JerseyRED

If you mean the the bamboo toothpicks that have a knot tied at the top they use at Pegu, they can be found in various kitchen supply stores in Chinatown (NYC). Not that I've ever got looking for them... ← Since you’re located in San Francisco (assuming you're not near Chinatown), I thought you may find this link helpful. Bamboo Cocktail Picks Rich

Wow, that indeed is a good deal. Considering it cost me close over a c-note for my hard cover second edition, and that was after weeks of looking. Congrats! Did they have any other good cocktail books? ← Better yet, does your bride have a sister?! I kid, I kid.

While down in St. Martin eating lunch at an outdoor restaurant/beach hut (I believe it’s called Waikiki La Plage at Orient Bay), a bottle of rum punch was placed on the table. I recall it tasting slightly strong (could have been the lack of ice) with a hint of fruit and spice (nutmeg, but the bride thinks cinnamon). Unfortunately my recollection is VERY cloudy as we managed to polish off the bottle and I can’t recall the label. But what I can remember has me thinking how pleasant it would be to concoct my own bottled rum punch/cocktail this summer for sipping outdoors around the patio. So, does anyone have a recipe that would approximate the ingredients in a bottled rum punch from “the islands”? Or maybe you have a recipe for a rum punch that may work well as a bottled cocktail? I did find this eGullet link with info from Gary Regan on bottled cocktails and this informative piece over at BarMixMaster.com Thanks in advance, Rich

I buy 187ML bottles of FREIXENET CORDON NEGRO BRUT for about $3-4 a bottle here in New Jersey. I find they're perfect for the occasional champagne cocktail as they don't take up a lot of room in my small bar fridge. Rich

But, but... that's how Mr. Wondrich showed me... You're right, as I do find myself bearing down when I use the peeler so the twist isn't as flimsy. Rich

I also find a vegetable peeler works great for not taking off a lot of pith from a lemon or orange. Rich

I've never been able to make a proper Black & Tan at home until I purchased the bottle/can with the small CO2 cartridge built inside the Guinness. I'm not sure if the pressure from the CO2 mimicks the beer when it's on draft? Rich

Received my first issue of Imbibe and there is also a small taste-test article on artisanal gins within the Jan/Feb 2007 issue (aside from Paul Clarke's write up on rye). Rich

Really? I don't see it. If it's an aesthetics thing I would compare to useless flair bartending. Besides, not everyone makes their simple syrup the same. 1:1, 2:1 or 3:1 sugar to water? Rich

Mr. Kinsey, Nicely put! If I could were able express my feelings on the subject as eloquently, I would have said the same thing. About vodka, not the Snapper. I personally don’t care for tomato juice mixed in any form. Rich

Mr. Pashman, Sincere thanks for reading through all of that material and presenting your "findings" in a clear and succinct manner! You've truly cleared up my befuddled understanding of the subject. Thanks again, Rich

Looks as if you'll need to get your hands on a few old editions of the English Catalogue of Books. But on another note, does anyone know if this actor playing a bartender in the movie This Was Paris is THE Harry McElhone? Even the characters name is Harry the bartender. Rich

Stay tuned. We may organize a "for fun" competition in the new year. ← I whole-heartedly look forward to this friendly contest. Not that this meek and humble reader devices to join the fray! Nay! It is for the many opportunities to imbibe that will be made available by testing the myriad of recipes submitted. This, at my best guess will top out at three cocktails, as I probably will be thwarted by the challenge of obtaining some of the rarest ingredients known to man in order to fulfill 95% of the recipes. Unless of course there are many of “roast potato and thyme chicken” infusion recipes, of which I probably will skip. Rich

Where did you initially read or come across this excerpt? Using Google's Book Search (cocktail gentlemans magazine) I came across a scan of the entire magazine that includes page 109. The phrase is contained in an article entitled "The Unsophisticated Traveler” by Lynn C Doyle, dated August 1889. (Edit to add the following) It is odd that within Google it says it was published in 1790 but I'm sure it's a typo as the magazine (and article) is dated 1889. Rich

I would doubt it as the Bic pen didn't become a rage until the 1950s. Rich