Rafa

No problem, I have a few drinks floating around in my to-try files whose providence I neglected to note, which is only a problem when I want to upload them to KC and attribute them properly, but not a problem at all when I just want to enjoy a fine drink. On topic: what's everyone's preferred ratio for a Holland Razor Blade? And has anyone experimented with infusing the pepper into the syrup rather than floating it as the garnish? I make mine with serrano-infused honey syrup, for a kind of Penicillin-like lush/spicy effect, but it changes the character of the drink considerably, and sometimes I just want a simple Genever Sour with a bit of bite.

How's the Irish-style whiskey? If I remember correctly it's made with both malted and unmalted barley and a bit of oats, which piques my interest.

Glad you liked it.

Here's a couple for you: The New Hickory (Cynar, Manzanilla, grapefruit and burlesque bitters), and my Old Spanish (Cynar, Manzanilla, raspberry syrup, tonic).

Knob Creek is good stuff. It's a Jim Beam rye, the same stuff as Old Overholt, ri(1), and the eponymous label, though at a higher proof and presumably older. I like it, and it's better suited to sipping than Rittenhouse or Bulleit, but I strongly prefer Rittenhouse in most mixed drinks.

I suspect so, though when the price hikes come, we can hardly blame Suntory. These bourbons are frankly underpriced. We're due for price increases across the board, and it's frankly surprising that an effectively barrel proof Old Grand Dad and 12 year old baby Pappy are still the bargains they are.

Hassouni—I'm not sure whether you've tried it yet, but Old Grand Dad 114 sounds like it'd be right up your alley. High proof, high rye, with all the spice and kick you could want. A worthy upgrade to WT101,* both stronger and more refined, and I say that as a big fan of the turkey. I prefer OGD to most ryes I've tried, especially for sipping. *Before tanstaafl2 objects/interjects, let me state that I know that OGD isn't a Turkey product, but a Beam-owned (or I suppose soon to be Suntory-owned) brand with a unique yeast and mashbill shared only with the (inferior imo) Basil Hayden.

@Dan you may like the Cryptic Memo, a Boulevardier variation with rye, Campari, and Ramazzotti that's like an aromatic version of the Paper Airplane.

Try some Ardbeg or Lagavulin. Octomore is great stuff, if you can find it and it won't bankrupt you.

Rye is much closer to bourbon than to Canadian blended whisky, or anything else. Its flavor is generally dryer than bourbon, with less corn sweetness, and more mouth-tingling spice, notably hot cinnamon and white pepper. Brands with a lot of rye grain in the mashbill (Bulleit, Templeton, Dickel rye) can have mint and evergreen flavors as well. If you've liked bourbon in the past then give rye a shot; order some Rittenhouse or Bulleit at a bar.

I like genever in an Ice Pick, a Death in the Gulf Stream, a Barbadian Gin Punch Swizzle, and (self-promotion alert) a Tammany Hall. Plenty more here.

In that case I would say go with the Highland Park and either the Balvenie or the Auchentoshan. Springbanks tend to be idiosyncratic and expensive, and perhaps not the best next step if you're iffy on single malts overall.

It depends on your taste and mood; from that list I would probably also taste the Springbank 18, which I've never had, and perhaps something big and smokey like the Talisker or one of the Islays. I like the Three Wood, and I would try it if I hadn't had a hugely sherried Scotch before, but from that list the Double Wood is probably a safer but similar choice.

Different strokes. I don't really like Ramazzotti neat—tastes like orange peel in stale root beer.

Me too, but that's just because Angostura is delicious.

Or try it with training wheels in the form of Branca Menta. I can't agree that it's vile, but I see why it's such a difficult taste to acquire for so many people. Heavy menthol + strong bitterness + marijuana dankness isn't a formula that's going to appeal instantly to many people, and the combination of syrupy body with little to no perceptible sweetness does Branca no favors with the uninitiated. Nevertheless it remains popular in Italy and Argentina and among bartenders, and Branca clearly sees potential for growth in the US; the NY subway system is currently blanketed with ads for Fernet.

Trifecta of spousal abhorrence: Mezcal, Spanish brandy, Fernet Branca. We're having it tonight.... Hey, we're famous. http://drinks.seriouseats.com/2014/01/what-alcohol-do-you-hate-bitter-fernet-becherovka-mezcal.html A big fan of your advice way at the bottom of the comments there. If only the preceding 70 or so Serious Drinkers would heed it. The Problem of Orange Juice is a topic for another day.

Ours is a cruel and merciless God.

For those dry shaking with a tin and pint glass, a single shaken ice cube helps create a seal without diluting too much during emulsification.

I am sure that it's ok given the extreme conditions... What kind of sour did you end up making (base liquor)?Just a whiskey sour, no egg white, with Old Grand Dad. Hence wanting to use something at least somewhat lemon-y, rather than my last lime. I've used the bottled yuzu juice for aromatics/acid in cooking before, but had never tried it in a drink. Unfortunately, the preserved juice gave cooked notes that threw off the drink's flavor, though it was still palatable enough that I finished it. Lesson learned.

Forgive me, mixological forefathers, for I have sinned: I have used bottled (yuzu) juice rather than fresh juice in a sour. In my defense, I am out of lemons, and it is cold as balls outside.

Host Note: See this topic for the last 2013 Drinks! posts http://forums.egullet.org/topic/145765-drinks-2013-part-2/ Happy new year!!!! /alcohol

To toast out my year, a Martini with Champagne. Robert Hess has something similar he calls a Champagne Antoine. For now I'll call mine a Good Riddance. Cheers to all.

I like to float the violette/other liqueur and watch her hair change color. Edit: based on choux' photo it seems that the R&W violette gives a more purplish color.

It's great for winter drinks, as its dominant flavors are very warm notes from cinnamon and clove along with the hibiscus.