Drambuie has a bad reputation, but for what it is worth it's pretty good in a sour - 2 parts Drambuie, 1 part lemon juice, shaken over ice and strained. This is from a guy who actually likes Rusty Nails.
Tagged cocktails
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2021-08-10 5:53 PM -04:00 -
2020-05-26 9:23 PM -04:00 Possibly unpopular opinion: Martinis do not taste very good.
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2020-05-24 6:28 PM -04:00 Reply to https://twitter.com/dxnielvaughn/status/1264680744456159234?s=20
You don't know me, but I have that exact same vermouth and it's delicious! You made a Boulevardier, right?
Everyone's picking up quarantine hobbies. Mine is cocktails! Slowly but surely building out the bar and the repertoire.@kvlly obviously has zero complaints. pic.twitter.com/8j2HLFrdj7
— Daniel Vaughn (@dxnielvaughn) May 24, 2020 -
2017-09-13 12:09 PM -04:00 Stuff Desmond learned: red vermouth is actually made (usually) from white wine and gets its color from other ingredients.
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2017-04-22 5:04 PM -04:00 St Germain and Suze make a good combination.
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2017-04-07 6:04 PM -04:00 Desmond's tasting notes for Strega: a less burny version of Chartreuse.
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2017-01-07 9:32 PM -05:00 Not Invented by Monks
Continuing in my attempt to document the mixers and liqueurs I've been sampling recently, I will now focus on Benedictine, a French, brandy-based, herbal liqueur.
The name conjures up images of secluded monks guarding secret recipes handed down for generations (see my article about Chartreuse, another monastically themed libation, for a similar background) but according to Wikipedia the real story is a bit more prosaic: it was apparently invented by wine merchant and industrialist Alexandre Le Grand who later tried to link his concoction with the Benedictine Abbey of Fécamp in Normandy to boost sales.
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2016-12-31 2:21 AM -05:00 It's Not Easy Being Green
About a year ago, I bought a bottle of green Chartreuse. I bought it because I stumbled upon something called a Bijou cocktail and decided that I wanted to try it.
Chartreuse is a liqueur made by French monks from a secret recipe purported to be hundreds of years old. It's usually described as tasting "herbal", but I find that's about as useful as saying that something tastes like "chicken"; it's the word you use when you can't think of anything else to say. For my money, I find that it's very sweet and tastes strongly of anise (which I don't mind; I like Drambuie, which also has a strong anise flavour) but also has a kind of "vegetable" aftertaste that I find a bit off putting,
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2016-12-27 8:45 PM -05:00 Life is Bitter
The Fine Art of Mixing Drinks, David Embury's classic, is notable for being somewhat rigid in its definition of a cocktail. He basically divides all of cocktail-dom into two camps: the aromatic ones (Manhattans, Martinis, Old-Fashioneds), and the sour ones (basically anything with lemon or lime juice in it, though never enough to overpower the main liquor).
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2016-12-22 10:17 PM -05:00 It Started with the Vesper
Lately I've been experimenting with "mixers". By "mixer" I mean aperitifs, liqueurs, and digestifs that almost always appear as secondary ingredients in a cocktail, but that one almost never thinks of drinking on their own. The intention here is to write a series of articles about each one.
It started with the Vesper, a mixed drink well known in cocktail circles. The recipe comes from an iconic scene in Ian Flemings's Casino Royale, where Bond instructs the bartender as follows: