23 Comments
Nov 18, 2021Liked by Peter Suderman

Something I would like is a shopping list for the Friday post. Pretty frequently I won't have all of the ingredients, and hitting up a liquor store in Utah on Friday nights after work is not the most fun.

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Nov 19, 2021Liked by Peter Suderman

I second this, the Friday newsletter often drops after I've done my pre weekend shopping. Even if it comes beforehand, I'll just skim quickly at work to see what ingredients I need and read it in full later. A teaser ingredient list on Thursday or early Friday would be great!

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Nov 19, 2021Liked by Peter Suderman

Teaser ingredient list or even just the special ingredient that even dedicated subscribers might not have on hand. (Looking at you... aquavit)

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This is an interesting idea. I could provide it many, probably most, weeks, as I usually write a few days ahead, although the reality is that sometimes the newsletter changes on Friday afternoon just a few hours before it's sent out. I have also wanted to avoid over-filling inboxes, so the newsletter was always intended to be the shopping list. My thought had always been: It's weekend project - or even a *next* weekend project. But I'll think about trying to find a way to do a prep list that isn't too pushy.

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Nov 19, 2021Liked by Peter Suderman

Happy anniversary! I get so much out of this newsletter that it's easily worth multiples of what it costs. Some of the things I've liked best are the syrup recipes and techniques, especially demerara gum, rich simple, grenadine, honey, and ginger. All the tikis, all the negronis, the improved Last Word, the Gold Rush, the Laphroaig Project. Using cracked ice in martinis. The four-hour martini! The book recs, like the Bar Book and A Proper Drink. There are really too many gems to name. I like that there's so much information about the provenance of the drinks--who created them and where to learn more about those bars and bartenders. Only one thing really worked out badly for me, and that would be barrel aging. I got the barrel that was linked to, followed the maker's instructions on curing and leak-proofing, but it drives me crazy with the constant leaks, especially from the spout (which I frequently smear with barrel wax). I went with the Boodles/Dolin martini which tasted delicious when I sampled the pre-aged version, and tasted good after a week. After three weeks I bottled it and it just tastes like wood juice. I also have to be careful of it because it causes blinding headaches. I'm sharing this because you asked for the good and the bad, but mostly I just want to acknowledge what a thoughtful, well-written, and helpful series you've written!

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Sorry about the barrel issues! I've never had a bad barrel myself, but I know they exist. (And even good ones can start to leak after some use/abuse.) If the leak is mostly coming through the spout, the only idea I have is to thwack it with a mallet. Sometimes they are difficult to secure.

I hesitate to recommend a second barrel since it sounds like the first didn't go so well, but if you can get the original barrel to not leak (or not leak too much) you might try a very short aging period, since it sounds like you had a good-tasting batch after a short period in the barrel.

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Nov 18, 2021Liked by Peter Suderman

Happy birthday, or anniversary, or something! I’ve so enjoyed the blog. Got hooked into a subscription on account of the really excellent free Jack Rose post (which soon became one of my favorite cocktails). What I especially appreciate is they way you walk through various specs to explain how big a difference small ratio tweaks can make to the final drink—that’s what I think most distinguishes this blog from the others lurking around the web. I’m looking forward to that aspect of the mezcal post, which I’ve had trouble mixing without having it take over. Also the book recommendations are great (Sother Teague’s book is now one of my favorites). Cheers!

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author

Thank you! For this, and for all your wise comments this year.

I have come to think of comparative recipe/ratio/spec analysis as one of the things that I can do with this newsletter that I don't really see being done elsewhere. And it's reflective of how I think about cocktails, in that when I make drinks I'm usually thinking about some generic/base recipe and then trying to figure out who (most often some great bartender, less often, me) has best iterated on that recipe to create the ideal version. In many cases, there are several useful iterations, and the goal is to mentally juggle all the different versions and understand what's useful (or not) about all of them.

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The Jack Rose hooked me, too, and I have no regrets! This was the first Substack I paid for, and it is still my favorite.

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author

Thank you!

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Nov 27, 2021Liked by Peter Suderman

It would be great to see some articles summarizing how to classify different spirits. You've talked a little bit about bourbons and rums (I use the Smuggler's Cove table a lot). I have a healthy bar - but having an easy-to-reference guild for substitutions would be great! Another overview topic I'd like to see is cocktail classifications summarizing what you've covered so far (or expanding a bit) in a single post.

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Nov 19, 2021Liked by Peter Suderman

Love this substack! Have you made a good Vieux Carre or other New Orleans style drinks?

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author

Thank you! I published a Vieux Carre recipe very early on, but it's a drink I will definitely come back to in the next several months as part of a run on Benedictine and New Orleans drinks.

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Nov 19, 2021Liked by Peter Suderman

There has a been a lot to like in this first year. Learning about the right tools to have around and how to use them has been eye opening for me. I am primarily a whiskey guy so I've very much enjoyed learning about different bourbons, rye, etc. And learning about vermouths has been great. And syrups. I do appreciate the advice that takes advantage of ingredients that I'm likely to already have around the house. I'm less of a fan of recipes that call for ingredients that are obscure or expensive or both. (I'm prepared to pay large $$ for a good whiskey or gin or whatever but still struggle with shelling out much for the other ingredients. but yes, i've given up Martini & Rossi vermouths!)

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Nov 19, 2021Liked by Peter Suderman

Happy anniversary! It's been a year since, thanks to you, I did my first infusion, just in time for thanksgiving. I signed up immediately after I found out you were starting a substack. Much better than checking your tweets for recipes

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Nov 18, 2021Liked by Peter Suderman

Thanks - I have learned a ton over the last almost year that I’ve been a subscriber. I joined just after last Thanksgiving so I’m looking forward to making the infused Brandy sour for everyone this Thanksgiving. I like your year two ideas - particularly batching as that is a need that comes up for me somewhat frequently. One challenge I do have with some recipes is that we don’t have access in our PA state store to the specific ingredient you recommend. Therefore, when possible, I always appreciate you offering alternative ingredients. Thanks!

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Nov 18, 2021Liked by Peter Suderman

Congrats on the first year. The newsletters have consistently brought a grin to my week. I’ve learned a lot and they have really inspired me to get outside my cocktail bubble. If you get book leave from Reason, I hope you spend it on a cocktail book. Cheers. V

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I really liked the earlier “One Good Bottle” posts that highlighted interesting bottles and how to use them. I’m a huge fan of amaro and strange spirits, so I would love more of those! Also I love regional and international cocktails, so that would be interesting as well

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We are definitely doing some amaro-forward drinks this coming year!

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Thank you for the care you put into each post! I feel like I have become a better drink maker (and imbiber). I was going to ask about batching and party prep and you have that covered. Looking forward to another year of learning and drinking. Cheers!

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author

Batching and party prep is definitely coming, probably over multiple posts, since there are a bunch of different things to think about. Some of the trick is measuring. But mostly it's about planning and time-keeping.

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My suggestion: do the thing where you came up with a small number of rums that can be blended and subbed to make a bunch of tiki recipes work, but for amaro.

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author

It's a little bit more difficult, but yeah, I have a system I'm working on for keeping amaro bottle count relatively low and making subs when you don't have a giant-sized backbar.

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