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TAPrice

eGullet Society staff emeritus
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  1. TAPrice

    Steven Shaw

    So sad to hear about this. Steven was one of those people who, even though we never met, I felt that I knew well. His passion and curiosity were always breathtaking to behold.
  2. Does anyone know about (or can point me to articles about) the history of bottled cocktails? I'm particularly interested in commercially available bottled cocktails.
  3. Any recommendations for a high-quailty raspberry syrup that can be purchased online? I've tried to order Small Hand Foods' raspberry syrup, but it seems to be out of stock everywhere. Are there other good options? As often as raspberry syrup comes up in old cocktail recipes, I'm surprised that there isn't more of it on the market.
  4. They'll still exist daily on Nola.com, but it's not quite the same. In case you hadn't heard, Brett Anderson--along with half the paper's newsroom--was fired yesterday. Sad day.
  5. You can use Amazon's "Search Inside the Book" feature to look for specific ingredients. There appears to be a glitch, where Amazon doesn't always pull up the right pages. But each search provide a list of page numbers on the left-hand column, so you can look up the recipes in the physical book. At the moment, I'm working through some of the recipes that require Dubonnet, since I picked up a bottle last week. The PDT Opera cocktail is quite nice. I've never much liked this drink before, since I don't think the standard combo of Dubonnet and maraschino works well together. In PDT, they substitut
  6. My impression, backed with no hard data, is that it depends. Today a pint of strawberries was down to $2 a pint. Pretty sure that beats the grocery store. Meat and chicken is way more at the market. Local shrimp is probably a wash at roughly $6/lb. I'll keep track the next few weeks and try to get some hard numbers. Estabrook says the best deals at the farmers market can be found on organic produce. Do your market have much organic produce? Mine doesn't. Perhaps that price difference says more about how corporate chains realize they can charge on organics.
  7. I got a chance to taste two whiskies from the "Holy Grail" project (as they call) at special tasting last summer at Tales. Presumably these were whiskies that are included single oak project, but I'm not certain of that. In this case, the only difference was in the spacing of the wood rings in the oak used to make the barrel. The taste was dramatically different. (Unfortunately, I can't find my notebook from that tasting). One funny note from that presentation: they did one experiment with all organic ingredients. They wanted to release it as certified organic in the Experimental series, but i
  8. Apparently there were issues with the sound in the room as well. They're working on improving the audio and posting an archived version of Gaz's talk. In the near future, I was told today, they'll have most of the previous talks posted and gathered in one spot. For the moment, you catch Eben Freeman's April presentation on using ratios in cocktails here. He also goes off a bit at the end on brand ambassadors who aren't serious enough about the craft of cocktails.
  9. The first Monday of the month, the Museum of the American of the American Cocktail in New Orleans hosts a lecture series that brings in bartenders from around the world. Past presenters include Dale DeGroff, Dave Wondrich and Eben Freeman. Most months the talks are broadcast live on NOLA.com, the affiliated website of the Times Picayune. At the moment, the video is not archived, but they hope to add that feature in the future. Tonight at 7 p.m. you can hear Gary Regan's talk on the "Best Bartenders I've Ever Know." I'll try to post reminders about these broadcasts in the future.
  10. If I were paying attention, I'd probably say "AB-sinth." When I'm not paying attention, I'm pretty sure I say "AB-sənth." Most American tend to reduce non-stressed syllables to schwas, don't they?
  11. Has anyone had much luck making a White Negorni? After hearing about this, I made one like a Negroni with equal parts gin, Lillet (I subbed in Cocchi Americano) and Suze. Not bad, but the Suze is too dominant. I tried the recipe above, and it's really out of whack to my taste. The botanicals in the gin (I tried with both Tanquery and Plymouth) are far too dominant. Another element (perhaps the Suze) seems to be making the gin botanticals stronger than they would be on their own.
  12. Planned to make a Jack Rose with these measures: 1.25 Bonded Apple brandy .75 lemon juice .5 simple syrup .25 grenadine I had everything in the mixing glass except grenadine, but when I reached into my frig I found mold floating in my homemade batch. I admit that I consider forging ahead with the drink. After all, I was making it for myself. In the end, I substituted Hum for the grenadine (they're both red--I'm so sophisticated). You know, I probably like this drink better than the Jack Rose. Dry, tart and lots of complexity from the Hum. This mistake might be a keeper. [Moderator note: This
  13. The old Lemon Hart 151 is back for a limited time and only in eight states. Mr. "Ministry of Rum" Ed Hamilton is distributing the last of 481 cases of Pernod Ricard stock. I've heard reports that bars are snapping this up, so not sure how easy it will be to find at stores. I worked out a deal with the local distributor, who sent a bottle over to my grocery store liquor department. As Wayne Curtis details on his blog Slow Cocktails, once the Pernod Ricard stock is sold out Hamilton will be distributing Lemon Hart 151 with a new label and a different rum inside. The distiller claims the recipe i
  14. Finally got a bottle of Lemonhart 151. Maybe tomorrow I can take it for a spin.
  15. Herbsaint was introduced in 1934. As early as 1937, Legendre was producing both a 100 and 120 proof version. I can't remember the exact dates, but I seem to recall that the 120 proof version was phased out quite early in its history. As for why Sazerac Company, which bought Herbsaint from Legendre ages ago and also owns Buffalo Trace, produced the 100 proof version, a representative said the lower proof fit the philosophy of the company. I didn't fully understand the explanation, particularly given that Buffalo Trace has put out whiskeys as powerful as 141 proof. Jay Hendricks, the Houston-bas
  16. Which "Herbsaint" do you mean? The 90 proof version made with extracts that until recently was the only version available? That formula wasn't introduced until the 1970s. The tiki gods were using something closer to the 100 proof Herbsaint Original that was introduced by the Sazerac Company recently.
  17. You don't want one with two metal cups. You want a clear mixing glass and a metal top. Just test them to make sure they seal well.
  18. I can't find either of these apps in the iTunes store. Have they been removed from sale? Any recently released apps that people have been using?
  19. Had some madeira left over from the prunes stuffed with blue cheese that I made for an Oscar's party. Thought I would try a Manhattan variation. Used a basic 2:1 ratio with Rittenhouse, added 3 dashes of Angostura, stirred, strained and added a lemon twist. Sadly, not good. Don't think the madeira is sweet or thick enough. And something isn't playing nice. Too much sharp, bitterness without a sweet base to balance it all. Oh well, at least the stuffed prunes were good. Any other ideas for mixing with madeira (not that I'm opposed to just drinking it straight).
  20. Thanks. Saw Cheryl Charming last night at an Oscar's party, and they're holding off on the new menu until after Mardi Gras.
  21. More details on Bourdain's role in "Treme": Times-Picayune: Bourdain moonlights for "Treme" His role is bigger than initially reported. He'll be writing the season-long storyline for the Janette Desautel character, the chef who lost her restaurant in season one and left for New York.
  22. Late to the party here, but see below for some quick notes. No time to look up addresses, but I provided the neighborhoods: Cure (Uptown) Agree with everyone above who says it's the best. The depth of talent is amazing (including Rogue, now Beta, Cocktail author Kirk Estopinal), everyone is trained, the inventory of bottles is larger and better chosen than anywhere else. Food is also good and the building, a converted fire station from the days when the trucks were pulled by horses, is stunning. Neil Bodenheimer, the owner and an excellent bartender himself, worked for Danny Meyer and B R Gues
  23. "Speakeasy," the new cocktail book from Employee's Only, has an excellent cocktail that includes Galliano. Fernando 1.25 oz Fernet Branca 1.75 oz Cinzano Bianco vermouth .75 Galliano mint spring Stir, strain and garnish with slapped mint leaf. I'm out of bianco vermouth at the moment, so I substituted Cocchi Americano. Great drink. Has all the herbal notes of Fernet but tamed and elegant. It's like someone took a bruiser with a broken nose and dressed him up with a sharp tie and an Armani suit. I basically bought the Galliano to make this drink, and I don't regret the purchase.
  24. On the first season of Treme, one of the main characters was chef with a small Uptown restaurant. The real chef Susan Spicer (Bayona, Mondo) served as the consultant. Season two won't start until April, but it leaked out a few weeks ago that Alan Richman, who infamously wrote a post-Katrina takedown of the New Orleans dining scene, will play himself in an upcoming episode. Today, the TV writer for the New Orleans Times Picayune reported that none other than Tony Bourdain wrote Richman's scenes: Today in 'Treme': Anthony Bourdain is writing restaurant scenes for season two Bourdain is working a
  25. From what I can gather from presentations I've attended and conversations I've had with the folks from Buffalo Trace, they're a bit mystified as well. My sense is they originally released it so a few, curious connoisseurs could taste of white whiskey. And then it sold more than they expected. You can hardly blame the distilleries for making this stuff. Must be incredibly cheap to produce, since you forgo the barrel and warehousing costs. I've only tasted a few and don't own a bottle, so I haven't tried to mix the stuff. I wonder, though, if you could treat it a bit like a rum agricole? Maybe y
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