William Smith

I tried this tonight. Split base Roku and Bombay Sapphire, plain old cheap M & R Bianco.

Much as I love a good Negroni, sometimes the red vermouth makes it a bit heavy. This hit the spot for an almost-summer night.

I had one, or maybe two, at the Cedar Door back in 2014. This is the drink that got me started mixing cocktails.

My second time making this. I used Pendleton Midnight, because it was the only Canadian I had. Very pleasant, balanced and not too sweet.

I had leftover sparkling wine and so set out to make this. Opened the pantry and no balsamic vinegar! Undaunted, I used Chinkiang black vinegar, which has a similar flavor profile. Gave it more of an earthy note, but still interesting.