It is at my house . . . . .
It is at my house . . . . .
GT Manhattan at GT Fish & Oyster in Chicago last night
2 oz Old Forester, 3/4 oz Carpano Antica, 1/4 oz Averna Amaro, couple dashes Angostura Bitters
I've got the CA and AA at home, so I'm gonna be making these a lot
"A man can take a little bourbon without getting drunk, but if you hold his mouth open and pour in a quart, he's going to get sick on it."
In preparation for my Derby trip next week, I made my first mint julep of the year using the 4R 100th Anniversary SB. I've always thought that older, woodier bourbon works best in a julep, and this 17 yo 4R is doing just fine!
It looks like my cocktail this Spring is going to be the Negroni. I am making them with 1 oz each of Tanqueray gin, Campari, and Carpano Antica Formula vermouth. This is basically Cocktail Heaven!
Self-Styled Whisky Connoisseur
But back to the Sbagliato Grosso I stirred myself tonight:
1 hulled strawberry
1 1/2 oz Cognac (Remy VSOP)
1 oz Campari
1 oz sweet Vermouth (Dolin)
1/2 oz pastis (1/3 oz Pacifique absinthe)
2 dashes Angostura
In rocks glass, press- not muddle- strawberry. Add rest of ingredients and ice, stir and enjoy with twists of orange and lemon.
The Negroni has always been too vermouthy for me. The Grosso de-emphasises the vermouth and shines the limelight on bright fruit, Campari, and anise. Worth a go if you're in the mood for experimentation.
That yella whiskey runnin' down my throat like honey dew vine water and I took another slash…
Nullum Gratuitum Prandium
Ne Illegitimi Carborundum
Just about a month ago, I enjoyed a cocktail I don't have often enough. First, I don't actually drink cocktails often and second, I don't get this one often enough. But I digress. So about a month ago I was in New Orleans. It had been awhile since I visited the Sazerac Bar in the Roosevelt Hotel. I enjoyed the Sazerac cocktail this time so well I had a second. Made just the way I like it.
1 cube sugar
1½ ounces (35ml) Sazerac Rye Whiskey or Buffalo Trace Bourbon
¼ ounce Herbsaint
3 dashes Peychaud's Bitters
Pack an Old-Fashioned glass with ice
In a second Old-Fashioned glass place the sugar cube and add the Peychaud's Bitters to it, then crush the sugar cube
Add the Sazerac Rye Whiskey to the second glass containing the Peychaud's Bitters and sugar
Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint
Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel
Ah, yes. The spice of the rye, the gentle sweetness, the alluring devil....
(and soon, very soon, I must make my first Mint Julep of the season! I hope my mint is growing!)
Mint Julep for derby day
switching it up from bourbon and whiskey in general. having a gin and tonic tonight (hendricks and q tonic). i for got how much i like these. maybe move to some martin miller's westbourne with rocks and a twist.