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Posts posted by PassionateAmateur

  1. Eventually, the combination stabbing center bit of plastic with a corkscrew and then yanking free with needle-nosed pliers did the trick.  Mercifully the quality and potency of the rum proved worth the effort!  I've rarely felt so stupid in my own kitchen.  Though perhaps if we'd attempted this while still sober it would have worked out better -- we'd already done a good deal of recipe testing with a new bottle of Cruzan black strap before trying to fight our way into the W&N.  Thanks all for the advice!

  2. On 3/3/2017 at 11:36 PM, JoNorvelleWalker said:

    How do you use your Laird's 7.5?


    For most drinks I like Laird's-cheapskate-brandy-formerly-known-as-bonded.  When age is needed I go with Laird's 12.  I find the 7.5 jack of no trades.  (The 7.5 is also lower proof.)


    Honestly?  I grabbed the wrong bottle.  Got home and decided I didn't much care - it gets used in pretty minimal quantities when I mix with it so the ABV difference isn't significant.

  3. On 1/4/2017 at 7:22 PM, Craig E said:

    After seeing a post on Reddit, tried out a Friûl Libar. Amaro Nonino base, gin (called for navy strength but I didn't have), demerara syrup, lemon, Peychaud's. 


    This was an interesting drink: each sip started very bright with sweet and sour citrus, but in the finish there was a palpable turn towards dark and bitter flavors. This bright-and-dark I experienced as an intriguing dynamic, not a irreconcilable clash. 


    Reminiscent of a Last Word in some ways.



    Followed your lead and gave this a try over the weekend, Craig (I went with Beefeaters not-quite-navy-strength, and regular 2x simple).  Delicious.  Thanks!


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  4. Noodling around with this -- it's almost just right:


    1 oz R. Henry Hawaiian White Ginger Gin

    1/2 oz Aperol

    1/2 oz Pamplemousse

    1/2 oz tea-infused Siete Leguas Blanco

    About a barspoon ea of lime juice, grapefruit juice and cinnamon 1:1 simple syrup

    Couple dashes Scrappy's Grapefruit Bitters


    I think I need to up the Aperol just a tad or swap in something a little more bitter.  Also -- I stirred/strained, but it might work better swizzled with tiny ice & the bitters sno-coned over the top.

  5. 48 minutes ago, sbumgarner said:

    Sometimes the way to go with these things is to use it as a base split with another rough and tumble base, like a very smoky mezcal, or flavorful overproof rum like Smith and Cross or Wray and Nephew. Diving head-first into the intensity can possibly have better results than using a 1/4 oz as a modifier, for example. I've never tried this particular amaro so it's very possible I'm offering horrible advice. :)


    I tried something like this awhile back with Fernet, which from the sound of it is much tamer than the Novasalus, but it worked well, the template might work with any intense amaro.



    A few drops of saline solution could help too.

    Thanks for the advice -- I'll screw up my courage and give it a try :)

  6. My cocktail invention partner brought a date to our latest Chemistry Experiment Sunday Afternoon, and not wanting to show up empty-handed he brought me a bottle of this....wildly potent bitter amaro.  I tried subbing it for fernet branca in a D&C "Frisco Club" but it just completely overwhelmed the whole drink.  I thought I enjoyed bitterness, but this is something else.  Any suggestions on possible ways to tame it?  I'm thinking a whip and a chair, perhaps?

  7. On 5/20/2016 at 0:51 PM, FrogPrincesse said:

    I checked online and was surprised to see that the St George pear brandy was selling for less than $40 for a full-size bottle. A really good price for this!

    It's an eau-de-vie from what I understand.


    It certainly tastes like an eau-de-vie.  Very strong, perfectly dry, very potent perfume of pear.  I'm astonished at how reasonably priced it was!

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