Rob Simmon

But you understood what I meant, no? I guess "hypermodern" would also have worked.

Seems like the concensus ... I'll see what reservations I can score.

I'm in the midst of a serious molecular gastronomy kick, and I'm looking to hit a restaurant in or around NY soon. Where in NY should I go (I've already been to WD-50)? In general, I prefer inventiveness to tradition (if that wasn't already obvious). The lack of a wine list at Venue doesn't bother me ... thanks

I had not seen this, thanks!

Antica Formula is advertised as (and may be) the original sweet vermouth. It tastes somewhat like an Amaro or other potable bitters than a typical vermouth. Pegu Club uses it in their top-shelf manhattans. Really, really good.

Do you have a recipe for those? They sound fantastic.

I gave this a try with an (accidental) overpour of rye. The menthol flavor of the Fernet dominates, resulting in a "challenging" drink. Maybe too challenging. Maybe cut the fernet in half? And I used 1/2 oz. of lime juice, which was more or less 1/4 of my slightly dried out lime (dry winter air).

I would try a European hard sparkling cider as a base instead of trying to blend cider with champagne. Maybe bourbon + cider + bitters? Or bonded applejack + cider + bitters? Infuse cinnamon in bourbon and mix with the cider?

I'll be travelling to the British Virgin Islands for a week of sailing and relaxation next month. I'm in charge of drinks, so what local rums are available that are impossible/hard to get in the US (I plan on bringing some (a lot) back)? I'd be interested in local liqueurs as well. Are there any distilleries I'd be able to visit? thanks

Try the excellent "If you like this, you'll probably like this. . ." thread: http://forums.egullet.org/index.php?showtopic=75945 Also, all manner of sours tend to appeal to cocktail novices.

I recently got a bottle of the Boomsma Oude Genever, and can't taste any juniper in it at all. Am I missing something, or do I have a bottle of a young wheat-based whiskey?

I got a bottle of salted yuzu juice as well. Not suitable for cocktails, or at least novice cocktailians like me.

Molecular gastronomy influenced cocktails. It's probably easier to do in a cocktail bar than a restaurant, and I see the humor and inventiveness working well in the setting. WD-50 makes a drink with "apricot paper". minibar in Washington, DC serves a mojito in a mister, and a whiskey sour with passionfruit foam. Todd Grey from Equinox did a vanilla vodka foam at Zoofari (a fundraiser) a few years ago. Restaurant Eve seems to be develeoping creative drinks (I haven't been yet): from the Washington Post: http://www.washingtonpost.com/ac2/wp-dyn?n...file&id=1093569 I also hope restaurants continue to develop custom cocktail menus, and the proportion of vodka drinks therein goes down. And maybe we'll see an influx of new & exotic ingredients, like yuzu.

I've got a bottle. Solid with a medium-body. I'll have to take another swig and come back with a more complete report. The same company makes Sazerac rye, which is fabulous.

I should have been more specific: minibar at Cafe Atlantico http://www.cafeatlantico.com/miniBar.html call the main Cafe Atlantico line for reservations: (202) 393-0812

We're in! we're in! we're in! September 5th. Louisa you are a goddess!

I'm in charge of drinks for Thanksgiving dinner tomorrow, so I've been running through the cocktaildb Applejack cocktails. Unfortunately, my local liquor store was out of Applejack, so I've been using Calvados, so your mileage may vary. Apple Blossom http://www.cocktaildb.com/recipe_detail?id=2634 subbed dry hard cider for the apple juice. needed a smidge more maple. ok, but not overly disinguished. Apple & Ginger Cocktail http://www.cocktaildb.com/recipe_detail?id=72 admittedly, my ginger brandy (Jacquin's) is underhwelming, but this wasn't very interesting Full House Cocktail #2: http://www.cocktaildb.com/recipe_detail?id=863 at equal proportions the Chartreuse and Benedictine utterly overwhelm the calvados. adjusted to 1.5 to .75 and .75, still too much herb, not enough apple. Unfortunately my tastebuds are now shot, so no more experimenting tonight ...

minbar http://forums.egullet.org/index.php?showtopic=26554&st=0

I just tried a 4:1:1 Pegu Club, trying to match an exquisite example from the bar of the same name. Not it. Is anyone willing to share Audrey's recipe? I used Citadelle Gin and Grand Marnier (Pegu Club uses Tanqueray and MB Curacao), and fresh lime juice, one dash Angostura, one dash Regan's orange bitters. It came out much more tart than I remember.

I had some spectacular cocktails with Yuzu (japanese citrus fruit) at WD-50 in New York City over the weekend. (I think the drinks outshone the food, or were at least more consistent) Betsy Flanagan cognac, orange curacao, yuzu juice, peychaud bitters Trinidad-Thailand Connection dark/golden rum, yuzu, ginger beer, maybe something else? seems like an excellent ingredient for further experimentation-has a funkier spectrum of flavors than lemon or lime. once I get my hands on some I'll start experimenting, and I'd like to know of other recipes.

I was just intorduced to Old Potrero Rye (By Anchor) at Pegu Club in New York. Both are good (the bartender let me sample both the 18th Century Style and 100% Rye Whiskey) but the 18th Century Style is out-of-this-world. (Which promptly was mixed into a fantastic "Little Italy"--a creation of Audrey Sanders that adds Cynar to a Manhattan. Wow.) Dogfish Head's honey rum is interesting (softer and sweeter than most gold rums). Clear Creek Distillery makes an excellent kirsch and dry poire williams.

Article on Laird's Applejack in the Washington Post, Wednesday: Renewed Spirits-Applejack Distiller Aims For a More Hip Crowd Does anyone know the percentage of neutral spirits in the bonded applejack? The 80-proof is only 30% brandy.

Zuidam genever gin is available in Chicago, and it's spectacular.

I think lemon and lime (and possibly grapefruit) are required for a sour. It's my understanding that other ingredients aren't even close in acidity (although I'd love to see a list of the pH of ingredients). I've played with raspberries and pomegranate, and neither is sour enough (which explains why raspberry syrup and grenadine ended up as sweeteners). I'd love to try experimenting with malic acid, but suspect it would impart an artificial flavor. Maybe pureed crabapples?

After a number of failed (or just boring) attempts at crafting a cocktail, I've finally found something I like: 1 1/2 oz. Jerez brandy 3/4 oz. Licor 43 3/4 oz. lemon juice In some ways a pretty standard sour, but the sherry notes from the Jerez brandy mix well with the vanilla in the Licor 43. Has anyone seen this before? Thoughts?