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ada

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  1. So I did what Katie suggested, added mint and blueberry vodka to the cordial, served from large pitchers. It was delicious. Thanks!
  2. Since I'm not a huge cocktail drinker, and I'm having company for the holiday, what can I make ahead (besides sangria) that will "wow" my friends. I want to have beer, wine, and only one cocktail as I won't have time to take care of making drinks. I appreciate any suggestions.
  3. Thanks for the input. I have a pestle, so that should be okay.
  4. I had this delicious cocktail at the Culinary Institute in Hyde Park today. I asked for the recipe, and it called for muddling mint. When I later told my bartender son about it, he told me that they no longer muddle at his place of work, and they shake, shake, shake when making mohitos. I was wondering if this is the best way after muddling. I don't mind if I am making a few drinks, but I remember having a large party and the muddling, in addition to everything else that needed to be done was a pain.
  5. What's a decent substitute for muddling mint leaves? Blender? Shaking?
  6. How would you do that? I saw that there is a cranberry Aquavit (on their site). What do you think?
  7. This is great! I'm going to spend the weekend tasting everything. Thank you all so much for this wonderful input.
  8. I generally only drink white wine, and an occasional marguerita. My husband likes tequila on the rocks, and the kids will drink whatever the latest is. Vodka would be okay too. Price is not so much an object, except that I'm going to try several things before next week, and that might get expensive. I live in the Hudson Valley of New York,and our guests are from various parts of the country.
  9. We have a large group, close to thirty people, for Thanksgiving every year. Usually someone will make a short toast just before dinner. This year, I would like to give out shots for the toast. Maybe even something artistic looking. Since I'm a novice at this, I am looking for suggestions. I don't want anything with mint liquer, or after-dinnerish. Most of the group is between twenty and forty years old, with a handful on either side of that age range. My father would always have a shot of whiskey before dinner. I remember this with affection. Any help would be appreciated.
  10. I can't figure out how to find your review, Jmahl. I would love to read it.
  11. We made it to Emeril's last night. We weren't disappointed. The atmosphere was great, and everyone really enjoyed their meals. The service was super too. It seems to be the busiest place in town. Thanks everone for your input.
  12. Some of the guys wore jeans to Emeril's last night, with a collared shirt. Not a problem. I imagine it would be the same at NOLA.
  13. ada

    Brett Anderson's Top 10

    I've been to Herbsaint twice. The last time we went the food was very salty. I'm not going this trip. What do others think? I really like KPaul's, and Upperline. Have they been on this list in the past? I only visit here a couple of times a year, but always check egullet before I make the trip. It seems that the last time everyone was raving about Commanders again, so I'm surprised it is off of the list too.
  14. Still no reservation yet, but I'm hoping. We had lunch at Bacco yesterday.I haven't heard anyone talking about that restaurant here, but we really enjoyed it.
  15. Thanks for the comments. I tried for Emeril's, and they don't have any reservations when we can go. I think we'll wait till tomorrow and see if something becomes available.
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