Peter Griffith

My kids gave me a 2 liter charred oak barrel for Christmas. After much thought I asked my beverage director (aka my son) what he would age in the barrel. His response was to barrel a Vieux Carre. Now transmografied into my version: 600 ml Baltimore Spirits Company 6 year old barrel strength 100% rye whiskey, 500 ml BSC apple brandy, 100 ml BSC Smoked Pommeau liqueur, 600 ml Carpano Antica Formula, 75 ml Benedictine. I pulled .75 liters at 7 days and the rest at 22 days. I lean slightly towards the 7 day version because it's a bit brighter. The 22 day is deeper. Both are spectacular. So much fun!

I prefer making Paper Planes with rye for since forever. I never thought it needed a different name. Oh well.

a Daiquiri would be my favourite cocktail and I leave out the sugar, but no amount of sugar could make this palatable. Maybe I have a particularly rough bottle of Cachaca but I won't be trying this again.

Don't leave out the sugar, as it's essential to use sugar when muddling the lime to extract the essential oils from the lime peel. A caipirinha made right is sublime.

The OG. Love it. "Bartender's ketchup" is perfect.

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.

I don't keep ginger ale in the house, but I always have Fever Tree ginger beer on hand, so will try it with that more intense flavor.

Drink muito interessante, com um toque de abacaxi e salmoura de azeitona ele fica melhor ainda

you really got my attention with the suggestion to add olive brine. That could take this drink to another level.

This is superb. My first try is a bit higher ABV, made with Cynar 70 and cask strength rye. Wowza. I'm old already, and if I died this instant, I'd die happy.

It is mellow, but perhaps a bit too sweet. I'll try it again.

I highly recommend this American expression of the great single malt tradition. It's full of cherry and caramel notes from the deeply charred barrels. I also like that the distillery is a passion project from a few guys who bought a pot still from a retired guy on the west coast, and moved the whole thing to my hometown, Baltimore Maryland, not to be confused with sister city Baltimore Ireland.

I think of a Negroni as a bright summer drink. This one is a warm winter drink. Delicious.

I think I will make this with a good Charanda

It is superb with Charanda Uruapan!

I think I will make this with a good Charanda

While on a quest to find the PERFECT Basil Gimlet recipe, I conducted a couple of side-by-side experiments to find the one that yields a beautifully balanced cocktail. This is it. I recommend following it to the letter, with the one exception being adding more basil than called for. I tried this with Beefeater Lemon Ginger gin - non-starter, and again with Aviation, Nope! I'd stick with a London Dry.

yes, follow as written, and more basil.

Delicious! I made it with a vegan pechuga to add another layer of spice. Fabulous.

Terrific new cocktail! I made it with Casamigos cristalano, which adds a bit of savory to it. Yum.

My Colombian girlfriends (45 years ago) used to call me El Guapo. TMI?

My son the beverage director says to use this like gin in sours and fruity cocktails. Not for savory cocktails.