I am annoyed by how often I see labels that are too wide relative to the arc of the bottle they are adhered to. If I'm going to take the time to read about your probably made up history, I shouldn't have to keep turning the bottle to do so.
Anything that uses bitters as a primary ingredient is worth a try in my book.
- 3/4 oz Rye
- 3/4 oz Peychaud's Bitters
- 3/4 oz Herbsaint
- 3/4 oz simple syrup
- Garnish: lemon peel
Source: Fred Yarm, via Kindred Cocktails
Homemade ingredients: simple syrup
I skimped on the sugar, but it is...
A few updates on ongoing projects.
I was supposed to filter and bottle my latest batch of sweet orange tincture a week ago, but between being out of town last weekend, and storing the jar a little more out of the way than usual, I neglected it until now. I doubt the extra week m...
After an initial taste test on Monday, I let the vermouth samples age for a few more days before bottling them Thursday night. From memory, I think that the extra time made a subtle, but still significant, difference. Unfortunately, I think that that difference may be that I went too far. Differe...
I have been looking for an excuse to try coopering. Apparently, there are some vermouths that are barrel aged. That vague statement is good enough for me, but before I actually start coopering barrels, a serious undertaking, I am trying an experiment to see if it's really worth it. I am starting...