EvergreenDan

Odd. My OXO Mini has Tablespoons (i.e. 1/2 ounces) on the left and ounces on the right. Tablespoons are not very useful. Teaspoons would be useful, as would ml. Andy -- why 25ml? It's not nearly as accurate as 30, and it doesn't divide evenly by anything other than the odd-ball 5. Are you confusing mm with ml? 1 ounce = 29.57ml 1 inch = 25.54mm

Sniffle. Cough. I'm busting out the Campari and Cynar. I feel better already.

Maraschino liqueur is an acquired taste -- pretty funky for someone wanting to hide the ethanol flavor. Muddle some cherries and strawberries, with some sugar, maybe? Or preserves. I think the lemon (or lime) would add a nice bright note, but you'll need more sugar to unbalance it toward sweet.

My apologies for any offense. I do think the term is widely used and is not pejorative to those who fancy them. http://girly-drinks.com/

I spent some time thinking about these conversions and creating approximations that come close but allow reasonably round numbers in both system. In other words, they are intentionally slightly imprecise in order to achieve memorable nice measurements. Kindred Cocktails uses these approximations in converting to/from measuring systems. All cocktails entered by other users are presented in the preferred measuring system of the viewer. Maybe this will help? Measurement Units

It sounds like your looking for essentially a strawberry screwdriver. Have you tried something obvious? Maybe: 2 oz vodka 1 oz strawberry jam (seedless would be best)(or fresh muddled strawberries with sugar) 1/4 oz lemon if too sweet Shake and fine strain (with a tea strainer) to remove pulp and any seeds. My strategy would be to slowly start introducing her to less girly drinks, such as Chris's recommendation above. Worked great for me (and my wife).

Alas, we don't get to vote on how people use language, except to "correct" them in absentia in a nerdy forum. Still, I'd prefer that bitters actually taste bitter. Having a great pedigree and symbolism is good reason to not expand the definition beyond its original scope. Martini was a great and noble drink and now it could be anything involving a clear spirit, some sweet crap, and a conical glass. Cock-tail predates us all, so its use to mean a mixed drink, or even any alcoholic drink, disturbs mostly historians.

Wow. Rhubarb is bitter? Raw or cooked? To me it just seems just very sour, and tasty when balanced with sugar and dumped on vanilla ice cream. Preferably warm.

This is interesting. I thought that the idea was to preserve the fresh fruit juice with sugar and vinegar for unrefrigerated storage over the long winters. Yet above the fruit itself becomes the vinegar, at least in this case. Some random person on colonial shrubs And how this relates to Creole Shrubb, I don't understand. I know that there are other brands of Shrubb (rum/bitter orange type) from the Caribbean.

Actually, ONLY made with Gosling's Black Seal Rum. If it's made with anything else, it is not a Dark and Stormy. I think technically the trademark is on Dark 'n' Stormy. Wikipedia on Dark 'n' Stormy Personally, I still ask for a Kleenex even if the box says Scott Tissues. ;-) There are a zillion weather-related puns on this drink. A favorite of mine is: Variable High Cloudiness and Gusty Winds by Tim and Elizabeth Dahl, Nostrano, Madison, WI 1 1/2 oz Dark rum 3/4 oz Lime juice 3/4 oz Cynar 3/4 oz Ginger syrup, Homemade 1 ds Blackstrap molasses (as garnish) Shake, strain, straight up, coupe, garnish with molasses. For ginger syrup: juice ginger and mix 1:1 with simple syrup I subbed Canton for ginger syrup. Delicious. And I like this too, although I'm biased: Dark and Orangy by Dan Chadwick 2 oz Dark rum 1 oz Triple sec, Cointreau 1/2 oz Ginger liqueur, Crème de Gingembre (or Canton) 1/2 oz Lemon juice 3 ds Angostura Orange Bitters 1 twst Lemon peel (as garnish) Shake, strain, rocks, lowball, garnish

Unintended puns are the best one. Get better. My chronic elbow tendonitis is a pain.

I polished off my Angostura making a Suffering Bastard with the (erroneous) 1oz of Angostura and fresh lime. I found it too Angostura-dominant. There's no hint of the gin left. (I also used a mixture of Canton and soda to simulate ginger beer, since I didn't have any on hand.) I think it would be worth making with the correct recipe, except perhaps with fresh lime to balance the sugary ginger beer. I hope to try some of Ciaran's interesting ideas above. I wonder how they would be with Fee WBA ....

Try Becherovka as a sub for Cinnamon syrup. It has a strong cinnamon top note. It's not nearly as sweet as a syrup, so the sugar/acid balance might need a tweak.

You might like some very simple rum drinks, such as a Daiquiri, a Mojito, and a Rum and Tonic. You might buy a few bottles of rum to see some differences. Here's a primer on rum. If you make Daiquiris with different rums, you'll see what the base spirit tastes like because the drink is so simple and pure.

I admit that this slipped past me. The recipe posted above has been heavily modified by the poster. The original, as you said, as only a couple of dashes. My error. The Atlantic on the Suffering Bastard

Well worth making: Feel free to sub Campari + soda for the hard-to-find Sanbitter. Gunshop Fizz by Kirk Estopinal and Maks Pazuniak, Beta Cocktails 2 oz Peychaud's Bitters 1 oz Lemon 1/2 oz Simple syrup 3 sli Cucumber 2 Strawberry 3 Orange peel (wide swaths) 3 Grapefruit peel (wide swaths) 1 oz Sanbitter ((or Campari & soda)) Muddle all but Sanbitter for 2 minutes to allow flavors to meld. Add ice, shake, strain, collins glass. Garnish with cucumber slice. This sounds interesting, although I have not made it: Daywalker by Flatiron Lounge, NYC 1 oz Angostura bitters 1 oz Rye 1 oz Pineapple juice 1/4 oz Cinnamon syrup Shake, strain, serve up. And this: Suffering Bastard Altered Recipe 1 oz Bourbon 1 oz Gin 1 oz Lime juice 1 oz Angostura bitters 4 oz Ginger ale Old-fashioned glass. Garnish with a mint sprig and orange slice -- Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

dml -- have you tried your rueful gin in a Martini?

Maybe try it as a sub in an Averna Jimjam? The oxidized flavor might be a bit apricot-like, maybe? Averna Jimjam by Tom Schlesinger-Guidelli, Eastern Standard 2 oz Amaro, Averna 1 oz Lemon juice 1 oz Apricot liqueur, Marie Brizard Apry Shake with ice and strain into a cocktail glass. (I use R&W Orchard Apricot when I make the above.) -- Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

New one on me: Wikipedia on Rue I'd love to hear more about this unusual and somewhat frightening ingredient. It's not every day that you eat something induces abortions and causes blisters on your skin!

As luck would have it, Gaz Regan e-mailed out this interesting Strega cocktail today. Sounds worth trying, although I'll have to sub for Creole bitters: Tessmanian Devil by Tess Posthumus, Door 74, Amsterdam, Netherlands 3/4 oz Gin, Beefeater 3/4 oz Strega 3/4 oz Lillet Blanc 3/4 oz Lemon juice 1 ds Pepper sauce, Tabasco 1 ds Cayenne pepper 1 ds Bitters, Bitter Truth Creole Bitters 1 sli Chili pepper (red, as garnish) Shake, double-strain, straight up, chilled cocktail glass, garnish. -- Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

Katie -- How would the 9th Street Punch be with ginger beer rather than ale? In my mind, the spicy heat of ginger beer would be perfect, although it would raise the cost of the drink, I suppose. Switching gears, there seems to be a trend growing with shrubs. In the last week or so, two new shrubs have been added by other users to Kindred Cocktail's ingredient database. I have experimented with vinegar as an individual ingredient, yet I haven't seen others write about this. I have yet to play with citric acid or acid phosphate, both of which seem interesting.

Good gawd. That website's drifting graphics make me queasy. Literally. Bump for new recipe ideas. Anyone?

Yeah, but Aviations don't use much (at least how I like them). To blow through it, try this: Rose Window by Zachary Pearson 1 1/2 oz Gin, Broker's 1 oz Campari 1 oz Crème de Violette, Rothman and Winter 3/4 oz Lemon juice 2 sli Pineapple 1 twst Orange peel 2 ds Orange bitters, Regans' orange bitters 1 Egg white In a shaker, muddle pineapple, orange peel and bitters. Add remaining ingredients and dry shake for 45 seconds. Add ice and shake for 30 seconds. Double strain into a coupe. I'm not a big floral guy, but even I like it enough to make it from time-to-time. I suppose from a production point of view, it's a nightmare: muddle, egg white, dry shake, shake, double strain, stand on head, spin around. I can probably churn these out at the rate of, oh, 2 per hour.

MENU ---- Lagavulin neat Bottle of beer, no glass Campari with one ice cube Aged Manhattans, aged 6 hours in glass Good luck. To quote Dave Wondrich, "you're screwed." ;-)

Uh oh, Jeff, your Green Chartreuse is low. ;-)