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Muddle 10 mint leaves and one peach slice with simple syrup in mixing tin. Add remaining liquid ingredients and shake with ice. Double strain into DOF glass over a large ice sphere or cube. Garnish with mint sprig and peach slice.

Notes

Peach slices were in extra light syrup.

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From the Knowledge Vault

Stocking a Better Bar

Last time, we talked about how to go about building a better home bar. Once you’ve done that and have all sorts of empty space (because you paid attention, and your bar holds about twice your current supply of liquor, right?), we should now get on to the fun part – how to best fill your shiny new liquor cabinet.

Now I know that I’m going to catch it in the comments by declaring some brands “essential” versus others. I know y’all are a bunch of passionate drinkers, and I also know that in certain areas, y’all have much more experience than I do tasting and thinking about spirits. But that’s not going to stop me from doing just that. The good news? After making declarative statements about which spirits you should have in your bar, I’m going to let you in on a few secrets about how to find rare and discontinued bottles that have helped me in the past. So take a deep breath, and enjoy the ride.

I’m a firm believer in Alton Brown’s mantra of buying things that serve many purposes. Unless you’re into a certain segment of the liquor market, you should strive for buying liquor that lets you make as many cocktails as possible. Once you’ve tasted a good representation of what’s out there, decide what to focus on, and buy more of those things, but with the understanding that if you run across something special and hard to find, you really ought to buy it. But more on that later.

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Recent Additions

Swiss martini — Gin, Dry vermouth, Mount Rigi
Tigers Claw — Reposado Tequila, Coffee liqueur, Orange bitters, Pineapple juice, Lime juice, Cinnamon syrup, Mint, Orange
Boozy Mont Blanc — Irish whiskey, Coffee liqueur, Coffee, Heavy cream, Orange juice, Rich demerara syrup 2:1, Salt Solution, Nutmeg, Orange peel
I'm Mr.Pink — Gin, Lychee liqueur, Peychaud's Bitters, Tonic water, Lime juice, Agave syrup, Lime
Chilcano de Maracuyá — Pisco, Bitters, Ginger ale, Passion fruit puree, Lime juice, Mint

Recent Discussion

Re Don Draper's Bitter End, 2 days 14 hours ago Shawn C commented:
Tried my own take on the original Oyster Bar cocktail using their specified Four Roses Small Batch Bourbon (very nice, picked it up for this), chose Courvoisier VSOP (1 each), 2/3 Averna, 1/3 Fernet Branca, 1 dash Angostura, 1 dash Regan's Orange (since "bitters" was all that they said in the menu.) No orange liqueur as it wasn't called for. This is definitely a better balanced cocktail, still 78.3 proof before dilution and very much spirit forward. The saffron/menthol comes through, no odd orange taste, not too hot or peppery. Basically, tune the ratio of Averna to Fernet to your tastes.
Re Swiss martini, 1 week 2 days ago Shawn C commented:
I am publishing this one as submitted. I liked the concept of using dry vermouth with the sweeter elderflower in Mount Rigi. However, I actually made it w/ 1.5 Bordiga Occitan gin, 3/4 Carpano dry vermouth, 3/4 Mount Rigi which hit the flavor intensity I wanted. I think that brings it a bit closer to a version of a "martini" than three equal parts which seems more like a reverse martini. I also stirred, because I didn't see any reason to shake this since it lacks citrus juice.
Re Chingon, 1 week 2 days ago danoman89 commented:
Next time would probably riff with some mezcal and yellow or green chartreuse for benedictine
Re Not So Good, 1 week 4 days ago fmoehl commented:
I added a q
1/4 oz. Lime and used a Canvas 12y. ****
Re The Sicilian Conquistador, 1 week 4 days ago Mixed up in Na… commented:
Used Planteray dark rum. Didn’t have dell’Etna amaro, Lucano, or Abano; B.T. Parsons’s book, AMARO, described Nardini & Segesta as being light on orange notes; flipped a coin; used Nardini: delicious.