Comments on: Friday Cocktail Hour: The Traverse City Zinger!

By: Holiday Gift Week: My Favorite OpenSky Tools | Michael Ruhlman

Holiday Gift Week: My Favorite OpenSky Tools | Michael Ruhlman — Fri, 23 Nov 2012 14:30:19 +0000

[...] server. I muddle tart cherry preserves and herbs in it, then add rum or gin or bourbon for a great zinger or mojito or julep. It’s heavy so it doesn’t move around on me. It’s coarse but [...]

By: Marshall

Marshall — Wed, 14 Nov 2012 04:54:42 +0000

Nolet’s is my favorite Gin for making cocktails. A little floral on its own but mixable like no other due to their fruits and botanicals. They have a mixologist out on the West coast who makes great cocktails. He used to run a cocktail program for Michael Mina. Nolet’s website and Facebook page are full of recipes like this.

By: Timothy Fitzgerald Young

Timothy Fitzgerald Young — Tue, 13 Nov 2012 00:14:32 +0000

Hey…enjoyed having you at the Pigstock dinner and big Thanks to Cherry Capital Foods for including a jar of our Organic Tart Cherry Preserves in your swag bag. We like to think beyond toast…and you did a fine job of that.

By: JTH

JTH — Mon, 12 Nov 2012 23:51:32 +0000

Michael, we can arrange shipping for you, save the airline checked bag hassle
Maybe we have to add a mixology session to PigstockTC ???

By: allen

allen — Sat, 10 Nov 2012 00:03:55 +0000

Citrus & luxardo w/ Bartons, dash of bitters. Close enuf.
Now back to the martini.
No more pussyfootin ’round!
Cheers to all, Friday & no more political advertisments.

Woop, woooop!

By: allen

allen — Fri, 09 Nov 2012 19:07:16 +0000

Donna, you should be washing them biscuits down with a cocktail too.
We have Luxardo, Bartons & cherry Grand Marinier.

By: Dave Polak

Dave Polak — Fri, 09 Nov 2012 17:21:41 +0000

This looks quite delicious, I just might have to make one. Can anyone recommend a good store to get bitters at in Cleveland? Preferably east side. Angostura are everywhere and I rarely see other brands, Occasionally Peychaud’s but nothing else.

By: Ken

Ken — Fri, 09 Nov 2012 16:02:02 +0000

I’ll vote with Darcie on Plymouth being my favorite gin for martinis. Nolet’s is a terrific product, but the floral notes leave me feeling a bit odd about the taste when mixed in a martini. For other gin cocktails, particularly those that contain bitters and/or fruit-based liqueurs and/or lemon, Nolet’s is a great matchup.

By: Mantonat

Mantonat — Fri, 09 Nov 2012 15:51:21 +0000

Unfortunately, United also charges $25 for a checked bag. I found this out because I was toting a quart of Colorado green chile stew to some desperate friends in Florida. I guess they figure all that capsicum is a potentially lethal weapon.

The cocktail recipe looks great. If you ever get a chance, locate a bottle of New Glarus Wisconsin Belgian Red cherry beer. It’s made with a ton of Wisconsin montmorency cherries and would probably go great in a cocktail like this, if you wanted something with a little fizz.

By: Darcie

Darcie — Fri, 09 Nov 2012 15:45:28 +0000

This is not fair! I don’t have sour cherry preserves. But this looks so good that I might have to detour to Lund’s tonight and see if they have some (and try not to look at the price).

Beefeater’s is our house gin, but I also like the cucumberiness (not a word, but whatevs) of Hendrick’s for a change of pace. My all-time favorite for a martini, though, is Plymouth.

By: Christine

Christine — Fri, 09 Nov 2012 15:18:07 +0000

I would ditch the bitters and add a splash of soda and lime. Sounds perfect.

By: Marc B

Marc B — Fri, 09 Nov 2012 15:17:50 +0000

Not sure if I’m ready for a cocktail for another 15 minutes or so, but so glad you discovered all the goodies Michigan’s Pinky area can provide. And the wine is utterly fantastic.

By: Nick (Macheesmo)

Nick (Macheesmo) — Fri, 09 Nov 2012 15:07:11 +0000

Ugh… How is it only 8AM?! This looks amazing.