Those are the proportions of spirits I use. Bitters, amount and type, are personal preference. I've been enjoying a dash of Boker's and a dash of Whiskey Barrel-Aged.
What are you drinking right now? - Page 771
Really freaking yummy. The definition, I think, of smooth.
Hit my cask-aged Manhattan for the first time. It's been about three weeks. It's starting to round out nicely, but hasn't developed any additional depth yet. Very enjoyable, very smooth (the wife got in trouble ).
Also tried a "Remember the Maine."
2 oz rye
3/4 sweet vermouth
2 tsp cherry brandy
Very interesting. I really like the cherry note along with the anise, but I've been on a cherry-brandy kick this week.
I love cherry in cocktails, but find so few are actually any good. I find Heering to taste very 'cooked' if you know what I mean. The Rothman & Winter Cherry is very fresh, so I am experimenting with that. There is a cocktail I have been trying to perfect, with Scotch, Cointreau, and Cherry -- but it is not right yet! It eludes me. So frustrating.
Dude, my father bought me a 1L and a 2L cask for Christmas. Truly a good present for me. My 1 L cask is soaking with water waiting for some Negroni. I will try that first and run Manhattan in the big cask, which will be followed by Negroni. Any tips?
Ah, that's always a challenge, especially not having any modifiers like Cointreau. That sort of thing comes up for me a lot at other people's houses -- they know I like cocktails, so ask me to make somethinmg with their flavored vodka, yellowed citrus and old vermouth. They know not what they do! But its hard to explain.
Help us a little! What of those did you like or not like? Some direction helps -- failing that, just buy one scotch from each region and try them, then expand. Also, I would direct you to the Scotch thread, where most of the experts hang out.