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Everything posted by sco-v

  1. i forgot to include my favorite rum Cruzan Single Barrel
  2. 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.)
  3. 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
  4. 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
  5. 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
  6. 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
  7. http://www.lcbo.ca/lcbo-ear/ProductResults...rs&ITEM_NUMBER=
  8. 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
  9. 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!
  10. 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
  11. 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.
  12. Maybe it's just me but the thought of raw eggs or ground up horse hooves in my drink is somewhat less than appealing.
  13. 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....
  14. That site is my first 'go to' spot when recipe hunting.
  15. 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
  16. sco-v


    any brands to be on the lookout for and more importantly any to avoid at all costs?
  17. lots of water before bed and some strong cold infused yerba mate' with peppermint in the morning works for me. Of course as every one has said - it's really about preventive medicine but yerba mate' is really amazing for helping with the hangover or just taking that sober edge off the morning.
  18. Wow - I almost forgot about this thread. Thought I would report back (how many months later?) on my bitters progress. The above formula balanced it self out and provided me with a couple batches of really nice bitters. On several of the bottles I filtered my formulation through some dried peppermint leaves, which yielded awesome results. I found that filtering through a coffee filter worked really well. I think when I originally added the water to my mixture it reacted with the oils in the different roots and bark. After it sat for about a week the bitters looked good as before. I am really pleased with the results. I gave a few bottles away as gifts to fellow cocktail enthusiasts and the feedback was inspiring. I think that I will probably do another batch in a month or so. We just recently moved from a house to an apartment so finding room for my various experiments, booze, cigars, and tea is tough. Anyway – I noticed that a few other bitters threads were started – so I am going to read up a little more. You were all so helpful when I was initially starting out so if any one is interested trying some of these bitters out – holler at me. Cheers, Scott
  19. And how. i do on average 12-14 cups a day just at work - so yeah, i gotta make sure i hit the head before i hit the road because if traffic is moving slow i'll find my self growing gills. ;)
  20. Interesting, when i added my water it turned a weird color, almost like when water and oil mixes but brown. It smells amazing, and tastes extremely deep and complex. I’ll use less anise maybe, but man it's good. I just don't like the color, i mean i expected it to be a lighter brown, but not a "milky" brown... Any ideas? Time to burn some sugar? Cheers - Scott
  21. Hey there all – Thanks for the replies! Getting ready to have some bitters soon. J My batch should be ready this weekend (well at least pre-hy20cut). I actually didn’t add a lot of Orange anything to my mixture initially, because I never really noticed the orange smell with Angostura until after I had really concentrated (and reading these posts) so last weekend I added a couple oranges worth of peel, and in a matter of hours, I opened it again just to see – and viola there was the smell. I am glad I added orange peel to it now though, I don’t think it would impact the color (oranges or burnt sugar), as it is a dark brown from the various roots and barks, seeds and herbs. Some of the ingredients I used included Black Cohosh, Black Walnut, Anise, Angelica, Chicory, Cloves, Gotu Kola, Maple, Oregon Grape, Passionflower, Peppermint, Prickly Ash, Sarsaparilla, White Oak, Wild Cherry, Allspice, Bergamont, Bethroot, Ginger, Juniper, Lavender On another note, I picked up some Fee Bros Bitters. Went with the old fashioned ones, the peach, and Indian orange. I’ll leave the mint for another time though. Surprised that the orange and the peach are clear. Good stuff though. I think I like the old fashioned ones the best – every time I mix it with something I taste something new. Any who – cheers and thanks again. Scott
  22. I see some one already mentioned Hangar One. I can only give the nod on that too, great vodka! Another one that I really like (forgive me if it is mentioned above and I missed it) is 3. 3 Vodka Made with soy even. Cheers - Scott
  23. I came across this thread after many searches for information on bitters on google. Needless to say I was pretty happy to find three pages of people taking bitters. I love bitters, but so far I have been limited to Angostura bitters which I discovered back in my bartending days. I use Angostura daily, adding a couple dashes to water, bubbly water, my makers mark (the favorite use), cooking, you name it. Well, only having one option was getting to me so I started of on a quest to make my own. I started by doing a search on botanicals, barks, roots and herbs, and I ended up selecting over 40 different herbs, roots, and bark based on reading about their different properties both “medicinal” and flavor. Initially it started as a flavor thing, but reading a lot of the holistic and Native American healing information and the what little history on bitters that I could find and I started to factor all that in as well which made it all the more interesting. I found some Everclear at my local BevMo and picked up a couple bottles of that, and snagged a good quality-canning jar at Cost Plus and now I have a project in my kitchen. All I can say is that while I was putting the different things into the jar (before the Everclear) it smelled amazing. I have everything from Black Cohosh root to Black Walnut bark in there. Once I added the Everclear to it my mixture had some similar notes that I smell when I have a few dashes of Angostura in a glass of water. Either way I think what I have will be good. I still have to let sit for another week before it is done, and I am being good not dipping into it, but man, it is dark, and the volume of what I put in has really grown. I am going to really have to ring that out good. Once I cut it in half with water it will be about 75 proof and I think extremely bitter, but maybe not so orange-ie but I think that it will undoubtedly have a deep complex, and bitter flavor. I am glad to hear about Fee Bros. – I sent them an e-mail and apparently there is a retailer right across town. I didn’t experience the same when I called Sazerac trying to track down some Peychaud's Bitters. In fact they made it really difficult for me to spend my money with them. After several voicemails and callbacks they were able to get me their West Coast distributor good thing I had the distributors number anyway. They were really surprised by my call though…. Couple questions, when I cut it with water should I use distilled water? I know nothing is going to grow in this stuff, but I want to keep it clean and pure as possible. Also after I cut it, should I again allow some additional sitting time? Couple things I wanted to mention though after reading all these great posts that made me think about my recipe. Like the burnt sugar rounding out the flavor. That was cool to read because I had added Stevia a natural sweetener, really good, and pretty healthful too. I was thinking me crazy, but I went with my gut and added it. It fit with the other green earthy things in the mix. ;) Anyway, again thanks for all this great info (and helping me with out knowing it). I hope that his topic is still alive and well, because I would love to talk bitters. People I know think my fascination with bitters is a bit strange… go figure. Anyway – Cheers! Scott
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