one of my favorites, the 1638 http://cocktailvirgin.blogspot.com/2011/12/1638.html
except that their current recipe uses 3 dashes chocolate mole bitters instead of orange bitters
On a winter backpack trip, Makers Mark 46, with a side chunk of dark chocolate with almonds.
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Makers always makes hiking better! When we were backpacking the flask was always full.
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I like to carry my potables in a 12oz Kleen kanteen kid-size steel bottle with wire clamp-top cap to prevent leakage
Excellent idea.
Enjoying Booker’s Small Batch 2015-02 followed by a private barrel Old Weller Antique tonight. both delicious
Prize Filly… Rye, punt e mes, luxardo, orange bitter, angostura, orange peel garnish. Ah, it’s finally Friday night.
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What rye did you use? This looks delicious
Rittenhouse, and it was delicious.
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White negroni. Made with gin, Suze, dry vermouth, lemon garnish. It’s about 85 and sunny in So Cal so this was a nice drink on the patio with lunch.
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(Picture )
averna, nocino, black butte porter, creme de mure foam, violets (by Drew at Quince, SF)
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rye with charred walnut honey at Perennial (san francisco ) ice pre-frozen into bottom of glass
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Got invited to a scotch tasting. Last night sampled all of these
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Niiiiice. Which was/were your favorite/s?
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Hard to pick a favorite as they each were quite different. I know I don’t need to taste an Ardbeg again. Like licking a camp fire
The Macallan and Yamakazi were both quite good. Also liked the Oban a lot.
I went through an extra-peaty phase in my early single malt days… it’s ok on occasion, but I prefer less peaty scotch now myself.
I’m still not totally into the really peaty scotch. I’m trying to learn and appreciate…but bourbon is just so good.
Manhattans served in the new to me vintage glasses I picked up last weekend. I think I have a glass collecting problem. 
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One place around here makes a nice boulevardier with bourbon, dolin rouge and gran classico. Garnished with tangerine peel is the way to go 
I like a good boulevardier. We were thinking of making that our next barrel aged cocktail. I’ll definitely give the tangerine peel garnish a try. Thanks.
