Recent comments

  • Reply to: Corpse Reviver #2   by   6 months 2 weeks ago

    Old raj gin , Kina avion d'or, Pierre Ferrand Curaçao 

  • Reply to: The Gimlet   by   6 months 2 weeks ago

    Very interesting background, but I must disagree about the "modern" and proper definition of a Gimlet versus a Rickey.

    It is simple - and I can cite luminaries such as Dale DeGroff who concur - Rose's (or otherwise PREPARED lime juice) makes a GIMLET.
    Fresh lime juice (with added sweetener or not) makes a RICKEY.
    Of course customers are free to think whatever they want, and order whatever they want, but professionals in the industry should work to keep the terminology correct. IMNTBHO

  • Reply to: The Ninth Ward   by   6 months 2 weeks ago

    This article says Fee's non-alcoholic, straight from the horse's mouth. I've made it with rum-based homemade falernum though and it was outstanding. 

  • Reply to: The Ninth Ward   by   6 months 2 weeks ago

    Is this alcoholic Falernum (i.e. Velvet) or non-alcoholic Falernum syrup? The reference link is dead as of 2018. Thanks!

  • Reply to: Hater's Blend   by   6 months 2 weeks ago

    Is the creme de violette amount right? This seems like a large (5 oz after shaking) drink. Thanks,  Zachary

  • Reply to: Gold Rush   by   6 months 2 weeks ago


  • Reply to: Change of Key   by   6 months 3 weeks ago

    Bumped up the bourbon to 1.25 oz.

  • Reply to: Parmenides   by   6 months 3 weeks ago

    This drink is very different than the one cited - the ratios are off and Cocchi Americano (Muscat based, about 100 g/l sugar) is in no way shape or form a substitute for Chablis (Chardonnay, no sugar). Thanks,  Zachary

  • Reply to: Parmenides   by   6 months 3 weeks ago

    Curated this to add credit. 

  • Reply to: Spindrift, Jr.   by   6 months 3 weeks ago

    I don't like things too sweet, so I increased the rum to 2 and cut the Passion fruit syrup to 1/4


  • Reply to: Penicillin   by   6 months 3 weeks ago

    I’ve been making this cocktail a little differently. I make a honey-ginger simple syrup,1:1 honey to water. I add sliced fiber to the syrup and simmer for a few minutes and let sit overnight to strain in the morning.

    2oz blended scotch

    .5oz ginger honey syrup 

    .5oz lemon juice

    1oz islay float

    I’m a big fan of it this way 

  • Reply to: Fanciulli Manhattan   by   6 months 3 weeks ago

    The Fanciulli Manhattan is an interesting yet flawed drink, in my estimation. Why do I say this? I'm fond of all three ingredients, but when put together with the given recipe, the small amount of Fernet Branca overwhelms the other two ingredients. I used Maker's Mark bourbon and Dolin sweet vermouth for the other ingredients. The resulting cocktail I rated as 3.5.

    My suggestion is to use either an overproof bourbon (such as Baker's or Basil's) or a bourbon with more overtones than Maker's Mark (such as Dickel's 8 year Tennessee sour mash, or Jim Beam black). The other alternative is to use a quality rye instead of the bourbon. For now, I'm calling the Fanciulli Manhattan a work in progress, and hope that with the changes I suggested, it will become a cocktail that will be rated consistently at a 4.0 or higher.

  • Reply to: Golden Dog   by   6 months 4 weeks ago

    Try replacing the lillet with Bonal for more of a cold season cocktail.  Very good this way.


  • Reply to: Godfather No. II   by   6 months 4 weeks ago

    Lightly curated: Changed instructions to avoid copyright infringement, added reference, moved credit to proper spot. Thanks!

  • Reply to: Skeleton Key   by   6 months 4 weeks ago

    I had my doubts about the 8 dashes of bitters, but the drink works!

  • Reply to: Ectoplasm Cooler   by   6 months 4 weeks ago

    Made it to use up some citron vodka and put a dash of agave syrup in to keep the sweetness down and a bit more subtle and it's fine as a quick drink after work 


  • Reply to: The Teddy   by   6 months 4 weeks ago

    Thanks Zachary!

  • Reply to: Song of Solomon   by   7 months 1 day ago

    Every bit as magical as the name implies.

  • Reply to: Super Id   by   7 months 2 days ago

    Made with Fernet Vallet rather than Branca (having previously made with Branca.) I think Vallet is a big improvement for this drink, such that it tastes like more than, well, just Branca.

  • Reply to: The Teddy   by   7 months 3 days ago

    I agree - I hate part drinks. So.... instead of 1 part bourbon and lemon soda and 3 dashes of creme de noyaux, I converted this to ounces and removed the rather sexist note.  Thanks,  Zachary

  • Reply to: The Teddy   by   7 months 3 days ago

    I'm confused by some of this recipe being in parts and the other in measurements. I.e., if I use 1 oz each of Bourbon and BItter lemon, do I use 2 ds of each of the bitters? If I use 2 oz each, do I use 4 ds?

  • Reply to: Calabura Flip   by   7 months 4 days ago

    Loved it

  • Reply to: Lewis & Martin Cocktail   by   7 months 4 days ago

    Balanced, but kInd of cloying. I would try again with high proof rye and cocchi or kina rather than lillet. Might actually still need a dash or rinse of absinthe so the anise doesn't get totally lost beneath the sweet banana-y flavors.

  • Reply to: Black Forest Cocktail   by   7 months 6 days ago

    I used Cherry Heering because ... it was there. Not bad, but we felt it needed something to round it out a little. Maybe turn it into a flip with a whole egg?

  • Reply to: Black Forest Cocktail   by   7 months 6 days ago

    It's worth noting for the record that Rothman and Winter cherry liqueur and Luxardo maraschino liqueur are radically different in flavor profile (though either might well work in this drink!).