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Craig E

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  1. A new original: 2 oz Cappelletti aperitivo 1 oz Tattersall aquavit 2 dashes Regans' orange bitters Served on the rocks with an orange twist. Sweet and refreshing but also interesting. Next night I tried the same but topped with an ounce or so of soda, which brought it into the territory of an Aperol Spritz. I'm calling it Cap & Snaps.
  2. I'm a big fan of the Fernet & Jerry.
  3. Just followed suit with a Sour Liberal: equal parts rye, sweet vermouth, Amer Picon (Boudreau), lemon juice, and a dash orange bitters. Not bad. A little surprised at how much the acid tamped down the assertiveness of the amer.
  4. Dunno if you can find it where you are, but Minnesota-made Tattersall is excellent. Broker's gin is a straightforward and reasonably priced but nice quality gin from England. And it comes with a tiny hat.
  5. From @JoNorvelleWalker posting history I think the reference is to Methode Rotuts, which I gather is an experiment in carbonating wine. But on a hot day I think the dilution is a feature, not a bug.
  6. Came up with a new Negroni variant that I rather liked: equal parts Cappelletti, Jägermeister, and Beefeater gin. Intended a lemon twist but my citrus was dried up. Goes into my rotation.
  7. Ruirita by Michael Dietsch 2 oz Blanco tequila 1/2 oz Cynar 1/2 oz Lime juice 1/4 oz Simple syrup 3 ds Rhubarb bitters 2 dr Orange flower water (to rinse glass) Rinse chilled glass with orange flower water, pour out excess. Shake, strain, up. Made this with some homemade rhubarb bitters (a riff on this recipe) that I imagine might be more complex and more bitter than the Fee's called for in the spec (though I've never tried Fee's). Every sip of this was a really interesting pan down from bright, floral, tropical-fruity at the outset to rich, bitter, chocolatey on the finish, from the Cynar and bitters. I really get a kick out of drinks like this that have a definite transformation on the palate.
  8. The Sidecar is a classic cognac cocktail that could be a middle option between sipping and cooking.
  9. I think it's fair to say I've discovered (in the 1913 Straub's Manual of Mixed Drinks) the worst cocktail name ever:
  10. As a follow-up to the Stink Eye and Side Eye (2 posts up), may I present the Pink Eye. 2 oz gin 3/4 oz Punt e Mes 1/4 oz Campari 1/4 oz Amere Sauvage 1/2 oz half & half 1/2 oz cherry shrub Peychaud's bitters float Again here, the name and concept came first. So what would have the look and flavor impression of conjunctivitis, but still be a good drink? 😄 This took a few iterations. The eyeball-like opacity comes from half-and-half, the initial sharpness from gin and, faintly, the vinegar of the shrub, fruitiness in the middle from the cherry and the Punt e Mes, some challenge in the finish from Campari and gentian liqueur. Peychaud's on top adds some anise-y nose but more importantly gives the broken blood vessel look. An ice sphere is conceptually indispensable.
  11. A colleague of mine challenged me to invent something new based on a name she thought would be great: Stink Eye. I though something that had a late-arriving and persisting bitterness would be appropriate. The quasi-medicinal, "this is good for you" aspect of fernet seemed like a good vehicle to include. Layered that bitterness with some from Cynar, from Punt e Mes, and from black walnut bitters, on a more-or-less Manhattany template, choosing an agreeable bourbon as the base spirit. Brightened with some lemon oil. So: stir 2 oz. Knob Creek bourbon, 3/4 oz Punt e Mes, 1/4 ea. Cynar and Fernet Branca, dash walnut bitters, strain and serve up with a lemon peel expressed and discarded. I think the ratios seemed right on out of the gate! Worked just like I'd hoped: smooth but spirituous and somewhat sweet sip, fading out, then a rapid fade-in of nutty, herby, and bitter finger-wagging. EDIT: @EvergreenDan asked about subs for fernet-averse drinkers, and one of my suggestions was Vecchio Amaro del Capo. He said that worked well and I tried it and agreed! That variant I'm calling a Side Eye.
  12. Two new-to-me tipples that I enjoyed last week. Both of these really brought out the best of these ingredients, many of which are personal favorites. Flying Dutchman (Jardinière) by Brian MacGregor, Jardinière, San Francisco, CA. 1 1/2 oz Genever, Bols (Boomsma) 3/4 oz Bénédictine 3/4 oz Yellow Chartreuse (Strega) 3/4 oz Lemon juice Shake, strain, up. Nice complexity and groundedness. My wife and I were trying to put our finger on this pleasant underlying flavor, and the best we could do was to say it was like a smoky flavor but without the smoke. Duplex (no pic) by DavisSqPro, chowhound 2 oz Punt e Mes 2 oz Lillet Blanc (Cocchi Americano) 2 ds Orange bitters Stir, strain, wine glass, lemon twist. This finishes a little syrupy as I'd feared, but the flavors are delightful—bubblegum, dates, herbs. That sounds kind of gross when I say it out loud but I really liked it.
  13. Craig E


    Found this Professor's Row recipe on Reddit, and was able to approximate it: 1.5 oz Del Maguey Vida mezcal (El Rey Zapoteca anejo) .5 oz Averna .5 oz Apry apricot liqueur (Rothman & Winter) .5 oz Fino sherry (La Guita manzanilla) 1 dash black walnut bitters 1 dash orange bitters Though I'm not the biggest mezcal fan, I really liked this. (It helped that I think this mezcal a friend brought back for me from Oaxaca is high quality.) This was rich (maybe darker with my substitutions?), smoky, tobacco-ey. The finish was chocolatey, reminding me of mole sauce.
  14. Stumbled across the recipe for the Kal Katz, a 1932 recipe from Havana that traveled via Tom Sandham's book and Frederic Yarm's blog to @Rafa's post on Kindred Cocktails. An unpredictable mix of ingredients: 1 oz light rum 1 oz dry vermouth 1 oz pineapple juice dash creme de menthe dash maraschino Clean and open, with flavors playing together well. Would no doubt be still better with a higher quality creme de menthe than what I have in stock. Likably interesting.
  15. Craig E

    Black rum

    It could work at a smaller volume for sure, but in my experience the richness was balanced by the upfront acidity of vinegar, the bite of the Amer (following suggestions on Kindred I replaced the water in Boudreau's recipe with vodka, so it has some assertiveness), and the dilution of the ice. Also, the juice from my Egbert's cherry jar is less thick and syrupy than something like Luxardo (though it's still plenty sweet).
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