Skip the green beer; here are some green cocktails
2 days 8 hours ago
Tasting the businesslike Chartreuse
6 days 7 hours ago
Desperately seeking cocktail menus
1 week 2 days ago
Drinks for your Oscar party
1 week 5 days ago
Alexander Gimlet finally goes to Anvil
2 weeks 2 days ago
The hunt for creme de violette and the turbulent Aviation
3 weeks 9 hours ago
Fernet Branca two dashes at a time
3 weeks 3 days ago
Using up the Benedictine
4 weeks 2 days ago
Not on the list of 100: Indika's Jaipur
5 weeks 5 hours ago
Toasting the Saints with a Sazerac
5 weeks 3 days ago
So I guess the science-y thing to do is make a port flip and a port flip sans egg and see what that egg is really doing in there. Is it taste? Is it texture? Is it a ploy by the egg industry? I'd like to drink the evidence first hand. I'll let you know how it goes down.
The reality is that your posts are often the highlight of my day. I don't drink to much beer (and don't cotton with beer cocktails), but I make sure to read every drop of your commentary. Hilarious!
Sipping it takes a braver tongue than mine. I'm definitely curious about any cocktail that has been developed specifically for Fernet. I'll come by and try one of those this weekend.
You just blew my mind. Thanks for recommendation.
To use up your creme de banana you might try either a New Victoria or a Sommerset Cocktail.
If you want to use it up in more classic tastes I suggest a Silver Jubilee or Golden Lillie. These both sound very interesting.
If you need more drinks for your party check out Trader Vic's Tiki Party!: Cocktails and Food to Share with Friends. You can find a copy at Houston Public Library's Downtown branch.