Non-bourbon Cocktails 2017

[scratchline]

My fancy new cocktail book came in this week:

 

 

 

Decided to try this out:

 

 

Awesome!  I made it with a top-shelf cognac and served it on the rocks.  As my wife said, "a taste of autumn."

Edited November 4, 2017 by scratchline

[smokinjoe]

Thanks, Mike.  Sounds nice, and reminds me that I need a bottle of Chartreuse.  

[Guss West]

Sounds kinda like a "cognac mule".  I'm in!  Swap in any good brown spirit and that recipe is always gonna be a winner!

 

Green chartreuse and DOM Benedictine are always on my bar to sexy up less than stellar tuition-bourbon. 

[tanstaafl2]

On ‎11‎/‎4‎/‎2017 at 9:13 PM, Guss West said:

Sounds kinda like a "cognac mule".  I'm in!  Swap in any good brown spirit and that recipe is always gonna be a winner!

 

Green chartreuse and DOM Benedictine are always on my bar to sexy up less than stellar tuition-bourbon. 

Well then, here is one you might find to be of interest!

 

Dante's Requiem
 

2 oz Rye
1/2 oz Bénédictine
1/2 oz Green Chartreuse
1 bsp Campari
2 ds Fernet Branca

Combine, ice, stir,strain, coupe.  No garnish.

 

That might need to go on the next sampler menu...

 

[Guss West]

Three of those Amari are staring at me already.  I do need a new bottle of Campari, though. 

 

Choosing the right rye might be the hardest part! 

 

Gonna have to slush up a couple of these soon.  Very noice.  Prost!

[tanstaafl2]

On ‎11‎/‎7‎/‎2017 at 5:10 PM, Guss West said:

Three of those Amari are staring at me already.  I do need a new bottle of Campari, though. 

 

Choosing the right rye might be the hardest part! 

 

Gonna have to slush up a couple of these soon.  Very noice.  Prost!

 

Nah, choosing the right rye is the fun part. You get to make multiple cocktails until you find the one you like best! Then you probably have to double check your work...

[scratchline]

On 11/7/2017 at 2:07 PM, tanstaafl2 said:

Well then, here is one you might find to be of interest!

 

Dante's Requiem
 

2 oz Rye
1/2 oz Bénédictine
1/2 oz Green Chartreuse
1 bsp Campari
2 ds Fernet Branca

Combine, ice, stir,strain, coupe.  No garnish.

 

That might need to go on the next sampler menu...

 

Enjoying this right now!  Extremely complex with a very successful balance of some VERY powerful ingredients.  Sweet but the bitterness of all the herbs involved evens it out.  Used Wild Turkey 101 rye and Leopold Bros "Campari".  A weaker rye would be outmuscled by these ingredients.  This cocktail would be off the charts with Handy, I imagine.

 

Thanks, Bruce!

[tanstaafl2]

3 minutes ago, scratchline said:

Enjoying this right now!  Extremely complex with a very successful balance of some VERY powerful ingredients.  Sweet but the bitterness of all the herbs involved evens it out.  Used Wild Turkey 101 rye and Leopold Bros "Campari".  A weaker rye would be outmuscled by these ingredients.  This cocktail would be off the charts with Handy, I imagine.

 

Thanks, Bruce!

My pleasure! My favorite bar makes their own version of Campari by mixing the Leopold Aperitivo with Bruto Americano at 50/50. Probably not easily sourced everywhere but it is a better "Campari" than Campari to me.

[scratchline]

We've got the Bruto Americano around the corner here in NYC, Bruce.  I've been looking for a reason to try it!  Looks like you gave it to me.  Given our space limitations, we can't go your your "liqueur room" route, but we do our best.

 

Ta.

 

-Mike

[tanstaafl2]

Ah Bruto. Such a lovely spirit! And so many reasons to try it. For example this little unnamed concoction a bartender friend made for me.

 

1 part Bombay Sapphire East gin (Note that it is the rarer Bombay East variant. The lemon grass and peppery character seems to be essential)

1 part Bruto Americano

1 part Cocchi Americano

1/2 part Yellow Chartreuse

Stir with ice, strain and serve up with a lemon twist expressed and dropped in the drink.

 

 

 

Edited November 9, 2017 by tanstaafl2

[Harry in WashDC]

On 11/9/2017 at 5:44 PM, tanstaafl2 said:

Ah Bruto. Such a lovely spirit! And so many reasons to try it. For example this little unnamed concoction a bartender friend made for me.

 

1 part Bombay Sapphire East gin (Note that it is the rarer Bombay East variant. The lemon grass and peppery character seems to be essential)

1 part Bruto Americano

1 part Cocchi Americano

1/2 part Yellow Chartreuse

Stir with ice, strain and serve up with a lemon twist expressed and dropped in the drink.

 

 

 

Thx.  Have played with variations of something similar to this recently (on our own, trying to use up our old yellow Chartreuse).  I'm not familiar with Bruto but have been experimenting with aperitivos.  We now have some space as the old Chartreuse bit the dust last week.