Alchemist

You could name it the Sarcofagus (Sp) Because it looks a little like a riff on the Tombstone. Have you tried it with rye? I was thinking (Please don't throw any rotten tomatoes at me) about a Pennsilrac With Apple jack, Rye, Peychaud ect. when I was reading the Saz thread.

Sazarac 18 is a rather expensive but logical way to start. It might be wise to also have a less dear bottle on hand to experiment with. The Mictners Straight Rye is wonderful. If you are in need of a wee bit more hair on your chest the Rittenhouse 100 is amazing, and will still intrigue your tastebuds if you've had a couple. But since Ryes are so varied it really comes down to personal preferance. Try them all, try mixing them.

If you want to go a little simplier try. 2.0 oz aged rum .75 oz fresh lime .50 curacao One barspoon Orgeat Shake strain over fresh cracked ice. garnish with an orange slice. This is rather dry. You may need to add a splash of simple. Don't overwelm it with the almond, the orgeat should be the subtle breeze swaying your hammock, not a gale capsizing your rum runner. Best stuff on earth.

Maybe I missed it mentioned earlier but cheese seems to be a way to go. A couple of years back a friend of mine working at a high end resturant (that had an extensive cheese selection) as a bartender messed about with some sweeter cheeses. Marscapone, ricotta and the like. How about a hot gogonzola, heavy cream and brandy drink? don't know if I would want to knock back a bunch of these, but...

I'm sitting at the NYPL with an original copy of Jerry Thomas' MANUAL FOR THE MANUFACTURE OF CORDIALS, LIQUORS, FANCY SYRUPS, &C, &C. It's also called THE BON-VIVANTS COMPANION. (Was Charles Baker giving Thomas a nod with his Gentelmans Companion?) He seemed to make the simple syrup a la minute(SP) by using regular sugar and then water or hot water. It seems like half dozen of one, six of another to me.

I am about to go to P.V. and would like some up to date suggestions. Anybody been there recently. I would like a couple of high end options, as well as the cheap authentic. I plan to vist as many fish taco stalls as my companion will allow me to.

I have hear that the Plymouth Sloe gin is the best. And from barkeeps that have fixed me a cocktail, they prefer a sloe gin sour, or just the slightest amount of fizz. 2.0 Oz. Plymouth .75 Oz. Lemon Juice .50 Oz. Simple Syrup .50 Oz. Sloe Gin .50 Oz. Soda (Optional) Egg White Shake everything hard with big, cold chunks of ice but the Soda and the Sloe Gin. Strain into a chilled Cocktail Glass. Float Sloe Gin.

Thanks Sam. That all makes sense. Now when you stir a Manhattan in thick frozen glass, with big, cold ice the texture becomes (this is a technical term) gooey, I think Dale uses silken. Are the molecules slow and staggering about like an drunken frat-boy because of the temperture? Or is it something else?

Can any one explain the scientific reason why ice forms on the outside if a swizzled drink? What are the molucules doing differently in a very cold, viscous Manhattan, and a very cold. effervesent shaken Margarita. I understand that there is oxogen introduced into a shaken cocktail. But is that the only difference? Any other questions and answers would be welcomed.

"Mai Tai Roa Eye" (My Tahitian spellin isn't what it once was.) "Means something like "best stuff on earth". A far cry from "Clean out the fridge". 2 Oz. Good, Aged Rum Scant .75 Oz Curacao .75 Oz. Fresh lime juice. 1 bar spoon Orgeate (My french spellin is as good as my Tahitian) On the Dry Manhattan topic I have had patrons mean both, "Little sweet vermouth", and "Only dry vermouth." It's good to ask. I can't call it a trend, but there are a few people now drinking Perfect (Gin of course) martinis at the establishment where I work. I have found using a bombastic gin is best to stand up to the sweet vermouth. Millers, Juniperio Old Raj.

You need to shake really vigorously to get the egg to release its contents. Also advise straining twice to remove all traces of the shell. Gethin ← I guess I shoulld hace mentioned that the egg shell went into the raft for the Goat Consumme, that is merrily simmering on the back burner while making your flips. I aploogize to anyone who inadvertantly went beyond their USRDA of calcium because they put the WHOLE EGG into their NY Flip.

I would Do it a little like this, 2.0 Oz. JOHNNIE WALKER RED .50 lemon juice .75 Oz ginger syrup (2 to 1 ginger-sugar) apple cider (Reeds makes a lovely sparkling spiced apple cider I think you'll like) Combine first three in collins glass. top with cider. Garnish with an apple slice. Maybe you tried this two days ago, at O.N.O.G.?

Report back, You will never lack for eggnog again.

How about a Daquri, or Mai Tai? Simple, and elegant. Daquri; 2.0 Oz. rum .75 oz lime juice (fresh) .75 Oz. simple syrup Shake and strain into a chilled cocktail glass, or over ice cubes in a double rocks glass. Mai Tai 2.0 Oz. rum .75 Oz fresh lime .75 Oz curacoa barspoon orgeat (ameretto will work in a pinch) Same as above Edited to include instructions

Now that you have found the joys of egg white try the whole egg. New York Flip 2.0 Oz. Rye (Or Bourbon) .75 Oz port 1.0 Oz Heavy Cream 1.0 Oz Simple Syrup Whole Egg Nutmeg Shake everything but the nutmeg with cold, large ice hunks for about a min. swtrain, then grate some fresh nutmeg on top.

I mulled some applejack on thanksgiving, and I used a horsesneck of orange, and lemon, it gave it a brightness that I found pleasing to the palate. The slinkyesque properties of the zest also wowed some of the more inebriated inebreated of the group. I am thinking that some of the Fee's Old Fashioned Bitters would hit the imbibological spot.

A.H. Hirsh. Tasty and getting harder to find everyday. This may not count, but my favorite sipping whiskeys, Saz. 18, Mictners 10, Pappy 13...

Sake does have that almost umami loveliness. I think plums would be a nice way to go. they have a meatiness that will be interesting. Figs would also be nice. Shizo (Sp), ginger, pickled ginger lemongrass, wasabi, coriander, dried shrimp (for bloody mary w/sake) ect. Any time you're out for asian look for interesting flavor profiles that could be melded into booze.

Yes, they do use ginger juice plus sugar. It's not ginger infused simple, it's simple made from the water that comes from juicing the ginger. Maybe ginger syrup is a better name.

Dear Mr. Monkey, Have you ever made mulled Apple Jack? It seems to me the double apple, and the dryness of A.J. might make for a splendiferious libation. I think it could be called the Good Neighbor, with a nod for Mr. R. Frost.

I do belive that Ginger (simple) Syrup is the way Milk and Honey, has been making thier Moscow Mules, Gin Gin Mules, Rye Press's (I used the secular term so as not offend anyone) Bourbon, Apple & ginger's, ect. for a little over six years.

I wouls start by getting a couple of bottles of good vermouth. Carpano Antica, Punt e Mes, Vya both sweet and dry, and any other you can find, and use thoes to flavor the saki. I'm not sure if Amaros fall into the No Booze Catagory, but they are also wonderful flavoring agents.

I think that americans drink thier whiskey too warm, like thier penchant for room temp. red wine. I like my whiskey down in the high sixties, it mellows some of the harshness, and getting a little water content by adding one dry, cold ice cube seems to be the best way to do it. If the trunk is undergoing extreme variation in temptures it can't be good for it. It's not alcohol abuse, but certainly alcohol neglect.

If you like color, muddle some srtawberrys, raspberrys, blackberrys, whatever is nice and fresh, in a shaker, add some lemon juice (I don't what size glass you are using so i can't really give you exact measurements) the same amount of simple syrup, twice that of gin and then a healthy dose of champers. Good, and good for you.

if you use orange bitters and an orange twist I do belive it becomes a "peg". A Peg is any thing with gingerale and orange bitters. Yum.