Dr Drink

A very good cocktail, I added a dash of celery bitters which made for an interesting twist

I’m not a real fan of gentian root (pretty sure it’s the main reason I don’t like Campari), but don’t mind a bitter cocktail.

I subbed out the gentian for bitter bianco and return a little depth by replacing the Blanco with a reposado.

I call it the Aged & Mellow

A great lower abv cocktail. Do yourself a favor and make the original. The vermouth is a little overpowering (I used cocchi) at the original’s 1:1 ratio, but I’m really intrigued to try this 1:1 mixture as a vermouth replacement in cocktails.

Also, for almost all of the sake cocktail recipes I’ve seen, you don’t need to spend the extra money on a daiginjo. A regular, nice ginjo will work just fine and as a lot of the subtly of a daiginjo will struggle to express itself amongst the other flavors.

Ended up with some errors (not a long story but a tedious one) that led to a 2:1 pseudo split base of bourbon and american single malt and double the sweet vermouth, but it was fantastic. I’ll try original as well, but my variant was a treat.

It’s a cocktail with a little game at the end. That game? How much of the residual cocktail can I get in my mouth before I get too much pepper to make it not worth it. I’ve heard of board games and video games having a “press your luck” mechanic, but never a cocktail.

An excellent cocktail. Tried it yesterday with runamok maple orange and maple aromatic bitters and today with reg ango and orange. Both very good, but I’ll definitely always be using the maple when I have them.

It’s not bad but if I was going to drink something like this I’d rather have a Midnight in Paris which is equal parts bourbon, dubonnet and grand marnier.

Not bad but I think it might benefit from a little egg white or aquafaba. Maybe even a red wine float a la the New York sour

Tried with Mr. Black and felt that the orange bitters clashed with, rather than complimented the cocktail. I may try again with chocolate bitters or I may just write this one off

Dear Fernet, it's not you, it's me. I know many people love you deeply. Maybe I'd like this with 1/8 oz fernet.

It took me about half a bottle to finally like it. It was definitely an acquired taste. If you like banana try the Banana Toronto (specifically with Tempus Fugit creme de banane)

Agreed. I've revisited in an attempt to improve but not a great cocktail. The image is from 2001 and pre-digital photography so I'll replace ASAP. Mine was peach-coloured.

I used Kalami coconut liqueur in place of coconut rum and it ended up pretty good with complexity (almost) approaching what you’d find in non-tropical drinks

Added a little bit of chocolate bitters and it really seemed to bring all the other flavors forward

Not bad. I need to try it with some more top shelf ingredients (using middle shelf and some long-in-the-tooth bianco), but I almost winder if it would benefit from a splash of grenadine or chambord.

I found the fernet a bit overpowering, cutting back to equal parts Galliano and fernet was much more balanced to my palate

If you are from a country or area that doesn’t readily have pasteurized eggs, you can pasteurize them yourself with a sous vide bath. I recommend using a plastic bag, as the yolks do tend to soak up some of the water if you put them directly in the bath

So I’m very torn on this cocktail. The sake definitely comes through, enough that that you want to use good sake. However, any sake that I would deem good enough to use I would want to drink on its own. It’s a conundrum.

I might have to play around with this one. It’s good, but I feel like the floral notes should be accentuated even more