Loved it.  Used Ron zacapa

I really like this! Very refreshing. I had to make a couple of substitutions based on what I had: Obsello Absinthe Verte for the Herbsaint, and Bombay Sapphire for the Broker's. I had Bitter Truth Celery Bitters, and used those (is that what you intended?). I would love to know if this gets me in the right neighborhood... I like Fernet and anise flavors in small doses, and for me, this is a really good application. Thank you.

Christina, Thank you for the kind comment and the new cocktails. My intent was to make a cocktail that smelled like celery without any celery in it, the way a Jasmine builds pink grapefruit flavors through lemon and Campari. It was completely accidental. I was playing around with St. Germain, and I love both Fernet and the sour family, and the St. Germain + Fernet was interestingly green. Herbsaint with the two of those brings it very very close to smelling like celery. 

As for substitutions, Sapphire for Broker's should be fine. Herbsaint is probably more sweet than your absinthe. And while you can use BT Celery Bitters, I don't think they're necessary. I think the Herbsaint is the important thing for you to get.

Thanks,

Zachary

Thanks Zachary,

I added the Herbsaint and the Angostura orange bitters to my (ever-growing) list. I am glad you guys didn't feel spammed with my cocktail additions to your database:) I was really happy to find a place to 1) consolidate my bookmarks, and 2) share with the hope that I could make a like-minded soul happy. I'll report back after trying this again with the specified ingredients.

Christina,

Nah, it's great. Herbsaint is one of those things that will last forever, but is indispensable to a small handful of cocktails, the best well known of which, of course, is the Sazerac. I like the Original (100 proof, orange label) version of the stuff, if you can find it.

Thanks,

Zachary

Much more delicate than I expected and definitely has celery notes. I added a pinch of salt which brought it out a bit more.

I tried this with some trepidation, but this isn't bad- maybe what an appletini wants to be. I rarely reach for my applejack (laird's) or sloe gin (bitter truth) and am trying to find good ways to utilize them so I can make room for something else. The tart/apple/herbal combination is nice, though on the sweet side.

Yeah, a little too sweet/syrupy for me but great flavors. Have to figure out what our balance is ...

There are no units on the club soda or instructions on how to use it. I could find several references to the cocktail and ingredients on the web but not units or instructions. Given the Collins class, I assumed it was "top it off" which is what I did. It's a big cocktail to begin with so this eneded up being somwhere in the 1-1.5 oz range, I'd guess. I loved the drink but I'd also love love clarification as to the creators intent in this regard.

From personal experience, shaking club soda is a bad idea... I'm going to eyeball the amount as an ounce and update the instructions. Thanks, Zachary

This drink was named after the fact that Brendan's nickname at the bar was Moses. Brendan was one of the earliest people trained by Ryan Lotz who helped to give him that nickname; Ryan went on to open the Hawthorne, work at No. 9 Park, and open Bar Mezanna & Shore Leave here in Boston.

I was afraid this would be a horrific experience that might forever repel me from two of my best loves, fernet and Chartreuse. To the contrary, it was an astonishing delight! Not one of the greatest cocktails I've ever had, but definitely "damn tasty." I dare say the cocoa-fernet-Chartreuse combination is ingenious, and the egg white gives it great body. Thanks for posting!

This is Chris Kiel's cocktail, in case anyone wants to update the reference. He has not made me a cocktail that I haven't loved...

Thanks for the attribution info. Updated. Also tweaked the ingredients to correspond to the instructions.

Really a dessert drink. Too sweet as written for before dinner. I don't know how much 3 dashes of cocoa powder is, so I used 1/2 tsp. The drink has an interesting balance between the herbal, bitter, mint/menthol, and chocolate.

Made it without the soda. A lovely Friday nightcap! Nice treat, thanks

If we substitute fresh pineapple juice for the cubes, how much would you recommend?

Hmm..good question! I'd wager somewhere around 1/2oz because it didn't actually taste too much of pineapple.

I think the drink comes together more as a flip than a tropical drink. But, do let me know how you work it out! :-)

Good morning,

Two quick questions: (1) is the mellowed in oak note meant to reference Citadelle Reserve gin? If so, can you change the ingredient so it'll pop up on my list of articles to write? (2) Does it need to be Kirkland brand maple syrup, or would another brand work as well?

Thanks,

Zach

Hey Zach,

1) The mellowed in oak refers to my own personal attempts at aging spirits in oak barrels. I placed a bottle of normal Citadelle in a 1 liter new, toasted oak barrel for about a week. The idea was in fact inspired by Citadelle Reserve--which I've yet been able to acquire for comparison. But, I'm hesitant to call it aged as I think these small barrels produce a different product what I'd expect of aging.

2) I'm sure that any brand of pure maple syrup would work just fine. I was only so specific because I've been documenting my personal experiments with kc. I'll make sure to move these unnecessary details to notes or somewhere else.

Thanks! I love the whole idea about barrel aging spirits and cocktails, but have yet to take the plunge... I'd love to hear about your results!

Zach

Ah, well, it's been a educational experience--to say the least. I did a quick run of the new Trybox Series New Make Rye (from Heaven Hill) and another of Citadelle in separate 1L oak barrels for 1 week. I only did one week because these small barrels oak spirits EXTREMELY quickly.

The New Make is really a delicious spirit (without any help), but given its strength (62%) and earthy rye notes, I think it took to the barrel well, mellowing some of its ferocity with hints of vanilla to make for an interesting and more controllable mixer. I like to mix small amounts (~1/2 oz) to vermouth cocktails to give them an earthy kick.

The Citadelle is a strange beast. I haven't quite figured out what to do with it yet because it came out of the barrel tasting unlike anything I'd had before: floral, but woody; and a bit more 'oaked' than 'aged'. All said, I think it tastes a little undefined and lost. Though, I think it worked well in this drink.

I think stickin with a bold, cask strength spirit works a little bit better, as a higher proof spirit pulls different compounds of the barrel (so I've read and so I think I've tasted). But, now I'm debating about throwing the Citadelle back in for a month or so just to see what happens.

My friend (username 'kambel') just put a couple bottles of Wray & Nephew Overproof rum into a 2L; can't wait to see how that turns out.