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I prefer to think of it as a "hobby"... And I happily share with friends because there isn't much chance I will ever drink it all!

If you like chartreuse you would probably like it. I occasionally drink VEP as an aperitif so something like Chartreuse is OK by me. Not quite as intense to me but has potential based on a small taste or two. I have never had Verveine Velay Verte.

You just about have too! Because you can't make most of them at home, that's for sure! At least I can't. And I consider my liquor cabinet to be reasonably well stocked. Unfortunately, I'm just not into the making my own infusions/mixtures side of things. If it doesn't already come ready made in a bottle I tend to do without.

The metro system has basket style shelves for this system (I have posted pictures of it before but enclosed a couple of better ones). That way you don't really need separate bins. I find these shelves far more reassuring when I pile my booze in them. To be honest I am not sure why more people don't use something like this! Flat open shelves make me very nervous. One bump and I have committed alcohol abuse in a massive fashion! Unfortunately I am getting beyond capacity again, (my bourbon shelf is overflowing and I have resort to stacking bottles on bottles with more boxes starting to pile up on the floor) so I may have to buy another shelf system soon. I cut thin sheets of particle board to make the shelf bottom smooth and help the bottles stand up evenly. Don't know if it goes with your decor but plastic milk crates might make another option for use as bins (downside is that they don't show off the bottles well). These days they come in a variety of colors (I have several black one that I use) and I find them handy for moving multiple bottles up from the basement to main floor.

I have had both and don't find any difference between the two Brizard versions. It is rather like clear, orange and blue curacao. Color is the only difference.

Picked up a bottle of Dolin Genepy des Alpes yesterday on a bit of a whim. After trying it neat and perhaps with a bit of soda I will see how it works as an option in chartreuse cocktails like the Last Word. Also picked up a bottle of 123 Diablito tequila but I don't think that will see much time in cocktails!

Thanks Adam, that sounds like something I would be interested in trying. What Adam said! It is indeed bracing served neat but not its strong suit I think. Just thought it be a good way to punch up that "meh" gimlet!

Have you tried Bombay Sapphire East gin yet? This might be the kind of cocktail that would work with it.

Have been exploring the world of vins de liqueurs lately (to the extent one can in the relative buccolic spirits backwater that is Atlanta) and have managed to come across three different brands of Pineau des Charentes, Dupont Pommeau de Normandie, Vilmart Ratafia de Champagne and Montborgeau Macvin du Jura. Still looking for a way to acquire my first rinquinquin from the Rhône region, cartagène from the Languedoc region or Floc de Gascogne from the Armagac region (there is one brand at Astor I may eventually try if I can't find it locally). No doubt there are others! But I did learn of this little PdC beauty from another blog and was able to get a few bottles of it shipped to me from Astor! Navarre Pineau des Charentes Vieux blended with 6 year old cognac rather than more typically newly produced cognac and then aged for 30 years. Fabulous stuff and just right for my admittedly massive sweet tooth but full of subtlety and character as well!

A shame there isn't good way to get you a bottle of the 100 proof Okolehao to try. I find them significantly different and expect it would make the cocktails different as well. Whether for better or worse is hard to say!

The Irish Mermaid sounded intriguing so I took a run a that one last night. No brandied cherries reduced in Cherry Heering available (just used a luxardo cherry) but otherwise as written. Not the best at throwing a drink but I managed without making too much of a mess. B.G. Reynolds for orgeat and The Irishman 70 for my "quality" Irish whiskey. Pretty darned tasty! Will likely make this again and share with friends.

Vermouth is actually sold in 375 mL bottles, alhough not all stores stock them. I am able to find Noilly Prat and Dolin in 375 mL size and Carpano Antica just launched a 375 mL size as well. Otherwise there is always the option of storing your vermouth in the fridge and you can blanket it with inert gas to further increase shelf-life (see this product for example). Sometimes when I consider making a Manhattan with Carpano I just leave out the rye and bitters... Make your Manhattans and then drink the rest of the vermouth the next day or two as a pleasant drink in its own right! Or add a splash of seltzer water to it. Carpano is especially good all by itself and the new 375ml makes it a bit more practical. I have also kept Carpano and other vermouth in reasonably good shape for several weeks in the fridge using a vacu-vin.

I think this may be about the mixed shots of yore? Like the infamous Kamakazi, Slippery Nipple and the like. I have one I make just for fun occasionally for parties that I call a chocolate chip cookie. Vanilla vodka, Frangelica, Godiva chocolate liqueur and simple syrup I think but I would have to check my recipe book for details. Have also substituted tequila and agave syrup on occasion for a bit of variety!

I like a nice smoked gouda when sampling bourbon or another mild to moderate cheese. Should work for Manhattan sampling as well.

Since you like rye I will put in a plug for the Zuidam Millstone 100 rye which I just had brought back from the Netherlands for me. Delightful stuff and met with very favorable reviews from my group of bourbon/rye drinking friends this past weekend. I am already in search of a way to get more if I can without having to have it shipped to me. Quite unique in taste, probably the pot still influence, with a bit of sweetness up front (faintly banana) with plenty of rye spiciness to follow but easy drinking considering it is 100 proof. Number 3 on the Whisky Advocate Summer list for 2013. Pricey but available at Whisky Exchange.

Haven't had it in a daiquiri yet but tried it as part of a tiki class at Holeman & Finch pub this past weekend. Had it in a Planters Punch as well as neat. As I recall it was a molasses based Panamanian rum bottled in the States (California perhaps?). A 3 yo filtered slightly off white rum, it seemed serviceable as a mixer but not one I would count on to carry the show by itself. Didn't seem at all like an agricole (We were "studying" JM rhum as well) but then I didn't really expect it to be. Don't recall thinking it was that much different or better than Flor de Caña 4yo but I didn't have that available to compare side by side. Probably costs more though hard to say for sure since it is a liter.

I certainly second the AE rum cask finished rye! Just wish I could get it in Georgia rather than have to find alternative ways to get it. Hopefully it will eventually make it here as the bourbon eventually did.

Seems like an odd response that makes me think something is a bit off! Pretty clearly if you want this you want to make ice spheres for your drinks. It claims it makes them quickly which would be my primary concern. It doesn't seem like something that would break easily. Is there another reason? It isn't totally clear how one operates it. But I thought it kind of operated itself. is there something else that I should be concerned about with it that would make me not want to get it? What other tool should I be considering? If that is the case it would be helpful to say that. Yes, it is expensive. I like it for the novelty as well. I would want it for my home bar because I like gadgets for lack of a better term. I have certainly spent $150 (and more!) for a gadget I really wanted even if I don't end up using it that often. If I have decided I am OK with the cost then what other question/concern might they have? Or am I over reading what seems like a rather cryptic response?

I made this tonight and I'm sad to say I found it too sweet and Maraschino-y. I used the specified Cocchi Vermouth and Ridgemont Reserve 1792, which is ~94 proof. I added some Islay whisky which helped balance it a bit. Since you all like it so much I'll assume my palate is just out of whack. I've been drinking mostly wine and neat spirits, so any cocktail would probably strike me as sweet. Or maybe I'm just becoming Evergreen Dan and will soon shun and hiss at all things sweet. Might try the variation Chris noted with Punt e Mes to see if that gets it back closer to balance for your palate. Sounds tasty as written to me! Although might be worth trying using Rittenhouse rye as well.

You should keep this kind of info to yourself! Picture eGulleteers descending on stocks like piranhas devouring an ill-fated adventuring botanist Hard to keep it much of a secret! MGPI publishes their various mashbills, unlike most distilleries, since they don't produce anything under their own label at present, instead selling all they make to other bottlers and non distiller producers. And it has already been the subject of considerable discussion on more whiskey-centric boards and blogs. But as noted it will be at least several years before any of it is likely to be worth trying.

The Saz 6 is pretty good too if you can't find these, but the 18 is worth splurging on. I hear interesting things about the new Angel's Envy rye. It's an LDI rye with their standard mashbill (95% rye/5% malt) but it's aged in Caribbean rum casks, which according to multiple reviews give it a uniquely rich and dessert-y flavor. Might be worth a try if you're looking for something different. I have been fortunate enough to try the new AE rum cask rye and think it well worth the somewhat high price. But it costs the same as Whitstlepig or Mastersons and is definitely not a traditional rye. And it was a fairly limited initial release that is available only in some states so it may be tricky to find. I managed to track down two bottles with the help of a friend but it is not even available in my state yet. Another to consider is Jefferson 10yo rye which is similar to Whistlepig (not quite as good but substantially cheaper in price!). Another you may see floating around is the Col E.H. Taylor rye. Also a bit overpriced but pretty interesting and seems to be more commonly available. Another option that just occured to me is the Dickel Rye. It is another MGPI rye that has been subjected to a Tennessee whiskey style filtering through a maple charcoal filter before bottling. I, and many people I talk to, think it adds an interesting dimension to the standard MGP rye such as what you find in Bulleit rye. And generally quite affordable at around $20 depending on your location.

The Saz 6 is pretty good too if you can't find these, but the 18 is worth splurging on. I hear interesting things about the new Angel's Envy rye. It's an LDI rye with their standard mashbill (95% rye/5% malt) but it's aged in Caribbean rum casks, which according to multiple reviews give it a uniquely rich and dessert-y flavor. Might be worth a try if you're looking for something different. I have been fortunate enough to try the new AE rum cask rye and think it well worth the somewhat high price. But it costs the same as Whitstlepig or Mastersons and is definitely not a traditional rye. And it was a fairly limited initial release that is available only in some states so it may be tricky to find. I managed to track down two bottles with the help of a friend but it is not even available in my state yet. Another to consider is Jefferson 10yo rye which is similar to Whistlepig (not quite as good but substantially cheaper in price!). Another you may see floating around is the Col E.H. Taylor rye. Also a bit overpriced but pretty interesting and seems to be more commonly available.

I have a healthy sweet tooth, it's just that 1.5 oz of liqueur gives me a toothache just thinking about it, especially when one of them has candy associations like creme de cacao does. Then again, one of my favorite drinks is the Last Word, which is also half liqueur. At any rate the TF sounds delicious and I'll have to give it a try. If you do let us know whether it works! I was thinking genever might work well instead of gin, so Bols Barrel-Aged might be worth a try. Have considered buying the Bols Barrel-Aged genever but never quite gotten around to it. I was thinking of giving the Rusty Blade or Citadel Reserve a try with it. Might be the weekend before I have time to play around though. Or maybe even Ransom which just occured to me as I posted this. If you are going to go sweet might as well go all the way!

If this is too sweet as written (something I have rarely come across I confess!) then you would probably not find the TF Creme de Cacao to work as it is all liquid chocolate and vanilla. Far richer, and sweeter, than most others to me. if yuo are looking t odry it out Meletti might be a better course of action. Since I have the TF I may well have to give this try! Would it be too sinful to make one with V.E.P. for a comparison? As if that has ever stopped me. Just have to find a worthy gin to use now! Something barrel aged perhaps.

Jim Beam Black is the same juice, a year younger and at a lower (but still respectable) proof, at less than half the price. We have the six-year old Black for the same price (or a couple of pounds either way), here on the dark side. You're liable to overshoot $40 for a lot of the products mentioned here, too Keeps us well behaved, I suppose. One of my favorites for a nice wheated bourbon is a 50/50 mix of Old Weller Antique 107 proof and Weller 12. OWA used to be 7 yo but has recently lost the age statement. Still when mixed it adds some proof to the Weller 12 while the Weller 12 contributes a nice barrel influence. Together they just seem to work. Good on its own and a nice blend for mixing as well. Neither bottle is typically over about $25 here and are sometimes considerably less. For rye bourbons there are so many nice choices in the under $40 price range. For me Elmer T. Lee is a current favorite as is the OGD 114 when a little more proof is desirable.