The Cocktail Thread
Nov 1, 2025 | 6:52 pm
#245
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Ending a nice overnight to ORD with the Knob Creek Old Fashioned aboard ORD-MCI.
Nov 5, 2025 | 1:24 pm
#248
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This is interesting...made with port wine and "bitter liqueur". I like boulevardiers and am happy to see them showing up on cocktail menus more often lately. But when I make them at home, with the classic ingredients, I go light on the Campari and add a little extra bourbon. Otherwise its just too bitter. I'm guessing the port wine solves that problem here, and am curious what the bitter is. Was this a sweeter drink?
Nov 5, 2025 | 2:00 pm
#249
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This is interesting...made with port wine and "bitter liqueur". I like boulevardiers and am happy to see them showing up on cocktail menus more often lately. But when I make them at home, with the classic ingredients, I go light on the Campari and add a little extra bourbon. Otherwise its just too bitter. I'm guessing the port wine solves that problem here, and am curious what the bitter is. Was this a sweeter drink?
This was sweet and "warming". I'd buy it again for fall / winter.
Nov 16, 2025 | 1:46 am
#250
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After a tasty Yemini dinner and with about a half hour to kill before heading to Japan Town to celebrate a friend's birthday, this place was right around the corner from the restaurant. This is one of the diviest bars in the City, where all walks of life (except maybe high society) are welcome, especially the trans community. And sometimes one wants a cheap strong drink. So we stopped for one before the Waymo ride. Out of there for $13.50 plus a nice tip, and well amused listening to the ongoings. There must have been 2+ full shots of vodka in my glass before the afterthought "splash" of soda.
So trashy. Yay. But a half hour was plenty.
So trashy. Yay. But a half hour was plenty.
Last edited by Eastbay1K; Nov 16, 2025 at 9:25 am
Nov 22, 2025 | 10:01 pm
#251
Join Date: May 2012
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This is interesting...made with port wine and "bitter liqueur". I like boulevardiers and am happy to see them showing up on cocktail menus more often lately. But when I make them at home, with the classic ingredients, I go light on the Campari and add a little extra bourbon. Otherwise its just too bitter. I'm guessing the port wine solves that problem here, and am curious what the bitter is. Was this a sweeter drink?
Nov 23, 2025 | 6:42 pm
#252
Join Date: Feb 2013
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Manhattan made w/ Peerless Rye to help soothe the ouchy muscles and back from yesterday’s Gladiator Polo (aka Arena) on a rather wet afternoon (you can’t see but I added extra Woodford Reserve Cherries to the particular Manhattan hence the slightly redder hue)
Nov 26, 2025 | 3:41 pm
#254
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