What’s up in my kitchen rn, left to right: orange Curaçao, ginger liqueur, “barrel-aged” Boulevardier, cardamom amaro, chocolate mole bitters. Plus there’s a huge jug of “Lillet Blanc” steeping in the fridge. Other experiments a-steeping in my brain…
I’ve thought about it and I’m ready to discuss it further, please.
a proper Old Fashioned (much like myself), featuring the most artisanal maple syrup imaginable, direct from Foraged Farms. Y’all wish you were me sometimes.
So sweet vermouth v. 3.0 seems okay. Definitely better than v. 2.0, which was waaaay better than v. 1.0. Still doesn’t seem quite right though. Why is it so hard to make something I can get for like $6 at the Safeway? Kind of challenges my commitment to DIY. But you know, little by little. Seen here in one of its ideal forms, the Moto Guzzi: 2 oz sweet vermouth, 2 oz bourbon, pour it on ice with a cherry. Make an Italian face.
oh oh oh, invite me over. if it’s not the most powerful and tasty substance known to humans, i’d like to meet the competition.