Tonight I am enjoying one of my very favorite drinks from the excellent Grog Log by Jeff Berry, which collects a bunch of "lost" tropical drink recipes from the 1940s-60s.
NEVER SAY DIE
.5 oz fresh lime juice.5 oz orange juice.5 oz grapefruit juice.25 oz unsweetened pineapple juice.5 oz honeydash Angostura bitters1 oz Barbados rum.5 oz light Puerto Rican rum.5 oz dark Jamaican rum
Heat honey until liquid, then blend with all other ingredients with 4 ounces crushed ice for 5 seconds. Pour into diamond plated goblet and roll a fat one - you're about to have a fine sunday niiiiiiight.
― chicken sandwich CARL!! (Z S), Monday, 11 January 2010 00:00 (fourteen years ago) link
(recipe originally developed by the legendary Don the Beachcomber)
http://i50.tinypic.com/2a99r3a.jpg
fuckin' love this guy
― chicken sandwich CARL!! (Z S), Monday, 11 January 2010 00:01 (fourteen years ago) link
z s that sounds excellent. did you just use a microwave to heat up the honey?
― call all destroyer, Monday, 11 January 2010 01:15 (fourteen years ago) link
Yep, just 20 seconds or so works fine!
― chicken sandwich CARL!! (Z S), Monday, 11 January 2010 01:35 (fourteen years ago) link
hey guys, i'm back from being sick and busy with some new stuff for you.
first, i remade the marconi wireless (recipe two above) with three key changes: correct proportions, lemon not orange garnish, and fresh vermouth. i straight-up did not know about vermouth freshness until my mans I DIED said something upthread. he's right. obviously. anyway, the remade drink is more balanced and a lot better--sweet and light, v. refreshing imo.
― call all destroyer, Wednesday, 13 January 2010 03:21 (fourteen years ago) link
so i had been wrecking a lemon for garnish for a couple days and needed a good reason to juice it. this leads us to
RECIPE SIX: the frisco
2 oz rye.75 oz benedictine.74 oz lemon juicegarnish with a lemon twist
stir over ice; strain into a cocktail glass (tbh the recipe i used says to shake but this does not feel like a shaken drink to me, ymmv)
found this browsing recipes on cocktailchronicles.com; apparently there are many options for proportioning these ingrendients. hard to say what the desired effect is but this is a weird drink--the tartness of the lemon juice and the sweetness of the benedictine hit completely different areas of your mouth at the same time. the rye is just kinda there gettin you drunk. i would re-proportion, but honestly i don't totally know what i would do different.
― call all destroyer, Wednesday, 13 January 2010 03:27 (fourteen years ago) link
LOL .74 ounces. that is .75 but you already knew that.
― call all destroyer, Wednesday, 13 January 2010 03:28 (fourteen years ago) link
Learn to pour freehand. 1 (slightly generous) ounce is 3 seconds' pouring through most pro quality pourers (which are cheap). Practice with water in old bottles so you don't waste booze -- it's not just a show-off thing, your feel for mixing changes in good ways at the same time.
― Three Word Username, Wednesday, 13 January 2010 08:31 (fourteen years ago) link
so for the frisco--i tried again with only .5 oz benedectine and it might be better that way. final experiment i think is to shake it--benedictine is really syrupy and heavy and def sank to the bottom of my glass.
so then it's time for a partial INGREDIENTS UPDATE:
FERNET BRANCA is one of those things that is quite polarizing. as a fan of bitter drinks in general i figured i'd like it. my friend zoe remarked that it tastes like toothpaste which is actually as good a starting point as anything. the fernet site recommends you take three slow sips to fully appreciate whatever the hell they put into it. good idea--the mouth-numbing bitterness goes away and you can detect more fruit and whatnot.
FEE BROS WHISKEY BARREL AGED BITTERS i see a lot of what i'd call "blog cocktails" that use these bitters. they kind of smell like cola.
― call all destroyer, Tuesday, 19 January 2010 02:54 (fourteen years ago) link
ok, let's talk recipes:
RECIPE SEVEN: old-fashioned
this is essentially an economy/simple old-fashioned for the home bartender; though i've seen some v. reputable places use only these ingredients. old-fashioneds kinda fall into the orange/cherry or no orange/cherry camp--for reasons of taste, simplicity, and economy, i think you get a really satisfying drink without the fruit. the version with the fruit is good too though!
1 sugar cube2 oz. rye.25 oz waterA FEW DASHES angosturalemon peel for garnish
put the sugar cube in the old-fashioned glass, dash w/angostura (just a few times till the cube turns reddish pink). add the water and stir gently. add the rye and stir gently again. add 4-5 ice cubes and stir one more time, twist the lemon over the drink and wipe it around the rim of the glass.
one cool variation i've seen basically hinges on your ability to get one large ice block or chunk to fill the entire glass. slower dissolution = a cold but not watery drink.
― call all destroyer, Tuesday, 19 January 2010 04:03 (fourteen years ago) link
and RECIPE EIGHT: fernet old-fashioned
v. slight modification of a recipe by the guy who does kaiserpenguin.com--he is purportedly a huge fernet branca fan.
take recipe 7, substitute fernet branca for rye, orange bitters OR fee whiskey barrel aged bitters gor angostura, and orange garnish for lemon. if you feel fancy, grab a lighter and flame the orange oils.
i think this is an awesome drink--tried both orange and whiskey barrel bitters and i think i prefer orange on the balance, they seem to bring out the fernet's character a little more.
― call all destroyer, Tuesday, 19 January 2010 04:07 (fourteen years ago) link
one cool variation i've seen basically hinges on your ability to get one large ice block or chunk to fill the entire glass. slower dissolution = a cold but not watery drink
For Christmas I got an ice tray that makes giant ice spheres:
http://i48.tinypic.com/1sobpt.jpg
The only problem is that I can never get them to come out as perfect spheres like the picture. For reasons too complicated and idiotic to discuss here, the tops of them are always cut off so they look like the Death Star. Still, worth picking up!
― CATBEAST!! (Z S), Tuesday, 19 January 2010 04:12 (fourteen years ago) link
wow, that's awesome! definitely going to track it down.
― call all destroyer, Tuesday, 19 January 2010 14:39 (fourteen years ago) link
<3 fernet branca! i'll try that version of the old fashioned
― just sayin, Tuesday, 19 January 2010 14:56 (fourteen years ago) link
I had a couple Sidecars last Saturday will watching football. Excellent drink imo.
― voices from the manstep (brownie), Tuesday, 19 January 2010 15:28 (fourteen years ago) link
brownie what brandy did you use? while not having looked hard, it seems difficult to find consensus on good cheap brandies. or maybe you used a pricey one! in which case more power to you.
also, this is nice: http://www.nytimes.com/2010/01/17/fashion/17shake.html?ref=todayspaper
― call all destroyer, Tuesday, 19 January 2010 21:24 (fourteen years ago) link
I don't know what kind of brandy! a friend whipped them up. I'm not too picky anyway.
― voices from the manstep (brownie), Tuesday, 19 January 2010 21:27 (fourteen years ago) link
I just made a drink with this:
- fresh squeezed blood orange juice- gin- cranberry juice
shaken over ice, lovely
― Tracer Hand, Tuesday, 19 January 2010 21:30 (fourteen years ago) link
xp yeah the overriding sentiment seems to be that any common vs cognac will do for mixing. one book i have gave remy martin a nice writeup so i may try that next.
― call all destroyer, Tuesday, 19 January 2010 21:30 (fourteen years ago) link
tracer what were your proportions?
no idea - maybe something like:
3-oj2-gin1-cranberry
― Tracer Hand, Tuesday, 19 January 2010 21:37 (fourteen years ago) link
cranberry really just for a little hint of sweet-tartness
― Tracer Hand, Tuesday, 19 January 2010 21:38 (fourteen years ago) link
we should definitely not leave this one out:
Hey guys I invented a new drink in honor of tonight's results
THE COAKLEY
6 oz of your worst vodka
shake with ice cube, pour directly into mouth
― CATBEAST!! (Z S), Tuesday, January 19, 2010 7:16 PM
― tehresa, Wednesday, 20 January 2010 03:38 (fourteen years ago) link
lolllllllllllll
i'm sorry guys! i drove way the hell out of my way to vote in this one, had dinner with my parents, came home and saw the results, and quickly made a sidecar in honor of brownie who is a cool guy UNLIKE THE VOTERS OF MASSACHUSETTS
― call all destroyer, Wednesday, 20 January 2010 03:43 (fourteen years ago) link
hey i was gonna do some other posts but in honor of the 2009 saints let's do some new orleans cocktails tonight.
RECIPE NINE: the vieux carre
1 oz. rye1 oz. cognac1 oz. sweet vermouth1 tsp benedictine2 dashes angostura2 dashes peychaud's
add all ingredients to a mixing glass, add ice, stir, strain, and serve. optionally, garnish with a lemon twist.
the ingredients (except the twist) are straight from the vieux carre page on gumbopages.com, an excellent resource for new orleans drinks (and probably other stuff too). however, he serves it as a rocks drink which makes no sense to me. it's obviously an up drink, and when i've gotten it out (admittedly not in NOLA) that's how it's been served. it is EXCEEDINGLY pleasant and smooth--nice dessert cocktail imo.
― call all destroyer, Tuesday, 26 January 2010 03:20 (fourteen years ago) link
RECIPE TEN: the sazerac
the greatest cocktail? according to some, maybe.
2 oz. rye1 sugar cube4 dashes peychaud's1 tsp absinthe or herbsaint1 piece lemon peel
fill an old-fashioned glass with ice or pop it in the freezer for a bit. in a mixing glass, add the sugar cube, peychaud's, and just a little water, and mix or muddle them together. add the rye, some ice, and stir. now get your old-fashioned glass and rinse it with the absinthe/herbsaint. add the rye mixture, and wipe the lip of the glass with the lemon peel. in an orthodox sazerac you should NOT twist it over the drink and you should discard it when done.
― call all destroyer, Tuesday, 26 January 2010 04:02 (fourteen years ago) link
you know those nights where you just watch college basketball, play guitar, and mix drinks by yourself? yup.
RECIPE 11: the last word
kinda like the corpse reviver in that it comes together in an interesting and unexpected way.
.75 OZ. EACH gin, fresh lime juice, maraschino liqueur, green chartreuse.
shake w/ice and pour into a cocktail glass.
― call all destroyer, Sunday, 31 January 2010 03:50 (fourteen years ago) link
RECIPE TWLEVE: the scofflaw
this is from ted haigh's book and is v. enjoyable. there are so many grenadine/lemon combos out there. i'd say the dry vermouth makes this a nice entry in that category.
1.5 oz. rye1 oz. dry vermouth.75 oz. fresh lemon juice.75 oz. grenadine.
shake w/ice and pour. garnish w/a lemon twist.
― call all destroyer, Sunday, 31 January 2010 03:52 (fourteen years ago) link
one more, tho i'm holding off on a couple recipes to make sure they're proportioned right.
RECIPE THIRTEEN: apricot cocktail
1.25 oz. gin.75 oz. lemon juice.75 oz. apricot liqueur.5 oz. grenadine1-2 dashes angostura
shake w/ice and pour, garnish w/lemon twist.
i fucked with the original recipe i saw for this a good deal; in the end it's called an apricot cocktail and this does absolutely emphasize the apricot so there you go. would like to sneak a little more alcohol in there tbh.
― call all destroyer, Sunday, 31 January 2010 04:06 (fourteen years ago) link
Hmm, maybe substitute cherry heering for the grenadine? Looks good though, I might try that tomorrow.
― CATBEAST!! (Z S), Sunday, 31 January 2010 04:14 (fourteen years ago) link
**18 hours later...**
two thumbs up! :)
― CATBEAST!! (Z S), Sunday, 31 January 2010 22:21 (fourteen years ago) link
awesome! did you sub cherry heering in?
― call all destroyer, Tuesday, 2 February 2010 04:01 (fourteen years ago) link
RECIPE FOURTEEN: the so-so
1 oz. gin1 oz. sweet vermouth.5 oz. calvados or applejack.5 oz. grenadine
stir with ice and strain into a cocktail glass, no garnish.
apparently this is in the 1930 savoy cocktail book. it's a funny one--you look at the recipe and go yeah whatever but it actually mixes up into something interesting. the blog where i got it from suggests that different gins will have a strong impact on the flavor; i only have one gin but i can see what they mean since the gin contrasting with all the other sweet/fruity components and its flavor kind of rises above them.
― call all destroyer, Tuesday, 2 February 2010 04:05 (fourteen years ago) link
2 that I like:
Moscow Mule - vodka, ginger ale (pref. Vernors), lime juicePolish Cider - Zubrowka vodka (buffalo grass infused), apple cider, lemon juice
― i am under no illusions that my opinions are even that interesting to me (dan m), Tuesday, 2 February 2010 04:22 (fourteen years ago) link
so-so sounds good
but then again i don't know shit about cocktails so
― big hoos state of mind (J0rdan S.), Tuesday, 2 February 2010 04:24 (fourteen years ago) link
jordan if you enjoy the flavor of gin and want something that will make it smooth and drinkable without covering it the so-so does that.
dan m, does the polish cider call for hard cider or regular cider? what proportions would you use?
i have a bunch of GENEVER recipes coming up. genever is a serious thing imo.
― call all destroyer, Tuesday, 2 February 2010 04:58 (fourteen years ago) link
INGREDIENTS UPDATE: genever.
GENEVER!
http://feteafete.com/blog/Bols%20Genever%20bottle.jpg
i'm starting to realize that this stuff is kind of amazing. for those who don't know, it's the dutch precursor to gin, except where gin became neutral spirits distilled again with juniper and other flavors, genever is a sweeter, maltier spirit featuring those same flavorings. tasting it back to back with gin is really instructive.
― call all destroyer, Thursday, 4 February 2010 03:56 (fourteen years ago) link
RECIPE FIFTEEN: the holland house cocktail
1.75 oz. genever.75 oz. dry vermouth.5 oz. lemon juice.25 oz. maraschino liqueur
shake w/ice and strain, garnish with a lemon twist.
those with a keen eye for such things will recognize this as a riff on the gin/lemon/maraschino in the aviation cocktail. but for my money the holland house has all the aviation's features while being a MUCH richer, more interesting, more complex drink. smooth as hell and really tasty.
― call all destroyer, Thursday, 4 February 2010 03:59 (fourteen years ago) link
one more for tonight:
RECIPE SIXTEEN: the fluyt (that's "floight" (i think), a type of dutch sailing ship)
2 oz. genever1 oz. cognac.5 oz. dry vermouth5 dashes peychaud's2 dashes fee whiskey barrel aged1 sugar cube (og recipe calls for demerara sugar cube so uh fire up amazon.com and get on that)green chartreuse for rinsing
chill an old-fashioned glass. in a mixing glass add the sugar cube and peychaud's and muddle. add the genever, cognac, vermouth, and whiskey barrel aged bitters. add ice and stir. get the old-fashioned glass and rinse w/chartreuse. strain the mixture into the glass and garnish with a lemon twist.
a chartreuse rinse, genever, and two kinds of bitters? sign me the hell up. this is an invention from rumdood.com and imo it does a nice job complimenting the flavor of the genever in some sort of mutant sazerac format.
― call all destroyer, Thursday, 4 February 2010 05:24 (fourteen years ago) link
the things you find browsing cocktaildb because you're worried about the freshness of your bottle of lillet blanc:
RECIPE SEVENTEEN: the roy howard cocktail (nb i have no idea who roy howard is)
2 oz. lillet blanc.75 oz. brandy.75 oz. fresh orange juice.25 oz. grenadine
shake over ice and strain.
you know what this is good for? this is good for when you don't actually feel like drinking. what would actually be fun as hell would be to make a big pitcher of this and eat some fuckin' brunch.
― call all destroyer, Wednesday, 10 February 2010 04:47 (fourteen years ago) link
hey cad, any good simple recipes for campari? I remember having a sprite and campari during a really hot and humid summer evening in beijing, it really /really/ hit the spot and the bitterness kept it from being to sweet (not a mixologist so don't really have any mixers, tbh)
― 99. The Juggalo Teacher (dyao), Wednesday, 10 February 2010 04:49 (fourteen years ago) link
excellent question--campari is an awesome thing imo. the basic campari recipes are pretty much what you'd expect--campari and soda water or campari and orange juice in a 1/3 - 2/3 liquor/mixer ratio. sprite would certainly work like soda water. but for not too much money you can pick up some gin and some sweet (red) vermouth and make a negroni which has to be one of the best rocks cocktails out there and hit the same refreshing vibe with a bit more of a kick.
beyond that, ted haigh's book has the boulevardier which is 1.5 bourbon/1 campri/1 sweet vermouth, stir and strain--i'd consider trying that. lots of other things use campari as their bitters component so they're using about 1/4 oz. of it while gin or whiskey or something is the dominant spirit.
― call all destroyer, Wednesday, 10 February 2010 05:11 (fourteen years ago) link
wow those sound good - the hot and humid season is coming up so I'm definitely thinking of picking up a bottle to help deal - already have a bottle of bourbon too!
― 99. The Juggalo Teacher (dyao), Wednesday, 10 February 2010 05:16 (fourteen years ago) link
some Campari classics:
Negroni is a super classic - equal parts gin, sweet vermouth, and campari, served up
Americano - equal parts sweet vermouth and campari, topped w/ club soda and served over ice
there's also the Negroni Sbagliato, the "wrong" negroni, with an ounce each of campari and sweet vermouth and 2oz prosecco, served over ice w/ an orange slice in a balloon glass - delicious!
Pretty much anything w/ campari should be garnished w/ a lemon twist or slice of orange.
― I DIED, Wednesday, 10 February 2010 05:49 (fourteen years ago) link
Aperol is sort of a sweeter lightweight Campari, which can make it easier to mix with. I love it on the rocks w/ 1/4oz orgeat and 1/2oz lemon juice.
― I DIED, Wednesday, 10 February 2010 05:52 (fourteen years ago) link
so my local paper's weekly bars/drinking column had a piece on the 500th anniversary of benedictine, featuring some local concoctions that use it. i had some good luck making a couple of them tonight:
RECIPE EIGHTEEN: king's yellow
(from eastern standard restaurant, a good place imo. i assume the name comes from the color of this one when you mix it up?)
1.5 oz. gin.75 oz. dry vermouth.75 oz. benedictine1 dash orange bittersapricot liqueur for rinsing
combine the gin, vermouth, benedictine, and orange bitters, add ice and stir. then grab a chilled cocktail glass and rinse it with some apricot liqueur, leaving a little pool in the bottom. strain your mixture into the glass. garnish with a generous lemon twist, making sure to get plenty of lemon oil on the surface.
i was never the biggest benedictine fan but this cocktail and the next one both offer pretty interesting uses of it. this is a full-bodied drink with strong fruit notes and good balance.
― call all destroyer, Monday, 15 February 2010 03:07 (fourteen years ago) link
RECIPE NINETEEN: the chrysanthemum
this is from an excellent french/cuban restaurant called chez henri
1.5 oz. dry vermouth.75 oz. benedictine3 dashes (abt 3/8 tsp) pastis (i use herbsaint)
stir over ice and strain into a cocktail glass.
surprisingly complex for a drink with three ingredients, this is easy to make, light, and would be perfect before dinner.
― call all destroyer, Monday, 15 February 2010 03:11 (fourteen years ago) link
RECIPE TWENTY: ride the pink horse
from the same article--only prob is the recipe is incomplete (in that they don't tell you what to do with everything). anyway, they're making it at noir bar, a hotel bar in harvard square. i will reproduce what the paper told me and my subs and interpretations.
1.5 oz. benedictine22 dashes (!) angostura.5 oz. peach brandy (sub apricot liqueur)"2 lemon wedges" (sub .25 oz. fresh lemon juice)"2 cinnamon sticks" (sub a couple shakes from my cinnamon spice jar)"1 dash almond syrup" (sub .25 oz. maraschino)
combine in a rocks glass and stir with ice. the original garnish was a dehydrated orange slice, to which i say "lol"
from the photo accompanying the article we know it's a rocks drink. not clear what happened to the cinnamon sticks or lemon wedges in the original recipe, a problem i solved by liquidating and powdering everything. i'm not necessarily going to endorse this as a brilliant drink, but it is assuredly the most angostura you're going to consume anytime soon, and as i type this i find myself enjoying each sip of what is a truly strange concoction.
― call all destroyer, Monday, 15 February 2010 03:42 (fourteen years ago) link
next boston fap = cocktai77 party imo
― nagl wayne (J0rdan S.), Monday, 15 February 2010 03:43 (fourteen years ago) link
^^^wld support!
btw there is cause for celebration in the cad residence tonight, because over the weekend i got to purchase some COUPES!
http://farm5.static.flickr.com/4029/4357751005_63d3d6bc58.jpg
the coupe is appropriate any time a cocktail glass is called for. imo it's more attractive than the regular conical cocktail glass, it's a more manageable size and height, and it's easier to drink out of. <3 coupes.
― call all destroyer, Monday, 15 February 2010 04:09 (fourteen years ago) link
A couple of successes from Punch this week: banana peel "oleosaccharum" subbed in for most of the simple syrup in a Daiquiri. Probably going to have another one later today with all the simple subbed out. The banana peel syrup is banana-y but also tannic, really delicious.
Second was an Alpine Negroni, a riff I prefer over the original. Equal parts standard Negroni ingredients plus Amaro Braulio, plus 1/4 oz. of "champagne acid," a solution of tartaric and lactic acids in water. It really makes the vermouth pop, so use a good one.
― that's when I reach for my copy of Revolver (WmC), Sunday, 10 December 2023 19:01 (five months ago) link
A friend of mine was looking for a bottle of something I've never encountered: China-China. Is this an amaro? Is it used in any drinks? I'm not even sure where it's made, or why it's called that.
― Josh in Chicago, Sunday, 10 December 2023 19:04 (five months ago) link
Technically, it's an amer (French amaro):https://www.giffard.com/en/bigallet-liqueurs/546-bigallet-china-china.htmlI think it's a common substitute for Amer Picon, which isn't available in the U.S.
― jaymc, Sunday, 10 December 2023 19:21 (five months ago) link
Here are some recipes that use it:https://kindredcocktails.com/cocktail?scope=0&index_type=2&output_type=1&ingredient%5B0%5D=Bigallet%20China-China
― jaymc, Sunday, 10 December 2023 19:23 (five months ago) link
I had a Soleggiato last week, which is a spritz with Amaro Angeleno, dry vermouth, Manzanilla sherry, and soda. I love anything with dry sherry in it, but this was one refreshing cocktail. Need to find a bottle of Amaro Angeleno.
― il lavoro mi rovina la giornata (PBKR), Sunday, 10 December 2023 19:49 (five months ago) link
I am very excited that I have gathered all the ingredients to duplicate local foodie bar cocktail "THE BRAIN", the bartender kindly gave me the recipe
1 oz dry gin1 oz Angostura Amaro1/4 oz cocchi di torino1/4 oz Cruzan Black Strap rum
stir w/ice in glass
add orange AND lemon peel, float with clear overproof rum (Wray & Sons)
― out-of-print LaserDisc edition (sleeve), Friday, 12 January 2024 23:57 (three months ago) link
only one mention of the boulevardier itt. for shame― cozen, Monday, 18 November 2013 03:55 (ten years ago) bookmarkflaglink
― cozen, Monday, 18 November 2013 03:55 (ten years ago) bookmarkflaglink
Bumping those numbers rn. Currently trying everything Negroni adjacent after having a cocktail awakening. Never been a straight spirits guy, never been down for all the fruity nonsense most of those around me drink (just give me beer!). But the Negroni, Manhattan, Old Fashioned, Brooklyn and now the Boulevardier have been an awakening. Please recommend more in this category to a mixology novice
― H.P, Friday, 9 February 2024 02:57 (three months ago) link
little italian:
2 oz rye1/2 oz red vermouth1/2 oz cynar (cynar 70 is best but regular will do)
stire w/ice, orange peel garnish
― Surfin' burbbhrbhbbhbburbbb (sleeve), Friday, 9 February 2024 03:08 (three months ago) link
not campari-related, but delicious
― Surfin' burbbhrbhbbhbburbbb (sleeve), Friday, 9 February 2024 03:09 (three months ago) link
sazerac? vieux carre? martinez?there’s such a deep well of drinks in the space you’re in, possibly only limited by the amount of amari you can acquire.
― call all destroyer, Friday, 9 February 2024 03:11 (three months ago) link
Made a martinez, had a little italian at a pizzeria around the corner but, the other two haven't heard of, cheers!
― H.P, Friday, 9 February 2024 03:45 (three months ago) link
vieux carre is def a go-to of mine
― Surfin' burbbhrbhbbhbburbbb (sleeve), Friday, 9 February 2024 03:46 (three months ago) link
One great sub is to mister-potatohead Laird's Straight Apple Brandy (BIB, 100 proof) into any whiskey recipe. Also, every new aged rum I get I try out in a rum Old Fashioned.
― that's when I reach for my copy of Revolver (WmC), Friday, 9 February 2024 03:59 (three months ago) link
I'm looking at two clairins (Haitian rhum agricole) on the shelf and wondering why I haven't subbed those into Negroni versions before. A job for tomorrow or Saturday.
― that's when I reach for my copy of Revolver (WmC), Friday, 9 February 2024 04:01 (three months ago) link
oh man I never even considered a rum old fashioned
btw WmC, if you really need that Cruzan Black Strap there is tons here and it's like $15 a bottle, you know how to reach me ;)
― Surfin' burbbhrbhbbhbburbbb (sleeve), Friday, 9 February 2024 04:01 (three months ago) link
One of my liquor stops* in Memphis has it and I'm going up early next month so I'll grab a bottle then. Thank you though!
*Buster's is legit one of the top 20 liquor stores in the country imo, and they just opened a 2nd, even bigger, location today.
― that's when I reach for my copy of Revolver (WmC), Friday, 9 February 2024 04:14 (three months ago) link
Love a good stirred rum drink.
― jaymc, Friday, 9 February 2024 04:18 (three months ago) link
A few I like are the 100 Year Old Cigar, Ash Tray Heart, Black Prince, Bye Bye Batista, Desk Job, Drunken Dodo, and Rum River Mystic.
There's also the Kingston Negroni (subbing Smith & Cross for gin), which seems to have become somewhat popular, though it's not one of my favorites.
― jaymc, Friday, 9 February 2024 04:30 (three months ago) link
Oops, messed up one of those links; try Black Prince.
― jaymc, Friday, 9 February 2024 04:32 (three months ago) link
Rebennack variant1.5 oz Rye.75 oz Averna.25 oz Cointreau2 dashes Peychaud's Bittersorange peel for garnish
― il lavoro mi rovina la giornata (PBKR), Friday, 9 February 2024 13:44 (three months ago) link
Oooh -- Averna and Cointreau!
― poppers fueled buttsex crescendo (Alfred, Lord Sotosyn), Friday, 9 February 2024 13:58 (three months ago) link
It's got a really nice orange/chocolate/whiskey thing going on.
― il lavoro mi rovina la giornata (PBKR), Friday, 9 February 2024 14:42 (three months ago) link
ooh gonna get some Averna and try that one
― Surfin' burbbhrbhbbhbburbbb (sleeve), Friday, 9 February 2024 15:01 (three months ago) link
xps Love the 100 Year Old Cigar. Gonna have to try an Ash Tray Heart.
― Vaguely Threatening CAPTCHAs, Friday, 9 February 2024 15:25 (three months ago) link