Chartreuse Float

Chartreuse Float.

Well I uploaded this pic waaaaay long ago...in my old apartment.  so much has changed.

down to business:

recipe:

1    oz green chargreuse

1    oz yellow chargreuse

1/2 oz cherry liqueur 

1/2 oz Laphroag (pronounced Lah-fRoy-ah)

I had this at The Refinery in Vancouver.  it wasn't on the menu.  I really enjoyed that night.

mind you it was a couple of years ago.  Have to go back.

my take on this drinK:

'kind of reminds me of sucking on a well used bike tire...in a good way.

it's also kind of smells like a fresh band-aid.  These don't sound good I know, but this is A VERY GOOD DRINK!  I LOVE IT!

there.

Fallen angel.  an old classic.  Recipe from Jan-Feb issues (2012) Imbibe Magazine.

The Swami

Made it before.  I'll make it again.  see Left Coast Libations for the reipe

In 2 Deep

mm-good.

The Paper Airplane

Another Negroni variation with Ramazotti.  just fine! mm-hm!

3 mezcals

These are all great.  I think I rushed the tasting.  Scorpion was my fave when tasting it a Clive's thought it was a different--this one is not a tobala :(  still good thought.  These are to be savoured not shot or consumed to get hammered. 

Foreigner

A variation of the negroni.  A delight.

5 Something Delicious's

To get the recipe buy Left Coast Libations

A very juicy drink that will appear many times this summer.

Sampling of amari

don't know if all of these technically count as Amaro but we sniffed then sampled them.

It was a very fun evening.

Turf War

From http://www.imbibemagazine.com/In-This-Issue-March/April-2012  (March April Issues)

Black Manhattan

2 oz Rittenhouse Rye

1 oz Averna

1 dash Angostura

1 dash Orange Bitters: I used Regan's 

cherry: Oculus soaked cherry from Mission Hill vineyards

I've never had Averna on it's own so I didn't know what to expect.  Found this to be sweet which I did not expect.  A nice drink.

Various Italian Bitters

This was at Locanda on Valencia in SF.

The Amaro's were:

Noino "Qunitessa", Friuli

Mondenegro, Bologna

Ramazzotti, Milano

Lucano, Basilicata

Fernet Branca, Milano

Fernet Branca Menthe, Milano

Great restaurant!!!

Top of the Mark @ the Top of the Mark

I don't recall the recipe but I think it was a simple martini

Negroni

equal parts 

Gin

Vermouth

Campari

fresh orange zest

stir over ice,

pour into a chilled glass filled with crushed ice.

If you can't flame the orange zest no big deal

I like to cut/zest the orange over the drink so the oils cover the surface of the drink

Cocktail a la Louisiane

• 3/4 ounce rye (or Bourbon)
• 3/4 ounce Benedictine
• 3/4 ounce sweet vermouth
• 3 drops of absinthe
• Dash of Peychaud’s bitters
• Maraschino cherry for garnish

Manhattan formula #3

The Formula #3 (Nw Standard) is from David Wondrick's Imbibe!

(p242)

1/2 TS simple syrop

2 dashes of bittes: I used 1 of Angostura and one of Twisted and Bitter Orange bitters

1 dash of Absinthe -- I use up to about 5-10 drops from an eyedropper

2 oz of wisky -- Rittenhouse Rye mmm

1oz of sweet red vermouth -- Sinzano 

1/4 tsp of Maraschino 

Oculus Cherries from Mission Hill -- any good cherry will do as long as they're not the waxy, glowy ones from the grocery store.