An Americano Holiday

As I sit here a four day weekend 100 miles from my basement bar is staring me in the face. What to pack? Don’t want to over pack, don’t want to under pack and be at the mercy of host’s bar. Whatever you’re bringing needs to be versatile, mobile, and it must play well with others.

I’m headed to my Father’s house. Fortunately he will have plenty of gin and bourbon, as well as a variety of dusty liqueurs and a weathered bottle of Angostura bitters. I would venture to guess his stock is similar to what you’d find in many basement bars. Just with more gin and bourbon. That being said, certainly not everything you need for a four day weekend.

I’ll be poolside for much of the weekend, but night caps and eye openers will also be required. I could lug Cointreau, Absinthe, and Lillet down to go with the gin for my eye opening Corpse Reviver. Follow that with a series of Dark and Stormy talls, a case of Goslings ginger beer and rum later, how will I have room for the pre dinner Aviation makings and night cap Manhattans.

I’m a solutions oriented guy, so here’s the solution:

Campari, sweet vermouth, oranges, and Spanish Bitters? Yes. And here’s how it works.

Eye opener; 1 to 1 Campari to Dolin, adjust to fit your palate.

Poolside? Poolside on Independence Day? Why an Americano of course; 1 to 1 to 2 parts Campari, Dolin, club soda.

To garnish the first I’d do a swath of orange, for the second, an orange wheel or three. I like the Spanish Bitters in each. Heavier in the eye opener, just a couple dashes in the Americano.

What about the night capper? Well, remember that gin I mentioned? A classic Negroni; 1 to 1 to 1 of our three players. Spanish Bitters to finish. And if the fireworks aren’t delivering, flame the orange for a finale.

I chose the Spanish Bitters for this weekend because they work well in the above drinks, but also in a Gin & Tonic or martini in case those are called for and I want to add a twist for the drinker.

Additionally, by going this route I also ensure that after a sixxer of Bell’s Two Hearted tonight, when my dad wants to switch to Manhattans, I know the vermouth will be fresh, because I brought it.

But most importantly, you arrive with only two bottles, no hassle, no strange looks, no scene. Yet, you can make all the above cocktails, and many more.

More you say? Yes. Take for example the Esquire Cocktail a 1 to 1 to 1 to 3 part ration of Aperol, liqueur, lemon, base spirit. Now, you’ve packed Campari, so that’s going to pack a bigger punch than Aperol, but if some wisenheimer cousin or brother in law starts talking cocktails and you want to show who the family cocktologist really is, give it a spin. I’d suggest pairing Dad’s bourbon, that crusty bottle of Benedictine, some lemons you saved from drowning in sun tea, and the Campari, with a splash of the Angostura or Spanish Bitters. Shake it up, or if you’ve finely strained the juice, you could even try stirring this one. It may not be the smoothest sipper, but it’ll put any naysayer in their place.

If you aren’t looking to over rattle your cocktologist’s saber, try the Golden Ratio by Jamie Boudreau. 1.5 parts spirit, .75 parts vermouth or other modifier, .25 parts liqueur or amaro. This ratio produces many fine cocktails. Simply use the vermouth you brought, the gin or bourbon available, and a quarter ounce of one of those dusty liqueurs.

So there you have it. Toss a bottle of Campari, some bitters, and a not too complex sweet vermouth in your bag and you’ll be ready to enjoy this long weekend in true cocktologist fashion.

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Whiskies to Relish

I recently ran across two whiskey blog posts on the always excellent Relish. Both listed ten favorite whiskeys. Both by two men in the know. The first post by #accomplishedeater Andrew Mark Veety gives some of his favorites that will also be available at the upcoming Whiskey in the Winter. The second post, by Jeff Stettner, owner of 33 Wine Bar, the home of one of the best appointed whiskey selections in St. Louis, lists some of Jeff’s favorites available at the Whiskey in the Winter event as well as at 33.

After reading these posts and enjoying and buying quite a bit of whiskey this weekend, I thought I’d put my own list together. But what to include? I drank half a liter of Schnucks Private Stock Bonded Bourbon Friday. I bought bottles of Van Winkle 12 year and Sazerac 18 year on Saturday. But a list of my recent whiskey purchases and consumption is of no value to anyone, least of all me. Then there’s that glass of Pappy Van Winkle 23 year I enjoyed on the first Tuesday in November of 2008. Or how about on the day my wife went into labor, I had a dram of Midleton Very Rare while preparing the house for its coming occupant. Those are two situations where the context may have out shown the whiskey itself, but a list of greatest pours of my life would be too subjective. Therefore, I thought I’d just toss out ten favorites that would be my suggested whiskies to add to a home bar.

  • Old Fitzgerald Bonded Bourbon – This $11 bonded bourbon is the bourbon that many of my favorite cocktails are prepared with at Taste. Generally if a bourbon is good enough for Ted Kilgore to pour, it’s good enough for little old me.
  • Elijah Craig 12 year – My rail bourbon of choice. Delivers more flavor than Buffalo Trace, especially when mixing. I’ve got two single barrel EC12’s at home as well. The quintessential mixing bourbon.
  • Parker’s Heritage 2012 – My bottle clocks in at 131.6 proof. That’s hot. Yet, this over proof bourbon is a sipper, I’ll take mine neat. If you’re looking for an over proof bourbon for mixing in something like Jeff Morganthaller’s Amaretto Sour, go with Booker’s.
  • Rittenhouse Rye – Why mess with Wild Turkey, George Dickel, Bullet, or whoever else is bottling ryes now, just mix with the original. This bonded rye brings enough spice and enough kick to be my go to be it; Algonquin, Manhattan, or Old Fashioned in my mixing glass.
  • Colonel E.H. Taylor Straight Rye – Occasionally you want a rye for sipping and Colonel Taylor delivers. Add a splash of water to cool a bit of the heat, but the body and rye flavors will still be there waiting. Try it in a Sazerac and let that heat cut through the absinthe.
  • Trybox New Make Rye – A true uncut whiskey. This beauty is unaged Rittenhouse and falls under the white dog category, and unlike those watered down versions you often see now that white dogs are cool, it’s 125 proof.
  • Yamazaki 12 year – I have to agree with everything Mr. Veety and Mr. Stettner wrote about this fine scotch. In addition, this is my favorite mixing scotch. Be it a Blood and Samurai or a Rusty Nakiri, I reach for the Yamazaki.
  • Ardbeg 10 Year – Laphroaig Cask Strength could just as easily made this list, but I believe the Ardbeg is a bit more approachable, but still delivers the funk.
  • Powers Gold Label – During my time in graduate school I was fortunate enough to travel to Ireland where I researched a paper on how the geology and geography of the Emerald Isle affected the evolution of their whiskey. While I was there I noticed everyone was drinking Paddy’s and Power’s, I chose the latter.
  • Redbreast Cask Strength – Whether your toasting a baby’s birth or a good man’s death, you need something at the home bar that’s up to the challenge. This is your whiskey.


A Mood Reviver

I was in a foul mood upon arriving home. Definitely needed a stiff drink, an best make it a double.

Went to the fridge and grabbed an unsuspecting lemon. Juiced the bastard and came up with 1.5 ounces fresh squeezed lemon juice. What to do with the juice? Pulled Regan’s “Joy of Mixilogy” and rifled through looking for a recipe calling for .75 ounces of lemon juice. Remember, needing a double.

My eyes caught the Corpse Reviver #1, well that nasty thing wouldn’t due, but #2 sounded good. Wasn’t looking for 1.5 ounces of Triple Sec, too sweet, so I improvised.

I saw Gary Regan’s recent tweet;

“@gazregan: When you make a Béarnaise sauce, do you go looking for Chef Jules Colette’s nineteenth-century recipe?:”

this very AM and can’t say I was inspired, because I held the same views, but I do suggest reading his blog posting. He speaks to playing with ratios when using higher proof spirits or sweeter/stronger modifiers, but my tampering is in the same vein. Ted Kilgore of Taste suggests playing with ingredients in classic recipes when working on your own concoctions.

But back to the matter at hand:

Mood Reviver
1.5 ounces Gin
1.5 ounces Lilet Blanc
1.5 ounces Lemon juice
.75 ounces Mandarine Napoleon
.75 ounces Maraschino Liqueur
3.0 dashes Regan’s Orange Bitters
2.0 dashes Dr. Adam’s Spanish Bitters

Combine in a cocktail tin, fill with ice, shake till frosty. Double strain into a cocktail coupe. Garnish with a swath of lemon peal.

Enjoy, don’t drive, that’s 4.5 ounces of booze mister, just have a second one and take a nap. Throw your keys under the couch before starting the first cocktail, just in case your mood worsens or improves too much.

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A Mother of a Cocktail

Needed something to put me at ease after a day spent at the ball park. A Cardinal’s loss and two burnt knees later, I needed a drink.

Went with an improved cocktail.

It being an all booze drink, I of course stirred it, didn’t want to bruise the booze. I decided to serve myself the drink with a two inch ice cube, in a short single old fashioned, with a cherry on top.

For the spirit I chose the Trybox Series Rye, which is unaged Rittenhouse, clocking in at 125 proof. For the liqueur I went with Maraschino. For the bitters I chose Bitters, Old Men Gangsta Lee’n Bitters. They’re a smokey bacon bitters. Tossed a house cherry in to finish.

I ended up with a strong, complex, sweet, not just improved, but perfect, cocktail. Just like my mom.


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A Revived Corpse Indeed

On most days a simple cup or eight of coffee will be enough to face the day, some days I need it bit more to brace myself for the coming onslaught, so coffee and a whiskey, then there are those other days…Like the day directly following Cinco de Drinko, I refuse to say Mayo, when the majority of revelers are reveling independence from France, and not an excuse to drink bottled margaritas, I’ll call it Cinco de Mayo. Anyway, today follows that nonsense, as well as Derby Day, something I do celebrate. Not only that, but for my StL brethren, today is Pigs and Pints at Civil Life Brewing Co.

As much as I’d love to be there, I have a higher calling this day, a baptism, and an opportunity to wear seersucker.

Still, after the numerous Juleps and the 750 ml of Imperial IPA I put down yesterday, I needed something strong and fortifying to get going this very morn.

When reviving a corpse, one has two options, Corpse Reviver No. 1 and Corpse Reviver No. 2, I like No. 2. Number 1 appears to be an after dinner or a boozer up fruity Manhattan.

Corpse Reviver No. 1
2.0 Applejack (Laird’s Bonded please)
.75 Sweet Vermouth
.75 Brandy

Stir in a mixing glass with ice, double strain, prepare to set hair on fire.

I drink, occasionally to excess, and if I started the morning with that blast of booze I’d end the evening with an arrest warrant. Therefore, I prefer the kinder, gentler, but buzz providing No. 2.

Corpse Reviver No. 2
.75 gin
.75 triple sec
.75 Lillet Blonde
.75 lemon juice
.25 Absinthe

Shake with ice, double strain, classically garnished with a lemon. I deviated here, I garnished with a grapefruit peel and added ten or so drops of Bittermens Hopped Grapefruit bitters.

Bittermens bitters are available at Boston Shaker where I get most of my shakers, specialty cups, and bitters. The Bittermens line is now available in the St. Louis market, you’ll see them proudly displayed at Taste, Blood & Sand, and Sanctuaria. They’ve got the full line, including shrubs, I’ve got the Tiki, Boston, and aforementioned bitters.

I also used Cointreau over triple sec, I just prefer it. Mandarine Napoleon or Grand Marnier have to heavy a brandy quotient and bog down the drink. As I prepared it, it’s tart, refreshing, and eye opening. Just the way it needs to be.

This drink also works well as an aperitif. It is the last cocktail I had on the last night of Monarch.

It did the job, getting me ready for a meal of five or so of there best appetizers. One should note, they didn’t double strain. Double straining is the dividing line between good and great. As I twitter tweeted Friday at @AmuseDouche11, if I wanted a snow cone, I’d order one. Of course that drink wasn’t even proportioned correctly and was horribly unbalanced, some that as simple as following the recipe for an Aviation would have corrected. The Monarch drink was perfect, other than the lack of tea strainer involvement. This versatile concoction can start a day, or start a dinner in style.

Harry Craddock noted, in “The Savoy Cocktail Book” that this drink should be “taken before 11 AM, or whenever steam and energy are needed.” I bet there are many of you out there, especially on this morning, needing a bit of both, so dust off the Lillet, pull your favorite local craft gin down, juice a lemon, and make Number 2 work for you.

In this shot No. 2 looks as angelic as I’m sure baby Kennedy will at her baptism later today. Good luck to proud papa and long time reader, Lance, and let’s hope for no impromptu No. 2s today.

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Summer is here.

Summer is here, the Cardinals are playing tonight, the Schlafly Farmer’s Market started today, the Masters starts tomorrow, the mercury has hit ninety in the last week, I don’t care what the calendar says, it’s summer, and that means it’s time for more gin, more KMOX Cardinal’s baseball, and more seersucker.

Nothing like sitting on the porch, sipping Aviations, and listening to Mike and John call a Cardinal’s game. I know you’re probably thinking, listening to the game, yes. For one, I can’t spend 162 nights glued to a TV, I need to be doing things around the house. For two, radio is the theatre of the mind, and listening to a game keeps the imagination and mind sharp. For three, Mike and John are the best announcer team in baseball, and I don’t feel like I’m drinking alone when I listen to Mike Shannon call a game.

So,what am I drinking? 20120404-194659.jpg
Tonight I am having my first Aviation of the season. This is my go to drink when the weather gets warm. It’s also my go to drink if I want to test the mustard of a new cocktail lounge. If they have Maraschino and Creme de Violet, they ought to be able to shake one of these up.

This once blew up in my face at 360, the over hyped, douche filled, completely disappointing bar at the top of the Ball Park Hilton across from Busch Stadium. The bartender made me an on the rocks Aviation with way too much Creme de Violet after I simply asked for an Aviation. The barman asked if I liked it, my shock at the fact that there was cubes of ice in my drink kept me from bringing that up, but I was able to mention the fact that my drink was cloyingly sweet. His response, “I usually make these for women.” What? DoIi look like a woman? What does that have to do with the ratio? If you don’t know how to make one, ask the customer, don’t assume anything. It’s a quarter ounce of Creme de Violet , wether or not the patron has a penis or a vagina, unless the customer asks for some other version, never assume they want anything other than a classic. In addition to that, my buddy who asks for Last Words when he sees Maraschino and Chartreuse, asked for a Last Word, and I had to walk the moron barman through the equal parts cocktail. Terrible. That place is a huge disappointment. Why have the liqueurs if all your barmen know how to do is pour a vodka tonic?

Anyway, unlike that no talent ass clown, I’ve made a million Aviations, the right way, but I thought I’d try something new and asked Dr. Adam Elmegirab for some advice on the Twitter, follow me at @AmuseDouche11, follow Dr. Adam at @AdamsBitters, I wanted to know what bitters to try in this traditionally bitterless beverage, so i asked the good Doctor. I wasn’t looking to add sweetness, sorry, still bitter about the 360 experience. Dr. Adam suggested his Spanish Bitters, for more on them click here , they worked wonderfully, and I wasn’t surprised as when it gets warmer Fee Brothers Rhubarb and Peach, Dr. Adam’s Spanish, and Bitter Truth’s Grapefruit are my usual reach fors.

2.0 ounces gin
1.0 ounces Maraschino Liqueur
.50 ounces lemon juice
.25 ounces Creme de Violet

Shake ingredients for twenty five seconds and then double strain into a chilled cocktail glass. I garnish with a strip of lemon.

I went with Dr. Adam’s Spanish Bitters, but could have easily gone with Bar Keep’s Lavendar Spice. It would have accompanied the Creme de Violet nicely.

Either way, it’s a dynamite cocktail.

I’ve been known to make pitchers of Aviations in preparation for a Cardinal’s game.

They’re great, but you need to use large cubes so that the drink isn’t diluted to far. You can see I used round ones from a ice sphere mold my boss gave me.

I’ve had Aviations without the Creme de Violet, they aren’t bad, but they lack the beautiful sky like blue color and a bit of sweetness. Go that route if you don’t have the Creme de Violet, but feel like a boozey, yet refreshing, warm weather cocktail. But, go get a bottle, it’s not that pricey checking in at about $25 a bottle, and at .25 an ounce per drink, it’ll take a lot of Aviations to run through a bottle. At one Aviation per Cardinal’s game, you’d go through two bottles on a season, a worthwhile investment. While you’re investing, get some Dr. Adam’s Spanish Bitters at cocktail kingdom or

There’s no Cardinals baseball tomorrow, but as it’s officially summer in my book, which is the only book that matters, I’ll be rocking the seersucker

and white bucks,

to start the new season. I’m sure I’ll also find a reason to have a spot of gin on the porch. The only thing better than seersucker and an Aviation is seersucker and a Mint Julep. The Kentucky Colonel Mint I picked up at the Schlafly Farmer’s Market will help with those later this summer.


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Sunday Scramble

I started Sunday off a little foggy from a long Saturday. I knew I needed to be productive, so simply tossing back one of the usual suspects wouldn’t due. Part of Saturday night involved a trip to Taste to see Ted, Travis, and Mark. I noticed someone was drinking club soda and Angostura. This peaked my interest then and the next morning I thought that might do the trick. It was a smashing success. Normally I don’t keep club soda, but the wife had purchased a large bottle of Voss sparkling water for me a couple days earlier, I’d asked for regular Voss. Anyway, I quickly dumped a half ounce or so of Angostura in the bottle, and there I had it, the perfect eye opener for a busy day.

I probably could have had a heavier hand on the bitters, but didn’t want to over do it. It was only 10 AM and I was going to be walking through Home Depot with my libation. Hang over, or fogginess, lifted, I started about my day.

Saturday we’d purchased a few herb starters at Loca Harvest after having a delightful brunch at their cafe location just down Morganford from the grocer. Planting them was my first duty after getting some much needed supplies at the aforementioned HD. What to pair with gardening?

Friday I picked up my number one weekend need, some Bell’s Oberon, from the Rock Hill Wine and Cheese Place.

Oberon is the beer for a warm days work. No disrespect to Schlafly Helles or Boulevard Wheat, it’s just Oberon is the Plato’s form for warm weather beers.

I fired up the grill mid afternoon to do a bit of flank steak I picked up at Baumann’s Fine Meats. The day before I’d tossed the steak into a modified version of my Grandad’s marinade.

Grandad’s Marinade
1.0 Lemon juiced
.50 cup Soy Sauce
.25 cup dry red wine
3.0 tbs oil
2.0 tbs Worcester
1.0 large clove of garlic
1.0 bundle chopped scallions
1.0 tsp dry dill weed

I changed things up by substituting rice wine vinegar for the wine, no dill weed, but added red pepper flake, some fish sauce, a shot of bourbon, some housin sauce and a spot of hirin. I was going for an Asian marinade, and I was successful.

I grilled the steak a bit past medium and then sliced it against the grain. It was quite tender. I served the meat on top of some sautéd onions over rice and peas.

Rice and Peas
1.0 cup water
.50 cup chicken stock
.50 cup coconut milk
.50 tsp ginger
1.0 cup rice

I toasted the rice in some butter and then add the other ingredients and brought it all to a boil. Boil for 4-5 minutes then place a tea towel under the lid and let stand for 35 minutes. Or, follow your rice package’s instructions.

After the rice finished I added a quarter teaspoon each of cinnamon and nutmeg. Both freshly grated.

I topped the dish with Sriracha garlic chili paste and some, or a, chiffonade of cinnamon basil that I’d purchased at Local Harvest.

I washed it down with a 50/50 Pernod and water over ice, perfectly refreshing. It was such a great night we even ate outside, something I generally loath. If you want to have a picnic, just invite a bunch of flies into your home and eat your meal on the floor. That being said, Sunday was the exception to the rule.

For dessert, a walk to Mr. Wizard’s Custard was in order, not bad. I had the turtle, the wife went with caramel and pecans. We were both sad to see they didn’t have butterscotch or pralines. But a walk to Ted Drew’s or Bobby’s wasn’t possible, so Mr. Wizard’s it was, and though it wasn’t the same as our favorites, we’ll be back.

Next time we may walk to the Kakao in Maplewood for ice-cream, but they close at 7 PM everyday but Sunday, when they close up at 5 PM. That doesn’t leave much of a chance for a walk over for dessert. Unfortunate.

So, now that the weather is warm, grab some warm weather beers, fire up the grill, and then treat yourself with a walk for some ice-cream. Take advantage of this weather, it’s the first “Spring” we’ve had in a decade, god bless you global warming.

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Double Jack!

I saw some tweets about Firestone’s Union Jack, so while I sat out and enjoyed this weather, I thought I’d treat myself to a bomber of the Double Jack on the porch.

To steal a line from The Urge, Damn this shit is goooooooood…

It’s better than Bell’s Hopslam, better than Founder’s Devil Dancer, better than damn near any hoppy beer I’ve consumed. Its tops for Imperial or double IPAs. Just the right amount of grapefruit and pine, with a good, creamy head, and plenty of body to carry the day.

With that in mind, while it’s still a bit cool at night, get your behind to the Wine Merchant and score a bottle. Then, next time we get a cool breeze with some night time spring showers, get your behind on your porch or deck and enjoy 22 ounces of some of the tastiest beer this douche has ever put lips to.

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An improved cocktail, for an improved day

Improved Tequila Cocktail
2 oz Reposado Tequila
1 teaspoon Maraschino Liqueur
1 teaspoon agave nectar
2 dashes bitters

Stir ingredients in a stirring pitcher and then strain into a glass.

Garnish with a wist of lemon peel. I served mine in a rocks glass with a couple cubes. Twist the lemon peel over the drink, rub the rim of the glass, then drop it in as a garnish.

For more on improved cocktails, read Wonderich’s piece for Esquire. Basically, a cocktail is base, with bitters and simple syrup. A fancy cocktail is the same, with a lemon twist, an improved cocktail has Cointreau or Maraschino added in. I enjoy working with Maraschino, it adds a nutty dryness that I love.

For the bitters, I used Dr. Adams Dandelion & Burdock Bitters.

Occasionally I’ll purchase an odd bottling of bitters, such as this one from Dr. Adam. When I do this, I’ll research recipes for these bitters, and see what base spirits they work best with. The manufacture is often the best place to start.

Dr. Adam macerates, bottles, labels, and markets his own bitters out in Scotland. My kind of producer. The Dandelion & Burdock are wonderful with tequila. His Spanish Bitters are nice with rum or gin. Look for them at cocktailkingdom.

Often times I’ll see a new bitters at a bar and will ask the man or woman behind the stick how they incorporate the bitters. In St. Louis there’s been an influx of Bittermen’s Bitters. You’ll see the Tiki and Burlesque, which I have, as well as a chocolate bitters and several shrubs. They’re all damn good as well. Boston Bittahs in a G&T for one interesting usage.

I’ll use Bittermen’s Hopped Grapefruit bitters for a tasty twist on the improved tequila cocktail. Grapefruit has always paired well with tequila.

Look around and find a bottling to try for yourself. As I’ve said before, bitters are a wonderful way to change things up with your favorite cocktail. Enjoy.

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A Vacation to La Floridita

After a rough day at the salt mine and construction between said mine and my house, I needed a vacation. After considering finances, work schedules, and other issues, I determined a vacation wasn’t feasible. Therefore, I decided to, in the immortal words of Jonathan Edwards, lay around the shanty, mama, and put a good buzz on.

How to acquire this buzz? Since I was thinking vacation, I thought Florida, personally I hate “beach” vacations, but my wife loves them, so naturally, we go on “beach” vacations, so naturally, I thought La Floridita.

La Floridita
2.0 ounces light rum
.75 ounces lime juice (half a lime)
.50 ounces simple syrup
.50 ounces Maraschino Liqueur

Shake the dickens out of this drink. Some serve it over crushed ice. I cannot bring myself to do this. I do give it a healthy shake, but double strain it and let the drink maintain it’s dignity, mingling simply with a homemade maraschino cherry, and not perverted or diluted by crushed ice or whatever TGI Nit Wit may put in their daiquiris. If you want a overly sweet snow cone, then go to a shaved ice stand.

Recipes differ, but most daiquiri recipes are variant of the 3-2-1 or 2-1-1 sour ratios. For a traditional daiquiri I prefer 2.5 rum, .75 lime juice, .5 simple syrup, but that’s my flavor profile.

I consider the Maraschino a sweet component, even though it’s a dry sweetness, and did .25 ounces for this recipe. The recipe calls for more, but I tweaked it to fit my pallet. Booze wise its not too far off from my preferred classic daiquiri.

Dr. Cocktail, Ted Haigh, author of “Vintage Cocktails and Forgotten Spirits” uses equal parts, a teaspoon of each sweetener with half a lime and two ounces of rum. This should work out to about 2-1-1. His book is a must own for anyone interested in cocktails.

Daiquiris and variations on the classic rum libation are a main stay as the temperature rises. If you don’t already have a few rums, get some, along with a handful of limes, so you can go on your own vacations. A spoiled lime every now and then is a small price to pay to remain twenty seconds of shaking from a Floridita vacation.

When life gives you limes, make Daiquiris.

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