since March 2011


Jack Rose Cocktail 26 Jun 2012
11:41 am

Hey Robert - I recently came across another version of the Jack Rose in the Meehan’s PDT cocktail book which you may have seen as well.  It calls for 2oz Laird’s apple brandy (rather than applejack), 3/4oz lemon (rather than lime), 3/4oz grenadine.  This apparently came from Boothby’s The World’s Drinks and How to Mix Them (1908).  It makes for a nice variation.

Jack Rose Cocktail 27 Jun 2012
8:43 am

Ian - agree, definitely like the lemon, especially with the higher proof and more flavorful brandy vs applejack.

Jack Rose Cocktail 27 Jun 2012
1:58 pm

Robert - I hear you on the lime with applejack, a simple preference of mine is to use the stronger, and as you mentioned earlier - deeper, more flavorful, apple brandy.  Along with the slightly altered ratios it does work pretty well….especially with a nice homemade grenadine, best-


Gunpowder and Smoke Cocktail 15 Mar 2011
9:00 am

Hey Jamie-

In the episode, you call for 2oz of the Beefeater…however, the recipe calls for 1oz, which I presume is just a typo?  Also, do you have a specific breakdown for the components of the ‘gunpowder liqueur’?  Thanks much

Martinez Cocktail 6 Mar 2011
8:21 am

Hey Robert - I know in the past you have mentioned Noilly Prat as one of your recommended dry vermouths and here I see you using M&R sweet vermouth…is this a well recommended brand or are there others you might suggest as well?  Also I’m curious of your impressions of Bittercube bitters - - if you have used them at all.  Thanks for all the great info/content-


Vermouth in Cocktails - The Golden Ratio 10 Mar 2011
6:12 am

Great insight on the ratio Jamie, will definitely be giving that a shot.  I’ve never actually tasted/used Punt e Mes, but have heard that it has a bit of a differentiated profile relative to your typical sweet vermouth.  What is your take on how it compares to something like Vya or even a Noilly or M&R?  Thanks

Corpse Reviver #2 Cocktail 16 Mar 2011
6:29 am

Quick question on Lillet Robert…as it’s a wine, albeit fortified, do you recommend keeping it refrigerated similar to what might be done for vermouth to help preserve it’s aromatic qualities? 

While North Shore Distillery came out with a bottled version of the CR#2 that I do enjoy - - very much looking forward to mixing it up properly, thanks much-


Black Feather Cocktail 11 Mar 2011
7:37 am

Hey Robert-

Finally tried this cocktail last night using Salignac and it is a great one.  Couple of questions…with all the talk about orange liqueurs, I’ve got a bottle of Mandarin Napoleon and am wondering if you’ve used it much or could recommend a particular cocktail that it works well with.  Also, I remember reading that when you created the Black Feather you used your own house made bitters…do you have a recipe you could share or refer me to?  Thanks much