EvergreenDan

I feeling very uncool. Why is Gypsy Eyes unfortunate?

If you have an account on KC, you can pick your measurement system in your profile. It tries pretty hard to make reasonable rounding so you don't get recipes with 15/16 oz or 17ml of something.

Can't say for Deathy recipes, but here's a ton of Apricot Liqueur recipes. It is used quite frequently. If your tastes run toward the bitter and complex, the Averna Jim Jam is wonderful: http://www.kindredcocktails.com/cocktail?summary=1&ingredient=Apricot%20liqueur&rating_average=4

1 oz Sibilia 1/2 oz Campari 1/2 oz Aperol 1/2 oz Maraschino 1/2+oz lemon Ernest in a bitter world, I guess

My favorite Yellow Chartreuse (surely a contraction in terms, no?) is the Beekeeper's Apprentice, which stars a huge amount of the ultra bitter Amaro Sibilia. Fantastic.

Maraschino and green Chartreuse Maraschino and Campari and/or Aperol Cynar and aged spirits (whiskey, dark rum -- hey I wonder about cognac ... sounds good) Bright amari (Campari, Aperol) and unaged spirits (gin, rum, cachaca, batavia arrack) Fernet and smokey spirits Whiskey and Punt e Mes ... many more Have you seen The Flavor BIble? The list for any one ingredient is very long.

Perfect Scotch Negroni, er Boulevardier, er whatever. Hard to go wrong. Tomatin, Punt e Mes, Boissiere, Compari.

What's that enticing looking snack stacked up in the background? I can tell if it's sweet or meat.

Just mix the too-hot vodka with plain vodka to the desired intensity -- either in the shaker or in a bigger bottle. I would think that chopping the chilis would release a lot of juice.

Leopold Aperitivo. Thoughts?

+1

Baller.

Yes. Excellent resource. Don't trust a liquor store's website. Trust mine. http://www.kindredcocktails.com/ingredient/lillet

On behalf of every cocktail nerd in the US, fuck you. In the nicest possible way, of course.

Stab me in the heart, whydontcha?

The Easter Island head looks jealous.

What would that be like added to just gin -- sort of a minimalist Gin & Tonic?

Dry Negroni. Campari, dry Boissiere, gin. Yeah, I'd drink that. And did.

I has probably already been mentioned, but Ransom Old Tom makes a really fun, different and delicious Negroni. It's not a universal gin at all because of the strong spice profile -- lots of coriander.

I'm quite sure you could make the Beekeeprs Apprentice with dell'Erborista. It's a great drink.

I have always been fond of rum and tonic. Or if you don't mind a bit of self promotion, the Frosun.

Neither drink actually has grapefruit in it. There are a number of elderflower liqueurs on the market now. It was all the rage, then was overused and fell out of favor, but now is seeing a little comeback I think. It is still a great flavor if you weren't overexposed to it. It is not floral at all -- more like lychee.

Yes. I used his recipe, using my suggestion to substitute vodka for the water to raise the proof to be closer to 80. http://www.kindredcocktails.com/ingredient/amer-boudreau I steeped it the length of time suggested, with half bitter and half regular orange peel. Fred Yarm suggests 1-2 months, or even 3 weeks, is way too long. I think I waited about a month. The results is much more bitter, strong, intense and less sweet than other Amer Picon substitutes that I've tried. I like it a lot. It also mellowed in the bottle over the year.

Variation on the Paper [Air]Plane: equal parts bourbon, Campari, Amer Boudreau (very bitter, high proof, not very sweet), lemon. Very good. Maybe not quite as magical as with Ramazzotti, but worth making again.

I found the Negroni one of the more challenging ways to enjoy Campari. Try Seltzer, lime, and the desired amount of Campari. Start with a little -- you can always add more to the glass. The acid from the lime, tempers the bitter-sweet Campari. Then try a gin-heavy Negroni ratio, as paulraphael suggests.