Rafa

Not all mezcals are smoky, and at least one (Fidencio Sin Humo) is made without smoke at all. They can have fairly diverse flavor profiles, as mezcal can be made from a variety of different agave plants, in varied climates and styles, and while most mezcals are blancos some are sold aged. But overall, yeah, Hassouni is right; mezcal tends to be dry and overpowering and smoky, and to make it work in a Mai Tai you'd probably want to round it out with something soft and, uh, round, like an aged rum or brandy or some añejo tequilas.

Examples include Havana Club (of course), Flor de Caña, Cruzan, Santa Teresa, Brugal, the better Puerto Rican rums, classic Bacardi, and some would say contemporary Bacardi, though that's another bottle of worms. Sometimes also called Spanish-style rum, to distinguish it from English-style (pot still, heavier body, strong molasses flavors, hogo) and French style (fresh cane juice rums), though not every rum produced in French-, English-, or Spanish-speaking countries corresponds to its regional style, nor do these categories encapsulate every possible or existing rum. Rum resists easy categorization. It goes against its pirate nature.

Is the off license open at 4am London time?

Mea culpa, mea culpa, mea maxima culpa.

True to your Borinqueño roots, have you tried a Daiquiri with Palo Viejo blanco? It's damn good. PV sells for about $8-9 in PR, but I haven't seen it sold retail anywhere on the mainland. However, here's a link in NY state: http://www.getwineonline.com/sku03722_PALO-VIEJO-RUM-WHITE-80@-750ML I haven't had Palo Viejo since I left PR for the states when I was 18, at which age I thought a "Daiquiri" was something slushy with fake fruit and my preferred rum drink was a Don Q and Coke. Next time I'm visiting family I'm going to have to buy a bottle and try it out in a Daq. I have both of the Barrilitos at home and those are my go-tos when I feel a tinge of Borinqueño pride. Glad to know you're familiar with our humble homeland and its rums!

Not usually, but it depends on the rum and my mood. I don't think a Smith & Cross Daiquiri would be palatable with only a 1/4 oz of 1:1 simple, for example. Edit: I don't think a Daiquiri with just a quarter ounce of 1:1 simple is overly tart, usually, just bracingly dry.

When in the mood for something rich (often lately), I've been enjoying Left Hand's decadent but dry-ish Milk Stout. (Though I see it has its detractors round these parts.) I also finished off my supply of Rogue's Chipotle Ale, a seasonal ale that's gone way out of season but which I still found highly drinkable, well-rounded and refreshing with just enough vegetal bite from the peppers.

Since we're declaring allegiances, I'm on team 2:3/4:1/4. I like mine dry and icy (just like, uh, my women?). Favorite Daiquiri rums include La Favorite Blanc, El Dorado 3 Year and 5 Year, Flor de Caña Extra Dry, Smith & Cross, and that W&N/Barbancourt 5 Star combo. Sometimes a richer balance is nice, especially with a rum like one of the older Appletons, but when going in that direction one might as well go all the way to a Captain's Blood (with or without falernum) or a Navy Dock Daiquiri.

Wee Paunchby Rafa García Febles, NYC.2 oz Irish whiskey1 sli Lemon (lemon coin; a cut of peel and pith containing a bit of flesh and juice)1/2 t Barley malt syrup Build in glass over ice, stir, rest, sip. I hadn't made the connection until now, but the Spice Trade is very similar to the better developed (IMO) proto-beta cocktail (alpha cocktail?) Weeper's Joy from 1892: Weeper's Joyby William Schmidt, "The Only William," NYC.1 oz Absinthe1 oz Sweet vermouth1 oz Kummel2 ds Curaçao1/2 t Gomme syrup Stir, strain, up. --Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

There's no One True Recipe for the Daiquiri—it's just rum, and lime, and sugar, a combination which dozens of people must have come up with independently of each other. What there are is shifting tastes, and bartenders equipped to accommodate them. . During DeGroff's formative years the "Daiquiri" was something slushy served with strawberry, and sour mix, and a bit of rum. He had to work hard to restore the drink to its former dignity. It's no wonder his recipe calls for a bit more sugar than more contemporary specs; he was dealing with a very different and more difficult clientele. Personally, I like the sugar on the low side, finding a dry Daiquiri an excellent showcase for a rum (or group of rums), and one of the most refreshing beverages in the world. But if someone asks me for a sweet Daiquiri I'll happily oblige them, and still find it a worthy drink.

I just made this. It is now and forever named the haresfur and tonic. Suffering from an upset stomach (too much food, or too little booze, or something) I gave this H&T a try. I was low on Fernet so I reached into my stash of Unicum </humblebrag>.I think you have a patentable tonic on your hands, H.

I think I need this asap. Can no longer resist. See Rafa? You can sell. "Acura, the Smith & Cross of hatchbacks." "Gillette, the Smith & Cross of razors." "Microsoft, the Smith & Cross of personal computing." "You're a one trick pony, García. I'm going to need your badge and your smokes on my desk."

I've tried The Morgenthaler Method™ with a standard ziplock bag and it works just fine.

Genevieve is the Smith & Cross of genevers.

Sounds good. Where's the recipe? Nice twist btw.

Does the Corenwyn taste like liquid sourdough like the regular (for US markets) Genever does? I ask as a big fan of said sourdough flavor.

Yeah, the Straight Bourbon forums are having a lot of fun ripping them apart for this one. Campari's PR people have done a great job of alienating whiskey nerds.

Wild Turkey 101 Rye is coming back. The catches: it will only be available in liter bottles, and only in limited markets (read: high profile/volume bars and maybe select retailers in major metropolises). It will also probably be more expensive. Still! Loves of WT rye can rejoice, and those of us who never got a chance to experience it the first time around can see what all the fuss is about. The regular, often-dismissed 81 proofer will remain available everywhere.

That sounds excellent. I'll see if I can get the ratios.

In large amounts, no, not really. But 1/2 oz in a drink loaded with other assertive ingredients? It'll do in a pinch.

Last night, two weird drinks on opposite ends of the classiness spectrum. Airbagby Phil Ward, Mayahuel, NYC.1 oz Reposado Tequila, El Tesoro Reposado (Calle 23)1/2 oz Batavia Arrack, Van Oosten (Smith & Cross)1/2 oz Mezcal, Los Amantes Joven (Fidencio)3/4 oz Sweet vermouth, Carpano Antica Formula1/4 oz Allspice Dram, St Elizabeth (homemade)1/4 oz Bénédictine1 ds Bitters, Bittermens Xocolatl Mole (I used Aphrodite bitters because I couldn't get my bottle of Bitter Truth mole bitters to open, despite my overwhelming manly strength) Stir, strain, up. My notes: Pepper, vanilla, chocolate, allspice, herbal depth, dunder, all beautifully integrated, smooth, and elegant. Wow. Despite looking on paper like a, well, like a car crash, this is a beautifully composed drink, with every ingredient playing its part. Spicy, sweet, deep, lightly bitter, and flavorful. In the shocker of all shockers, Phil Ward really knows what he's doing. Try it and let me know whether an Airbag saves your life. Also, Piña Colada (Beer)by Matt, Donna, Brooklyn, NY.2 oz Stout, Left Hand Milk Stout3/4 oz Coconut cream (Donna uses 3 parts Coco Lopez : 1 part coconut milk; I used coconut milk lightly sweetened with homemade falernum)3/4 oz Pineapple juice1/2 oz Demerara Rum, El Dorado 5 (I used Plantation 5 Year at home to good effect)1/2 oz Jamaican rum, Smith & Cross1 spg Mint (as garnish) Shake, strain over one long ice shard in a Collins, garnish with slapped mint sprig, serve with straw. My notes: Amazing. You wouldn't guess there was beer in it, but the stout adds a silky mouthfeel and malty/chocolate notes. Great rum combo. Best Colada I've had. The molasses/chocolate/coffee/cream notes from the milk stout functioned almost the way a touch of Cruzan Blackstrap does in a punch, although with a much drier balance. It's worth considering what else beer can do in tropical drinks; I know Jacob Grier's My Ta-IPA makes good use of IPA's grapefruity bitterness. I realize that I've strayed from my mission by mixing a drink as ungirlie as Ward's Airbag. In my defense, it is on the sweet side.

After endless teasing about my love of bitter black and stirred, I've gone the way of Dan and now drink all girlie drinks, all the time.

I made Dan's Georgita, a peach Margarita (augmented with Chartreuse). Great stuff. Wild peach aromas. Very good balance. A good use of Mathilde Pêche, which I find candylike on its own, but really works in this drink. KC suggested this drink while I was working on my similar pear and tequila sour. I also made a pirate rum Gimlet.

Very different. It's more like a fortified wine-based gentiane-quina a la Cocchi Americano, although with a mixed mistelle/brandy base rather than wine (like a Pineau des Charentes). It has a dark red fruit character (cherry, plum, grape) and is drier and less bright compared to the Cocchi; if Cocchi Americano is a zestier and more bitter Lillet, then Bonal is a darker and more complex Dubonnet. It pairs well with dark spirits.

Perfectly put.