Adam George

It's a very approachable Whisky. Hopefully that doesn't offend anyone here. It is a damn sight more legit than honey Jack Daniel's et al. If it is your first step toward more premium blends or malt it's rewarding, but might not be to someone who has drunk Whisky for a decent length of time. It's not the most three dimensional of spirits. The website sounds hilarious. Perhaps this is getting a push this year.

Vatted malt of Glenfiddich, Balvenie and Hazelwood. The website doesn't work on iOS. What's the schtick? I think it's a pretty good product actually, but I'm a hipster 20-something.

I've been making my Boulevardiers as per this link anyway. http://cold-glass.com/2010/09/15/1794-cocktail-the-boulevardier-comes-to-manhattan/ I was vaguely aware it wasn't the most historically accurate version and right now I've know idea where I discovered it, but was happy and never bothered to try another.

I tried the Port Askaig 19 today. 50.4% Really didn't mind the water I added. A very nice whisky with just enough honey to offset the smoke and sea. I will return to it again this week. I haven't had much in the way of neat spirit lately.

Sir, sir, sir, it needs to be made with British-style lemonade! Even, then after trying the much more aromatic, dry and darn-well more elegant Summer Cup by Sipsmith, I can no longer drink Pimm's. Fever-Tree lemonade is a must.

They've never really said this though, have they? I know the gardener story, though,

Just a simple Side-Car with 40ml Courvoisier VSOP 20ml Pierre Ferrand Dry Curacao 15ml Lemon Juice Really well balanced and very nice aperitif.

I'm quite taken to the malty nature Bols Genever brings to an Aviation, actually. 50ml Genever 10ml Maraschino 10ml lemon 5ml Bitter Truth Violette Yes, I do like these on the spirit forward side. They benefit from a longer shake, obviously.

I can do a Bronx, but looking at the Monkey Gland recipe, I think that is far too juicy for me. Also, I refuse that cocktail nerds can't get down with a Rittenhouse and Cocchi Manhatten with a dash of Boker's.

Haha. I think I was joking, now I'm not so sure. Sounds hilarious. Sadly I have no use for three days of "erectile effects" so you had best keep it. Thanks, though!

I did this with lemon juice. It works very nicely, in my opinion.

Rum? Natural Viagra? You're debating using this? Send it to me if you're not.

I made a Rob Roy, I think, not a Bobby Burns, with Edradour 10 and it was bloody great. Funny that someone should knock Dewar's but take Grouse instead - in England, it would be the other way around, every time.

I made a Trader Vic's 1:1:1:1etc Zombie the other day and wasn't fussed. I was confused - I thought I really liked it before. Time to experiment with Don Beach's version.

The Vesper in 6:2:1 proportions is pretty boring. Invert it however...

Not liquid, but I visited Cocktail Kingdom UK and splashed out somewhat. (Pun? No pun?)

While nothing else is screaming for your attention more than rye or gin, what if you have a guest who asks for a Jack Rose? Or a daiquiri? Margarita? True, I do love a Daiquiri so since this is for myself, I'll have a bottle of light Cuban Rum. That's nine bottles. Cynar is a nice addition, too. Nobody calls for a Jack Rose in England, though if I were to play Devil's Advocate to Dan, yes if I were asked for those drinks, I'd offer a Rye Rose, Ward 8, Final Ward, White Lady or 1934 Cosmopolitan et al.

I can imagine. Nothing to be sorry about, though.

I've been thinking about this ten bottle situation and really struggling to get past ten, without including bitters, which would take the count to eleven. Here's what I would take, Rye Gin Sweet Dry Cointreau Maraschino Campari Chartreuse That's eight. Aperol and Absinthe would be decent additions. Or Kamm & Sons as I love the brand and unique flavour profile. I could add just Angostura and Orange bitters and be happy, but many here are saying they don't count. I really mainly turn to Rye and Gin when mixing and although I can and will mix with anything, nothing is screaming for my attention more than those. I'm enjoying a Lucien Gaudin cocktail right now, so think my choices are bang on the money.

That is an astounding collection you have.

Vodka will give you a clue.

That's not exactly the same as spicing your own rum but, as long as they work, go for it. Sorry. I was having fun, thinking about these "mystery sticks". It reminds me of the gypsy ladies that used to sell "magic heather" in my home town and of course Jack and the Beanstalk.

I'm going to start selling bags of Magic Gin Flavouring Beans.

Jeff Masson (Cocktail Kingdom) posted this on Twitter last year. https://pbs.twimg.com/media/AuugjMyCIAAlafL.jpg I'm seeing him in a few days to get some shakers. I'll ask if he notices any differences between the two editions.

This is great. Well done.