BTR

Cointreau is 40%, and Marie Brizard (IMO the only triple sec worth buying other than Cointreau) is 30%. MB is 39%. Is it? I could be mistaken. I'm away from home, so I don't have any bottles around and I just googled it. These guys say it's 60 proof. ← Well, I just checked my bottle, and it's 78 proof. Maybe it's a recent change?

Cointreau is 40%, and Marie Brizard (IMO the only triple sec worth buying other than Cointreau) is 30%. ← MB is 39%.

Campari and bitter lemon soda is delicious.

What's the difference between white rhum agricole and ordinary white rum (and should there be an "h" there too)? I gather that ordinary white rum isn't suitable for this drink, but can the rhum agricole be used in drinks for which "ordinary" rum is appropriate? Or is the flavor significantly different?

Yeah, the more I think about it, the better this sounds.

"Drinking vinegar" really sounds like someone's taking the piss.

And highly useful. I remember seeing Chalfonte VSOP praised here, I think, and got a bottle for around $20 or less.

But this isn't a question about how to make an infusion or flavored vodka at home, it's about how commercial flavored vodkas are made.

Someone should tell the people at thewhiskystore.de, because that description states that they're different pretty clearly.

I can read German enough to tell that it's a special bottling, aged longer and I think a higher proof, but not well enough to actually post a translation. Maybe after some time with dict.leo.org.

I just got a bottle, along with some Peychaud's bitters. But ... I don't know what to do with them! The only thing I'm currently equipped to make is JAZ's Beachcomber variant.

Peter, do you recall if there were many, or any, vegetarian options on the menu? I really want to go here, and it's in the neighborhood, but my girlfriend eats no meat.

I've seen some 3.7oz (I think) cocktail glasses at Sur la Table. What's more they were astonishingly well-designed—in addition to being huge lots of the glasses I see in stores are butt-ugly.

I had a yuzu mojito at Sumile once, it was pretty good.

I have always thought of Maraschino as tasting like dusty cherry stems.

Admin: Split from the Reverse Cocktail thread in the Cocktails forum. I know I've seen Clear Creek's cherry eau de vie at Sam's, though since they don't call it kirsch it probably wouldn't turn up in a search. That stuff isn't exactly cheap either. Incidentally what's the other "big one" in Chicago?

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. I think Robert was referring to the fact that Campari is colored with cochineal, which is made from ground-up beetle shells. It used to be quite common as a colorant; I don't know if it still is.

You can get Vya at Sam's Wine & Spirits, near North and Clybourn. I've also seen Cinzano in some of the stores around Ukrainian Village.

Would it be possible to cheat and use something like Boyajian's citrus oils for infusing? I think someone in this thread said that using grapefruit peel would yield a bitters-like result but they've got grapefruit oil for sale... Has anyone tried this as a shortcut?

Can anyone recommend some? I'm pretty new to the city's bar scene (22 and didn't really care about "real" drinks until recently), so I'd appreciate any recommendations. Thanks.