Thud & Echo

7 Comments

• 
  Louis Muscato
  someone needs to critique this ASAP!
• 
  Tim Schondelmayer
  This is awesome! It's amazing how that one drop of Thai bitters ties the whole drink together and brings it in balance. Thanks for sharing another great drink Louis!
• 
  Tim Schondelmayer
  I realize that I used more than 2 words there, but you didn't oversell this drink at all. :)
• 
  Tim Schondelmayer
  On my second one I subbed Coffee liqueur for the Creme de Cacao and also subbed Bittermens Xocolatl Mole bitters for the Peychaud's. That doesn't suck either...
• 
  Louis Muscato
  glad you enjoy Tim! thanks for the feedback. this one is still my prized possession!
• 
  Louis Muscato
  I've been thinking about barrel aging this one. does anyone have any experience with that? a little skeptical about what it would do to the taste
• 
  Tim Schondelmayer
  Louis, I don't have any experience making them, but I've tasted a few. Below is a link to an article in Seattle Magazine that discusses some of the bars in Seattle that are offering barrel aged cocktails and also gives a few tips on what to avoid, and examples of what bars are doing for barrel aged programs. In my experience tasting a couple, they do round out and seem a little sweeter after aging. It's a fun little read: http://www.seattlemag.com/article/barrel-aged-cocktails-trend