morphsci

Hoping for the best Mike, hang in there.

My condolences to you and your family Steve.

A Lion's Tail 2 oz Wild Turkey Rare Breed Bourbon [Edit: Increase to 2 1/2 oz] 3/4 oz Allspice (Pimento) Dram [Edit: Decrease to 1/4 oz] 1/2 oz Lime Juice 1/2 tbsp Simple Syrup 2 dashes Angostura Bitters Shake and double strain into a cocktail glass.

Made another of these, substituting a Moro blood orange for the standard fare.

Very sorry to hear about Zachary Nate. My condolences to his family.

Actually they are unicorn retinas.

Damn! It's like you're reading my mind.

Redid this one using Apricot eau-de-vie in place of the apricot liqueur. Much better as the flavors come through better with less sweetness. Forgot to get the grenadine in the picture. Marc, the corn-n-oil is better with a better rum. I have used both Goslings black seal and the Ron Zacapa 23 with good results.

Nice Al. That is interesting as I was thinking of trying the Three to One with Plymouth. Next up: Hmm ... It has been a while since I mixed up the oriental but this tastes really good. I really like the orange shrubb and will have to start using it more.

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.