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5 minutes ago, StephanieL said:

This was really, really good.  We don't find too many recipes that specifically call for blackstrap rum (we have the Cruzan brand).  The Campari helps to cut the sweetness.

My favorite use of black strap (after a Jungle Bird) is an Imperial Buck --

2 oz Cruzan Black Strap
1/2 oz lime
3/4 oz sweetened ginger juice*
1 oz pineapple juice
seltzer 

Shake all but seltzer with ice, strain onto fresh ice, top with seltzer.

Alternative to the ginger juice, a nice spicy ginger beer, and omit the seltzer. May need a little simple syrup to balance.

* Combine equal parts (by volume) rough chopped ginger, sugar, and water; puree in blender and strain through cheesecloth/chinois

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I haven't had it in my home bar for a while, but a few ways I've enjoyed it: Ephemeral -- 2 oz Old Tom, 1 oz Dolin blanc, barspoon St. Germain, celery bitters, grapefruit peel garnish Elder

My neighbors have been consistently impressed by the variety of cocktails that I'm drinking. It seems I'm developing quite the reputation. Thanks to you all.

Since I needed to use up some avocados, I decided to make guacamole. That led to the decision there should be a margarita with the lime cordial, instead of a gimlet. Which led me to one of the better

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What I liked most about Aviations was making them for friends who came over to for dinner, back in the early oughts. The friends who weren’t the ones in the biz.

I don’t know if I remember it being hard to source Maraschino. I remember it being hard to source the same cherries they were using in SCBs. So one who shall remain nameless sourced a 5 lb. jug via work, and a bunch of us split them up to use at home.

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Just now, joethefoodie said:

I don’t know if I remember it being hard to source Maraschino. I remember it being hard to source the same cherries they were using in SCBs. So one who shall remain nameless sourced a 5 lb. jug via work, and a bunch of us split them up to use at home.

In ‘97-98, yeah, it was hard to find Luxardo or Maraska.

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A lime mint spritzer, from the Tito's vodka website, although I did not make it with Tito's vodka. Refreshing! Uncomplicated! Would make again! In about 15:00, probably.

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I was thinking of making myself a Tequila Sunrise tonight as I actually have oranges in the house. But I'll make myself a Commando and report back. It actually sounds great (although a bit wintery)

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I should be honest and note that the standard Commando recipe doesn’t call for the Absinthe to be rinsed but rather mixed with the other ingredients in the shaker.

But I love the rinse effect so much, I was like, “why wouldn’t I?”

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