["Death & Co: Modern Classic Cocktails"]

I feeling very uncool. Why is Gypsy Eyes unfortunate?

[An Ideal Negroni]

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.

["Death & Co: Modern Classic Cocktails"]

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

[Amari]

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

[Drinks! 2015 - 2016]

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.

[Reliable flavor pairings]

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.

[Drinks! 2015 - 2016]

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

[Fernet Branca & Branca Menta Recipes]

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

[Infusions, Extractions & Tinctures at Home: The Topic (Part 2)]

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.

[What did you buy at the liquor store today? (2014 – 2015)]

Leopold Aperitivo. Thoughts?

[Understanding Rum]

A white rhum agricole would be my pick, but I know it's not traditional.

+1

[Amer Picon & Torani Amer]

Baller.

[Vermouth in Martinis]

http://vermouth101.com/

 

Yes. Excellent resource.

 

Don't trust a liquor store's website. Trust mine.  

http://www.kindredcocktails.com/ingredient/lillet

[Drinks! 2015 - 2016]

 use up some Amer

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

[Drinks! 2015 - 2016]

owe it to yourself to at least try the original, Unicum.

Stab me in the heart, whydontcha?

[The Tiki Drink Discussion Topic]

The Easter Island head looks jealous.

[Making Tonic Water and Tonic/Quinine Syrup]

I've still got 20x the quinine tincture I used in this batch in a bottle.

 

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

[An Ideal Negroni]

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

[An Ideal Negroni]

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. 

[Amari]

 if anyone knows of any cocktails where this shines, I'd love to hear about them.

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

[Cocktails with Tonic Water]

I have always been fond of rum and tonic.

 

Or if you don't mind a bit of self promotion, the Frosun.

[An Ideal Negroni]

"Sticking with gin/Campari combinations, if you could find St. Germain you could make a Bitter Elder, or with Cointreau a Robert Hess Jasmine. If you like grapefruity flavors you'll likely enjoy either of those."

 

Craig, Thank you.  I LOVE grapefruit but can't have it because of bp medications so the Robert Hess sounds perfect for me.

 

The mixer section of my local liquor store is SO SMALL I have no hope of finding anything like Punt e Mes or Frenet  (sp?) or anything at all out of the ordinary.  But I do have a large collection of liquor and I like branching out with new drinks.

I'll look for elderflower next time I stop in but can't get my hopes up.

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.

[Drinks! 2015 - 2016]

As in Jamie?

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. 

[Drinks! 2015 - 2016]

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.

[An Ideal Negroni]

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.