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Craig E

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Everything posted by Craig E

  1. Craig E


    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.
  2. Craig E


    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!
  3. 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!
  4. 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.
  5. 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!
  6. On that brighter list, Gin Rickey and Tom Collins. Daiquiri if rum's around. Basically, booze + citrus + sugar is often a winning combination.
  7. 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.
  8. 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.
  9. @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!
  10. Glad you tried it and glad you liked it! Any further feedback welcome!
  11. Mine are Prodyne brand, picked up from Amazon a few years ago.
  12. 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.
  13. 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.
  14. 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.
  15. A gin and tonic with Tanqueray No. 10 and Fever Tree tonic. Supremo.
  16. 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!
  17. 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.]
  18. 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.
  19. 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.
  20. @EvergreenDan's Dark and Orangey: 2 oz dark rum (1 oz Smith & Cross + 1 oz Cruzan blackstrap) 1 oz King's Ginger (Stirrings Ginger) 1/2 oz Cointreau 3/4 oz lime dash Angostura orange (Regan's orange) bitters rocks, with a lemon twist I was pleased to find that the firepower of S&C and ginger liqueur held the line against a full ounce of the Cruzan blackstrap rum, which in other recipes (even at smaller amounts) has commandeered and worsened drinks to my taste. This is a good use of the stuff.
  21. A little over 3oz, prediluted, is my starting target if I'm trying to invent something new.
  22. Tried this Gladstone: Rittenhouse base with a bunch of other stuff thrown in in small quantities—aquavit, maraschino, gomme (simple), absinthe, Appleton V/X (Smith & Cross), Boker's bitters. Stir, up. Kinda interesting. The absinthe spoke a little loudly. Caraway and marshmallow on the swallow. Something in the aftertaste that reminds me of toothpaste.
  23. If you're looking for something boozy and autumnal, you could do worse than this Black Apple Old Fashioned: 1 1/2 oz Jägermeister 1 oz apple brandy (I used Applejack) 2 dashes apple bitters orange twist
  24. 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
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