John Tremain
@alpinejohnny.bsky.social
Trapped in a world he never made. I’m here for the beverages. Working my way through the Oxford Companion to Spirits & Cocktails, entry by random entry
Wordsmith
Shake with ice
3/4 oz or 22.5ml overproof Jamaican rum( suggested: Smith & Cross)
3/4 oz or 22.5ml Green Chartreuse
3/4 oz or 22.5ml Luxardo Maraschino Liqueur
3/4 oz or 22.5ml lime juice
Strain into prechilled coupe, lime twist
from the mind of Chuck Taggart @sazeracla.bsky.social
Shake with ice
3/4 oz or 22.5ml overproof Jamaican rum( suggested: Smith & Cross)
3/4 oz or 22.5ml Green Chartreuse
3/4 oz or 22.5ml Luxardo Maraschino Liqueur
3/4 oz or 22.5ml lime juice
Strain into prechilled coupe, lime twist
from the mind of Chuck Taggart @sazeracla.bsky.social
October 28, 2025 at 3:07 AM
Wordsmith
Shake with ice
3/4 oz or 22.5ml overproof Jamaican rum( suggested: Smith & Cross)
3/4 oz or 22.5ml Green Chartreuse
3/4 oz or 22.5ml Luxardo Maraschino Liqueur
3/4 oz or 22.5ml lime juice
Strain into prechilled coupe, lime twist
from the mind of Chuck Taggart @sazeracla.bsky.social
Shake with ice
3/4 oz or 22.5ml overproof Jamaican rum( suggested: Smith & Cross)
3/4 oz or 22.5ml Green Chartreuse
3/4 oz or 22.5ml Luxardo Maraschino Liqueur
3/4 oz or 22.5ml lime juice
Strain into prechilled coupe, lime twist
from the mind of Chuck Taggart @sazeracla.bsky.social
Some Philadelphia Fish-House Punch is in my future…
Not much real peach brandy (eau de vie) being produced anymore. High Wire does a delish bottled-in-bond version. And this year I was lucky enough to snag a bottle.
Not much real peach brandy (eau de vie) being produced anymore. High Wire does a delish bottled-in-bond version. And this year I was lucky enough to snag a bottle.
October 22, 2025 at 10:24 PM
Some Philadelphia Fish-House Punch is in my future…
Not much real peach brandy (eau de vie) being produced anymore. High Wire does a delish bottled-in-bond version. And this year I was lucky enough to snag a bottle.
Not much real peach brandy (eau de vie) being produced anymore. High Wire does a delish bottled-in-bond version. And this year I was lucky enough to snag a bottle.
I am saying nothing regarding Seattle baseball. ⚾️ No jinxing.
October 18, 2025 at 1:49 AM
I am saying nothing regarding Seattle baseball. ⚾️ No jinxing.
Reposted by John Tremain
Happy thread! ☺️
🧵Spotted on Market Day in Aotearoa New Zealand:
A serious small human (4?) is trotting through the markets in a My Little Pony tracksuit. Every now and then she does a little pony skip and a neigh.
If one is going to get into character, one MUST commit the whole way! (1)
A serious small human (4?) is trotting through the markets in a My Little Pony tracksuit. Every now and then she does a little pony skip and a neigh.
If one is going to get into character, one MUST commit the whole way! (1)
October 18, 2025 at 1:09 AM
Happy thread! ☺️
Gibson
2.5 oz Sipsmith London Dry Gin
0.5 oz Noilly Prat Extra Dry vermouth
Stirred with ice until very cold
Strained into a prechilled coupe
Garnished with one home pickled onion per recipe found in Robert O Simonson ‘s Substack, The Mix.
#Cheers 🍸
2.5 oz Sipsmith London Dry Gin
0.5 oz Noilly Prat Extra Dry vermouth
Stirred with ice until very cold
Strained into a prechilled coupe
Garnished with one home pickled onion per recipe found in Robert O Simonson ‘s Substack, The Mix.
#Cheers 🍸
October 18, 2025 at 1:13 AM
Gibson
2.5 oz Sipsmith London Dry Gin
0.5 oz Noilly Prat Extra Dry vermouth
Stirred with ice until very cold
Strained into a prechilled coupe
Garnished with one home pickled onion per recipe found in Robert O Simonson ‘s Substack, The Mix.
#Cheers 🍸
2.5 oz Sipsmith London Dry Gin
0.5 oz Noilly Prat Extra Dry vermouth
Stirred with ice until very cold
Strained into a prechilled coupe
Garnished with one home pickled onion per recipe found in Robert O Simonson ‘s Substack, The Mix.
#Cheers 🍸
Reposted by John Tremain
We admitted we were powerless over algorithms—that our feeds had become unmanageable.
October 16, 2025 at 10:10 PM
We admitted we were powerless over algorithms—that our feeds had become unmanageable.
Irish Coffee as per Jeffrey Morgenthaler
1½ oz (45 ml) Irish whiskey
2 tsp (10 ml) 2:1 brown sugar syrup
3 oz (90 ml) hot, strong coffee
1½ oz (45 ml) heavy cream, lightly whipped
To a preheated Irish Coffee glass,
Add whiskey, brown sugar syrup, and coffee to glass. Float cream.
#Cheers 🍸
1½ oz (45 ml) Irish whiskey
2 tsp (10 ml) 2:1 brown sugar syrup
3 oz (90 ml) hot, strong coffee
1½ oz (45 ml) heavy cream, lightly whipped
To a preheated Irish Coffee glass,
Add whiskey, brown sugar syrup, and coffee to glass. Float cream.
#Cheers 🍸
October 17, 2025 at 12:52 AM
Irish Coffee as per Jeffrey Morgenthaler
1½ oz (45 ml) Irish whiskey
2 tsp (10 ml) 2:1 brown sugar syrup
3 oz (90 ml) hot, strong coffee
1½ oz (45 ml) heavy cream, lightly whipped
To a preheated Irish Coffee glass,
Add whiskey, brown sugar syrup, and coffee to glass. Float cream.
#Cheers 🍸
1½ oz (45 ml) Irish whiskey
2 tsp (10 ml) 2:1 brown sugar syrup
3 oz (90 ml) hot, strong coffee
1½ oz (45 ml) heavy cream, lightly whipped
To a preheated Irish Coffee glass,
Add whiskey, brown sugar syrup, and coffee to glass. Float cream.
#Cheers 🍸
At the cabin so limited options…
wanted a Manhattan but not a Manhattan
Settled in with a Tipperary variation
Hugo Ensslin went 1:1:1
I chose 2:1:large dash
2 oz Redbreast Cask Strength
1 oz sweet vermouth
large dash Green Chartreuse
stirred with ice, strained into a coupe
wanted a Manhattan but not a Manhattan
Settled in with a Tipperary variation
Hugo Ensslin went 1:1:1
I chose 2:1:large dash
2 oz Redbreast Cask Strength
1 oz sweet vermouth
large dash Green Chartreuse
stirred with ice, strained into a coupe
October 12, 2025 at 2:23 AM
At the cabin so limited options…
wanted a Manhattan but not a Manhattan
Settled in with a Tipperary variation
Hugo Ensslin went 1:1:1
I chose 2:1:large dash
2 oz Redbreast Cask Strength
1 oz sweet vermouth
large dash Green Chartreuse
stirred with ice, strained into a coupe
wanted a Manhattan but not a Manhattan
Settled in with a Tipperary variation
Hugo Ensslin went 1:1:1
I chose 2:1:large dash
2 oz Redbreast Cask Strength
1 oz sweet vermouth
large dash Green Chartreuse
stirred with ice, strained into a coupe
Drinkyverse friends… I’m currently using Martini & Rossi Riserva Speciale Rubino as my Italian vermouth, ‘cause, well, I bought a bottle…
Enjoying it, especially in my Negroni, Boulevardier and so forth. (And Manhattans).
Thoughts?
Particular applications you’d recommend?
Enjoying it, especially in my Negroni, Boulevardier and so forth. (And Manhattans).
Thoughts?
Particular applications you’d recommend?
October 10, 2025 at 2:26 AM
Drinkyverse friends… I’m currently using Martini & Rossi Riserva Speciale Rubino as my Italian vermouth, ‘cause, well, I bought a bottle…
Enjoying it, especially in my Negroni, Boulevardier and so forth. (And Manhattans).
Thoughts?
Particular applications you’d recommend?
Enjoying it, especially in my Negroni, Boulevardier and so forth. (And Manhattans).
Thoughts?
Particular applications you’d recommend?
Boulevardier as adapted by Dr. Cocktail
2 oz bourbon whiskey
1 oz sweet vermouth
1 oz Campari
You could certainly stir with ice and strain over ice in an old fashioned glass but O was lazy and just finger stirred with a big hunk in ice
Orange twist discarded or dropped in.
#Cheers 🍸
2 oz bourbon whiskey
1 oz sweet vermouth
1 oz Campari
You could certainly stir with ice and strain over ice in an old fashioned glass but O was lazy and just finger stirred with a big hunk in ice
Orange twist discarded or dropped in.
#Cheers 🍸
October 8, 2025 at 3:32 AM
Boulevardier as adapted by Dr. Cocktail
2 oz bourbon whiskey
1 oz sweet vermouth
1 oz Campari
You could certainly stir with ice and strain over ice in an old fashioned glass but O was lazy and just finger stirred with a big hunk in ice
Orange twist discarded or dropped in.
#Cheers 🍸
2 oz bourbon whiskey
1 oz sweet vermouth
1 oz Campari
You could certainly stir with ice and strain over ice in an old fashioned glass but O was lazy and just finger stirred with a big hunk in ice
Orange twist discarded or dropped in.
#Cheers 🍸
Leaving of Liverpool
By @davidwondrich.bsky.social
shake well with ice
1.5 oz Irish pot-still whiskey,
.5 oz rich Jamaican rum,
.5 oz lemon juice,
.5 oz cold black tea,
.5 oz rich simple syrup.
Strain into rocks glass over fresh ice and grate nutmeg on top.
#Cheers 🍸
By @davidwondrich.bsky.social
shake well with ice
1.5 oz Irish pot-still whiskey,
.5 oz rich Jamaican rum,
.5 oz lemon juice,
.5 oz cold black tea,
.5 oz rich simple syrup.
Strain into rocks glass over fresh ice and grate nutmeg on top.
#Cheers 🍸
October 5, 2025 at 2:21 AM
Leaving of Liverpool
By @davidwondrich.bsky.social
shake well with ice
1.5 oz Irish pot-still whiskey,
.5 oz rich Jamaican rum,
.5 oz lemon juice,
.5 oz cold black tea,
.5 oz rich simple syrup.
Strain into rocks glass over fresh ice and grate nutmeg on top.
#Cheers 🍸
By @davidwondrich.bsky.social
shake well with ice
1.5 oz Irish pot-still whiskey,
.5 oz rich Jamaican rum,
.5 oz lemon juice,
.5 oz cold black tea,
.5 oz rich simple syrup.
Strain into rocks glass over fresh ice and grate nutmeg on top.
#Cheers 🍸
Picked up my copy at Booklarder in Seattle. It’s a romp. I keep getting Hendrick Van Loom energy from the history being imparted here.
@davidwondrich.bsky.social I think have everyone id’ed on pages 38-39 and except the Sangaree guy, help me out.
@davidwondrich.bsky.social I think have everyone id’ed on pages 38-39 and except the Sangaree guy, help me out.
It's release day!
Go forth, lil' book, and make your way
Among the reading masses:
May those whose greeting is ok
Outnumber the horse's ----.
bookshop.org/p/books/the-...
Go forth, lil' book, and make your way
Among the reading masses:
May those whose greeting is ok
Outnumber the horse's ----.
bookshop.org/p/books/the-...
bookshop.org
September 24, 2025 at 4:43 AM
Picked up my copy at Booklarder in Seattle. It’s a romp. I keep getting Hendrick Van Loom energy from the history being imparted here.
@davidwondrich.bsky.social I think have everyone id’ed on pages 38-39 and except the Sangaree guy, help me out.
@davidwondrich.bsky.social I think have everyone id’ed on pages 38-39 and except the Sangaree guy, help me out.
Reposted by John Tremain
“Talking with Patrick McGovern about liquor was like talking to an astronomer about the Big Bang.” A tribute to the man who saw ancient history in every sip.
The Man Who Drank History
How biomolecular archaeologist Patrick McGovern traced the tangled roots of humanity’s first drinks
open.substack.com
September 17, 2025 at 12:33 PM
“Talking with Patrick McGovern about liquor was like talking to an astronomer about the Big Bang.” A tribute to the man who saw ancient history in every sip.
Oxford Companion to Spirits & Cocktails pg 615 contr @audreysaunders.bsky.social @davidwondrich.bsky.social
salt
is a mineral that, in cuisine and in mixed drinks, is not only a primary flavor in itself (along with sweet, sour, and bitter) but also an enhancer and modifier of other flavors.
salt
is a mineral that, in cuisine and in mixed drinks, is not only a primary flavor in itself (along with sweet, sour, and bitter) but also an enhancer and modifier of other flavors.
September 1, 2025 at 3:38 PM
Oxford Companion to Spirits & Cocktails pg 615 contr @audreysaunders.bsky.social @davidwondrich.bsky.social
salt
is a mineral that, in cuisine and in mixed drinks, is not only a primary flavor in itself (along with sweet, sour, and bitter) but also an enhancer and modifier of other flavors.
salt
is a mineral that, in cuisine and in mixed drinks, is not only a primary flavor in itself (along with sweet, sour, and bitter) but also an enhancer and modifier of other flavors.
Oxford Companion to Spirits & Cocktails pg 762 contr Chad Solomon
well or rail
the stainless steel rack of liquor bottles kept directly below the bar. A “well drink” or “rail drink” is a mixed drink made with an inexpensive, generic liquor (the kind usually used in the well).
#Cheers 🍸
well or rail
the stainless steel rack of liquor bottles kept directly below the bar. A “well drink” or “rail drink” is a mixed drink made with an inexpensive, generic liquor (the kind usually used in the well).
#Cheers 🍸
August 30, 2025 at 7:14 PM
Oxford Companion to Spirits & Cocktails pg 762 contr Chad Solomon
well or rail
the stainless steel rack of liquor bottles kept directly below the bar. A “well drink” or “rail drink” is a mixed drink made with an inexpensive, generic liquor (the kind usually used in the well).
#Cheers 🍸
well or rail
the stainless steel rack of liquor bottles kept directly below the bar. A “well drink” or “rail drink” is a mixed drink made with an inexpensive, generic liquor (the kind usually used in the well).
#Cheers 🍸
Oxford Companion to Spirits & Cocktails pg 409 contr @libation-legacy.bsky.social
kümmel
herbal liqueur of southern Baltic origin, primarily flavored with caraway seed. Once a renowned ingredient in cocktails, punches, and drinks short and tall—most famously the Silver Bullet.
#Cheers 🍸
kümmel
herbal liqueur of southern Baltic origin, primarily flavored with caraway seed. Once a renowned ingredient in cocktails, punches, and drinks short and tall—most famously the Silver Bullet.
#Cheers 🍸
August 29, 2025 at 12:58 PM
Oxford Companion to Spirits & Cocktails pg 409 contr @libation-legacy.bsky.social
kümmel
herbal liqueur of southern Baltic origin, primarily flavored with caraway seed. Once a renowned ingredient in cocktails, punches, and drinks short and tall—most famously the Silver Bullet.
#Cheers 🍸
kümmel
herbal liqueur of southern Baltic origin, primarily flavored with caraway seed. Once a renowned ingredient in cocktails, punches, and drinks short and tall—most famously the Silver Bullet.
#Cheers 🍸
Oxford Companion to Spirits & Cocktails pg 104 contr Doug Frost
bouquet
describes aromas that develop as wine ages in the bottle. Spirits connoisseurs use the term to describe the creation of complex aromas during and after a spirit’s aging, particularly with cognac and brandy.
#Cheers 🍸
bouquet
describes aromas that develop as wine ages in the bottle. Spirits connoisseurs use the term to describe the creation of complex aromas during and after a spirit’s aging, particularly with cognac and brandy.
#Cheers 🍸
August 28, 2025 at 1:02 PM
Oxford Companion to Spirits & Cocktails pg 104 contr Doug Frost
bouquet
describes aromas that develop as wine ages in the bottle. Spirits connoisseurs use the term to describe the creation of complex aromas during and after a spirit’s aging, particularly with cognac and brandy.
#Cheers 🍸
bouquet
describes aromas that develop as wine ages in the bottle. Spirits connoisseurs use the term to describe the creation of complex aromas during and after a spirit’s aging, particularly with cognac and brandy.
#Cheers 🍸
Oxford Companion to Spirits & Cocktails pg 762 contr unattr
water-bath still
modification of a standard pot still, often used for distilling cordials, in which a separate vessel is placed inside the water-filled still pot (similar, in principle, to a double boiler orbain-marie).
#Cheers 🍸
water-bath still
modification of a standard pot still, often used for distilling cordials, in which a separate vessel is placed inside the water-filled still pot (similar, in principle, to a double boiler orbain-marie).
#Cheers 🍸
August 27, 2025 at 1:14 PM
Oxford Companion to Spirits & Cocktails pg 762 contr unattr
water-bath still
modification of a standard pot still, often used for distilling cordials, in which a separate vessel is placed inside the water-filled still pot (similar, in principle, to a double boiler orbain-marie).
#Cheers 🍸
water-bath still
modification of a standard pot still, often used for distilling cordials, in which a separate vessel is placed inside the water-filled still pot (similar, in principle, to a double boiler orbain-marie).
#Cheers 🍸
Little Italy
Audrey Saunders, Pegu Club, NY 2005
Stir with ice:
2 oz Rittenhouse 100-proof Bonded Rye
0.75 oz Martini & Rossi Vermouth Rosso
0.5 oz Cynar
Strain into a coupe.
Garnish with a cherry.
from Robert Simonson’s Modern Classics of the Cocktail Renaissance app
#Cheers 🍸
Audrey Saunders, Pegu Club, NY 2005
Stir with ice:
2 oz Rittenhouse 100-proof Bonded Rye
0.75 oz Martini & Rossi Vermouth Rosso
0.5 oz Cynar
Strain into a coupe.
Garnish with a cherry.
from Robert Simonson’s Modern Classics of the Cocktail Renaissance app
#Cheers 🍸
August 27, 2025 at 12:41 AM
Little Italy
Audrey Saunders, Pegu Club, NY 2005
Stir with ice:
2 oz Rittenhouse 100-proof Bonded Rye
0.75 oz Martini & Rossi Vermouth Rosso
0.5 oz Cynar
Strain into a coupe.
Garnish with a cherry.
from Robert Simonson’s Modern Classics of the Cocktail Renaissance app
#Cheers 🍸
Audrey Saunders, Pegu Club, NY 2005
Stir with ice:
2 oz Rittenhouse 100-proof Bonded Rye
0.75 oz Martini & Rossi Vermouth Rosso
0.5 oz Cynar
Strain into a coupe.
Garnish with a cherry.
from Robert Simonson’s Modern Classics of the Cocktail Renaissance app
#Cheers 🍸
Little Italy
Audrey Saunders, Pegu Club, NY 2005
Stir with ice:
2 oz Rittenhouse 100-proof Bonded Rye
0.75 oz Martini & Rossi Vermouth Rosso
0.5 oz Cynar
Strain into a coupe.
Garnish with a cherry.
from Robert Simonson’s Modern Classics of the Cocktail Renaissance app
#Cheers 🍸
Audrey Saunders, Pegu Club, NY 2005
Stir with ice:
2 oz Rittenhouse 100-proof Bonded Rye
0.75 oz Martini & Rossi Vermouth Rosso
0.5 oz Cynar
Strain into a coupe.
Garnish with a cherry.
from Robert Simonson’s Modern Classics of the Cocktail Renaissance app
#Cheers 🍸
August 27, 2025 at 12:35 AM
Little Italy
Audrey Saunders, Pegu Club, NY 2005
Stir with ice:
2 oz Rittenhouse 100-proof Bonded Rye
0.75 oz Martini & Rossi Vermouth Rosso
0.5 oz Cynar
Strain into a coupe.
Garnish with a cherry.
from Robert Simonson’s Modern Classics of the Cocktail Renaissance app
#Cheers 🍸
Audrey Saunders, Pegu Club, NY 2005
Stir with ice:
2 oz Rittenhouse 100-proof Bonded Rye
0.75 oz Martini & Rossi Vermouth Rosso
0.5 oz Cynar
Strain into a coupe.
Garnish with a cherry.
from Robert Simonson’s Modern Classics of the Cocktail Renaissance app
#Cheers 🍸
Oxford Companion to Spirits & Cocktails pg 409 contr Jordan Mackay
Kweichow Moutai (sometimes transcribed as Maotai)
China’s most revered and expensive brand of baijiu, from the most valuable spirits company in the world. Most important expression is a sauce-aroma style baijiu.
#Cheers 🍸
Kweichow Moutai (sometimes transcribed as Maotai)
China’s most revered and expensive brand of baijiu, from the most valuable spirits company in the world. Most important expression is a sauce-aroma style baijiu.
#Cheers 🍸
August 26, 2025 at 1:07 PM
Oxford Companion to Spirits & Cocktails pg 409 contr Jordan Mackay
Kweichow Moutai (sometimes transcribed as Maotai)
China’s most revered and expensive brand of baijiu, from the most valuable spirits company in the world. Most important expression is a sauce-aroma style baijiu.
#Cheers 🍸
Kweichow Moutai (sometimes transcribed as Maotai)
China’s most revered and expensive brand of baijiu, from the most valuable spirits company in the world. Most important expression is a sauce-aroma style baijiu.
#Cheers 🍸
Oxford Companion to Spirits & Cocktails pg 408 contr unattr
Kräuterlikör
the German term for herbal liqueurs, such as Jägermeister, usually served as a digestive. See also APERITIF and DIGESTIVE ; HERBAL LIQUEUR ; and GERMANY, SWITZERLAND , and AUSTRIA.
#Cheers 🍸
Kräuterlikör
the German term for herbal liqueurs, such as Jägermeister, usually served as a digestive. See also APERITIF and DIGESTIVE ; HERBAL LIQUEUR ; and GERMANY, SWITZERLAND , and AUSTRIA.
#Cheers 🍸
August 25, 2025 at 1:03 PM
Oxford Companion to Spirits & Cocktails pg 408 contr unattr
Kräuterlikör
the German term for herbal liqueurs, such as Jägermeister, usually served as a digestive. See also APERITIF and DIGESTIVE ; HERBAL LIQUEUR ; and GERMANY, SWITZERLAND , and AUSTRIA.
#Cheers 🍸
Kräuterlikör
the German term for herbal liqueurs, such as Jägermeister, usually served as a digestive. See also APERITIF and DIGESTIVE ; HERBAL LIQUEUR ; and GERMANY, SWITZERLAND , and AUSTRIA.
#Cheers 🍸
Oxford Companion to Spirits & Cocktails pg 411 contr Doug Frost
lactones
group of phenols derived from oak that create many aromas, flavors, and textures in barrel-aged spirits, including milky or coconut notes, vanilla, balsam, apricot, peach, leather, green walnuts and more.
#Cheers 🍸
lactones
group of phenols derived from oak that create many aromas, flavors, and textures in barrel-aged spirits, including milky or coconut notes, vanilla, balsam, apricot, peach, leather, green walnuts and more.
#Cheers 🍸
August 24, 2025 at 2:53 PM
Oxford Companion to Spirits & Cocktails pg 411 contr Doug Frost
lactones
group of phenols derived from oak that create many aromas, flavors, and textures in barrel-aged spirits, including milky or coconut notes, vanilla, balsam, apricot, peach, leather, green walnuts and more.
#Cheers 🍸
lactones
group of phenols derived from oak that create many aromas, flavors, and textures in barrel-aged spirits, including milky or coconut notes, vanilla, balsam, apricot, peach, leather, green walnuts and more.
#Cheers 🍸
Oxford Companion to Spirits & Cocktails pg 406 contr Philip Duff
korenwijn
deluxe version of oude-style genever, marketed in the Netherlands since WW II, not currently exported. Must be a minimum of 51% malt wine, 38% ABV and contain no more than 20 grams sugar/liter.
#Cheers 🍸
korenwijn
deluxe version of oude-style genever, marketed in the Netherlands since WW II, not currently exported. Must be a minimum of 51% malt wine, 38% ABV and contain no more than 20 grams sugar/liter.
#Cheers 🍸
August 23, 2025 at 10:56 PM
Oxford Companion to Spirits & Cocktails pg 406 contr Philip Duff
korenwijn
deluxe version of oude-style genever, marketed in the Netherlands since WW II, not currently exported. Must be a minimum of 51% malt wine, 38% ABV and contain no more than 20 grams sugar/liter.
#Cheers 🍸
korenwijn
deluxe version of oude-style genever, marketed in the Netherlands since WW II, not currently exported. Must be a minimum of 51% malt wine, 38% ABV and contain no more than 20 grams sugar/liter.
#Cheers 🍸
Widow’s Twist
Robert Simonson, 2022 @robertsimonson.bsky.social
•2 ounces Laird’s bonded apple brandy
•1/4 yellow Chartreuse
•1/4 Benedictine
•3/4 lime juice
•1/4 simple syrup (2:1)
Combine all ingredients in a cocktail shaker, shake, strain into a chilled coupe.
Robert Simonson, 2022 @robertsimonson.bsky.social
•2 ounces Laird’s bonded apple brandy
•1/4 yellow Chartreuse
•1/4 Benedictine
•3/4 lime juice
•1/4 simple syrup (2:1)
Combine all ingredients in a cocktail shaker, shake, strain into a chilled coupe.
August 23, 2025 at 2:16 AM
Widow’s Twist
Robert Simonson, 2022 @robertsimonson.bsky.social
•2 ounces Laird’s bonded apple brandy
•1/4 yellow Chartreuse
•1/4 Benedictine
•3/4 lime juice
•1/4 simple syrup (2:1)
Combine all ingredients in a cocktail shaker, shake, strain into a chilled coupe.
Robert Simonson, 2022 @robertsimonson.bsky.social
•2 ounces Laird’s bonded apple brandy
•1/4 yellow Chartreuse
•1/4 Benedictine
•3/4 lime juice
•1/4 simple syrup (2:1)
Combine all ingredients in a cocktail shaker, shake, strain into a chilled coupe.