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Michael Cronin

COVID taught me how to mix cocktails. I really enjoy the art and science of mixology the way it with food. I’m starting to experiment, take notes and fine tune... COVID taught me how to mix cocktails. I really enjoy the art and science of mixology the way it with food. I’m starting to experiment, take notes and fine tune ideas. Would love feedback but go easy on me.

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Michael Cronin’s Avatar Michael Cronin
Very, very dry. All I have is a grocery store Very Dry Sherry so I likely need a higher quality to really determine if this is right. I do taste the complexity of this however; its deep with the rye and the walnut bitters.
Michael Cronin’s Avatar Michael Cronin
Thanks for sharing this. I've given it a try w/o the bitters as I do not have them. It's a good balance of the apple and pear, with the vermouth adding dryness.
Michael Cronin’s Avatar Michael Cronin
Thanks for posting this. I did not have the wanut liquer, so I substituted a few dashes of walnut bitters. Not bad at all. I will be looking for the walnut liquer next time I am at the store and will report back.
Michael Cronin’s Avatar Michael Cronin
Wow! I am glad I made this. I soaked the oats for a week because I was just too busy to get to this. Used Benedictine as that is what I had as well as single malt. This is special and I look forward to sharing it with my friends. Thanks for highlighting this.