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Quarantine Activities

If y’all want a new direction to go, suggest picking up a bottle of Amaro and Campari or Aperol (or Peychaud’s makes a good aperitivo now too). Look up a Paper Plane- great cocktail, especially for those who have liked manhattans and/or Negronis (gin shoutout!). Opens up a whole new world of messing around with amaros (huge spectrum, from pretty tame to the other end, which can be like eating a physical pine tree), aperitivos, and the like. More depth and breadth to explore in my opinion than bitters.
The Centurion lounge at SEA had what they called a Capitol Hill. Woodinville Rye whiskey from outside Redmond mixed with an amaro, Cointreau, and white vermouth. Cool little wrinkle on a Manhattan; I'd usually try to grab one on the way down to DWE.

When in-person DWEs were still a thing, that is . . .
 
When in-person DWEs were still a thing, that is . . .
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I learned how to make a proper Old Fashioned - a cocktail I've always enjoyed, but never made at home. I've also learned that I need a fancier selection of bitters. Any favorites out there beyond the standard issue Angostura?

I'm a big fan of any type of orange or Peychaud's bitters. I also like to garnish with a real maraschino cherry or two. I tend to also muddle an orange slice and cherry in the bottom as well. If you want to get creative, you can play around with different whisky types. I'm not a big bourbon fan so I usually make my whisky cocktails with rye.

I'm a really big fan of Manhattans and like to play around with vermouth ratios and mixtures. Another fun trick is adding some Luxardo sour cherry syrup to take the bite out of the rye.
 
I'm a big fan of any type of orange or Peychaud's bitters. I also like to garnish with a real maraschino cherry or two. I tend to also muddle an orange slice and cherry in the bottom as well. If you want to get creative, you can play around with different whisky types. I'm not a big bourbon fan so I usually make my whisky cocktails with rye.

I'm a really big fan of Manhattans and like to play around with vermouth ratios and mixtures. Another fun trick is adding some Luxardo sour cherry syrup to take the bite out of the rye.
That’s pretty much my approach to the Old Fashioned. You and I can definitely hang out (again) :D
 
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