Recent comments

  • Reply to: Count Loretto   by   5 months 1 week ago

    "Count Loretto" should be considered as a WORK IN PROGRESS. I made this cocktail in a half-portion, and I'm glad I did, because making a full portion would have been a waste of good whiskey, rum, and Fernet Branca.

    As is, the Fernet Branca overwhems the rum, and nearly overwhelms the whiskey. After the initial taste, I eye-balled my additions, adding 1/8 oz each of whiskey and rum, and 2 drops of Fee Bros. gin barrel-aged orange bitters.

    Without these changes, I rate the libation at 2.0; with the changes I rate it at 2.5.

  • Reply to: Pink Elephant   by   5 months 1 week ago

    A great drink, as commented upon by others. I made one change that worked out well, however: lacking blackberry liqueur, I substittued Creme de Framboises (a top-notch rasberry liqueur), with a nice outcome. I'm sure the taste of the drink would have been somewhat different, but I was satisfied with the substitution. I used only 1 tsp, but in the future I will use at least 11/2 oz of the rasberry liqueur, because it gets overwhelmed by the lime juice.

    This is a wonderful summer afternoon drink that I rated 4.5 (something I don't do often).

  • Reply to: Pink Elephant   by   5 months 1 week ago

    Really good.  As others have said, wonderful balance between sweet and tart/sour.  Hell, it tastes like a maraschino/grapefruit sweet-tart!

  • Reply to: King of Red Lions   by   5 months 1 week ago

    I thought it needed some depth and dryness, so I upped the Ango to a bsp and added a bsp of Maraschino as well. Better.

  • Reply to: The Divine Lorraine   by   5 months 1 week ago


  • Reply to: American Royal Zephyr   by   5 months 1 week ago

    Curated to fix missing bourbon.

  • Reply to: The Exporter   by   5 months 1 week ago

    Lovely composition. Refreshing

  • Reply to: Midnight Sun (Aquavit)   by   5 months 1 week ago

    Light and simple. I used some vanilla superfine for the sugar. Not bad.

  • Reply to: Sister Wife   by   5 months 1 week ago

    Pretty good. Could actually stand to be a bit drier, so perhaps a touch more maraschino in it, or maybe a splash of dry vermouth.

  • Reply to: Rexford   by   5 months 2 weeks ago

    What type of Scotch did you use in this? Highland? Islay? I tried it with Pig's nose and really enjoyed it. Just curious, thanks!


  • Reply to: Quill   by   5 months 2 weeks ago

    I'm surprised that I like the "Quill" as much as I do. I thought that with the absinthe I wouldn't rate the libation any higher than 2.5. The truth be told, however, I rated the "Quill" at 3.5. But doing so took some doing on my part: (1) I used a solid gin--Liberator gin, which is made by Valentine Distilling in Detroit; (2) I used a great absinthe--absinthe verte by St. George; and (3) Most surprising, I did not use one of my favorite sweet vermouths--Antica Formula--instead I used (with my fingers crossed) Cinzano Rosso because of its pronounced sweet and fruity flavors. And of course I threw in some Campari for good measure.

    What I got was what I hoped for: a Negroni-like cocktail, somewhat sweet and somewhat bitter, with the absinthe flavor perceptible but in the background. I think the Cinzano accounts, to a great degree, for the success of my efforts. For sure, this is a libation for those who like the traditional Negroni AND who like to experiment. Go for it!

  • Reply to: Baboso   by   5 months 2 weeks ago

    This is a wonderful, full- flavored drink--even without the charred habanero. For the orange bitters, I used Fee Bros.' gin barrel-aged orange bitters. I rated the "Baboso" at 4.5. With the charred habanero, it might have been a 5.0! 

    Given all of the ingredients, perhaps a better name for this libation is "Mulligan stew."

  • Reply to: Lost Lake   by   5 months 2 weeks ago

    This is superb: top-shelf balance of sweet, sour, and bitter -- and plenty of oomph without being overbearing.  The passion-fruit, lime, and pineapple blend as harmoniously as the rum, maraschino, and Campari.  I used Smith & Cross for the rum and it was aces.

  • Reply to: Dark and Orangey   by   5 months 2 weeks ago

    I like this quite a bit.  It's like a spicier, orangey-er daiquiri. I almost want to throw a little club soda on top of it, cause I'm crude that way.  

  • Reply to: Rubescent Glow   by   5 months 2 weeks ago

    The "Rubescent Glow" is, in my opinion, a great drink. I used Baker's 7 year (107 proof) for the bourbon. The cocktail is well-balanced, and if sipped slowly, you'll enjoy multiple overtones from all of the ingredients, including both cherry notes. Don't hesitate to make this drink. It will surely end up on your list of favorite cocktails. Sip and enjoy! I rated this drink at 4.5.

  • Reply to: Springtime in Manhattan   by   5 months 2 weeks ago

    I hesitated making this libation, as I lacked the black mission fig bitters, but because "Springtime in Manhattan" is a variation of one of my favorite cocktails (the traditional "Manhattan"), I pressed on. Given the grapefruit forward overtones of this libation, I used 6 drops of Bittercube's Jamaican #2 bitters and 6 drops of Dead Rabbit's Orinoco bitters as a substitute for the black mission fig bitters.

    The black mission fig is a favorite fruit of mine, so I have a hunch how the fig bitters would taste in this drink. What I used, I'm sure, did not even approximate the fig bitters; however, the bitters substitutes proved to be suitable to the task, and I would recommend them if you, too, lack the black mission fig bitters. I easily rated "Springtime in Manhattan" at 4.5. How would you rate this libation? And do you have any suggestions to replace the fig bitters?

  • Reply to: Lord Sheffield   by   5 months 2 weeks ago

    Finally, a worthwhile use for Crème Yvette.

  • Reply to: Blackthorn English   by   5 months 3 weeks ago

    <br />I tried the revised "Blackthorn English" recipe submited by commentor noksagt. I used Plymouth Gin, Hayman's Sloe Gin, Dolin sweet vermouth, and Bitter Truth's aromatic bitters. Personally, I did not find this particular cocktail to be well balanced. I don't know whether Hayman's sloe gin is considered a better brand, but I thought it overwhelmed the rest of the ingredients. If I were to make this libation again, I would probably turn to Cinzano's sweet vermouth, which has pronounced fruity overtones thatmay soften the sloe gin. Also, noksagt did not specify the type of bitters to us; in the future I will probably fall back on orange bitters. Regardless, I rated noksagt's suggested version of "Blackthorn English" at 3.0.

  • Reply to: Black Hawk Cocktail   by   5 months 3 weeks ago

    I added the 1/4 of simple -- a little less.  Great balance of sweet, sour, and bourbon-y oomph. I used Old Forester Signature, which worked splendidly. 

  • Reply to: Le Whiff   by   5 months 3 weeks ago

    Pretty good cocktail man.  Thanks.  I used Debonett Rouge in place of the Besk for availability purposes and it's pretty damn good.  Very dry but the Lemoncello adds a tiy bit of sweetness and citrus.  Very good.

  • Reply to: Corpse Defiler #666   by   5 months 3 weeks ago

    I love the name! Rock on! \m/ \m/

  • Reply to: 18th Century   by   5 months 3 weeks ago

    I was o_O on the lime + cacao, but it's pretty darn good. Huh.

  • Reply to: Negrino   by   5 months 4 weeks ago

    Little "Negroni." A very apt name for this wonderful drink. The "Negrino" is a somewhat small drink--weighing in at a mere 2 1/4 oz. It's meant to be sipped and enjoyed, slowly. The gin and Campari give this drink a taste similar to a Negroni, but the Punte e Mes and Fernet Branca give the drink a slighty different taste, especially with the lemon twist. For Negroni lovers, the Negrino will be an appreciated diversion. For those who have mixed thoughts about the Negroni, give it a try--the drink is less bitter, especially if you use 1 oz of a top shelf gin. For those who have never tried a Negroni, this drink is a good place to start.

    To make this drink, I used Tanqueray Ten (I didn't have the Megellan), and I used a full ounce. Also, I used a shy 1/4 oz of Fernet Branca. And the lemon zest/twist was the icing on the cake. I quickly and easily rated the Negrino at 4.0--almost 4.5. How would yout rate this drink?<br />

  • Reply to: Ford Cocktail   by   5 months 4 weeks ago

    Whitechapel's take on this is 1 1/2 ounces Old Tom gin, preferably Jensen,1 ounce blanc vermouth, preferably Dolin, and 1/4 ounce Bénédictine:

  • Reply to: Corpse Defiler #666   by   6 months 2 days ago

    A surprisingly easy-to-drink drink. You'd expect something different because of the Campari and lemon juice, but everything blends well. There is a bitterness reminiscent of a Negroni, but the Bonal and lemon juice turn the Negroni bitterness into something a little more pleasant, thanks to the rye also (I used Rittenhouse 100). Although I rated the drink at 3.5, I was tempted to rate it at 4.0. Try this one; it just be your cup of tea!