since March 2009
Interview with Bill Samuels Jr. of Maker's Mark
2 Sep 20097:05 pm
Thanks for branching out with these interviews. I enjoyed this as well as the interview with the Plymouth guys. I hope you’ll continue to do more.
25 Nov 20118:33 am
Just wanted to share a nice cherry discovery: http://www.tillenfarms.com. I saw their Maraschino and Bing cherries in my local grocery store. I’ve tried both types in a Manhattan and would recommend either. None of that waxy, artificial taste or texture that you get with typical jarred Maraschino cherries. The Bings are a great change of pace for a garnish—deep color, earthier taste.
7 Sep 20093:45 pm
Wow. What a nice drink. I used Sazerac rye, Korbel XS brandy, and Noilly Pratt sweet vermouth (and of course, Angostura bitters), and it wound up tasting similar to sherry.
6 Apr 20094:33 pm
I just tried this drink. Very nice, fragrant, and smooth. I made a few substitutions, though.
I found some blood oranges at the store, so I used blood orange juice, which has a great flavor and a great deep red color. Really nice looking in the glass. I also couldn’t let that beautiful peel go to waste, so I garnished with a twist instead of a cherry.
I also went the reverse on vermouth: Noilly Pratt for sweet (which I prefer over Martini) and M & R for dry.
Lastly, I couldn’t find the Angostura Orange Bitters at my local BevMo, but they had Stirring’s Blood Orange Bitters.
Maybe I should call this “Satan’s Bloody Nose.”
Black Feather Cocktail
2 Mar 20098:44 pm
I just happened to discover this site yesterday. What a great find. I just tried the Black Feather tonight. My wife and I really enjoyed it. Being out of Cointreau, I used Grand Marnier. The biggest surprise to me was how well the Dry Vermouth works in this recipe. I would never have imagined it.
I’ll be making this one often.