Rafa

Bookstores near you, though a lot of it ends up on his site.

I checked the Angostura Cocktails app for iPhone for the attribution for that one, but no luck. There's a lot of good drinks in that without proper attribution. Most of them ended up on KC, somehow.

There's some pretty hilarious back and forth about this b/w various bartenders on Facebook right now. I don't think it looks that bad, but it's no improvement. And the eventual price hike it foretells is the real worry.

I think it works well in a Pompadour riff, with the Martinique rhum cut with Jamaican rum to play off its affinity for Bonal. Something like: 1 1/2 oz Bonal Gentiane Quina3/4 oz Rhum Agricole3/4 oz Jamaican rum1/4 oz Lemon juice (or more to taste)1-2 dash Bittermens Xocolatl MoleLemon twist. This is basically a Pompadour crossed with slkinsey's equal parts Bonal/Smith & Cross drink from upthread.

I too found it very caramel-y last time I made it (which is sort of what I was going for originally, but still). I thought it could benefit from something lighter--I tried Wray & Nephew in place of the S&C, which worked somewhat. As it is I would make it for someone who likes very dark flavors. Thank you for keeping this thread alive and reminding me that I need to use my Bonal more. I've found that it adds bitterness and interest in drinks where Pineau des Charentes is called for, as it's basically a bittered and aromatized Pineau-type aperitif (lightly fermented grape must + brandy, barrel-aged).

Would you say that after that drink you.................................................................................................................................................................... came around to Fernet

But see, that rancid meat taste (haut goût if you will, or "hogo" as Jimbo likes to say) is one of my favorites in brandies, and a surprisingly good complement to the funk, or so I thought. Again, not for everyone. Definitely a try before you buy, if possible.

Welcome Missy! I seem to have missed the deadline, distracted as I was by other cocktailing matters, and incidentally by other nut matters. I'll have to enjoy this hazelnut orgeat + nocino + Demerara rum cocktail as a tribute to those of you who did participate, and get working on my Smith & Cross walnut infusion.

My enjoyment of the Lost Spirits rum has only increased. The combination of brown sugar, light molasses, rancio, and dunderesque estery funk just works for me. Hassouni, on the other hand, found it to taste like a weirder Myers'.

Hass didn't spit it out and throw my glass against the wall in disgust, so I'll count that a victory.

I don't know about "anything special," but both Jeffrey Morgenthaler (he of the upgraded Amaretto Sour above) and Giuseppe González came up with similar ways to salvage the LI Iced Tea (i.e., fresh juice, thoughtfully selected spirits, a total ABV that won't put you under). I don't really care for the Coke floats though.

What's the drink? eta: Can your friend provide the SoCo? It's a bit much to ask you to make a drink and expect you to buy something just for that purpose.

Be there in ten.

Wherever Adam's tending, surely?

Cabo Wabo: the David Lee Roth of tequilas. Even here you come up behind, Sammy.

You overrate John Mayer. He's more like a perfectly decent mid-shelf blend, technically quite well-made if undistinguished, that suddenly got a garish, annoying ad campaign and irritating fans. You get Sean Connery exactly right, however. And anyone who can pull off his outfit from Zardoz has at least a little bit of rockstar in him. Neil Young is Lot 40. Katy Perry is marshmallow vodka. Certainly a much better choice than this one.

Tom Waits for no man. Lou Reed is Old Grand Dad 114, pretty plainly. Paul McCartney is Pimm's. Merzbow is a big slug of Xocolatl bitters, room temperature, sipped slowly. Joanna Newsom is mirabelle eau de vie. Terry Jacks is the spirit in the sky. Sufjan Stevens is the Holy Spirit.

How French of you. I dig La Favorite Blanc. What's your favorite?

It is excellent. But what happened to your love for Wray & Nephew White Overproof, the Keith Moon of rums?

You are correct, I meant Total Tiki. And it features the recipe for the Hart of Darkness, along with many other Bum originals.

Why are we not doing phrasing?

There are some drinks which only appear on the Tiki+ app, plus the new one's missing Berry's ingredient notes and recommended brands. It does have plenty of recipes from his newer books, including some recipes created in the last decade or so. In my opinion, though, it overlooks a lot of the more interesting recent Tiki-ish recipes, like the Trinidad Sour. I'll let you play around with Tiki+ this weekend, if you don't mind dealing with my phone's shattered screen, which I stubbornly refuse to fix.

For months after watching the Coen brothers' A Serious Man my friend and I would yell "SANTANA ABRAXAS!" at each other. The album itself is pretty good if you're into that sort of thing. e: I think Batavia Arrack might be more appropriate than S&C for that one. Gonna have to try it.

I have made more disgusting failed concoctions than I can remember, many involving citrus, and one or more ingredients that should never, ever mix with that citrus.

The Jungle Bird is incredibly popular here right now and on every other craft cocktail menu. Most are the Sam Ross recipe, but Pouring Ribbons' uses their house blackstrap infusion, Smith & Cross, and apple cider vinegar.