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Snowy is dead

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Posts posted by Snowy is dead

  1. I've acquired this ?cane syrup?

    http://www.ciao.co.uk/Lyle_s_Golden_Syrup_..._Review_5361082

    not sure how it compares to Mr. Hamilton's syrop de canne. Is this a good sub, or is the best bet reducing sugar in the raw?

    Also, the only rhum agricole availiable here is St. James (Massachusetts), and an aged version of that. The drink has way too much caramel flavor, and none of that cachaca/aloe viscocity I remember. Of course I was drunk, so who knows. Any tips?

  2. did that work?

    Thanks for the help eje

    let me know if the file is too large.

    sean

    by the way, I loved the flatiron. excellent vibe and perfect cocktails. that bar was the highlight of my NY trip.

    edit for gratuitous praise and major ass kissing.

  3. Flatiron has a cocktail flight served on a wooden board. Alas, the bartenders said they were custom made. I have a picture if I can ever figure out how to post them. They held three glasses perfectly: mini martini or rocks in any combo.

  4. I tried the flaming orange gully with both fees and velvet falernum. regrettably, I didn't do them side by side, but I didn't notice a large difference. that drink reminds me of the east india cocktail, the way all those spice flavors float around. quite tasty. I'll definitely make more of those.

    Sean

  5. just had myself a laugh. went into the best liquor store around and asked for Pisco, rhum agricole, cane syrup, and luxardo marachino.

    This was the reply--> :huh:

    oh well. I did see aperol, however.

  6. I can guess that New York is pretty much the capital of "cocktalian" or "bar chefs" on the East Coast. But is it cathing on in other cities? It seems in Philly there are enough people who appreciate the artisanship and less utilized ingredients, but what about elsewhere? Reading Egullet I get the impression that these trends are more widespread than actual experience would suggest. I know in Boston (mostly Cambridge, to my knowledge) there are bars that are adopting many of these drinks and ingredients: No. 9 Park, Chez Henri, B-Side Lounge, Green Street, and Rendevous among them.

    so far much of the conversation about bars like Milk and Honey, Pegu, Flatiron, et all focus on the positive reaction from people already in the know, like here on Egullet. Preaching to the choir, so to speak. But how do the illiteratti respond? Has the general public, once they try these new bars, reacted faorably? Do they understand that it is a change in method, ingredients, and technique, not just a fancy list?

    I'm just hoping that bars like these continue to restore some of the craft and professionalism to bartending, and aren't treated like just another fad, to be discarded with the introduction of chocolate flavored scotch or something. It is very exciting discovering on this site and those old books uses for those bottles in granny's cabinet, and sharing is so very much fun.

    Sean

  7. Went to pegu on my recent first time NY trip. everything was excellent. Bought myself some of Regan's bitters (can't get them in my area.) Had some excellent cocktails. I really liked the atmosphere. It was very warm and welcoming. The staff were all excellent, informative, and professional. I've never seen a bartender shake two drinks that fast before. My pineapple pisco sour had a perfect head on it, like meringue. Who wants to open a club near Boston for me?

    Sean

  8. thanks for moving this to the right place. didn't see the original thread.

    can't wait to try this stuff tonight. The fees has been working fine. just a quater to half ounce goes a long way. Those little bottles last quite some time.

  9. Admin: threads merged.

    I have Fee bros. falernum at the bar. Some customer recently told me that that was a "fake" falernum, due to the lack of alchohol. In NY I picked up a bottle of velvet falernum, which is about 11%. Is it purley a preservative, or it is supposed to be a liquor? I don't know enough about them, and I haven't tasted my velvet yet.

    edit to add:I have john taylors. Is Velvet a style or a brand? I noticed Dale Degroff also has a velvet falernum...

  10. I saw aperol at the Astor Wine and Spirits shop. 399 Lafayett at 4th st. (212) 674-7500. They also had velvet falernum. I think the aperol was about $22, but I'm not sure.

    edit to add:

    astorwines.com

  11. I had a mojito at cuba cafe and they used calypso rum. Tasted like a light version of cachaca or rum agricole (in my very, very limited experience). Was this a result of the rum itself or a sugar or cane syrup added?

  12. Just got back from New York last night. Amazingly big place, and I had a great time. We stayed in the Hotel Pennsylvania. Nose bleed rooms but a great view of the Empire State out the window.

    We managed to hit Flatiron, Pegu, and East Side Co. Bar. Never made it to Milk and Honey. We got there about 7 and didn't realize they opened at 9. Whoops.

    We also hit a bunch of bars:

    Mustang harry (and Sally)

    Triple crown

    Cuba Cafe

    Pinnacle bar

    Blue fin

    Jack Dempsey

    Flute

    Grammercy Tavern

    Maggie Mees

    Gotham bar

    Stout

    St. Marks Place

    Croxleys

    we had a nice lunch at Gotham Bar and Grille on Tuesday. The food was very good, and we enjoyed the $25 price fixe and $25 1/2 bottles.

    We had a splendid dinner at Veritas on Monday. A friend of mine used to work there, so we got a very generous hook up. A Granbussia Barolo riserva '96 was unbelievable.

    Our favorite was the Flatiron Lounge on Sunday. My girlfriend absolutely loved the Bejing Peach. The sample that night was the bejing, grn. apple infused vodka with (am I getting this right?) apple cider brandy, and another drink I sadly cannot remember. On the rocks with ginger. Tried the strawberry pisco marques, quite yummy. Also had a Ti Punch for the first time. We had the pleasure of meeting Ed Hamilton, who just happened to be there. He introduced us to rhum agricole and that cane syrup, which I must find. The bartender, Adam, was quite accomodating, and answered all of my innane questions. Loved the drinks, loved the atmosphere. We went back on Tuesday and tried a gin sampler, which included a pegu cocktail and something with pomegranate molasses. tasty.

    Pegu club was also quite excellent. Sadly my girlfriend and I hit these bars at the tail end of a busy day of drinking, so we didn't get to try as much as I wanted to. Which was basically the whole menu. Had a pineapple pisco fizz, old cuban, jack rose, and an earl grey martini. I loved the cabinets with chas. bakers books on display and all the old bottles. What is Pimms No. 3?

    Grammercy had some wonderful drinks: the spiced rum swizzle and the americana were excellent. The aperol, which I had read about here before I left, was quite tasty. The bartender was extremely gracious, ensuring we got seats even when we were only drinking. The place was very busy, and I do appreciate that.

    East Side Company Bar was very cool. We walked by it twice, but it was worth it. Had a daquiri and a fruit cup. Sad to hear that Pimms in hard to get there, but the brandy-sweet vermouth-gin sub was excellent. We would have stayed longer, but my girlfriend had friends to meet at Croxleys, so off we went.

    Flute was cool. Nothing like being served excellent champagne by a beautiful french girl.

    We enjoyed the mojitos at Cuba Cafe also. Cool place, we tried to go back, but it was too late. Probably better for them.

    What trip to New york would be complete without hotdogs from Grey's Papaya, (8th and 37th?) and a trip to Wo Hop at 3am for chinese and a beer. Chinatown is a trip. Never seen anything like that before.

    Sorry to say we missed Employees only, Milk and Honey, and Little Branch. Ed Hamilton recommended the Brandy Library and Freemans, but we didn't make those either. We had plans for some of the nights, so we only had a couple of hours on each end to try places, and missed much more than we would have liked.

    Thanks again to Ed Hamilton and the crews at Pegu and Flatiron for putting up with all of our questions and giving us the excellent recommendations.

    Interesting liquors that I'd like to know more about:

    rhum agricole

    sugar cane syrup

    pisco

    aperol

    calypso rum

    apple cider brandy

    how to make a jack rose that doesn't suck (pegu's was great, but I can't seem to do it...)

    I had an excellent time.

  13. I stayed away from coffee while in New York and that seemed to help.

    Still had some issues, but barely. I also have a tendency to drink alot of coffee, so maybe that is the issue, coupled with a little dehydration.

  14. Tonight was an Algonquin.  We've been trying out our newly found ryes.

    ALGONQUIN

    2 oz rye

    1 oz dry vermouth

    1 oz pineapple juice

    Shake with ice and strain into chilled cocktail glass.  Garnish with a maraschino cherry.

    We used Old Overholt.  The drink looked good but didn't really taste like much.  We tried adding more pineapple juice, but it didn't help or hurt.

    I enjoy the Algonquin with Vya dry vermouth and Old Overholt. Gives it a fuller flavor, IMHO.

  15. Well, I leave tomorrow for my little trip to NY. Planning on hitting (space and time allowing, of course) Little Branch, Pegu, Flatiron, Flute, and hopefully Milk and Honey. The only dinner we have planned so far is at Veritas. I'm sure I will see more, and I know there is one or two that I can't remember right now. I'll be the guy asking all sorts of questions with that "I've never been to New York" face on.

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