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Well, I wouldn't hold it against Edmunds. The article is a teaser advertising his book, "MARTINI, STRAIGHT UP" on the publisher's website. I believe it is the Introduction. Presumably, the actual book contains a bibliography listing the source of the Fisher quote. Anyone have it hanging around to confirm and hopefully give the source? I've read a few MFK Fisher books and it doesn't seem familiar to me. If I had read a Fisher rant on Martinis, I would think I would remember.

Oh, just to clarify, when I originally mentioned the Alembic, based on some early press I'd read, I called it a "micro-distillery". It is not. They are making some liqueurs themselves and have a fine selection of Booze from smaller West Coast distilleries like St. George, Aviation, Germain-Robin, Hangar One, etc. But, they are not distilling anything in house.

There's a cocktail called 'Gin and French' which is made a couple ways. I find recipes as a martini-like cocktail, made with 6/10s gin 4/10s vermouth, chilled, strained, and garnished with a lemon peel. It also appears to be made as a long drink, half gin and half vermouth, over ice, topped with soda or tonic, also with a lemon peel garnish. Perhaps Vermouth-Gin is just another way of referring to the same cocktail? As far as I know, dry vermouth aperitifs are always served at least chilled, and often over ice. I would imagine this drink would be served similarly. I don't think anyone drinks room temperature dry vermouth (or gin, for that matter). edit - Oh, by the way, a lot of articles about Martinis name check MFK Fisher as a fancier. Apparently, she wrote a whole essay about the difficulty of getting a proper Martini in France. edit again - Still not sure which essay was referred to above; but, she did write an article for the Atlantic in Jan 1949 called, "To the Gibson and Beyond". There's a quote from that aricle here in this American Heritage article about Martinis, "A well-made Martini or Gibson, correctly chilled and nicely served, has been more often my true friend than any two-legged creature."

Well, I didn't really have enough pineapple sage flowers to do the syrup justice. For a 1/2 cup water 1 cup sugar syrup, I think you'll need at least a 1/2 cup (loose) of flowers. I had less than 1/4 cup. Mild scent is there; but, not much flavor or color. Probably punching it up with a touch of lemon zest wouldn't hurt. As it is, I can't think of a spirit or mixer that wouldn't overpower it.

raxelita, Not exactly savory; but, since you mention Pineapple mint... The flowers are actually quite tasty. I've been meaning to try using them to flavor a simple syrup for a while now. It might be a bit subtle; but, I think it will be pretty nice. I'll check my plant tonight and see if I have enough to give a small batch a try.

Dry or paste rub for grilled chicken. Rough chop an onion and a couple cloves garlic. Drop them in your blender or food processor with a couple teaspoons (maybe tablespoons) smoked paprika, 1 tsp oregano, 1 tsp thyme, 1 tsp salt, pepper, olive oil. Pulse to puree. Spread over a butterflied chicken and marinate for a couple hours before grilling.

Kent, I've considered it; but, have never gotten around to trying. I was thinking of using them in a bitters, but, then donbert beat me to the punch. I see Sam also mentioned meaning to try to make "ticture" of Sichuan Peppercorns. We'll have to bother them and find out if anything ever came of their experiments. Friend of the Farmer mentioned that they had a really good Bloody Mary including Szechuan Peppercons in Shanghai, "Best Ever". Does sound good; but, I rarely drink Bloody Marys (Bloody Maries? What is the plural?).

Chef Crash, Pesky Sears links never work. We were looking at the Bosch HGS7152UC at Lowe's. Same as you are considering? Do you know others who have that range?

How about books? Johnder suggested the Stan Jones "Jones Complete Barguide", which I recently picked up. I haven't had a chance to read through it yet. Some great 70s era pictures of the author with noted celebreties and liquor distributors on the back flap, though. The "Larousse Cocktails" by Fernando Castellon is full of nice pictures, questionable history, classic and modern European cocktails. But, mostly, my bedtime reading has been Charles Baker's "South American Gentleman's Companion". My, he is in fine form in this one. I found myself especially amused in the section about Alcohol consumption and its potential problems, where he states, and I'm paraphrasing here, that the reason he has never gotten sick in tropical countries is he is always sure to have drunk at least half of a fifth of liquor before sundown. Woo!

Anyone have recent experiences to add to this thread? Our oven died this summer, and we were given a quote for the repair that was probably more than the value of the range. We're currently leaning towards the frigidaire gas convection range, though also considering the similarly priced Bosch and GE products.

Well, as discussed, it's hard to decide on what might be an "Exotic Drink". Is it the drink? The garnish? The ingredients? When I was thinking about this Mixology Monday, it reminded me of my parents, and specifically my Dad. My parents took their honeymoon in the Bahamas. It was there that my Father discovered both the wonder and pain of strong drink. I don't know the details; but, for him, whatever cocktail he had there confirmed what he had been taught. That what was too tasty and too fun, was also bad. While, later in life he would occasionally have a glass of wine with dinner, to my knowledge, he didn't drink hard liquor again in his life. A quick read through Jeff Berry's Intoxica and Grog Log, revealed only a glancing reference to the "Queen's Park Swizzle" as a drink which might have been served in the Carribean in the 50s. Worried that I might have to make a Bahama Mama, I asked a couple people what cocktails might have been likely served during that era in the Bahamas. Martin Cate of Forbidden Island suggested the "Goombay Smash" and Ted Haigh agreed the Goombay Smash or a Planter's Punch might be a good choice. Both Mr. Cate and the Doctor dismissed the Queen's Park Swizzle as far too strongly tasting of liquor, to appeal to young midwestern tourists. The Goombay Smash is a specialty of Miss Emily's Blue Bee Bar in the Bahamas. While the exact formulation of the Goombay Smash remains a secret of that establishment, Mr. Cate suggested the following from the UK sauceguide publication. Goombay Smash 1.5 oz Pusser's Navy Rum .75 oz coconut rum (Cruzan) 3 oz pineapple juice .25 oz fresh lime juice .25 oz Cointreau .25 oz simple syrup (dash drinkboy house bitters) shake and pour over (crushed) rocks. Fine and tasty it is. My only embellishment was to add a generous dash of homemade drinkboy house bitters, whose ginger-spice kick I thought would nicely complement the tropical flavors. For an extra touch of exotica, I garnished it with a couple sprigs of lemon balm and a cup and saucer vine flower. While I don't know if the Goombay is truly that "exotic", it certainly is quaffable. Just the sort of thing that goes down easy during the afternoon on a hot Carribean island. And the Pusser's certainly packs enough of a punch to make you regret having one too many. Dad, this one's for you.

I just broke down and got an ice crusher a couple weeks ago, and have never been much of a tiki drink fancier, so someone else is probably much better suited to answering this question. I see J. Thomas uses 2 tsp of sugar in his sherry cobbler, and only calls for 1 in most of the rest of them. I wish I had read that page more closely before making my cobbler. Also, since drinks usually served over crushed ice are usually pretty large and often served in hot climates, it seems like they would need to be sweeter so they remain drinkable as the ice melts and dilutes them.

In an attempt to celebrate Friday the Firkinteenth yesterday at least somewhat properly, I picked up a growler of the Magnolia Pub's Raceway Bitter on the way home. I thought it would be more English in style from the name; but, it was more of a middle european light bodied, lightly hopped, malt heavy beer. A good beer, but, not what I was in the mood for. We also broke open one of our bottles of the Stone Brewing 10th Aniversay IPA. Wow, this is a good one. Delicious piney/pineapple incredibly complex nose. Very hoppy flavor; but, well balanced and not overwhelming or sharp. Sweet; but, not cloying. At 10% ABV, it's certainly not a session beer. Savor a glass after dinner, instead of dessert!

Not to let Janet get too far in front of me, I stopped by the newly opened Alembic on my way home tonight. A very nice featured cocktail list included many classics (Manhattan, Hoffman House, Sazerac, Floridita, Old-Fashioned...) and some new ones. I think no less than three of the featured cocktails are using Rye Whiskey. They even feature Mr. Wondrich's Bone (hoho!). I had a very well prepared Manhattan (Rye, bitters and stirred! Without asking! Woo!) and found the bartenders to be personable and more than competent in their trade. They have a very impressive wall of booze and a good selection of beers from their sister brewpub, the Magnolia, and other local breweries. Didn't try the food or appetizer. Hope to return soon to sample those. It was a nice low key place. If I had to put it anywhere on the map, I would say it reminded me of d.b.a. on Frenchman's street in New Orleans. Definitely a cool addition to San Francisco's bar scene.

Digest: San Francisco Chronicle Wine Digest and 96 Hours section, Friday, October 13, 2006 Turning the wine industry on its head, Stacy Finz Vintners learn from butterflies, Carl T. Hall The Cocktailian: Cut the fog with a well-balanced cocktail, Gary Regan Recipe: Ana Mandara's Beach Street Fog Cutter Adapted from a recipe by Bradley Plymale, beverage manager, Cham Bar, Ana Mandara, San Francisco. THE SIPPING NEWS: Brushtech crystal stemware brushes are made of soft yet sturdy foam California wine's Italian roots Bubble up A Ruinart sparkler comes with a rich history. Ignoble rot spells trouble for Pinot Noir, Zinfandel, W. Blake Gray Letters to Wine: Pairings: Mac 'n' cheese turned virtuous, Lynne Char Bennett Recipe: Vegetable Mac & Cheese The Chronicle's Wine Selections: Oregon Pinot Gris, Lynne Char Bennett The Cheese Course: A frail traveler that tastes robust, Janet Fletcher 96 Hours Bar Bites: Bar Kitty's, Karen Reardanz Bargain Bite: Curry Cafe, Karola Saekel CRITICS' PICKS: Tap into the fun of Oktoberfest, Bill Addison "Oktoberfest has now been embraced worldwide as a reason to chugalug Bavarian-style brewski. San Francisco marks the occasion with Oktoberfest by the Bay, today through Sunday at the Fort Mason Festival Pavilion. The revelry includes live music, folk dancing and plenty of sauerbraten and Spaten lager."

BTW, sorry to disappoint on the yankee doodle macaroni front. I thought I had some perciatelli in the cupboard; but, it turns out we had used it. Anyway, the holes in perciatelli are prolly too thin. I think Bucatini would be a better choice for a cobbler straw. Further experimentation is obviously required (and perhaps some liquor). Jerry Thomas' Cobbler Receipts (via Darcy O'Neil's The Art of Drink)

What exactly is an "exotic drink" in the 21st century? Now that most of the ingredients necessary for the exotic drinks of the 50s are easily got at most mega-marts, do we need to reconsider? Is it dictated by the ingredients? The preparation? After travelling a bit this year, and sampling some of the so-called "martinis" on many of the bar and restaurant menus in several cities, I sometimes feel like just a simple, well made mixed drink is an "exotic drink".

re: Aviation and violets. Well, I could tell you, Sean; but, then I'd have nothing talk about when I got to the Aviation in a page or two. Stay tuned. Appetiser Cocktail 1/2 dry gin (1 1/2 oz beefeater gin) 1/2 Dubonnet ( 1 1/2 oz dubonnet rouge) Juice of 1/2 orange Shake well and strain into a cocktail glass. This was OK; but, I liked it better with a dash or two of angostura bitters (which, in the world of the Savoy, probably makes it a different drink). It's not as "dangerously drinkable" as some modern mixed drinks; but, it does seem like one of those drinks that make it seem like you're not really having something with hard liquor in it. Then all of a sudden you've swilled three in quick succession and you're pretty drunk. edit - spelling.

Here's 4 oz. fino sherry and a lemon rind muddled in a teaspoon of sugar and then tossed back and forth with a bunch of crushed ice. Garnished with a couple strawberries, some blackberries and a couple sprigs of grapefruit mint. I think I underestimated the sugar. Prolly be safe to go a little higher with the fino sherry, at least to my tastes. It's definitely one of those cocktails that gets more interesting as it sits, you stir, and the flavors meld. edit - oh, yeah, after a few dunkings in the mixed drink, the slightly alcoholic and sugary fruit is very tasty to pull out and eat.

I usually only buy things from online vendors if they represent some significant savings over local stores or if it is something they don't carry and won't/can't special order. I have found some pretty significant savings on items from Hi-Time Wine Cellars. For example, they currently list Ron Zacapa 23 year for $30. I am hard pressed to find it locally for less than $50. That's the shipping right there in the savings on a single bottle. Plus, they carry some difficult to find stuff (Anis del mono! Byrrh wine! Clement Creole Shrubb!). I've bought Ryes not usually shipped to the West Coast from Binny's before, and had excellent service. Oh, and if you're looking to purchase Absinthe, I can highly recommend Liqueurs de France.

Oh, hey chappie. Tradition maintains that the white pith adds a bitter element to the limoncello. Also, whole fruit is not usually used. If you use whole fruit, (spices, etcetera,) you're taking it in the direction of ratafia or a shrub(b), more than a limoncello. You also run more of a risk of things growing in it, so you should be more careful with sanitation.

Just checking; but, you're talking about the Cuban Havana Club, right? Not the new Bacardi Havana Club brand? The Cuban HC, of course, isn't legally available in the US and I don't think Bacardi has started widely distributing their Havana Club. I'm just not sure if you mean New Brunswick, Canada or New Brunswick, New Jersey, US.

I think of liqueurs and shrubs as a subset of canning and preserving. You're taking fresh seasonal ingredients, like strawberries, and preserving and concentrating their flavor for the times they won't be available. Or you're taking an abundance of fresh seasonal ingredients and preserving their essence before they spoil. I would imagine this was especially important before the advent of widely available refrigeration. Saying cocktails are a la minute liqueurs strikes me as looking at it kind of backwards. Presumably, if you could make a strawberry smash or caipirinha with fresh strawberries, you would do that, instead of making the same with strawberry liqueur or syrup. But, much of the year fresh strawberries are just not available. Also, most liqueurs or shrubs are not balanced beverages. Almost any straight liqueur or shrub is so concentrated or rich as to be nearly undrinkable in any quantity above an ounce or two. Now, if you wanted to say cocktails were a la minute punches, I'd be down with that.

Ooops, should have googled before typing. The "Frenet Citrus" threw me. Thought it might be a citrus vodka. Interesting. I don't remember ever seeing those brands in CA. Though, we do get Fernet Branca and Luxardo's Fernet.

Nathan, The only thing I'd say is, other than the negroni, the cocktails are all similar sour based drinks. Might be nice to get something like a manhattan, brooklyn, or martini on there. I don't know what "Frenet Stock" and "Frenet Stock Citrus" are. First I thought you might have mis-typed Fernet. Vodka, maybe? If you've got Campari, (which I would guess you do for the Negroni,) the Rosita is quite nice as is the Jasmine (check this post for recipes.) I think both drinks are a little easier to love for the Campari novice than the Negroni. Also check this thread, if you haven't already: Imparting the Joys of Mixology on Others