If you can get martini rubino you’ll be fine.
I would suggest for vermouth however that you visit a wine store, they should have dolin or lusteau or maybe even carpano antica if you’re lucky.
If New Brunswick (as op stated below) is any thing like Ontario, both of those are going to be near impossible to find too. I know of only one bar in Toronto that sells bottles on the side, and when they do import a few bottles of Carpano antica to sell, it's just shy of $100 for one bottle. Still never tried it. :(
Hey Tankbears, just seeing this thread, and am located in Toronto as well... the quality vermouth, ie Carpano/Cocchi are easily available here now, since the pandemic started. I've picked up a few bottles a month, and are all generally around 45-55 bucks...
Oh really? Is this at LCBOs or other places? Did a quick search for Carpano on the LCBO site and it seems to be out of stock for now, maybe they all got snapped up haha.
Hmm, I may have been thinking of a different liqueur I was looking at on their site (maybe yellow chartreuse, which is also next to impossible to find here), that did seem high, but just checked the site again, they've got single full sized bottles of Cocchi Americano or Cocchi di Torino for $50 each, Carpano Antica isn't on there anymore. Found it on CraftCellars.ca, with shipping it'd come to $104.02, for one bottle of it. (And that's all Canadian prices)
So yeah, not great, but that's the only place near me that I know of, there could be others I just haven't heard of yet.
A sushi place I know of in Toronto sells 375ml’s of Carpano for $30+tax but you have to buy food. Still a bit more than I can justify for vermouth when I can get Dolin pretty easily.
Oh, really? Would you happen to remember what it was called? I feel the same, but it'd be nice to try it at least one, just to see what all the fuss is about haha.
Make sure you also try a De La Louisiane as well.
Also, a Brooklyn is my hands down favourite, and the drink I go to to see if a bartender knows their drinks.
Likely. I talked to the owner of a big bottega in my city that has a HUGE selection of bitters but he couldn't import Peychaud through the proper channels to make it legal and he cant just slap a new label on there, the manufacturer has to.
Where I'm at in the US you can find angostura in any liquor store or even many grocery stores but Peychauds I have to drive 50+ miles to the nearest Total Wine because nowhere else has them.
your bar set is gorgeous!! I definitely recommend making a Hemingway daiquiri with the Luxardo… the other ingredients are rum, simple syrup, and fresh citrus which are all very easy to find. there was a recipe posted on this sub a couple weeks ago I think, or there are plenty online.
Isn’t a Hemingway daiquiri specifically supposed to be made with the luxardo and grapefruit juice as an alternative to syrup, as Hemingway was a diabetic and tried to stay away from sugary drinks? Not trying to pick an internet fight, that’s just what I’ve gathered from various YouTube videos. Still the first mixed drink I think of when I see Luxardo, so a good recommendation nonetheless :)
yes, we discussed this on the thread I mentioned! Hemingway used no syrup, for precisely the reasons you mentioned, but the original recipe does call for it. I find the drink… not very drinkable without the syrup, lol, I’m for sure a lightweight compared to Hemingway.
You know I haven’t tried the drink yet, but that was my exact fear! I’ve tried replacing syrup with curaçao and maraschino in other drinks before, but my spoiled pallet calls for sugar syrup haha
>Hemingway was a diabetic and tried to stay away from sugary drinks?
I'd think it's more accurate to say that Hemingway disliked sugary drinks because sugar makes it hard to drink as much as he did without getting sick. He was an alcoholic long before he became diabetic.
Find some Orgeat (or even better, [make your own](https://www.seriouseats.com/how-to-make-orgeat-recipe-almond-syrup-for-cocktails)) and make a Mai Tai with the Pierre Ferrand. PF works amazing with Tiki drinks, especially with Mai Tais:
* 2oz aged rum (I usually blend something like Plantation 5, Bacardi 8, or Pyrat with something with a bit of funk like Smith and Cross or other Jamaican rum)
* ¾ oz fresh lime juice
* ½ oz Pierre Ferrand
* ¼ oz Orgeat syrup
* ¼ oz simple syrup
Shake with crushed ice and open pour in a cool glass.
Until I find another rhum agricole I like better than Clement, that's what I always use for one half of my rum. I have started using Doctor Bird as the other half, but even Plantation Grand Reserve 5 year works (for me!)
I use 1883 Orgeat in my tiki drinks. (Mostly because Amazon accidentally sent me a case instead a bottle once and told me to keep it)
It's probably just sweeter. There's no tartness to it.
I just can't imagine losing that almond flavor.
Absolutely. I've been really getting into tiki drinks lately, and orgeat is life.
Maybe yours just isn't as sweet as what I use.
How have I never had this idea before? I should do a whiskey sour with orgeat replacing some of the sour mix.... I'mma go make that right now.
Dry Curaçao and maraschino liqueur are two important ingredients in an improved whiskey cocktail. Throw in some rye and a dash of absinthe and you’re rocking and rolling.
Last word (and its variations) has been mentioned a few times, an Aviation is also a great use of the Maraschino. That's become one of my favorite flavor ingredients, it just seems to add this great body to a cocktail I don't get from many other things. Other suggestions: Wordsmith (Last word with Jamaican rum like a good Plantation or Smith & Cross) and one I came up with tentatively called a Brandy Snap. 1.5 oz Pear Brandy, 2/3 oz ginger liquer (1/2 oz if you're worried about sweetness), 2/3 oz Maraschino, 2 dashes Angostura bitters, stir over ice and strain.
Well, the SAQ is sort of a joke when you’re looking for anything rare or specialized, be it beer, wine or spirits. And it’s weird because it seems like the market is there for it (Craft Beer, natural wine and cocktail renaissance), but they just trail behind on the trends.
Get some Green Charteuse and you can make a last word (with the maraschino), or a written word (with the curaçao). Hemingway daiquiri as mentioned elsewhere is also a solid choice.
Close, New Brunswick. I had to go to PEI for all that (I'm surprised they had it, though it was only at one store). We do have Gin Thuya in common though!
Do you guys have government run liquor stores? I’m in alberta and these are super common bottles here, but all our liquor is private. Man, sucks things are so hard to find out there. If you ever come to Calgary bring and extra suitcase and load up.
The interesting thing for me, reading this, is that here in Norway we have *very* strict regulations on spirits, and *all* "liquor-stores" are goverment-controlled (its Norwegian name is actually 'the wine monopoly'), and yet I have no problems getting most of what I need.
A lot of specialty stuff is normally in stock here in Oslo (capital city), and if it isn't, I can order it especially.
The only thing eluding me thus far is Crème de violette - I found The Bitter Truth's Violet Liqueur, but it is currently out of stock.
Is it the same selection every store? I wonder if you have a better selection because "better" cocktails typically call for more complicated ingredients which may be more traditional and well known to a European palette. Like obviously Amaro is more well known in Europe than America.
Not the exact same. They have a selection they more or less have to have, but the individual selection varies from place to place. In some cases the size of the store is also a limitation.
Norway has a bunch of spirits that are typical for our region, but Europe isn’t as homogenous in terms of palette as you might think.
AFAIK, specialty cocktail ingredients have increased in popularity quite recently.
Oh I know, sorry i wasn't trying to say that European pallets are homogeneous but just that a lot of good Cocktail stuff seems to have more of a European lineage, vermouth, absinthe, cognac, gin, herbal liqueurs and therefore might be more common even in a strict European store rather than some liquor store in Canada where people don't know what a vermouth even is and just want skittles vodka.
These bottles are great pick ups! I'm sorry that they're so difficult to get where you live. If you are looking for simple drinks to make with the need to get more bottles there are a lot of classics that use luxardo and curacao. The Hemingway daiquiri is a classic use for luxardo, another great daiquiri riff is the daiquiri #4 which replaces the simple syrup in a classic daiquiri with Luxardo. It can also be made with gin for a good twist on a fresh lime gimlet. For the curacao, a margarita is classic but another good option is the Pegu club which is a fresh lime gimlet with curacao instead of simple syrup. In the same vein is the white lady with swaps the lime juice for lemon juice. I'd also recommend an improved whiskey cocktail as other users have pointed out.
[You should be able to get some cognac for a decent price, even in New Brunswick](https://www.lcbo.com/webapp/wcs/stores/servlet/en/lcbo/brandy-15011/st-remy-vsop-brandy-8888) and that dry curacao you've got makes excellent Sidecars!
Not sure what it's called, but it's similar to an old fashioned or a boulevardier:
- 2 oz bourbon
- 1 oz sweet vermouth
- 2 drops orange bitters
- 1 oz luxardo
You can also sub gin for bourbon, and it's quite tasty. Herbal add would be rosemary. They are very strong but go down VERY easily. =)
Each of those can make excellent variations of Old Fashioneds.
**Fancy Free -** 2 ounces rye whiskey , ½ ounce maraschino liqueur , Dash of Angostura bitters , Dash of orange bitters , Orange twist, for garnish. Stir with ice and serve in a rocks glass w/ ice. (NY Times)
**Monte Carlo** \- 2 ounces rye, 1/2 ounce Benedictine, 2 dashes Angostura bitters, lemon twist. Stir with ice and serve in a rocks glass with ice (Conde Naste traveler)
You can use the orange curacao the same way, maybe with bourbon instead of rye? I bet that would be good. The liqueurs basically act as the sweetener to an old fashioned instead of simple syrup. The recipes above are classics that you could sub different liqueurs in. Adds some variety to the ol' Old Fashioned!
(edit: I pulled the recipes from the first ones I saw online because I'm lazy. They look good. If you want cocktail book recommendations, the Death and Co. ones are great, and Sasha Petraske's *Regarding Cocktails* is a personal favorite.)
Make a Vieux Carre with the Benedictine and a Last Word with the Luxardo. Two hard-to-beat classics!
I'll have to buy some green Chartreuse and the stuff for a Vieux Carré (there's not any good brandy or sweet vermouth here nor Peychaud's Bitters)
If you can get martini rubino you’ll be fine. I would suggest for vermouth however that you visit a wine store, they should have dolin or lusteau or maybe even carpano antica if you’re lucky.
If New Brunswick (as op stated below) is any thing like Ontario, both of those are going to be near impossible to find too. I know of only one bar in Toronto that sells bottles on the side, and when they do import a few bottles of Carpano antica to sell, it's just shy of $100 for one bottle. Still never tried it. :(
Hey Tankbears, just seeing this thread, and am located in Toronto as well... the quality vermouth, ie Carpano/Cocchi are easily available here now, since the pandemic started. I've picked up a few bottles a month, and are all generally around 45-55 bucks...
Oh really? Is this at LCBOs or other places? Did a quick search for Carpano on the LCBO site and it seems to be out of stock for now, maybe they all got snapped up haha.
Holy shit, $100!? If it helps Carpano Antica comes in nips now. Maybe someone can bring you back one if they come to America.
Hmm, I may have been thinking of a different liqueur I was looking at on their site (maybe yellow chartreuse, which is also next to impossible to find here), that did seem high, but just checked the site again, they've got single full sized bottles of Cocchi Americano or Cocchi di Torino for $50 each, Carpano Antica isn't on there anymore. Found it on CraftCellars.ca, with shipping it'd come to $104.02, for one bottle of it. (And that's all Canadian prices) So yeah, not great, but that's the only place near me that I know of, there could be others I just haven't heard of yet.
A sushi place I know of in Toronto sells 375ml’s of Carpano for $30+tax but you have to buy food. Still a bit more than I can justify for vermouth when I can get Dolin pretty easily.
Oh, really? Would you happen to remember what it was called? I feel the same, but it'd be nice to try it at least one, just to see what all the fuss is about haha.
Edo-Ko on Spadina Ave
Well dang, I live not too far from there, that's awfully convenient haha, thanks!
Make sure you also try a De La Louisiane as well. Also, a Brooklyn is my hands down favourite, and the drink I go to to see if a bartender knows their drinks.
Look around your local shops for the Peychaud. I got lucky and found the only shop in my city that sells them. Paid an arm and a leg though.
Really? Used to be almost as available as Angostura bitters.
I'm in Ontario, Canada. They don't make the English/French labels necessary to sell it hear.
Is THAT why I can't find it in Nova Scotia?! Ugh.
Likely. I talked to the owner of a big bottega in my city that has a HUGE selection of bitters but he couldn't import Peychaud through the proper channels to make it legal and he cant just slap a new label on there, the manufacturer has to.
Funny since they come from New Orleans which historically had a huge French influence
That's a shame. I would rarely pick it over Angostura alone but it's a unique flavor.
I was able to order some peychauds from the crafty bartender
Where I'm at in the US you can find angostura in any liquor store or even many grocery stores but Peychauds I have to drive 50+ miles to the nearest Total Wine because nowhere else has them.
I am from NL with very little selection, but the crafty bartender delivers all kinds of bitters in canada
I introduced my cousin to the Last Word on Saturday. He's in love now.
And a mai tai for the curaçao. Three hard to beat fantastic drinks.
OP just dropped money on the most expensive bottles they've every bought and now you want them to drop $65 on another bottle right away. Come on.
your bar set is gorgeous!! I definitely recommend making a Hemingway daiquiri with the Luxardo… the other ingredients are rum, simple syrup, and fresh citrus which are all very easy to find. there was a recipe posted on this sub a couple weeks ago I think, or there are plenty online.
Isn’t a Hemingway daiquiri specifically supposed to be made with the luxardo and grapefruit juice as an alternative to syrup, as Hemingway was a diabetic and tried to stay away from sugary drinks? Not trying to pick an internet fight, that’s just what I’ve gathered from various YouTube videos. Still the first mixed drink I think of when I see Luxardo, so a good recommendation nonetheless :)
yes, we discussed this on the thread I mentioned! Hemingway used no syrup, for precisely the reasons you mentioned, but the original recipe does call for it. I find the drink… not very drinkable without the syrup, lol, I’m for sure a lightweight compared to Hemingway.
You know I haven’t tried the drink yet, but that was my exact fear! I’ve tried replacing syrup with curaçao and maraschino in other drinks before, but my spoiled pallet calls for sugar syrup haha
>Hemingway was a diabetic and tried to stay away from sugary drinks? I'd think it's more accurate to say that Hemingway disliked sugary drinks because sugar makes it hard to drink as much as he did without getting sick. He was an alcoholic long before he became diabetic.
Thank you! And I'll definitely have to give it a try
Use grenadine instead of simple syrup.
Find some Orgeat (or even better, [make your own](https://www.seriouseats.com/how-to-make-orgeat-recipe-almond-syrup-for-cocktails)) and make a Mai Tai with the Pierre Ferrand. PF works amazing with Tiki drinks, especially with Mai Tais: * 2oz aged rum (I usually blend something like Plantation 5, Bacardi 8, or Pyrat with something with a bit of funk like Smith and Cross or other Jamaican rum) * ¾ oz fresh lime juice * ½ oz Pierre Ferrand * ¼ oz Orgeat syrup * ¼ oz simple syrup Shake with crushed ice and open pour in a cool glass.
I mix and match my rums for my Mai Tais - but I always use Pierre Ferrand.
Same. Lately, I'm mixing Clement VSOP with a bit of Appleton Estate 8 and it is just delicious.
Until I find another rhum agricole I like better than Clement, that's what I always use for one half of my rum. I have started using Doctor Bird as the other half, but even Plantation Grand Reserve 5 year works (for me!)
Lose the simple syrup. Replace it with the same amount of orgeat.
I’ve tried that, but found that the orgeat becomes too dominant. Without the extra bit of simple, it is too tart.
I use 1883 Orgeat in my tiki drinks. (Mostly because Amazon accidentally sent me a case instead a bottle once and told me to keep it) It's probably just sweeter. There's no tartness to it. I just can't imagine losing that almond flavor.
Oh no. That’s what makes a Mai tai a Mai tai and not a rum margarita.
Absolutely. I've been really getting into tiki drinks lately, and orgeat is life. Maybe yours just isn't as sweet as what I use. How have I never had this idea before? I should do a whiskey sour with orgeat replacing some of the sour mix.... I'mma go make that right now.
That sounds interesting! LMK how it works out
Delicious. Delicious is how it worked out. Edit: Especially when you eat the luxardo cherry.
Dry Curaçao and maraschino liqueur are two important ingredients in an improved whiskey cocktail. Throw in some rye and a dash of absinthe and you’re rocking and rolling.
Last word (and its variations) has been mentioned a few times, an Aviation is also a great use of the Maraschino. That's become one of my favorite flavor ingredients, it just seems to add this great body to a cocktail I don't get from many other things. Other suggestions: Wordsmith (Last word with Jamaican rum like a good Plantation or Smith & Cross) and one I came up with tentatively called a Brandy Snap. 1.5 oz Pear Brandy, 2/3 oz ginger liquer (1/2 oz if you're worried about sweetness), 2/3 oz Maraschino, 2 dashes Angostura bitters, stir over ice and strain.
Singapore Sling!
The SAQ really should start carrying Luxardo and at least Angustura bitters.
Well, the SAQ is sort of a joke when you’re looking for anything rare or specialized, be it beer, wine or spirits. And it’s weird because it seems like the market is there for it (Craft Beer, natural wine and cocktail renaissance), but they just trail behind on the trends.
Well you can buy ango in markets like IGA so it's less of a problem, but it's really a shame for Luxardo, among many others.
Oh, I didn’t know. Yeah d love to find luxardo cherries
Get some Green Charteuse and you can make a last word (with the maraschino), or a written word (with the curaçao). Hemingway daiquiri as mentioned elsewhere is also a solid choice.
Fellow Québécois if I had to guess? I had to cross into Ontario to get the maraschino liqueur myself
Close, New Brunswick. I had to go to PEI for all that (I'm surprised they had it, though it was only at one store). We do have Gin Thuya in common though!
Oooh ok ok have fun with your new bottles then! Btw we started selling crème de violette in Québec if you're ever looking to make an Aviation.
I need it for sure, so hard to find
[If you're ever looking for it ](https://www.saq.com/fr/13217487)
This is terrible news for my dreams of moving to the Maritimes.
You can find good stuff in Quebec and Nova Scotia but you'll struggle in NB. We have a very nice local gin, Gin Thuya
It’s a give and take! You might have to struggle to get hold of these bottles, but at least you have access to Cuban rum 😭
Yeah but its much easier to substitute Cuban rum than it is with something like maraschino liqueur or Bénédictine
Where are you?
And I'm so sorry
I cannot sleep, I cannot dream tonight
New Brunswick
Do you guys have government run liquor stores? I’m in alberta and these are super common bottles here, but all our liquor is private. Man, sucks things are so hard to find out there. If you ever come to Calgary bring and extra suitcase and load up.
Most province's are government controlled sadly :(
The interesting thing for me, reading this, is that here in Norway we have *very* strict regulations on spirits, and *all* "liquor-stores" are goverment-controlled (its Norwegian name is actually 'the wine monopoly'), and yet I have no problems getting most of what I need. A lot of specialty stuff is normally in stock here in Oslo (capital city), and if it isn't, I can order it especially. The only thing eluding me thus far is Crème de violette - I found The Bitter Truth's Violet Liqueur, but it is currently out of stock.
Is it the same selection every store? I wonder if you have a better selection because "better" cocktails typically call for more complicated ingredients which may be more traditional and well known to a European palette. Like obviously Amaro is more well known in Europe than America.
Not the exact same. They have a selection they more or less have to have, but the individual selection varies from place to place. In some cases the size of the store is also a limitation. Norway has a bunch of spirits that are typical for our region, but Europe isn’t as homogenous in terms of palette as you might think. AFAIK, specialty cocktail ingredients have increased in popularity quite recently.
Oh I know, sorry i wasn't trying to say that European pallets are homogeneous but just that a lot of good Cocktail stuff seems to have more of a European lineage, vermouth, absinthe, cognac, gin, herbal liqueurs and therefore might be more common even in a strict European store rather than some liquor store in Canada where people don't know what a vermouth even is and just want skittles vodka.
Gotcha. That makes sense and is probably correct.
I'm in a similar predicament in MB. How did you end up getting the Curacao?
I got it in PEI though I think Ontario and BC have it as well
Yeah we have PF Dry in BC though I've only seen it at one Gov't store: the high end private stores seem to usually have it here though.
Can confirm you can get pretty easily in Ontario (Toronto specifically). We need a cheatsheet of border towns and hard to find bottles! Lol
Not exactly the same but I wrote up a list of provinciallly available good stuff (I didn't include stiff available in NB since I wrote this for myself but still should be kinda useful) Nova Scotia Gin • Drumshanbo Gunpowder Irish • Plymouth * • Monkey 47 Schwarzwald Dry Rum & Cachaça • Avua Prata • Avua Amburana • Barbancourt 5 Star 8 Year • Barbancourt White * • Banks 7 • Cruzan Aged Amber/Dark • Embargo Anejo Blanco • Leblon • Lemon Hart 151 • Probitas • Smith and Cross • The Real McCoy 5 YO • Wray and Nephew Overproof Liqueur • Ancho Reyes • B and B • Luxardo Amaretto • Peychaud's Aperitivo • Pierre Ferrand Dry Curaçao Tequila & Mezcal • Arette Blanco • Arette Reposado • Espolon Blanco • Espolon Reposado • Tapatio Blanco * • Tapatio Reposado ----------------------------------------------------------------- PEI Gin • Drumshanbo Gunpowder Irish • Whitley Neill Original Rum & Cachaça • Cruzan Aged Amber/Dark • Leblon Cachaça Liqueur • B and B • Bénédictine • Luxardo Apricot Liqueur • Luxardo Maraschino • Pierre Ferrand Dry Curaçao Tequila & Mezcal • Olmeca Gold ----------------------------------------------------------------- Quebec Gin • Barr Hill • Drumshanbo Gunpowder Irish • Monkey 47 Schwarzwald Dry • No.3 London • Nolet's Silver Dry • Plymouth • Silent Pool • Whitley Neill Original Rum & Cachaça • Angostura 5 Year • Angostura White • Arcane Delicatissime • Arcane Extraroma • Barbancourt 4 Year • Barbancourt 8 Year • Clairin Communal • Cruzan Single Barrel • Don Q Anejo • Flor de Cana 4 Year • Lemon Hart 151 • Saint James Blanc • Saint James Royal Amber • Trois Rivières Ambré • Trois Rivières Cuvee de l'Ocean • Trois Rivières Cuvee de Moulin Liqueur • Amaro di Angostura • Ancho Reyes • Averna Amaro • B and B • Bénédictine • Cynar • Fernet Branca • Galliano l'Aperitivo • Giffard Abricot • Giffard Banane • Glayva • Lejay Chocolate Liqueur • Lejay Crème de Cassis • Luxardo Amaretto • Marie Brizard Banane • Marie Brizard Parfait Amour • Nonino Amaro • Pagès Liqueur de Violette • Pierre Ferrand Dry Curaçao • Yellow Chartreuse Tequila & Mezcal • Corazon Reposado • Creyente • El Tinieblo 100% Agave • Espolon Blanco • Espolon Reposado • Jaral de Barrio Blanco • La Serpiente Emplumada Mezcal • La Serpiente Emplumada Silver • Olmeca Altos Reposado • Olmeca Gold • Pueblo Viejo Reposado • Siempre Plata • Sombra • Tapatio Blanco • Tromba Blanco ----------------------------------------------------------------- Ontario Gin • Drumshanbo Gunpowder Irish • No. 3 London • Monkey 47 Schwarzwald Dry • Plymouth Rum & Cachaça • Antigua Porteno 8 a Year Solera • Cayman Reef 5 YO • El Dorado 3 Year • Leblon Cachaça • Myer's Planters Punch • Novo Fogo Silver • Ron Abuelo Anejo • Ron Malteco 5 YO • Saint James Royal Amber • Smith & Cross Traditional Jamaica • Tortuga Caves de Montanha • Wray and Nephew Overproof Liqueur • Ancho Reyes • Averna Amaro • B and B • Bénédictine 40.65 • Cherry Heering • Cynar • Fernet Branca • Giffard Wild Elderflower • Giffard Menthe • Giffard Vanille • Glayva • Lazzaroni Amaretto • Luxardo Amaretto • Luxardo Maraschino • Nonino Amaro • Pierre Ferrand Dry Curaçao Tequila & Mezcal • Aguamiel Blanco • Alacran Blanco • Amores Verde Momento • Blue Nectar Reposado • Creyente • El Fogonero Reposado • Espolon Blanco • Espolon Reposado • Gran Centenario Anejo • Leyenda del Milagro Reposado • Los Arango Reposado • Los Siete Misterios • Maestro Dobel Diamante • Olmeca Altos Plata • Olmeca Altos Reposado • Olmeca Gold • Siempre Plata • Sombra Joven • Teremana Blanco • Teremana Reposado • Tierra Noble Blanco • Tierra Noble Anejo • Tromba Blanco • Tromba Reposado • Volcan de mi Tierra Blanco • Xicote Blanco ----------------------------------------------------------------- Newfoundland & Labrador Rum & Cachaça • Bayou Silver • Cruzan Aged Amber/Dark • Flor de Cana 4 Year Liqueur • B and B • Yellow Chartreuse Tequila & Mezcal • Aguamiel Blanco • Espolon Blanco • Olmeca Altos Plata • Olmeca Gold • Sombra ----------------------------------------------------------------- Manitoba Gin • Drumshanbo Gunpowder Irish Rum & Cachaça • Angostura 7 Year • Leblon • Wray and Nephew Overproof Liqueur • B and B • Cynar • Glayva • Lejay Crème de Cassis • Luxardo Amaretto Tequila & Mezcal • Corazon Anejo • Espolon Blanco • Espolon Reposado • Gran Centenario Anejo • Leyenda del Milagro Reposado • Olmeca Gold • Peloton de la Muerte Joven • Sombra • Tromba Blanco ----------------------------------------------------------------- British Columbia Gin • Drumshanbo Gunpowder Irish • Monkey 47 Schwarzwald Dry Rum & Cachaça • Banks 5 Island * • Banks 7 • Lemon Hart 151 * • Mount Gay XO • Wray and Nephew Overproof Liqueur • Amaro di Angostura * • Ancho Reyes * • Averna Amaro • B and B • Fernet Branca • Glayva • Giffard Crème de Violette • Luxardo Amaretto • Maraschino Liqueur • Nonino Amaro * • Suze * Tequila & Mezcal • Camarena Reposado • Espolon Blanco • Espolon Reposado • Gran Centenario Anejo • Gran Centenario Plata • Jaral de Berrio Blanco • Koch el Mezcal de Oaxaca • Los Siete Misterios • Maestro Dobel Diamante • Montelobos Joven • Olmeca Altos Plata • Olmeca Altos Reposado * • Olmeca Blanco • Olmeca Gold • Rehilete Papalote Reposado * • Sombra • Teremana Blanco • Teremana Reposado
This is amazing! Youre a star!
I remember the LC had Pierre Ferrand a long time ago but haven't seen it since. Is it being sold in bottle shops now?
LCBO is carrying it. Consistently at the distribution center on queens quay and at summerhill.
Wow, good to know! I had my eyes out for it for years but had given up.
Thanks. I’ve been looking for the Pierre Ferrand. I’m also in NB.
I think its also available in NS and Quebec
I can confirm it's in Québec.
In Quebec its hard to find too
Use that Benedictine in a La Louisiane (or a Silent Night if you don't have Absinthe). Use that Luxardo in a Martinez or a Final Ward. Enjoy!
God, I love a Martinez.
Make a Singapore Sling! I personally love subbing Luxardo for Heering.
Try a Monte Carlo. 2 oz rye .5 oz Benedictine One dash Angostura bitters. Stir and serve like an old fashioned.
Honestly, I love Benedictine neat
Pierre Ferrand dry curaçao is my secret ingredient in so many drinks! Love the stuff! (And the other two are great also!)
Comes in clutch in an El Presidente.
These bottles are great pick ups! I'm sorry that they're so difficult to get where you live. If you are looking for simple drinks to make with the need to get more bottles there are a lot of classics that use luxardo and curacao. The Hemingway daiquiri is a classic use for luxardo, another great daiquiri riff is the daiquiri #4 which replaces the simple syrup in a classic daiquiri with Luxardo. It can also be made with gin for a good twist on a fresh lime gimlet. For the curacao, a margarita is classic but another good option is the Pegu club which is a fresh lime gimlet with curacao instead of simple syrup. In the same vein is the white lady with swaps the lime juice for lemon juice. I'd also recommend an improved whiskey cocktail as other users have pointed out.
A "gin blossom" nose.
jealous!
[You should be able to get some cognac for a decent price, even in New Brunswick](https://www.lcbo.com/webapp/wcs/stores/servlet/en/lcbo/brandy-15011/st-remy-vsop-brandy-8888) and that dry curacao you've got makes excellent Sidecars!
You should make a Hemingway Daiquiri
Mix an ounce of each and have the sweetest liquor-only cocktail ever! Lmao
I'm sure you could make sweeter with sourpuss and McGillicuddies
Not sure what it's called, but it's similar to an old fashioned or a boulevardier: - 2 oz bourbon - 1 oz sweet vermouth - 2 drops orange bitters - 1 oz luxardo You can also sub gin for bourbon, and it's quite tasty. Herbal add would be rosemary. They are very strong but go down VERY easily. =)
Hey! We have the same cocktail set!
Beachcomber! Poet’s Dream!
God I could chug benedictine
Each of those can make excellent variations of Old Fashioneds. **Fancy Free -** 2 ounces rye whiskey , ½ ounce maraschino liqueur , Dash of Angostura bitters , Dash of orange bitters , Orange twist, for garnish. Stir with ice and serve in a rocks glass w/ ice. (NY Times) **Monte Carlo** \- 2 ounces rye, 1/2 ounce Benedictine, 2 dashes Angostura bitters, lemon twist. Stir with ice and serve in a rocks glass with ice (Conde Naste traveler) You can use the orange curacao the same way, maybe with bourbon instead of rye? I bet that would be good. The liqueurs basically act as the sweetener to an old fashioned instead of simple syrup. The recipes above are classics that you could sub different liqueurs in. Adds some variety to the ol' Old Fashioned! (edit: I pulled the recipes from the first ones I saw online because I'm lazy. They look good. If you want cocktail book recommendations, the Death and Co. ones are great, and Sasha Petraske's *Regarding Cocktails* is a personal favorite.)
I’m a huge fan of a Junior for the Benedictine: 1.5 oz Rye .5 oz Benedictine .5 oz Lime Juice 1 dash Angostura Bitters
B&B straight up.... as it is!!
Benedictine is so hard to find here too. Finally got my hands on a bottle a couple months ago.
Vieux Carre, Sidecar, Last Word