“Enjoying” a Belgian White from Blue Moon as it is one of the few that does not trigger my multivessel coronary vasospasm. Woo!
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Be grateful for small mercies? Glad you can at least have a Blue Moon.
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Le woof.
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So last night at the Craft Grill in Spring/Tomball/The Woodlands I had a cocktail called a “Don’t Touch My Hat”. As you might expect, it’s inspired by local Lyle Lovett. It’s gin, dry vermouth, Campari, and honeysuckle liqueur. It was quite tasty.
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Just made my first carajillo. Mix equal parts (2oz) strong coffee or expresso with liqor 43 (a spanish liquer). Shake with ice until frothy…done.
May be too sweet for some, but i enjoyed it immensely. Feel like a wealthy mexican gentleman playing dominos on a train while canyon vistas accumulate and dissipate in the windows.
Mexican carrajillos are so damn good.
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Just picked up some orgeat. Gonna make an Army and Navy cocktail ths evening. 
OutSTANDing!! The Army Navy is a highly underrated cocktail.
This is a fun riff:
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That reads more like a breakfast cocktail.
So-- I like it. As long as it’s still chilled. The closer it gets to room temp, it gets a little unpleasantly sour for me-- which sounds weird coming from me, the queen of tart drinks. But as long as it stays chilled, it’s quite sophisticated and delicious. The orgeat adds just that highbrow touch.
I will note that it was not unpleasant enough that I refused to make a secind one. 
Ooh! Made his own orgeat! That sounds fun. Maybe i’ll try that sometime. Otherwise, those were the proportions of ingredients that I used.
I’ve been thinking that when i return from this trip I’m about to take, I may make some infused gin. That woukd make for a fun variation. I also have aromatic and grapefruit bitters-- maybe I’ll grab some almond, too.
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I think would be a Corpse Reviver, specifically the No. 2 variation.
Glad to hear you didn’t give up on the Army Navy. We’re typically a Plymouth Gin household. Ford’s has been more than a worthy substitute, though. I also have some pecan bitters I may try in place of the Agnastura. Will report back.
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I’m being very country tonight…cold brew tea, sonic ice, lemon juice, simple syrup, Monopolova vodka = a John Daly (as opposed to an Arnold Palmer)
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I’ve never seen it on a menu, but I shudder to think of what the No. 1 version is. The No. 2 is absolutely delightful.
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The fact that it needed a 2nd version doesn’t speak well for the original
eta, here’s the recipe:
1 ounce Calvados [Norman brandy]
1 ounce cognac
1/2 ounce sweet vermouth
I stand by my original post
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A few months ago, I asked a bartender out here for Corpse Reviver. To his credit, he started making the original before I stopped him and specified No. 2, por favor.
I have never wanted to try the original.
ETA - it’s somewhat similar to the Sidecar, another Cognac based cocktail from the 1920’s. It’s fine, but the Chelsea Sidecar variation with gin is far more palatable (at least, for me).
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The original should be called the Corpse Provider
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Sonic ice is good ice. Uplifts any beverage, I think.
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I used Harper’s Siren tonight, from a distillery local to me. It’s not a London dry. The other two gins currently in house are a bourbon barrel aged one, which I thought would be too heavy, and the special edition Hendrick’s, which has lingering citrus, crisp but still subtle. I tried to go as classic as I could since I finished off the last of my French gin last week.
I did see both Plymouth and Ford’s at the liquor store. I’m not sure I’ve tried either.
I typically use Peychaud’s bitters when I’m going for straight aromatic bitters, although it’s fun to look at all the flavors.