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Robert Montgomery
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I like a lot more bitters in my Old Fashioned. I usually put at least 3-4 dashes. I like a fair bit in my Manhattan as well (like Gaz Regan.)
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That's blasphemy!
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Anise liqueurs get cloudy with cold water. That might be a starting point. You could also try something like a pousse cafe kind of thing with a dense, white liqueur, maybe use a straw to get it to bubble up. How about Godiva white chocolate with peppermint schnapps layered on top, then experiment with getting the white layer to look ghostly?
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Sep 27, 2011