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Everything posted by BillBuitenhuys

  1. [Host's note: This topic is part of an extended discussion that grew too large for our servers to handle efficiently. The discussion continues from here.] Seeing it's white grapefruit season in AZ, we've been drinking our share of Navy Grogs.
  2. It's a pretty fun place, isn't it? Good drinks made by really really good people. While not quite the Stirred Bird, cocktailvirgin has this stirred recipe from Brick&Mortar (which I've made a few times) and is a nice Jungle Bird variant. Should give you some ideas on ratios. Jungle Stirred 1 oz Plantation Jamaica 2001 Rum 1 oz Plantation Stiggins' Fancy Pineapple Rum 3/4 oz Campari 1/4 oz Velvet Falernum 1 dash Angostura Bitters Stir with ice, strain into a cocktail coupe, and garnish with lime oil from a twist.
  3. Good call on the cone shape! Ohh, Laphroaig in a spritz is better than a Binaca Blast!
  4. Sherry & Sherry Cocktails

    I made this one last week and it was quite yum. McKittrick Old Fashioned (Lieberman, Milk&Honey, 2011, from cocktail virgin website) 2 oz Bourbon 1/2 oz Pedro Ximenez Sherry 2 dash Mole Bitters Build in a Double Old Fashioned glass, add a large ice cube, and stir to chill. Garnish with a cherry.
  5. Good list! Couple of other ideas A small fine strainer to double strain those citrus drinks Maybe a couple of 2oz bottles with spritzer tops? I love using these to spritz absinthe for Sazeracs or aromatic bitters for Old Fashioneds. (btw, a rum OF with maple syrup as the sweetener and a good aromatic bitters is pretty seasonal in my book).
  6. Amari

    Thanks for the heads up! I'll have to find this one!
  7. Amari

    Not at all similar, IMO. To me, it tasted like very diluted Campari.
  8. "Death & Co: Modern Classic Cocktails"

    I made a couple of Dos Besitos (Scott Teague) last night as the internet was filled with tequila-based drinks. The recipe calls for both repo and blanco tequila along with pineapple, lime, agave syrup, and grenadine. I used Altos Olmeca blanco, Arrogante repo (reduced by 1/4oz), and added a 1/4oz of Del Maguey Vida to kick it up a bit. Very slurpable!
  9. Best sites to buy alcohol on line?

    We can't buy spirits from KL to be shipped to AZ but HiTime will ship spirits here. I've used them many times and the $10/case shipping is very good. I know DrinkUp ships to here as well.
  10. Zombie time! This was pretty wonderful for a warmish AZ afternoon. Donn Beach, c1934. Rums, falernum, lime, Donn's mix, bitters, Pernod, grenadine And I'm totally enthralled with the funkiness of the Hamilton Jamaican rum.
  11. Where to buy Lemon Hart 151 rum?

    Young's Market distributes Hamilton here in AZ but I haven't seen it on a retail shelf. Some bars/restaurants, like Cowboy Ciao, have a retail license and have been willing to special order.
  12. The Tiki Drink Discussion Topic

    A couple of weeks ago was Arizona Cocktail Week and as part of the Artisanal Marketplace we served up a drink to the masses that we called Waiting for Watube (recipe by Micah Olson). We made a batch for sitting in the backyard this weekend. Gotta love how Montenegro and pineapple play together. 1 oz Plantation 5yr Barbados 0.5oz Hamilton Gold Jamaica 0.5oz Montenegro 0.75oz lime 0.75oz pineapple syrup (1:1 fresh pineapple juice and sugar) Quick shake with crushed ice and dump all into glass 4 dashes aromatic bitters (AZBL Mi Casa) floated on top dehydrated lime wheel garnish [Host's note: this topic is part of an extended discussion that became too large for our servers to handle efficiently. The discussion continues here.]
  13. Cocktail Books: The Topic

    Just received Bitterman's Field Guide to Bitters and Amari. It contains reviews (scores for aromatic level/bitterness/sweetness, descriptions, and recommended usages) for 500 bitters, plus 50 amari, a handful of recipes for homemade bitters and recipes for bitter/amari-based cocktails, savory dishes, and desserts, bitters history, and ingredients. I've only just skimmed through it but so far it's been both an enjoyable read and informative. He definitely doesn't hold back when he doesn't like something! Kudos for such an encompassing snapshot of the world of bitterness as it is today.
  14. Just got this book as well and at first glance was pretty dismayed that I couldn't make more than a handful of drinks with what I have at home. But as I read it more, I'm getting extremely inspired with the flavor combinations that they are using throughout. Time to start macerating!
  15. "Death & Co: Modern Classic Cocktails"

    that is a great drink! Just made a Yarm riff on the Jim Jam called Sooner or Later (bourbon, averna, apricot, lemon, bitters, soda) that is also splendid.
  16. Drinks! 2015 - 2016

    Browsing through the new version of Wondrich's Imbibe reminded me of one of my favorite classic families, the "Improved {base spirit of choice} Cocktail": 2oz base spirit, 1/2 tsp simple, 1/4 tsp Maraschino, dash absinthe, 2 dashes aromatic bitters, expressed lemon. Last night I made one with Hacienda De Chihuahua Sotol anejo and it was quite lovely.
  17. I've read conflicting reports including this one that says the Yoichi and Miyagikyo aged line is going away too. http://www.nonjatta.com/2015/06/The-Nikka-Shock.html A spirits friend recently in Japan heard the same thing as well and found very few stated age bottles on the shelves or at the distilleries. Whatever the timing is, it's likely to happen sooner or later which isn't a good thing. I think I'm more disappointed with the Hibiki 12 going away as it looks like the Harmony doesn't have the umeshu element but has Mizunara oak instead.
  18. Three dusty twelves ended up in my cart today after finding them hiding behind some boxes in a locked case...at a local car wash/gas station. The Taketsuru 12 is pretty much extinct, as are nearly all age statement Nikkas. The EC 12 has the year statement moved to the back label these days. And Hibiki because Hibiki.
  19. Light and Refreshing Summer Cocktails

    Yesterday, I wanted to make a rhum dandy shim, courtesy Fred Yarm's cocktail virgin site, but this ended up being a very good rum dandy shim. Much different presence than it would have had with agricole but very refreshing all the same. 2oz Dolin blanc 1/2oz rum agricole (I'm out of agricole (what?!) but used Diplomatico reserva) 1/2oz lime barspoon of cane syrup (Clement) 2 dashes absinthe Build in OF glass, add crushed ice, garnish with grated lime zest. drink credits: From The Art of the Shim book, recipe by Craig Lane, Bar Agricole (2010)
  20. The Tiki Drink Discussion Topic

    Benny and the Jets adapted from Ryan Lotz via cocktail virgin 1oz Pierre Ferrand 1840 cognac (Decourtet) 1oz Smith & Cross rum 1/2oz Benedictine 1/2oz demerara syrup 1/2oz oz lime 3 dashes Ango (Mi Casa bitters) 1 dash absinthe Garnish with lime, cherry, mint.
  21. The Boulevardier cocktail

    Made a 2:1:1 & orange zest with Maker's Cask Strength last night. The bourbon definitely had the lead roll here with a nice bittersweet backbone.
  22. Pretty low scale, yes. There are two makers that show up in AZ: Hacienda de Chihuahua and Don Cuco, and there is a significant difference in approach and taste. HdC uses more modern techniques like steaming the pina, column stills, and French oak leading to a very clean, elegant sotol DC uses traditional fire pits, copper pot still, and American oak for a much more pronounced earthy, vegetal set of products. Both good and certainly worth trying.
  23. Picked this up yesterday...Gin from Mexico from agave distillate made with a German pot still (named "Dora"). It's a delicate gin with some sweetness and green notes from the agave base, some bay, coriander, citrus. Found it to be quite enjoyable as a sipper. For cocktail use, it will have to be a subtle cocktail (maybe a 50/50 martini) but I think it will get lost in something more forceful, like a Negroni.
  24. Cocktail Books: The Topic

    Ya, I just got the new Imbibe! too and just reading through the front I'm already excited. The old version is littered with margin notes and dog-eared corners so I'll probably be bouncing between the two.
  25. Martinez vs Negroni

    Both of these drinks are lovely for pre-dinner! Martinez is one of my comfort drinks. That thing I make when I don't want to think about what I'm making and just want to relax. I also favor the PDT recipe and that 50/50 recipe makes for a lovely Gin&It too. Definitely Cocchi Torino over CA for me as that CA vanilla dominates the gin. My go-to is Dolin rouge for this drink. Noilly works for me too. Hayman's, Ransom, or Malacca for gin. Geniver on occasion. I'm not a fan of orange bitters in my Martinez though. Something about the orange and the maraschino just doesn't do it for me because I'm not bothered by a Gin&It with orange bitters. Most of the time I'll use Dr. Adam's Bokers. If I'm up for experimenting, I'll go with an aromatic bitters over a citrus type. So very thirsty now....