Cooking, cocktails, computers, reading
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13 Apr 20098:00 pm
Sounds fantastic, I will be making myself one of these tomorrow night. . .
And another great show by you, Robert.
13 Apr 20098:03 pm
Though rewatching I have to ask, is it 1/4 ounce of sweet vermouth as you say in the episode or 1/2 ounce as the recipe on the sidebar says?
9 Apr 20096:08 pm
One thing I enjoy is pouring just a slight amount of the cherry juice into the cocktail before the stirring. It is almost unnoticeable but it adds just a little. . . something.
6 Apr 20095:52 pm
I have to agree with everyone so far. We can read a recipe book if we just want to learn the amounts of each ingredient. But your videos, Robert, contain much more information than that and it is what makes me keep coming back.
Pink Gin Cocktail
7 Apr 20096:17 pm
I made this for the first time tonight but instead of angostura I used peychaud's bitters with bombay sapphire gin and it was fantastic. I never would have though to drink something as simple as gin with bitters.
9 Apr 20095:03 pm
If you really wanted something like this but only had aromatic bitters, would you use those instead or leave out the bitters all together?
Of course I know the correct answer is to make something else, but I'm still curious on your thoughts. . .
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