John Tremain

Fixed up a Bensonhurst cocktail as featured in @robertsimonson.bsky.social ‘s excellent new book Bourbon and Rye Cocktails - The History of American Whiskey in 73 Recipes, but also listening to Elvis Costello’s My Aim is True, a perfect album. Day sucked but ended well. #Cheers 🍸 G’night.

Why I Write About Cocktails robertsimonson.substack.com/p/why-i-writ...

It’s publication day! "Bourbon and Rye Cocktails" is released into the wild! robertsimonson.substack.com/p/the-bourbo...

Sounds like a great road trip. #Cheers 🍸

So tired of the few good moral public servants in this nation being raked over the coals by this clownishly corrupt GOP Congress. They’re so rotten, the very existence of goodness makes them stupid with anger.

Tulsa’s tiki bar, The Saturn Room Had a lively frozen Saturn Cocktail and a Seaward Old Fashioned By Sad Dad Plantation Peru rum, aged demerara rum, banana liqueur, banana leaf syrup, chocolate and orange bitters #Cheers 🍸

Ramos Gin Fizz and deviled eggs at Nola’s Creole & Cocktails with Kim Schnuelle Tiki bar tomorrow and maybe Valkyrie on Saturday? Tulsa OK #Cheers 🍸

Leaving of Liverpool 1.5 oz pot still Irish whiskey .5 oz rich Jamaican rum .5 oz cold black tea .5 oz rich simple syrup .5 oz lemon juice Stir with ice Strain into rocks glass over fresh ice and grate nutmeg on top. from the mind of David Wondrich #Cheers 🍸

This is my kind of bar, some serious drinks happening here. Bar Rocking Chair, Kyoto Highly recommend. Kyoto Martini, KINOBI Kyoto Gin, Sen-cha Green Tea, Dry Vermouth, Orange peel, Refined Japanese Sugar #Cheers 🍸

RIP, Bud

Wordsmith Shake with ice 3/4 oz or 22.5ml overproof Jamaican rum( suggested: Smith & Cross) 3/4 oz or 22.5ml Green Chartreuse 3/4 oz or 22.5ml Luxardo Maraschino Liqueur 3/4 oz or 22.5ml lime juice Strain into prechilled coupe, lime twist from the mind of Chuck Taggart @sazeracla.bsky.social

Some Philadelphia Fish-House Punch is in my future… Not much real peach brandy (eau de vie) being produced anymore. High Wire does a delish bottled-in-bond version. And this year I was lucky enough to snag a bottle.

I am saying nothing regarding Seattle baseball. ⚾️ No jinxing.

Gibson 2.5 oz Sipsmith London Dry Gin 0.5 oz Noilly Prat Extra Dry vermouth Stirred with ice until very cold Strained into a prechilled coupe Garnished with one home pickled onion per recipe found in Robert O Simonson ‘s Substack, The Mix. #Cheers 🍸

At the cabin so limited options… wanted a Manhattan but not a Manhattan Settled in with a Tipperary variation Hugo Ensslin went 1:1:1 I chose 2:1:large dash 2 oz Redbreast Cask Strength 1 oz sweet vermouth large dash Green Chartreuse stirred with ice, strained into a coupe

Drinkyverse friends… I’m currently using Martini & Rossi Riserva Speciale Rubino as my Italian vermouth, ‘cause, well, I bought a bottle… Enjoying it, especially in my Negroni, Boulevardier and so forth. (And Manhattans). Thoughts? Particular applications you’d recommend?

Boulevardier as adapted by Dr. Cocktail 2 oz bourbon whiskey 1 oz sweet vermouth 1 oz Campari You could certainly stir with ice and strain over ice in an old fashioned glass but O was lazy and just finger stirred with a big hunk in ice Orange twist discarded or dropped in. #Cheers 🍸

Leaving of Liverpool By @davidwondrich.bsky.social shake well with ice 1.5 oz Irish pot-still whiskey, .5 oz rich Jamaican rum, .5 oz lemon juice, .5 oz cold black tea, .5 oz rich simple syrup. Strain into rocks glass over fresh ice and grate nutmeg on top. #Cheers 🍸

Picked up my copy at Booklarder in Seattle. It’s a romp. I keep getting Hendrick Van Loom energy from the history being imparted here. @davidwondrich.bsky.social I think have everyone id’ed on pages 38-39 and except the Sangaree guy, help me out.

“Talking with Patrick McGovern about liquor was like talking to an astronomer about the Big Bang.” A tribute to the man who saw ancient history in every sip.

Oxford Companion to Spirits & Cocktails pg 762 contr Chad Solomon well or rail the stainless steel rack of liquor bottles kept directly below the bar. A “well drink” or “rail drink” is a mixed drink made with an inexpensive, generic liquor (the kind usually used in the well). #Cheers 🍸

Oxford Companion to Spirits & Cocktails pg 104 contr Doug Frost bouquet describes aromas that develop as wine ages in the bottle. Spirits connoisseurs use the term to describe the creation of complex aromas during and after a spirit’s aging, particularly with cognac and brandy. #Cheers 🍸

Oxford Companion to Spirits & Cocktails pg 762 contr unattr water-bath still modification of a standard pot still, often used for distilling cordials, in which a separate vessel is placed inside the water-filled still pot (similar, in principle, to a double boiler orbain-marie). #Cheers 🍸

Little Italy Audrey Saunders, Pegu Club, NY 2005 Stir with ice: 2 oz Rittenhouse 100-proof Bonded Rye 0.75 oz Martini & Rossi Vermouth Rosso 0.5 oz Cynar Strain into a coupe. Garnish with a cherry. from Robert Simonson’s Modern Classics of the Cocktail Renaissance app #Cheers 🍸

Little Italy Audrey Saunders, Pegu Club, NY 2005 Stir with ice: 2 oz Rittenhouse 100-proof Bonded Rye 0.75 oz Martini & Rossi Vermouth Rosso 0.5 oz Cynar Strain into a coupe. Garnish with a cherry. from Robert Simonson’s Modern Classics of the Cocktail Renaissance app #Cheers 🍸

Oxford Companion to Spirits & Cocktails pg 408 contr unattr Kräuterlikör the German term for herbal liqueurs, such as Jägermeister, usually served as a digestive. See also APERITIF and DIGESTIVE ; HERBAL LIQUEUR ; and GERMANY, SWITZERLAND , and AUSTRIA. #Cheers 🍸

Oxford Companion to Spirits & Cocktails pg 411 contr Doug Frost lactones group of phenols derived from oak that create many aromas, flavors, and textures in barrel-aged spirits, including milky or coconut notes, vanilla, balsam, apricot, peach, leather, green walnuts and more. #Cheers 🍸