Here’s another from the Death & Co book. I think someone brought a bottle of navy-strength gin to our last party, and this had a cool enough name that I wanted to try it.
This is a hard one for me to describe. It’s pretty boozy, thought the sherry makes it sweet enough for me to enjoy.
I feel like at least 90% of gin drinks use lime and/or curaçao. No complaints here.
Apparently apple brandy is my jam this week. Despite the painfully punny name this is a winner. I liked the way the apple brandy warmed up the rye flavors.
When I’m not sure what to make for someone I’ve taken to asking what base liquor they want and then searching on Kindred. This came up when searching for rye and I was intrigued. I think the salt really makes this one.
…Huh. This cocktail really brings out the rye character of the Overholt, but it’s not too shabby! I’d like to try with a different rye sometime.
Sometime last year I was away on a business trip, I think when I was in Portland, and had a drink with Zirbenz. I knew immediately that it was something I wanted to get for Dane, as he has long described a fantasy drink of his that has a pine flavor. Unfortunately I’ve never seen it in Texas. I had a bit of luck while in Denver this week and found a bottle. I knew I wanted to make him a drink with it when I got back, so I searched a bit and found this recipe. It’s actually very low on the pine flavor. It’s something I might make again, though I’m more interested in experimenting with it to make his fantasy cocktail. I have several ideas for it, so you might be seeing it soon.
I picked up some pisco on my last liquor store trip on a whim. While looking around for recipes today I found this one, which I wanted to try because it uses port. (I’ve recently started becoming curious about cocktails that use various wines.) I expected this to be sweeter than it was, but my guess is that the port I used was not as sweet as I am used to. The pisco gave it a sort of earthy sourness that surprised me. I look forward to experimenting more with pisco.
Oh, god. I had cocktails at Peche tonight to celebrate a friend’s new job, and they had a special called The Uptight. I can’t quite remember exactly what was in it, and I think I may be combining two different drinks in my head, but I’m pretty sure I was close. (Rye and Amaro Montenegro for sure, though I only had Averna to use.) I was mixing at William’s tonight, so he always has Lillet that he’s added quinine to for some old-fashioned Kina Lillet. I was almost done when I accidentally unscrewed what is actually a flip top lid on the orange bitters and dumped a huge amount into the drink. I figured I’d try it anyway.
Boy, that was a mistake. They can’t all be winners, I suppose. I’m going to see if I can get the actual recipe and redo this sometime soon. Always check your lids, folks.
