Adam George

Age your drink in a leather flask.

Yes. Pricey, unfortunately. CK's own Antique Hawthorne is good strainer but nowhere near as wide. It's also not as long. Good piece for the money, though.

This will happen.

The largest diameter strainer going is the Wustof Hawthorne. Should fit perfectly. This is very popular with hotel bartenders in Europe. I like this style for nice, clean pours as it keeps ice well away from the edge.

I have faith in most any product they sell, personally

Have you accidentally tried Leblon in the meantime? That's some really grassy stuff.

Sold out on both the Whisky Exchange and Master of Malt. I can't get it through Speciality, the Former's trade distributor. Thanks for the Majestic tip, but I don't plan on buying six bottles of anything, unless they don't do that any more.

Rye is till not common, or cheap in England. With its rise in popularity and demand, prices have gone up. Rittenhouse BIB is still my go to rye for mixing as it is still well priced for its proof. Otherwise, echoing what others have said, I like Sazerac 6 and Wild Turkey 101, although that's impossible to find now. Recently I had a very well priced Manhattan with Pappy 13 Rye that was exceptional and I have also come to really like the High West Double Rye.

You should have said something to management. Things like this need to be nipped in the bud early if a new venue is going to avoid disappointing.

Nah, Plantation is a big softie. Big a muscles but not a bully.

Ah, shii... Mannings are bastards.... Anywho... being that I am all Tiki at the moment, I made this with Brice (Yeah, Brice is like my bartending boyfriend, but most relationships end in one or both parties drinking themselves into stupidity so we're just cutting to the chase) I found that it was basiclly too sour and not boozy enough, even at these specs, so I played around and settled on 25ml Tanqueray 86Proof... I'd prefer 94, But it's not standard issue in England. 25ml Louis de Lauriston Calvados VSOP 84Proof 20ml Plantation Overproof 146Proof 20ml Pineapple 20ml Orange 20ml Lime 15ml Falernum 10ml Passionfruit Syrup - Monin 10ml Simple 1:1 3 Dashes Boker's Bitters Seriously, using an ounce of each rum is a waste when you can taste neither.... Imperialists can assume 20ml is one ounce and reduce from there.

My name is Adam George [Manning] and I approve of this drink. I'd be interested to know the origin of the name.

Monte Alban: We call out "Manky Mezcal, point 9" when stock taking. (There's no bottle that has dipped below, "Mostly full" and even that was just the bartender trying the bottle some months ago) F**k, I don't know how something 100% Agave can be so bad: It's the Cuervo Gold of Oaxaca. Possibly worse. Seriously, just use it to weed your garden; it's useless for much else.

Think you mean Sunwrays. Oh shhiiii...!

And...? Brice and I also made a Bloody MarWray, a DaiquiWray and a Piña CoWrayda. I love Sundays.

Sun is out. WRAYGRONI! .75oz Wray 1oz Cocchi Torino .5oz Cynar .5oz Campari Stir Rocks Grapefruit Twist.

No photo, but I realised I had unvacuumed Dolin Dry in my fridge so made myself an extra Dry Chrysanthemum. 2.5oz Dolin Dry 1oz Benedictine 3-4 Dashes Absinthe Bitters* Up Lemon twist * 3:1 Absinthe to Chartreuse Elixir Vegetal, spiked with Angostura Bitters, Peychaud's Bitters, Fernet Branca and infused with fresh mint.

Yes Brother! When I get my delivery in, I'm making a Smith & Cross, Trois Rivieres and Blue Curaçao Mai-Tai.

We get standard issue chefs' Speed Peelers, though I prefer Victorinox Bar Knives.

There was a day a few weeks ago I left the house without a coat.

Looks banging. I had my first Daiquiri of the Summer a few weeks back, although you'd be forgiven for thinking summer was over already now.

Not the best, but there is a lot to be said of all the Hendricks, St Germain, Mint and Cucumber drinks that popped up over the last few years. Great gateway cocktails for the uninitiated and certainly tasty.

It was either that or Great G-Last Elevator, though it doesn't roll off the tongue too well. Plus I get a chance to say Willy, which is always funny.

It was another quiet day so I nailed this. The Last Willy 1oz Beefeater Gin 1oz Yellow Chartreuse 1oz Lemon Juice .75oz Gabriel Boudier Creme de Cacao Blanc .25oz Mozart Dry Chocolate Spirit 2 Dash Bitter Truth/Bittermens Mole Bitters 1 Dash Mozart Black Chocolate Bitters I had to use Yellow as Green was smothering the chocolate. I played around with this a lot and this is V.1.4. At one point I took the Chartreuse down to .75 but then returned to equal parts, cutting the CdC with a quarter of Dry Chococlate Spirit. The Bitter Truth bitters up the vegetal qualities in the Chartreuse and the Mozart Bitters boost the deep chocolate notes on the nose. Interestingly, the chocolate element of this drink is almost entirely retro-nasal. Holding your nose whilst a drinking nearly eliminates the chocolate altogether. Two of my regular guests immeadiatly ordered this drink after trying a sample.

Aviations with Genever are great.