Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
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Don't remember if I posted this previously, either way the pic is better this time.
I call this the "Revived Floating Corpse." It's a riff on the original corpse reviver, which I didn't love. This drink:
-2oz Apple brandy (I used the expensive stuff this time, not necessary)
-1oz Vermouth (like always, go with something actually good, not that Rossi that's been in your fridge for 6 years)
Shake with ice, strain, and then float about 1/4oz funky rum on top (this is a French Carib rum agricole)The original "Corpse Reviver" (supposed to be a hangover cure, because past people were badass):
-2oz Applejack (apple brandy)
-3/4oz vermouth
-3/4oz brandy
Stir with ice and strain -
Corpse reviver #2 is far better IMO, that's the one you'll see a bit more commonly of the two. From Wikipedia: https://en.m.wikipedia.org/wiki/Corpse_Reviver
3/4 ounce gin
3/4 ounce lemon juice
3/4 ounce Cointreau (curaçao)
3/4 ounce Kina Lillet, Amber Vermouth or Cocchi Americano
1 dash absinthe
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You inspired me to do a riff. On a Manhattan, subbing this plum whiskey for vermouth and bourbon for rye. I'd add a brandied cherry if I had one. It's very good!
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@mclaincausey Glad I inspired some experimentation. Part of the fun of cocktails to me is finding one that's a bit off and then figuring out how to fix it (for your own taste).
I'm well aware of the #2, but it's quite a different drink than the #1. Not entirely sure why they share the same name, and I know I wouldn't want an absinthe drink in the morning. That spirit belongs to the other AM, IMHO.
I've been on something of an apple brandy kick recently, which is why I went for my (improved) #1. It's a great stand-in for bourbon or rye, which are spirits that I tend to just want straight most times. Also, the discrete nature of the cocktail (i.e. you make one at a time) can be a helpful drink limiter. I find when I crack open some bourbon it just keeps getting poured, until I realize my wife has long since gone to bed, and I'm watching world's toughest prisons wasted at 1:30 am.
Pictured above is my booze book collection, which ranges from practical to fanciful.
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Absinthe is a natural tonic, so it makes sense in a hangover drink, though it's just a dash in the #2. They do get into the etymology of the drink names and how those dissimilar cocktails have similar names in the above Wikipedia link. #2 is a classic and I think one of the greatest things you can do with gin (martini, last word, negroni, and Ramos gin fizz sharing those honors for me), though it works as well at night as it does in the morning, whatever its origins. Same with sazeracs and other cocktails rooted in hair of the dog.
My plum Manhattan works pretty well as a "corpse reviver" with extra bitters. This time on ice.
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Battle of Batida (blended)
Pisco (supposed to be cachaca), coconut milk, lime, simple, nutmeg -
Sorry just an iPhone pic this time. What else but a daiquiri…
4oz rum
1 lime (1.5oz)
2tsp simple
Shake and smileThis book is so good. I’ve read it before but this will be the first time I’ve ever read a full book in one day.
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Continuing my experimentation with Akashi Ume plum whiskey and riffs on the classics, 3/4 oz each of the liqueurs/vermouth and a jigger of the liquor, stirred on ice, strained up. Really nice, haven't decided what the garnish should be but perhaps I should have picked a leaf of sage from the herb garden.
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Crappy pic but F it. Bourbon and steak after an 11 hour day. Our work is mismanaged AF.
The ridiculously named Pure Kentucky XO is a Willett “off brand”. When mingling barrels to make their flagship product, some barrels just don’t fit in. This is made from the leftovers. The upshot is that it’s relatively cheap for its potential, but inconsistent in profile. When you get one that suits your tastes, though, it’s a damn steal. Bottled at 107 proof.
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I'm a beer drinker, but this was a good one tonight.
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Yesterday's haul: "poor man's pappy" and "the pappy of rums"
The former refers to the fact that WL Weller is made from the same mashbill, at the same distillery (Buffalo Trace), and aged in the same warehouses as Pappy Van Winkle. In fact, nothing more than serendipity and the judgement of the master distiller kept the juice in this bottle from eventually becoming the coveted (and rather over-hyped) Pappy Van Winkle. That said, it stands on its own merit, as high-proof wheated bourbons aren't all that common. This one is a steal if you can actually find it at the $30 MSRP. If you can't, and want a wheated bourbon, seek out Rebel Yell "Small Batch Reserve" (probably older and definitely higher proof than the plain jane) or Larceny, which both hail from Heaven Hill and can be had for around $30 all day.
The latter refers to the recent hype surrounding the Foursquare Rum Distillery, their habit of releasing limited vintages, and the secondary market that's popped up as a result. Unlike actual Pappy, which is maybe 5% better than others in its sphere yet costs 300% more, this rum is punching well above its price point (thus the secondary market). Unlike bourbon, which has strict rules surrounding additives, rum distillers can add sugar, color, and flavors to their finished product. While this does mean you can get a very drinkable and consistent rum for cheap, it lacks transparency, and doesn't sit right with those of us who appreciate craftsmanship and doing things the old way. The master distiller of Foursquare is a proponent of doing things the "honest way" and the results speak for themselves. You won't catch this one in a daiquiri any time soon.
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Marcia’s Dad brought us a mezcal that I’ve never tried before:
Probably not distributed in the US—although the market has been pretty flooded, recently. This one is very vegetal, and so smooth, but not too sweet. Also, pleasantly lower in alcohol content. Marcia saved the gusano for herself! 
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I’ve tried the mezcal Vago—a little sweeter than I normally look for, but I think it has a bourbon-like character from the corn, which I appreciate.
These are the bottles we have right now:
The Del Maguey Vida we only use for margaritas or palomas—the rest are sippers. Los Amantes reposado is delicious. If you’re looking to try something aged, I recommend it. Alipus makes some great ones. I’m most partial to their San Baltazar. Haven’t seen it at the liquor store here, yet.Sent from my iPhone using Tapatalk
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Liquor and jigsaw puzzles, love it.
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Yeah, that’s a plastic nip of Jack Daniels
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Finished it
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I’ve tried the mezcal Vago—a little sweeter than I normally look for, but I think it has a bourbon-like character from the corn, which I appreciate.
These are the bottles we have right now:]The Del Maguey Vida we only use for margaritas or palomas—the rest are sippers. Los Amantes reposado is delicious. If you’re looking to try something aged, I recommend it. Alipus makes some great ones. I’m most partial to their San Baltazar. Haven’t seen it at the liquor store here, yet.
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I should have mentioned the Paloma use for Vida when I panned it. Nice collection. I love Alipus, like every one I've had so far has been good to great.
Today an experiment. Not bad. Probably won't revisit though.
Had I Maraschino and lemon (and shame on me for not), I'd have riffed a modified Final Ward with the Strega.
