Tag Archives: Lush life

Mixology Monday: Spice — Cranberry Spice Sidecar

Cranberry Spice Sidecar

This month, Mixology Monday is hosted by Craig of Tiki Drink & Indigo Firmaments. The theme this time around is Spice.

I use spices and herbs often in cocktails, so this theme gave me a chance to explore variations in my favorite recipes. My first thought was a cranberry variation on the Blackberry Gin Daisy from this summer — a winter version of a late summer drink.

I love a gin hot toddy with lemon and a stick of cinnamon, and that was my other inspiration. Cinnamon works with cranberries; cinnamon works with gin; lemon works with all of them. Let’s bring them together for a party.

For cranberry syrup, I put 1 cup sugar, 1 cup water, and 2 cups fresh cranberries in a pot, along with about a half stick of cinnamon and 6 or so whole cloves. (Next time I might add even more spices, and maybe some dried orange peel too.) Simmered 4 minutes, let cool until just about room temp. (Here they are simmering and cooling.) Strained with finest available strainer.

First drink: a cranberry variation on the gin daisy. It turned out to be much too tart. Cranberries are not, in fact, berries. Eat one and you’ll discover how not berry they are. So the syrup was sweet but not so sweet as grenadine, nor as sweet as the blackberry syrup I made this summer. Additional sweetness was in order.

Obvious choice: Cointreau. it’s delicious in everything, and its orange flavor works beautifully with both cranberries and warm spices.

Cranberry Spice Daisy

2 oz gin (Plymouth)
1 oz cranberry spice syrup
.5 oz lemon juice
.25 oz Cointreau

Shake with ice. Strain into cocktail glass, top with spritzer. Garnish with three fresh cranberries.

This was good, but the balance of sweet and tart seemed delicate. Hard to manage, too tricky for my taste.

Knowing how nicely brandy plays with Cointreau and orange, I tried a different tack.

Cranberry Sidecar

2 oz cognac or brandy (Courvoisier in this case)
1 oz cranberry spice syrup
.5 oz lemon juice
.25 oz Cointreau

Shake with ice. Strain into cocktail glass. Garnish with three fresh cranberries.

This was a much better drink.The cognac blended easily with the various flavors, and everything ended up warm and welcoming (yet nicely chilled by the ice). The spices are subtle, but there’s enough of them to change what might otherwise be a fruity beverage into something more special.

I still think a little spritz of seltzer isn’t out of place, to lighten the drink.

Important note: If you’re the type who likes to munch on your garnish, take care with these drinks. Even after they’ve soaked in booze for a while, fresh cranberries are tart little things.

Thanks to Craig for hosting MxMo this month and choosing such a terrific theme. Please check out his site for a full wrap up of creative drink ideas.


(Photo credit: Cranberry Spice Sidecar, originally uploaded by cynthiacloskey.)

Goodbye, and cheers

I’m saddened that PittGirl has closed up the Burgh Blog for several reasons, but the one that will linger longest is an unresolved issue: the creation of a Zima replacement.

As her readers know, PittGirl is/was a big-time fan of Zima, and Zima has recently been discontinued. Friendly mixologist that I am, I offered to create a replacement cocktail.

The project was made challenging in that I can’t locate any Zima for taste comparison, and we were forced to use as a target my memory of the last Zima I drank (in 1995, I believe).

Before starting, I asked PittGirl via Twitter DM what Zima tastes like.

"It tastes like heaven. With a hint of lime. Does that help?"

It didn’t, so I decided to guess.

Ingredients for Zima replacement creation


1.5 oz vodka
1.5 oz sour mix
1.0 oz lime juice plus half teaspoon sugar OR 1.0 oz Rose’s Lime Juice
Chilled Sprite to fill

Combine vodka, sour mix, lime juice, and sugar in a cocktail shaker with ice. Shake thoroughly to combine (at least 30 seconds). Strain into tall glass. Add Sprite in equal volume to mixture. Drink and enjoy.

I assume that one drinks Zima straight from the bottle, not over ice, so I created the recipe with that in mind. Serve over ice if you prefer.

The lime juice/sugar combo requires extra shaking to blend, so if you’re looking for a low-stress alternative use Rose’s Lime Juice (a pre-sweetened lime mixer) instead.

I think that rum makes a better base spirit for this drink, because it comes across as sweet be definition and works with the other ingredients. But vodka works well too and manages to disappear into the background altogether — might be more suitable.

And but so: I sent the recipe along to PittGirl. She posted it on the site and said she would try it. No word on the outcome.

So it will remain a mystery — until whoever has the last remaining Zima can compare and let me know.

In the meantime, if you’re feeling low about the end of the Burgh Blog, or if you want to raise a toast to PittGirl and wish her well, you might give this concoction a taste.

Best of luck, PittGirl. We’ll miss you.

Eat, drink, share

No-knead bread

Quick thoughts:

1. The photo above is of a loaf of no-knead bread I made over the weekend. The recipe (from the New York Times, "No-Knead Bread") was as easy as promised. I didn’t give the bread quite enough time to cool, because I was running late, but my family gave it very high marks and there were only small bits and crumbs left after dinner. Will be trying a similar method with some of my favorite bread recipes soon.

2. It’s Mixology Monday, and the theme is "Made from Scratch." I’m not able to participate this week, due to being too busy but more importantly an ill-prepared person. Had I gotten my act together, I would be mixing up something that requires homemade maraschino cherries, because I’ll be fixing a big batch of those soon. In the meantime, please check out Pegu Blog’s excellent hosting and the many yummy and hand-crafted submissions.

3. Tomorrow is the Neighborhood Walk. Post something about where you live — with pictures or video audio or just vivid text — and share in the fun. And please invite others to do the same. Finally, tag your post with "neighborhoodwalk" to help everyone find everything.

(Photo credit: No-knead bread, originally uploaded by cynthiacloskey.)

A certain letter that’s shaped sort of like a hook

Some time back, Andrea of Lip Smacking Wit wrote a post on this meme:

Leave a comment and I’ll give you a letter. Post ten things you LOVE
that begin with that letter.  Then give a letter to anyone who leaves a
comment for you… and the cycle will continue.

Pretty irresistible, is it not?

Andrea gave me the letter J. At first I could come up with nothing except jellybeans, and while I like jellybeans I don’t love them. Same for jelly. But then I settled down and realized what a rich letter dear J is.

Juniper berries: The signature flavoring in gin. Like so many people, I didn’t like gin when I started drinking. In recent years I’ve discovered its subtle wonders. Now it battles bourbon for top spot in my bar.

Jigger: A bartending tool used to measure liquor, named for the unit of liquor is measures: 1.5 fluid ounce. Despite taking a bartending course years ago, I was for a long time sloppy about measuring the ingredients in my cocktails. I’ve since seen the light on this. Unless you have speedpour tops on all your bottles and you regularly tend bar, you need to measure everything to get proportions right. Cocktails are all about proportions.

A poem by Lewis Carroll that’s included in “Through the Looking Glass, and What Alice Found There,” one of the books that influenced me most in my childhood. “[O]ften considered to be the greatest nonsense poem written in the English language,” which, considering the work of Edward Lear, is saying a lot. I can recite this from memory, and if you’re not careful I will. Also, when playing dungeons and Dragons in high school, my weapon of choice was a vorpal sword.

John Cleese: I am a longtime fan of Monty Python and the individual Pythons. As I’ve noted in the past.

Java & joe: As in “I’d like a cup of…” I’ve cut back on my coffee consumption, but I still start most days with a cup. There are few happier smells than that of freshly ground and brewed coffee.

Jazz: The jazz subgenres I like more are hard bop, bebop, and swing.

Jude: My brother, fourth child out of the five in our family. A hard-working guy who can tell you every movie any actor has been in.

Julep: A heavenly drink made of bourbon, sugar, mint leaves, ice, and seltzer. Nothing is better on a summer day.

Jumping jacks: I have trouble jumping rope, due to a general lack of coordination, but I am a past master at jumping jacks. And they’re great exercise.

Juxtaposition:The act or instance of placing two or more things side by side.” I am all about that, especially the juxtaposition of disparate or unexpected elements.

OK, your turn. Leave a comment, receive a letter.

(Photo credit: “Juniper Berries” by kretyen. Post title comes from our friend Big Bird’s “J Poem.”)

MxMo XXXII: Guilty Pleasures — Lynchburg Lemonade

It’s Mixology Monday again, hosted this time by my Gold Coast buddy Stevi Deter. Our theme this month is “Guilty Pleasures.”

It’s tempting in these neo-Puritanical times to list all alcoholic beverages under such a category, but Stevi has something particular in mind:

…in the world of cocktail bloggery, we are often pronouncing certain drinks, categories of drinks, and even an entire base spirit to be the sign of a poorly educated drinker’s palate. There seems to be no room for comfort cocktails.

October’s Mixology Monday will be a tribute to our guilty pleasures. Write about that one cocktail that, no matter how many times you’re told it’s no good for you, is the one near and dear to your heart. Feel free to celebrate your drink in all its pre-mix glory. Or try to dress it up, show us that when made right, it’s a worthy drink, we’ve just misjudged it.

For me, this was an easy one. I started out my drinking life in the days of wine coolers and other predecessors to the alco-pop trends. I’ve since abandoned Bartles & James and the like, but I still find myself turning to one such option again and again: the Jack Daniels line of coolers.

The reason is simple: They’re both tasty and easy. You can bring a four-pack to a picnic with the beer-and-wine crowd without having to lug around a cocktail mixing kit.

More importantly, outdoor music venues like the dreaded Starlake Amphitheatre typically have Jack Daniels booths. In these booths, they’ll often up the fun quotient by spiking one’s cooler with an extra shot of JD. That’s a service I appreciate, especially when I’m surrounded by crowds of stifling humanity.

My preferred JD cooler is the Lynchburg Lemonade, which is basically an extra-sweet Jack Daniels sour with a bit of fizz. 

If it weren’t for MxMo, I’d not bother to mix up Lynchburg Lemonade at home — after all, the convenience is most of the value. But in the spirit of community and as an experiment, I thought it might be interesting to see whether there was an alternative worthy of making from scratch.

Most recipes you find for Lynchburg Lemonade employ both sour mix and lemon-lime soda, but that combo is silly. If you have sour mix and seltzer, and maybe an extra bit of sugar or simple syrup, why in the world would you need Sprite or 7Up? Get that high-fructose corn syrup out of here.

I added a bit of fresh lime and a little extra lemon to replace the Sprite, and doubled the sugar. Real lemon-lime soda would be even sweeter, so if you’re looking for authentic flavor go for 3 total teaspoons or more of sugar. Me, I like it a little tart.

The recipes also include Triple Sec. I substituted in Cointreau, because I like it more. And in tribute to that extra punch of Jack Daniels available at the outdoor music venue booths, I added a bonus splash of booze at the end.

Improved Lynchburg Lemonade

1 oz Jack Daniels whiskey
1 oz Cointreau
1 oz fresh lemon juice
0.5 oz fresh lime juice
2 ts sugar (or more to taste)
additional 0.5 oz Jack Daniels

Fill pint glass with ice. Shake first 5 ingredients with ice in cocktail shaker. Pour into prepared glass; top with seltzer. Top with 0.5 oz JD and lemon wedge and serve.

Mix up a glass of this, put on a bootlegged recording of your favorite jam band, and suddenly it’s summer right in your living room. Get your muddy feet off my blanket.

Thanks again to Stevi Deter for hosting — check out her site, “Two at the Most.” Also visit the official Mixology Monday site in the next day or so for a peek into the comfort cocktails of booze bloggers everywhere.

Happy birthday, Dorothy Parker

Dorothy Parker was born August 22, 1893. Celebrate this date with a Martini; two at the very most.

Here’s a Parker poem to enjoy as well:


The ladies men admire, I’ve heard,

Would shudder at a wicked word.
Their candle gives a single light;
They’d rather stay at home at night.
They do not keep awake till three,
Nor read erotic poetry.
They never sanction the impure,
Nor recognize an overture.
They shrink from powders and from paints …
So far, I’ve had no complaints.

And a bonus quote:

I’ve never been a millionaire but I just know I’d be darling at it.

(Photo via Wikipedia)

Mixology Monday: Local Flavor

Blackberry Daisy

The theme for this month’s Mixology Monday is Local Flavor. Our host is Kevin of Save the Drinkers, and while I don’t despise globalization as he does, I echo his affection for local flavors and specialties.

Living here in western Pennsylvania, particularly in summertime, I’m lucky to have delightful, fresh ingredients right at hand. Corn is the big crop here now; if you have any occaision to come through this area in the next few weeks, make a point of stopping at any of the gazillion roadside stands and picking up a few dozen ears. You don’t have to cook them. Just eat them raw. You’ll be spoiled for anything other than extremely fresh corn again, but it will be worth it.

Still, for MxMo purposes I didn’t think corn was the right choice. Interesting, but too complicated. Instead, I thought back to my childhood, and I headed to my parents’ back yard.

Their yard looks like this:


When I was growing up here, we picked blackberries every summer, right at the center point in that photo. In my memory, the summer weather was always ridiculously hot and humid, but for berry picking we bundled up in long sleeves and jeans because the bushes are studded throughout with thorns, and there were poison ivy vines mingled throughout as well.

Still, the effort wasn’t that great, because you could reach out and lift up one single branch. Underneath it you’d find great bunches of blackberries, hanging thick as bunches of grapes, and nearly as big.

Please note that blackberries aren’t the same as raspberries, or even black raspberries. They’re a bit more tart, and they hang onto a bit of stem inside instead of being kind of hollow like a raspberry. They go great with peaches (which we also used to grow at home). The plants grow like weeds (as Stevi points out), but they’re also a bit fickle about whether they’ll give you happy huge berries or sad little ones.

My mother had said there wasn’t a huge crop this year, and on my first pass around I thought she was right.

The thing is, blackberries are sneaky. You look at a bush, and you see maybe just a few berries. But carefully grasp a stalk and pull up, and you may find great globs of juicy goodness.

In all, I came away with about two pints of berries, huge and gorgeous and sweet/tart as blackberries could ever be, and as organic as anyone could ask.

As to what to do with them: I thought back to January and the homemade grenadine I cooked up for that month’s MxMo. I figured blackberries would be an interesting alternative.

But I’d also searched around a bit and spotted this recipe for a syrup of blackberries and rosemary.

So. I made two batches of syrup, one with rosemary and one without. They both took far longer than the listed 20 minutes to cook, but each was delicious and drool-worthy.

I mixed up two Brandy Daisies, trying the blackberry syrup and blackberry-herb syrup each in place of the grenadine. These syrups were not nearly as thick and sugary as my grenadine though. I had to fiddle with ratios to get it right (a task made harder by the ridiculously tart lemons I have).

The rosemary-enhanced syrup turned out to be vastly more interesting than the plain berry syrup — lots of complicated flavor, a little bit of surprise. Honestly, I was blown away by it. I want to put it on everything and eat it by the spoonful.

Then I thought the daisy cocktail recipe with blackberry-herb syrup might work well with gin instead of brandy, so I pulled out a bottle of Plymouth. The result is this, my suggestion for the month:

Blackberry Gin Daisy

2 oz gin
1 oz blackberry-rosemary syrup
.25 to .5 oz lemon juice (depending on tartness and taste)
sprig rosemary and additional berries to garnish

Shake gin, syrup, and lemon juice with ice. Serve in cocktail glass with rosemary and berries.

Even if you don’t have the berries to garnish, put a fresh rosemary sprig in the glass. It’s interesting to look at, and it adds an amazing scent to the drink.

Please check out the other ideas and inspiration in this month’s MxMo — watch Save the Drinkers for the summary post. Cheers!

Mixology Monday: New Orleans

Pat O’Brien’s Courtyard
, originally uploaded by Gary J. Wood

July’s Mixology Monday was postponed a couple of times, first to coincide with the Tales of the Cocktail conference in New Orleans — which city is the theme for this month — and then to coincide a little less, so that those who attended the conference could get home and recover.

It would be a complete lie to say that I’m not bitter. Not about the last-minute postponing of MxMo: that’s just an inconvenience. I was ready to write something last week, true, but my blogging of late is not highly scheduled. (As you have perhaps noted.)

But basing everything on the people who attended Tales of the Cocktail … well, there I confess that I feel perhaps just a bit bruised. One of these years, I’ll schedule my life such that I can travel to Big Easy for the big event. In the meantime, I’d like the privileged few to spare a thought for us poor souls back home.

The fact is that I’ve never been to New Orleans. I’ve thought that, should I ever go, I had best go on an off-week, when nothing else of import is going on. My (faint) worry is that I’ll get swept up into the excitement of whatever else everyone is doing, have a wild time, and wake up a week later in the far corner of a dead end alley wearing someone else’s clothes … at best.

Of course I know that eventually I’ll go, and I’ll have a lovely and alley-free time.

The thing is that I have listened to the many tales people have brought back of debauched trips they’ve taken during Mardi Gras, with the French Quarter full of people and booze in roughly equal volumes.

The drink that people tend to talk about in such tales is the Hurricane, originated at Pat O’Brien’s Bar.

So for this MxMo, I thought I’d experience a bit of New Orleans in my own home and remove my silly little fear all at the same time. I’d have a nice, safe little Hurricane.

Looking at the recipe, I wasn’t impressed. I like punch well enough, but I’m not a great fan of rum. I figured this would be an OK little fruit drink. Three ounces of rum made it a very respectable drink, but this struck me as basic bar efficiency: If you’re going to serve great crowds of people, and you have limited waitstaff, make the drinks big enough to keep people happy until they can be served their next round.

Here’s the recipe I found (this is the non-powdered, non-bottled version — I take it that Pat O’Brien’s has merchandised the hell out of this drink):

Hurricane Cocktail

  • 1.5 ounces light rum
  • 1.5 ounces dark rum
  • 1 ounce orange juice
  • 1 ounce fresh lime juice (NOT Rose’s or RealLime)
  • 1/4 cup passion fruit juice, or 1 tablespoon passion fruit syrup
  • 1 teaspoon superfine sugar
  • 1 teaspoon grenadine
  • Cherries with stems, and orange slice to garnish
  • Ice cubes

In a cocktail shaker, mix the rum, passion fruit juice or syrup, the other juices and the sugar until sugar is dissolved. Add the grenadine, and stir to combine, then add ice and shake. Half-fill a hurricane glass with ice, then strain drink into glass; add ice to fill. Garnish with orange slice and cherries.


I found passion fruit juice at a big Giant Eagle, and I used Bacardi for the light rum and Mount Gay Eclipse Rum for the dark. I had used up my homemade grenadine, so I made do with the Rose’s red stuff. For a hurricane glass, I substituted an old beer glass — the drink looked quite pretty.

And it was delicious.

The secret was the passion fruit juice. This stuff is awesome!

I suspect people substitute in other juices (pineapple, primarily) or just up the booze when they can’t get passion fruit juice, but I doubt you’d have anything like the right flavor. Seek out the Hispanic section of your suburban super-grocer, find a can of passion fruit juice or punch, and make this up. If you can find real passion fruit and juice it, so much the better.

Anyway, so now I’ve discovered that I adore a good Hurricane. This should make me even warier of any trip to New Orleans, but in truth I think I will handle it just fine. I’m ready to tackle the Big Easy, if only I can relax enough to take a trip.

In the meantime, please check out the other MXMO: NO posts. They’ll be posted sometime in the next day or so at the new Mixology Monday website.

(You will definitely want to take a look at Dr. Bamboo’s summary of Tales of the Cocktail. There are wonderful illustrations as always, and some interesting observations. I’d love it all if I weren’t so envious.)

Thinking Pennsylvanians, unite!

Regular readers of this site know I hold no love for the Pennsylvania Liquor Control Board and this state’s monopoly on wine and liquor sales. I’ve thought about starting a movement to get these things thrown out. It turns out I don’t need to, because someone else already has.

As part of this, he’s compiling a thoughtful and well-argued list of reasons the PLCB should be abolished. Here’s part of one reason — one that particularly gets my goat.

Reason #4: The Ridiculous 72-Year Old Emergency Tax

You may find this hard to believe, so here’s the proof, right off the PA Dept. of Revenue website. You’ll see at the bottom of the page that the cite is "Emergency Liquor Sales Tax Act, Act of June 9, 1936." The emergency has been over for 70 years, and of course, the money hasn’t gone to the citizens of Johnstown (or…the contractors hired to help the citizens of Johnstown) for many, many years: it goes to the General Fund. It’s just money the State is taking from you every time you buy booze.

The Emergency Tax is an amazing thing, kind of the creamy center of a towering cake of taxes Pennsylvanians pay when they buy booze. First, there’s the actual cost of the packaged beverage. The federal excise tax is added at the producer/importer level. Then the fun starts. The State imposes its set mark-up (for "profit", which in the case of so-called "control states" is really an additional tax, since it all goes to the State) of 30%. Now put that luscious Emergency Tax in there, adding 18% of the cost, the federal excise tax, and the 30% mark-up onto your bill. Think that’s rapacious? Wait, there’s more! That’s right, folks, now you get to add the 6% State sales tax (7% in Philadelphia County)! [Cindy’s note: and in Allegheny County as well.]

Let’s look at that. Say you get a bottle of 100 proof bottled-in-bond bourbon. Cost from producer: $10. Federal excise tax of just about $2.50 (it’s a set amount per gallon of 100 proof liquor; that’s why we bought bottled-in-bond):$12.50. The State’s mark-up of 30% is $3.75: $16.25. Now add the 18% Johnstown Flood Emergency Tax of $2.93 (note that it’s more than the federal tax): $19.18. Top it all off with the 6% sales tax you pay on computers, cars, books, pets, toilet paper (whoops — turns out PA doesn’t tax toilet paper; make that kleenex…which, believe it or not, was what I had there originally, and for some reason, changed it)— $1.15 — and you get a grand total of $20.33. That is more than twice the cost of the whiskey.

From Why The PLCB Should Be Abolished.

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Mixology Monday: Bourbon

Bitter Bourbon
2 oz bourbon (drier varieties preferred)
.5 oz Campari
.5 oz green Chartreuse
dash orange bitters
Combine in a shaker with ice. Strain into chilled cocktail glass. Serve with orange rind garnish.

It’s Mixology Monday again, and our hosts this month are the Scofflaw’s Den, lovable ruffians and scoundrels that they are. The theme they’ve chosen is: bourbon.

I’m a great fan of bourbon, but I found myself overwhelmed by this month’s theme. So many options! Also, I’ve written a fair bit about bourbon in the past, as has every other cocktail blogger. What new thing could I highlight?

Fortunately, external forces came to my rescue, in the form of weather. It’s now Summer (with a capital S) here in Pennsylvania, temperatures in the 90s and up and humidity arcing skyward. I saw my first firefly tonight; they’ve probably been out for a while, but I’ve been sequestering myself in air-conditioned environments, the better to survive.

(Dear Readers who live in truly hot and humid areas: Yes, I know. This is nothing. I’m a wimp. Think how I’d whine in a really steamy climate!)

Anyway, when the weather grows sticky like this, I’m drawn to one particular bottle: Campari. It’s brisk and bitter and syrupy-sweet all in unison. It comes from Milan, Italy, where things are hot and humid on a regular basis, and it’s based on bitter orange. Technically, it’s a bitter, but one you can mix in larger proportions. It clears the palate and contrasts with the sweltering air, cutting through everything. I adore it in hot weather.

(Side note: Here’s the Campari website. Please be warned that they have concocted a rather stretched fiction about a "world of passion" that needs to be restored, somehow incorporating their ads that involve Salma Hayek but also a bunch of other stuff, and that the whole thing is built in Flash. Enter at your own risk.)

So, this month’s MxMo gave me the opportunity to explore ways to combine two of my favorite liquors, Bourbon and Campari. The trick is what to put with them. Many bourbons come across as sweet, but not sweet enough to balance the tart/bitter one-two punch of Campari. I needed something that brought sugar to the party along with a bonus to unify and blend — herbiness, if possible.

The first thing I tried, which worked delightfully, was Benedictine. Most unfortunately, I used up my last bit of Benedictine in that preliminary experiment, and when I went to the local retail arm of the PLCB to get another bottle I was informed that the commonwealth of Pennsylvania no longer carries that item. I won’t waste the rest of this post with my curses on that particular arm of government.

It seems that a few other states face related Benedictine shortages, so I searched for an alternative. Maraschino liqueur was too sweet by far, Amari too thick. What to do?

I tried green Chartreuse, and my problems were solved. Chartreuse brings in the sweetness to balance Campari’s bitter elements, but not so much as to overwhelm. And it carries a few bits of herby flavor to boot.

For my bourbon, I used Wild Turkey (80 proof), which I find combines well with many things without losing its character, and which is quite reasonably priced. 

I suspect that the resulting cocktail will please me and few others. It’s a warm variant on a Negroni; the Negroni has been memorably described as "the reverse of a mullet — party in the front (sweet), and business in the back (mild bitter aftertaste)." The addition of bourbon warms the combination, while adding green Chartreuse makes it more complicated than related vermouth variations. If you do try it and like it, I’d love to know. If you’ve already invented it and have been drinking it for years, I’d definitely love to know — you can probably save me some experimentation in the future.

But in the meantime, everyone needs to swing over to Scofflaw’s Den, to see what they’ve been shaking up. It’s sure to be a delight.


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