Made a copy of Death & Co.'s 'C u r e F o r P a i n'. A phenomenal choice for a late bar study night. I last tried making this when I had some Port hanging around, leftover Quinta do Noval 1999, but there were just a few drops and it is gone. So:
1.25oz Sazerac 6 rye
O.75 oz Stagg (really, I know that's a sad thing to do to it)
0.75oz Vya Sweet Vermouth
O.5oz white crime de cacao
Orange rind as garnish, which is essential.
This thing is really singing for me tonight, as the chocolate notes doing battle with the Campari against the background of a rye/bourbon Manhattan, essentially, is quite remarkable. Something about the woodiness of the Stagg really holds it together. Freaking excellent.
Now, back to third party ripoff.
Originally Posted by denning
I made an Aviation last night with Creme de Yvette instead of Creme de Violette. I have a bottle of Creme de Yvette and I realized that I need to start working my way through it.
Any other recommendations for recipes using it?