I've just finished a 40% bottling which I bought in Waitrose a few years ago. Are they all at 37.5% in the UK now? And if so, why?
Jäger Negroni ... Jägeroni ... Jägroni
Easy to put together. Far too easy to drink. The first one I always down in no time at all. Then between every next Mojito I just top the glass up with soda water for a sweet minty sparkling water which I tend to sip and nurse for a bit until the next one.
A bit of a hassle to make. Not a fan of getting the Lewis bag and mallet out. Building it isn't fun and making it look nice I could do without. All said and done though... absolutely delicious. I mean, why wouldn't it be? Sweet, minty bourbon? If only someone could make them for me on a hot, hot day I would drink more of them. If I've got mint though, I'm more likely to make a Mojito. If I do make one though, it's 3oz of Bourbon, 1/2oz demerara 2:1, and about 18 mint leaves muddled and a bouquet of mint as a garnish. The bitters I can take or leave but if I have them at all, they're dashed on top of the ice, not swizzled in. I like smelling them with the mint.
I always used to use Buffalo Trace and monin cane sugar syrup. It was always nice until I ended up getting covid a dozen times and lost my sense of taste. When I got my taste buds back it just didn't really do anything for me. Woodford Reserve, Wild Turkey 101 and Four Roses single barrel are what I reach for these days. The quarter ounce of simple is about right but I tend to go heavy on the Angostura bitters. About 8 dashes.
Please, can anyone tell me why Lemon Hart 151 is now hard to find? Can't find any specific reason online but am finding it hard to source a bottle of it and the 1804.
This is my favourite cocktail by far. I've ended up using Woodford Reserve for so long now instead of Rye as I once (long ago now) ran out of Rittenhouse (it has not been replaced) that I can no longer imagine having it any other way. I serve it up in a chilled coupe. 4 dashes of Bokers bitters and a tiny amount of absinthe to make a small puddle in my bar spoon. A quarter ounce each of Luxardo Maraschino liqueur and 2:1 simple syrup. I don't bother with gum syrup. I've got a bottle of it but it's at the back of my booze cupboard and I can't be bothered to move everything to get to it. I love the lemon so much I do a couple of peels worth of lemon oil spritzed, and heavily rubbed around the glass and all over my fingers. The peel I put on the rim to be near my nose when I take a sip.
I used Camus Isle de Re cliffside cellar cognac for this. There's a saltiness to it (if that's the right word, not sure how best to describe it?) that compliments the sweetness of the drink and gives it more bite or mouthfeel maybe. Plus I go heavy on the orange bitters for my taste buds (about 8 dashes does it for me). For a higher washline in my coupe glasses I upped everything to 1.5oz. Happy to have found this as I often have lots of peeled unjuiced oranges. Well, not any more!
I buy one bottle of Tawny Port every year (Christmas time) and have until now never been able to finish more than 2 thirds (at most) of a bottle but more often than not only half a bottle. Glad to discover a new delicious way to drink it that might make it more appealing to those that don't like either ingredients on their own. I will now be looking for other recipes and hopefully can get other family members to help prevent wastage at Christmas.