Gah! Tell me about it. Didn't the Examiner say it was the coldest Thanksgiving in 100 years? Luckily the wife and I have been warming ourselves with Rye tonight.
Yow! That's a lot of Benedictine. I just may have to give it a try though. I notice a lot of liqueurs have quite different flavors when using a dash or when using an ounce. I would be interesting to taste what happens to Benedictine in quantity.
Last night: An Oriental at Comstock and a Brandy...
Started with a Fourth Regiment Cocktail and then finally got to try Gran Classico bitters in a Negroni. Very interesting. The bartender gave me a little straight sip and it tasted like a bit like a more floral Carpano Antica, or maybe Perucchi. Yes, very interesting, but I think I'll pass on it...
To be completely honest, I can't bear the taste of straight anise either, but in tiny quantities as one flavor component of many, it can be very nice. A well-made Sazerac shouldn't really have more than a scant dash or a rinse of Absinthe. With the Rye, Peychaud's and the lemon oils dominating...
Well... used? Who knows? But it certainly didn't show up in print as a drink name until the 20th century. Nowadays, I'm also of the camp that says a Sazerac is made with rye, but the many other variants of Improved Cocktails are well worth anyone's time.
The only extant bottle of Legendre...
My understanding is that it was the house cocktail of the Sazerac Coffee House, and used Sazerac Brandy, so it was probably still known as a Sazerac cocktail. It just wasn't seen as it's own specific, proper name until after Sazerac got out of the brandy business and started marketing the...
Nah. If it's not Rye and Peychaud's, it's just not a Sazerac... (cough) though it was likely to originally be made with Cognac... (cough)
Manhattans? Eh, I could go either way. Everyone else did throughout it's history. I greatly prefer it with rye, but more importantly, it has to be...
Agreed, Campari is just nasty. I also normally have a lot of trouble with bitter, but Campari has an additional cough syrup-like flavor I just can't stand. I've tried, and I can't find anything that it doesn't stick out like a sore thumb for me. Aperol is a little less bitter and a bit sweeter...
Excellent. But seriously, don't just stick with the recipe I posted. Try some of the other options I suggested. It's a wonderfully fun drink to experiment with. And try it with other spirits. It's great with whiskey, but also good with rum, brandy, gin, etc. It's combination of bitter and sweet...
Eh, don't be fooled. You can make pretty much anything with Sazerac products. They own or distribute hundreds of brands.
We were working on a several new product labels for and a whole new identity for Barton Brands themselves but in the middle of the jobs, they up and sold some of the products...
Close to our Casino, though I use Old Tom and 1/2 oz Maraschino. I do like the Aviation, but the Rothmann's Violette has been a little too cloying for us lately. The Casino is smooth and alcoholic. The Aviation just started to taste like a roll of Smarties. In it's defense we probably reached...
Triple Sec typically has a neutral spirit base, while Curacaos are usually built on a brandy, making them a bit sweeter.
And, it was a long, long day at work, so the wife and I stuck with the Martinez tonight... followed up with a Casino (Aviation minus Violette).
Rittenhouse 100 is an aged product (4 years if I remember correctly), so you're dealing with decisions made a while ago as well as demands today. It's also not really a big product for Heaven Hill, so they tend to use their whiskey reserves for other, more popular brands if they're short. I'm...
St. Germain is nice. Flowery, but not overpoweringly so. Also not quite as sweet as many liqueurs. It's in one of the cocktails in our regular rotation, the Vieux Mot.
1 1/2 Gin, 3/4 St. Germain, 3/4 Lemon Juice, 1/4 Simple Syrup
It's basically just a fancy sour, but the St. Germain makes...
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