The best laid plans blah blah blah. So I didn't finish up Carpano Antica Formula week as early as I had planned but that is okay. I did get to them eventually, after taking a few days to be down bad with teh sickness. I did not care for Souracher at all. I think I don't like ginger beer. Although.....we went to Sagamore distillery on Saturday to celebrate some family birthdays and while there I had some kind of blackberry rye thing with ginger beer and it wasn't awful. But still, not my fave. I did like the Munich Negroni Western Style - not too far off from a standard Negroni, really, but the hazelnut did come through nicely.
Taking another week off from theming. I still want to make that Coconut Gimlet I mentioned in my last post and then I'm going to focus on using more of my vermouths because I literally can not fit another bottle into my bar fridge. I need to at least finish off one of the dry vermouths and either the Carpano Antica Formula or Cocchi Americano.
Next up is Carpano Antica Formula:
I made Lovelight Monday night and liked it a lot. I was very pleased that the cinnamon shone through. I was afraid such a small amount would be masked by the Campari but I was quite pleasantly surprised.
Two more this week although I don't know exactly when I am going to get to them. We're going out for dinner tonight for Annapolis Restaurant Week, tomorrow we are going to watch a friend's acoustic show at a local joint. So, likely, Friday and Saturday. I want to get through this week because I saw something on Rob's Home Bar for a Coconut Gimlet and it sounded good to me and bonus, the hubs will like it too.
Ok so I did end up remaking The Healer from yesterday's post, I upped the Licor 43 and dropped the lemon, both to .50 oz. Much better drink. Maybe not one of my faves but I'll drink it again.
Friday night I made something of my own creation, sorta. I did get some guidance from ChatGPT but then I made my own tweaks on it. It was FANTASTIC.
Picked up a new bottle this weekend, a bottle of Rhum Barbancourt, so expect I'll be playing with that one soon enough. Not yet though.
First need to finish up Suze week. I made an Eponine Collins Saturday night. As I was making it I was muttering to myself about how it was needlessly complicated but once I tried it I had to concede it's a very well crafted cocktail. Very complex, nothing that I could easily slot into any other category. I guess it can be called a collins because gin + lemon + bubbles, but really, did not seem collins adjacent to me at all. A lot of well balanced complexity. Even the husband liked it.
Then last night I just made a smoked Old Fashioned. Simple and reliable.
Tonight starts Amaro Nonino week:
Y'know, eff it, this isn't a diary exactly, but it's a place to record things, right? Right.
The hubs has been asking for what we are calling American Tacos. Do other people call them that? Or maybe Gringo Tacos? I dunno, probably. I've been making so-called street tacos for the past few years but he said he missed the way I used to make them, from a taco kit, with lettuce and tomato and shredded cheddar and taco sauce. Double layer, hard taco encased by a soft taco, with a layer of refried beans in between. So that's what I made Monday with ground beef. And y'know, I still prefer a more minimalistic street taco but gotta admit, these were pretty good.
Tuesday, I did battle with an iceberg and I won. It was a huge chunk that had broken off of the snowcrete wall next to my car, it had broken off and actually rolled over into the active road way, causing a hazard. So I spent some time chopping at it and finally got it broken up enough to be able to move the individual pieces out of the way. Then for Suze week I made a Clandestine cocktail. It was very tasty. I don't remember anything about it though, just that I liked it.
Last night I made another from the Eras Pour book. It's from the Folklore chapter, inspired by Betty and is called "Only Seventeen" which has NOTHING to do with that Winger song. This book is now three for three. Everything I've made has been spectacular. This one drank like a sweeter and slightly floral Old Fashioned. Monkey Shoulder scotch as the base, St Germain and demerara syrup to sweeten a bit, spritz of lemon on top.
Tonight I'll make the last designated cocktail for Suze week. Except, oops, I don't have basil OR cucumber. Hrm. Maybe I will save it for Sunday night, after we do our grocery shopping. We will see!
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