since March 2009


Vesper Cocktail 5 Apr 2011
8:21 am

I’ve added a dash of Angostura bitters in lieu of the quinine. What do you think? (Not my invention—I think I read it some place.)

Manhattan Cocktail - Stirred vs. Shaken 14 Dec 2010
10:15 am

1. I would have liked to seen the drink after it sat 30 seconds.
2. I still prefer shaking a Martini. The spirits are (mostly) clear and shaking gets it icy cold, so much that ice forms on the top of the glass. 10-20 seconds after pouring, it is clear again.

Old Cuban Cocktail 8 Jun 2009
4:34 am

The champagne mentioned in the video does not appear in the recipe, and for home cocktail hour popping a new bottle of champagne for one or two of these doesn’t make sense. Assuming that the written recipes are correct, I guess one can safely leave out the champagne?

But… you did say 2 ounces, which would mean that it is a substantial part of the cocktail.

Old Cuban Cocktail 8 Jun 2009
7:49 am

Thanks. And I see what you wrote to Ian, “There is a wonderful attitude shift in this drink…”

Excellent. I often have a cocktail, looking for an attitude shift, but I guess that’s not what you meant. ;-)

Tequila Old Fashioned 4 May 2009
5:50 am

Very interesting, and sounds good.

The only question I have for this is what I have for any cocktail that has “a twist,” and that is: when I make this at home, I feel stymied because I don’t know what to do with the lime/lemon/orange that I use after I take a strip of peel off of it. I may even have a second cocktail, but I am wishing for an alternative to these garnishes that don’t leave “damanged” fruit in my refrigerator.

Tequila Old Fashioned 4 May 2009
6:30 am

Interesting note re: Angostura “orange” bitters. In fact, I did use that in the Old Fashoned Bourbon cocktail, not having an orange peel and figuring it would help make up for the lack.

Ante Cocktail 23 Mar 2009
5:30 am

Very nice. But, I didn’t hear “Auntie cocktail.” I heard “the Anti-cocktail.” You know… what to drink when all of your friends are having cocktails and you want to make a statement. :-)

Cosmopolitan Cocktail 5 Mar 2009
5:27 am

You shook this even though it is a clear spirit. On the Martini show you insisted on stirring. Why is this different?


Wet Martini Cocktail 4 Mar 2009
4:16 pm

This is not simply true. In the novel Diamonds are Forever he uses the phrase and I think also in Dr. No.  In Casino Royale this is how he orders the first Vesper he invents. Elsewhere—You Only Live Twice, I think—he orders it stirred.  Moody, perhaps?

Anyway, I take the colder “shaken,” but not as fiercly as you did it, and risk the cloudyness.

Wet Martini Cocktail 5 Mar 2009
4:45 am

Agreed about Bond. Bourbonand branch, bourbon straight, Gin and Tonics (extra fresh lime). I was just amazed how he (and Felix) could have 2 double vodka Martinis and then go to work, especially where I might have to use firearms. :-)

When I made a Martini last night (I intended to make it with sweet vermouth and found I was out. I will rectify that on the way home tonight._) I realized that I’ve fallen into using the shaker but gently stirring rather than shaking.

I appreciate finding your site, by the way, and re: the Old Fashioned show, I am now scrared to order it out, but do make it at home.

I’ve mentioned finding your site in my blog category “cocktails” at

Wet Martini Cocktail 21 Mar 2009
11:52 am

David, Robert’s point was that some water should be part if a cocktail. Also, I am pretty sure his purpose was to present a classic Martini.

I enjoyed learning where the “dry” distinction came from, and it rings true. I have made a sweet Martini, and enjoyed it, and still enjoy dry Martinis.

I typically like a 5-1 ratio. I had read that cocktails should be 3 ounces.

Wet Martini Cocktail 26 May 2010
1:16 am

Adam, I am not sure changing the gin will help you much. For example, I happen to like Gordon’s. which is a bargain gin. I would experiment by using sweet vermouth. To your second comment, while you should certainly drink it as you like it (e.g., on the rocks), I wonder if you are comparing how cocktails are made in bars vs. at home. What I mean is this: I find that unless I specify, they make a bigger drink out than I do at home (and what classically was done). A 3 or so oz. drink should not get warm before you finish it, and you should not “get drunk in a way bigger way.”