willr

That's odd - I find the reverse. I believe it has something to do with the impurities in the water and method of freezing. If you have a lot of impurity, or freeze too quickly then you get ice that fractures very easily.

I reckon it's the way the cube freezes, which affects the density and toughness of the ice. Too many impurities, too much air in the water and uneven temperature contribute. I'm still experimenting, but filtering and double freezing seem to help.

Apologies if this sounds too basic to mention, but I just had the tastiest Old Fashioned. Somewhere between the proper and fruit salad variety: 1tsp sugar 2 dashes Angostura 2 dashes Angostura orange Peel of half an orange Maraschino cherry All muddled and left to sit for a while, before adding Woodford Reserve, ice and stirring...

Just discovered this in Imbibe online (http://www.imbibemagazine.com/recipes_cocktails.html) - this is one where WBB definitely has merit: Compass Rose 1 1/2 oz. cognac 3/4 oz. Campari 1/4 oz. maraschino liqueur 1 dash Fee Brothers Whiskey Barrel-Aged Bitters Stir well for 30 seconds and strain into a chilled glass.

Inspired by Sam Ross - London Cocktail: 1.5oz Rye 0.5oz Orgeat Whole egg 1-2 dashes Orange flower water dry shake, shake with ice and top with grated nutmeg. Simple but effective.

Thanks! Worked a treat - although next time I'll go a little easier on the ginger and make the honey syrup more concentrated

Having just bought a bottle of Peat Monster, I'd like to try making a Penicillin cocktail. There doesn't seem to be any posting on this so far, so any guidance on proportions welcome!

A scientific way to do this would be to eliminate the variable of dilution. Otherwise the cooler versions are likely to have more water in them. Work out how much water is needed for the perfect balanced cocktail, add that as a liquid ingredient. Then cool a large sample of the mix down in the freezer and sample continuously as it warms up.

I find most st-germain cocktails too sweet, but was pleasantly suprised tonight with this simple one from Simon Difford: The Stig Glass: Martini Garnish: Float wafer thin apple slice Method: SHAKE all ingredients with ice and fine strain into chilled glass. 1 shot(s) Boulard Grand Solage calvados 1 shot(s) St. Germain liqueur 1 shot(s) Sauvignon Blanc wine The calvados really works with tried and tested SG+SB combo.