Interesting. Bourbon can only improve amaretto.
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heartily agree!
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What a great way to start out an early morning @BeefeaterRocks
Sip on this, listen to an hour or so of Gloria Estefan… Begin thinking, all is right in the world. 
Early morning, oh no. Late afternoon pick me up. And Lukas Nelson’s Ugly Color, which is what I feel about the world right now. I appreciate your optimism, and yes things will get better.
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Love the look of your smoothie @BeefeaterRocks. Interesting about the mention of Lukas Nelson, as he popped up on another thread. He opened for the Stones here in Seattle in July. We didn’t even know who he was then, nor familiar with his music. But we liked him! Now I’ll have to delve into his music thoroughly. As an aside, Mick Jagger is using his QT to write new music! Don’t know if you’re a fan, but I’ll be interested in the new stuff. Oh, and I’m fascinated to hear Ugly Color, as I too have been in an awful funk. Starting to come out of it though. Yay!
Oh lucky you, hope you enjoy his music as much as I do. I have a crush. The Stones are not on my play list, they remind me of how old I am.
I just remember liking Lukas, so need to download his stuff and pay attention. I love the Stones, my very fav and I can’t believe they’re still touring. They make me feel young again, even though I’m old. Still trying to determine how I got that way this fast. Thought youth would last forever. …damnit 
A Fair and Warmer: 2 oz. white rum, 1 oz. sweet vermouth (I used Cinzano), and 1 tsp. Curacao, shaken over ice and strained into a Martini glass. I would not have thought to pair rum and sweet vermouth. It was an interesting combination.
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An original (1805) Cock-tail: 1 tsp. superfine sugar or simple syrup, 2 oz. brandy/rum/gin/rye (we went with brandy), 3 oz. water, and 4 dashes bitters (we used Angostura). Stir and garnish with grated nutmeg–no ice added.
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Martini. So nice and clean. Used David Lebovitz’s recipe. Gin, dry vermouth, a shake of orange bitters, Lemon twist.
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The Jasmine: 1 1/2 oz. gin, 1/4 oz. Campari, 1/4 oz. Cointreau, and 3/4 oz. lemon juice. Shake over ice and pour into a Martini/coupe glass. It had a nice sour vibe going, and was a pretty pink from the Campari.
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A Rosita: 1 1/2 oz. aged tequila, 2 1/2 teaspoons each of sweet vermouth, dry vermouth, and Campari, and a dash of Angostura. Shake over ice and pour into an ice-filled rocks glass. Definitely on the drier side.
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The Blackberry Malt: 4-5 fresh blackberries, 3/4 oz. simple syrup, 1 3/4 oz. Irish whiskey (recipe calls for a single malt, but N used the Jamieson’s we have), 3/4 oz. lime juice, and seltzer. In an ice-filled cocktail shaker, muddle the blackberries with the simple syrup, add the whiskey and lime juice, and shake well. Double strain in a tall ice-filled glass, then fill to the top with seltzer. Garnish with a lemon peel and blackberry.
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Am I the only one making cocktails? 
So we’ve had a bottle of Schweppes Lemon Bitters for months, and last night I was finally inspired to try the Navy Grog recipe on the label. I did have to make a few alterations and adjustments: (1) I don’t have Navy Strength rum (yes, it’s a specific variety), so I used the Cruzan Blackstrap; (2) it calls for 3 tsp. of “runny honey” per drink; I used 2 tsp and the honey congealed after being shaken with the ice; (3) the Angostura bitters came out a bit faster than I expected. In the end, I think what I produced was much drier and sharper than what I should have gotten, but to me it worked out well.
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OK for some reason I can’t edit my original post. It should be Schweppes Bitter Lemon (a type of soda) and not Lemon Bitters, which would be a whole 'nother thing.
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Good call. We’ve made Jameson “Manhattans”, but have never mixed a single malt Irish.
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I’m currently not mixing, nor going out @StephanieL. Please keep posting though, because I’m enjoying cocktails vicariously, through posts such as yours. 
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Good sized drink, MR. HAPPY
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