If You Just Use The Plural — “Whiskies” — You Avoid Having To Try To Remember What’s Got An “E” And What Doesn’t

Dry County Cocktail (PDT Cocktail Book, pg. 107): rye, dry vermouth, ginger liqueur and lemon bitters (we used grapefruit bitters) — yes (sometimes the less said the better).

Kentucky Longshot (Mr. Boston, pg. 185): bourbon, ginger liqueur, peach-flavored brandy, dash Angostura and dash Peychaud’s — I keyed in on this one after Louisville put us firmly in second place in our tournament bracket. We have that DeKuyper peach shit in the cabinet and it never gets used. I was excited to try it because it smells so ridiculously treacly. I can’t believe it’s made of anything natural. I will stop my snarking to google this point. [time passes] Can’t tell. It’s such a weird flavor though, that’s for sure. Bottom line: this is a good drink, and a useful way to use up any peach-flavored brandy you might have.

Adderley Cocktail (Mr. Boston, pg. 170): rye (we used cheap bourbon; I’m sure rye would have been better), maraschino liqueur, lemon juice and orange bitters — Jen doesn’t really like maraschino and still liked this drink; the SweeTart flavor of the maraschino is low in the mix, this despite there being a ridiculous 3/4 ounce of it in there (and I say this as someone who likes maraschino — I could drink Fancy-Frees all the time).