choux

Made the Joy Division, used Dolin Blanc though, because that's the one I have open. Still loved it.

Picked up the book on a recent trip to Portland and made a White Negroni with my new bottle of Suze picked up on same trip. Really loved it.

I find cold water works a lot better, it doesn't make the leftover bits sticky and then I use my hand to brush off bits and then wash.

The zucchini bread from the latest Cook's Illustrated is fantastic. It uses 1.5 lbs of zucchini, makes for a nice tall loaf inan 8x4 pan. It looks like waaay too much to fit it pan as you are mixing it, but it works out.

Limes back at nearst Costco, $3.49 for a 3lb bag, probably about 20 limes. So happy.

Not terribly exciting, I got Plymouth GIn, Luxardo Maraschino and Campari. BUT the gin and maraschino were from the BCLDB, not the private liquor store, so therefore $8-10 cheaper. I think they'd arrived in the last couple weeks. Just thought I'd pass that along for anyone else in BC.

At least they are advertised as "Juicy"! One of my $1.49 limes yielded less than 1/2 ounce juice from the whole thing. Am off maragaritas for now.

Has anyone tried some of the barrel aged gins that are out there? I'm wondering what it adds to the gin, and how would you use it?

My local store has them for $1.49 each!!! Costco has not had them for the last 3 visits either. I have been segmenting one lime into 8 bits for my G&T's.

Time to catch up! Hassouni, the Lomon Hart 80 is still in the yellow/red laballing. Thanks for the suggestions Frogprincesse, I tried the Warning Label, I only had Carpano Antica and I think it was a bit dominant in the drink. I am having trouble finding any grapefruit other than Ruby Red, either fresh or juiced. Do you think they will work ok? Tanstaffl2, I haven't gotten around to trying it yet, will soon. As far as what I picked up recently, I found Dolin Vermouth! Finally made its way to Canada! I bought the red and dry, I will probably get the blanco next time.

A few additions over the weekend. Refill of the St George Botanivore, I love all 3 of thier gins. New York Distilling Dorothy Parker semms to be brand new in this part of the world, already tried it in a G&T, really tasty, junipery but then the floral aspects follow up nicely. Hadnt seen Lemon Hart 151 before, the 80 is readily available, what should I do with it?

Pretty good finds in the city, cutest 200ml bottle of absinthe ever. Tried the Paper Airplane with the Ramazzotti, liked it but like the Paper Plane a bit better.

Andie, you mentioned your Magimix toaster a couple posts up, is that the glass-sided one? I think you mentioned it in the Toaster thread a while ago, are you still enjoying it? As far as Christmas presents, I am really liking the thermoworks Extra Big and Loud timer. No more endless punching up one number at a time. it counts up once the timer goes off so you know how long its been.

Ramona Flowers from Kindred cocktails, love this drink, a bit bitter, a bit floral, terrible colour though. Strangely looks pinker in photo than it actually is.

Yay! BCLDB has finally gotten Bulleit Rye. We've had then bourbon for a while, but the rye has only shown up in the past week. Any suggestions for first drink? Just a refill on the Beefeater, gotta have my G&T. Whoever suggested somewhere to add a splash of Campari to a G&T, it makes for a delicious drink, it doesn't taste right to me without it anymore.

Tried the Tia Mia as well, I loved the slight smokiness of the Mezcal, didn't need simple syrup because I find the Giffard orgeat sweet enough. I made some orgeat today so will be trying it out later this evening. Any suggestions on an ice crusher? I have a handheld one that does one cube at a time, but am too lazy to crush enough to fill glass.

It's probably starting to ferment. Adjust the recipe for Aw.

Don't wash the mold with chocolate still in it. It takes forever and lots of swearing. Stick it in freezer and they will pop out, probably won't be usable due to condensation.

You can get a pretty smooth paste from your food processor, you have to let it run for a long time though, ~10 minutes. Really. It will start to liquefy and thats when it starts to get a lot smoother.

I use a plastic paper trimmer that I got at Micheal's. It even has a ruler down the side so you can keep the pieces the same size. It has blade replacements for when they get dull, it works perfectly. Check your local craft store.

Yes they are, but they are about 10,000 times better! I love them. Have no idea what I've done to the font.

Valentines chocolates and three bars from Greweling: kitchen sink, cocomel and peanut butter goodness.

Ok. I want to try the Rapscallion, but can't get Lustau Pedro Ximinez, but could get Alvear PX Solera 1927. Will it work? It is so frustrating reading these threads and then not being able to find many of the ingredients in BC.

I've had mine with the Auber for at least 5 years, no problems except for the install CD arriving broken, just printed pages off to use instead. Having it next to the wand is no problem at all.

The recipe does call for dried apricots.