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Yeah that MUST be how I first learned of it (unless I stumbled upon it leafing through cocktail books, which I did a lot to fill my List's endless need for cocktail recipes during Quarantine) (which is how I stumbled upon it a couple of days ago).

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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

Whiskey Smash. As much as I love trying new things, I have my handful of cocktails that never disappoint. This is one of them.

Audrey really nailed that one, didn't she?

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3 hours ago, plattetude said:

Everyone on this thread cares one way or another.

If I remember right. It’s was Punch Drink that posted about it early last year and that was my first knowledge of it.

Yes!  I like that Ferrand a lot for cocktails.

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6 hours ago, Sneakeater said:

Yeah that MUST be how I first learned of it (unless I stumbled upon it leafing through cocktail books, which I did a lot to fill my List's endless need for cocktail recipes during Quarantine) (which is how I stumbled upon it a couple of days ago).

Just to note that I find Frank Caiafa's The Waldorf Astoria Bar Book highly enjoyable.

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It doesn't happen often, but sometimes -- and it had better be after dinner -- you're in the mood for an Apotheke.

Then there's only one thing to do.

Apotheke

1 oz. Fernet

1 oz. sweet Vermouth

1. oz. Crème de Menthe

Stir.  Strain.

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Because I was (not by choice) at Claw Daddy, I had an Adult Capri Sun. I've had this once before, at Thursday Kitchen, and I was planning on living out the rest of my life without having one again. But the place doesn't have a full bar, and I'm off the beer, and the wine list was beneath even me. I suppose it could have been worse. I went to a party once at Glassboro State College, where the only drink available was grain alcohol and Hi-C.

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2 hours ago, small h said:

Naturally. Dip your solo cup, grab handful of ice, enjoy.

Back in the day when I lived in Cali, you couldn't buy Everclear; had to bring it from Nevada.

But we made a damn good peppermint schnapps with it. Or at least we thought it was damn good. In any event, it helped to mellow out other "products" we might have been involved with.

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In the south, fraternity parties after football games make that seem pretty tame. The specialty was Hunch Punch---served from a bathtub. A combination of whatever was on sale at the grocery store juice-wise. And Everclear or 151 (or both 🤪). Pro tip: You never went in the first hour of a party-that way the pledges and their dates had polished off the first tub full. And the booze had had a chance to clean whatever was in the tub before the punch was made 😱.

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8 hours ago, joethefoodie said:

it helped to mellow out other "products" we might have been involved with.

It's so useful how things complement other things, and the whole is greater than the sum of its parts.

7 hours ago, Evelyn said:

And the booze had had a chance to clean whatever was in the tub before the punch was made

feel-me-think-about-it.gif

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For fun, a 2x2 matrix of Negronis tonight. Mostly in the interest of sussing out interplay of two distinct vermouths and two distinct apertivos.

(Campari+Vya was most compelling to this palate, though the combo of Forthave Red+Lustau was definitely  pretty cool.)

Followed by some taste bud numbing pair-wise tastes of Campari vs Contratto Bitter, vs Bruto Americano, vs Forthave Red. For science!

50DE42C8-A92C-40A3-9A11-D7A55610B0D5.jpeg

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