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Craig E

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Posts posted by Craig E

  1. 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). 

    mexicanrazorblade 1.png

    • Like 2
  2. 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!

    papertrail 1.png

    • Like 1
  3. 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. 

    • Like 2
  4. 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!

    • Like 1
  5. 2 minutes ago, GarethLangston said:


    I've just made this, it was nice, predictably quite manhattan-ish but I liked the sweet notes. 


    I might try it again with my peanut infused bourbon in place of the rye. 

    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!

  6. 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.

    midnightsnack 1.png

    • Like 4
  7. 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. 

    nassaustreet 1.png

    • Like 2
  8. @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!

    goodcountrypeople 1.png

    • Like 6
    • Thanks 1
  9. 2 minutes ago, lesliec said:


    Thanks, @Craig E.  I thought it looked tasty when I saw it pop up on Kindred a couple of days ago, and I can now attest that it definitely is!


    Glad you tried it and glad you liked it! Any further feedback welcome!

  10. 9 hours ago, damaaster said:

    Just curious where did you find those Swizzle Sticks/cocktail picks?  I've been looking for something similar for a while now - but can only ever find the bamboo ones, or the tacky plastic colorful ones.

    Mine are Prodyne brand, picked up from Amazon a few years ago.

  11. 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. 

    vitbit 1.png

    • Like 3
  12. 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.  

    • Like 3
  13. 22 hours ago, sbumgarner said:

    is Sfumato a reasonable substitute for Zucca?


    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.

  14. 17 minutes ago, lindag said:

    I have a fifth of Laird's Applejack that I got on a whim

    i found I don'care for it neat, can I mix it with something else?

    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!

  15. 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. 


    IMG_3414 1.png


    [Host's note - this topic is a continuing discussion.  The 2018 drinks list starts here.]

    • Like 3
  16. 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.

    RendezvousRevisited 1.png

    • Like 1
  17. 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. 


    • Like 2
  18. @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. 


    • Like 3
  19. 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. 

    • Like 1
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