/ck/ - Food & Cooking

Incomplex tinctures are my fancy.
Cocktails are like pizza for me. Too many constituents and you end up overthrowing the devine naiveté.

A couple of my preferred include:

Sazerac
A New Orleans take on a cognac cocktail.
Splash of absinthe in the bottom of the glass just for flavor. The rest is topped off with rye whiskey. Splash of bitters and a small sliver of orange or lemon peel lightly crushed. Served over crushed ice.

Gin Gimlet
Gin. Lime juice. Soda.
I prefer mine with a bit of lightly crushed mint leaf although some have been known to enjoy with basil.