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A Spontaneous Libation for your Consideration

Tahona Negrony

Posted by DrunkLab. Created by Bobby Heugel, Anvil Bar and Refuge, Houston, TX..
1 1⁄2 oz Blanco tequila
1 oz Swedish Punsch, Kronan
3⁄4 oz Aperol (clove-infused)
1 twst Orange peel (as garnish)
3 Clove (studding orange peel, as garnish)
Instructions

Stir, strain, up, garnish with a clove-inspected orange peel.

Notes

Clove Aperol: steep six cloves in six ounces of Aperol at room temperature for three days and strain.

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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

  • Line Cocktail — Gin, Sweet vermouth, Bénédictine, Bitters, Pickled rakyyo
  • Fable — Blanco tequila, Bianco Vermouth, Celery bitters, Lime juice, Arugula, Honey syrup, Salt Solution
  • Bacon Whoopee — Bourbon, Bitters, Cinnamon syrup, Ginger, Orange peel, Candied ginger
  • Rhapsody in Green — Gin, Dry vermouth, Suze, Herbal liqueur, Celery bitters, Sage, Mint, Lemon peel, Fennel
  • Logic of Color — Dry vermouth, Aquavit, Drambuie, Peychaud's Bitters, Absinthe, Orange peel

Recent Discussion

  • Re Workers on the Tracks, 3 hours ago claphamje commented:

    This is a really fantastic drink. Top tier.

  • Re Rhapsody in Green, 2 days ago lesliec commented:

    I mashed up some fennel seeds with the fresh herbs. Not sure if I achieved much, but it was an interesting, green-tasting drink.

  • Re Rhapsody in Green, 2 days ago Craig E commented:

    Any more direction on the infusion?

  • Re Kentucky Strawberry Sour, 2 days ago Mixed up in Na… commented:

    It seemed a little weak. We added a 1/2 oz. of St. Germain, and it was better. Also, the soda water isn't doing much--except making the drink weak. We will make it again, keeping the St. Germain, skipping the seltzer, and doubling another strawberry.

  • Re The Dry Season, 3 days ago Jojiro commented:

    Made this with a hibiscus-infused tequila (20 grams dried flowers per 500 ml tequila), let sit one week. The vanilla from the Cocchi absolutely melds well with the florality of hibiscus. I know that wasn't the intention behind this drink, but as a variant, I highly recommend it.