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feedingfashionistas

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    http://www.feedingfashionistas.com

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    San Francisco, CA, USA
  1. feedingfashionistas

    Comparing Gin Brands

    I just mixed up my first Pegu Club thanks to this thread, and I just have to say: Thank you! I've been experimenting with Monopolowa gin, made by the same folks that make the quite good potato-based vodka that sells for peanuts at Trader Joes. It's a bit light on the botanicals, but very clean and light. I went with the 4:1:1 ratio, with Grand Marnier, Bitter Truth aromatic bitters subbed for the Angostura, and Regan's OB. What a civilized, eminently drinkable cocktail!
  2. feedingfashionistas

    Meyer lemons in cocktails

    I think I'm alone in loving the supple, oily rind of Meyers in cocktails. Maybe it's just where I'm getting the lemons, but so far I've yet to come face-to-face with the offensive herbal nastiness folks have been complaining of. The following cocktail features muddled meyers, and even a floating slice. May sound nasty, but MAN, this has been my favorite lucky cocktail find so far. Looking at it now, I'm realizing with horror that this may well fit into that "CA fresh produce" school of mixology. The liquor and bitters are really nicely framed by the fruit flavors in this case, though. Kind Of Blue 1.5 oz Rye Whiskey (I used Rittenhouse) 4 dashes Orange Bitters 2 dashes Peychaud’s Bitters 3 dashes Floral Liqueur (Try St. Germain or Creme de Violette) 2 tsp. Falernum 1/2 oz Dry Vermouth 8 Blueberries 1/8th of a Meyer Lemon (cut a half in quarters) Muddle fruit in mixing glass with all ingredients, brusquely. Add ice, stir, and strain into a white wine glass. Float 1/4 oz sparkling water and a thin lemon slice over the top. Sip slowly, and revel! Picture here.
  3. feedingfashionistas

    Cocktail Funk

    The way infused vodka happens at my house is usually random- I don't buy or drink much vodka personally, but sometimes a stray bottle will end up at my house after a party, and what to do with it besides making it into something more interesting! So at one point, I had a fresh branch of rose geranium, around 12" long. I stripped the flowers from it, and stuffed them into a 3/4-full bottle of vodka, along with a tablespoon of turbinado sugar and a handful of lightly bruised cardamom pods. I shook it pretty viciously and let it sit. Every other day or so, I turned the bottle upside down to mix things around a bit. After a couple of weeks, I had a rather unpalatable liquid that tasted like a florist's shop. I strained the liquid through a series of coffee filters into a fresh bottle and hoped for the best. It took about another 3 weeks for the aromatics to settle down. Since then, the stuff is super, unreservedly yummy. I only wish it didn't take so long to make! An interesting mixture I made with it last night: Bouquet: 1 1/2 oz dry gin 1/4 oz rose geranium vodka (or another floral liqueur) 1 oz strong hibiscus tea, chilled 2 dashes orange bitters (Angostura OB worked really well) Combine all in ice-filled mixing glass, stir briskly, and strain. Top with flamed lemon or grapefruit twist. Yum!
  4. feedingfashionistas

    Custom ice trays

    Just a heads-up: If you happen to live near a Daiso store, they carry a wide selection of ice ball molds (and ice molds in general), generally in the range of $1.50 USD. Look in the container section- they're sort of hidden in plain sight.
  5. feedingfashionistas

    Cocktail Funk

    At one point, I made an infusion of fresh lemon verbena and coriander seed in vodka, and promptly forgot about it. A few months later, the alcohol had all but turned the leaves to slurry and I had something resembling nasty river water, but with a very promising aroma. After a few passes through a coffee filter, I had a translucent, grayish-brown liquid that is the very essence of "cocktail funky". It doesn't taste spoiled or offensive, but it has that wonderfully astringent, nostril-flaring quality that one gets from the Luxardo in an Aviation, et al. I'm almost out, and I'm thinking it's time to replenish the supply. The rose-geranium infusion I made later is a thing of surprising beauty, too- I'll have to post the details sometime. Yay funk! (in all of its incarnations)
  6. feedingfashionistas

    St. Germain

    Thanks for the tip! I couldn't resist trying the whiskey/SG combo, so this is what I whipped up- got a bit kitchen-sinky with the ingredients, I'll admit: --- 2oz Rittenhouse Rye 80 Proof 1oz Noilly Prat Dry Vermouth 1/2 oz St Germain 1/2 oz "Volcano Orange Juice" (marvelous stuff, from Trader Joe's) 1 dash Campari 2 dashes Regan's OB A bit each of fresh lemon and kumquat juice Stir vigorously with ice, garnish with halved, seeded kumquat. --- Must say, I get where folks are coming from. The rye and St Germain play very nicely, and the bitters duo and lemon calm the syrupy sweetness handily. The rest of the stuff almost punchifies the drink. Perfect for this unseasonably summery weather! I'm a rye neophyte as well, been very much enjoying it lately.
  7. feedingfashionistas

    St. Germain

    I bought a 50ml of SG to give it a try- many bars here in San Francisco have a bottle but few have any idea what to make with it (haven't been to any of the really with-it places in a while). I tried a quarter oz of it in a Boodles gin and tonic. It seemed to add a nice floral something, but made the drink too sweet. I think I'll give the whiskey-St. Germain thing a try soon. It seems to want something more fearsome than gin to battle with. Will post my results.
  8. feedingfashionistas

    Post Your New Cocktail Creations Here

    Hey all, new to (posting on) the forums, not new to reading them. I came up with one of my favorite gin drinks ever the other night when I was pining for a good old Martini and had zero vermouth. I needed a little sweetness, and a little funk. I did have some whiskey, and a little grand marnier sitting around. What sort of unholy union would they form? --- The Lower Haitian 2 oz Plymouth Gin 1/2 tsp Knob Creek Bourbon 1/2 tsp Grand Marnier 4 dashes Regan's OB 1 long strip lemon peel, halved Spritz the oils of one of the lemon peel pieces into a cocktail glass and rub the rim with it as well. Throw the peel into the bottom of the mixing glass, followed by a good handful of ice. Add spirits, stir vigorously, and strain into the cocktail glass. Top with lemon twist. --- I'll admit, I didn't have high hopes for this one, either. As it turned out, something about that combo brought the most incredible juniper notes out of the gin, turning the glass into an aromatherapy session. It was also dead delicious.
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