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Craig E

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  1. Yes, my colleague did so I got to taste it. Pretty delish! For best drinks of the trip: "Le Pain Killer" at Murder Inc., which was described as "Havana Club 7, OJ [though I'm sure they goosed it with lime], walnut croissant marsala." Garnished with a tiny piece of toast (le pain--get it?) which was goofy, but the walnut flavor in this was great. I liked the Beetle Boulevardier at Lyaness: "Patron Reposado, Martini bitter, purple pineapple, white & pink radicchio, cochineal." I do find the vagueness of their menu irritating though. Both of my drinks at Swift: Sicilian Avenue ("Monkey Shoulder scotch, toasted barley, Mr Black coffee amaro, bitters") and the yummy, dessert-y Praline Flip ("Swift spiced rum blend, Guinness, hazelnut orgeat, egg"). Edited to add: Oh, and at Oriole, the Haarlem Ampersand (“Bols oak aged genever Courvoisier VSOP speculoos wine orange pekoe Salerno hopped Peychaud’s”). Guess the nutty and sweet thing was floating my boat this trip.
  2. For the record: Only had time to hit a couple of those (Trailer Happiness, Punch Room), but I did like them. Also had great drinks at Lyaness and Murder Inc., but my new fave place is Swift.
  3. I’m back in London for a bit and thinking my cocktail bar target list is outdated. Anybody have suggestions for top places to go nowadays? Not into gimmicky showmanship, overpriced hotel bars that are only about posh ambiance, nor overcrowded hipster scenes. So far I’ve been to Oriole, and Trailer Happiness and whatever Mr. Lyan’s latest thing is called are on the agenda. In past trips I’ve liked Satan’s Whiskers, Blind Pig, and White Lyan. What shouldn’t I miss?
  4. Couple of recent keepers, both nicely balanced: Adelphi Cocktail 1 oz Rye 1 oz Cognac 1 oz Sweet vermouth 1/4 oz Maraschino Liqueur 3 ds Absinthe (I used a barspoon) 2 ds Bitters, Angostura Stir with ice, strain into a cocktail glass, and garnish with a lemon twist. Inventor Frederic Yarm described this as a Saratoga with the "improved" treatment. Also brings to mind faves like the Sazerac and Red Hook. Some very verbose labels on these ingredients! Texting and Scones 1 oz Cynar 1 oz Dry vermouth, Dolin 1 oz Becherovka 1 ds Bitters, Bittermens Xocolatl Mole 1 bsp Jamaican rum, Smith & Cross Stir/strain/rocks/lemon twist ( I used orange) Unsure if I was supposed to float the rum--I stirred it in. This was a tasty autumnal drink. Flavors akin to boozier sippers but lighter octane.
  5. Thanks, tried this tonight and quite enjoyed it. A martini crossed with a pink gin. The dram (I used homemade, from the Serious Eats recipe) comes in on the finish, reminding me of winter holiday festivity.
  6. Used my sage syrup (from a pre-frost harvesting from my garden) in a Tom Collins riff: 2 1/4 oz Uncle Val's Botanical gin juice of 1 1/2 small lemons 3/4 oz sage syrup club soda to top fennel bitters float Yum!
  7. Tried Zachary Pearson's Sunny Disposition with some subs. 2 oz Blanco tequila (El Mayor) 1/2 oz Suze (Bittermens Amere Sauvage) 1/2 oz Dry apricot brandy (Rothman & Winter Orchard Apricot liqueur) 1/2 oz Lemon juice 1 ds Bitters, Boker's (Fee Bros. Cardamom bitters) I recognize that the brandy spec'ed in the recipe is quite different from (namely, far less sweet than) the apricot liqueur I have on hand, but the comments on Kindred encouraged me to try the sub nonetheless. This wasn't delicious and with the relentless bitterness of the Amere Sauvage it is not a crowd pleaser. But it was super interesting. Very green agave aroma, maybe even pickles. Sip is where the fruit enters, apricot but also white grapefruit. Then in the finish the raspy wooden bitterness joins up with the grapefruit. That long bitterness pushes you to the next sip. Fun drink inasmuch as the character changes strikingly between nose and sip and swallow.
  8. 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.
  9. I'm a big fan of the Fernet & Jerry.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
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