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abefroman329:

--- Quote from: JayhawkCO on October 06, 2022, 11:22:40 AM ---
--- Quote from: abefroman329 on October 06, 2022, 11:16:49 AM ---
--- Quote from: TheHighwayMan394 on September 26, 2022, 04:57:44 PM ---Hard Mountain Dew
--- End quote ---
Wait, this actually exists?

--- End quote ---

Everybody wanted to get into the seltzer/malt beverage craze that comes in waves. Back in the day it was Zima, then it was Smirnoff Ice/Skyy Blue/Stoli Something or another/etc. Now it's seltzers. They'll go away in a year or two and then be popular again in 10 years.

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Yeah, I've heard that the real reason alcopops exploded in popularity in the late 90s/early 2000s was the fact that liquor companies couldn't advertise hard liquor on TV, but they could advertise for alcopops, but I have no idea if that's true or not.

kphoger:

--- Quote from: kphoger on October 03, 2022, 05:58:46 PM ---

--- Quote from: JayhawkCO on June 16, 2022, 08:55:04 AM ---Cynar is delicious. Who doesn't like an amaro made from artichokes. I like making black Manhattans with it.

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--- Quote from: JayhawkCO on October 03, 2022, 05:05:41 PM ---I wish I liked Campari/Aperol more. I don't mind it as an adjunct flavor if I order a cocktail out, but I don't like it well enough to own any.

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Interesting.  To me, Cynar tastes so much like Campari, that it's hard to imagine someone loving one but not caring for the other.

I usually add a low-ABV triple sec when I make a margarita, but I swapped in Aperol for this mezcal version in order to keep it from being too sweet.

I used Aperol all the time.  For example, I really enjoy an Americano made with Punt e Mes and Aperol.  (I'm almost out of Punt e Mes, so I'll see how it works out with "regular old" sweet vermouth.)

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--- Quote from: JayhawkCO on October 03, 2022, 08:14:13 PM ---To me, Campari has this cotton candy-ness thing to it that I just don't dig. I like my amari to be bitter but dark.

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Oh, wow.  When I said that Cynar tastes similar to Campari, I had only used the former in a cocktail.  On Saturday, I had about 1 ounces of Cynar, neat with a splash of Aperol, as a digestif.  Amazing!  And yeah, I totally understand now how you can love the one and dislike the other.  Cynar truly is delicious.

kphoger:
So far, every cocktail I've made with mezcal has been eye-opening, with the mezcal being a well-balanced part of the whole.  I'm surprised every time at the transformation.

Most recently was a riff on a Negroni, but more enjoyable:
 3 parts mezcal
 2 parts Cynar
 1 part sweet vermouth
 1 part dry vermouth

JayhawkCO:

--- Quote from: kphoger on October 18, 2022, 02:13:25 PM ---So far, every cocktail I've made with mezcal has been eye-opening, with the mezcal being a well-balanced part of the whole.  I'm surprised every time at the transformation.

Most recently was a riff on a Negroni, but more enjoyable:
 3 parts mezcal
 2 parts Cynar
 1 part sweet vermouth
 1 part dry vermouth

--- End quote ---

I can see that being delightful. I don't honestly remember the last time I used dry vermouth in anything (as I don't really enjoy martinis and I tend to like vermut bianco better than dry if I'm using a non-"sweet vermouth"). But it has its moments.

Have you ever had fernet?

kphoger:
No, I haven't.

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