Argyle Wolf-Knapp

since August 2009


Bourbon Crusta Cocktail 31 Aug 2009
7:30 am

So why “crusta”? Where did the name come from?

Mai Tai Cocktail 27 Aug 2009
8:58 am

Given that the original recipe called for 1 rum (17-year Wray & Nephew, not produced any more, alas), I’ve tried using the Ron Zacapa 23 year, with great results. Interestingly enough, the first time I tried this, I omitted the Curacao, doubled the simple syrup and added 3 dashes of Angostura bitters - phenominal.

Mai Tai Cocktail 28 Aug 2009
7:26 am

Hah! I’ve seen the Hors d’Age in NYC, although I’m in New Orleans these days. If I can’t find it here, I’ll just have to do mail/internet ordering…
As I recall, the Hors d’Age has an intense, brandy-ish character to it, unlike the Zacapa.

Aviation Cocktail 5 Mar 2013
11:20 am

Teh Aviation is one of my favorite drinks. Rothman & Winter’s Creme de Violette gives a slightly deeper hue to the drink - the slight foam on top sort of making clouds in the sky-grey/blue of the drink itself; a lovely sight. And always rinse the cherries to avoid muddling the color.
As far as shaking goes, I’m mostly with you - although anyone who tries to make a Ramos Fizz by stirring needs to revisit the recipe - it *needs* to be shaken until it thickens, it won’t come out right otherwise.
I’m also curious as to your thoughts on New Amsterdam gin. It makes a lovely Aviation; not too austere or sweet. Also, you might try this: 1 1/2 oz. New Amsterdam with 1/4 oz lemon vodka and 1/4 oz. Maraschino, stirred. FWIW.