licorice? huh, never got that in a Draak before. not one of my favorites either tbh.
What are you drinking right now? - Page 788
Today: Westmalle Tripel. La Trappe Isid'or. Vesper (three parts Beefeater 94 proof; one part 80 proof Smirnoff Black, one tsp Lillet blanc). Moeder Overste Tripel. Martini (three parts Citadelle, one part Dolin dry, one tsp olive brin, Sicilian green olive as garnish).
^ Can you get some Tempus Fugits Kina l'Avion D'Or in Germany? Or Cocchi Americano? Either can really take the Vesper to a whole new level, when used in place of the Lillet.
Incidentally, I picked up some Smirnoff Black while in Tokyo; once I get over this damnable cold I will try some and see if it meets the recollection of my memories.
No, but not quite what I'm looking for. I want drinks that are shaken and served in a cocktail glass, and both of those seem to be rum, lime, and different types of syrup. I'm looking for the rum world's version of a corpse reviver #2. The vast majority of the rum drinks I find are very much in things that are easy to pigeonhole as tropical in one way or another, and while I understand that that's true to rum's origin, I want to figure out ways to use it more broadly, not least because a lot of those drinks, while wonderful in their own right, don't seem quite right outside of summer.
Oh, that sounds yummy. Have you tried just that? I am stream of consciousness thinking 1.75 oz El Dorado 3yr (upping it a bit as it is mild), 0.75 oz 50:50 lemon/grapefruit juice, 0.50oz Blanc Vermouth (Dolin, preferably, M&R tastes like chocolate), and the requisite quantity of Cointreau as necessary to adjust the sweetness (though I might use some simple to balance it if it would require too much modifier). Maraschino or St. Germain might be good subs for the modifier -- can't be anything that is too heavy since rum is so delicate. St. Germain particularly, as it goes well with grapefruit, but the lychee note might take it in that floral/tropical direction. Yes, it borrows from the Hemmingway a bit, but rum is yummy with grapefruit.
2 oz. Alberta Springs 100% rye, rinse of Vieux Pontarlier absinthe, 3 dashes Peychaud's bitters, half dash Angostura bitters, sugar cube, lemon peel.
Thoughts: I normally hate licorice, so the combined smell of the Peychaud's and absinthe turned my nose up a little, but the taste was not redolent of licorice and the baking spice flavours of the rye came through on the palette. A Fresher lemon would have helped even more with the fragrance of the lemon cutting the licorice smell, but it was quite tasty all in all.