Wiser's is what you want for Canadian whisky. Whether you're mixing or drinking manhattans this is your go to Canadian.
Zestos Vinos de Madrid Old Vines was the wine.
This is SO true in the scotch world. Bourbon, rye, and rum all have their medians far lower.
I've always wanted to try this, but forget whenever I open a bottle of port. I never seem to get the same colors out of my cocktails that Haigh has in his book, either. The Coffee Cocktail really does look like coffee in the book, but does not at all seem like it would be that color unless the port was tawny. I have had similar problems with the Communist and the Blood and Sand, both of which look terrible. I have begun to suspect that the drinks in the pictures are not always the actual drinks, because they all look too pretty. Some of these cocktails have a distinctly crappy color.
Yeah, I've tried it a couple of times and still pretty much think the same thing. Ugh. I got it to make the Hanky Panky, too, but have never actually tried it. I also don't like Cynar, though I have not had it in a very long time and I have liked every other amaro I've ever tried (Nonino, Ramazotti, Averna, Meletti, et. al.). It's the peppermint/menthol thing in Fernet that I really don't like, especially against its earthy background. That menthol is also dramatically present in two Campari substitutes: Luxardo Bitter and Gran Classico. I can deal with it in the Gran Classico, but not in the Luxardo.
This is itself stealth snootiness.
Incidentally, has anyone had a dry orange spirit/liquor/liqueur? By that I mean a generally clear spirit, like a curacao, but that is not so ridiculously sweet. The Ferrand need not apply, as it is almost as sweet as Cointreau. Not interested in caramel spirits, like, say, Picon (or CiaoCaro, which I think is similar), or also the Bols Dry Orange. I've never had the Hiram Walker stuff, but I don't know if it is any good anyway.