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Chris Amirault

Whither "Perfect"?

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With Blanc, it'd be closer to a bourbon Hoots Mon if anything.


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”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937

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Chris: nom ... words ... nom nom nom

What I don't know is whether you've seen the light or joined the dark side. ;)


Edited by EvergreenDan (log)

Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

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I've never been a huge Perfect Manhattan fan, but I'm really enjoying the bottle of High West OMG silver rye and thought a lighter variant might be nice.

2 oz High West OMG silver rye

.5 oz Cocchi Americano

.5 oz Dolin dry

dash of Ang orange

Stir, strain, lemon twist.

This was good. The silver rye has a lot of dry fruity notes, played well with the floral notes of the Dolin.

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Perfect Redhook > Redhook

What the world needs is Punt e Mes Dry.

So what did you use in your Perfect Redhook?

2 oz rye

1/2 oz Punt e Mes

1/2 oz Maraschino

1/2 oz Dolin Dry

1 homemade cherry, vastly inferior to Luxardo.

I've also used 1/4 oz each of the vermouths. That works too. I bet you could do 1/3 oz of all three too. It seems to be an indestructible recipe, like the Negroni or the Manhattan.

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Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

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