surprised the white lady is in the obscure category, it's a delightful cocktail with common ingredients and a simple recipe. highly recommend trying it, it's one of my go-to cocktails to make at home.
I drank every cocktail
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Re: I drank every cocktail
#22my favorite cocktail these days is the bijou, which you can think of as a negroni with green chartreuse instead of campari, and with orange bitters—you wouldn't think chartreuse and italian vermouth would make a good drink but it's fantastic bonus if garnished with a green olive
I'm out of chartreuse. Think it'll work with absinthe?
That'll give you a totally different drink. Chartreuse and absinthe both have strong but different flavors; not to mention that a bijou has 3/4oz of chartreuse but that much absinthe would totally overpower any other ingredient.
Re: I drank every cocktail
#23Did you, though? Many great cocktails (including ones on the IBA list) are really show cases of a very specific liqueur or spirit... and when that product dies, you may have something similar, or something inspired by, or something attempting to recreate... but you haven't had the classic cocktail. For example, unless you stir up a new-old-stock bottle of Kina Lillet (and its flavor has held up over time), I'd argue…
Lillet Blanc is supposed to be the closest you can get. But admittedly, it is likely different.
I would bet there are some DIY infusions out there which nail it though.
Re: I drank every cocktail
#24my favorite cocktail these days is the bijou, which you can think of as a negroni with green chartreuse instead of campari, and with orange bitters—you wouldn't think chartreuse and italian vermouth would make a good drink but it's fantastic bonus if garnished with a green olive
I'm out of chartreuse. Think it'll work with absinthe?
It would be radically different. I love absinthe but there's a special place in my heart for Green Chartreuse.
Damn, now I want a Last Word.
Re: I drank every cocktail
#25Very cool motivation around personal “lists” generally! Gin took me the longest to “get” and subtle cocktails that play to its strengths seem to have had the most lasting appeal. Whiskey drinks are great but I’d usually just rather have a nice whiskey straight, versus diluted with sugar. Whiskey+wine has some good combos. Likewise with tequila. Rum/rhum I still don’t get the sipping side, so cocktails is still the go…
I was in the same boat about sipping rum not being very interesting until I found Zacapa Guatemalan rum. It's relatively common and reasonably priced and very delicious coming from someone who likes whiskey neat and also many cocktails. If you wanna feont the cash for the Zacapa XO for ~$125+/bottle then you are in for an amazing treat.
Re: I drank every cocktail
#26If you wanna run thru this list and get a tally, I quickly created this lovable app: https://cocktail-checkered-log.lovable.app/ . I'm at 68/102!
Does this maintain state if navigate away ?
Yes, the site seems to save the checked cocktails into Local Storage (you can click some, and in your browser's inspection tools you can check. Eg. in Firefox > Inspect > Storage > Local Storage, there's a key with "cocktail-tracker").
I've checked and closing/reopening works (of course locally only, no incognito tabs, etc...)
Re: I drank every cocktail
#27Hah. What a great idea for a side quest. Still tempted to try to speed run it though. I reckon in a place like NYC or London you could get it done in a week easy :D
Re: I drank every cocktail
#28> Incidentally, my 24th birthday was quickly approaching
What would have been hilarious is if he had said "my 14th birthday was quickly approaching" at this point in the post
Re: I drank every cocktail
#29my favorite cocktail these days is the bijou, which you can think of as a negroni with green chartreuse instead of campari, and with orange bitters—you wouldn't think chartreuse and italian vermouth would make a good drink but it's fantastic bonus if garnished with a green olive
I'm out of chartreuse. Think it'll work with absinthe?
Chartreuse doesn't really have any good substitutes that I can think of, it's got a very distinct flavour that's nothing like absinthe (I like to lovingly describe it as lawn steeped in everclear).
Still make the drink with absinthe and see how it goes though - it'll taste totally different but it might still be good, and the ABV and (lack of) sweetness of chartreuse and absinthe are at least fairly close.
Re: I drank every cocktail
#30> First semester that year, I took a Beverage Management class, which was ostensibly about managing bars, but it was no secret that everyone took it because of its tasting component.
Is this breadth of topics common for the American higher educational system or did the author go to a special university?