Recent comments

  • Reply to: What's He Building In There?   by   1 month 1 week ago

    We have a right to know.

  • Reply to: Tarleton's Resurrection   by   1 month 1 week ago

    Definitely on the sweet side but I quite liked it; subbed 1 dash Cherry and 1 dash Plum bitters, would probably go with all plum next time. Wouldn't increase the lemon myself as it's plenty acidic enough, reduce the heering to a 1/2 or 1/4 oz.

  • Reply to: Central Park   by   1 month 2 weeks ago

    I used a homemade blackberry liqueur and the flavors were quite good.  One thing to note - this drink is supposed to be served in a rocks glass over a single large ice cube.  The directions, as written, suggest it's supposed to be served up, which is incorrect.

  • Reply to: Petticoat Junction   by   1 month 2 weeks ago

    Petticoat Junction: I saw five rating with an average of 4.5. I tried the cocktail, and it liked it--more than I thought I would. But the most I could squeeze out of it for a rating was 3.5. I wish people who rate a drink at 4.0 and above would make a comment that reveals what brought their liking for the cocktail to that level. When I rate a drink at 3.5 and many others are rating the same drink at 4.5, I begin to wonder: (1) am I too stringent in how I rate a given cocktail, or (2) Am I overlooking a characteristic and/or flavor ot the cocktail.

    Sometimes, before I even make a given cocktail--thanks to one or two comments--I will make a change or two in the cocktail's recipe. Also, I'm trying to learn more about mixology, and often I find comments helpful in that regard. So, please, if you REALLY like a cocktail, let me and others know what lead you to rate a particular cocktail at 4.0 or higher. Thanks

  • Reply to: Athol Brose (The Coachman)   by   1 month 2 weeks ago

    Instructions on toasting oatmeal are supplied, but not on the infusion. Do you have the amt. of milk and suggested steep time?

  • Reply to: Rhubarb and Rye   by   1 month 2 weeks ago

    I looked at the recipe for "Rhubarb and Rye" and wondered: Can Zucca be used in place of Rhubarb bitters? I tried it and the answer is a resounding "NO." Zucca is a Rhubarb liqueur and you would think it would do better than Rhubarb bitters. It doesn't--don't try. The bitters give a smoother and more satisfying taste of Rhubarb.

    Also, after trying two variations, I offer two other recommendations: (1) For the over-proof rye, do not use Rittenhouse (at 100 proof) The resulting taste is too harsh, both in the taste and going down. I had a more satisfying outcome with Bulliett Rye (at 90 proof). (2) Finally, I suggest using about one-half of the lemon juice, thus avoiding the possibilitiy of an otherwise too tart drink. Again, start with a small amount of lemon juice (say, 1/4 oz) and add a small amount amount more until you get the amount of lemon juice which is balanced in its tartness with the other ingredients. If you get too much tartness, add a small amount of Aperol until you have the balance you want between tartness and sweetness. Once you get that balance, you'll have a great cocktail!

  • Reply to: The Arbitrary Nature of Time   by   1 month 2 weeks ago

    No wonder the drink tasted so good--I stirred it, not shook it--and I didn't bruise it either! Thanks for the update on this tasty cocktail.

  • Reply to: Honeymusk   by   1 month 2 weeks ago

    I like Hurricane with lemon juice too. Zombie Island Punch has a very cool name, but actually the ingredients are similar and the taste isn't that zombie-like.

  • Reply to: Manhattan (Bénédictine)   by   1 month 2 weeks ago

    For myself, I find 1/2 oz of Benedictine overwhelms the Maker's Mark bourbon. My suggestion: (1) Make the drink according to the recipe, but add only 1/4 oz of Benedictine for start; add more to suit your taste OR (2) Make the drink according to the recipe, but add 2 1/4 oz of Maker's Mark bourbon, and add more to suit your taste.

    I adjusted the recipe by adding a little more than a 1/4 oz of Maker's Mark. Unadjusted, I would rate it a four. After adjusting the drink by adding 1/4 /oz bourbon, I rated the Manhattan with Benedictine at a 4.5. This drink might also benefit from an orange twist.

  • Reply to: Ms. Mary   by   1 month 2 weeks ago

    Loved the flavor of this cocktail but it was too sweet with this quantity of agave. Next time will cut it in half.

  • Reply to: Italian Gentleman   by   1 month 2 weeks ago

    The "Italian Gentleman" is one of those interesting but hard to explain why drinks. After making the drink and taking a few sips, I knew it could taste better,but I wasn't sure how to make it better, except by experimenting. So off I went! Because of the presence of both Campari and lemon juice I knew I had to use a bourbon that could stand up to these two ingredients. ​Maker's Mark​, which is a  gentle bourbon (and one of my favorites), would be bowled over by the Campari and lemon juice. So I choose instead a bold bourbon—​Angles Envy (86.6 proof)​—for the task. Also, I used half of the lemon juice called for because of my personal taste. The result was a cocktail that was OK, but less satisfying than I expected.  Too tart. Too sweet. Not bitter enough. And oddly enough the bourbon was too subdued. I rated the cocktail between 2.5 and 3.0.

    All of these shortcomings called for further changes: I stayed with the bourbon (86.6%); but I cut the amount of simple syrup in half; I used ¼ oz Meyer lemon juice and ¼ oz regular lemon juice; and I used a "fat" 1½ oz of bourbon and Campari. For me, these changes made for a better drink. It was less sweet, the tartness from the blend of lemon juices was in balance with the Campari's bitterness. With these changes, I rated the drink between 3.0 and 3.5. A side note: I used Angostura Orange bitters in both recipes.

    I am going to try yet another change to the "Italian Gentleman." This time I'm going to try 1½ oz of Wild Turkey 101, ​a "fat" 1½ oz of Campari, keep the blend of lemon juice, and omit the simple syrup, and keep the orange bitters. If the resulting drink needs to be sweetened, I can add some simple syrup. I'll also be thinking about adding another bitter, but only afterwards and if I believe something is still amiss that would be improved by a particular bitter.

    In the meantime, if anyone tries the original recipe for the Italian Gentleman," give your comment about the drink, and make any suggestions about the recipe. My goal is to get this cocktail so that it is rated by most people between 3.5–4.0. Maybe I'm being too unrealistic, in that the drink is simply no better than a 2.5–3.0 drink. And thanks for reading a long "it's an OK drink but it needs to be improved by your suggestion" critique.

  • Reply to: Nom de plume   by   1 month 2 weeks ago

    @jensck - Yes, I've started dropping it to somewhere below the 2/3 oz line. 3/4 is probably too much.

  • Reply to: The White Death   by   1 month 2 weeks ago

    Tasty, but that's really an excessive quantity of honey. Made with overproof bourbon & it was still too much.

  • Reply to: Hugo Montenegro   by   1 month 2 weeks ago

    I just had two of these tonight using Cabo Wabo reposado for the tequila and man, this is a good cocktail.

    Proof that great minds think alike, I had a cocktail that I enjoyed at Monkeypod, in Maui, Hawaii with a similar recipe= Equal parts mezcal (Del Maguey Vida), Byrrh and Meletti amaro. The bartender rinsed the cocktail glass with orange bitters and used no garnish.  To bring out the mezcal out, you can go 1oz mezcal and 3/4oz on the Byrrh and amaro.These two drinks have become my new favorites.

     

  • Reply to: Italian Gentleman   by   1 month 2 weeks ago

    Sounds like a nice drink, but it's hard to believe it needs the simple unless you have a real sweet tooth.

  • Reply to: Black Dahlia   by   1 month 2 weeks ago

    "Black Dahlia" can signify a warning of impending harm--even death. Well, fortunately, those who drink the "Black Dahlia" will come to no harm. On the contrary, they will experience a wonderful cocktail, layered with multiple flavors that include chocolate, rasberries, citrus, sweetness, and even some tartness. Complex, yes; tasteful, definitely.

    Like "Bluetwist," who also commented on this cocktail, I, too, was somewhat skeptical as to how well these three ingredients would work out. I used Kahlúa, Crème de Frambosises by Gabriel Boudier, and Citron Absolute vodka. Using these products, I rated the "Black Dahlia" at 3.5. Had I used the products that "Bluetwist" used, I probably would have rated the drink at 4.0. Based on my experience using St. George products, I can comfortably say that St. George puts out high-quality products. I especially like their gins.

    So, again my friend, put aside any fears you have about this "Black Dahlia." Get out these three rather common ingredients, mix, stir, strain, and enjoy a luscious drink.

  • Reply to: A Moment of Silence   by   1 month 2 weeks ago

    Looks like they have a case left... Thanks for the heads up. Zachary

  • Reply to: Parlez-vous Irish   by   1 month 2 weeks ago

    Maybe a bit sweet, but still delicious.

  • Reply to: Give 'em Hell, Roscoe   by   1 month 3 weeks ago

    Yum! Even better as a flip!

  • Reply to: A Moment of Silence   by   1 month 3 weeks ago

    Zachary, I think a few stores in the US still has Laird's Bonded in stock. K&L being one of them. 

  • Reply to: A Moment of Silence   by   1 month 3 weeks ago

    I've got a copy of the recipes from the book and the ratios here are correct - it's 1/4 oz Laird's Bonded, though good luck finding that anymore. Thanks,  Zachary

  • Reply to: The Arbitrary Nature of Time   by   1 month 3 weeks ago

    A user flagged this - the recipe says shake and the cited link says stir. This looks like a drink that ought to be stirred to me, so I'm going to curate it. Thanks,  Zachary

  • Reply to: Not Waving But Drowning   by   1 month 3 weeks ago

    It's your drink and your call, but 12 people have it in their cocktail book. I think the note is sufficient. Thanks, Zachary

  • Reply to: Pen Pal   by   1 month 3 weeks ago

    <br />A combined rating of 4.5 by three people, but no comments. I wondered why, and that made me decide to try "Pen Pal." I must admit that I was somewhat hesitant because I'm not a big fan of dry vermouth. But, what the hell, I'm using Dolin dry vermouth and Wild Turkey rye (both topshelf), along with my ol' standby, Aperol.

    Putting the drink together was easy and quick and when I took that first sip, I was pleasantly surprised at how balanced the drink tasted--how pleasantly the Aperol held the dry vermouth in check, and how adeptly the dry vermouth still allowed just the right amount of Aperol's sweetness to come through. And, yes, there was the rye in the background, but not too far back. A very pleasant drink that I would drink again. I rated this drink at a 4.0. But I'm still wondering--why the high ratings but no comments.

  • Reply to: A Moment of Silence   by   1 month 3 weeks ago

    FYI, rations may be off here.  Fred Yarm over at cocktailvirgin has this at 1/2 oz. of Lairds, and Fred's pretty trustworthy in these matters.  Otherwise, pretty tasty drink with big cinnamon notes from the heavy use of Angostura.

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