EvergreenDan

Second hand (pun intended) from an ER nurse: when you have a palm injury, just look inside the wound. There will either be green (avocado) or crumbs (bagel).

I made a Caipirinha gussied-up with kumquats and herbal liqueur. A Batida, actually: http://www.kindredcocktails.com/cocktail/old-sao-paolo Old Sao Paolo 2 oz Cachaça 1/2 oz Elisir M. P. Roux (or Green Chartreuse) 1/2 Lime (muddled) 2 Kumquat (muddled) 1/2 t Simple syrup (if needed) 4 ds Fee WBA bitters 1 Orange zest (as garnish) Muddle kumquats (or other flavorful orange, skin on) and lime. Add other ingredients except simple syrup. Taste and add simple syrup if needed if kumquats are very sour. Double strain, rocks, lowball glass. Orange zest Chris: I submitted this directly, so no need for you to send it along with the others from this thread. Moderators: Can you make the styling for the 'code' tag a little bigger?

I am known as "the man who puts Campari in everything" -- including dessert -- but I did not enjoy the flavor at a tender age. Vermouth and egg whites aren't totally accessible, either. St. Germain (elderflower liqueur) is a brilliant idea. Tastes like lychee, likely to be something she's never had, flexible (use it in place of any orange liqueur, for example).

Chris- Another very accessible sloe gin cocktail is the Charlie Chaplin:

In college I was partial to drinks that were a bit sweet and without too strong an alcohol flavor. I liked Tom Collins, although I made them with bottled "Collins Mix". I haven't made one in years, but I bet with just gin, lemon, sugar, and soda water, it would be a fine cocktail, one easily made sweet or sour, strong or weak as desired. Also I like Whiskey sours -- sort of the same drink but with whiskey and no soda. You could use a mild Canadian whiskey or maybe an accessible bourbon. While I've never made one, I know a lot of college girls liked Sloe Gin Fizzes (at the time), and I bet one made with Plymouth Sloe Gin would be excellent. Again, the same drink, but with Sloe Gin. The Plymouth Sloe Gin is a bit bitter, but I'd think there would be enough sugar there to make it popular. Very pretty color, too. You could also mix the Sloe Gin with Gin to adjust the strength of the sloe berry flavor. And last, I would think that any well-made Tiki drink would be popular -- Mai Tai, Zombie, whatever. They do tend to have a lot of ingredients, some of which may be hard to find. Find a good recipe and use fresh ingredients. I would happily drink any of these, so I think they would have broad appeal beyond the "young lady" set.

Not too boring to drink -- too boring to write about. I love all these drinks too! Well, maybe not the gimlet 'cuz I don't care for Rosie's.

Wow, this is kind of a hard category for me. Sort of like "cocktails made with ice", but not quite. When I think of lime-forward drinks, the obvious choices seem too boring: Margarita, Daiquiri, Caipirinha, Mojito, Gimlet, etc. And I don't have lime bitters for an end-run. Gonna have to think about this one a bit.

Chris - did you eat some plum pudding with that? I had a nice Lagavulin neat to cheer up my depression at the end of summer. Followed it by a bit of Bowmore Legend, which less than half the price, is a darn good value. I felt warmed.

Hmmm, a little research and I realize that I've been making this "wrong" with Campari. I'll have to try it with Aperol. I believe Nonino is a milder amaro than Ramazzotti, so I'd expect a more delicate, less bold, drink. I also got the name wrong, so I'm going to continue to call the Campari version Paper Airplane, rather than Paper Plane. I also prefer it on the rocks. It mellows nicely as you drink it, changing in a pleasant way (unlike most other drinks which become a watery mess).

I routinely use any "spicy" amaro. Ramazzotti works extremely well, and I'm sure Cynar would to. I've never tasted Suze and Fernet would be a whole different drink (and would dominate). The Paper Airplane is a favorite of mine.

I recently bought a bottle of Fee's Rhubarb bitters. Since Rhubarb is one of the flavors in Aperol, and since the Beta/Rogue Cocktails guys proved that you can use a whackload of aromatic bitters in a cocktail, I created the following. I think an alcohol-based Rhubarb bitters would be better, but I don't know of one. Aperol is very low in alcohol, so an overproof rye keeps some heat in the drink. I didn't have Wild Turkey Rye 101 on hand, but that would be a good choice, I'd think. Rhubarb and Rye 1 1/2 oz Rye (preferably overproof) 1 oz Aperol 1/2 oz Rhubarb bitters 1/2 oz Lemon 1 Lemon zest (for garnish) Shake, strain, rocks, low-ball. Bright, summer flavors, sour mid-taste, lingering beautiful bitter aftertaste. Gorgeous orange color.

Instead of vodka, try Cachaca. I make a killer batida with pureed watermelon, muddled mint, cachaca, lime, and simple. I fine-strain but if you just infuse, that might not be needed. Watermelon Batida

Thanks for an interesting and educational post.

Is the N20 relevant? I'm wondering if it's just the pressure. Has anyone actually tried C02?

This forum needs a green "envy" emoticon.

Not to be humorless, but, no, I don't realize anything of the sort. First, my site is for creations of all sorts, including one's own, classics, and those you've found or recreated. Second, recipes are not subject to copyright laws and music most definitely is. And third, there is nothing fundamentally different about my site than a blogger making a bar's recipe and reporting on it. OK, my humor is now restored. That said, I'm not perfect about recording my sources. I found this in there: http://www.kindredcocktails.com/cocktail/sam-lloyd-kinsey I think how you write about it would determine if you seem like a jerk or not. For example, "this variation uses more Cointreau, but I think the extra orange flavor dues the peppery flavors of the tequila" sounds fine to me. Or even, "Joe at Bar X makes it with homemade chili-infused tequila, which lends a great spicy dimension." Second, blogging it puts it in "print" on a specific date. You can point to that to settle disputes about who invented it first. Rather than lamenting the unfairness of the law, I'm offering a concrete proposal to at least improve the situation. I don't like the idea of someone taking credit for another's work, even if it isn't protected by copyright law. Hence the fields for attributing the creator and referencing the source in my website.

As the author of a cocktail recipe sharing website, I'm neither in favor of IP rights for recipes, nor concerned about it coming to pass. My site has a place to note the date, creator, and source reference (link, book, whatever), and I fill it in whenever I know the information. That said, if I were really worried about not getting credit for my creations, I'd publish the recipes and blog about others making my drinks. Those using exactly the same recipe would be seen as validating my awesomeness. Those making variations would have their variations critiqued by me and discussed in the the blog's comments. Now all the attention is back on me and my greatness. So if one of my recipes shows up on the tag hanging from the neck of the Fernet bottle, I can talk about how I'm so awesome that Fernet selected my recipe to promote their product. Which martial art is it where you grab the attacker's hand and pull it toward you?

Thanks, Andy. Fun read. But ... no Underburg cocktail? ;-)

I'm in: http://www.kindredcocktails.com/cocktail/bad-seed Bad Seed 3/4 oz Aquavit 3/4 oz Amaro 3/4 oz Cynar 3/4 oz Lemon juice Shake (ok, stir if you want), strain, rocks

I you really appreciate the CAF under that big dose of FB? LMNOPQRST sheesh. Not that it wouldn't be fun trying.

Does anyone think that the "stirred" in the title of the MxMo is intended to imply no juice (or egg or cream or shaken skittles)? As an unlover of sweet things, that would be a lot harder for me. I'm looking forward to trying Chris's Brandy/Cynar/Grapefruit bitters idea tonight, although with 2 oz of Cynar, I'm guessing I'm going to want at least 1/2 oz of lemon or maybe a touch of dry vermouth. Sugar is the enemy.

Last night I tried: 1oz Rum (I used gold; nothing too sweet) 1oz Luxardo Abano Amaro 1oz Cynar 1/2 oz Lemon Loved it. The Abano has black pepper flavors. I also tried it with Sazarac Rye, and I liked it better, but my wife liked it less. Might try Batavia Arrack next. Tonight: 1 oz Black Balsams 1 oz Cynar 1 oz Bourbon 1 oz Lemon 2 dash Lemon Bitter (Bitter Truth) Lemony and bitter. The Black Balsams straight has a coffee flavor that I don't care for, but when mixed and soured that drops to the background. Careful: it's 45% ABV.

I ordered from KegWorks.com. It came quickly and well-packed, although my preference is to support my local retailers, especially for more esoteric ingredients. I also got Fee's Rhubarb. Having learned that Aperol has Rhubarb in it got me thinking....

I ran out of Fee Whiskey Barrel Aged bitters (2009), and (sniff) couldn't find it locally at The Boston Shaker or the liquor store in Porter Sq, Somerville, MA (which has an excellent bitters selection). I just got my shipment and, I must say, the 2010 version is pretty darn wimpy in the bitter dimension. I'm surprised, because I would think something like bitterness would be well controlled, but other cask-related flavors might be variable. I really liked the 2009 bitters because they imparted noticeable bitterness without having an overpowering spice flavor.

Interesting. My bottle says (in tiny letters) 6 to 23 years. It kind of reminds me of the "200 year old" fruitcake, where a few crumbs of last year's fruitcake goes into the current year's batter.