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A Spontaneous Libation for your Consideration

Tainted Love

Created and posted by Haibill.
1 oz Campari (Coffee Infused**)
1 oz Crème Yvette
1 oz Islay Scotch, Ardbeg 10
4 dr Bitters, Bittermens Xocolatl Mole
3 ds Bitters (Dashfire Ancient Chinese Secret)
1 twst Orange peel (as garnish)
Instructions

Stir with ice in a beaker and strain into a rocks glass with a large cube. Garnish with orange peel.

Notes

**Coffee infused Campari: Add 3 table spoons of coffee beans to 750ml of Campari and let sit for 24 hours shaking well as often as possible. Filter back in to bottle.

History

Always been a fan of Creme Yvette with Rye, then a friend of mine combined it with Ardbeg which introduced the smoke. Decided to then add Campari but wanted more so infused it with coffee and played with bitters until it was just right.

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Average rating
5 stars
(2 ratings)

From the Knowledge Vault

Bourbon: What it is ... and isn't

This is the third 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.

Defining bourbon is complicated. It’s easiest to quote the relevant laws then talk about them, so let’s go to the official record, the Federal Standards of Identity for Whiskey, CFR 27 5.22 (b). Skip down if you don't care to wade through the laws.

(b) Class 2; whiskey. “Whiskey” is an alcoholic distillate from a fermented mash of grain produced at less than 190° proof in such manner that the distillate possesses the taste, aroma, and characteristics generally attributed to whiskey, stored in oak containers (except that corn whiskey need not be so stored), and bottled at not less than 80° proof, and also includes mixtures of such distillates for which no specific standards of identity are prescribed.

Recent Additions

  • Fanny Wright — Blended Scotch, Sweet vermouth, Averna, Bruto Americano, Maraschino cherry
  • Strawberry Roan — Rye, Strawberry Soda, Strawberry, Brucato Amaro Chaparral, Lime juice, Simple syrup, Mint
  • Camparajillo — Licor 43, Campari, Espresso, Lemon peel
  • Bitter French — Gin, Champagne, Campari, Lemon juice, Simple syrup
  • Cane & Melon — Cachaça, Herbal liqueur, Grapefruit bitters, Lime juice, Watermelon juice, Agave syrup, Salt, Lime

Recent Discussion

  • Re Hoity-Toity, 3 hours 48 minutes ago Artur B commented:

    1.5/1/0.5 is a right way.

  • Re Aid and Abet, 10 hours 42 minutes ago xiaobao12 commented:

    Thank you for this.

  • Re Sloe Scobeyville Sling, 2 days ago Shawn C commented:

    Fixed a number of errors and omissions in this old submission: Uses Lairds bonded (100 proof) apple brandy, not an ambiguous apple jack (which can be lower proof, mixed with other neutral spirits and relatively unaged.) Uses Peychaud's, not Angostura. Short shaken, not stirred. Added the club soda to ingredients.

  • Re Jakartian Peardition, 2 days ago Shawn C commented:

    Corrected the recipe from "pear liqueur" to "pear eau de vie" and the called for Clear Creek. The previous commenter is correct, pear brandy and pear liqueur can differ greatly. Unfortunately, "pear brandy" currently is listed as an alias for pear liqueur, when pear brandy is instead ambiguous because it could refer to a drier brandy or eau de vie, while pear liqueur is by nature sweetened. It could take some time to untangle this in other recipes.

  • Re Liquid Smoke, 2 days ago Craig E commented:

    Curated to make name match link, change stir to shake, add salt rim, and clarify twist.