This would be all well and good, if it were true, sugar goes through much higher temperatures than 60°C (140°F in ancient units) several times during the refining process. For other syrups, especially fruit syrups, the temperature can make a difference, but not for simple syrup.
Also, rich simple syrup doesn’t have to be raised to high temperatures. Magnetic stirrers used be quite expensive, so much so that labs would often make their own using used CPU fans, but that is no longer the cas.
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No Malmsey here either. I used Bual, Campari, and Booth's. The Bual Madeira was certainly sweet enough, but I'd cut down its proportion a little next time. A decent drink, but not as good as the very similar East India Negroni.
I had been making this with Del Maguey Vida, which is one of only two available locally, but managed to get a bottle of the Del Maguey Chichicapa that is called for in Joaquín Simó’s original recipe. The latter was marginally better, very similar. Both made for an excellent drink.
Lockdown Sling
Gin, Grand Marnier, Maraschino liqueur, Lime juice, (+ 3 more)
Resting Point
Reposado tequila, Chartreuse Yellow, Vermouth amaro (Pun.), Lemon juice, Agave syrup
I usually make this with Evan Williams white label (Bottled in Bond). It is an inexpensive bourbon that I buy by the half US gallon and it is my go-to cocktail bourbon. The Maker's 46 definitely ups it by half a star. I think Maker's 46 cask strength would be even better, but you are then getting into Single Malt price range. Sam, himself called for a short, gentle shake, and I have been stirring recently.
It is definitely in my top 40, but I find it a little too sweet when using equal parts. 1 1/4, 1, and 3/4 works better for me. Or sometimes I'll replace the vermouth with a 50/50 mix of vermouth and Aperol.
Another good oldie. I tried stirred this time.
I have to wholeheartedly agree with Keven. Fruit juices should be strained before shaking; apart from anything else, the second strainer will slightly raise the temperature of a drink you have so purposely just chilled. If you are getting ice shards in the glass, then you need a higher quality Hawthorne strainer. I never get ice shards. I would have to buy a cheaper Hawthorne strainer to be able to do that. The only good reason for fine straining is after muddling.
Yes, another great cocktail. I only had Ch-Ducasse Bordeaux Blanc open, which is 70% Sémillon, 30% Sauvignon Blanc; It worked well
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The Last Word appears on a Detroit Athletic Club menu dating from 1915, where it is the highest priced cocktail on the menu at 35¢. A Manhattan, for example, can be had for a mere 15¢. You will find several online images of the menu if you do an internet search.
Even though this cocktail works out well, I have a feeling that the "3 Dashes Crème de Violette" is a typesetting error, and that line should have been in the next cocktail in the book, the Aviation, from whence it is missing.
Sorry, I think you misunderstand me. The typo is not here in your guide, but in Craddock's 1930 Savoy Cocktail Book. Ensslin's Recipes for Mixed Drinks has the Crème de Violette in the Aviation, and the Savoy plagiarizes heavily from Ensslin's book.
Even though this cocktail works out well, I have a feeling that the "3 Dashes Crème de Violette" is a typesetting error, and that line should have been in the next cocktail in the book, the Aviation, from whence it is missing.
Overall I like the idea of the Easy Jigger, but have a suggestion. Change the colour of the markings. Mid blue on one side and white on the other. All the scientific measuring cylinders I use are marked this way. There are too many reddish coloured drinks out there.