Mookie Slurp

is it weird that I have chartreuse elixir and not mint bitters? regardless, that's the substitution I made and it was quite good

went with Appleton 8 (and Plantation pineapple) - fantastic! I may prefer this to the regular Kingston negroni

I was worried about the mezcal overpowering the nonino but nope. next time I might add another dash of bitters to undercut the sweetness a little bit, but I also don't want to disrupt the balance so maybe just a couple drops of saline

I liked this a lot, fun recipe. this also might be the inspiration I need to fat-wash some bourbon with beef tallow...

in the absence of lucano I went with averna (and an extra half dash of bitters) - delightful!

Went with Redbreast 12 and Talisker 10 - the first sip was dominated by campari, but it felt well balanced after that. I'm curious though, is this the right picture? Mine was much darker

I was requested to make a drink with peated bourbon (Kings County Distillery) and landed on this - also had to use peach liqueur instead of apricot. very tasty!

mad at myself for needing to see this recipe to think to put blanco tequila and Benedictine together. I used a couple drops of chartreuse elixir and a couple drops of lavender bitters in lieu of the margarita bitters.

that's what I figured, thanks for affirming!

one of my favorites but I have to know: what the heck constitutes wet ice? regardless, I used a splash of water this time because I'm assuming my ice isn't wet, quite delicious. Knob Creek and Doctor Bird

I saw my full bottle of cachaça staring at me and absentmindedly looked for pisco recipes, and committed to this before I realized what I was doing. still pretty good! but will have to revisit, both with pisco and a 2:1:1 recipe