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Katie: I've been using these Toschi Amarena cherries lately and they come in a thick cherry syrup. I did notice a nice affinity between the flavor of the cherries, their syrup, and the rum. I dunno if I'd want to take it any further by adding additional cherry liqueur, though. Probably make it too sweet for me and I might have to balance it by adding some citrus. Interesting, ctgm sez they think, and Ed and eruby say that the Anejo is better than the 7 year!I guess it's a good thing ctgm doesn't have the 7 year! But, back to the original subject, it is interesting, as there really aren't any "Premium" molasses based white rums. The most recently launched premium cane spirits would be 10 Cane and Oronoco, but one is a cane rum and the other a Cachaca/rum blend, so I don't think Bacardi can really intend to compete with them. I guess Bacardi is trying to create a new catagory and hope, that, like with the ubiquitous Grey Goose and Cran, they can push those looking for the status of calling for premium spirits to order Havana Club for their Mojitos or Cuba Libres. Well, them and the nostalgic cuban expat community in Florida. edit - spelling.

Bummer for Sazerac, who used to import them. Well, at least Brown-Forman seems to have a relatively hands off approach respecting brand images and packaging. Just hope it doesn't get harder to find the 92 proof blanco.

Doesn't the (relatively) low alcohol of Guinness also help in head retention?

Oh, sure, now you tell me! I haven't had a chance to try it straight yet; but, I can tell you, the 7 year makes a damn fine Cuban Manhattan (2 oz rum, .5 oz Cinzano Sweet, dash angostura, stir with ice to chill, strain into cocktail glass, and garnish with cherry). If you've got a bottle cluttering your shelf, I recommend it.

We tried the Lagunitas Zappa tribute beer, Freak Out! last night. It's a great, complex, piney West Coast IPA. Went really well with our before dinner cheese snack (Mmmm... Tasty Stilton!). Gotta find some more of this one. We also tried the He'Brew Bittersweet Lenny's RIPA for the second time. Very hoppy and with an intense, sweet malt flavor. It's almost like a highly hopped Barley Wine. Not much of a fan of this one. Doubt I'd search it out again.

American Beauty Cocktail 1 Dash Creme de Menthe (Brizard) 1/4 Orange Juice (3/4 oz fresh squeezed) 1/4 Grenadine (3/4 oz homemade*) 1/4 French Vermouth (3/4 oz Noilly Pratt) 1/4 Brandy (3/4 oz Korbel VSOP) Shake well and strain into a medium size glass and top with a little port wine (Warre's Warrior Porto). ---- I didn't have a lot of hope for this one. I thought I would probably feel like spitting it out as soon as I tried it. However, it's an intriguing mix of flavors. Pomegranate and mint is an interesting combination. It looks pretty muddy; but, I blame my home made Grenadine for that. *1 Cup Pomegranate Juice (Knudsen Just Pomegranate) 1 Cup Sugar 1/4 Cup Pomegranate Concentrate 1/4 Cup Vodka Combine sugar with juice and shake until dissolved. Add Pomegranate Concentrate and Vodka.

I think the world is probably better off if I don't. By the way, the second time we went to the Front Porch, we took our friend who grew up in Atlanta. She also approved of their fried chicken.

Almond Cocktail (6 people) Slightly warm 2 Glasses (2 oz Beefeaters) of Gin. Add a teaspoonful of powdered sugar (1/2 tsp. superfine). Soak in this 6 peeled almonds (4 halved and lightly roasted almonds) and if possible a crushed peach kernel (crushed plum kernel), and allow to cool. When the mixture is cold, add a dessertspoonful of Kirsch (1 tablespoon), one of Peach Brandy (1 tablespoon Massenez creme de peche), a glass of French Vermouth (1 oz Noilly Pratt) and 2 glasses of any sweet White Wine (2 oz Bonny Doon Riesling). Shake thoroughly with plenty of ice. --- Duffy gives this the lascivious sounding alternate name, "A Young Girl's Fancy" in his "Mixer's Manual". For all the work, my wife and I both thought this an odd tasting cocktail. Nutty, peachy and slightly sweet. "6 peeled almonds" did make me wonder if it was meant to be green almonds, which might be more interesting. I think I missed the season for those, however. I also had some pyro fun, lighting the gin and pouring a long burning stream over the almonds. My wife didn't approve, though. Something about burning down the house...

Hmmm... I feel a bit on the spot! I can say I have no particular qualifications to judge soulful or southern food beyond what I enjoy. Frankly, I grew up closer to Lutheran lovelies of Mr. Garrison Keillor than the South. In South Western Wisconsin, much pie was eaten and many church suppers were attended. Woo! Lefse! Lutefisk! They did send me to the Carolinas to find the Lord. I wish I could say I found BBQ and fried chicken, instead; but, I don't remember the food particularly. Unfortunately, Rommegrot, was more likely on my Mom's menu's than fried chicken. I've had much better than average pie, crisps, and crumbles! My mother always insisted on using lard in her crusts, and I've never had better. I've always had great hope for fried chicken. Though, really, fresh caught fried crappie and bluegill fillets are a more vivid food memory for me. What was the question, again? My adjective "stellar" only comes from what I think is fine tasty well made fried chicken. If you disagree give it a try, and let me know why. edit - post cocktail eGulletting never a great idea.

There were some nice looking concord grapes at the grocery store today, so I thought I'd try this. Could maybe use a bit more sour. Might detract from grape-i-ness, so I don't know. My wife described it as Grape Ape. I thought the complex flavor of the concord grapes went nicely with that of the Cachaca. 8 concord grapes, halved 1 bare tsp sugar 2 oz cachaca (Mae de Ouro) Muddle grapes and sugar in a cocktail shaker. Add cachaca and ice. Shake to chill and strain into cocktail glass. edit - add picture

Oh, I get it! Allies, as in the Triple Entente when France (French Vermouth), Russia (Russian Kummel), and England (English Gin) entered World War I in 1914! In which case, the drink has to be made with Russian kummel! By using Aquavit, I've allied France, England and Norway! Obviously, I will have to re-do the Allies cocktail... Though, I think Gilka is the only brand of Kummel available and it comes from, horror of horrors, Germany!

Thanks for the suggestions! Hard Knox has been on my list for a while now; but, I haven't gotten over to dogpatch recently. There's a new bar over there I want to check out called the Retox Lounge. I'll have to make a night of it one of these days. Carolyn, where in Oakland is Nellie's?

Tonight I drink a toast to two great bartenders. I raise my * to Darcy O'Neil and Fabio Delgado. Cheers! Long may you pour! *Link to youtube video. Excerpt from a documentary film in production featuring Fabio Delgado making cocktails at historic Cuban bars.

re: Alfonso Special I may give another formulation a try janet. Honestly, though, while I like Bronx and Income Tax cocktails, I've never really liked Satan's Whiskers or similar cocktails. Or perhaps I've never had a well made one. In any case, with both the Alfonso Special and Satan's Whiskers cocktails, I never feel like there is any real magic going on. It seems like I can just taste the gin, vermouth, and orange liqueur and they just seem to be sitting there in the glass. Allies Cocktail 1/2 Dry Gin (1 oz beefeaters) 1/2 French Vermouth (1 oz noilly pratt) 2 Dashes Kummel (1 dash linie aquavit 1 dash simple syrup) Shake well (stir - eje) and strain into a cocktail glass. Mostly this tastes like a fine beefeater martini. I think in this case, I may be missing some of the cocktail by substituting Aquavit. Sigh, well, once the credit card revolves, perhaps I will pick up some kummel and try this again.

Digest: San Francisco Chronicle Wine Digest and 96 Hours section, Thursday, August 24, 2006 Field of blends: Interplanted vineyards produce some of California's most captivating wines, Tim Teichgraeber Spirits: Key West sojourn brings on Dark and Stormy nights, Bill Addison "With the appropriate high-quality ingredients, however, this is a drink you can easily concoct with confidence at home -- or on vacation." Recipe: Dark and Stormy Uncorked: A's wine enthusiast steps up to the plate, Stacy Finz Wine Business Insider: Jacksons, Mondavis snap up more wineries, Cyril Penn Jess Jackson purchases Legacy Estates Group...Trinchero purchases Napa Cellars...Billington Imports purchases Havens... Pairings: Tomatoes souped up for Sauvignon Blanc, Lynne Char Bennett Recipe: Summer Gazpacho The Chronicle's Wine Selections: Sonoma County Sauvignon Blanc, Lynne Char Bennett The Cheese Course: Italy's scamorza is smoky stand-in for mozzarella, Janet Fletcher 96 Hours Bargain Bite: Bangkok Restaurant, Laura Compton CRITICS' PICKS: Peachy keen, Bill Addison "When I interviewed Julia Child on the occasion of her 90th birthday, I asked her about her dessert preferences. After a bit of rumination, she replied, "I'd have to say one favorite is to eat a perfectly ripe, juicy peach cut into slices in a bowl and eaten with a spoon."" Dining Update: Schnitzelhaus, Bill Addison Dining Update: Scott Howard, Michael Bauer

Good idea! I did think $35 was ridiculously expensive for something that looked like a modified military mess kit.

Up until recently, I have had nothing but disappointment with Southern style food in San Francisco, whether it was the bland Louisiana style food of P.J.'s Oyster bar or the weak cocktails, unsalted dishes, ditzy service, and battered(!) deep fried chicken at nouveau soul restaurant Farmer Brown. However, a promising new restaurant, called The Front Porch, has opened recently. It is located on 29th near Mission Street. The Chef, Sara Kirnon, is formerly of Emmy's Spaghetti Shack, as is one of the owners, Josey White. While they are still working out the kinks of the new restaurant and not every dish is a success, at least the basics, the fried chicken and black eyed peas and greens, are stellar. With reasonable prices and friendly service, that's reason enough for me to add it to our group of regular restaurant stops. Where do you go when you get a craving for Southern style food?

Oh, yeah, a couple of notes. For some reason, in the US, it seems Monin calls it's almond flavored syrup Almond instead of Orgeat. I'm pretty sure it's the same as what they call Orgeat in France. I've compared the French and English websites and, as far as I can tell, they only offer one almond syrup (well, they also have an "Amaretto" syrup). Since I don't always have eggs I consider fresh enough to eat uncooked, I picked up some dehydrated egg whites, (baking section of my grocery store.) It also seemed like it would be convenient, since cocktail recipes often call for only for 1/2 egg white. I hate it when I end up throwing away the yolk and the other half of the egg. Compared to fresh eggs, they foam equally well (perhaps better). However, to me, it didn't seem like the "ropy" emulsified texture you get from well shaken fresh egg whites was quite there. Further experimentation is required.

I will just point out that tea isn't a new ingredient in cocktails; but, actually one of the oldest. In fact, it is often cited, as one of the original ingredients in "punch" dating back in recipes as far as the 1500s! In any case, yeah, there are lots of flavors in teas and infusions that have yet to be explored (or perhaps have been forgotten) in cocktails. Go for it and let us know!

This is very close to the velvet cane I had at rye, maybe a bit drier. I think the la favorite blanc brings a bit more character to the party than the 10 cane used in the original drink. Wish I had fresh tangerine juice; but, that will probably have to wait until next winter. 1/2 egg white 1/2 oz orgeat (monin) 1/2 oz tangerine/orange juice blend Juice 1/2 lime or whole key lime 1 oz white rum (flor de cana) 3/4 oz rhum agricole blanc (La Favorite) generous dash Angostura bitters Uh, you know, combine in a shaker, shake well, and strain into a cocktail glass.

They said something on the show about them being designed for snomobiles. ...couple googles later... Google Muffpot (good name, eh?)! It looked like they had to modify the mount slightly to get it to work on a motorcycle.

How do you deal with an off night at one of the world's best restaurants? My wife and I find the high intimidation factor and balancing the high cost with expectations is a toughie, especially when you may only dine at the venue once in a lifetime. For example, when on a recent trip to New York, we had fantastic meals and great evenings at every 1-3 star restaurant we dined at. However, when we got to per se, things just fell apart. Because it was a special occasion, because we were nervous, because we couldn't establish any connection to the waiter or wine steward, etcetera. While the food was fine, it was perceptually the worst dinner of our trip because of our off kilter experience. How do you salvage an evening that has started to go wrong in such a place?

I suppose he has some superficial points; but, probably should have left this discussion at the bar with Smurfette... Here's a better one: A lot of people become primarily attracted to beer, wine, or spirits as an intoxicating beverage. What factors influence that choice? I first learned to like beer in High School. I bought a six pack of Augsburger Dark, hid it in the garage, and snuck out to drink it until I learned to like it. I don't really remember my motivation, other than I had read that dark beer was supposed to be better than the light beer I had been drinking (Mickey's Big Mouth, please don't judge me!) I learned to like and appreciate wine to impress a girlfriend in college. That relationship didn't last, as it turned out she had a greater interest in status and money than I could afford at the time. I had a passing interest in cocktails; but, didn't really start to appreciate how truly tasty they can potentially be until relatively recently. Now, I drink mostly cocktails and beer, with the odd bottle of wine with dinner. I still appreciate wine; but, don't have a very active interest in it as a subject, at least compared to beer and cocktails.

Off topic, a bit, sorry... Anchor Steam? As much as I think Anchor Steam is an outstanding and important beer, why on earth would you drink it in London? I've heard there are some wonderful beers native to your little island. Well, at least they are not drinking Corona, PBR, Coors, or Bud. PS. Liqueur de sapin, (I tried Un Sapin from Pontarlier,) also reminds me of Pine Sol (an American pine scented floor cleaner). Leave it to the French. If you want to try an outstanding pine liqueur, give Zirbenz from Austria a try. Much more interesting and complex.

Mmmm...