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Text of the page (random words):
urs are very artificial and definitely not traditional at this point normal people would go ok that s interesting and move on but then there are the self appointed experts the gatekeepers the absolute dicks who go out of their way to make the internet a miserable experience they feel compelled to assert the colouring means it isn t real absinthe because they re the absinthe police apparently and everyone needs to know about their opinion and fine say your piece then jog on son because i don t care but the thing is with this sort of boring git is it isn t enough to let them have their say you have to agree they re right and in my experience they just will not let things go i assume their lives are miserable and pointless so they feel compelled to drag people down to their level of misery because you know evidence i ve had to deal with some real pains in the past specifically in relation to my blue absinthe so i wanted to head any drama off at the pass if you have a problem with me using blue absinthe i don t want to hear about it and i have a simple message for you fuck off just fuck right off and i want to be very clear about this because in my experience this type is not very bright this will not be a short journey i m sure you ve been told to fuck off many times and you probably think you have actually fucked off before but you re wrong off is the direction in which i need you to fuck and don t stop keep going keep fucking off until you are sure it isn t possible to fuck off any further then fuck off some more i don t know about you but i find that sort of outburst to be very cathartic now i have it out of my system let s try making a nuclear widow in a mixing glass add 45ml high proof gin 45ml dry vermouth 10ml benedictine 7 5ml absinthe 2 dashes peychaud s bitters i obviously wanted to bring the absinthe to the fore with this version and i increased the bitters from the standard one dash to two to keep up with those absinthe flavours i did an experiment with another cocktail that had a decent whack of absinthe where i kept adding more until i got to the point where i thought i d reached peak absinthe and i was thinking of doing the same with this cocktail but honestly 7 5ml of absinthe tastes just about perfect considering the concept for this was at least half a joke it came together really well personally i didn t find this overpowering but then again i like strong cocktails if you like boozy stirred cocktails too try your luck with a nuclear widow leave a comment filed under cocktails tagged as absinthe cocktails drinks recipes april 3 2026 1 28 pm chocolate sazerac it s time again to bring out the book and add another of my favourite cocktails this week i m adding the chocolate sazerac which was created by london bartender tonin kacaj in 2005 this one didn t just make the top 10 this was my number one cocktail of 2024 and it wasn t even close it s still one of my all time favourites which is hardly surprising because prior to discovering the chocolate sazerac the classic sazerac was one of my all time favourites it s a pretty simple modification adding white creme de cacao to a classic sazerac recipe now when i say classic recipe that might cause a bit of discussion the accepted history of the sazerac is that it was originally a cognac based cocktail but around 1860 a blight hit the french vineyards almost destroying wine production and making cognac almost impossible to get rye whisky became the preferred substitute and stayed the default even after it became easier to get cognac again these days you ll get differing opinions some people prefer a brandy base others prefer whisky in australia it s very popular to split the base and that s my preferred style which leads me to the spirit i m using to make this today this is from local whisky distiller starward and they call it co ferment it doesn t fit neatly into any traditional spirit family because it s essentially a split of brandy and whisky it was made by combining freshly crushed cabernet sauvignon grape juice essentially the starting point of brandy and malted barley wash the starting point of whisky in equal parts this was then co fermented distilled and matured it for nearly six years in a mix of fresh and charred australian red wine barrels so we end up with a unique spirit that seems like it perfect for a sazerac given that it s a combination of brandy and whisky elements also i don t have much of it left so i think it s time to send it off in style i ve made the chocolate sazerac for my cocktail channel a few times but i ve never done a side by side comparison with a classic sazerac so i think tonight s the night incidentally i have had a run in with someone in an online forum over a chocolate sazerac they had a little hissy fit saying you can t do that to a classic and generally being i think the technical term is being a complete dick come closer because i want to tell you something important don t try to be a gatekeeper you re own tastes are you own but so are everyone else s on top of which saying don t change a cocktail recipe is fundamentally stupid where do you think new cocktails come from the sazerac itself is a modification of an old fashioned so what are you on about people who make statements like that are either completely ignorant about how cocktails are developed or they re just obnoxious jerks arguing in bad faith or some godawful mix of the two at this point people who know me might be saying wait a minute aren t you always ragging on vodka cocktails and saying vodka is bullshit well yes am i silently judging vodka lovers yes isn t that hypocritical yeeeeenaaaaamaybe the point is i m judging silently i m not going to get up in your face about it if you think vodka and cranberry juice is a good cocktail i ll only give my opinion if asked for it so don t ask questions you don t want the answer to back to making the cocktails the key elements that set a sazerac apart from an old fashioned are absinthe and peychaud s bitters different people have different methods for adding the absinthe if you have a spritzer you can give the inside of your glass a few squirts you can simply add a dash to the mix some people like to rinse the glass with absinthe and tip out the excess personally i think that last method is a waste of absinthe the way i like to do it is fill the glass you re going to serve in with ice and add about 1 4oz of absinthe then let it sit while you re preparing the cocktail when you re ready to pour the cocktail strain the absinthe into a shot glass it will be mixed with at least a little water now and toss the ice this does the double service of providing a chaser shot of absinthe while chilling your glass the chilling is particularly important as a sazerac is traditionally served without ice and speaking of glasses i m using a very non traditional glass i d usually serve a sazerac in a small rocks glass but i wanted to use these special glasses which i honestly don t break out as often as i should i don t even know if this style of glass has a specific name i bought these from a now defunct bar that was one of my favourites for years bar americano besides the interesting shape there s a quote i like etched on the rim drink less drink better that sums up my attitude to cocktails quality over quantity i m not saying i don t get drunk on cocktails because i do but with cocktails i spend more time appreciating the complexity of the drink rather than simply knocking back beers or cider that s my story and i m sticking to it i m not a drunk i m a connoisseur that s enough preamble here s how we make a chocolate sazerac 60ml whisky brandy your choice 15ml white creme de cacao 7 5ml sugar syrup 2 dashes peychaud s bitters absinthe wash this is not a radical change taste wise from a traditional sazerac it s exactly what you d expects a sazerac with richer chocolate tones i really like it and i recommend you try it leave a comment filed under cocktails tagged as absinthe chocolate cocktails drinks recipes sazerac march 26 2026 7 29 am old fashioned gin painkiller i m adding another of my favourite cocktails the cocktail book and this week it s all about me yes it s time for a bit of vanity one of my favourite new to me cocktails of 2024 was an original creation it was born out of inspiration from some australian made ingredients so full credit to the genius and creativity of australian distillers two of the three main ingredients come from a liqueur maker that s quite close to where i live in melbourne marionette the major inspiration was from a product they introduced in 2024 old gin it s a collaboration with well known australian gin distiller four pillars the story goes marionette aged their orange curacao in barrels these barrels were then sent to four pillars who used them to age some high proof gin the barrels then came back to marionette where they we used in the creation of old gin they market this as both a cocktail ingredient and as a ready to pour version of an old fashioned hence the name old gin the reason my creation is named after the painkiller is that the core ingredients of a painkiller besides the rum are orange pineapple and coconut so following that inspiration heading up the ingredients here is the orange old gin then comes another marionette release an excellent pineapple liqueur the other key ingredient is a coconut gin from steve the bartender s threefold distilling and keeping with the tropical inspiration i m adding tiki bitters obviously a lot of people are not going to have access to the specific ingredients i m using particularly the old gin but there s some pretty simple improvisations you could do for an orange gin i d split it between a sweeter gin like an old tom and orange liqueur and if you can t get a coconut gin get some sweetened condensed coconut milk and combine it with gin leave the concoction in a bottle or jar for a few days giving it an occasional shake then strain it through a coffee filter i ve done this with white rum and it produces an excellent result a pineapple liqueur shouldn t be difficult to acquire but if you can t find one you could go with a pineapple syrup if you do this i d cut the volume to 1 2 to 3 4oz and increase either the gin or the bitters if you can t find or make a pineapple syrup i don t know what to tell you get your shit together speaking of getting it together here s how we make the cocktail 30ml orange gin 30ml coconut gin 30ml pineapple liqueur 2 dashes tiki bitters stir on ice for 20 25 seconds then strain into a rocks glass over ice garnish with a twist of orange peel if you have clear ice it looks particularly good with this cocktail leave a comment filed under cocktails tagged as cocktail cocktails drinks gin recipes march 17 2026 9 40 am improved vermouth cocktail there are a lot of cocktails that have improved in their name and whether or not they are actually improved versions of a previous cocktail is going to be down to personal taste the naming goes right back to jerry thomas 1976 the bar tender s guide according to cocktail folklore thomas improved whisky cocktail is the reason we call an old fashioned by that name rather than simply the original name of a whisky cocktail if you believe the stories apparently the improved whisky cocktail became widely known to the point if a bartender was asked to make a whisky cocktail they d default to making the improved version a lot of people preferred the original style so when they saw the bartender breaking out the extra ingredients they say no make it the old fashioned way it s a neat story but i take it with a grain of salt or a drop of saline solution because a little salt can really bring out the flavours in your cocktail ha ha bartender humour but seriously there s no reliable documentation for this or so many other cocktail origin stories we don t even definitively know why we call a mixed drink a cocktail i found this recipe on the difford s guide website and decided to try it as a novelty because it isn t the usual sort of cocktail i d make there are no spirits in the recipe so it s lower abv than the average cocktail a little over one standard drink there are two different amari recommended for the recipe i ll show you what i used but you should go with your favourite amaro or you know what you have on hand the cocktail is more that 2 3 sweet vermouth so it s important to use one you really like and don t forget to store your opened vermouth in the fridge it also calls for orange liqueur and i m going to be using my home made blood orange liqueur my first amaro is montenegro i think it s softer and easier to get into than a lot of amari my second amaro is averna it s a little more viscous with deeper flavours almost caramel or cola tastes and a little more bitter we round it out with some chocolate bitters which complements the amari really well even without a base spirit there are really great flavours in this cocktail and i was genuinely surprised at how much i liked it so if you want a really tasty cocktail that you don t have to feel too guilty about the improved vermouth cocktail is worth trying here s how to make it 60 ml sweet vermouth 7 5 ml orange liqueur 7 5 ml amaro e g averna 7 5 ml amaro e g montenegro 4 drop chocolate bitters leave a comment filed under cocktails tagged as cocktails drinks recipes vermouth march 13 2026 1 22 pm homely smoke continuing with adding recipes for some of my favourite cocktails to the book today s cocktail is called homely smoke the term homely can have two meanings it can mean a place that s cosy and comfortable like your own home it can also mean an unattractive person i m going to say the cocktail is trying to evoke the first meaning not the second as in mmmm this cocktail is warming and comforting it makes this bar feel homely not urgh that cocktail is unattractive the name is also a bit of a giveaway that there s a smoky element in this case it s a peated whiskey this whole cocktail is gives an after dinner relaxation vibe the sort of drink where the ideal setting is an old pub with an open fireplace and huge leather chairs you know somewhere homely this is a brandy based drink so start off by choosing a brandy you like i m using a cognac but don t be browbeaten by the idea that cognacs are automatically better if you have a local brandy you like by all means use that there s also some amaretto in this which adds a nice dessert y element that really fits in with the after dinner vibe for the smoke element as i mentioned there s also some peated whisky there s only a little so don t be scared to go with a really robust smoky whisky those are the main ingredients now i ll show you how to make it in a mixing glass add 45 ml cognac brandy 15 ml amaretto liqueur 7 5 ml peated single malt whisky 1 barspoon honey syrup 1 dash aromatic bitters stir for 20 25 seconds to chill and dilute the drink then i m straining it into a chilled coupe for a garnish i m...