donbert

Not yet, but I'll post if I do. It is really surprising how strong the strawberry flavor is but without being sweet at all on it's own. Got any ideas/suggestions John? addended: Maybe it's because I'm two drinks deep already on an empty stomach but it is really good just chilled, stirred with cracked ice and strained. Rather dangerously good actually...

From right to left a strawberry infused cachaça demerara Caipirinhia and what we're calling a Meu Amor (←).

Wouldn't that be a limey jack rose/jersey sour? Guess I'll have to try 2 drinks tonight. Toby, any thoughts on key lime vs lime? They seem as far apart as lemon vs lime that I can't imagine substituting one for the other.

I've never tried a side car with the Nellie's. Usually I use it for built drinks with other fruits where clarity isnt an issue. I'll try it tonight though and report back.

SE, not continue to stray further but, you have to try Jim Meehan's version of the Champs Elysee at Gramercy Tavern. He uses the Chartreuse VEP.

Cynar makes an interesting substitute for Campari as well in drinks like a Negroni.

Not an everyday retail source but you should check out the Brooklyn Botanical Garden's annual Chile Pepper Fiesta in September.

Talk about coincidence. I just picked up a vintage cocktail book and saw an interesting recipe for Raspberry Vinegar, then happened to pass a farmers market on my way home that had really ripe raspberries. I made two batches (or rather split one batch into two versions) one with sugar mixed in and one without sugar. Figured I could use the sweet one for cocktails and the other for salads or if I wanted to use less sugar in a drink. I used demerara sugar in mine but otherwise I followed this recipe: The smell is distinctly vinegar but once diluted with soda water it is really tart and refreshing. A big sprig of mint as Baker suggest would help mask the smell for those who might be turned off by the scent.

I'm not Katie, but I'm sure she'll agree that MdO is definitely worth it. The wholesale price is $240 for a case of 1L bottles in CA.

I'm guessing you're looking for roasted fresh chilies but it looks like Adriana's Caravan in Grand Central Market carries dried whole new mexico chilies. I saw it on their websitewhile looking up info for the other chilie inquiry thread that was just started.

You should check out Adriana's Caravan in the Grand Central Market. They carry both whole dried mulato and pasilla according to their website. They're on the south side next to Oren's Coffee and across from the butcher. You can call ahead to see if they have either in stock (212 972-8804).

The only bottled citrus juice I use in cocktails is Nellie & Joe's Key Lime Juice when I can't find fresh key limes. I believe they also make a lemon juice but I've never tried it. They can be found in most gourmet markets including Whole Foods and run about $5 for a 16 oz bottle. I say stick to fresh lemons/limes, the difference in quality of the drink is more than worth the price.

I miss being able to buy the ripest white peaches from the back of a pick up truck at the side of random roads during the summer in LA.

Inspired by Charles Baker's Tequila por Mi Amante (strawberry infused Tequila) I made some strawberry infused Cachaça. Eric, from Pegu, came up with the following drink a couple nights ago: 2 oz Strawberry infused Cachaça (Mãe De Ouro) 1 oz Lime juice 1/4 oz Demerara Syrup (2:1 syrup) 1/2 oz Falarnum 1/2 oz Cream 1 Egg White shake for at least a minute, serve in a tall glass with a splash of soda water. It's like a cross between a Ramos Fizz and a strawberry milkshake. After finishing the liquid part of the drink you should grab a spoon for the strawberry meringue left in the glass.

Thanks John. I had a friend snag one for me this weekend and it is indeed much better than the Cortas or Mymoune brands. I wouldn't say that it is that much stronger flavor but it is by far the cleanest. The middle eastern ones both have a astringent/chemical note compared to the Monteux. Also a standard 1 oz dropper cap fits perfectly on the Monteux bottle for easy dispensing.

I was looking for it at Kalustyan's a couple weeks ago but they must have been out. Ended up getting the Lebanese one. Just called the new Fairway in Red Hook and they claim to have it in their specialty dept. I tried to explain that I was specifically looking for the French one by A. Monteux in a blue bottle but I'm not sure if they actually bothered to check the shelf to see which kind they had. I'll have to swing through there on my next weekly pilgrimage to LeNell's. Thanks Sam.

Sam, do you know a source for french orange flower water in NYC?

According to Jerry Thomas: Gum Syrup. Take 14 pounds of loaf-sugar. 1 gallon of water. Boil together for five minutes, and add water to make up to 2 gallons. Essentially it's simple syrup. The "gum" or "gomme" is from the use of gum arabica in the past.

I too agree and further find it distressing when websites aren't updated in a timely manner. It would be one thing if they didn't post a menu or only had a sample menu that they note is not the current menu, but it is a poor reflection on the restaurant if a seasonal menu has not been updated in almost a year. I can't imagine a restaurant known to cook seasonally leaving a year old menu posted outside their door. Websites should be treated with the same care as it can be the first point of contact for a prospective diner.

... you've canvased all the bodegas within walking distance to find the one with the best ice in case of emergencies. ... you've purchased eye droppers by the case online for bitters.

A couple weeks ago when I walked by Sun Hop Shing it was closed and had brown paper covering up all the glass in front. Not sure if they were closed or renovating. I'll try swinging by later this week to check.

LeNell's is a great resource for information about various bitters. My favorite orange bitters have to be the Hermes (Suntory) brand. As LeNell describes it "not as sweet as Fee and not as spicy as Regans". Blood Orange peels are great for making you own bitters. I've been experimenting with blood orange and szechuan peppercorns for a while now. I'll post a recipe once I lock it down.

A traveling friend brought me a bottle of Elixir aux Plantes Absinthe from London when he couldn't find any of Ted Breaux's absinthes I asked for. I've been using it in my sazaracs and monkey glands to much success. It has a much deeper herbal flavor instead of the usual overpowering anise flavor you find get in Herbsaint or other absinthe substitutes in the US. Almost like a dry green chartreuse.

I'm sure we could round up enough cocktail geeks just here in NYC who would be willing pitch in for a bottle in the same of science and an evening of Hedonism not-Manhattans. Who else is game?

I'm glad that I'm not the only one. On that note, ...a Hedonism Manhattan sounds appealing to you at 10am.