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  1. I took a road trip up to the Flatiron Steak House (from Red Hook NY) for their opening night and absolutely loved the food there. I was with my amiga LeNell from LeNell's, who designed their cocktail menu. I plan to go back as often as I can Of course I shamelessly took photos of my food..... The Roasted Oysters The Roast Pork Appetizer The Duck Burger One of their steaks (I think it was the Flatiron)
  2. Hello Everyone! I see Katie, Johnny, Eric, it's like Romparoom.... Chris thanks for the props! Distribution of Mae De Ouro has expanded greatly in the past few months (sorry JohnnyD we're still working on Maine) In Texas it is sold at SPECS and distributed by Glazer's. I'll be there for a tasting on the 20th of this month at their downtown / main location in Houston. In Florida it is distributed by Southern Wine & Spirits. In NJ it is now with Allied. In Louisiana it is with Glazer's Marco Polo Sour Cherry, great stuff! In NYC it's sold at Sahadi's on Atlantic Avenue in Brooklyn, if anyone local is looking for it. Not sure to make with Armazem Viera 4 Year either, maybe a Cachaca Julep? Here's a little cocktail that I have created that I hope everyone will have a chance to enjoy in this hot weather: The Guantanamera Cooler (makes 2 drinks) .75 oz Mae De Ouro .75 oz Noilly Prat White Vermouth 1.5 oz White Grape Juice 4 small ripe strawberries 2 sprigs of fresh mint Champagne Shake well with ice and strain into a champagne glass. Top with Lime Soda. Garnish with a strawberry and fresh mint sprig. Cheers! -Dave
  3. I have been adding to the collection thanks to some remarkable finds at old book stores: 1943 3 Bottle Bar by H.i. Williams $2 1946 Cocktail Guide and Ladies Companion by Crosby Gaige 6th Edition, SIGNED by Crosby?? $20 1946 The Gentleman's Companion by Charles H Baker SIGNED and INSCRIBED $65 1953 Esquire's Handbook for Hosts $1 1936 How to Mix Drinks by Bill Edwards $1.50 I admit that I did pay much more than usual for the 1946 Companion set but I couldn't help myself. I found it among the unsorted in the "rare" books section on the 3rd floor of the Strand Book store, New York City. They also have a nice copy of it (if it hasn't been sold yet) that was previously owed by some author, price is $75 and I took a pass on it.
  4. It's a nice collection that you have here. As a minor collector of "vintage" bar books I take great pleasure in them because not only do they have information on making fantastic drinks, they are also a link to a mostly forgotten past when cocktails, punches, crustas, flips, etc... were actually well made. Fortunately there are now some great bars here in NYC where you can get some amazing perfect cocktails, but there is always more choice when you pick up a copy of a 1948 Trader Vic's Bartender's Guide. I'm going to take a stab at the golden age of cocktails being from 1900 till about 1950. After 1950 comes the baby boom generation that saw cocktails as the drink of the previous generation and not cool. Then with the rise of vodka in popularity, anyone can make a drink with little effort and fine cocktails die out. The first book got me interested was a copy The Gentleman's Companion by Charles H. Baker, 1946 but the book that really hooked me was Cocktail and Tastybite Recipes by Barney Burke, 1934. The recipes, the eloquence of the words, the attention to detail, the feel of the paper, all make such books extremely addictive. If you have thousands to blow, there is no rare cocktail book that you cannot obtain. Provided that you are frugal and search old book stores well, there is no need to spend a fortune on such books. Yes it is unlikely that you will find a 1930 copy of the Savoy Cocktail book for under $350 but there are plenty of other books that are fairly common. On ebay, people get way to competitive and often pay far more than a book is worth. It is likely that for each cocktail book that breaks $100 on ebay there are probably thousands of copies of the same book in used book stores for $10-15. 98% of what I own was not purchased from ebay and here's my list: 1933 The Merry Mixer or Cocktails & Their Ilk $10 1934 Cocktail and Tastybite Recipes by Barney Burke $10 1934 Irvin S. Cobb's Own Recipe Book by Cobb, Irvin $5 1934 Gordon's Cocktail & Food Recipes by Harry Jerrold Gordon $10 1935 Angostura Bitters For Home Use $7 1936 A Guide For Mixing Rum Felton & Son $5 1940 The How and the When by Marco $15 1940 Official Mixer's Manual by Patrick Gavin Duffy $3 1941 Burke's Complete Cocktail and Tastybite Recipes by Barney Burke $10 1944 The Standard Cocktail Guide by Crosby Gaige $5 1946 The Gentleman's Companion by Charles H Baker $40 (mint 2 volume set) 1948 Bartender's Guide by Trader Vic $3 1953 The American Drink Book by Field, S. S. $12 1955 The Merrie Christmas Drink Book $10 2004 Vintage Spirits & Forgotten Cocktails by Ted Haigh (out of print, $26-100) 2007 The Savoy Cocktail Book (Reprint) $15 2007 The Old Waldorf Astoria Bar Book (Reprint) $20 As far some of the "classics" such as The Flowing Bowl or How to Mix Cocktail by Jerry Thomas, they are full scanned versions on Google Books. While perhaps not as much fun as owning the original, they are a great resource for the recipes. 1862 How to Mix Cocktails by Jerry Thomas [DIGITAL] 1869 Cooling Cups and Dainty Drinks by William Terrington [DIGITAL] 1878 American and Other Drinks by Leo EngeL [DIGITAL] 1892 The Flowing Bowl by William Schmidt [DIGITAL] However my current favorites are: 1948 Bartender's Guide by Trader Vic - a really undervalued classic that isn't just Zombies and Scorpion Bowls. 1953 The American Drink Book by Field, S. S. - which is just a pleasure to read, make drinks with, and to read while drinking them. Collectors lists that make me cry with envy are: The Bitters Blog Library: http://bitters-blog-library.blogspot.com And Dr. Cocktails collection on CocktailDB.com -Dave
  5. No need to ship it, I'm sure that it is sold in Nevada, it is after all the single largest distilled spirit in the world under one label. But I would try Astor Wines and Spirits www.astorwine.com -Cachaca Dave
  6. The reason is that you've got two different Rittenhouses The 21 year old is over $150 a bottle: http://www.lenells.com/selections/individu...election_id=297 The other is $15 a bottle quite good. -Dave
  7. LOL Ah yes Donbert's ice cube trays from IKEA, I should have known..... But have you seen this yet? http://www.flickr.com/photos/donbert/263605982/
  8. Just got the response from Eagle Family Foods Inc on the difference between their two brands of scm: Subject: RE: Eagle versus Magnolia Date: Thu, 7 Dec 2006 17:23:48 -0500 From: "Corporate" <Corporate@effinc.com> To: "David Catania" "Good afternoon David, We apologize for not responding sooner to your inquiry. Eagle Brand is our banner brand (marketed brand), while the Magnolia Brand is our bi-lingual brand. Both can be used interchangeably in all of our recipes. While they have the same ingredients, the Magnolia Brand does have a slightly sweeter profile." Let's see how it affects the grand SCM Experiment! -Dave
  9. But Don, I don't seem to recall seeing a hole in the can when you opened up the dulce de leche. Was there one? I always thought that it was the pressure of the can that helped the magic happen.
  10. That is just BRILLIANT now why didn't I think of that? .....
  11. And finally, a picture of The Blood of the Unicorn, (just in time for Halloween)
  12. LOL I was thinking the same thing. It's got to be Canada!! -Dave
  13. Here's something I came up with at Donbert's Cocktails over Chauncey Street in Cambridge MA this past Saturday. As far as naming it goes Will W. took one look at it and said "It's the Blood of the Unicorn" so here it is: The Blood of the Unicorn 1oz Luxardo Maraschino 2 oz Cachaca Fazenda Mae De Ouro 12 Concord Grapes 3 tsp Superfine Sugar 1/2 lime 3oz Ceres Apricot Juice Muddle lime, sugar and grapes. Add Luxardo, cachaca and apricot juice. Shake well with cracked ice. Double strain into 2 chilled martini glasses.
  14. I've found that the quality at Wu Liang Ye seems to vary depending on the time of day, with the dishs tasting better later in the evening for some reason. I always got for the razor clams and there was once a time that the tea smoked duck came de-boned.... amazing. I recently had the tea smoked duck and fresh bacon at that branch. I'd recomend the duck but not the fresh bacon. It was just greasy and flavor less compared to the double cooked pork. ←
  15. Something that I was drinking over at Donbert's "Cocktails Over Canal" on Saturday night was a very traditional Brazilian drink, the Mint Batida: Muddle 6-8 mint leaves with 1 tsp superfine sugar and a splash of water. Add 4oz MdO cachaca, ice and stir well. Let it sit in the fridge for 15 minutes, strain over ice, makes 2 servings. Delicious
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