Recent comments

  • Reply to: Greenpoint   by   2 days 19 hours ago

    I just confirmed with MM that the true recipe is 1/2 oz each yellow Chartreuse and Punt e Mes. 

  • Reply to: Ectoplasm Cooler   by   4 days 21 hours ago

    Thanks for the feedback. 

  • Reply to: Thank Me Later   by   5 days 50 min ago

    Very nice taste but far too sweet.

    No punt e mes at home so used cinzano.

    Maybe using higher proof bourbon + lowering syrup to 1/2  oz + 3/4 oz aperol...

  • Reply to: Cuban Pinnapple Cocktail   by   5 days 21 hours ago

    Tried a Barbados version.  Tommy Bahama White Sands rum at 1 1/4; Stiggins at 1 oz.  For me, even-ing up the Stiggins w the white rum made sense, even for this "understated Pineapple" cocktail.

  • Reply to: Smoked Jack Rabbit   by   6 days 22 hours ago

    Used Alder Smoked Salt for a little extra smokiness. 

  • Reply to: The Good Life   by   1 week 1 day ago

    I think this is an extraordinarily good cocktail.  Very well balanced, rich and complex.  The ginger and the hint of caraway from the Aquavit are a perfect fit.  I made mine with Aarbrog Taffel...so may have more (or less) caraway than the North Shore...??  Lovely drink in any case.

  • Reply to: Martinez   by   1 week 2 days ago

    6cl hendricks

    3cl byrrh

    1 bar spoon luxardo 

    1 dash angostura aromatic

    Hendricks adds crisp and pepper taste 

  • Reply to: A Corvette in the Stelvio   by   1 week 3 days ago

    Interesting combination of orange and alpine flavors.

  • Reply to: Amsterdamer   by   1 week 3 days ago

    Yes Sir !

  • Reply to: Amsterdamer   by   1 week 3 days ago

    Should the raspberry be muddled with the veggies? Thanks,  Zachary

  • Reply to: Bloody Yeoman   by   1 week 5 days ago

    It does say LARGE coupe.

  • Reply to: Bloody Yeoman   by   1 week 5 days ago

    A 5oz cocktail? o_O

  • Reply to: Caruso Cocktail (via Eric Felton)   by   1 week 6 days ago

    Curated to amend WSJ link.

  • Reply to: Amaro Cocktail   by   1 week 6 days ago

    Yes. Really, really needs a better name. Maybe the bartender's canine companion is named "Dog" and his son, "Malechild".

  • Reply to: Bitters & Smoke   by   2 weeks 5 hours ago

    Imbibe's image of this has a dark layer over the rest of a much lighter drink. Anyone know if PH&AC layers the fernet for service?

    Also: nonino seems like it'd be a really weird sub to me in this one.

  • Reply to: Boston Cocktail   by   2 weeks 21 hours ago

    Very lovely, floral drink with Plymouth Gin.  Going to try the next one with Beefeater 24...

  • Reply to: Ukrainian Negroni   by   2 weeks 1 day ago

    Its a drinkable drink, but I can't imagine choosing this over a normal Negroni. One issue is the sweet vermouth ration, it is far too large and overpowering. The sweet vermouth is 3 times the amount of bitter. I prefer a ratio of 1 to 1 sweet vermouth to bitter in my normal Negroni.

     

    This drink is unique because it uses Malort but at 1/4 oz in a 4oz drink I find its inclusion unnecessary. You got very little of the distinctive Malort flavor, which I personally think is a shame.

  • Reply to: Martinez   by   2 weeks 1 day ago

    Tried it at 2:1 vermouth to Old Tom but did 50/50 red vermouth (I used Vya) and Dolin Blanc  - I was concerned it would be too sweet with Carpano Antica, and but didn't want to introduce too much add'l bitterness or go towards a martini with dry vermouth.

  • Reply to: Bitters & Smoke   by   2 weeks 2 days ago

    I tried this last night and rated it 3 stars (good, would make again). If you like Fernet in modest (not super subtle, but not hit-you-on-the-head amounts), you'll like this cocktail. I also subbed Amaro Noninio, but the sugar balance was off. Need to swap some Cynar for more Tequila or maybe dry vermouth.

  • Reply to: Flannel Shirt   by   2 weeks 2 days ago

    Quite good. I was worried about Averna being too sweet so I used Braulio instead and was quite happy.

  • Reply to: Dutch Tulip   by   2 weeks 2 days ago

    Too sweet for me. Maybe an apricot eau de vie would be better.

  • Reply to: Porn Star Martini (lightly modernized)   by   2 weeks 4 days ago

    I am really on the fence about this - Can the whole X "Martini" thing please just go away? Thanks,  Zachary

  • Reply to: the Sixth Borough   by   2 weeks 4 days ago

    Interesting, but on my taste-buds the Chartreuse overwhelmed the Nonino. 
    Tried substituting Benedictine which played more happily.
    Missing a little of the zip supplied by the Chartreuse.

  • Reply to: Yakuza   by   2 weeks 5 days ago

    Made without bitters and worked fine

  • Reply to: Amaro Amore   by   2 weeks 6 days ago

    Gin

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