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Craig E

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Everything posted by Craig E

  1. Craig E


    I'm in the middle of collecting pits for avocado pit orgeat. Have any of y'all tried that?
  2. They slip the bottles over the buds while still on the tree!
  3. Craig E


    That mold never stood a chance.
  4. Do you think it would work in a Beton?
  5. Craig E


    Are you assured that cyanide won't be an issue?
  6. Craig E


    If you're plowing through it at that pace I'd guess the bottle would be empty before incremental period gained through preservative even starts.
  7. Very cool! I'd be tempted to do some color-coding to speed my selection.
  8. Others around here know the field better than I do, but maybe Dubonnet Rouge would be close?
  9. Picked up Byrrh for the first time for this project, and really liked it. It's a shame if it's not available (though subbing other aperitif wines for the Byrrh and other amari for the Lucano Anniversario might be worthwhile to try).
  10. This might be a place to put my proud announcement that a signature cocktail I designed for the Society of Architectural Historians was released today. It's a drink inspired by the bottles found at an archaeological dig on the site of the 19th-c. Charnley-Persky house in Chicago, now headquarters of the Society. The video I made tells the story and directions in more detail, and the full recipe is on Kindred. I'm an amateur at both cocktail crafting and at video production and that probably shows. But think of the word "amateur" in its etymological roots-
  11. Was reminded of this by tonight's trial of Frederic Yarm's new Creole Poet, which adds Benedictine and Amer Picon (Amer Boudreau in my case) and orange bitters to a similar martini base. Recommended!
  12. Are you shaking with ice rather than just building the drink in the glass? The dilution that comes with shaking helps moderate the booziness, so if you weren't already, you might shake it, and if you were, you might shake it longer. But yeah, 11am is not when I turn to overproof rum drinks.
  13. Agree with Jo that reading the specs, I would think this was too sweet. I would jettison the simple syrup and see if the orgeat and liqueur contribute sufficient sweetness. And for a next rum to buy (welcome to the slippery slope!) I would try out a rhum agricole to pair with one of your molasses-based rums. Your rums on hand are all aged so for variety's sake you might look for a younger agricole. Is Clement Premiére Canne in reach?
  14. New to me: Amaro Lucano (Anniversario), Brandy Sainte Louise, Bittercube Bolivar bitters.
  15. Made up something new, to make use of some fresh thyme left over from dinner: gin, aquavit, sloe gin, and vecchio amaro del capo. Started with equal parts but the flat-Coke flavor of the amaro was too strong. Halfway through I squeezed a little lemon juice in to see what would happen, but then decided that lost some subtlety. Second go was 1oz each Beefeater gin and Plymouth sloe gin, 1/2oz each del Capo and Tattersall aquavit, squeeze of lemon twist and thyme as garnish. Calling it the Holbein.
  16. Maraschino liqueur is one of my least favorite things to drink straight, but one of my most favorite things to mix with. In small doses, or partnered with strong flavored ingredients, it adds sweetness in a wonderfully complex way.
  17. Another new original, the Fannee Doolee. The goofy concept here: only ingredients with doubled letters allowed. I used apple brandy, Cappelletti, Green Chartreuse, Kirschwasser, apple bitters, and a cherry. Stirred of course.
  18. Last week I took it upon myself to invent a new libation, with the starting point being bottles in my bar that are on the fuller side. The germ of this was putting together Plantation pineapple rum and Plymouth sloe gin. I liked the challenge of seeing if I could get these to go together: they're both obviously fruity in a classy way, but the former more New World and islandy while the latter has some Old World propriety to it. Version one: stirred on the rocks 1 oz Stiggins 1 oz sloe gin 1/2 oz Becherovka (bitterness should round it out, cinnamon would be welcome)
  19. Pandemic restocking. New to me: Cardamaro, Byrrh, Meletti, sotol, this mezcal.
  20. Okay, here's what I came up with after a couple of attempts: Barcelonnette 2 oz blanco tequila (I use El Mayor) 3/4 oz dry vermouth (Dolin) 1/4 oz Amere Sauvage 1/4 oz honey syrup rinse Herbsaint (or absinthe) Serve in a coupe with a grapefruit twist. My first go had an ounce of vermouth which was maybe too much, a barspoon of honey syrup which was definitely too little, and fennel bitters instead of the pastis rinse. This is a better balance. The Amere Sauvage, a "savage" gentian Alpine liqueur, is by far the most aggressive flavor
  21. I might try some experiments. In the meantime I've enjoyed the Jalisco Stroll in the past.
  22. My set of 5.5 oz coupes are a great size for most of the drinks I make at home (which average a little over 3oz before dilution). My wife found a couple of really charming coupes with antiquey etched designs in them at a thrift shop, but they are a bit bigger, and as a result the wash line is unappealingly low. Been wanting to pick up some Nick and Noras, which are usually a bit smaller in volume.
  23. The other day I was in a "let's just throw random things together and see if they work" mood, and mixed Scotch, madeira, apricot liqueur, and ginger syrup. It had some promise but needed some friction. The next night, tried the same with a few dashes of Regans'. Still good but not great. Then finally, I thought a richer way of adding bitterness would be to swap out the madeira for Punt e Mes. Thus was born the Stone of Destiny 2 oz Blended Scotch (Monkey Shoulder) 3/4 oz Carpano Punt e Mes 1/4 oz Apricot liqueur (Rothman and Winter) 1/8 oz Ginger syrup (mine is
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