morphsci

Going back to do some of the posted recipes. First up: Pretty damn good. The Mexican coke is not as cloyingly sweet and the gin adds a nice bit of complexity. Decided to use both orange and aromatic bitters and key lime juice.

Yeah, I can get lot b for around $45/bottle. At that price it is pretty hard to beat. I am definitely going to try Johnny Drum. My relatively local liquor store in Champaign was talking it up when I was in there last as their distributor just started carrying it.

A T. Handy Sazerac is a good start!

Keeping up with Shelly, a Vieux Carre with slightly modified proportions 1 oz. Sazerac 18 rye whiskey 1 oz. Maison Surrenne Petite Champagne Cognac 3/4 oz. Carpano Antica 1 barspoon Bénédictine 3 dashes Peychaud’s bitters 2 dashes Fee Brothers Whiskey Barrel Aged bitters Combine ingredients in a mixing glass and fill with ice. Stir well, strain into a coupe with one perfect ice cube.

Yeah, Bulleit is nothing special IMO. Much better off with some van Winkle Lot B. Vya is good but the dry is significantly more flavored than Dolin Dry, so it needs to be used in the way as Carpano Antica is used compared to Dolin Rouge.

Definitely! It is on the Anvil list and it is a very tasty NOLA cocktail.

The Vieux Carre is excellent looking and I'm betting it tastes excellent with the Armagnac Shelly. Hmmm, well that is a bit of artistic license but I can see the oriental working with the redbreast. I've used the redbreast in a Blackthorn, but nothing else. BTW, the package should be landing tomorrow. Next up is The Ramos Gin Fizz 1 1/2 oz. gin 1 Tbsp. simple syrup 1/2 oz. fresh lemon juice 1/2 oz. fresh lime juice 1 fresh egg white (pasteurized if you like) 1 oz. heavy cream 3 drops orange flower water 1 oz. club soda Combine first seven ingredients in a shaker with crushed ice. Shake vigorously and strain into a glass. Top with club soda and stir. Pasteurized eggs are for wimps. I'm starting my exercise regimen by exercising my immune system.

Nice cocktails Marc and Shelly. The Pisco Sour is classic Marc. My minor experimentation with the Jap-a-lac suggests it does not suffer from using a higher proof rye Starting off this Fat Tuesday pretty predictably with a properly prepared Sazerac using my previous rye/cognac recipe I will be giving up 20 lbs of fat for lent. I figure I need to do two of the following three things: 1. Exercise more 2. Eat less 3. Drink less. Guess which two I picked.

And a few more for good measure That's some serious whisky!

Heh, 7 1/2 oz of rum will tend to do that Al. But they do go down easy. The Three to One Cocktail 3 oz Junipero Gin 1 1/2 oz Rothman and Winter Orchard Apricot 1 oz Key Lime Juice Shake and double strain into a cocktail glass. Garnish with a lime wedge.

Good timing. Decided to try the second one with a new bottle of Zacapa. Tasty!

We can usually find blood oranges around here in the spring to early summer so I'm keeping a look out. The Blood and Sand is definitely staying in the rotation.

Nice Shelly, have you had the Redbreast 12? Wondering how the 15 compares to the 12. Your making a significant dent in the Anvil list the last few days Marc. Starting with a Blood and Sand tonight. 1 oz Asyla Scotch (including unicorn dust) 1 oz Orange Juice 3/4 oz Carpano Antica 3/4 oz Cherry Heering Shake the bloody beejebus out orbit and strain into a glass. Add a couple of cherries and enjoy. Actually drinking the second one as the first must have evaporated.

Heh, maraschino can be dangerous, but when it works it's pretty good. Cobble Hill Cocktail 2 oz Sazerac Rye 1/2 oz Dolin Dry Vermouth 1/2 oz Amaro Montenegro 2 slices of cucumber Stir vigorously and double strain into a cocktail glass. Garnish with a lemon twist.

Damn Ric, you certainly know how to take things to the next level. Very Head-Case of you.

Vesper! Followed by a Corpse Reviver. Now having a Bushwick 2 oz Sazerac Rye 3/4 oz Carpano Antica 1 1/2 tsp Amer Boudreau 1 1/2 tsp Luxardo Maraschino Stir, strain and serve sans any garnish

Creole Cocktail 1 1/2 oz Sazerac Rye 1 1/2 oz Carpano Antica Vermouth 1 tsp Benedictine 1 tsp Amer Boudreau Stir, strain and garnish with lemon twist

Thanks for the tips Mark. I have mixed up the Nirvana but I completely forgot about the Creole. Added to the list for tonight. @Dan - I think the Parker's will be staying in the liquor cabinet here. That is some nice Bourbon and will not be used for mixing. @Dinny - Never trust anyone wearing a trapper hat unless they are actually trapping. Nice nightcap Mikey.

Nice rum selection Shelly. Marc's description is pretty much right on the mark.

Nice Cuba Libre Marc. Take it you like the Fentimans. That is an awesome picture Al. I need to pick up some Mexican coke and try your Cuba Libre recipe. Decided to finish off the Rendevous rye in a Brooklyn Cocktail 2 oz Rendevous Rye 3/4 oz Dolin Dry Vermouth 2 tsp Amer Boudreau 2 tsp Luxardo Maraschino Stir, strain and into a cocktail glass. Garnish with an orange twist or cherry; dealers choice. Ummm, I really like this cocktail.

^^ This, both items.

Hmmm ... 2a3 and Moth Cicadas?

Happy Birthday Mr. DIYer

Nice whisky mike and Al. And nothing wrong with the LA Glencairn. Made a Millionaire using the same recipe Marc posted previously.