Friday Night Cocktail Series: The Old Fashioned


Disclaimer: This one is totally Sweet & Sweaty style. Some like it with muddle and some don’t like any muddle at all. We like both versions, but for this lesson it’s going to be a Sweet and Sweaty style combo. And, we believe this will be a better whiskey cocktail gateway drink for everyone anyway.

In fact, there is even debate on which is the ‘right way’. The original Old Fashioned was made only with rye, sugar, bitters, water, and a lemon peel garnish. Many modern day cocktail artists take to sweetening up the joint by adding orange slices and maraschinos, they mix in soda water, and/or use bourbon more often than rye whiskey.

Let’s get to it though so you can get on with your weekend and enjoy this tasty beverage!
2 oz bourbon
.25 oz simple syrup
2 dashes Angostura bitters
2 Maraschino cherries
1 orange slice, peeled
Tools: shot measure, mixing glass*, barspoon*, strainer*, pearing knife, muddler or a tiny whisk
Glass: old fashioned / tumbler (chilled)
Garnishes: lemon and orange twists
*Pictured in addendum at bottom of post

Note: We’re currently on a bottle of lower-shelf, Four Roses Bourbon Yellow and it makes a fine cocktail. Inexpensive and still satisfying.

Make your simple syrup as soon as you get home as it will take some time to cool. Also, put your Old Fashioned glass in the fridge or freezer to chill while you’re making the simple syrup:

Combine 1 cup of white sugar and 1 cup of water in a medium sauce pan. Bring to a boil and stir until the sugar is dissolved. Let it cool. An empty jar makes for a good storage receptacle! Store in the fridge once packaged. We’ve used simple syrup over the suggested 2-3 week ‘shelf-life’, so I wouldn’t fret too much. The best solution would be to label it and start over after 30 days.

Once your simple syrup is cooled, drop two ice cubes in your mixing glass. Next, add the simple syrup, bitters, cherries, and orange slice. Muddle the cherries and orange slice with the simple syrup. Add the bourbon and muddle some more.

Get your chilled glass, and drop in an oversized cube or two normal ice tray cubes. Strain the contents of the mixing glass over the ice in your chilled glass, and garnish with both lemon and orange twists/peels. We always like squeezing some zest from the peels over the drink and running the peels around the glass rim, before they adorn, or are dropped in the glass – awwww yeah.

This will certainly give you a sweeter version of the Old Fashioned. If you like to eat your drink while you drink it, like we do: use normal cubes vs. the oversized cube, forego straining, and then you’ll be able to easily stab and eat the fruit while you imbibe. Or… if you like a stronger drink, forego the orange slice and cherries all together!

We’d love to hear your feedback on this cocktail. Especially in regards to which version you like best of all, if you’ve done some experimentation. Enjoy responsibly and have a great weekend!

-The Sweet and Sweaty

*Addendum – mixing glass, barspoon, and strainerOld Fashioned

Getting Ready for the Big Game

With just a little over a week to go before the big game, we were struck with the idea to have a little get together.  Even though our beloved Philadelphia Eagles have been ousted and we don’t have a horse in the race, we couldn’t resist the idea of gathering a few of our friends to eat lots of delicious snacks and to crack open a few tasty beverages.  Especially because there are so many party perfect recipes that have caught our eye over the last few months.  Since we’re only a small group, and our guests will definitely bring treats of their own, we may have to whittle down the menu, but here are the recipes currently in the running!

First up we have Dips… Who doesn’t love a good dip? Hot or cold, it doesn’t matter to us.  Rather than stick with our usual go-to dips, we are excited to try something new.  The two recipes at the top of our list both come from a blog that we LOVE… Well Plated by Erin. This site offers great recipes and beautiful pictures. We’ve includes a few shots from the site along with the links to the recipes below in case any of you feel inspired to give them a try too!

Roasted Red Pepper Parmesan Dip – This one caught our eye due to its simplicity and the fact that it is a healthier option than our usual choices. And even though we do not typically gravitate towards bean dips (not a favorite of the Sweet one), we’re excited to step outside out comfort zone and give this a try!

Next up for the hot option… Loaded Baked Potato Dip. This one also looks delicious and unlike anything we have ever made. We’re certainly going to follow the instructions listed to serve this one hot.

NOTE: For those who are interested in our old standbys… Classic Spinach Dip in a Bread Bowl as a cold option & Warm Artichoke Dip for a hot choice.  The recipe we use for the latter comes from the ‘Best of the Best from New England Cookbook‘, a book we bought years ago. Not sure if we have ever made anything else from this book, but this artichoke dip is a consistent crowd pleaser! On the off chance that anyone out there has this cookbook or knows someone who does, please comment on this post with your favorite recipes from this book.

After the dip, always comes the apps! So far, we are only considering one new recipe, because we couldn’t possibly throw a football party without Pigs in a Blanket, and since we’re only a small group, we don’t want to go too far overboard. The app we are excited to try is Creamy Spanakopita Tarts from With Salt and Wit, another great blog that we follow. This particular recipe inspired us because Spanakopita is an absolute favorite of the Sweet one. Her mom has made an appetizer version for years, but due to the complexity of working with phyllo dough we have never tried it at home.  This recipes uses frozen phyllo tarts and therefore takes away that major pain point.

For the main course, the Sweaty one is insisting that Chili be served, but rather than treat our guests to our favorite, tried and true Rachael Ray recipe for Indian Summer Turkey Chili, we’ve decided to do something crazy (and a little frightening).

A bit of background, several years ago (maybe 2002 or 2003 season), our Eagles were trying to go all the way, and we decided to have a football party (very unusual for us when one of our favorite teams is involved, as the Sweet one is very superstitious when it comes to sports). Back then we were true novices in the kitchen, yet we decided that we wanted to craft our own Chili recipe.  So we researched and researched, we must have read hundreds of recipes for inspiration, and drafted up the recipe you see below.  So why is this so frightening you ask? Because after that day in football history when we made this chili and fed it to our 15-20 guests, we never made it again.

Until now… we’re going to give it another try. Even though the proportions seem a bit off and we’re sure we’ll have to change it up as we go to avoid disaster (we’re already planning on substituting ground turkey), we’re going to use this as the base…  So wish us luck, and if any of you home cooks out there have any recommendations on fixing our proportions, we’d love to hear them!

Happy Party Planning!

-The Sweet and Sweaty

Big Game Chili – Sweet and Sweaty Style

Click the link to see full details

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Meatloaf Anyone?

We survived the first official snowstorm of 2016 and we did it with full bellies thanks to this tasty recipe for Hoisin-Ginger Meatloaf from Eating Well.  This recipe first caught our eye because it married some of our favorite flavors from Asian cooking with our go-to comfort food…  Meatloaf.

So how did meatloaf become such a staple in our menu rotation when, believe it or not, I (the Sweet one), didn’t even try it for the first time until I was in my early 20’s. We owe that to Rachael Ray and an episode of 30 Minute Meals which aired nearly 15 years ago  and featured a recipe for Turkey and Wild Mushroom Meatloaf Patties with Pan Gravy. A recipe (and a show) that inspired a passion for cooking in our household which has continued to grow over the years. NOTE: We still love this recipe and if you like mushrooms and meatloaf, we urge you to give it a try. If you do want to try it and are interested in any tips, let us know by commenting on this post. We’re happy to share ’em!

As we mentioned before, we’re relatively strict recipe followers. So,the goal of our posts is not to create our own culinary masterpieces, but rather to share our experiences trying new dishes and learning new techniques.  Our hope is to encourage others to try ’em too. We’re certainly not professional chefs (or photographers) and we know that you aren’t either, so we’re here to help empower people of all skill levels to feel to take control in the kitchen!

Ok, back to the meatloaf… for this recipe we stuck pretty close to the original ingredient list.  We did add an extra 1/3 lb of pork (because that was what was available at the store) and left out the water chestnuts. We also used instant brown rice to help shortcut the time – this was an extremely simple and successful substitution.

In terms of the prep, the recipe suggests using a cuisinart to finely chop the veggies (mushrooms, red bell pepper, ginger root, scallions & water chestnuts). However, based on a previous experience with bell peppers turning to mush in the cuisinart, we decided to chop our pepper by hand along with the scallions. And we grated our ginger root using a handheld grater. We did however take the suggestion to chop our mushrooms in the cuisinart, and definitely recommend this if you have one available. We went with a coarse chop on the mushrooms as we like our meatloaf to have a bit of texture.  Here are a few shots to help you get an idea of the size of our pieces.

Since we knew we would be incorporating the ground turkey and ground pork, wanted to be sure to get a good mix of ingredients, without overworking the meatloaf, so we gave all of the ingredients a good mix before adding the meat, which we added in 2 batches.

One thing that we like about recipes from Eating Well is that they provide very clear and detailed instructions. This continued to be the case as the recipe instructed us to form a 12″ x 5″ loaf on our baking sheet.  Since we were working with a bit of extra pork, ours was slightly larger. But even so, the suggested 3TB of hoisin sauce provided to be enough to cover the entire loaf with a thin layer.

And then it was into the oven it went. As suggested we checked the internal temperature using a meat thermometer after 45 minutes and were still about 20 degrees shy of the 165 degree target, so we put it back in the oven for an additional 6 minutes before checking again.  While we were closer to our target, we put it back in for 6 more minutes which completed the process, and actually put us a little bit over the target temperature (perhaps we should’ve checked after 3 more minutes). We let the meatloaf rest for several minutes before cutting it into 14 slices, which we divided into 7 portions – 3 fewer than what Eating Well recommended and 1 shy of our target of 8. Next time, we’ll go for thinner slices which should help us get 8 portions.

Overall both of us enjoyed this dish and will definitely try it again. Next time we may consider adding a little extra ginger and possibly a clove of garlic. We would also consider pulling together an asian bbq sauce for dipping. Definitely not necessary, but would be a nice addition for those who are used to enjoying their meatloaf with a gravy or dipping it in ketchup (like the Sweaty one).


-The Sweet and Sweaty

Friday Night Cocktail Series: Abbey Cocktail

This bittersweet gin, juice, and aperitif elixir is sure to warm you up while you battle any snowstorm or if you just want to snazz up brunch!
Abbey Cocktail

It’s back to the complexity this week with the aperitif wine, Lillet Blanc, orange bitters, and a fancier cherry. Don’t worry though folks, these ingredients will pay back in spades with upcoming cocktails, recipes, and suggestions from yours truly!
Abbey Cocktail
1.5 oz gin
.75 oz Lillet Blanc
.75 oz freshly squeezed orange juice (cut a nice navel in half & juice it!)
2 dashes orange bitters
Tools: shot measure, cocktail shaker/strainer, garnish stick
Glass: coupe (pictured above) or a cocktail glass
Garnish: Bada Bing cherry (fancier than a maraschino; natural ingredients & no preservatives)

Drop 3 ice cubes into your shaker. Pour all the ingredients except the cherry over the ice. Shake it like you mean it, until the shaker is chilly to the touch. Pour through your shaker’s strainer into a coupe or cocktail glass. Garnish with a cherry.

Tip on the Bada Bings: We have found these delicious cherries at Whole Foods Market and local speciality foods stores. They are less expensive vs. Luxardo’s and they still do the trick. We even add these cherries, with a splash of the cherry juice, to simpler club soda & vodka mixed drinks – it really enhances the flavor!

Background on the Abbey Cocktail:
This is a variation on the classic made famous by The Savoy Cocktail Book (Harry Craddock; 1930). Brad Thomas Parsons, author of Bitters (2011), marries Lillet Blanc and orange bitters from Dale DeDroff’s recipe found in The Craft of the Cocktail (2002). Parsons is spot-on in that the bittersweet orange flavor of the Lillet compliments the freshly squeezed OJ and the orange bitters.

Good luck with any snow that might come, stay safe, and as always… enjoy responsibly folks!

-The Sweet and Sweaty


El Tio – Port Chester, NY

Adding to our string of articles on visiting Port Chester, NY & The Capitol Theatre, including a show review and pre-show drinks, let’s cover our favorite pre-show dinner,
El Tio. 

We have not had a bad meal at El Tio. It’s right next door to The Cap, so get there by or before 6pm, or you’ll be standing room only. The salsa, guacamole, and chips are made in-house and their $5 margaritas are made to order (and actually solid in strength).
El Tio Port Chester NY

Yes, they have your standard Mexican-American chimichangas, enchiladas, and fajitas, but they also sport carne asada, pan-roasted chicken with mole negro, vegetable chiles rellenos, stuffed poblanos, and more. The last two times we got the chimichangas and carne asada and both were fantastic if you want to go American-style and more authentic.

Take a right out of El Tio and you’re at The Cap!

El Tio
143 Westchester Ave, Port Chester, NY 10573

The Capitol Theatre
149 Westchester Avenue, Port Chester, NY, 10573

One More Saturday Night

Call a sitter, get off the couch, put on your dancing sneaks, and get up to Black-Eyed Sally’s in Hartford tonight for Pink Talking Fish Are Dead (Saturday, January 16th, 2016 @9pm).

You can’t go wrong with the BBQ at Black-Eyed Sally’s and you’ll be MORE than pleased with the Pink Floyd, Talking Heads, Phish, and Grateful Dead covers that Pink Talking Fish pump out.

We heard “Time”, “Life During Wartime”, “Eyes Of The World”, “Run Like An Antelope” and many more crushers at Pacific Standard Tavern last night. They had EVERYONE moving on the floor, so hopefully Sally’s will clear enough tables for tonight!

Definitely make a reservation at Sally’s if you’re eating, as they’re always busy on Saturday’s. If you’re just going for the band, get there early as it was PACKED last night.

Not a show to miss!!! If you can’t make it, follow the band for the next time they’re in CT. Or, check out if they’ll be in your town on this tour.

-The Sweet and Sweaty


Friday Night Cocktail Series: The Dirty Martini

Let’s get back to basics folks with this week’s cocktail – The Dirty Martini (at the request of some who read last week’s more complex installment – The Vieux Carré).

The Dirty Martini is a great way to ease into martinis, as the salty addition of brine/olive juice cuts the bite out of the gin, while also calming the fumes of the dry vermouth.

The Dirty Martini is also more versatile vs. your Classic Martini (traditionally just gin, dry vermouth, and a lemon twist), because not only can you play with the measure of dry vermouth in a Dirty, but you can also regulate the amount of brine/olive juice to your taste.

My father liked his martinis so dry (very light on the vermouth), that he would request a dehumidifier on the side. He’s probably why I’m a fan of ‘dry’ as well, but for the purpose of this lesson we’re going to try a more ‘perfect’ mixture of 3-to-1 for the spirits. As this is a better place to start before you make your own adjustments:
Dirty Martini
3 oz. gin
1 oz. dry vermouth
1/2 oz. juice from olive jar (experiment with a bit more the 2nd time – you might like it better!)
Tools: shot measure, cocktail shaker/strainer, garnish stick
Glass: martini
Garnish: olives

Drop 4 ice cubes into your shaker. Pour the gin, dry vermouth, and olive juice over the ice. Shake like a madman, until the shaker is freezing to the touch. Pour through your shaker’s strainer (hopefully it’s dual purpose) into a martini glass. Garnish with at least 3 olives.
Dirty Martini

The resulting clarity should be cloudy. Ours will be deeply cloudy due to upping the juice measure. We’ll also typically do 4-5 olives because that’s just how we roll. And, as we always say, it’s more fun to eat and drink while you drink your drink.

Bombay Sapphire is our go-to gin and Martini & Rossi for the dry vermouth. As for the olives, we bought a ‘fancier’ jar over the holidays (in pic toward top), but we normally buy what’s on sale. Tip: The easiest jar to work with as far as pulling olives and pouring the juice is from Reese – they’re tasty & convenient!

Let us know what your favorite mix of measures is for the Dirty. Others may benefit from your tastes/experimentation! Enjoy responsibly folks and have a great weekend!

-The Sweet and Sweaty





Rye House Party

As you’ll come to find with us, great cuisine and drink establishments add even more of an attraction to the events we attend. In the words of one of our favorite bands, we Seek & Destroy.

We first seek out an entire list of possibilities well in advance, filter based on reviews, uniqueness, history, word-of-mouth, past experience, and reservation availability, and then launch our attack with precision. Note: longer trips do include more cultural and historical attractions outside of food and beverages, but we’re only talking about a night out / pre-concert in this case. 

Hence this article, because if you commit to an event at the Capitol Theatre in Port Chester, NY, we promise you’ll have more to cheer about than just the show.

Treat yourself to a pre-dinner drink at Rye House – at the corner of Willet & Main St. It’s a 5 minute walk from The Cap and less from Metro North if you’ve trained it in. Tip: Take Broad St. or King St. over to Willet Ave. (from either location) to avoid the congestion of where Westchester Ave. meets Main St.
Rye House

We have yet to try the food at Rye House, only because we have another place we haven’t strayed from yet (we’ll write about that soon). But, we have only had great experiences with the  craft beer and cocktail selection at Rye House.

It’s also a great, open but cozy atmosphere with a very friendly staff and you will tend to see the same cocktail artisans doing their magic behind the bar. Sit at the bar as they are always doing something interesting to observe. We’ve seen these professionals actively cooking their own simple syrup, infusing their next special spirit for mixing, comparing all the bitters in their arsenal, filling pourers with freshly squeezed juice, and preparing herbs and citrus fruits for the night ahead. During your visit, you’ll be immersed in the school of what it takes to craft cocktails.

Rye House
City Harvest:
Persimmon-infused Four Roses Bourbon, Cocchi Vermouth di Torino, lemon, and clove – topped with bourbon-soaked persimmon!

Eat the persimmon, it’s earthy and tastes like a cube of ‘fall’, but it actually adds to sipping the City Harvest. For a cold drink on a cold day, it certainly warms you up!

Rye House
The Riddler:
Green tea-infused vodka, St. Germain, honey, cucumber, mint.

The mint rang through in this concoction more than the green tea, but that may be up to your own taste buds. It was still very delicious and at $10-$12 a pop, their cocktails are worth every penny in their potency, freshness, complexity, and craftsmanship.

If Rye House’s cocktail selection isn’t enough for you, there is always a wide variety of top-notch brews available on tap, or in bottles & cans.
Cigar City Brewing

Since it’s not distributed in CT, we were overjoyed to indulge in a Jai Alai from Cigar City Brewing (Tampa, FL). This IPA can definitely go toe-to-toe with our New England favorites in The Alchemist’s Heady Topper, Lawson’s Sip Of Sunshine, or New England Brewing Company’s G-Bot.

See, it’s almost like we’ve had a full night even before dinner or the show we attended! Stay tuned for more on a pre-event restaurant and other tips on visiting Port Chester and The Capitol Theatre.

-The Sweet and Sweaty

Rye House PC
126 N. Main St., Port Chester, NY
RyeHousePC (Twitter)
ryehousepc (Instagram)

Rye House NYC
17th St. (Union Square neighborhood)
New York City, NY


We Love Buffalo…

EVERYTHING!  It’s true! Whether it’s wings, tenders, pizza, or even calamari, if it’s covered with buffalo sauce, then it’s headed straight for our stomachs. Trust us, it’s no coincidence that our blog is named after a buffalo wing flavor from a favorite college bar.

Want to know what else we love? Casseroles! Why? Because anything that can be prepared once and yields 6 servings or more is bound to be a hit in our household.  So imagine our delight when we found this awesome recipe for Buffalo Chicken Casserole from PaleOMG. In fact, this particular recipe ended up on our radar because the main ingredient is spaghetti squash – an ingredient we have been itching to try at home.

This perfect combination of hot saucy goodness + spaghetti squash intrigue was just the push we needed. If you saw our Facebook page earlier this week, you know that we had been planning for days.

As you will learn through our documented at-home culinary adventures, we typically stick to the recipe (at least the first time). The only time we’ll stray is if we have to make necessary substitutions or to enhance an already delicious recipe with some of our own flair.  In the case of this recipe, we did not have ground chicken, so a necessary swap for 99% fat free ground turkey took place. We also added extra carrots, celery and onion – something we do regularly because you really can’t go wrong with extra veggies. We also skipped the avocado. Not because we don’t like it, just because we weren’t going to use the whole thing!


When it came to preparing the squash, we will admit to feeling a little bit overwhelmed. While it seemed simple enough, there are a few different ways and all of the recommendations vary slightly (what temperature for the oven, whole vs. half, steam vs. no steam, cover vs. no cover, how many minutes). Even the sticker that came on the squash from the grocery store offered recommendations.

We decided to stick with the recommendation of one of our favorite sites: the kitchn. They have an amazing and detailed (yet simple) article on How To Cook Spaghetti Squash in the Oven. This article is complete with beautiful pictures, simple instructions, and even a video!  We selected the steaming method and chose to roast our squash in halves, removing the seeds before roasting.

IMG_4099 IMG_4100

As we had received many warnings from others about how overcooking a spaghetti squash can ruin it, we tested it after only 25 minutes before letting it cook for another 5 minutes of so. We were less concerned about it being slightly under cooked since we knew we would be baking it for an hour, but likely would’ve cooked it for a few more minutes if that weren’t the case.

We were pleasantly surprised at how easy it was to turn the squash into noodles. The biggest recommendation is to let it cool for 5-10 minutes, otherwise you will definitely burn your fingers!


Upon initial review of the recipe, our other top concern was how all of the ingredients were going to fit and get mixed together in an 8×8 pan. For this reason we decided to mix everything together in the skillet after it had been removed from the heat.  It gave more space in to ensure that all ingredients were incorporated together. There was no way that we were going to fit all of our buffalo chicken goodness in an 8×8 pan, we ended up using the 10×14 pan we used to roast the squash.  This yielded a flatter casserole than what Julie Bauer intended, but it worked out a-ok for us!

After an hour in the oven, we were ready to dig in and we were not disappointed! The casserole tasted great – a bit spicy, so if you are more sensitive to spice, you may want to use less than the full cup of hot sauce. We passed blue cheese dressing at the table to cool things down, although a great recommendation would be to add a few blue cheese crumbles on top (though this original recipe is Paleo friendly, we don’t follow any type of strict diet – we just eat things that taste good and try to enjoy everything in moderation).

IMG_4102  IMG_4103

Overall we really enjoyed this dish, and found it to be just as tasty (if not even a bit better) the next day. The instructions were simple and clear and it was not too complex. We definitely wouldn’t tackle this on a work night simply due to the number of steps, but it is perfect for Sunday dinner!

And now that we have officially conquered spaghetti squash, we are ready to tackle a few more of these spaghetti squash recipes from PaleOMG.


-The Sweet and Sweaty



Friday Night Cocktail Series: The Vieux Carré

Making it through that 1st full week following the holidays isn’t easy. If you’re on the East Coast it’s freezing, the work didn’t disappear since you took off, and your calendar probably isn’t filled with fun and exciting plans just yet.

If you’re not on a New Year’s resolution cleanse, then treat yourself to a New Orleans classic – The Vieux Carré, while you kick back & relax this weekend. It’s similar to a Sazerac or an Old Fashioned, but definitely a more complex spin on these classics.
Vieux Carre New Orleans classic cocktail1 oz. rye whiskey
1 oz. Cognac
1 oz. sweet vermouth
1/4 oz. Bénédictine
2 dashes Peychaud’s bitters
2 dashes Angostura bitters
Tools: shot measure, mixing glass, barspoon, strainer
Glass: Old Fashioned
Garnish: thick lemon twist

Combine all the ingredients except the garnish in a mixing glass filled with ice. Stir until chilled and strain into a chilled old-fashioned-type glass over one large ice cube. Garnish with a thick lemon twist (as with all our drinks, we usually squeeze the garnish over the glass to release some citrus notes). Enjoy!

Big ice cubes make the biggest difference in saving the flavor of your cocktails when they call to be poured over ice. Get some king-sized molds. Trust us, you’ll use ’em all the time!

As for all of the ingredients, you may need to take some of that holiday bonus and invest to make this mildly complex concoction.

The alternative is to bookmark it for another day and slowly amass your collection! That’s what we’ve done. Liquor gifts aren’t always appropriate, but it sure does help justify building a greater assortment of spirits & bitters to experiment with.

Another tip is to start by buying in smaller volumes. You’re never going to pour as much Bénédictine (herbal liqueur; $35) as rye whiskey when tackling classic cocktails, so buy small.

Vermouths on the other hand are a much more common additive and relatively inexpensive, so we keep larger bottles in the closet and refill the miniatures on our shelf. Noilly Prat is in many bars’ arsenals and is still reasonably priced at ~$12.

Redemption Rye (~$26) isn’t as solid of a sipper as WhistlePig, so we’ll use it in cocktails. Bulleit Rye (~$24) is another alternative that won’t break the bank and still mixes well.

We substitute Armagnac for Cognac in our drinks, as it has better body / is more complex in flavor. Note: Both Armagnac and Cognac are in the Brandy family and are distilled wine made from white grapes that’s aged for at least 1-2 years.

Especially because of the  price you pay for the bottle, you’ll want Armagnac anyway for a better sipping option. Don’t worry, you won’t use it as often as rye whiskey in cocktails, so it should last.

Tariquet Bas-Armagnac VSOP (~$45) isn’t difficult to find. Steep price yes, but we’ve had a bottle for almost a year now and it’s still almost 3/4 full!

Some of you make think we’re crazy when you add up everything above, but you’ve gotta look at the averages here. A classic cocktail will run you $10-$17 at any of the area speakeasy’s/cocktail bars when you can instead make 10’s of drinks at home over the course of years, for much less.

Plus, it’s a lot of fun and you can adjust ingredients to your taste. Enjoy responsibly folks and have a great weekend!

-The Sweet and Sweaty