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Craig E

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About Craig E

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  1. Cocktail archaeology

    This University of Pennsylvania scholar is figuring out, and recreating, the drinks served in ancient Greece. "Patrick [McGovern], who is something of a forensic mixologist, follows chemical clues and uses advanced processes to analyze ancient organic compounds and identify recipes. So far, bioarchaeologists have discovered the rice wines of ancient China, and Japan, barley beer and grape wine from the Middle East, corn beers of the Americas, and the elite cacao or chocolate fruit drink of the New World." link
  2. The Death & Co. take on the Southside— lemon -> lime simple -> cane syrup + Angostura —was enough to raise it two stars, in my book. Yummy!
  3. I tried the Benjamin Barker Daiquiri. Rum (I used a mix of Myers Dark and El Dorado 8), lime, Demerara syrup, Campari, and absinthe. My first sips were too licoricey, and I regretted being carelessly generous with estimating 1/8 oz in my jigger. But after a few sips that receded a bit, or better, started integrating in fascinating ways with the sour lime and bitter Campari. In the end I really liked this. I have found some daiquiris lacking dimension, and this drink remedies that in an effective way.
  4. Drinks! 2017 (Part 1)

    Tried out this Last Laph: Equal parts peaty Scotch, pineapple juice, ginger liqueur, lemon juice, plus three dashes absinthe, garnished with mint. My garden mint got fried in the late summer sun so my pitiful garnish didn't add much. I found the smoky Scotch (I used Laphroaig 10) ran roughshod; the ginger especially got lost. If I tried this again I think I'd try a blended Scotch base and an islay float, à la a Penicillin.
  5. Drinks! 2017 (Part 1)

    Lovely pic. How was the drink? Just looking at the recipe, I wonder if it didn't turn out a little limp (like so many OJ drinks).
  6. High Society Cocktail 2 oz Chivas Regal 12 (Famous Grouse) 1/2 oz crème de menthe barspoon Fernet Branca 1 leaf mint garnish The crème de menthe I own is embarrassingly low grade, but I found the Fernet Branca classed it up pretty well in this drink. Sweet and minty.
  7. Drinks! 2017 (Part 1)

    An old-fashioned, steered as hard as I could towards autumn: 3 oz Evan Williams single-barrel barspoon maple syrup dash apple bitters dash Angostura bitters dash fig-citrus bitters expressed lemon peel 3 brandied cherries
  8. Aperitivo Americano

    This is a favorite: Kyle Davidson's Half Windsor: 2 oz Cocchi Americano 1 oz. grapefruit juice 1/2 oz. cognac Like grapefruit juice taken to the next level.
  9. I gather there are a bunch of alternative recipes for a Brandy Port Sangaree. What I tried was: 2 oz Paul Masson brandy 1/2 oz Pierre Ferrand orange curacao 1/2 oz Dow's ruby port Built over an ice sphere, freshly grated nutmeg. Not earth-shattering, but made something pleasant out of a workaday brandy and was satisfyingly fitting for an end-of-a-long-day relaxer.
  10. Tequila Cocktails

    To ease your mind, I think it's rare that they make it through the distillation process!
  11. Drinks! 2017 (Part 1)

    Ah, okay, in that case, full speed ahead with the S&C experiment!
  12. Drinks! 2017 (Part 1)

    I wonder if apricot brandy instead of the apricot liqueur from the spec threw things off. A little more sweetness wouldn't in itself be "funky" but maybe it would bring out more from the rum?
  13. Drinks! 2017 (Part 1)

    Last night, tried a Hotel Room Temperature: 1 1⁄2 oz Carpano Antica 3⁄4 oz El Dorado 12 (El Dorado 8) 3⁄4 oz Marie Brizard orange curaçao (Pierre Ferrand) 14 drops Xocolatl Mole bitters Roll to incorporate and serve room temperature. Garnish with an orange twist. Loved the balance of this, with each ingredient playing a distinct role, unfettered by any pesky dilution. A grown-up drink, rich, boozy, and delicious. Anyone else have any favorite unchilled mixed drinks?
  14. Drinks! 2017 (Part 1)

    Enjoying this Bluebeard, a riff on PDT's Blackbeard: Muddle five blueberries in 1/2oz agave syrup. Add 1 1/2oz gin, 3/4oz aquavit, 3/4oz pineapple juice, 1/2oz lime juice. Shake and strain into ice filled tumbler. Mint sprig garnish. It's delicious, a really nice balance where the botanicals of gin and aquavit complement the fruity flavors.
  15. Bitters as the base!

    @Rafa's O Negative: rye, Angostura (1 oz!), simple, dash absinthe, orange twist. Christmas in July!
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