Noble Experiment

Entrepreneur. Cocktail and spirit champion. Old world wine provocateur.

What I’m Drinking

This page should be changing on a daily basis, given my inability to make a decision and rapidly changing tastes. My favorite cocktail of late is called the “Left Hand” and comes from the PDT cocktail book written by Jim Meehan. His recipe, which I’ve enjoyed immensely, is below.

2 oz Rye Whiskey

3/4 oz Campari

3/4 oz Sweet Vermouth

1 Dash Chocolate Bitters


Ballast Point is a San Diego brewery that just recently started distributing in Maryland. They have two IPAs, Sculpin and Big Eye. Both are fantastic, but the Sculpin is really above and beyond. One of the best IPAs around and in my top five of all time, at the moment. So, I’m drinking Sculpin and you should be too. Here are some links to help convince you, not that it should take much.


It’s fall, which means a transition to brown liquors, savory herbs and lots of bitters. My current drink of choice involves Benedictine, an old but delicious liqueur. It also involves Rye whiskey, which can never be a bad thing. I like to call it “Autumn Leaves Make Me Feel Cold

1 oz rye whiskey
3/4 oz lemon juice
3/4 Benedictine
1/2 oz yellow chartreuse
Dash Fee Brothers Black Walnut Bitters

Shake, strain over new ice and garnish with a lemon wheel.

Since it was recently released and will never be released again, my current drink of choice is Firestone Walker XV Anniversary. A ridiculously good blend of eight barrel aged beers, clocking in at 13% abv. This was a very limited release out here in MD, but if you can get your hands on some I highly recommend it. Here are some links.


Alright, so my drink lately has been beer. Winter beers are so much more interesting than their summer counterparts. And I’m tired of pumpkin this and that. So I’m drinking porters, stouts and the like. Here are my current favorites.

1. Sixpoint Diesel – a hoppy American Stout from those brilliant minds in Brooklyn

2. Oliver Ale / 3 Stars B.W Rye Porter – can’t wait for the opening of the 3 Stars Brewery in 2012!

3. Firestone Walker XV – this is big, but when a barrel aged blend comes out, you don’t say no.

4. Founder’s Breakfast Stout – the classic stout, no comparison necessary

5. DC Brau Penn Quarter Porter – local, roasty, and canned. Done.


I’m holding on to summer for one more moment. The Vesper may be more of a summer drink, but its so delicious, why not keep it going in the fall?

1.5 oz Bluecoat gin

1/2 oz Tito’s vodka

1/4 oz Cocchi Americano

Stir, strain, garnish with a lemon twist. If you’re really thirsty, just double this recipe. But be warned, its all booze.


Tonight’s cocktail was the Jasmine, playing off of a recent Campari obsession. This cocktail strikes a nice balance between spirit, fruit and bitter. Here’s the recipe:

1.5 oz gin

0.75 oz lemon juice

0.75 oz Cointreau

0.75 oz Campari

Shake, strain, drink.


It’s 80 degrees today, so I think it might be time to crack a beer. This time of year is perfect for cracking a something really drinkable and delicious while enjoying the company of friends and family. To keep with tradition and history, my go to beer for the month of May is a Maibock. I have two favorites here – Smuttynose Maibock and Rogue Dead Guy Ale. Maibocks are typically deep gold in color with a light toasted quality and a nice hoppy flavor. Perfect for this weather.


Now that it’s officially spring, even though it may not feel like it, it’s time to move on to lighter and more delicious drinks. One of my all time favorite drinks is the Aviation. And here is a nice springtime version for your enjoyment.

2 oz Hendricks Gin

1 oz Luxardo Maraschino Liqueur

0.75 oz Lemon Juice

1 Dash Bitterman’s Grapefruit and Hop Bitters – (You can find them here – )

Put everything in a shaker, and shake until combined. Serve up with a lemon twist.


Ok, it’s February, it’s cold, it’s been winter for too long. I get it. Here’s a cocktail that will warm your soul and make you happy that you still have a month of snow left. I originally submitted this to the Barenjager cocktail contest (and didn’t win, but that’s ok.)

1 oz Barenjager

0.5 oz Dark Rum

0.75 oz Lemon Juice

0.33 oz Luxardo Amaretto

0.25 oz Absinthe

0.33 oz Cassis Syrup

1 Dash Angostura Bitters

Throw everything in a shaker with ice, shake the hell out of it, and strain. Garnish with a thinly sliced lemon wheel and a few fennel seeds.


Looks like we skipped a few months. Sorry about that. I seem to have fallen behind on a few things here. Nevertheless, here’s a nice champagne cocktail to help you start the new year. Mix it up, drink, and happy 2011!

1.5 oz London dry gin

0.5 oz lemon juice

0.5 oz St. Germain

3 oz. Champagne or sparkling wine

Lemon twist to garnish

Shake up the gin, lemon and st germain with ice and strain into a champagne flute. Top with sparkling beverage and garnish with a twist. Happy 2011!!


Well, I guess it’s September now. Time for a new cocktail! Here is a nice variation on the Thieves Punch. I recommend making a big batch of this a then throwing a kick ass party.

Thieves Punch

16 oz Cachaca

5 oz Cassis Syrup (if you don’t have, substitute a house made grenadine)

10 oz Lime Juice

4 oz Lemon Juice

5 oz Simple Syrup

10 Dashes Angostura Bitters

Stir everything together and serve in a punch bowl. Serve in punch or cocktail glasses over ice and garnish with a lime.


August means hot weather, beach days and back to school. Which means an august cocktail should be light, low in alcohol and refreshing. Enter dry vermouth and the Summer Cooler.

1 strawberry
3 oz Dolin dry vermouth
0.50 oz dry gin
0.25 oz simple syrup

Muddle up one strawberry with the simple syrup. Toss in the gin and vermouth, stir it up, and serve it over ice. Enjoy!

One of my summertime staples is the Dark and Stormy. Check out this variation on that favorite for some spicy summertime sipping.

It Sure Is Dark In London

1.5 oz Pimms

0.5o oz Lemon Juice

0.50 oz Lavender Simple Syrup

3 oz Ginger Beer

To make lavender syrup, just make a basic simple syrup, crush up some lavender and let it sit for a few days. If you don’t have access to lavender, regular simple syrup will work, it just won’t be as floral.

To make the cocktail, combine the simple syrup, pimms and lemon juice in a shaker and shake it up. Pour it into a highball full of ice and top it with ginger beer. Garnish with a thin slice lemon round and sip it through a straw!


Following on our earlier Pineapple Margarita, it’s time for a classic staple, the daiquiri. Here’s my basic version which is delicious in the summertime. Feel free to expand as you see fit.

Classic Daiquiri

1.5 oz White Rum (try Dogfish Head white rum)

0.75 oz Simple Syrup

0.75 oz Lime Juice

Put all the ingredients in a shaker and mix to combine. Enjoy straight up with a lime twist.


It’s May, which means light, refreshing cocktails are king. We start out with a nice seasonal margarita.

Pineapple Margarita

1.5 oz Blanco Tequila

1 oz Luxardo Triplum

1.75 oz Pineapple Juice

Pineapple and Lime Foam

Throw the tequila, triplum and pineapple juice in a shaker with ice. Shake until well combined and chilly. Strain into a glass.

For the pineapple and lime foam, take about 1 oz of fresh pineapple juice and 1 oz of fresh lime juice and run them through a cheese cloth or strainer to remove the pulp. Mix the pure juices together in a container with a lid and shake vigorously (not on ice) for 15 seconds. Take off the top, skim the foam from the top of the juice, and add it to your drink. Enjoy!

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