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It seems to me I've read a thread elsewhere about this; but, this recent one on the DrinkBoy forums covers a couple liquor stores in London. Liquor store in London? Advice needed The Vintage House and Gerry's are recommended.

They mention the Old Potrero 18th Century, (although, technically not a rye whiskey,) the Beam, and the Old Overholt as whiskeys that didn't make the top 10. Be interesting to know what the other 2 were. I would guess one of the others might have been the 80 proof Rittenhouse? If they couldn't get the Sazerac 18, I doubt they would have been able to get the Thomas Handy.

They seem to close pretty early in the afternoon and are definitely not open on Sunday. I'm not sure about Saturdays. I know I've seen it open and the only time I usually go past on Bayshore would be on Saturdays or Sundays during the day.

The Zirbenz Stone Pine liqueur? Pomegranate and Zirbenz does sound interesting. But, I find the Zirbenz to get lost pretty easily when combined with strongly flavored liquors. I'd worry you wouldn't really taste it much in combo with the Junipero. Pine and Juniper are pretty similar flavors. And Zirbenz is kind of expensive to put in a drink and not be able to taste it.

Well, there's no question that there was a huge spirit of experimentation among early bartenders. To me, though, it all seemed pretty ossified after prohibition, with the Dry Martini and the Highball representing the state of the art from WWII up through the 50s. From my perspective, tiki was what brought color back into the bar. Even if it was often garish color. Probably a simplification, I'll admit.

Certainly not a lurker here; but, I'll bite. I don't know my perception is accurate; but, to me tiki opened the door to ingredients being used in cocktails beyond the standard repetoire of bar ingredients. That is, vermouth, bitters, and simple syrup. Since tiki also benefits from the use of fresh ingredients, I think it also pointed the way for bartenders to stop using so many mixes. Of course, it could be argued that the relentless product flogging of Mr. Trader Vic actually started the mix craze to begin with... Doesn't really, beyond encouraging me to purchase Orgeat and Falernum for my home bar and make my own Pimento Dram. Those are fun to play with. Oh, and, purchase far too many rums for my own good. Well, I've always been fond of a good Planter's Punch. Though, I'm not entirely certain I've ever had a "real" one. Not very often; but, I've heard there is a good one in a suburb near San Francisco, Forbidden Island. Unfortunately, I haven't been there yet. It's on an island across the bay that is a pain to get to by public transit. And if there is one thing you shouldn't do, that's drink tiki and drive. I don't think it's anymore over-rated than any other drink "trend". Well made tiki style drinks can be as satisfying, in their own way, as any other style of drink. It's all down to the bartender and the ingredients.

Oh, boy! More local excitement. What neighborhood are you in, sir? There's a fish market on Bayshore Avenue I've been meaning to try. "J" something or other. It's next to the Domino's pizza on the West Side of the street. Never seems to be open when I drive by, though. Fishing, my that is adventurous! One of my co-workers fishes off Half Moon Bay, and sometimes he gets lucky enough to give us lingcod fillets or whole rock cod. I keep hoping for some salmon.

Bummer. Are you a Manhattan drinker? I really like the Sazerac 6 in a Manhattan. Also makes a mean old-fashioned. To me, all the Buffalo Trace Ryes have similar flavor profiles. If you don't like the Sazerac 6, I wouldn't spend the $50 on the Handy. But, you're right, Pikesville is a great rye, especially for the money. Its limited distribution makes it kind of easy to overlook, however. As far as I know, it is really only available in some limited pockets on the East Coast of the US.

At least it isn't the George T. Stagg Bourbon! If you really want a whack, give that one a try. It is over 140 proof this year. But, yeah, I wonder if my initial reaction wasn't more about context. It was a bit early in the day for whiskey drinking. At least for me. Will definitely be going back to try it along with several other ryes. I'll also look forward to your writeup on Cocktail Chronicles in January. PS. You didn't say; but, did your tasting include any of the Kentucky Bourbon Distillers Vintage Ryes? I'm curious about them.

Made the first dinner with the Bosch free standing gas range (HGS7052UC) last night. Gotta say I'm pleased. The cooktop burners are such a change from our old stove, it's hard to believe. The stainless cooktop is quite easy to clean. Gave the convection roasting a try with some chicken breasts stuffed with Black Trumpet duxelles. Woo! What an effortless way to get to crisp golden brown skin and tender meat! I was a worried that the convection fan would be noisy, as I'd read some are. It is really pretty quiet. Reducing the wine for the pan sauce is almost too fast. I am going to enjoy having this stove!

Egullet user jackal10 posed the question above to me. I was not particularly surprised to discover that there isn't a thread dedicated to layered cocktails or Pousse-Cafés. To me they are niche cocktails, which are more about appearance than flavor. The most layers I have so far mastered were 4 in the Angel's Kiss. I have to admit I am intrigued by foams, gels, and other manipulations of the specific gravity of solutions. Though, beyond egg whites and cream, a lot of it isn't particularly friendly to home bartenders. Is there a way to make this category of drinks palatable and relevant to today's cocktail culture?

Well, there's the Income Tax. Gin, orange juice, dry vermouth, sweet vermouth, and bitters. At least got sweet, sour and bitter in there. Pegu Club also have juice, bitters, and a sweetener. Satan's Whiskers is another similar cocktail combining fruit, sweetener, and aromatic elements.

Oh, hmmm, that reminds me, I've got some smoked salt in the kitchen. That might make an interesting rim on a cocktail.

Tried the Thomas H. Handy rye with a friend over last weekend. Can't say I'm entirely convinced. It's a very "hot" rye. My friend suggested it might be nice, as it is like buying a bottle and a half of whiskey. I dunno. At the same price point, I prefer the pre-diluted 18 year old Sazerac. Or at half the price the Sazerac Junior. More detailed analysis is needed and a close comparison to the Saz Jr.

Winter In California 2 oz Germain-Robin Fine Alambic Brandy 3/4 oz Ripe Hachiya Persimmon Puree Juice 1 Satsuma Mandarin 1/2 oz Orgeat 1/4 oz Pimento Dram Shake in an iced cocktail shaker to chill. Strain into cocktail glass. Was making Persimmon Pudding and decided to challenge myself to make a cocktail out of the Persimmon Puree. This is pretty good. I think the only thing I might do to improve would be add a dash of bitters. Really like the christmas spice aftertaste of the Pimento Dram.

We visited PPQ Dungeness Island last Friday, and I have to say the "Dinner for Two" is one of the most decadent meals I've had in a while. Starts out a bit slowly with a very tasty chicken and shredded cabbage salad and some Imperial Rolls. Then they bring you a whole roasted crab and garlic noodles. Strap on the bib and get crackin'! Oh. My. Gosh. The combination of the sweet roasted crab meat, the cooking juices, and the garlic noodles is one of the richest and most delicious things I've had in quite some time. If you like crab and garlic, I guarantee you will be licking your fingers before the night is over. Dessert is banana fritters and coconut ice cream. We're already plotting our return. PS. Sorry, we forgot the camera!

Bacardi Variation 3/4 oz white rum (Flor de Cana Extra Dry) 1 1/4 oz Havana Club 7 1/2 oz Grenadine (homemade) Juice 2 mexican (key) limes This was nice, with the stronger molasses flavor of the Havana Club coming through; but, the smoother Flor de Cana mellowing harsher aspects of the HC. One of these days I gotta try the Flor de Cana 7 and see how it compares to the HC 7.

rachel, What a beautiful blog and spectacular Thanksgiving Dinner. It made me feel as if I was back at my Aunt's in the Midwest for Christmas. Thanks so much!

Digest: San Francisco Chronicle Wine Digest and 96 Hours section, Friday, November 24, 2006 Cheers to the holidays, Jon Bonné Gift Guide: Turn leftover wine into vinegar Obnoxious oenophiles? Send them to the other room with Viti Vini, Fizz finesse: Your favorite mixologist can satisfy the creative urge by making tonic and soda water at home. Too good for vinegar? Keep wine fresh with a preservation system. Trivia for tipplers: A gaming gift to shake up parties. Soak and sip: For the sybarite on your gift list, Corkscrew technology: For all the advances, simple solutions seem to work best. Squeeze it: Teach a man to juice and he'll juice forever. Instant beach party: Don't let another day at the beach be ruined by gentle breezes, Crushing news: Don't settle for ice cubes. Hipster hip wear: Fishing and beer go together, Wine wet suit: Stylish tote bags keep bottles and cans at drinking temperature. Glassware: Chill factor, Camper English Glassware: Shattering expectations, Jon Bonné Glassware: Swirling style, Jon Bonné Parings: GIFTS FROM JOYCE GOLDSTEIN'S KITCHEN, Joyce Goldstein Recipes: Pomegranate Marinade & Basting Sauce Parmesan Almond Biscotti Romesco Sauce Persimmon Pudding Romanian Cheese Spread Indonesian Sweet Soy Basting Sauce and Marinade Wines: Forget the cashmere; give soft tannins instead, Jon Bonné Wines: Party wines that won't bust your budget, W. Blake Gray Wines: Great gift wines that won't reveal your tight fists, W. Blake Gray Spirits and Port: NOT JUST ANY PORT INSIDER TIP FOR BRANDY FANS WHISKY HITS THE SWEET SPOT Spirits and Beer: California Gin Martini Kit DESIGNER VODKA COMES ACCESSORIZED HOW TO PLEASE A BEER SNOB A SPICY ADDITION TO THE LIQUOR CABINET Infusions: Do-it-yourself flavored vodkas, Dabney Gough Recipes: Pomegranate-Lime Vodka Spiced Orange Vodka Cardamom-Ginger Vodka Cheese Gifts Janet Fletcher Truffled Brillat-Savarin. Redwood Hill Camellia. La Tur. Vacherin du Jura. Montbriac. Wine Books: "Corks & Forks" (Shoemaker & Hoard, $23) by Robert Finigan "Mr. Boston Platinum Edition" (Wiley, $19.95) "The Sake Handbook" (Tuttle Publishing, $12.95) by John Gauntner "A Wine Miscellany: A Jaunt Through the Whimsical World of Wine" by Graham Harding (Clarkson Potter, $16.95) "History in a Glass: Sixty Years of Wine Writing from Gourmet" (Modern Library, $24.95) Edited by Ruth Reichl "What to Drink with What You Eat" (Bulfinch, $35) by Karen Page "Oxford Companion to Wine" (Oxford University Press, $65), edited by Jancis Robinson 96 Hours Bar Bites: Cortez, Laura Compton "The bar at Cortez is the perfect place to either start your evening or cap it after a play in the theater district. The narrow space, which connects the Hotel Adagio lobby and restaurant, boasts hip decor by designer Michael Brennan that's instantly captivating: cork walls, mobile-like lighting fixtures and Mondrian-inspired backlit walls." CRITICS' PICKS: The Western Addition, Bill Addison "The runaway success of boisterous, community-oriented Nopa on the corner of Hayes and Divisadero streets has reinvigorated the Western Addition in San Francisco as a go-to dining destination. But the neighborhood's protracted history of ethnic diversity has long made it a diverse area for all kinds of restaurants." Bargain Bite: Marnee Thai, Tara Duggan "It can be hard to find Thai restaurants that serve regional specialties, but chef Chai Siriyarn is an exception to the rule at longtime San Francisco favorite Marnee Thai. His menu at both Sunset District locations offers many alluring specials, everything presented in elaborate Thai style, despite the low prices." DINING OUT: Ethereal tofu stars long with classic sushi at friendly Eiji, Bill Addison

Here's what Stephan said re: Boker's vs Unicum.

Absolutely! I wish I'd have thought have thought of that incredibly clever remark! I promise to borrow it in the very near future. Oh, and, Brown Shugga is deadly. I do not recommend consumption in any circumstances involving motor vehicles. Pedestrian only beer.

Something like a Juniperotivo 2 oz Junipero Gin 3/4 oz fresh pomegranate juice 1 key lime, ends cut off and quartered 1 barspoon rich simple 2 sprigs grapefruit mint Muddle lime in rich simple syrup, add mint, Junipero, and pomegranate juice. Add ice and shake to chill and (double) strain into a cocktail glass. Should have used a finer strainer to catch the lime pulp and smaller mint pieces. Depending on how sweet you like your cocktails and the tartness of your pomegranate juice, another barspoon of rich simple might be needed. This was pretty tart. Festive color, though.

Kurt, You're a heretic! I think you may get your ex-cheesehead status revoked for making an old-fashioned with a)E&J not Korbel b)Unicum not Angustura. Then you go on to use Armangac and Cognac! It's a good thing you're down there in Illinois! Putting on airs, like that. I've been in contact with Stephan Berg of the Bitter Truth recently in regards to aquiring some of their bitters. I'll drop him a note and ask his opinion, as I expect he may be one of the few people who has actually tasted both Unicum and Boker's. "Cupboard of misfit booze"! Snort! We're a couple of misfits, yah hey...

I don't have the book handy to look at the bio. From what I remember, she is a writer and teaches humanities at a Canadian University. Tended bar for quite a few years, recently part time, most recently, retired. Also published an article in Mixologist: Vol 2.

I'm pretty sure the procedure I use was also originally a Diana Kennedy. Can't remember which book off the top of my head. I have to admit I'm a bit more fond of those unusual squash relatives, than the more common Zucchini. Both Chayote and Hairy Melon hold up a lot better to stewing than the more common summer squash. Of course, you do have to tell your guests that they are eating, "Hairy Melon", which can provoke interesting responses. Has anyone cooked ridged gourd? They are available at the farmers' market now, and I'm curious about preparation. From some googleing and searching on eGullet, I see they are used in Indian cuisine. I can't quite tell if their flavor is bitter (they are usually next to the bitter melon).