Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Everything posted by freshherbs

  1. highlight: awesome collection of talent at the presbytere lowlight: juicing almost 200 liters of juice for them
  2. here's my prediction (if it isn't happening already): the same way some people have started "supper clubs" of private, restaurant-like spaces in people's homes...we will soon have "cocktail clubs". that solves all your problems. you can control the list, meet interesting like-minded people, not have to worry about someone ordering vodka, etc etc. No one expects anything except what they are served at these clubs
  3. There is a product on the market called Jeremiah Weed. Mix it with some of that Bong Vodka that is out there and you should have a smokin' good time
  4. The Singleton is a great introduction to single malts. great price. smooth and rich with a sherry finish
  5. i will put in an extremely self-interested plug for Tequila Don Julio...they make a fine 100% blue agave blanco
  6. someone call carlo petrini...this conversation sounds familiar one other snag on free-pouring vs jiggering: the guala cap. you know, that piece of plastic in some imported spirits/liqueurs. screws my pour up every time...
  7. made this tonight. moderately happy with it. Gone a-rye: 2 rye (i used rittenhouse) 1 pimm's #1 cup 1/2 averna 2 dashes regans orange build, cook, strain up. flamed orange peel the rye is definitely the backbone of this drink but the orange and the averna squabble nicely for second place edited: forgot flamed orange
  8. i've been making what i call a "winter spice rum old-fashioned" 2 parts Ron Zacapa 23 .75 winter spice simple (cloves, cinnamon, nutmeg) muddle a half orange-moon and a dash of ango bitters add simple, rum, ice stir, savor
  9. one of my favorites is Blair Athol. sherry cask finish, very drinkable and rich. any of the Flora and Fauna series are interesting...
  10. don't know if this is helpful, but my first thought was "habanero". could do a nice margarita with a slight habanero kick...i prefer a 2-1-1 with don julio reposado and agave nectar to taste.
  11. i think the analogy of human milk: cow milk is as revolting as human flesh: cow flesh. i would eat the milk or flesh of a cow because they are animals. i wouldn't eat the milk or flesh of a human because they are, well, humans. i know, i know...humans are animals too. but one of the animals i procreate with and the other i use as a foodsource. end of story for me! edited to note that i am completely pro-breast feeding for age-appropriate humans (ie babies)
  12. Sorry to be such a bummer, but i am curious how the current economic climate is affecting what people are drinking when they go out, your choices as a bartender or your personal drinking habits? for me, it is mostly making more drinks at home and not going out as much
  13. i would also offer the Martinez. in many ways the last decade or so was defined by the martini and its many variations, degradations, etc. the Martinez is in some ways the thinking-mans martini for the new cocktail era (not that there is anything wrong with a well-made martini)
  14. Oban is an all-time favorite. I also recently had several drams of Blair Athol on a recent trip to Scotland...sherry-cask finish and incredibly smooth. I find the Lagavulin Distillers Edition to be a fine balance between sweet and smoke. i have found that my mood, time of day, time of year, what i am eating...all are factors in how i like to drink my whiskey. but certainly the best dram i have had recently was on the deck of a boat in a scottish loch near the isle of eigg. a 29 yr old talisker, neat. with willie macdougal, talisker's master distiller/blender. he played the pipes as the sun went down and the cool salty air was the world's best accompaniment imaginable...
  15. phlip, i agree lets avoid politics here...the two-party system is a whole nother can of worms. to some degree though, all humans "accept habit as rule of thumb". that is why we live in a society, not anarchy. i think it is great to turn people on to new thoughts, things, experiences, drinks. i am just not sure everyone wants this and i am not sure there is anything wrong with that. i will add one other thought and then i'll stop. a few months back there was a lot of discussion here about the cocktail column Mark Bittman wrote in the Times in which he butchered so many classic cocktail recipes. He was pretty widely panned on this site for doing things differently and arguably "wrong". What are your thoughts on this, within the context of this conversation? Should we be applauding him for doing things differently? Or should we be criticizing for not doing it right? In the end, who is to say what is right? I hope you all take this in the spirit with which i intended...these are questions that i am struggling with. i am not saying either side is right or wrong...
  16. freshherbs


    was there on friday. wife had a couple Breakfast Margaritas--interesting but weirdly not cold enough. Maybe the marmalade in it prevented it from totally chilling (??) i had a perfectly made negroni and a well-shaken ramos gin fizz. we sat on the patio which was a nice place to have a drink but watched what appeared to be horrendous service for the several people eating back there. still feels like some kinks need to be worked out
  17. okay, i am sure i am now labeling myself as a heretic here, but c'mon. do really have a "responsibility" to make sure people learn to enjoy vermouth? if anything, the only responsibility you have is to make your customer doesn't get overserved and harm himself or others. i think you may be taking this a little too seriously. as for your frustrations cited above, i do think there is a distinction between information outlets that are simply there to inform (in which case there is nothing wrong with posting a press release) and those that choose to write opinion. it is possible that those that write opinion actually do like the product...it is also possible that they are not thinking. For instance, I have not seen one negative comment on any blog/site/etc for St Germain. coincidence or irresponsibility?
  18. to some degree you can't blame people for liking what they like. i too wish that everyone were as open-minded as many on eg when it comes to cocktails and experimentation. i also understand that it would be nice to introduce people to what you deem as "better". but let's face it, most of the people most of the time go with what they know and like and, quite frankly, don't want to think about it too much. i see nothing wrong with either side of the spectrum. i love to introduce people to finely crafted cocktails made of high quality spirits with rich histories. but i don't begrudge them if they want a bud light. it's just a drink after all...
  19. Not such a strange name, the Negroni is named after the Florentine Count Negroni. ← huh? my point is that it's a standard rule of thumb that any drink with "chocolate" in the title is automatically rubbish. the joke is that this one is not. ← I was at Bobo in the W Village last night and saw the Chocolate Negroni on the menu and shuddered. It did inspire me to order a standard Negroni (rocks) though...and it hit the spot. They also shook up a very nice Ramos Gin Fizz there.
  20. We've got the rest of the month to collect tales here so that Ann can have them by August 31. Post one, post many -- and don't hesitate to share your own unique story. ← Not sure about the accuracy of this one but... Old Tom Gin is the last remaining example of the original lightly sweetened gins that were so popular in 18th-century England. The name comes from what may be the first example of a beverage vending machine. In the 1700s some pubs in England would have a wooden plaque shaped like a black cat (an "Old Tom") mounted on the outside wall. Thirsty passersby would deposit a penny in the cat’s mouth and place their lips around a small tube between the cat’s paws. The bartender inside would then pour a shot of Gin through the tube and into the customer’s waiting mouth. Some say that the gin was sweetened because it was actually the dregs of the unfinished drinks from inside the bar that were collected in a bucket and then sweetened to cover the taste. Edited for attempted accuracy
  21. I'm with you. The depressing thing is that that kind of flourish and 'frippery' go a long way with a lot of customers, especially in more backwater-type cocktail locales such as the one I inhabit. I'm sure it's not all that different in the lesser places in NYC and other known cocktail cities though. ← in fact, one could argue that flourish and frippery are defining characteristics of what make many of nyc's bars and restaurants popular
  • Create New...