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About Rafa

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  1. So a fully Brooklyn-ized Red Hook. Sounds delicious.
  2. Dolin Dry & tonic. Wine + herbs + quinine tasted almost like Cocchi Americano.
  3. Uncle Val's is fun. Very cucumbery—more so than Hendrick's, I'd say.
  4. Amari

    How'd you guess! Haus Alpenz is no longer their distributor stateside. Whether the price hike and fancy new bottle design was the producer's idea or the new distributor, I don't know.
  5. Amari

    Great news, everyone. Zucca lives.
  6. I am extremely happy to learn this, for so many reasons.
  7. A rum-based Manhattan is a Palmetto. A white Palmetto, with blanc vermouth, unaged cane juice rum, and tiki bitters is a nice summertime variation—we have one on the menu at our rooftop bar. I have a Pusser's-based Brooklyn variation floating somewhere around Kindred. I don't think rum Brooklyns (or Greenpoints or Cobble Hills or Bushwicks or...) are made or called for enough to have common names, but they can be very tasty (as well they should be, featuring rum).
  8. A year ago Sunday, Sasha Petraske died. His Wikipedia page is a disappointment. He deserved better from us as a culture. I drank a Daiquiri in his honor. I'm drinking a Daiquiri right now. When you read this, wherever you are, I hope you resolve to join me in a Daiquiri at your leisure, to toast a man who would have us drink more sensibly, who treated our enjoyment of our brief lives with the seriousness it deserves.
  9. 1 1/2 oz Cynar 1 1/2 oz Grapefruit juice 3 oz Prosecco Build and chill in Collins on KD cubes, garnish with a grapefruit slice, straw. I gave this to my beverage director to sample for our brunch menu. He took a sip, took another, and then left with the glass. I think that's a yes.
  10. Woops, yes. Make yourself a Paper Plane, if you haven't had one yet.
  11. Yes. The Rabarbaro Sfumato is absolutely delicious on its own, but I haven't found many applications where I prefer it to Zucca, which it was brought to the US market to replace. Mezcal is an obvious dance partner; here's a drink that the head bartender at Boston's Hojoko (my bar's sister bar) had me make him with Zucca but which I also like with the Sfumato: 1 oz Mezcal 1 oz Cappelletti Aperitivo (or Zucca) 1 oz Cappelletti Rabarbaro Sfumato Stir, strain, rock, orange twist (though I like a lemon twist too). Have fun with the Nonino. It's a classic for a reason.
  12. Cappelletti is not really a synonym for Campari; it's more like a bottled Americano, with the wine notes from a vermouth. Dan's homemade sub sounds like a good way to go in this drink (I've tried it with just Campari and didn't care for it). I do recommend picking up a bottle of the Cappelletti on the sturdy grounds that it's delicious; a taste for it is also apparently a Boston "thing," for what that's worth, or so my Boston-based employers tell me.
  13. As long as it's not syrupy it should work. If it's syrupy, simply omit the simple, which is there for texture.
  14. If Combier Abricot is as dry as Combier L'Orange then yes.