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Craig E

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  1. 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?
  2. 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.
  3. Bitters as the base!

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

    The Good Life: 1 3⁄4 oz North Shore aquavit (Tattersall) 1 oz Domaine de Canton ginger liqueur (Stirrings) 3⁄4 oz lime juice 1⁄2 oz Demerara syrup (2:1) 10 dr Regans' orange bitters Orange twist (grapefruit) Recipe reads as sweet, and it was, though the herbaceous aquavit and spicy liqueur (and acidic lime) kept it from being cloying to my taste. I liked the ginger and aquavit combo in this sour format. Recipe called for orange twist but I only had grapefruit, which I think might've been more fitting anyway.
  5. Drinks! 2017 (Part 1)

    A while ago I received a gift of a small bottle of this odd Slow Burn liqueur. It's a gin-based, smoky sweet liqueur that I figured must be good for something but I had no idea what. Then recently I came across a variation of Sam Ross's great Penicillin (blended Scotch, lemon, honey, ginger, Islay Scotch float) that subbed in agave spirits--tequila for the blended Scotch and mezcal for the float. That sparked the idea--I could instead make a gin variant, with London dry as the base spirit and this Slow Burn as the smoky top. So I did it. 1 2/3 oz. Beefeater, 2/3 lemon, 2 tsp honey syrup, 2 tsp Stirrings ginger liqueur, 2 tsp Slow Burn floated, candied ginger garnish. Tasty but not earth-shattering, I parsed it more as an interesting Bee's Knees riff than anything that would rival a Penicillin.
  6. Harry Craddock was serving a Brandy Cocktail in London at that time--I'd guess that is closer to what Orwell is referring to. In his 1930 recipe book he specs it as 2 dashes curacao in 3/4 wineglass brandy.
  7. Drinks! 2017 (Part 1)

    Black Lodge: Michter's rye (Crown Royal rye), Cynar, Combier Rouge (Tattersall Sour Cherry), Carpano Antica, Regan's orange bitters, orange twist. I don't know how my local cherry liqueur compares to Combier Rouge (which I've never had), but here it dominated the taste. I felt like the bitter finish of Cynar pulled out strong real cherry flavor, with a kind of metallic aspect at the end, in an interesting and not unpleasant way. I have liked rye + Cynar + cherry liqueur previously in To Hell with Spain and, more simply, Slippery Slope.
  8. Sherry & Sherry Cocktails

    Enjoyed Misty Kalfoken's Streets of Gettysburg: 1 1/4 Lustau Dry Amontillado (La Garrocha) 1 Rittenhouse 1/2 Bénédictine 1/4 Galliano Ristretto (Kahlua) dash Angostura orange twist This was like a very interesting Old Fashioned. The nuttiness of sherry and Ritt played off each other well.
  9. Thanks, bookmarked for when I next have thyme on hand! The other day I tried this Maurice (rye, Cocchi Americano, Sauvage, and a little Antica) which is likewise mentioned on the Bittermens site, and which is more in the Manhattan/Brooklyn mold. Or I suppose you could call it a White-ish Boulevardier. There the gentian was a nice "complexifier" rather than hogging the spotlight.
  10. Speaking of, made a sort of White Negroni tonight. 2 oz Beefeater gin 1 oz Cocchi Americano 3/4 oz Amère Sauvage 5 drops fennel bitters 5 drops saline The gentian is powerful, awful in a way, and yet I found the drink compelling, increasingly so. Setting my relationship status with gentian liqueur to "It's Complicated."
  11. Or Amère Sauvage. A friend just gave me a bottle, and I'm wondering how it compares to these others, none of which I've tried straight.
  12. Also, is ruby port shelf-stable, or do I need to fridge it/drink it fast?
  13. Do you know anything about this Kammer brand @Rafa? It was the only legit option at my local store.
  14. Lemonade cocktail

    I'd vote for gin.
  15. Looking forward to playing with Kirschwasser, port, and Montenegro, all of which are new to me. Not looking forward to returning to Trader Joe's because I grabbed vodka thinking it was gin.