That’s so sweet, thank you! But we are just playing local bars, nothing too fancy and no internet presence (yet?). It’s bluegrass, and I play banjo in it.
A few process shots:
So glad you enjoyed! And agreed, it adds up really nicely.
Awesome, let me know how it goes!
This is a little embarrassing, but I wanted an easier way to reference recipes from books that I trust, so I built my own little app and enter recipes that I like. I like the app because it does exactly what I want! My favorite feature is a quantity multiplier since it’s so much easier than math when trying to mix for guests.
I really love the idea of your sailor friend giving you recipes! That’s probably normal for an area near the water 😂
How does the cilantro work in there: muddled, syrup, garnish, something else? Sounds awesome! Sort of reminds me of one I made from PDT that had muddled green bell pepper (and it actually worked!).
Awesome! So glad to hear it 🙌
Pisco is in the brandy family, but a bit lighter. Hopefully that helps!
A more traditional pic:
I think playing the melody with harmony is such a great trick! It sounds really nice, and gives the melody tons of body, plus if it’s well executed it can demonstrate an impressive mind-meld between the performers. I don’t do it enough in my band, but we do a run through blackberry blossom’s A section with harmony and it’s slick!
Sounds fun; thanks for organizing!
Someone posted about frozen cocktails and mentioned this one from Jeffrey Morganthaler, and my interest was piqued! It was interesting to see Campari in this context; the bitterness was different from what you normally get from a frozen drink, and added a nice complexity.
Mix with 8 oz ice in a blender, then blend until smooth, adding extra ice as necessary. Garnish with an orange wedge.
2oz London dry gin, 1oz dry vermouth; stir with ice and garnish with a pickled onion.
It’s a classic but I hadn’t had it before! Really great; the onion adds a savory umami that is just delightful.
Thanks so much!