Recent comments

  • Reply to: Islavardier   by   2 months 2 days ago

    Is the "chartreuse" specified here Green Chartreuse?

  • Reply to: Czech Your Head   by   2 months 3 days ago

    Quite good. Surprisingly sweet. Made with Cocchi vermouth, Massenez Creme de Peche, Maison Rouge VSOP cognac

  • Reply to: Mashbills, Geeky Information and Resources   by   2 months 6 days ago

    GREAT info!

  • Reply to: Penicillin   by   2 months 1 week ago

    The recipe version I use is a bit more ginger forward. It involves putting some fresh ginger while making the honey syrup. It also involves muddling a bit of fresh ginger in the bottom of the shaker. It also involves no ginger juice not even sure what that is).  Also, as I am not a fan of a lot of peat, I prefer to float with something more of a Speyside or Highland sort.  It's a very good cocktail.

  • Reply to: Midnight Snack (Angostura)   by   2 months 1 week ago

    Made this with Jameson IPA Cask, King's Ginger, and 0.4 oz date syrup. Probably a bit different but delicious.

  • Reply to: Whiskey Sour   by   2 months 1 week ago

    It seems that Old Waldorf Astoria Bar Book called for serving some sours at room temperature.  The Pequod Sour, which adds mint to an egg-less whiskey sour is pretty tasty.

  • Reply to: Ward 2   by   2 months 1 week ago

    Once I found the recipe for this, I adjusted from my original variation of 1 oz. Rye, 1 oz Cocchi Americano, 1 oz. Braulio, which Dan is referring to in his comment.  

  • Reply to: Transatlantic   by   2 months 1 week ago

    This is by far the best use of Parfait Amour I’ve had.

  • Reply to: Sacre Bleu   by   2 months 1 week ago

    Minor curation to turn link text into hyperlink.

  • Reply to: Sloe Loris   by   2 months 1 week ago

    Nice low proof sipper

  • Reply to: Globetrotter   by   2 months 1 week ago

    Olosoro used in original recipe is Lustau "Don Nuño"

  • Reply to: Brunswick   by   2 months 1 week ago

    Taste mostly Cognac. Very dry.

    Only for Cognac lovers or dry stuff.

  • Reply to: Vlad the Imbiber   by   2 months 1 week ago

    Had no Rye. Tried with Bourbon. Very Nice and interesting. I understand why Rye is called in the mix.

    Kind of boulevardier,  but spicier.

    Will try soon with Rye.

    4 stars.

  • Reply to: Hurly-Burly   by   2 months 1 week ago

    Taste mostly Montenegro. 

    3 stars 

  • Reply to: Greco Italian Piccadilly   by   2 months 2 weeks ago

    Really liked this. Made with Ango, Vermut Lustau (so maybe technically a Greco Spanish Piccadilly?), Tanqueray 10 and halved the Ouzo to taste. A complex, cold, strong gin cocktail.

  • Reply to: The Wink   by   2 months 2 weeks ago

    Made with reduced tonic syrup, Cointreau blood orange, orange bitters and grapefruit twist. Delicious.

  • Reply to: Frequent Flyer   by   2 months 2 weeks ago

    Excellent, deep bitter marmalade flavour

  • Reply to: Sun King   by   2 months 2 weeks ago

    Added 3/4 lemon, and used instead of Chambord a fat 1/2 oz of premixed fortified syrup made of pomegranate juice, raspberry cordial, Cherry and cassis liqueur: The Sun King turned in a very fine sour. Shaken.

    5 Stars !

    You should try

     

     

     

  • Reply to: Bernard Black   by   2 months 2 weeks ago

    What kind of amaro would you suggest for this?

  • Reply to: Loop Tonic   by   2 months 3 weeks ago

    Alternatve link added.

  • Reply to: Loop Tonic   by   2 months 3 weeks ago

    Reference link redirects to a page without the recipe.  Wayback machine link.

  • Reply to: Mashbills, Geeky Information and Resources   by   2 months 3 weeks ago

    Awesome post...! Thanks..!

  • Reply to: Miller's Crossing   by   2 months 3 weeks ago

    Transatlantic rum 2014 Fidji, Bombay, green izarra, Cocchi torino, peychaud. Very different from the original recipe, sweeter, intense rum forward without too much funk. Subtility disappear. Much more interesting to stick to orignal.

  • Reply to: Paper Plane   by   2 months 3 weeks ago

    Tried with Overproof Bourbon 129 proof... Much better. Less flat than comon proof Bourbon.

  • Reply to: Dandara   by   2 months 3 weeks ago

    Curated this to conform to the linked Instagram post. Thanks! Zachary

Pages