Meant to post this yesterday - Tetley Peach Infusion, very nice for a chilly late afternoon.
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The Rosita:
- 1 1/2 oz. reposado tequila
- 1/2 oz. Campari (or similar red bitter liqueur, not Aperol)
- 1/2 oz. dry vermouth
- 1/2 oz. sweet vermouth
- Dash Angostura bitters
- Dash orange bitters
Stir in an ice-filled mixing glass and strain into an ice-filled Old Fashioned glass. If you have, garnish with a twist of grapefruit.
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Antica is my favorite
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A restaurant Negroni that was meh. I like my Punt e Mes. This one tasted like Dolin Rouge, much lighter, combining with the orange wheel and Campari for an Aperol effect.
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A lunchtime Irish Coffee at The Buena Vista. It was a long morning.
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I’ve had a few of those 5 million.
The Pantheon:
- 1 oz. Scotch
- 1/2 oz. Benedictine
- 1/2 oz. lemon juice
Shake with ice and strain into a cocktail glass.
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I’ve never heard of this!
Saw it in a recent PUNCH Magazine newsletter e-mail.
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Todays’ a good one (though everyday is) for 12 year Redbreast.
Erin Go Bragh. Sl’ainte.
Damn that’s brave on St. Patrick’s Day - how crowded was it?
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Not too bad actually! There was a line for I think tables but I was by myself and there were empty seats at the bar.
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For a late celebration of St. Patrick’s Day, I made a Blackthorn:
- 2 oz. Irish whiskey
- 1/2 oz. dry vermouth
- 1/2 oz. sweet vermouth
- 2 dashes Angostura
- 1 dash absinthe
Shake over ice and strain into an ice-filled rocks glass. Garnish with a twist of lemon.
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Our swim buddies gathered for lunch yesterday at a local Mexican restaurant. The virgin lime margarita I ordered was straight syrup of some unknown mix. Pineapple-y hint. Yuck. Even diluting it was unworkable. Sent it back with no replacement. Other regular margaritas ordered were great.
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So many great memories of their Irish Coffees!
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