Jump to content

freshherbs

participating member
  • Posts

    180
  • Joined

  • Last visited

Everything posted by freshherbs

  1. hell, Tabla and Tamarind are only 3 blocks apart...I could think of worse things to do than a Tamarind Margarita bar crawl. I bet devi on 18th has something to offer too
  2. Hi, any thoughts on the best wine shop in NYC for French Burgundy's and California/Oregon Pinot's? thanks
  3. jonathan, do your clients ever mind that you might also work for one of their competitors?
  4. for what it is worth, the restaurant Tamarind on 22nd and B'way in NYC has an amazing Tamarind Margarita, very similar to what you are describing. It is also one of the best (and most expensive!) Indian restaurants in the city. might be worth jumping on a train from Philly!
  5. It's all about the UNICUM! a deliciously bitter Hungarian herbal liqueur from 1790 produced by the Zwack family. coolest bottle ever. also, their other product Unicum Next is good too--sweeter citrus finish.
  6. Navarro Vineyards in Sonoma makes an excellent Pinot Noir grape juice--available online, i think also, my pregnant wife has been drinking a lot of passionfruit juice with muddled mint
  7. Made a rosemary simple syrup for a dessert tonight and have a bit left over. Any ideas?
  8. I don't drink my coffee in the morning. I "take" my coffee. As precocious as that sounds, it is a very important distinction to me. My coffee is a ritual, a moment, a signifier of time that is all mine. To drink coffee is to expediate the functional physical reaction to caffeine. To "take" coffee is to enjoy a moment in time. My favorite morning coffee location is 71 Irving, tucked below street level on one of NYC's best blocks. You can find me on the benches out front, observing the neighborhood go by--commuters on their way to work, mom's pushing strollers, kids on their way to school. 71 has that unique quality that makes you feel like it's yours, and yours only. Everyone in there probably speaks of "their" coffeeshop when telling friends of 71. When sitting out front, these warm thoughts tend to sink into me along with the warmth of my doppio macchiato. And then I look up the block and see the rows of buildings, and realize that thousands of people must feel this way. what a special place that can make so many people feel like they are the only ones!
  9. gotcha, thanks for the clarification Ed. whatever it is, I know I like it! the vanilla nose is amazing...
  10. it also makes a mean Queen's Park Swizz
  11. sounds nice, biscuit. never really thought of #10 as a gin for the hesitant gin drinker, but given its lack of pine-y notes, maybe you're right. always thought it was great for classic gin cocktails: martini, gimlet, french 75, etc...
  12. I prefer a new rum called Oronoco if we are talking agricole. seems to have the bite of an agricole with the body of a darker rum
  13. Gary, out of curiosity, do you let them know it's gin? or is it a blind taste test thing?
  14. malaria must be pretty prevalent in my neck of the woods...
  15. wow, careful of that regular...i know what gin does to me! i'm trying to put my finger on the taste profile...and it seems more citrus-y than other gins... anyone have any other descriptions for how it tastes?
  16. I recently purchased a bottle of Tanqueray #10 and found it to be quite nice: easy to drink for a gin but still complex. Looking for good cocktail recipes using #10. any thoughts?
  17. azian, why the aversion to sake cocktails? or, what is your feeling about sake becoming mainstream? or, what does the potential for sake look like in the US?
  18. Hi, I am working on a cocktail but it is missing something--maybe some acidity. 1.5 oz JW Red 1.5 oz Apple Cider .75 oz Ginger Syrup I tried adding .75 oz of lemon juice, but it was too much pucker. I also tried a dash of Angostura, but it overwhelmed the ginger. any thoughts?
  19. Weirdly? ← weirdly, because i think it is weird when any product that can be enjoyed by all is decided by focus groups to be targeted at a single demographic.
  20. weirdly enough, it was targeted towards African-Americans when it came out. It mixes beautifully with orange. should be beautiful in a fizz of some sort...thinking 1.5 oz mallaca, .75 oz OJ, 1.5 simple, egg white, seltzer and regan's orange to top it.
  21. hmmm, i am looking to keep it spirits-free (just saw other post below about liquor licenses--similar issue here). also hoping to celebrate the body, character of certain sakes. unlike vodka, it actually has a taste that can add body (almost umami) to a cocktail. i have found that pear juice works well with it's subtle acidity, but looking for other ideas
  22. anyone have a good recipe for a sake cocktail using subtle asian fruit or herb flavors (ginger, lemongrass, citrus)? thanks
×
×
  • Create New...