Whiskey and Lillet, Round 2

 For a second attempt, I've just changed the ratios to see what happens.

• 2 oz Tullamore Dew
• 1 oz Lillet Blanc
• 2 dashes orange bitters

Properly stirred with ice this time before putting in a chilled cocktail glass.

As expected, this version features the whiskey more, which is good, but it's still mild ingredients. I think I'll try a different bitters next time to see what that does. Failing that, it might be time to try some real citrus.

Whiskey and Lillet

I suppose this will need a name once I finish tinkering with it.

I decided to do something simple with ingredients I had on hand, so I mixed Tullamore Dew with Lillet Blanc in equal proportions. It's not exciting, but it's certainly not bad. There's somewhere to go with this, but I haven't figured it all out yet.

A couple of dashes of orange bitters helped, but it needs something else. Might try some citrus next time.

Woodland Heights Sour

I was thinking of making some New York Sours to enjoy while prepping the Thanksgiving dinner, but I don't have any rye or bourbon on hand. I do have Irish whiskey (Tullamore Dew). Can't call it a New York Sour if you're changing the base spirit, so Nena looked up the name of the Irish neighborhood in New York. The internet says that Woodland Heights is "Little Ireland", so that's what we're going with until someone of Irish descent corrects us.

• 2 oz Irish whiskey
• 1 oz Lemon juice, freshly squeezed
• 3/4 oz Simple syrup
• 1 Egg white
• 1/2 oz Red wine

Going to go with adding the whiskey, lemon juice, syrup, and egg white to the shaker and doing a dry shake. Then we'll add ice for a second shake. We'll pour into tumblers and top with red wine (Yellowtail Pinot Noir -- it's what I have open for cooking).

Vividora Cocktail

 After watching an Anders Erickson video on the Boulevardier, I was intrigued enough to want to make something like it myself. I do not have bourbon or Campari in the house at the moment, but I do have Aperol, and I do have an Italian vermouth: Carpano Antica; it's old, but Wine Saver seems to have kept it good, so here we go.

• 1.5 oz Bumbu Reserve XO rum
• .75 oz Aperol
• .75 oz Carpano Antica

I just poured these into a tumbler over a big block of ice and stirred. An orange twist would be a good garnish, but I didn't have one or anything I would consider a suitable alternative, so no garnish.

I am pleased with the result. It needs a proper name.

Update: I'm going with Vividora, which seems to be a more-or-less equivalent Spanish term.