Recent comments

  • Reply to: Filthy Rich   by   1 day 12 hours ago

    A touch sweet as written. Would reduce Benedictine to 1/4 and/or raise rye to 1 1/2.

  • Reply to: Rooty Cane   by   1 day 16 hours ago

    Will make with Salers next time as slightly harsh start. 

  • Reply to: Amaro di Cocco   by   1 day 17 hours ago

    Great Pina Colada variation! Make this one for people who think Tiki drinks are all just sugary dessert. 

  • Reply to: El Diablo   by   2 days 12 hours ago

    Curated this - I have the 1968 version of Vic's book (which has a bunch of Texas recipes weirdly enough). Other sources have the tequila at 1.5 or even 2 ounces. Thanks,  Zachary

  • Reply to: Montreal Cocktail   by   3 days 17 hours ago

    Made with Forty Creek Barrel Select whisky, London Hill dry gin, and Contratto Bitter instead of the Aperol because that's all I had (it's too assertive, if you sub it then reduce the proportion). The first sip is definitely a powerful bitter punch but the sweetness of the Forty Creek shines through. I would never have believed that the drink contains no sweet liquors or vermouths! 

  • Reply to: Between the Sheets   by   4 days 11 hours ago

    Dale De Groff's Essential Cocktail uses 1 1/2 oz cognac, 1/2 oz Benedictine, 1/2 oz Cointreau and 3/4 oz lemon juice. Flamed orange peel for garnish.

  • Reply to: Ritz Cocktail   by   4 days 11 hours ago

    In The Essential Cocktail, DeGroff uses 3/4 oz cognac, 1/2 oz Maraschino Liqueur and 1/2 oz lemon juice.

  • Reply to: Fletcher Christian   by   4 days 12 hours ago

    Nice catch - thanks. Zachary

  • Reply to: Fletcher Christian   by   4 days 12 hours ago

    Cached versions of BT show the full oz is called for.

  • Reply to: Fletcher Christian   by   4 days 12 hours ago

    In response to a curation request about the volume of Chartreuse and bitters, I did some looking. The Bitter Truth link is dead, so I removed it. Googling Fletcher Christian cocktail returns two hits - KC and a Wordpress blog whose cache shows a drink called the Oude Fletcher which is similar, but has 1/2 ounce of BT Celery bitters. Without confirmation that the drink as written is wrong, I'm going to leave this alone. Thanks,  Zachary

  • Reply to: Fletcher Christian   by   4 days 13 hours ago

    Nice drink but subbed St George's aged Dry Rye gin, 3/4 oz chartreuse and 1 dash bitters. Only had Fee Bros, fully agree a more floral bitters would be preferable. 

  • Reply to: Oaxacan Bijou   by   5 days 11 hours ago

    For a still more southerly variant, try Pisco in place of the mezcal. Call the result a Piscou if you must.

  • Reply to: Oaxacan Bijou   by   5 days 15 hours ago

    The most prominent taste is prune! If you enjoy that, give this cocktail a spin.

  • Reply to: Desert Healer   by   6 days 13 hours ago

    A. J. Rathbun in Ginger Fizz and the Violet Fizz has 2 oz gin, 1 oz Cherry Heering, and an indeterminate amount of orange juice. Unlikely to make much difference.

  • Reply to: Harry Palmer   by   1 week 10 hours ago

    Very dry. A barspoon of Demerara syrup helped.

  • Reply to: Basil Gimlet   by   1 week 13 hours ago

    Drinking the Devil's Acre (Cocktail No. 24, p. 227) specifies 1/2 oz cocktail syrup, 2 oz Junipero gin and 1 oz lime juice, with either a spring of basil or lemon wheel as garnish. Attributed to Greg Lindgren, Carl Christiansen and the Heart of the City Farmers' Market.

  • Reply to: Clover Club   by   1 week 22 hours ago

    In The Essential Cocktail I found 1 1/2 oz gin, 3/4 oz simple syrup, 3/4 oz lemon juice, 1/2 tsp grenadine and 1 small egg white. Works for me.

  • Reply to: Catch Me If You Can   by   1 week 1 day ago

    My guess is if the OP had to cut down the sweetness by halving the liqueur, they were using cocktail. Thanks,  Zachary

  • Reply to: Catch Me If You Can   by   1 week 1 day ago

    Is the cranberry juice here sweetened (cocktail) or pure cranberry? Tried it with the pure juice and it tastes awful. 

  • Reply to: Blonde on Blonde   by   1 week 1 day ago

    Made with Qunita do Infantada port and Ocucaje Quebranta pisco. Tastes similar to a sidecar - smells of grape, flavor is sour citrus. 3 stars is about right.

  • Reply to: Capitán   by   1 week 1 day ago

    Too sweet, would cut the orgeat by 1/4. ☆☆

  • Reply to: Be Forewarned   by   1 week 1 day ago

    Powerful leather taste. Might benefit from a tiny addition of peaty scotch or smoky mezcal to take it to the next level.

  • Reply to: Under the Volcano   by   1 week 1 day ago

    Used an even 1/2 Cynar and 1/4 Chartreuse alongside Espolon Anejo Tequila. Overall this drink leans sweet - far measurements would push it over the top. I would recommend scant ones if you prefer a drier drink.  

  • Reply to: Judgment Day   by   1 week 2 days ago

    Seemed like it could use a little more sweetness, the .5 St Germain was not enough to balance the oz of citrus

  • Reply to: Bywater   by   1 week 2 days ago

    A few of Chris Hannah's recipe have drifted over the years such as the Rebennack. This would not have been invented with OFTD since it had not been invented. This is the one I sourced from Under the Table: A Dorothy Parker Cocktail Guide and wrote about here: https://cocktailvirgin.blogspot.com/2015/06/bywater-cocktail.html

    1 3/4 oz Aged Rum, 3/4 oz Picon, 1/2 oz Green Chartreuse, 1 tsp Falernum, 2 dash Peychaud's Bitters, 2 dash Orange Bitters. Stir with ice and strain into a cocktail glass. Garnish with a cherry.

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