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Picking the orange is very important. I try to find one with a firm hard skin, some oranges are just hopeless. Also I don't recommend using a lighter it gives off a chemical smell. And no worrys, you're not going to burn your house down.

that sounds good johnder. the lil jig is 4 muddled thai basil leaves 1 1/2 herradura silver 1/2 yellow chartruese 1/2 simple syrup 3/4 lime shaken and double strained to get the guck out also of note tequila old fashions. which offer good oppurtunity to use your favorite aged or rested tequila also the siesta is 11/2 herradura silver 3/4 simple 3/4 lime 1/2 grapefruit 1/4 campari im really glad some one started this thread. ii really love tequila as the spirit base in cocktails.

Julie Riener at the flatiron lounge has been working with tea for years. the hibiscus swizzle is one of the most popular cocktails in the house made with gin youngberry juice lemon and a house made hibiscus tea syrup. Also very popular now is the bejing peach featuring jasmine infused vodka. tea is really a wonderful ingriediant it can even give vodka flavor. There is also a jasmine infused gin cocktail currently on the pegu club menu. I would expect to see more tea cocktails or cocktails with tea in the future.

dales recipe for the sling does have pineapple juice in it. its the recipe used at the flatiron lounge and even if not exactly historically sound it is a fine rendition. i agree about the fish out of water thing.

i learned that gary regan is truly one of the most charming funny men ive ever met. i also learned alot about hipnotic particularily how well it pairs with laphroid. i must of learned some other stuff but with all the booze well.....

so i went to gin lane last night. first of all the menu is a bit interesting had the french 75 the singapore sling an irish blonde cocktail with irish whiskey that was interesting but... they were making as it said on the menu the sling with saphire and the 75 with hendricks all the vodka drinks seemed made with goose. hendricks and saphire are terrible choices for those drinks and there choosing reeks of matierialism rather than good bartending. next the drinks. i convince the person i was with to order a drink off the menu i decide id order a martini "a nice simple drink everybody knows how to make". my friend got the irish blonde it wasnt so bad just about good but on to my martini. i asked as he was about to make it if he intended to stir it. this seemed to confuse him. he didnt seem to know what i meant. my friend tried to explain the process to him. she said you pour the drink over ice then stir it. well then what he did was pour tanquary on the rocks and put a lemon twist in it. this at an establishment that charges 14 dollars for a cocktail. its a bueatiful space. so if you want to go look fabulous somewhere i highly recomend it. if you want a good or even great cocktail and for several dollars cheaper id reccommend another location.

well said sam. i agree whole heartedly.

I like making my grapefruit soda with fresh grapefruit juice simple syrup to taste and club soda. it works great in palomas or if your just really thirsty by itself.

first of all the spelling isnt nearly as important as the taste and second of all i read or more importantly said nowhere above that all cachaca is bad. you said that just for the record.

sorry not so great at highlighting parts so i accidentally highlighted the hole above libation goddess comment .......my point is you may be a cocktail snob/geek if the above mentioned quarter ounce in question is your torment and greatest pleasure .......youd rather never drink again than drink a vodka tonic or soda even taking into account just how much a cocktail snob/geek enjoys a healthy tipple

Offensive? Ever heard of a caprianha? The most popular cachaca cocktail. If you dont think at least half a lime and a good dose of sugar mask the flavor of the cachaca.... well... hm. I think ed is spot on. The Ti punch is a beautiful drink made with a beautiful rhum which id be more than happy to drink straight out of the bottle which i just dont recall many of my customers doing with cachaca. and about the voodoodogs dislike above i have found that some people do have an aversion to rhum agricoles. It is a strangeflaveor. Like sam said not so hard to aquire but still some folks just dont take to it. also about the daquiri as a test cocktail. I like to make daquiris with the rhum agricole and the sugar cane syrup. 2 rhum 1/2 oz sugar cane syrup (eds) 3/4 fresh lime its a lovely daquari varient Im sure ed remembers enjoying

I'm sick of it. Even if this isn't the right place to say it its a chance. Hendricks is not the only or the best gin to go with cucumber. Gordons works better. When adding citrus and sugar tanquaray will be far supierior. Not only is it not the gin for cucumbers it is also overpriced. (furthermore your not cool if you drink it- the cool kids drink saphire duhh)That said gin cucumber and watermelon is a great combination. I did something of that sort with ginger a while back that was tasty. Though I think tequila and watermelon have a better affinity. sorry about the tangent I'm just fed up with this hendricks cucumber compulsion. cheers

in Nyc where i work its a pulled house. a dollar a drink isnt going to cut it. I fit into that 5 day 300 + 300+ 100+100+100 drinks= 1800 dollars catagory which is a pipedream. where i work ten drinks will be about 100 or 120. a buck a drink is a ten dollar tip. with tax i doubt thatll even be ten percent. I think the buck a drink is alright in some one on one relationships. i e a bartender serving beers alone in a dive. but of the above mentioned ten percent on a friday im going to get about a dollar or two of that. and that minimum wage thing amounts to zero dollars after taxes. ive always wanted to keep one of my zero paychecks to show some dolt who doesnt tip. itd finally be something ( a lesson ) instead of a waste of paper.

birdie53: dont hide at home. go out and demand something better. its a matter as you say of supply and demand. most bartenders arent responsible for their ignorance. if you closet cocktail drinkers go out and teach them to make one good drink you could perhaps enlighten an unsuspecting bartender and set the wheels of progress in motion. dont keep your secret at home spread the good word.

what is bailoni?

so marie brizzard apry seems impossible to get these days and i'm irritated because i don't have an ingrediant i'm used to having. anyone have a apricot brandy in mind that is not disgustingly sweet and available in nyc. thanks

try upping the gin and oj to an ounce and knock everything else back to half an ounce. also ive never saw a recipe calling for aperol. ?????

no name just yummmm 11/2 pisci 3/4 lemon 3/4 simple muddled strawberry champagne cheers

from one scorpio to anybody get a life im not interested. idiots.

if your out there splificator what are your specs on the ace of clubs. also do you reccomend a particular rum. it sounds interesting. and is that the 4 and 5 katie. if so see you there.

buy it a duty free and put in your bag. i had no problem.

i dont know why it is called the peach blow fizz because it doesnt involve peaches in any form. it better yet for your romantic cocktail(that is as if any fine cocktail isnt romantic) involves strawberrys and heavy whipping cream. who knows if the moments right you wont even get around to the romantic cocktail part but if you do the recipe is 2 gin 3/4 lemon 3/4 simple syrup 1 heavy cream shake and serve over ice or into a fizz glass if you have one fizz with soda water garnish lavishly with extra strawberrys for obvious reasons also as far a the french 75 goes a fine cocktail made even better with some nice romantic strawberrys. just muddle them first and use usual recipe then again if champagne is so romantic maybe fizz the peach blow fizz with it instead of soda. ill have to try that myself. good luck

dig the tippery. gave it my own touch. call it the flippery. 2 oz. rye half chartruese half sweet vermouth dash of orange biters flame an orange twist essentially a bijou with rye also as yet unamed 2 oz. rye or gin half of green chartruese half punt a mezz half sweet vermouth dash of orange biters flame an orange twist the rinse idea seems a waste of good chartruese

try a martinez with parfait amour instead of maraschino 2 gin 1 sweet vermouth quarter parfait amour dash angustora pleases me

i like to use a few too many dashes of hot sauce some pepper some lime juice and as they did at the florencia place a bit of wordhester and steak sauce. A1 or picapepper sauce. the steak sauce just seems to add the fat and tie it all together. and i love a good bit of salt on the rimm. over ice with no particular preference on the beer.