We didn’t have the spiced rum but used Eristoff Black Vodka for the effect and it both looked and tasted very nice - thanks!
I'm glad you liked it!
This is all dependent upon your choice of orange liqueur. My first attempt was with Bethel Rd (a distillery in Los Angeles, California) that has a nice sour orange flavor and it was absolutely wonderful (I tend to like my drinks a little on the bitter/sour side). I next tried it with Alma Finca Orange Liqueur which has more a sweet, tiki style. I much preferred the Bethel Rd. A splash of orange bitters helped the Alma Finca version.
If we are talking about the same Bethel Rd distillery it is actually in Paso Robles, CA. They are part of an awesome little distillery trail.
Perhaps in ignorance or frustration, this might be the most inaccessible cocktail I've found on this site so far. Mexican corn whisky? Haven't ever seen it. Corn/maize liqueur? Nope. Coriander bitters? C'mon, brother! lol
I've seen all three of these at Total Wine.
1/12 of an ounce is about 3 dashes. I keep a dropper bottle full of absinthe for just such things. Also the dropper makes absinthe washing a glass for a sazerac or a corpse reviver #2 easy.
I endorse the dropper bottle of absinthe as well. I've also grown fond of keeping my absinthe in a spritzer bottle, makes rinses even easier and also nice to spritz a layer over the top of old fashioneds and sours. To my taste its pretty similar to a dash.
If you're not much of a shot taker, I'd say a Cheshire Cat would make a fine drink for today, as well.
Looks like title is misspelled as Copper's instead of Cooper's.
If you, like me, can't get tobacco liqueur in your area for the Louisville Sour, I'd suggest the 100 Year Old Cigar; robust and reminiscent of it's namesake.
An atomizer really is a game changer for these types of cocktails. I've always used an atomizer for absinthe because I can't stand to waste it, but it's obviously even more valuable for Chartreuse. I keep atomizers of absinthe, Chartreuse, Angostura, and Laphroaig on hand. Practical but also always very cool for your guests!
My brother and I were just talking about this drink the other day. He said it would be cool if a bar took drinks from the 70's and 80's that were considered bad by todays standards and modified them. I brought up how NoMad did this with a few drinks including the Amaretto sour. Haven't had one in a while, I guess this is my sign.
One of my all time favorite Old Fashioned riffs. Agave spirits are not usually my favorite, but in this application they shine. I also enjoy this with orange bitters, either instead of the chocolate or in addition to it.
I have tried to sub the yellow chartreuse with Strega liqueur (two thirds cheaper here in Italy) and at the moment I am not seen much of a difference, though If I were a billionaire I'd probably stick to the Yellow chartreuse to be fair.
Strega is my go to sub for yellow if I can't find it. Does great in most drinks.
Currently working on a "Blast from the Past" menu, with old cocktails that have been forgotten to time, and I had just added this one to the list the other day. You gotta love an old cocktail named after an old movie.
Hey Simon, any thoughts on the Harry Yee version of the Hawaiian Eye? According to his daughter Marilyn, Harry invented his version in 1959 when the Hawaiian Eye started filming at the Shell Bar where he worked. It's also quite a bit different from this version, using grapefruit and guava juices.
This is a fantastic Old Fashioned riff. I would say the Conference and Oaxacan Old Fashioned from Death and Co, as well as Jamie Boudreau's Cubed Old Fashioned, are probably my top 3 Old Fashioned recipes out there.
I went a little heavy on the Pimento dram (because I love the stuff) and found this to be a great cold weather drink. Very autumnal and full of the familiar spices we all love. A quality cloudy apple juice really shines here and is a good way to use some up if you've got extra.
Finally gave this a shot after having it on my list for a while. I think the fact that it's diluted with so much water initially made me hesitant but I gotta say, this was fantastic. I upped the rum to 2 oz and added about 1/4 oz of allspice dram on my second pour and that was great, as well. It doesn't taste diluted it's just a refreshing long drink with a ton of flavor. My new go-to when I need to whip up something easy that still tastes great.
I'd say a Momisette could be appropriate today, as well.
Thanks a ton for the shoutout guys! I'll be mixing these up (along with a few others) this Halloween for sure.
Looks like the second link to the Black Tie is incorrect, takes you to the Devil's Manhattan instead.
I make a variation of this drink for my Halloween menu appropriately named "the Ghost of Smokey Joe." Same measurements but swap the gin for Rye and add a layer of Islay scotch over the top for a little smoke.
IDK why you’d bother…too little beer and all you get is a typical bourbon/lemon cocktail taste…too much beer and you get neither beer as a flavour nor the bourbon. (Full disclosure: I used Erdinger Dunkel for my weissen beer.)
A Dunkel is definitely not the right choice for this cocktail. I'd go with a hefeweizen or a Belgian wit, something lighter that will pair better with the citrus notes of the lemon and marmalade.
This is a good drink. I was a bit dubious about orange and scotch- but it’s very good and refreshing. A real sunny afternoon drink.
Orange juice and scotch is actually a surprisingly good combo if paired correctly. Another recipe that does it well in my opinion is the Space Monkey:
1.5 oz scotch
1 oz coconut water
.5 oz orange juice
.5 oz lime juice
.5 oz simple syrup
2 dashes angostura bitters
The original recipe doesn't call for lime but I like to add it in mine to keep it from getting too sweet. Another refreshing, afternoon long sour to enjoy in hotter months.
I always say that the easiest way to get someone into Campari is with a Jungle Bird. Once they're hooked I say switch them up to a Bitter Mai Tai. Bolder and more bitter but still very much tiki. A complex and truly delicious riff.
This cocktail is good, but misses on two ingredients. Dry vermouth is ubiquitous, but the sharp/sweet combo of Cocchi Americano is much better. Cynar is popular right now, but it's the wrong Amaro for this balance. Averna is much better. And as for a garnish, I'm partial to an orange twist, which brings in a citrus bitter that adds so much more than cherry sweetness. So, my recipe is: 2 oz rye, 1 oz Cocchi Americano, 1/3 oz (2 tsp) Maraschino Liqueur, 1/6 oz (1 tsp) Averna. Stir, orange twist.
I enjoyed this drink but I'm also a big fan of Averna. Might have to give your version a shot.