small h Posted March 19 Share Posted March 19 (edited) 4 hours ago, StephanieL said: For a late celebration of St. Patrick's Day, I made a Blackthorn: I made this with Australian whiskey, but I'm too tired to think of a name for it. No, I'm not. It's an Anzac. Edited March 19 by small h Quote Link to comment Share on other sites More sharing options...
StephanieL Posted March 22 Author Share Posted March 22 A beautiful Chrysanthemum to mark the start of spring. 2 oz. dry vermouth 1 oz. Benedictine 3 dashes absinthe Stir with ice, strain into a chilled coupe glass, and garnish with a twist of orange. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted March 29 Share Posted March 29 As reported on the Las Vegas thread, the classic cocktail bar I visited was out of Chartreuse. I discovered that because I ordered a Bijou (c.1900 but revived by Dale DeGroff). Home this evening I made one myself and it’s very good. But I made it with the last of my Chartreuse. Chartreuse hunt is on. Oh, equal parts gin, Chartreuse and sweet vermouth, but some of us nudge the gin up a little. Quote Link to comment Share on other sites More sharing options...
StephanieL Posted April 2 Author Share Posted April 2 Rome with a View 1 oz. Campari 1 oz. dry vermouth 1 oz. lime juice 3/4 oz. regular simple syrup or 1/2 oz. rich simple syrup Soda water Shake with ice and strain into an ice-filled Collins glass. Top with soda water and garnish with an orange wheel. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted April 2 Share Posted April 2 The Chartreuse situation is depressing. Price is hitting $100 at the few places that have it. Have I drunk my last Last Word? Quote Link to comment Share on other sites More sharing options...
small h Posted April 2 Share Posted April 2 9 hours ago, Wilfrid said: Have I drunk my last Last Word? Meet me in my lobby. I'll give you one in a sippy cup for the road. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted April 7 Share Posted April 7 On 4/2/2024 at 9:53 AM, Wilfrid said: The Chartreuse situation is depressing. Price is hitting $100 at the few places that have it. Have I drunk my last Last Word? For New Yorkers, Warehouse Wines and Liquor has yellow and green, but not a lot and you need to ask. Good news, they haven’t jacked the price up. 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted April 7 Author Share Posted April 7 Apparently, Strega is a good substitute for yellow Chartreuse. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted April 8 Share Posted April 8 Yes, the classic cocktail bar I visited in LV proffered Strega instead of Chartreuse. I am loaded for a few months now. Quote Link to comment Share on other sites More sharing options...
StephanieL Posted April 10 Author Share Posted April 10 (edited) A "Greta Garbo" daiquiri--essentially a regular daiquiri with a few added dashes of absinthe. Edited April 10 by StephanieL Quote Link to comment Share on other sites More sharing options...
small h Posted April 12 Share Posted April 12 I thought I had all the ingredients for an absinthe frappe, but no, I am missing seltzer. So I am drinking an absinthe frappe minus seltzer, which is probably called a Bad Idea. I've been up since 5am. I'm about to pitch forward onto my keyboard. 1 Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted April 18 Share Posted April 18 Elder's Tonic 2 oz Gin (London dry style) .5 oz Elderflower liqueur 5 oz Tonic Nice and light. Quote Link to comment Share on other sites More sharing options...
small h Posted April 30 Share Posted April 30 A Subcontinental, 'cause I have some curry leaves in the freezer. Quote Link to comment Share on other sites More sharing options...
StephanieL Posted May 13 Author Share Posted May 13 The Añejo Highball: 1 1/2 oz. aged rum 1/2 oz. Curacao 1/4 oz. lime juice 2 dashes Angostura bitters 2 oz. ginger beer Fill a highball glass with ice. Add the first 4 ingredients, stir, then add the ginger beer. Quote Link to comment Share on other sites More sharing options...
small h Posted May 13 Share Posted May 13 Another absinthe frappe. Seemed like a good day for it. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted May 13 Share Posted May 13 I am currently in love with Pierre Ferrand Dry Curaçao using bitter orange peels. That means I am drinking a lot of Bel-Aires and Don't Give Up the Ship. The Bel-Aire (per Harrington) is gin, sweet vermouth and a dash of Orange Curaçao. Don't Give Up equalizes the vermouth and curaçao and adds an equal measure of Fernet-Branca, adding at the same time complexity. I am sure I could drink the curaçao by itself over ice, but it probably has a lot of sugar. Quote Link to comment Share on other sites More sharing options...
small h Posted May 20 Share Posted May 20 A Secret Word. It's like a Last Word, with strawberry syrup replacing the Luxardo, and a little extra gin & chartreuse 'cause why cut down on the alcohol? There's no reason to do that. 1 Quote Link to comment Share on other sites More sharing options...
small h Posted May 23 Share Posted May 23 So (me being a terrible snob alert) I'm at The Up & Up, enjoying something called a Ghost Ranch Gimlet. The two young women behind me just ordered spicy margaritas. And the server gently presented them with the menu. One star Yelp review in 5, 4, 3... Quote Link to comment Share on other sites More sharing options...
plattetude Posted May 23 Share Posted May 23 (edited) Last night at Attaboy, had a particularly fabulous equal parts drink they've been pouring lately Dandelion 3/4 oz gin (Ford's) 3/4 oz Montenegro 3/4 oz Elderflower liqueur (St. Germain) 3/4 oz lemon rinse absinthe Edited May 23 by plattetude saved too soon! Quote Link to comment Share on other sites More sharing options...
MitchW Posted May 23 Share Posted May 23 (edited) 3 hours ago, plattetude said: Last night at Attaboy, had a particularly fabulous equal parts drink they've been pouring lately Dandelion 3/4 oz gin (Ford's) 3/4 oz Montenegro 3/4 oz Elderflower liqueur (St. Germain) 3/4 oz lemon rinse absinthe That does sound interesting; it didn't skew on the sweet side? (I've been using Ford's lately, good stuff). Edited May 23 by MitchW Quote Link to comment Share on other sites More sharing options...
plattetude Posted May 23 Share Posted May 23 1 hour ago, MitchW said: Taht does sound interesting; it didn't skew on the sweet side? (I've been using Ford's lately, good stuff). It's on a knife-edge, but it really works. It's got roundness and depth, but not cloying. The expressed lemon peel (which I hadn't mentioned) is pretty necessary too I'd say. 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted May 23 Author Share Posted May 23 Went to a slideshow on "Martinis at the Turn of the Millennium" at Stookey's Blue Room last night (next door to Stookey's Club Moderne on Taylor & Bush). We were served 3 drinks (in small glasses, blessedly): a regular martini with a lemon twist, an appletini made circa-2001 style (vodka, sour mix, traffic-red cherry), and an appletini made post-millennium style (gin, Calvados, lemon juice, Luxardo cherry). Quote Link to comment Share on other sites More sharing options...
MitchW Posted May 23 Share Posted May 23 1 hour ago, StephanieL said: Went to a slideshow on "Martinis at the Turn of the Millennium" at Stookey's Blue Room last night (next door to Stookey's Club Moderne on Taylor & Bush). We were served 3 drinks (in small glasses, blessedly): a regular martini with a lemon twist, an appletini made circa-2001 style (vodka, sour mix, traffic-red cherry), and an appletini made post-millennium style (gin, Calvados, lemon juice, Luxardo cherry). At least you had one real Martini (hopefully that one was made with gin). The 2001 drink sounds disgusting. And the post-millennium one sounds nothing like a Martini. Quote Link to comment Share on other sites More sharing options...
plattetude Posted May 23 Share Posted May 23 1 hour ago, plattetude said: It's on a knife-edge, but it really works. It's got roundness and depth, but not cloying. The expressed lemon peel (which I hadn't mentioned) is pretty necessary too I'd say. Also, Officers' Reserve is a really lovely navy strength, sherry-barrel rested offering. And for the price, both that and the standard line are great buys. 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted May 23 Author Share Posted May 23 (edited) 3 hours ago, MitchW said: At least you had one real Martini (hopefully that one was made with gin). The 2001 drink sounds disgusting. And the post-millennium one sounds nothing like a Martini. Yes, and fortunately it wasn't super dry. The 2001 appletini wasn't quite as awful as I'd feared, and the post-millennium one was good for what it was. During the 1990s and early 2000s, I wasn't drinking these weird cocktails (or much else) due to having a lot less money back then, and when I did have alcohol it was usually beer or maybe a vodka tonic. The room got quite rollicking after a while. Some folks had pre-gamed with a drink or two at Club Moderne beforehand (N and I had a couple of their NA offerings). Edited May 23 by StephanieL Quote Link to comment Share on other sites More sharing options...
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