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