that you have Pimms and Campari, try this one that got published in Mutineer Magazine. Very good on a hot night, and low enough in alcohol that you can have a few. Grumpy Brit #2 by Dan Chadwick, Kindred Cocktails 1 oz Campari 1 oz Pimm's No. 1 Cup 1 oz Grapefruit juice Shake, strain, rocks, lowball.

I looked too and didn't find it in Joy of Mixology. I did find this in Robert Hess's Essential Bartender's Guide: What's an authoritative recipe? I thought it had a lime coin as a garnish?

I need to start looking for Campari at Goodwill.

Matthew -- it was the later. I'm not really looking for recipes for bad drinks, but rather non-craft mainstream drinks that I could safely make for someone requesting such a thing, given that I only have craft ingredients on hand, and generally only citrus and no other juices available. Except for some prune juice ... I also barely have vodka. I don't plan to replace the bottle I have since I don't use it enough to justify the space. Lots of good ideas here, and thanks for reminding me of the gateway thread.

The Boston Shaker (Somerville, MA) just posted on facebook that they picked up a small supply at TOTC. I put dibs on mine. I was sorta hoping for a volume two, with all new drinks, but it looks like there are enough new drinks for me to want this edition too. Plus, it's a good project to support.

I thought the same thing about the Jungle Bird. Next time I have fresh pineapple, I'm definitely going to try that. Pineapple seems to love amari. That said, anything that is appealing to me is unlikely to be appealing to a vodka/juice girlie drinker, I fear.

Riga Black Balsams is pretty darn black. I've never head squid ink vodka. Sounds interesting and a little scary. Schwartzwald by Dan Chadwick, Kindred Cocktails 1 oz Gin 1 oz Black Balsams 1 oz Amaro, Lucano 3/4 oz Lemon juice Shake, strain, straight up, cocktail glass Midnight Ruby by Dan Chadwick, Kindred Cocktails 1 oz Gin 1 oz Campari 1/2 oz Black Balsams 1 oz Grapefruit juice Shake, strain, rocks, low-ball I like your idea for white, although pastis can be a bit challenging for some (not me).

Lots of good ideas. Maybe I was just wasn't brave enough to ignore the long list of preferences. I usually get much less specific requests. I especially like the idea of an Amaretto Sour, since I have a nice bottle of Luxardo hanging around. BTW, may I ask what a Bitter French is? Google let me down. Also, I put 1/4 oz of Canton in that Cosmo-like drink. It was actually pretty good. Might try it with another spirit -- cachaca or pisco, perhaps.

Usually when someone doesn't want an adventurous cocktail, I make a Batida (flavored Caipirinha, such as Pama). But I was challenged with "I like vodka and fruit juice, nothing too strong, I don't like the taste of alcohol, I like girlie drinks, I usually order a Cosmo." Gulp. If I had cranberry juice on hand, I would have just made a Cosmo with plain vodka. So I improvised: 1 oz Vodka (dug out from the far, far back of the cabinet) 1/2 oz Clear Creek Oregon Cranberry Liqueur 1/2 oz Triple Sec 1/2 oz Lime 1/2 oz grapefruit juice. Seemed to go over ok. What are some no-fail "girlie" cocktails that a pretty well-stocked craft-ish home bar could make? For example, no Apple Pucker for an Appletini. No canned cranberry juice on hand. Generally only fresh citrus on hand.

It's wonderful to see an earnest appeal for advice solicit such good responses. A tribute to eG, I'd say. How sweet do you like your cocktails? I prefer mine not sweet, so I omit the simple from the Intro to Aperol. It's a delightful cocktail. Also Aperol, seltzer, and lime is refreshing. If you can find a bottle of Campari (which should be easy), mix it with the Aperol for an odd synergy: grapefruit-like flavor. This plus some seltzer and lime to tame the sweet (to your taste) is wonderful and refreshing. I just returned from Montreal, where Averna (and Campari, but not Aperol) was widely available. It makes a pretty good sub for Ramazzotti in a Paper Airplane (equal parts bourbon, Campari, Ramazzotti, lemon). Aperol would work fine for the Campari (and is in the original Paper Plane (Bourbon, Amaro Nonino, Aperol, lemon). Very refreshing, although perhaps a bit strong for drinking more than a couple. You can also make a faux Gin and Tonic using Gin, Aperol and seltzer with a wedge of lime -- the Aperol providing the bitter and sweet from the tonic.

I see Peach Schnapps and Apple Pucker. Is there a willingness to use fresh citrus? If not, that might tilt the menu toward cocktails that don't need fresh citrus. I went to look at the menu for inspiration, but it is very broad: Southwest, Southern, Midwest comfort, Cajun, Italian, Burgers. If this is a successful menu in your area, then I think you might gear the cocktails toward the patrons that are attracted to this menu. This might not include innovative or craft cocktails, but rather slightly tweaked non-craft standards (dirty martini, well-made cosmo, etc). Maybe a few accessible classics, such as a good Manhattan? The descriptions need help. For example, some are described as "chilled", as if the others are room temp or warm. If the citrus is fresh, I'd say so.

I'd add rum or cachaca, acid, and maybe seltzer. Sounds very interesting. I like the idea of orange + allspice.

Sanbitter, seltzer, and lemon -- like Campari and Soda. (It's pretty sweet and floral right from the bottle.) Seltzer, lemon or lime, and Angostura (ignoring the tiny amount of alcohol). Got this from an old, old Julia Child episode. Also works with any other bitters. Fee bitters generally do not contain alcohol, if you are really particular. Fruit shrub and seltzer.

Are you really saying that you think the choice was prudent, given that a little company like Pussers just forced them to change their name and Donna Karan must be a big company with deep pockets?

Berkshire Ethereal Gin batch 4. Too floral for me, need more juniper. Martini and Negroni were a mouthful of flowers. I will try it in an Aviation without Violette. Cocchi Vermouth, however was very nice.

Yes, trademark dilution, not copyright. My brain typo. Wikipedia on Trademark Dilution The names are graphically, rhythmically, alphabetically, and phonetically similar. I don't think there is any doubt that the intention was to play on the name recognition of DKNY. You'd think a prudent entrepreneur smarting from an IP suit would have chosen a different name.

Google Copyright dilution, not copyright infringement. There is no requirement that the industries overlap or that there is any reasonable chance of confusion. Copyright dilution is what keep you from creating Exxon sports drink, for example. No jest. I don't see how Donna Karan doesn't have a case, should they wish to pursue it.

Corinna, I sure that bottle of Bulleit will be warmly received and enjoyed. It is a nice, rye-forward bourbon.

There was an interesting thread on the Pussers v. PKNY drama brewing on Chowhound. Before it was moderaped, someone posted the Pusser's side of the story. I don't know any of the parties or the details, but it made me less sure of my stance re Pussers. Anyone have any good insight? BTW, having briefly read about trademarks, I think that Donna Karan may have a claim against PKNY for trademark dilution.

So cool. Alas: "With regret we can no longer supply cask or futures sales to the USA or Canada (Existing customers are not affected) "

That sounds like it would be great in an adapted Bramble. Or Bourbon?

I also like the Barbancourt. It has a dry, smooth rummy flavor, without heavy molasses, grassy or "industrial" flavor. It mixes well (and is reasonably priced). It is a bit hot for sipping neat, but I bet it would be nice with a cube and a small squirt of lemon, or neat with a bit of water. It's 86 proof. Some like the Zacapa Centenario for sipping -- and I used to too -- but I now find it too sweet to enjoy on its own, so take your sweetness preferences into consideration. I very much like Sunny & Rummy's idea of serving a simple cocktail with a tiny neat pour for educational purposes. It seems like it would work with any spirit. Gin seems particularly fun, since room temp gin would be a bit of a shock for most.