What are you drinking right now? - Page 892
The aforementioned as-yet-unnamed Rumless Tiki Drink, featuring Holland Gin:
1 oz. Bols genever
1 oz. Bourbon (OGD100)
1/2 oz. Cognac
1/2 oz. Laird's bonded apple brandy
1 oz. lime
1/4 oz. Cointreau (*1/2 oz. if a sweeter drink is preferred)
3/8 oz. falernum (*increase to 1/2 oz. if increasing Cointreau)
2 dashes orange bitters
2 drops orange flower water
Shake with crushed ice. Pour with crushed ice from shaker into appropriately-garish glassware (or a Collins glass if no Tiki-appropriate glassware is on hand.) Top with fresh ice. Garnish as whims and supply allow.
I tend to prefer my drinks more on the bracingly-sour end of the spectrum (e.g., 2.5:1:1 Margaritas.) Those with more moderate tastes should up the Cointreau (and to a lesser extent the Falernum) as suggested above.
Really enjoy this book. It's all I ever wanted out of a cocktail book. No anecdotal evidence or aphorisms for his contentions. A lot of the science aspect of cocktails mixed with tradition and history. Wish I had started with this one
Hottenroth from the bruery. It's a berlinerweisse. At 3.5% alcohol it's eminently sessionable. More sour than more traditional berlinerweisse but has lovely crispness and citrus notes to it, the lack of filtration makes for nice umami and richness, must say it's quite nice.