Doing The Same Thing Over And Over And Expecting A Different Result

Continuing the [blank], Lillet, lime juice variations . . .

Tequila, Lillet, Campari, lime juice: decent, though pretty sure the Lillet got totally lost.
Tequila, Lillet, lime juice, orange Angostura bitters: “one note” — probably needed simple syrup.
Rum, Lillet, lime juice: better, and probably closer to the original cachaca; might start tweaking this base instead.

The Old Hail Mary Never Works . . . Except When They Do!

There’s a cocktail in The PDT Cocktail Book called the “Pearl Button” (page 204) which has Cachaça, Lillet and lime juice (along with some other garnishes/additions that weren’t immediately handy). We didn’t have Cachaça, so I guessed that tequila might be good. Here’s what we did:

2 oz. tequila
3/4 oz. Lillet
1/2 oz. lime juice

It was good!

The second time we added a dash of Angostura bitters. Fine but it probably tastes better with some simple syrup, too (ours got funked the other day and I never made more).

Mint-Based Cocktails

Jen felt like a cocktail with mint, which we had in the fridge, so I googled it, looked no further than the first two results, and found basically the same kind of recipes you’d imagine people make with mint: julep, mojito, that which is tiki-inspired. This link led to this Pimm’s-based cocktail, something with Pimm’s, Fernet-Branca, ginger ale, lemon, mint and cucumbers (I’ve not yet broached the cucumber realm at home; not sure I ever will). I hate topping things off with ginger ale or club soda or anything else because it seems impure. Also, we don’t have any Pimm’s. And then there’s the cucumber thing. So here’s what I made:

2 ounces gin
.5 ounce lemon juce
.5 ounce simple syrup
.25 ounce Fernet-Branca
mint (like 4-6 big leaves)

I muddled the mint and combined the rest in an ice-filled shaker. Serve.

This was good; I’d make it again.