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Craig E

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Everything posted by Craig E

  1. Yes, I mostly bought the bottle because of this little secret: the falernum I made is about 4 years old. It shows no signs of degradation, but when making drinks for others I thought it prudent to get some fresher stuff. Tasted them against each other tonight. The Velvet Falernum is sweeter; there's lime if you look for it but mostly flavors of soda-pop syrup, and a sugary finish. The homemade, made from this recipe if memory serves, is a "rounder" and deeper flavor, definitely preferable but some of those subtleties may well evaporate in the context of complicated fruity drinks which are the usual setting for falernum. @lesliec you're right, the Strega is pretty wonderful. Since it's herbaceous and honeyish, I just tasted it next to Drambuie, but the latter is far more generic and boring. I think it might be fun to try in some recipes that call for Drambuie, as well as Yellow Chartreuse. Happy to play with the Batavia Arrack too!
  2. Smith & Cross and Beefeater are restocks. The Beam Pre-Prohibition rye I bought on impulse, based on how it did in the NY Times blind test discussed around here a while back. The Strega, Velvet Falernum, and Batavia Arrack are all new to me (though I've been using my homemade falernum for a while). I'm bringing cocktails to a dinner party tonight and the theme is Vietnamese food, so I'm taking the opportunity to satisfy my curiosity about the spirit from Southeast Asia. Planning to make Eulogies.
  3. Tequila Cocktails

    Mexican Razor Blade by Dan Greenbaum, Attaboy, New York, New York (USA) 2 slices Cucumber 2 oz Tequila 1 oz Lime juice 3/4 oz Simple Garnish with pinch of cayenne on a floating cucumber slice. I muddled the cukes before realizing the spec said simply to include them in the shake. The cayenne slid off the garnish slice on the walk from the bar to the table, but that's a small matter. This was terrific! Benefits no doubt from good tequila (I like the Tesoro Platinum I used).
  4. Aperol

    That experience (harsh even distasteful first sip, but surprisingly appealing by the end) was borne out by tonight's experiment, the Paper Trail by Colin Shearn. 1 1/2 oz Bourbon 1 oz Aperol 3/4 oz Salers Gentiane (Bittermens Amer Sauvage) Grapefruit twist Thanks for the inspiration!
  5. Aperol

    I've not purchased Suze but I was gifted a bottle of Amer Sauvage which I've used in a couple of Suze recipes. My faves have been the Brown Bomber mentioned in that Suze thread, and The Smartest Man Alive. My impression is that the Amer Sauvage is even more bitter than Suze. At any rate, it is nigh unbearable sipped straight. And even mixed into cocktails like the above, my first sip usually says "oh no, I can't handle this." But it quickly switches to drinkable and then even compelling with further sips.
  6. Aperol

    Love the Aperol spritz; I don't think any substitutions could make it better! Following guidance I think I saw in the NY Times, I like a garnish of orange wedge and green olive, which initially seemed absurd but works great!
  7. Drinks! 2018

    Report back if you do! I wonder if the spiciness of the rye (and bitters) are the only thing keeping it from being cloying. But I think the peanut infusion could work really well. Thanks for trying it out!
  8. Drinks! 2018

    A new original: Peace's Rhesus 2 oz Rittenhouse rye 1/4 oz Maraschino 1/2 oz Crème de Cacao 1/4 oz Cynar 2 dashes Bittermens Xocolatl Mole bitters 1 twist Lemon peel (expressed and discarded) Going for sweet peanut-butter candy flavors.
  9. Drinks! 2018

    Midnight Sun (Aquavit) 1 1/2 oz Aquavit (Tattersall) 1/2 oz Grapefruit juice 1/2 oz Lemon juice 1/4 oz Grenadine (Homemade) 1/2 t Sugar 1 sli Orange (as garnish) This was great!
  10. On that brighter list, Gin Rickey and Tom Collins. Daiquiri if rum's around. Basically, booze + citrus + sugar is often a winning combination.
  11. Drinks! 2018

    Midnight Snack (Angostura) 1 oz Old Overholt (Rittenhouse) 1 oz Snap ginger liqueur (Stirrings) 1/2 oz lemon juice 3/4 oz demerara syrup 3 ds Angostura 1 egg white (aquafaba) Dry shake, shake, strain, up, garnish with grated nutmeg. Super tasty. I feared it might be too sweet but the spice of rye/ginger/Ango kept it balanced. If you're a fan of whiskey sours, this is next-level.
  12. Drinks! 2018

    I posted this to Kindred a few months ago but only now got around to making it: Nassau Street Cocktail 1 oz Apple brandy 1 oz Carpano Punt e Mes 1 oz Cynar 2 ds Peychaud's Bitters 1 Maraschino cherry (as garnish) I'm sure the cherry garnish (which I indulgently tripled) contributed to this, but I got a strong cherry flavor from this though no cherry liqueur was involved. Dark cherry and chocolate. It actually brought to mind Ben & Jerry's Cherry Garcia ice cream, which is one of my favorites.
  13. Drinks! 2018

    @Rafa's Good Country People, just posted to Kindred Cocktails. 1 oz Gin, Beefeater 1/2 oz Maraschino Liqueur, Luxardo 1/2 oz Grapefruit juice 1/2 oz Lime juice 1/4 oz Simple syrup 2 ds Peychaud's Bitters Shake, fine strain, up. I used Tanqueray, and red grapefruit juice (I assume white was intended). This is a superb drink; maraschino complemented wonderfully by the other ingredients. Five stars!
  14. Drinks! 2018

    Oui Sì Aye 2 Aye
  15. Drinks! 2018

    Glad you tried it and glad you liked it! Any further feedback welcome!
  16. Drinks! 2018

    Mine are Prodyne brand, picked up from Amazon a few years ago.
  17. Drinks! 2018

    Invented something new tonight; I'm calling it the Vit Bit. 1 1/4 oz aquavit (I used my local favorite Tattersall) 1 1/4 oz gin (Tanqueray) 1/3 oz ginger liqueur (Stirrings) 1/4 oz Cointreau 3 dashes Regan's orange bitters Served up with an orange twist. Balance seemed good to me on the first try, though it's maybe a bit sweet. Cointreau and clear spirits sometimes get a little "chewable aspirin" ish to me, but here the bite of ginger and complexity of caraway happily take the wheel.
  18. Drinks! 2018

    Best cocktails I had during my just-finished trip to London were at Oriole Bar, the spinoff from the celebrated Nightjar. My favorite was the Kathmandu Sour: Johnny Walker gold, Kümmel cordial, cao guo syrup, lemon juice, tangerine egg white. I think every single drink on the menu had at least one ingredient that I'd never heard of (in this case cao guo). In this one the Kümmel spices and tangerine were a wonderful combo.
  19. Drinks! 2018

    I was wondering the same thing, and pondering that maybe Sfumato for the less-smoky (?) Zucca and tequila for the more-smoky mezcal might be a workable double switch.
  20. Drinks! 2018

    A gin and tonic with Tanqueray No. 10 and Fever Tree tonic. Supremo.
  21. Drinks! 2018

    I've found this little Applecart to be good and relatively simple: 1 oz Applejack 3/4 oz Cointreau 1/2 oz Lemon juice Stir with ice in old fashioned glass. Edited to add: Just noticed this is nearly the same as the drink posted just a few posts up!
  22. Drinks! 2017

    Some nice gin drinks at City of London Distillery. This Distiller's Martini #5 included one of their gins with Lillet Blanc and rhubarb bitters. The best part of it was the large and fresh lemon twist which the small diameter of the class really forced near my nose with every sip. [Host's note - this topic is a continuing discussion. The 2018 drinks list starts here.]
  23. Drinks! 2017

    Rendezvous Revisited 1 1/2 oz Gin 3/4 oz Campari 1/2 oz Kirschwasser 1/4 oz Lemon juice Lemon twist The "revisited" part of this is the lemon juice, a contribution by @EvergreenDan. This wasn't to my taste--I found it medicinal, and the brandy drew out the most disagreeable aspects of Campari and gin. It does occur to me that it may just be that the Kirschwasser I have isn't good. Or it may just be the case that I just don't really like Kirschwasser.
  24. Drinks! 2017

    Avenue & Davenport (rye, bourbon, Cynar, maraschino, Fernet Branca). Gave this a long stir but it still packed a punch (with my bottled-in-bond rye as the base). The combination of flavors--black pepper from the rye, mint from the fernet, sweet funk from the maraschino--was a little odd. I couldn't decide in the end if it felt inventive or arbitrary. In all that flavor hubbub the Cynar gets surprisingly lost, only surfacing subtly in the finish.
  25. Thanksgiving cocktails

    What's on your cocktail menu for turkey day?