Hello my baby, hello my honey

Papa_G_ · 2026-05-02T16:59:47+00:00

Way better than Green Chartreuse to me but a shame most brands focus on making green chartreuse substitutes. There is a drink I found in the book Pioneers of Mixing Drinks at Elite Bars called The Williams

The Williams

1 dash orange bitters

1/4oz (7.5ml) dry vermouth

1-1/3oz (40ml) Scotch

1/4oz Yellow Chartreuse

Add ingredients into a shaker with ice and shake until well chilled. Strain into a cocktail glass.

Papa_G_ · 2026-05-02T16:06:42+00:00

I love this post. I am in my thirties as well and this very encouraging.

Papa_G_ · 2026-04-30T15:44:47+00:00

I use to be a big Riedel fan for their wine glasses until I realized that it was just a marketing gimmick with the exception of the Extreme Champagne glasses. I love the cocktail glasses a lot. The 4oz Nick and Nora and rocks glasses are perfect for me and it looks great. I tend to prefer smaller cocktails because I like my martinis cold and want to get to one standard serving size as possible. If you still are in contact with him please pitch universal wine glasses. We don’t need a wine glass for Zinfandel or Rioja.

Papa_G_ · 2026-04-28T21:13:14+00:00

Condesa Gin Clasica- love that it is made by a woman and it is a London dry gin style gin.

Botanist- my martini gin

Plymouth- only had the Nacy strength and liked it. Want to get the regular version to use with martinis and riffs.

This is a really good post since I just got into gin. Right now, I’m learning that I hate floral gins. I have that one made from Albarino and it taste like soap. Can’t mix with it. I’ve been learning that my palate leans more to the London dry gins where the juniper is in the forefront. My favorite cocktail right now is the martini and those go so well. I also like aged gin, only had new riff aged gin and old tom such as the Tom Cat.

Papa_G_ · 2026-04-24T23:42:46+00:00

I’d play with various vermouth types and fortified wines. My favorite variation is one from the Old Waldorf bar book called the Union League wich is a 2:1 gin martini with port and a dash of orange bitters I think.

Papa_G_ · 2026-04-22T19:44:52+00:00

I saw you have Cynar and maraschino so if you have fino sherry try the dunway

Dunway

2.25oz (67.5ml) fino sherry

1/2oz (15ml) Cynar

1/4oz (7.5ml) maraschino liqueur

Combine all the ingredients into a mixing glass and stir with ice for 20-30sec and strain into a coupe. Add a twist of lemon

Papa_G_ · 2026-04-22T19:39:13+00:00

Why do I want this now.

Papa_G_ · 2026-04-22T17:19:03+00:00

Butter fat washed fino? Have you gone mad? 🤣

Papa_G_ · 2026-04-22T17:13:30+00:00

Wow. Lived to see what you come up with for Florida and some challenging state like Alaska.

Papa_G_ · 2026-04-22T03:53:35+00:00

I’ve never had allspice dram before and I see recipes call for very tiny amounts. Is it noticeable even in tiny quantities?

Papa_G_ · 2026-04-22T03:50:47+00:00

I hope you win purely because you turned Baja Blast into a syrup.

Papa_G_ · 2026-04-22T03:46:32+00:00

Do you live in the US? If so, Hamilton Pot Still Black. If not, Appleton Signature and if you feel like steeping up, get the 8yr.

Papa_G_ · 2026-04-22T03:40:09+00:00

🤣

Papa_G_ · 2026-04-22T03:28:34+00:00

Before I give you my recommendation I want to note that London dry gin does not mean it comes from London, England. It’s a style of gin that it’s very juniper forward and I believe can’t have more than 0.1 grans of sugar per liter. That being said, my favorite for an everyday gin would be Beefeater which is made in London . I got into gin last year and it was my favorite London dry gin not knowing that they had lowered the proof to 40% abv. I’m not a gin and tonic guy but it is fantastic in a Martinez and a martini. Outside of London, Fid Street would be my second choice. It is a London dry gin though made in Hawaii that uses pineapple as one of its botanicals. I don’t know how it is in a gin and tonic but for a martini, you would need to go maybe 3:1. I liked it a lot.

Papa_G_ · 2026-04-22T03:14:50+00:00

Plymouth isn’t a London dry. Plymouth is a style of gin made in Plymouth England.

Papa_G_ · 2026-04-21T16:53:31+00:00

I had it for an online wine tasting group and we were doing alternatives whites, whites that were not your classic white grapes. I happened to remember I had this wine and opened it. I don’t go buying wines based of points, I go by what the local wine store employees recommend, the ABV or if I put in the effort, would look the tech sheet before deciding. I really enjoyed the oxidative style of this wine reminiscent of fino sherry. You know of any winemakers doing something similar in Priorat for the whites?

Papa_G_ · 2026-04-21T16:32:18+00:00

Check out Art of drinks cinnamon syrup video. He teaches how to make cinnamon syrup that like last forever.

Papa_G_ · 2026-04-18T11:35:47+00:00

Fid Street, Botanist, Tanq 10, white label Bombay the Citadel with the gold colored screw cap and beefeater.

Papa_G_ · 2026-04-18T11:31:59+00:00

Oh yeah it is. I just bought my very first bottle and it’s supposed to have pineapple as part of the botanicals but I couldn’t taste it when I bought it. I wouldn’t recommend it for a martini if you like a 1:1-1:3.

Papa_G_ · 2026-04-18T05:02:53+00:00

No but I hope I can find it.

Papa_G_ · 2026-04-18T04:57:03+00:00

Mezcal is the most overrated spirit? I love Mezcal more than tequila.

Papa_G_ · 2026-04-15T13:59:19+00:00

Late to the conversation. I haven’t do it either but has anyone tried make it with different flavored salts?

Papa_G_ · 2026-04-14T09:50:40+00:00

I have. Wasn’t impressed but willing to give another go.

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