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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 went to a local crafts fair today and scored 3 vintage coupe glasses for $9 total.  So we enjoyed a Twentieth Century in them in the backyard this afternoon. 1 1/2 oz. gin 3/4 oz. Lil

Today, when I toasted my wife on the 15th anniversary of her death, I couldn't escape the bald fact that I was really in the mood for a Corpse Reviver #2. I WISH it were called something else.

Last night, a Maverick 3/4 oz gin (Beefeater) 3/4 oz Aperol (subbed Cappelletti Aperitivo) 3/4 oz sweetened ginger juice 3/4 oz lemon handful mint Shake over ice, double strain into

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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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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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