Moto

I have to say i agree with your father in law. I find most bourbons quite sweet. I think you just have some people like me who prefer spirits such as scotch, cognac and even rum that our palates perceive as dryer than bourbon. I also don't like the fullness in the mouth that the corn brings to the party. I do like the occasional high proof rye though.

I would definitely not use Wray and Nephew in a Mai Tai. When you awoke from your Wray induced slumber you would surely not do that again:) To me a mai tai is about all the ingredients at balance to give a perfect cocktail. Just the right amount of lime, and orgeat, combined with a good mix of rums to create a perfect cocktail. Half the fun is coming up with different rum combinations that work. My combination changes all time. I started with Mount Gay Eclipse and as I built my rum collection I now have three or four favorites. It astes good with only Appleton, or only El Dorado. Tastes even better with a little Clement mixed in. Lately I have been including a 1/4 oz of Smith and Cross in whatever combo I go with

Went to Mac's in Atlanta as well as Total Wine. Picked up the Plantation 20th, Scarlet Ibis and Lemon Hart 151. So far I've sampled the Plantation. At first the coconut undertones overwhelmed but on subsequent tastings it came off as more balanced. An enjoyable sipper for sure though still exploring to see if I would repeat.

I must agree on the Doorly's I was sorely disappointed when I bought some last year. I also thought the English Harbour 5 year was a big miss as well.

I've never had problems storing orgeat in the fridge for several months at a time. The longest I usually use them is for about 4 months. I make fairly small batches because I do see a quality fall off around 6 to 8 months. I have never seen any evidence of mold growth

Mine always curdles if i have not finished the drink in about 20 minutes. I have only used homemade orgeat

$220!!! In the States it is $33 per bottle So the whole case was about $190. Does that $220 reflect the impact of taxes in your neck of the wood or is something else going on. If it was easy to ship alcohol I would say we have a classic business opportunity.

It is definitely smoother than I expected but still assertive. I thoughr the lower proof would be an issue especially when that high proof urgency is part of the attraction to regular Tanqueray, but Malacca is truly impressive. Maybe I will finally crack open my bottle of Old Tom and compare the two. It is spicier than I remember but that is likely due to the passage of time and brain cells. Doe any one truly beleive if they sell this short run quickly that they won't bring it back?

Just received a case of Malacca that I special ordered from my local state owned liquor store.

Congrats Leslie C on making your own orgeat and falernum. I think homemade orgeat is the real key to a good Mai Tai. The sublte nuttiness and mouthfeel it contributes to a drink are incredible . I didn't see lime juice listed as an ingredient in your mai tai and while your homemade falernum may have a good dose of lime juice I would encourage you to make a Mai Tai with lime juice and no falernum. The difference will be night and day as the falernum adds a spicier note to the drink.

Tried my first Pineau de Charents variant on a trip to Canada and could not resist bringing a bottle back. Also picked up a bottle of the Plantation Nicaragua 1998, QUite flavorful though defintely on the sweeter end of the spectrum

My latest additions to the shelf are the result of the travels of a few friends. A friend just returned from Jamaica and brought back the following: Appleton Special Appleton 12 yr(much better than I expected though I have only had a bare sip) Coruba Dark Charleys JB Overproof Blackwell Rum (quite smooth and delicious) Lillifield Rum Cream On their return from the DR another friend brought back some Brugal anejo which I have just startede exploring Finally, I bought a bottle of Flor De Cana 7 yr. Have not sampled it myself though i have doled it out in a few cocktails that went over well.

Visited Total Wines in Cherry Hill NJ and Ace Beverage in DC. Both stores have great selection. So far I've just had sips of the Smith and Cross (truly rocket fuel) and the Junipero, no cocktails yet

Most recent purchases: Restocked on the Wray and Nephew so more falernum is in order The armagnac was a big disappointment. Tastes like an oversimplified cognac. If any one has recommendations for cocktails to create with it or other brands I am all ears The chartreuse!! where has this stuff ben all my life. Truly incredible. Chartreuse swizzle ranks up there with the Mai Tai for me Banks!? Not sure about this one. Tastes like a lower proof Wray and Nephew to me, hogo galore Barbancourt - lovely buttery rum. Only one small sip so far, can't wait to explore it further. ED 15 waiting for cold weather before I crack this sipper open

tried this on a wen I first got the bottle. Did not do much for me and I usually love Tiare's crations

Picked up a few things in the last 45 days. El Dorado 12 year old Eldorado 5 year old Cruzan white Del Maguey El Vida Velho Barriero Cachaca best of the batch is the cachaca and the El Dorado. Just like others the cork on the ED12 came right one off when opening. Luckily I had an older bottle that I could poach a cork from. I still have not found a good recipe for the mezcal any suggestions are welcome

I would get the Mount Gay Eclipse and the Barbancourt. Two very different rums that would let you experience a broad spectrum of what rum has to offer. I would then use this forum and the web to find a variety of drinks that highlight the qualities of both. From daiquiris, to ti punch to mai tais. I would also try a few of the higher end rums at a local bar after you have tasted these entry level rums to try before you buy

Nurse indeed. WHile I have only had the 12 It is a wonderful spirit to spend time with. The taste and the aroma are head and shoulders above all others I have tried. And for just $25.00?!!

Try this http://www.amountainofcrushedice.com/?p=7259 recipe was easy never got around to mixing with it. I left it in a cool place for so long(months) I wondered if it was still any good so I tossed it

I often bring my own container in for bulk items- spices and grains- into my local Whole foods or coop. They just use a sharpie to put the tare weight on the lid. The mark will last for years. Really helps to cut down on the amount of trash I generate. For bags most place generally give a discount for bring ing your own bags. Even those that do not give a discount give extra customer loyalty reward points

what makes the ombu burger good. I had the scallops the other day but my go to winston burger is the pimento one at Milners

Do they have croakers on the menu? If you can deal with fish with bones try some croakers. a slightly stronger tasting fish but great fried. They may also have spots and mullet

not worth the trip. Do as Holly Moore describes and get a map some addresses and go cue hunting. It is basically a fall harvest festival with kitschy country odds and ends. Focus is decidely un que-centric Junehl, I think you may have to realize that any que fest in this part of the country(sc, nc, va) will primarily feature pork que

I would have to agree with brentk's recs. though for printworks I can only recommend the bar at this point. I have been once for dinner and while I will be back I can only say my dinner did not deliver on the promise of the menu or the venue. Give us an idea of where you are from and what kind of foods you don't have access to there and we can sharpen our recs. Also, I think prissy pollys is on the bottom of the que chain here. At all places please follow Jim Leffs recs to get a sandwich with outside brown and lean in it. I live in Greensboro and work in Winston, so am familiar with both cities. For fine dining in Greensboro, I would recommend Bistro Sophia, Print Works Bistro, Green Valley Grill and Undercurrent. There are a few other good ones, but those are my favorites. In Winston, fine dining at Meridian and Fabian's. There is good Vietnamese in Greensboro (Saigon, Van Loi and Pho Ha) and you might enjoy a local bakery, Cheesecakes by Alex. In Winston, Foothills is the best local brewpub in the area, having won several awards at the GABF. Mary's of Course is a funky local spot, with great breakfast selections. I also like Ollie's Bakery and, for local Moravian baked goods, you can't go wrong with Dewey's. Sweet Potatoes is probably the best southern style local restaurant in the Triad. ←

My fave mixers of late are pomegranate juice(knudsen's) a splash goes great in a g and t or blenheim's ginger ale great with rum. If you have a hispanic grocery in your area try the soursop puree