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A Spontaneous Libation for your Consideration

High Line Stroll

Posted by Dan. Created by Dan Chadwick, Kindred Cocktails.
2 oz Rye, Bulleit
1 oz Cappelletti Aperitivo
1⁄2 oz Maraschino Liqueur, Luxardo
1 Maraschino cherry, Luxardo (as garnish)
Instructions

Stir, strain, straight up, cocktail glass, garnish

History

The High Line is an elevated landscaped linear park created from an elevated railroad spur in Manhattan.

Curator rating
4 stars
Average rating
4 stars
(17 ratings)

From the Knowledge Vault

Bourbon: Finding the Good Stuff

This is the seventh 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.

So look… this doesn't work in Oregon. The best thing to do here is to keep an eye on the Next Month Price Change list, and find things that you want that are going way down in price. Most recently, this was the infamous Laphroaig 10 for $20.25, but about a year ago, A. de Fussigny Tres Vielle Cognac dropped from $220 to $100 a bottle, and if you know that it’s a 50 year old Cognac that hasn’t been made in 10-15 years… well, let’s just say it was worth the drive to Eugene to pick up two bottles.

It also doesn’t work in Washington, which is too new at the private liquor sales game to have dusty old bottles lying around. There’s a lot of clean, bright new liquor stores and some helpful people, but taxes being what they are up there… I’d just avoid wasting a lot of time looking in Washington for liquor.

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Recent Discussion

  • Re Mayor's Lament, 11 hours 50 minutes ago Shawn C commented:

    This recipe has an omission, but that is traced back to the reference link at Frederic Yarm's excellent site. The 3 dashes of Regan's Orange Bitters in the book reference was omitted in the listing--although it is a 50/50 guess whether the version Yarm made actually had this (or not) and it was inadvertently left off the ingredient list. I will likely curate this to list the book reference and update accordingly.

  • Re Intercept, 21 hours ago Mixin In Ansley commented:

    Tasty, wished I had read the note and backed off the punt e mes a tad. I miss the jammyness ofnthe classic carpano.

  • Re Sandfly, 1 day ago Shawn C commented:

    Published & curated to show as authentic recipe, with year, creator and establishment.

  • Re Giuseppe's Lady, 1 day 14 hours ago Shawn C commented:

    Published & curated to add establishment where it was created, approximate year, and to reword some of the history to avoid word-for-word copying from a portion of the reference.

  • Re Talisman, 1 day ago Mixin In Ansley commented:

    Used Solera and it was delicious, unctuous and raisiny with the scotch at the finish.