The Raspberry Todd

Friends dropped by this evening to eat pork.  So of course, I had to make a few cocktails. This one was worth remembering: 2oz.                     Remy Martin VSOP (also delicious with bourbon) 1oz.                     Carpano 2 barspoons      Raspberry Sauce (Becky’s) 1 dash                 Balsamico (the thick syrupy stuff) 1 dash                 Rich Simple (more for mouth feel than sweetness) 8ish drops         Cardamom tincture more »


Pineapple! (word)

This should probably go on the Word! post but it was so surprising, I thought it should have its own post. This cocktail smells *just* like pineapple juice.  Really!  You could put this in front of me for breakfast and I would have a hard time knowing that it was booze.  This is the definition more »


Summer Come Early

It was time to open the Dolin Blanc that I bought a month or so ago. For those unfamiliar, Dolin Blanc is an odd ball in that it is a sweet white vermouth.  This was my first experiment and it has a bit of a dry “Last Word” feel to it.  Very nice and refreshing. more »


Smoky Pete

OK…  I think I might be phoning it in on these cocktail names. I’m also starting to think this blog has served it’s purpose.  Namely as a place to keep notes related to my education in spirits.  I feel like I’ve come to a place where I can walk up to a liquor cabinet and more »


Berry Classic

Dana thinks it tastes like a berry of some kind. I’m not sure but it’s nicely balance between sweet and tart. 1.5oz Beefeaters Gin .75oz Cherry Heering .75oz Capano Antica .25oz Gran Classico Bar spoon Lemon Juice Shake. Up. Garnish as you wish but it’s not necessary


Cherry Camaro

I’ve not made a different cocktail since tasting the drink from my early October post “A Spectacular Amaro Cocktail From the Web“.  I mean, why bother?  Really? Well everything gets meh over time and I guess I needed a break.  On the other hand, it’s such a good cocktail, I thought I’d formulate a relative. more »




Golden Raspberry Smash

In the garden, I’m no different than I am in any other part of my life.  That is to say, I’m intermittently intensely interested.  The rest of the time, the garden sees a lot of neglect. This is a cocktail recipe that might keep me engaged; at least in one small part of the yard. We have more »



I wanted to experiment with Gran Classico Bitter.  This one is good but a bit of a light weight somehow.   Needs a little something…  Not sure what right now: Mongrel: 2oz.               Bullit Rye .75oz.           Dubonnet Rouge .33oz.           Maraschino Liqueuer .25oz.           Gran Classico Bitter 8-10 drops Cherry Bitters Stir/Up  Garnish?