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Craig E

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Posts posted by Craig E

  1. 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."



  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.

    benjaminbarker 1.png

    • Like 1
  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. 

    IMG_3297 1.png

  4. 16 hours ago, Chris Hennes said:

    This evening:


    Tango (from Hess's The Essential Bartender's Guide)

    • .5 oz rum
    • .5 sweet vermouth
    • .5 dry vermouth
    • .5 Benedictine
    • .5 orange juice


    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. 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
    • Like 2
  6. 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.

    brandy port sangaree 1.png

    • Like 2
  7. 7 hours ago, ananth said:

    Finally got to try the famous Flor de Jerez !


    I have to say I'm a little dissappointed. It is really good don't get me wrong but I guess I expected it to be 'funkier' Maybe I'll try this with S&C :D


    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?

  8. 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?

    hotelroomtemperature 1.png

    • Like 1
    • Delicious 1
  9. 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. 

  10. 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.

    goodlife 1.png

  11. 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. 


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    • Like 2
  12. 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

    blacklodge 1.png

    • Like 2
  13. 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. 

    gettysburg 1.png

    • Like 2
  14. 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.

  15. 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."

    whitenegroni 1.png

    • Like 2
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