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Craig E

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Everything posted by Craig E

  1. The Death & Co. take on the Southside— lemon -> lime simple -> cane syrup + Angostura —was enough to raise it two stars, in my book. Yummy!
  2. I tried the Benjamin Barker Daiquiri. Rum (I used a mix of Myers Dark and El Dorado 8), lime, Demerara syrup, Campari, and absinthe. My first sips were too licoricey, and I regretted being carelessly generous with estimating 1/8 oz in my jigger. But after a few sips that receded a bit, or better, started integrating in fascinating ways with the sour lime and bitter Campari. In the end I really liked this. I have found some daiquiris lacking dimension, and this drink remedies that in an effective way.
  3. Tried out this Last Laph: Equal parts peaty Scotch, pineapple juice, ginger liqueur, lemon juice, plus three dashes absinthe, garnished with mint. My garden mint got fried in the late summer sun so my pitiful garnish didn't add much. I found the smoky Scotch (I used Laphroaig 10) ran roughshod; the ginger especially got lost. If I tried this again I think I'd try a blended Scotch base and an islay float, à la a Penicillin.
  4. Lovely pic. How was the drink? Just looking at the recipe, I wonder if it didn't turn out a little limp (like so many OJ drinks).
  5. High Society Cocktail 2 oz Chivas Regal 12 (Famous Grouse) 1/2 oz crème de menthe barspoon Fernet Branca 1 leaf mint garnish The crème de menthe I own is embarrassingly low grade, but I found the Fernet Branca classed it up pretty well in this drink. Sweet and minty.
  6. An old-fashioned, steered as hard as I could towards autumn: 3 oz Evan Williams single-barrel barspoon maple syrup dash apple bitters dash Angostura bitters dash fig-citrus bitters expressed lemon peel 3 brandied cherries
  7. This is a favorite: Kyle Davidson's Half Windsor: 2 oz Cocchi Americano 1 oz. grapefruit juice 1/2 oz. cognac Like grapefruit juice taken to the next level.
  8. I gather there are a bunch of alternative recipes for a Brandy Port Sangaree. What I tried was: 2 oz Paul Masson brandy 1/2 oz Pierre Ferrand orange curacao 1/2 oz Dow's ruby port Built over an ice sphere, freshly grated nutmeg. Not earth-shattering, but made something pleasant out of a workaday brandy and was satisfyingly fitting for an end-of-a-long-day relaxer.
  9. To ease your mind, I think it's rare that they make it through the distillation process!
  10. Ah, okay, in that case, full speed ahead with the S&C experiment!
  11. I wonder if apricot brandy instead of the apricot liqueur from the spec threw things off. A little more sweetness wouldn't in itself be "funky" but maybe it would bring out more from the rum?
  12. Last night, tried a Hotel Room Temperature: 1 1⁄2 oz Carpano Antica 3⁄4 oz El Dorado 12 (El Dorado 8) 3⁄4 oz Marie Brizard orange curaçao (Pierre Ferrand) 14 drops Xocolatl Mole bitters Roll to incorporate and serve room temperature. Garnish with an orange twist. Loved the balance of this, with each ingredient playing a distinct role, unfettered by any pesky dilution. A grown-up drink, rich, boozy, and delicious. Anyone else have any favorite unchilled mixed drinks?
  13. Enjoying this Bluebeard, a riff on PDT's Blackbeard: Muddle five blueberries in 1/2oz agave syrup. Add 1 1/2oz gin, 3/4oz aquavit, 3/4oz pineapple juice, 1/2oz lime juice. Shake and strain into ice filled tumbler. Mint sprig garnish. It's delicious, a really nice balance where the botanicals of gin and aquavit complement the fruity flavors.
  14. @Rafa's O Negative: rye, Angostura (1 oz!), simple, dash absinthe, orange twist. Christmas in July!
  15. The Good Life: 1 3⁄4 oz North Shore aquavit (Tattersall) 1 oz Domaine de Canton ginger liqueur (Stirrings) 3⁄4 oz lime juice 1⁄2 oz Demerara syrup (2:1) 10 dr Regans' orange bitters Orange twist (grapefruit) Recipe reads as sweet, and it was, though the herbaceous aquavit and spicy liqueur (and acidic lime) kept it from being cloying to my taste. I liked the ginger and aquavit combo in this sour format. Recipe called for orange twist but I only had grapefruit, which I think might've been more fitting anyway.
  16. A while ago I received a gift of a small bottle of this odd Slow Burn liqueur. It's a gin-based, smoky sweet liqueur that I figured must be good for something but I had no idea what. Then recently I came across a variation of Sam Ross's great Penicillin (blended Scotch, lemon, honey, ginger, Islay Scotch float) that subbed in agave spirits--tequila for the blended Scotch and mezcal for the float. That sparked the idea--I could instead make a gin variant, with London dry as the base spirit and this Slow Burn as the smoky top. So I did it. 1 2/3 oz. Beefeater, 2/3 lemon, 2 tsp honey syrup, 2 tsp Stirrings ginger liqueur, 2 tsp Slow Burn floated, candied ginger garnish. Tasty but not earth-shattering, I parsed it more as an interesting Bee's Knees riff than anything that would rival a Penicillin.
  17. Harry Craddock was serving a Brandy Cocktail in London at that time--I'd guess that is closer to what Orwell is referring to. In his 1930 recipe book he specs it as 2 dashes curacao in 3/4 wineglass brandy.
  18. Black Lodge: Michter's rye (Crown Royal rye), Cynar, Combier Rouge (Tattersall Sour Cherry), Carpano Antica, Regan's orange bitters, orange twist. I don't know how my local cherry liqueur compares to Combier Rouge (which I've never had), but here it dominated the taste. I felt like the bitter finish of Cynar pulled out strong real cherry flavor, with a kind of metallic aspect at the end, in an interesting and not unpleasant way. I have liked rye + Cynar + cherry liqueur previously in To Hell with Spain and, more simply, Slippery Slope.
  19. Enjoyed Misty Kalfoken's Streets of Gettysburg: 1 1/4 Lustau Dry Amontillado (La Garrocha) 1 Rittenhouse 1/2 Bénédictine 1/4 Galliano Ristretto (Kahlua) dash Angostura orange twist This was like a very interesting Old Fashioned. The nuttiness of sherry and Ritt played off each other well.
  20. Thanks, bookmarked for when I next have thyme on hand! The other day I tried this Maurice (rye, Cocchi Americano, Sauvage, and a little Antica) which is likewise mentioned on the Bittermens site, and which is more in the Manhattan/Brooklyn mold. Or I suppose you could call it a White-ish Boulevardier. There the gentian was a nice "complexifier" rather than hogging the spotlight.
  21. Speaking of, made a sort of White Negroni tonight. 2 oz Beefeater gin 1 oz Cocchi Americano 3/4 oz Amère Sauvage 5 drops fennel bitters 5 drops saline The gentian is powerful, awful in a way, and yet I found the drink compelling, increasingly so. Setting my relationship status with gentian liqueur to "It's Complicated."
  22. Or Amère Sauvage. A friend just gave me a bottle, and I'm wondering how it compares to these others, none of which I've tried straight.
  23. Also, is ruby port shelf-stable, or do I need to fridge it/drink it fast?
  24. Do you know anything about this Kammer brand @Rafa? It was the only legit option at my local store.
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