I have made many a cocktail, but have never taken it so seriously as now.
In part, it is due to the access one has to information via the Web and books, new and old, as well as ingredients, such as Old Tom gins, Creme de Violette, Velvet Falernum, and so on. Being a stones throw from NYC also helps, with haunts like Pegu Club, Death & Company, B Flat, and the like, as well as shops like Lenell's.
Surprisingly, something I never did before was make Simple Syrup. It is so easy that it amazes me why anyone would buy a bottle of it. I made a small batch: 1 cup turbinado sugar, 1/2 cup water, and heated on the stove. It is a beautiful deep, dark brown, which may alter the look of some cocktails, but I prefer the richer taste. Eventually, I will experiment with other syrups using different sugars, like demerara, and of course white.
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