ethan bentley

I know Suze is getting a bit tricky to get hold of the UK these days, although I can't say I'm a fan. I had a sort of pre-distillate mash of genitian root and it tasted just like Suze, I then had the distilled version of that mash and it was so much smooth and rather a pleasant liquid to sip. I was genuinely surprised.

I've done quite a lot of research on The Vesper, most of it can be found here: http://summerfruitcup.wordpress.com/category/1-the-vesper/ But it never occurred to me to look a little deeper into the measurements. Definitely something I will have to do.

Does anyone happen to know if Wray & Nephew's Pimento Dram is still made today?

Thanks for the kind comments and welcome folks, a great forum you've got here.

I know this an old thread and the bottles must be becoming scarcer and scarcer but I recently got hold of some Tanqueray Malacca and played around with some cocktail, dug into the history a bit. The results of which are here: I was interested in what someone said about Whitely Neill but I find this much more fruity and it doesn't have the same spice, it's also (good as it is) not quite smooth.Thanks for the tip though, it was good to revisit the product.

Hope it's OK to post this link but it seems to answer your question quite neatly: http://summerfruitcup.wordpress.com/2011/03/28/cremeyvette/ My personal favourite is probably a variation on the Aviation, subbing the Violette for Yvette and the Gin for Rye. It's called a New York Flyer. Also the Lavender Lady - 20ml Dry Gin, 10ml Calvados, 10ml Cointreau, 5ml Lemon Gin, 5ml Creme Yvette SHAKE Then there are the classic layered drinks