Have anything interesting for New Year's Eve?
My wife had a fine Rye Smash and I a simple Campari / rocks at Stephanie's in Boston. Impromptu early meal -- the last walk-in seated that night. Maybe the good luck will hold out all year.
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Hung out at home, ordered Chinese, and tried various cocktails with cava in conjunction with ROOT, which I finally managed to get a bottle of last month after two years of begging and pleading with various PA residents to send me some. Alas, none of the cocktails were especially successful. I think the ROOT mixes best with whiskey, applejack, and other brown liquors. The best match for the cava was a splash of Benedictine.
Trade? We might be able to work something out :-) ... however, I just noticed that Shopper's Vineyard has it. They will ship to MA (thanks to Striperguy for cluing me in on that in some post during the course of 2010) -- so perhaps a trade is not necessary. I highly recommend getting your own bottle.
Root definitely tastes like root beer or birch beer, but in a grown up, complex and spicy sort of way. Being a liqueur it's certainly on the sweet side. But the other day I used the basic sidecar formula, subbing Root for the orange liqueur and apple brandy for the cognac, and the resultant drink was far too tart until I dosed it with some simple syrup; so it seems to be much drier than many other liqueurs -- a very good thing in my opinion.
By the way, I also received two bottles of the company's newer product, "Snap," and I think that one might be a better candidate for trade. Much like you've described with the Centerbe, it's something I'm glad I sampled once, and now I'm not sure what to do with the remaining 1.25 liters in my possession...
I came up with a drink last night based on a drink that called for root beer using Root liqueur instead.
I was really happy with it.
11/2 oz white dog whiskey (used house spirits)
1/2 oz mezcal (used vida)
1/2 oz dolin bianco
1/4 oz luxardo amaro abano
1/4 oz root
stirred and up
I don't know what to call it.
We split a bottle of an icewine at midnight, but today once the hoppin' john, mustard greens and cornbread were on, I sat myself down with just about as old-school a cocktail as one can have: two fingers of Old Overholt, three shakes of Angostura, and a can of plain Polar seltzer in a pint glass.