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White Lady Cocktail
29 May 20128:00 pm
This is one of the first cocktails I've ever made and also one of my favorites. I've always used equal parts, which I like because you can taste each ingredient in a subtle way where nothing dominates. I just tried it this way, which is also good in that it provides a nice canvas for the gin spices to come through.
20 Jul 20127:16 pm
The use of commercial sour mix is extremely frustrating to me. Whenever I order a drink at a regular old neighborhood restaurant, I usually have to avoid sour style drinks because I know they will be made with sour mix, which makes me feel kind of sick just drinking it. That's an incredible shame because sour style drinks are among my favorite kinds, and they tend to go well with meals if properly made, as opposed to dry style French-Italian drinks (e.g. Martinis and Manhattans) which I tolerate best before dinner or well after it, but not during.
We've seen bans on trans-fat foods, wouldn't it be fantastic if we could get the same to happen with artificial sour mix? :-D
19 Sep 201210:55 pm
This drink is a rich, intense experience with Carpano Antica. It absorbs and balances the bitterness of Campari in a way much different than other vermouths. I've been using the Americano as a way to use up my bottle of Carpano at the end of its shelf life, and now I'm starting to really enjoy this!
Last Word Cocktail
21 Jun 20124:56 pm
Robert, have you ever tried the aged version, green chartreuse VEP? I have not, but I wonder how it would work in cocktails like this?
Jamie Boudreau - The Vessel 75
3 Apr 201210:42 pm
Where can I buy (or order) that bar spoon? Thanks!
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