by Adam | Jan 25, 2017 | Triggers
Top to bottom, left to right (note that some bottles are hard to see behind others): Laphroig 10 Year, Cask Aged Dewars Iwai Rittenhouse Rye bottled in bond Old Overholt Rye St. Germaine New Amsterdam Gin Sombra Mezcal Hellbender Bourbon Flor de Cana extra seco Rum...
by Adam | Jan 3, 2017 | Triggers
I got my new coupes today (Libbey, 4 for $15 from Amazon) and thought I’d make a daiquiri to celebrate. The recipe came from Death & Co—a Meridian Daiquiri by Joaquin Simo—which called for 1.5 oz Aquavit and .5 oz Scarlet Ibis rum, neither...
by Adam | Dec 14, 2016 | Triggers
This is from Amaro, the new book by Brad Thomas Parsons. I made it because Amy went out with a friend, which means she didn’t get to try it. (But when she saw the photo she said she was ready for one.) .75 oz bourbon 1.5 oz amaro (I used Averna) 1 oz lemon juice...
by Adam | Oct 20, 2016 | Triggers
This is called a Flamenco. Sherry, Genever, Orgeat, orange and lemon juice, angostura. I’m not a hero, I just did what anyone would do. Amy loved it. I found the recipe in my Death & Co book. That’s really the book that got everything started for me. I...
by Adam | Oct 18, 2016 | Triggers
I’ve read a lot about the importance of having good ice in cocktails but it seemed impractical. It wasn’t until Amy and I went to The Lawrence here in Atlanta (Midtown) that I really saw the effect of a beautiful, clear chunk of frozen water. The...
by Adam | Oct 9, 2016 | Triggers
This is: 1.5 oz gin .5 oz St. Germain .25 oz CioCiaro .75 oz lemon juice .25 oz Demerara syrup Egg white Pinch of activated charcoal Dry shaken, then shaken with ice, double strained, garnished with blue sprinkles, given to Amy, who pointed out that perhaps the amaro...
