Yesterday, Sharmila and I had gone to one of the very few bars open on Christmas day (Taffer’s Tavern). I had asked for a Sazerac. The cocktail was served without any ice on it. Which I found to be strange. This evening I made one the traditional way – with the ice and all that.

I have to admit I liked the non-ice version!! This might go against the traditionalist in mixology but the consistency stayed much better without the ice and I preferred that. I will have to try one with a King ice to see if slower melting helps in keeping the drink cold while maintaining the consistency…

Saw some oranges in Sharmila’s latest trip to the grocery store. Had to make a drink with an orange peel in it! This is vodka, orange curacao and green chartreuse.

Difford’s Guide credits the recipe to an adaptation from one created in 2016 by Jon Weimorts (bartender at The Idle Hour in Los Angeles – on Vineland Ave near the intersection with Camarillo St).

I am not big fan of tequila (prefer mezcal) but tried this with Tequila (reposado variety), Elderflower liqueur, Aperol, bitters and lime juice.

The confusion of summery citrusy nose and the bitter palate of the Aperol with the length of a tequila matched perfectly the confusing weather in Atlanta today. After a few days of cold days, it was unusually springy today.

The original Farmer’s Cocktail calls for Gin, both styles of vermouth and bitters. Exchanged the Swiss Mount Rigi liqueur for the Gin. Hence the self-styled name with the Alpine reference.

Continuing to experiment with Mount Rigi liqueur, I took the original Martinez recipe and switched up the gin with Mount Rigi. The cocktail further haas Maraschino liqueur, Sweet Vermouth and Orange Bitters. This should be stirred vigorously instead of shaking hard.

Somehow, I liked this more than the traditional Martinez. I even gave it a name – The Swiss Martinez!