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Blended rum, Curaçao, Grapefruit bitters, Rice vinegar, Simple syrup, Grapefruit peel
MAY 13, 2023
Gin, Mezcal, Elderflower liqueur, Bitters, Pineapple juice, Lemon juice, Cane syrup
APRIL 28, 2023
Cachaça, Strega, Crème de Menthe, Peychaud's Bitters, Absinthe, Lemon peel
APRIL 7, 2023
Jamaican rum, Gin, Aquavit, Orange Curaçao, Celery bitters, Thyme syrup, Lime peel
APRIL 1, 2023
Gin, Ancho Reyes chile liqueur, Crème de Cacao, Bitters, Lemon juice, Egg white, Lemon peel, Candied ginger
MARCH 31, 2023
Jamaican rum, Gin, Aquavit, Curaçao, Lemon juice, Thyme syrup, Thyme, Lemon peel
MARCH 17, 2023
Rye, Jamaican rum, Orange bitters, Absinthe, Brown sugar, Soda water, Lemon peel
FEBRUARY 28, 2023
Gin, Bénédictine, Lemon juice, Radish, Lemon peel
FEBRUARY 12, 2023
Gin, Blended Scotch, Strega, Curaçao, Lemon peel
FEBRUARY 8, 2023
Reposado Tequila, Rum, Amaro, Crème de Cacao, Bitters, Orange

A Spontaneous Libation for your Consideration

From the Knowledge Vault

Mashbills, Geeky Information and Resources

This is the last installment in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

As a note, I can’t claim credit for any of this. This section is the work of a couple of users on the website, mainly Josh, Oscar and a guy named Taanstafl2 – and see the note just below. But it’s too important to leave out even if it’s a bit more advanced.

For mashbills, I referred to The Book of Bourbon and Other Fine American Whiskeys by Regan & Regan, 2009, unless otherwise noted. Barton, WT, and Dickel are noted as approximate.

I use the format: Distillery Brand Name (%corn/%rye or wheat/%malted barley). This is a breakdown of "macro" distillers. Wondering what the different char levels look like? This is a good illustration.

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Recent Discussion

  • Re Fort Point, 14 minutes 4 seconds ago Shawn C commented:

    There probably should be another entry for the 2008 Boston drink of the same name since it is so different in character. I tried the latter tonight with Rittenhouse. It is good, but not in the same class as the Chinato & apricot version. Sticking to a lower proof rye as with the original Boston version would likely improve it (stuff for the notes.) With 100 proof it comes in at nearly 86 proof prior to dilution and nearly 1.2 fl oz of alcohol, which even after mixing with semi-wet ice leaves a lot of peppery alcohol heat, to the extent it masks some of the other flavors. With 86 proof Overholt it would come in at a more reasonable ~76 proof prior to dilution and a little over 1 fl oz of alcohol overall.

    I made the Boston version in a chilled cocktail glass, but if I did it again I would pour it into a double old fashioned glass over a large cube for a better sipping experience.

  • Re Fort Point, 18 hours 29 minutes ago yarm commented:

    Drink used a softer rye, Old Overheat 80° at the time and 86° when I was working there. It was an 8:2:1 ratio as a tribute to David Embury recipes, so less Punt e Mes and Benedictine. Also, they were years before Stew's recipes, but years after the sweet vermouth version such as the Preakness. Drink's Fort Point also led to the 1919 a few weeks later in 2008 by splitting the rye with Old Monk, doubling the Punt e Mes and Benedictine, and adding molé bitters.

  • Re Fort Point, 1 day 4 hours ago noksagt commented:

    Fred: Curious. This is close to Stu's Heim Lick (though Stu recorded his a few years later).

  • Re Fort Point, 1 day 6 hours ago yarm commented:

    "Maybe we need to name these Fort Point (Boston) and Fort Point (San Francisco)?"

    I didn't see the 2008 Boston version on here. We had it the first month they were open:

  • Re Down & Brown, 1 day ago yarm commented:

    Archibald’s Last Memory seems to be the NYC name of the drink. Ryan McGrale was at Julie Reiner's Flatiron in NYC before he returned to Boston to open up Tavern Road. The Archibald's Last Memory entry on Kindred Cocktails puts it being served by a bartender in 2010 at Flatiron but with no attribution to who created it. Ryan didn't seem like one to take credit for another's work and rename it.