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  1. I was wondering that as well, since it isn’t an original part of the product. But I think I recall there was a point where Campari did temporarily go away from using cochineal and then resuming using it again. If I come up with any deets, I’ll let you know!
  2. Does it list the coloring agent, E122, E102, and E133? E120 is cochineal. The E stands for Europe and the coloring agent classification has been around since 1962. But I don’t know when it was a label requirement. Campari Around the World
  3. What you should do, is make it by the gallon. Following link is from Jeffery Morganthaler, and it is THE best batch cocktail recipe I've ever had. http://www.jeffreymorgenthaler.com/2006/a-gallon-of-margaritas/ I have brought these to BYOB restaurants in Jersey. Restaurant ice (same as regular ice maker, ice) filled glasses. Dilutes quickly, but everyone loved the balance of the ingredients.
  4. I second Dave's comment! Pre-batch in pitchers or large containers.
  5. 1. Cleanliness. The whole hand washing, using ice scoops and spoons for olives thing. 2. No pre-made sweet & sour mix. I know you may not have control of that, but if I know a bartender is willing to take the extra time use fresh citrus and sugar… I’m one very happy, heavy-tipping customer!
  6. Wow, you were right! This IS a lot of discussion about about a raspberry syrup!
  7. I believe a certain Mister Damon Dyer will also be joining us in Sicily for the finals... Here was my entry: La Cola Nostra 1.5 oz Ron Zacapa 23 1 oz Averna .75 oz Lime .5 oz Simple .25 oz Pimento Dram Shake and strain into a tall glass with ice. Top with about 2 oz of Moët White Star. Garnish with candied lime wheel. ← Congratulations!!!!
  8. For New Jersey I’d have to say the spirit has to be applejack. Though no longer “popular” within the state itself as I'm sure MANY of the inhabitants either never heard of it or if they have, don’t know what it is. If a state cocktail is to be chosen, it must contain applejack ala the Jack Rose, the Jersey Lighthouse or the simple Jersey Sour. If not an applejack cocktail than the Jersey Cocktail at the least: Sugar, bitters and carbonated cider Agreed? Rich
  9. I will have to give this one a try before the month is out!
  10. Erik, Kudos to you and your excellent constitution! You’ve made and consumed drinks I couldn’t even bear to smell let alone taste (I still shudder when I think about the Glad Eye Cocktail). It’s created some very interesting topics! Rich
  11. JerseyRED


    Finally, I’ve found the time to make my own (I got sidetracked making pimento dram). To echo everyone else’s sentiments, the homemade is so much more interesting and complex than any bottled orgeat I’ve tried. Very much worth the minimal effort it take to create a batch.
  12. JerseyRED


    THANKS for the info! I'm off to Whole Foods. Wanted try Q Tonic and I understand they carry it as well.
  13. Disclaimer "Only one entry per person and per e-mail address will be accepted. Duplicate entries will be disregarded. "
  14. JerseyRED


    Okay, now I'm sucked in too. Where does one purchase whole, fresh, blanched, almonds? Or must I buy almonds, shell them and blanch* them myself? Thanks, Rich (*Not that I know how to do that...)
  15. I'd recommend the Secret Cocktail from Vintage Spirits & Forgotten Cocktails 1 1/2 oz London dry gin 1/2 oz applejack Juice of 1/2 lemon (I suppose you can compare regular to Meyer*) 1 egg white 2 dashes grenadine Shake "up with all due vigor" and strain into a cocktail glass A variation on the Clover Club and Pink Lady *Not a fan of the Meyer lemon as I don't care for the smell of the oil. As someone recently pointed out to me, it's smells like graphite. EDIT: Added opinion on Meyer lemon... to stay on topic
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