Slow Decay
Build in pint glass, top with beer, stir gently.
- This is one of the most interesting cocktails I've made in a long time. Sadly, it's more interesting than good.
I thought I was over IPAs. I may be back on board.
Build in pint glass, top with beer, stir gently.
I thought I was over IPAs. I may be back on board.
Dash of Mole Bitters
Shake / B&S glass
Flamed Orange
Shake / Large Coupe
Flamed Orange
A 5oz cocktail? o_O
It does say LARGE coupe.
Shake / B&S glass
Flamed Orange
such a good name
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Remarkably similar in taste to "Blood & Sand." I was surprised given Blood & Sand has scotch as its base liquor, while Blood and Famine uses Bushmill's Irish whiskey for its base liquor (I chose Black Bush because of its strong, sturdy body notes). I also used Dolin Rouge for Blood and Sands' sweet vermouth. Black Bush manages to make its presence known over the other ingredients, that are also in Blood & Sand, which explains why both taste somewhat similar. The Blood & Sand is somewhat sweeter, as I used Dewar's scotch (a pleasant, light in body, blended scotch). In short, if you like one, you'll like the other. I rated Blood & Famine at 4.0.</p>
Nice and sweet, but not too sweet. I like it better than blood and sand! I used Tullamore Dew, Chinato vermouth and fresh squeezed orange - lovely!
Reduce sweet vermouth to 0.75 oz
Combine all ingredients in shaker. Fine strain into a coupe and garnish with a flamed orange.
Dash of mole bitters.
Double Rocks
Lime Wheel Garnish
I hate to be the guy who says "This tastes just like x!!", but this tastes just like peanut butter and jelly. Very uncanny.
I thought that the 3 stars couldn't be right, then I mixed this up and I'm sorry but it was vile. I added 1/2 oz. Cointreau which made it a 2 star, but not worth repeating. Again, sorry, but this just ain't worth drinking.
Shake
Strong Wine Glass / Rocks
Lemon Twist
Dash of Aromatic Bitters
Stir / Coupe
No Garnish
I was optimistic, but it came out too bitter for me, which is saying a lot, because I like Eeyore's Requiem, among others. So, I added 1/4 oz rich syrup, and then it was sweeter, but still too bitter. I give it 3/5.
Delicious. Exactly my preferred level of bitterness.
How about substituting Gran Classico for the Campari?
Or sub Cappelletti for Campari.
I found that a 'Negroni' style combo 1:1:1 of Campari, bourbon (Bulleit) and Averna made a very appealing beverage. Would post, but too similar to others I think.
I like it with rye: http://www.kindredcocktails.com/cocktail/no-loitering
Related to the song by Elbow? https://www.youtube.com/watch?v=jxczVhG0os8
Rather nice, if a touch sweet. I think I might try rye (aromatically drier than bourbon), reducing the 1/2 oz parts to maybe 1/3 oz, an adding 1/3 oz dry vermouth or sherry.
Combine everything besides the champagne into mixing tin and shake. Fine strain into a collins glass and top with champagne. Garnish with Grapefruit twist
Stir with ice and strain. Twist the lemon peel and drop it in.
Still a bit rough around the edges, but it's quite nice. Might sub the Fernet for another bitter ingredient.