Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)

[seawolf]

@Jett129 I've always wondered, and true or not, at least now I've heard one possible origin.

[jfox1980]

Such a great sipper or for making old fashioned and Manhattans

[ARNC]

Possibly my second favourite type of delivery (after IH, obviously)!

[seawolf]

That gin sounds really interesting!

[ARNC]

@seawolf I have some ideas …

[jfox1980]

Sweetness on the tongue!

[jfox1980]

Cheers!

[ARNC]

@seawolf well this was certainly worth the experiment! It definitely falls somewhere on the Negroni-Boulevardier axis, but has its own unique character.

[seawolf]

@ARNC that seems like an ideal cocktail!

[ARNC]

@seawolf I’ve tried two versions - first equal parts, second upped the gin to 1.25 plus added 2 drops of Bob’s chocolate bitters - not sure which I prefer so might need more experimenting on another day.

[seawolf]

@ARNC definitely more experimenting! Chocolate bitters in a Negroni is chef’s kiss

[Jett129]

@seawolf Recently made an old fashioned with chocolate bitters. Really good.

[seawolf]

I was making bleu cheese olives for some martinis the other day and realized that the pimientos I was pulling out to replace with cheese weren’t real chunks of pimiento, but a puréed pimiento paste held together with food additives. Not good! Does anyone have a good martini olive brand that they swear by?

[ARNC]

@seawolf the latest iteration of the aged gin negronis is not for purists! Back to equal parts, but I substituted a lemon twist for the orange and it seems to cut through the woodiness of the gin better.

On the subject of garnishes, I have nothing to contribute from experience on olives (I prefer my martinis with a twist) but Jack Rudy’s vermouth brined olives might be worth a try - their bourbon cocktail cherries are not cheap but but they are really good.