Cocktails, Spirits and Mixology Thread

I think I posted this a little while back, but the Times tasted & ranked a bunch of Blanco Tequilas recently:

http://www.nytimes.com/2013/07/31/dining/reviews/blanco-tequila-the-great-divide.html?_r=0

 

Last night's restaurant was BYOB, so I brought cocktails:

 

Kentucky River



2 ¼ oz. Bourbon
½ oz. Crème De Cacao
2 Dashes Peach Bitters

A sweeter, floral Old Fashioned alternative.

 

20th Century



1½ oz. Gin
¾ oz. Lillet Blanc
¾ oz. Crème de Cacao
¾ oz. Lemon Juice

Recipe at link differs slightly: http://www.saveur.com/article/Recipes/Classic-20th-Century-Cocktail

 

3 oz. room-temperature bourbon
Rocks glass, preferably clean

 

Winner.

 

Yankee -

I don't have any cognac on my bar. What would you suggest, other than Henessy?

 

Anyone from the Denver area a fan of microdistiller Leopold Bros.?

 

Give me one more chance to dream again,
Finding innocence in me again,
Thru your young heart . . . .

 

Not an expert here.

I didn't own any cognac before starting this, and have only bought Hennessy.

It's good in cocktails, and not overly expensive.

 

Trying to stock the bar with one of everything but somehow so far, I have about 9 bottles of whiskey and some other assorted crap.

 

Had a Leap Of Faith: Tanteo Jalapeño Tequila, Grapefruit, Agave Nectar, Lime at Tommy Bahama's restaurant in St.Armands Key outside Sarasota. It was good, peppery without being hot.