sco-v

i forgot to include my favorite rum Cruzan Single Barrel

Great topic! Whiskey's -Bourbon Makers Mark -Rye Jim Beam Old Overholt -Irish Jamesons -Scotch Whisky Laphroaig Rum Bacardi Rum 8 Anos Reserva Superior Appleton Estate Rum Old Monk i am not a big fan of flavored rums but of the ones that i have tried I like Cruzan over the others. still use a lot of Myers's, Whalers, and Mt. Gay for my well. Love me some rum! Tequilla Cabo Wabo Don Julio Padron Gin Bombay Saphire vodka 3 Shakers (Not a big drinker of the clear distillates these days.)

I would love to see Amer everywhere.... and yep it's the only Torani alcohol product left. well, that womans distributor hasn't called me yet - so we'll see what happens with that. thanks for the replies and input all Cheers, Scott

Torani Amer Yes, she is going to talk to her distributor but, in my experience some distributors can be hesitant to take on a new product with only one customer request - so I figured that since we have some hard core cocktailians here who are in the bar business they might know of a distributor who would see the potential of taking on Amer. I was also thinking that since a lot of people on this forum have mentioned that they can't get it (outside of CA and NV) it would be a good way to get it out there. Personally I love Amer and think it’s a shame that it is only available on one coast. I hope to get this out there and help ensure that Torani Amer doesn’t go the same route as Mescolanza <sp?> Cheers, Scott

Hello, I am trying to help a customer in NY get Amer. We can't sell it to her bar directly, but we can sell it to a liquor distributor. She is checking with her suppliers and I figured in the interest of providing good customer service (as well as trying to get this drink that I absolutely love to the other side of the country) I would see if I could locate any. Any help is appreciated Scott

http://www.lcbo.ca/lcbo-ear/ProductResults...rs&ITEM_NUMBER= cool products, but really the wrong kind of bitters. The kind of bitters one typically dashes into a cocktail are nonpotable bitters, such as Angostura Bitters, Peychaud's Bitters and the various varieties of Fee Brothers Bitters (not to mention Gary Regan's upcoming Orange Bitters). ← yeah - i was surprised that they didn't have any standards like you mentioned. to date the angostura are still my favorite but the UNDERBERG BITTERS will work as a sub in a pinch. of course now that i have been making my own bitters i never have a shortage btweeen my batches and buying everything i can get for comparisons sake. i still need to find and try some Peychaud's Bitters

http://www.lcbo.ca/lcbo-ear/ProductResults...rs&ITEM_NUMBER=

1) Fernet Branca - because it is my favorite thing to drink at the moment. What I make? Typically I just do Fernet and San Pellegrino over ice. Sometimes I'll throw in a dash of bitters or a squeeze of a lime. 2) A good bottle of rye. Jim Beam & Old Overholt are the two I can find most easily - so that is what I have regularly. With this I will make manhattans, hi-balls, or just drink it on the rocks with a dash of bitters and a spash of water. 3) Either Makers Mark or a decent single malt - same as above. The last few months have seen me adding 2-3 new bottles a week as I stock up my recent home bar purchase. The one constant is pretty much everything that I am drinking is with San Pellegrino and very dry. I know I am adding little overall value to your thread - but that's what I'd buy! Cheers, S

My current favorite gin is Bombay Sapphire. Speaking of a gibson I think it’s interesting that you can have essentially the same drink with a different garnish and it has it’s own name yet you change the base liquor, what makes up 90% of the beverage and it is still called a martini… Ok I’ll stop ranting. ;) And I’ll be having a martini tonight too – thanks for posting that article. :D Well organic isn't a synonym for pure as it relates to distillation. When I think organic I think Natural, whole, unrefined, or untreated. Mainly I think no GMO’s and no harsh chemical fertilizers or pesticides. Starting with premium ingredients will always make a difference IMHO. With organic produce for example – the taste is just better, more vibrant. Pesticides and the like surely have an impact on flavor too; one I would think would be adverse. I am guessing but I think this might even become more apparent by distilling. Anyway – thanks for dropping that link – I must try it soon!

Interesting - Lately I have been collecting 40's, 50's, & 60's cocktail recipe books on ebay and I have noticed the abundance of egg white drinks. When I was a bartender the only 'like' drink I ever served was the Ramos Fizz and that was only one time. I always figured the fizz style drink was one thing that would likely not make a comeback... Interesting. BTR & Ian thanks for the info

please don't tell me that Campari has eggs or gelatin - i like it yes. i am more a fan of Fernet Branca and Amer these days but still - anything bitter with alcohol i am usually a fan of.

Maybe it's just me but the thought of raw eggs or ground up horse hooves in my drink is somewhat less than appealing.

Hot sauce? Prolly get the same viscosity with a homemade variation of hot sauce using a mix of jalapeno and red bell peppers, carrots, water, and apple cider vinegar. Depending on how hot you like it you can balance it accordingly. Conceptually I can't think of any drink like a bloody mary. And thank goodness for bloody mary's - it's the only way to fly. of course if you have a juicer your options open up for similar consistency drinks... I wonder how a cellery based mary would taste....

That site is my first 'go to' spot when recipe hunting.

I had been meaning to try Fernet Branca for ages. This thread inspired me to buy a bottle on the way home. I love Bitters, Campari, & Amer - so I was excited to give it a go. I was surprised by the mint essence - very nice bouquet For my first taste I decided to go for just the Fernet with San Pellegrino and ice. In a rocks glass 3 standard size ice cubes 1.5 oz Fernet Fill with San Pellegrino Results = YUM I love this stuff. Then with this thread in mind I made this In a rocks glass 3 standard size ice cubes 1.25 oz Old Overholt Rye 1 oz Fernet Juice from 1/4 Lime Dash of Angostura bitters Results = whoa - this was good. I ended up trying a few more variations adding Apple Jack, Amaretto, & Pomegranate Syrup that were all really good. I love this stuff, and look forward to creating a few more beverages with it tonight and hopefully reading more recipes here. Cheers, Scott