80 found Showing cocktails with ingredient Sloe gin

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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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(2 ratings)

From the Knowledge Vault

The Twelve Bottle Bar Book

I received an advance copy from the publisher of The Twelve Bottle Bar, a new book by the David Solmonson and Leslie Jacobs Solmonson, authors of the Twelve Bottle Bar blog. Let me first be up front about a few things. I had heard of the blog before the review copy of the book came my way, but I hadn’t looked at it in depth. Furthermore, this book is firmly geared toward the novice cocktail enthusiast, which I am definitely not.

One of the high points of this book is that is covers the bases of modern cocktail making thoroughly. Amidst sidebars about classic bar cons, witty apocrypha on the origins of Cognac, and classic mid-century vodka advertising slogans, there is a lot of high quality, reasonably well researched information about ice, barware and specific brands to buy in any given price range.

New cocktail enthusiasts are told in no uncertain terms what spirits they should buy, why they should buy the specific recommended brands, and roughly how much they’ll pay for them. This is incredibly useful information when starting out. It will help readers avoid spending money on spirits and mixers with few uses until they feel confident enough to explore the world of spirits more in depth.

I also admire the sections on non-alcoholic drinks, cider and beer cocktails, and etiquette for hosting parties and being a guest at one. I would have been thrilled with a more in depth treatment of the logistics and attitudes toward hosting a cocktail party, and it would give the novice more confidence to have friends over and put The Twelve Bottle Bar to good use.

Recent Additions

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  • Conjure Dreams — Blended Scotch, Drambuie, Pastis, Maraschino Liqueur, Cassis, Lemon juice, Lemon peel
  • Immortal Memory — Cognac VSOP, Pear eau de vie, Apricot liqueur, Maraschino Liqueur, Peychaud's Bitters, Orange juice, Orange flower water, Brandied cherry
  • Daguerre's Dream — Cognac VSOP, Dry vermouth, Herbal liqueur, Crème de Violette, Pastis, Lemon peel

Recent Discussion

  • Re Campfire Sour, 1 day ago hypoxic_ commented:

    Its got promise, but agree that the Sfumato dominates a bit too much. Maybe try using less and more of everything else.

  • Re Atta Girl, 2 days ago drinkingandthinking commented:

    This was a "whoa!" after first swallow. I used Cocchi di Torino which probably did a lot to change it, but my grenadine was made with pomegranate syrup so it was a bit tannic and I think that balanced it out a bit. It was good nevertheless.

  • Re Asylum, 2 days ago drinkingandthinking commented:

    This is interesting, but I made it 1 1/2 gin, 3/4 herbsaint, 1 bsp grenadine and dash of orange bitters. Otherwise I found it basically a licorice martini. My approach softens it, but I wonder if old tom would work better.

  • Re The Mary Pickford, 2 days ago drinkingandthinking commented:

    This is actually pretty great if you up the maraschino to 1/4 and 1/2 grenadine if you use tart homemade grenadine (made mine with pomegranate syrup).

  • Re Fault Line, 4 days ago Shawn C commented:

    I agree with the previous comment that this drink is a masterpiece, and my wife thought it was great too. I just got the carrot eau-de-vie and this is the first thing I tried it in. All of the components work well together, and somehow the small quantity of carrot essence is more pronounced than I though it would be. It seems to round out the cynar in some way.