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Holy shit, look at that green color. Pistachio flavored Ecto Cooler cocktails, anyone? (Late 1970s Pistasha pistachio liqueur.)

Holy shit, look at that green color. Pistachio flavored Ecto Cooler cocktails, anyone? (Late 1970s Pistasha pistachio liqueur.)

Enjoying an American Trilogy using roughly contemporary spirits to when this drink was invented (2007, by Michael McIlroy and Richard Boccato at New York’s Little Branch). I used the old-label Wild Turkey 101 rye and a Laird’s Bonded Apple Brandy circa 2005. The 2005 Laird’s is outstanding; I’ve tasted it side-by-side with three other vintages of the bonded stuff and the premium 12-year bottling, and the 2005 compares favorably, in fact surpasses, the 12-year. I’m guessing for whatever reason there was much more age in that 2005 bottle than in bottles since. So here we are with this wonderful and entirely seasonally appropriate Old Fashioned variation, and using historically appropriate spirits (it’s true but I say that with tongue firmly planted in cheek). And because it’s awesome this way I used a few dashes of the one-off @mmbitters Clusterfuck bitters, an accidental combined batch of orange bitters and toasted pecan bitters, since those flavors are perfect for these spirits. Damn it’s good: 1 oz rye (WT 101), 1 oz applejack (Laird’s Bonded), 3 dashes orange bitters (Clusterfuck), brown sugar cube (half-teaspoonful rich demerara syrup), stirred and strained over a large rock, orange garnish.

Enjoying an American Trilogy using roughly contemporary spirits to when this drink was invented (2007, by Michael McIlroy and Richard Boccato at New York’s Little Branch). I used the old-label Wild Turkey 101 rye and a Laird’s Bonded Apple Brandy circa 2005. The 2005 Laird’s is outstanding; I’ve tasted it side-by-side with three other vintages of the bonded stuff and the premium 12-year bottling, and the 2005 compares favorably, in fact surpasses, the 12-year. I’m guessing for whatever reason there was much more age in that 2005 bottle than in bottles since. So here we are with this wonderful and entirely seasonally appropriate Old Fashioned variation, and using historically appropriate spirits (it’s true but I say that with tongue firmly planted in cheek). And because it’s awesome this way I used a few dashes of the one-off @mmbitters Clusterfuck bitters, an accidental combined batch of orange bitters and toasted pecan bitters, since those flavors are perfect for these spirits. Damn it’s good: 1 oz rye (WT 101), 1 oz applejack (Laird’s Bonded), 3 dashes orange bitters (Clusterfuck), brown sugar cube (half-teaspoonful rich demerara syrup), stirred and strained over a large rock, orange garnish.

Vintage Vieux Carre. This is actually surprisingly delicious. The 70s Punt e Mes is pretty unbalanced when tasted by itself but mixed here the bitter and sweet elements come into clearer focus. It’s all a little bit deeper and richer and stranger than you’d get with current ingredients and it coalesces into something beguilingly musty and antique, with a bright burst of lemon oil keeping things fresh. I actually expected to enjoy this far less than I’m currently enjoying it. The “vintage” ingredients comprise a pretty wide time span (roughly 40 years from oldest to newest) but they’re all still 30 or more years old from today. A fun and surprisingly enjoyable experiment: .75 oz Old Overholt BIB (bottled 1945), .75 oz Punt e Mes vermouth (circa 1970s), .75 oz cognac (Remy Martin VSOP circa 1980s), barspoon Benedictine (original 86-proof formula circa 1973), 2 dashes Angostura bitters (circa 1980s), 2 dashes Peychaud’s bitters (current), stirred and strained, lemon garnish.

Vintage Vieux Carre. This is actually surprisingly delicious. The 70s Punt e Mes is pretty unbalanced when tasted by itself but mixed here the bitter and sweet elements come into clearer focus. It’s all a little bit deeper and richer and stranger than you’d get with current ingredients and it coalesces into something beguilingly musty and antique, with a bright burst of lemon oil keeping things fresh. I actually expected to enjoy this far less than I’m currently enjoying it. The “vintage” ingredients comprise a pretty wide time span (roughly 40 years from oldest to newest) but they’re all still 30 or more years old from today. A fun and surprisingly enjoyable experiment: .75 oz Old Overholt BIB (bottled 1945), .75 oz Punt e Mes vermouth (circa 1970s), .75 oz cognac (Remy Martin VSOP circa 1980s), barspoon Benedictine (original 86-proof formula circa 1973), 2 dashes Angostura bitters (circa 1980s), 2 dashes Peychaud’s bitters (current), stirred and strained, lemon garnish.

Rye Old Fashioned at The Druid. Checking out a new trivia night. (at DruidPub Cambridge)

Rye Old Fashioned at The Druid. Checking out a new trivia night. (at DruidPub Cambridge)

Corpse Reviver No. 2, since I’d been craving one of these all day. I even broke out my prized circa 2012 Target Halloween cocktail napkins for the occasion. Spooky!

Corpse Reviver No. 2, since I’d been craving one of these all day. I even broke out my prized circa 2012 Target Halloween cocktail napkins for the occasion. Spooky!

The best photo I was able to take of Mark Kozelek without him noticing. I didn’t know this was a full band Sun Kil Moon show. Of the 5 or 6 times I’ve seen him this is the first time with a full band. (at Somerville Theatre)

The best photo I was able to take of Mark Kozelek without him noticing. I didn’t know this was a full band Sun Kil Moon show. Of the 5 or 6 times I’ve seen him this is the first time with a full band. (at Somerville Theatre)

Waiting for Mark Kozelek to take the stage. I hope he calls me a fuckin’ hipster this time. (at Somerville Theatre)

Waiting for Mark Kozelek to take the stage. I hope he calls me a fuckin’ hipster this time. (at Somerville Theatre)

This is me standing awkwardly against a lamp post in the latest issue of the Tasting Panel magazine. My first non-adult glossy magazine appearance. Of course I didn’t actually say most of the things I’m quoted as saying (I would literally never talk like that) it’s still cool to see myself in print.

This is me standing awkwardly against a lamp post in the latest issue of the Tasting Panel magazine. My first non-adult glossy magazine appearance. Of course I didn’t actually say most of the things I’m quoted as saying (I would literally never talk like that) it’s still cool to see myself in print.

After 2 full years someone finally gets brave enough to enter the kitchen (aka mad cocktail science laboratory).

After 2 full years someone finally gets brave enough to enter the kitchen (aka mad cocktail science laboratory).

Picked up a few bottles from a fellow dusty hunting friend in NJ tonight. A bottle of the original Wild Turkey 101 rye (finally, and it’s awesome), and a bottle of Myers’s Gold Rum circa 1981, which doesn’t seem to be made anymore.

Picked up a few bottles from a fellow dusty hunting friend in NJ tonight. A bottle of the original Wild Turkey 101 rye (finally, and it’s awesome), and a bottle of Myers’s Gold Rum circa 1981, which doesn’t seem to be made anymore.