eje

Thanks for the recommends fchrisgrimm and Eileen! We'll only be there for a few days for a wedding, so I imagine our schedule will be pretty full of pre-planned meals. Hopefully we'll get away for a dinner and breakfasts. Bar recommends are helpful, too. After a full day of family, I'm sure we'll need a beer. Interestingly, the bride, a life long vegetarian, has recently started eating game if she knows the person who hunted and killed it. Thus, I do have some hope for the reception!

Tried De Ranke XX Bitter recently and enjoyed it. I think this is the first time I've had a Belgian in this style. Sort of reminded me of a restrained West Coast IPA. Well, if the West Coast IPA in question chose to use completely different hops from any other West Coast IPA. I guess I would describe the taste as a double hoppy (Imperial?) Czech Pilsner. Nicely balanced and light. Great hot weather beer.

Others have pointed out, that Zeitgeist, while bracingly sleazy to me, might be a bit too rough around the edges to recommend to tourists, even hipster ones. Before embarking on an adventure to Zeitgeist, I suggest you read the various opinions on its Yelp page. I believe they are a pretty fair representation of the range of experiences you might have. Zeitgeist Yelp Page If that doesn't seem like your kind of thing, I might recommend a visit to Vesuvio or Specs in North Beach.

Martin, Thanks for the suggestions and input! Yes, it is a daunting task. I believe there are something like 750 recipes/receipts in the book. At least it isn't 1001 Cocktails or similar! For the aromatic or sour based cocktails, I do try to do a bit of cross checking about the recipes before making them, then tweak them a time or two if they don't pass muster. On the other hand, if they are dessert cocktails, (which don't really appeal to me,) like the Alexanders, I just make them as written. The Jade Absinthes were a bit pricey for me to justify as a first purchase. However, I wanted to get a full proof Absinthe, so went with the Verte de Fougerolles. I'm enjoying it and am glad I got a "real" Absinthe to play with. BTW, I convinced some visiting friends to tote some Liqueur de Violette for me and will definitely be comparing Hugo Ensslin's 1916 Aviation recipe (Wondrich) with the one in the Savoy. edit spelling and grammar.

Until today, it's really been too hot to countenance either of these Cocktails. Fortunately or unfortunately, the fog has finally rolled back in tonight and Alexander gets his day in the sun. Alexander Cocktail (No. 1) 1/2 Dry Gin (1 1/2 oz Beefeater's Gin) 1/4 Creme de Cacao 1/4 Sweet Cream Shake well and strain into cocktail glass. Alexander's Sister Cocktail 1/3 Dry Gin (1 oz Beefeater's Gin) 1/3 Creme de Menthe 1/3 Sweet Cream Shake well and strain into cocktail glass. Well, and anyone else for that matter. I was really dreading the Alexander Cocktails, and I have to say I didn't enjoy them all that much. I liked No. 2 the best. Garnished with a light sprinkling of cacao powder, No. 1 wasn't too bad. However, I can't really imagine ordering any of them at any point in the near future. Still, I did find them inspiring enough to think up my own variation. Still needs a bit of tweaking; but, it's not bad in an, "ooops, I just drank the Christmas Potpourri," kind of way. Alexander's Jamaican Cousin 1/2 Flavorful Rum 1/4 Pimento Dram (Allspice liqueur) 1/4 Sweet Cream

Digest: San Francisco Chronicle Wine Digest and 96 Hours section, Thursday, August 10, 2006 Good libations: Cool and fruity cocktails are making a splash on summer drink menus around the Bay Area, Stacy Finz Recipes: Neptune's Garden Created by Martin Cate of Forbidden Island in Alameda. Named for the long-lost Neptune Gardens beach resort in Alameda, which was later renamed Neptune's Beach. Leilani Volcano Forbidden Island got this recipe from the Polynesian Village Resort at Walt Disney World. China Clipper Created by Martin Cate of Forbidden Island. Named for the world's first commercial transpacific aircraft, which left on its maiden voyage from Alameda. Coconut Batido From Rye in San Francisco Basil Gimlet From Rye in San Francisco Watermelon Margarita Created by Jay Foster, co-owner of Farmer Brown in San Francisco. Sidewinder's Fang The mixologists at Forbidden Island got this drink recipe from the now-defunct Lanai restaurant in San Mateo, where it was the house specialty. Letters to Wine: Spreading the credit around DEBBIE ZACHAREAS UNCORKED: Wine expert pours her heart out, Stacy Finz Bargain Wines: Refreshing whites are just right for summertime, W. Blake Gray "My favorite wine this week, the 2005 Dry Creek Vineyards Clarksburg Dry Chenin Blanc ($11.50), is a reminder of what we might soon be missing. This racy, tropical wine has flavors of pineapple and passion fruit; it's a little pungent on the medium-length finish. The 2004 vintage was chosen by The Chronicle as one of the best Bargain Wines of last year, and this one is also a contender." Benefits Pairings: Spare a rib for Pinot, Lynne Char Bennett Recipe: Black Bean Spareribs The Chronicle's Wine Selections: Santa Cruz Mountains and Northern Central Coast Pinot Noir, Lynne Char Bennett The Cheese Course: Buffalo milk's curds and whey, Janet Fletcher 96 Hours Bargain Bite: Meal Ticket, Karola Saekel CRITICS' PICKS: Consummate California cooking, Bill Addison "In a golden state Summer is the ultimate time to splurge on amazing meals in restaurants where chefs feature the state's bounty." Dining Update: Carneros Bistro, Michael Bauer

Check this thread for bar recommendations: San Francisco Lounges, Recommendations Zeitgeist is another great bar, not mentioned in that thread, which may fulfill your needs.

Nice long summer cocktail article in today's San Francisco Chronicle wine section. The good news is it includes recipes for 7 very tasty sounding cocktails from Rye, Forbidden Island, and Farmer Brown. The really good news is not a one requires vodka! Good libations

Thanks for the writeup daisy17! Sounds promising. Now if I can only convince a liquor store around here to carry some... Speaking of new Gins, has anyone tried Aviation Gin? It is made in Oregon and according to the label, they are trying to make it in a style close to a Jonge Genever. I'm intrigued; but, not quite enough to splurge without some prior information.

fchrisgrimm, Did you find anywhere good in Missoula? Heading there in a few weeks (end of August). Thanks!

FWIW, here's the section, from US law: --- TITLE 27--ALCOHOL, TOBACCO PRODUCTS AND FIREARMS CHAPTER I--ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY PART 5--LABELING AND ADVERTISING OF DISTILLED SPIRITS--Table of Contents Subpart D--Labeling Requirements for Distilled Spirits [...] [[Page 67]] (3) The words ``bond'', ``bonded'', ``bottled in bond'', ``aged in bond'', or phrases containing these or synonymous terms, shall not be used on any label or as part of the brand name of domestic distilled spirits unless the distilled spirits are: (i) Composed of the same kind of spirits produced from the same class of materials; (ii) Produced in the same distilling season by the same distiller at the same distillery; (iii) Stored for at least four years in wooden containers wherein the spirits have been in contact with the wood surface except for gin and vodka which must be stored for at least four years in wooden containers coated or lined with paraffin or other substance which will preclude contact of the spirits with the wood surface; (iv) Unaltered from their original condition or character by the addition or subtraction of any substance other than by filtration, chill proofing, or other physical treatments (which do not involve the addition of any substance which will remain incorporated in the finished product or result in a change in class or type); (v) Reduced in proof by the addition of pure water only to 100 degrees of proof; and (vi) Bottles at 100 degrees of proof.

Funny this should come up. Picked up a bottle of Laird's bonded Apple Brandy a couple months ago and have been playing with it. The difference between it and the AppleJack (despite the Apple Jack's swank new bottle) is really astounding. The Apple Jack tastes like a vaguely apple flavored mild blended whisk(e)y. Canadian Mist with apple, perhaps. As Sam and John have noted Apple Brandy has a far more intense apple scent and flavor. I believe another legal requirement of "bonded" products is the only addition the producers are allowed is water to adjust the proof. I'm close to working out a typical eje "kitchen arts" and obscure herb based cocktail involving the bonded Apple Brandy. Will report back soon. Oh, and thanks for reminding me to try a Jack Rose with the Apple Brandy and my home made grenadine! Can't wait!

Count me in as a porridge junkie. Usually old-fashioned oat meal cooked with walnuts, raisins and honey. Sometimes, for variety, I'll use dates or mixed chopped dried fruit. Topped with plain yoghurt. One good trick is to substitute all or a portion of apple or other fruit juice for the water. Very tasty. I recently got some wheat germ, which I intend to toast and use as an additional topping. Haven't tried it yet, so we'll see about that one this week.

Katie, I can't take credit for the idea. It's a traditional Brazilian preparation (Caipirinha de maracujá e limão). At Cachaca_Dave's suggestion, I've made them in the past with a splash Passion Fruit juice. This is the first time I've tried making them with real passion fruit. They are dangerously tasty! --- Oh, by the way, passion fruit is native to brazil, limes are not. There's a pretty good chance that something like a passion fruit caipirinha actually pre-dates the citrus based versions. Passion fruit also gets used in another class of Brazilian drinks called Batidas. Batidas are often blended, tend to be a bit sweeter than caipirinhas, and frequently involve coconut milk or condensed milk or cream.

One of my favorite farmers' market vendors had passion fruit today! I imagine you know what my first thought was. Passion fruit caipirinihas! Sooooooo tasty. Just scoop a whole passion fruit into your usual caipirinha goodness. The crunchy seeds and delicious fragrance add a whole new level to an already perfect drink.

I do find a little lemon juice makes a bourbon mint julep more interesting for me. I think that makes it a smash or a daisy? Something in between? I've never thought of trying lime. Will have to go in the queue!

There's an excellent limoncello and prosecco based aperitif cocktail from the Babbo cookbook called the Amarina. It uses sugar, Angostura bitters, limoncello and prosecco. I'll PM you with the exact recipe. I do like the idea of a lavender and Meyer Limoncello cocktail. If you use a lavender infused simple syrup the trick would be balancing the two sweet elements with enough sour to keep it interesting and still not overwhelm the palate. It might be easier with an unsweetened limoncello or lemon infused vodka.

My problem, too. When will they get that internet taste archive going?

Digest: San Francisco Chronicle Wine Digest and 96 Hours section, Thursday, August 03, 2006 Worth its weight in gold? Why some people happily pay $500 for a bottle of wine, Linda Murphy Wine Business Insider: Wine falls behind beer in U.S. popularity poll, Cyril Penn "In Gallup's 2006 survey of Americans' drinking habits, 41 percent of American drinkers surveyed said they drink beer most often, 33 percent said they drink wine most often, and 23 percent said they drink liquor most often...Randall Grahm, owner of Bonny Doon Vineyard in Santa Cruz, announced this week the sale of two of his leading wine brands -- Big House and Cardinal Zin -- to the Wine Group, a management-owned wine company in San Francisco..." Bargain Wines: California wineries produce crowd-pleasers, Leslie Sbrocco The Cocktailian: Does time exist? Drink and pontificate, Gary Regan Recipe: Under the Mexican Sun Adapted from a recipe by David Touye, bartender at Restaurant Gary Danko, San Francisco. At the restaurant this drink comes garnished with a slice of candied orange and the glass is rimmed with lavender-scented sugar. We have simplified the garnish to make the drink easier to make at home. Letters to Wine: Winemakers, forget about getting rich Pairings: When it's too hot to cook, ceviche is a great choice, Lynne Char Bennett Recipe: Citrus & Coconut Milk Ceviche The Chronicle's Wine Selections: California Pinot Gris/Grigio, Linda Murphy The Cheese Course: Ewephoria tastes like candy -- but it's from sheep's milk, Janet Fletcher 96 Hours Bargain Bite: Marvin Gardens, Miriam Morgan CRITICS' PICKS: French fries, Bill Addison ""Tell me what you eat, and I will tell you what you are," Anthelme Brillat-Savarin stated famously in "The Physiology of Taste." It wouldn't surprise me a whit to learn he was contemplating a plate of frites when he wrote that line. French fries bring out the idiosyncrasies in folks." Dining Update: Parc Hong Kong, Bill Addison Dining Update: Maya, Michael Bauer

Arak isn't Arrack. Arak (raki) is a middle eastern liquor flavored with anise. It is similar to Ouzo. (Batavia) Arrack is a liquor originally made from distilled Palm Wine in the East (India, Sri Lanka...) Many times today a combination of fermented sugar cane and/or fermented rice are used to make Arrack. From what I've read, much of it is produced illegally and pretty nasty. My idea from the above recipe: 1 cup Cachaca zest of 4 lemons 1 cup hot black tea 1 cup palm sugar Infuse Cachaca with lemon zest for a week or two and strain. Dissolve palm sugar in hot tea. Combine sweetened tea and flavored Cachaca, age for a week or two, filter and bottle. Opinions?

Unfortunate. Could you use it in a cocktail instead of straight up? Perhaps in combination with a flavored simple syrup and lemon juice? Maybe a Lavender, Thyme or Tarragon infused syrup? I don't really like Meyer Lemons until they have hung on the tree for a good long time and their orange/tangerine heritage starts to shine through. When they are young, their funky thyme-like flavor turns me off.

I've been a bit depressed about gardening this summer, as earlier I found out that the city will be demolishing and re-terracing the community garden I participate in later this year. Though, I guess it is nice to start over every once in a while. Hopefully they will give us some of the nice rich composted dirt they make from the citywide composting program. Just need to figure out where to transplant the perennials I want to keep. Have harvested the first Sweet 100 and early girl tomatoes. I think the heat this summer has helped to make these extra tasty. The Naked Ladies (Amaryllis belladonna) are flowering!

mmm... I suppose it would be easier for service as well, as long as you can get the measurements accurate. Don't have to keep extra cannisters around or keep charging them as you run out of hurricanes/daiquiris. Or have 50 of them chilled, if you are doing a banquet. --- Oh, BTW, I will point you in the direction of the best hurricane recipe I've found so far: Gumbopages Hurricane Recipe

Hmmm... Seems like a lot of work to go though, when, as Alchemist points out, you could just charge the drink with C02 in a siphon. Or is there some advantage to the chemistry angle I'm not seeing?

On their website they say, "The age statement of this rum represents the average age of the rums in the blend."