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A Spontaneous Libation for your Consideration

Dolores no.4

Created and posted by Jonny.
1 1⁄2 oz Bison grass vodka
1⁄6 oz Simple syrup
1 wdg Lime (squeeze and drop)
3 ds Rhubarb bitters, Brooklyn Hemispherical Bitters Rhubarb
1 ds Apple bitters (Todd Thrasher's)
1⁄3 oz Crème de Manzana, Briottet
1⁄3 oz Aromatized wine, Lillet Blanc
1 bsp Aromatized wine, Lillet Blanc (Float)
Instructions

Shake and dump into double old fashioned. Float Lillet Blanc

Notes

Work in Progress. Garnish missing..

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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 StraightBourbon.com 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.

Recent Additions

  • Cherchez Le Parc — Cognac, Dry vermouth, Herbal liqueur, Cassis, Suze, Absinthe, Lemon peel
  • Green Gardens — Blanco tequila, Lemon bitters, Rich simple syrup 2:1, Lemon juice, Egg white
  • Cimarronated — Pisco, Cassis, Aromatized wine, Grapefruit bitters, Grapefruit juice, Sherry vinegar
  • Thornhill — Rye, Limoncello, Crème de Violette, Bitters, Lemon juice, Sherry vinegar
  • Secret Garden — Herbal liqueur, Gin, Crème de Menthe, Orange bitters, Orgeat, Lime juice, Pineapple juice, Lime

Recent Discussion

  • Re Industry Flip (Fred Yarm), 14 hours ago danoman89 commented:

    Creamy, bitter, and funky. Absolutely lovely

  • Re The Bellman, 1 day ago Mixin In Ansley commented:

    Perfectly balances the sweet, the bitter and the spirit. Elevated.

  • Re Vancouver, 1 day ago Shawn C commented:

    This one changed over time. Difford's Guide points to a "Vancouver" recipe in "About Town Cocktail Book" published in 1925 by Mitchell Printing & Publishing of Vancouver, B.C. Same ingredients except using French vermouth rather than sweet vermouth; proportions differ with more Benedictine, probably for balance (50 gin/30 dry vermouth/20 benedictine/dash of orange bitters/ olive. The book was reviewed and apparently edited by Joe Fitchett, who contributed the "Fitchett" recipe using Italian vermouth in 50/30/20/dash proportions. So the 1934 Boothby recipe that has become the modern norm is likely an evolution of the Vancouver/Fitchett. Boothby's listing is 1/2 jigger: 1/4 jigger: spoonful: 2 dashes : pimento stuffed olive. I will probably curate to list as "altered" and to the Boothby pattern...might need to add a third dash of bitters to get the ratios equivalent.

  • Re Vancouver, 4 days ago yarm commented:

    Pre-dates Stan Jones. I found this is the 1934 Boothby, and he probably got it elsewhere given the just after Prohibition publication date.
    https://cocktailvirgin.blogspot.com/2021/07/vancouver.html

  • Re Staten Island, 5 days ago Thierry Vandevelde commented:

    Flavour packed and well balanced on the sweet side. Excellent !