Jack Clement
approved by my wife who likes things a bit sweeter:
1/2oz lime juice
1/2oz grenadine
1/4oz Clement Creole Shrubb
2oz Lairds Applejack
Shake. Lime twist.
Finished an evening of 1794s, Atlases and Vieux Carres with an Imperial and was reminded of what a great drink it is.
2oz gin
1/2oz lemon juice
1/2oz aperol
Shake, long twist of orange.
Tattered Remains of Tartary 
I haven’t had a 1794, and haven’t had a Boulevardier in a long time. I think the last Boulevardier I had with rye, which would make it indistinguishable from a 1794, I guess. Or I’d had too many drinks that night & can’t remember what I had correctly. 🙂
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Having an Imperial now. The bartender and a friend at the bar were like “Ooh, that’s tart.” It’s tart, but not over the line for me. It is getting more drying as it goes on.
Edit: used Beefeater here.
Planning on having Jack Clement next.
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Jack Clement is somewhat relieving after the Imperial, and meets with approval all around. Substituted Carriage House apple brandy and Cointreau by necessity.
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the chocolate bitters in the 1794 makes a huge difference.
And it’s nice to know you’re trying some of these drinks I post! There’s a curious sort of transfer of experience thing going on.
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Yes, happy to spread the experience around.
Speaking of spreading the experience around, I’m becoming a fan of this:
http://cold-glass.com/2010/12/22/la-louisiane-cocktail/
As Doug Ford says, it needs to be very small and very cold. It also needs to be not overly diluted. It’s quite sweet, and provides a pleasant, dessert-like end to a drinking session. It’s small, and can go down quickly.
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