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Snowy is dead

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Everything posted by Snowy is dead

  1. I mean, long menus usually look something more like this: Smoky's Club Menu Just for fun: 110 drinks listed all but 37 end in the suffix 'tini of those 37, 7 end in the word cosmopolitain Personally, I enjoy large lists if I know the bar can pull it off. I recall Eastern Standard in Boston having a relatively modest, frequently changed, menu of classics and innovations. Now their menu is quite large, but for me I enjoy having more of a selection. Eastern Standard's Cocktail menu
  2. It just showed up in Massachusetts this week. I was told by the distributor that it's a trial batch. I'm not sure if Plymouth only made a little or my distributor only bought a little, but they have what they have and won't get any more and will obtain more next year only if it sells, and none if it doesn't. Hopefully they'll be realistic about how much sloe gin they'll sell and won't expect grey goose sales numbers. Sean
  3. Go to spirits for the home bar, both mixers and sippers: beefeater/plymouth cruzan silver svedka vodka no tequila, I don't drink it darron calvados maison surrene petite champagne pampero anniversario old overholt some balvenie 15 I got for $1 a bottle marie brizzard for flavors peychaud/regans/angostura
  4. "You would be my hero if you brought the pickled egg back as a bar snack. When done well, a pickled egg is fantastic. Tangy, salty, big mouthfeel, and substantial enough to be a real-live snack rather than a 'nibble' or whatever we call it now." The B-Side Lounge in Cambridge MA has eggs on the bar. Can't remember if they're pickled or deviled though. Buck a piece I think.
  5. not one many bars would want to sponsor, I imagine.
  6. I'm just curious about our little friends that pester most bars during the summer, and particularly unlucky ones in the winter. I know they like brown booze, tequilas, and sugar. I'm confused about what exactly attracts them. I've seen a row of whiskey bottles with open pour tops and one will have 30 flies and the other won't have one. Same with tequila. I just don't get it, but I'd like to. Not that I want pet fruit flies or anything, I'm just curious what makes them tick. Sean
  7. I think that it was 18 for the flight. They weren't full sized, but about half the normal size, if I remember, which is questionable. A regular makes the boards for them. Don't remember much more. That was the start of a long day of hard research. Sean edit to add that my information is 2 years old at this point, almost to the day.
  8. I've only noticed two bottles go horribly wrong after about a year. One was a bols peach snapps I found with a speed pourer under the counter. Tasted kind of fermented. The other was a Pirrasunga 51 Cachaca, also with a speed pourer. The cachaca took on a heavy smokey flavor, which was not enjoyable. Other than that, I've seen stuff hang around for a long time. There is a bar in town that has a huge bottle of galliano, half full, with a nice 1960's era label on it. Most likely past it's prime, I'd guess...
  9. A separate notebook with recipes and annotations. Also, a printed cheat sheet taped on the side of the bar computer, so no one notices you when you're looking something up...
  10. I'll be down in New Orleans for the first few days of June and am looking for guidance on where to get some serious cocktails. I'm sure there is more than a few touristy spots to avoid, but I've never been there before. Sean
  11. I just picked up a dozen 3 oz. spigelau (sp?) coupes from Tuesday Morning, which is like a beat up version of Home Goods, for $1 a piece. I don't usually have any luck at places like that, but I did that time. Luigi Bormioli glasses come packed 4 separate six packs to a case. Maybe you can order only a six pack from a restaurant supply store.
  12. I WANT to make more cocktails and drink less beer, but with a kitchen under renovation, I have no where to do so. So I dream away to the time when I can make a cocktail whenever I feel like it and crack that beer.
  13. I just talked to a bar manager near where I work that carries the Lucid. They said that the company will give the bar absinth glasses, drip tops for them, and spoons when you pick up the Lucid. Seems a much more economical way than ebaying it. Maybe the St. George does the same? Sean
  14. I was reading a friend's copy of decembers Imbibe magazine the other day and noted that it had several websites for ordering creme de violette. Don't have the magazine, but maybe the article is online.
  15. If you haven't already, try Ron Zacapa Centenario. Eric ←
  16. Pampero Anniversario rum from Venezuela with one or two cubes in it. Very yummy.
  17. Wouldn't it be wonderful to get a liquor store or publication to sponsor these book crawls? Or maybe a younger millionaire who fancies Chas Baker's hobby? seriously, though. It would be wonderful to have all of these tasting notes in one place in a more readily accessible format, kind of like cocktaildb. These threads are great reads, I have to say. Sean
  18. So, if I understand this correctly, the ban on absinthe has not been lifted entirely, but products may be approved on a case by case situation? Also, is there a good place to buy the 2 part absinth glasses like this one: http://www.wired.com/wired/images.html?iss...=absinthe&img=1 without resorting to 100 year old ones from ebay? I've had lots of customers ask me about it over the last week or so and I'm a bit curious myself. Is there a decent brand availiable in mass? Sean
  19. I've had some home-made eggnog with rum and whiskey. The mix was intended to sit for as long as possible. The version I had was aged only three days before consmption began. Noticeable difference in the amount of booziness in the drink after only three days, so I can only imagine what a month will do. I've seen recipes for homemade Irish cream that don't have that much booze in them. How much alchohol does it take to preserve something? The eggnog was delicious, but made for a killer hangover. Supposedly it was George Washington's personal recipe, from ye olde internet. Edit: I just
  20. the champagne splits we use for btg are Laurent Perrier brut. I think we pay about $6 per split. For cocktails we use Segura Viudas brut reserva cava. It's my (fuzzy) recollection that it holds its carbonation better than the Cristalino the next day. About $6 for a 750. The little champagne stoppers from Laurent Perrier are a favorite too, good seal. Lots of wine companies do special pricing on champagne in restaurants this time of year, so maybe a friend in a restaurant can find a good deal for a case or two of splits for you.
  21. The Violette is indeed Rothman and Winter. If I can't get Luxardo, is there another good option besides the stock version? I'm not particularly fond of it, it seems too medicinal for me. edit: I just saw Maraska mentioned above. must have missed it. Is it Italian?
  22. Just bumping this thread to see if there is a "preferred" recipe for an Aviation with creme de violette. What seems to work? I, unfortunately, have to use stock marachino. I'm not sure who carries luxardo in MA. The luxardo I do have isn't going anywhere near work... I'm typically using beefeater or plymouth for gin, .5 to .75 lemon, .5 marachino. I'm thinking .5 violette? I'll report back on what the creme de violette brand is. Sean
  23. I got around to tasting the stone pine, creme de violette, and Batavia arrak. The stone pine tasted like old pine needles on the forest floor, dirt and everything, but in a good way. The violette was very cool. I mixed up an Aviation with it. I think my proportions are off, but it definitely had the subtle blue hue I've heard hinted at, and the violette came out nicely at the end. I only did one, so more 'tesitng' needed. I do have to admit the arrak was soooo not my style. I thought my face went numb. I really don't know what to do with that. I know there are drinks with it, but j
  24. From what I have been told, it is partially a result of meging of the major distributors in the state. Most brands in MA are exclusive, so as the companies got bigger, they smaller niche items have gradually been dropped over the years. The corporate accountants presumably eliminated items that the entire inventory didn't turn over in a year. There was a term used for this scenario, but I forgot it. I'm assuming that the demand for things like marachino and creme de violette, being relatively "new" will take a while to get the attention of larger companies and get to the level that they wo
  25. I was just made aware that Ideal Wine and Spirits, based in Medford, MA, carries a variety of cocktail worthy ingredients such as creme de violette, batavia arrak, and stone pine liquor. I called my sales rep and he informed me that it is indeed the case. They have had on and off negotiations with a variety of small producers of things like marachino liqueur but didn't really know if there was a market for it so they haven't brought them in. Maybe they will. These are the sites I was browsing Drink Boston Operation 1919 Can't wait to try creme de violette. Does anyone know the proper pro
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