dietsch

I'm glad to hear how well that worked out. I like the piquancy of the Fee's lemon bitters so much (which also uses lemongrass) that now I'm really intrigued by the idea of adding lemongrass to my next batch of limoncello.

Doesn't look like this particular vendor specializes in food or drink, which is probably why they underpriced Embury. Maybe if we watch them carefully, one of us can get Savoy for a sawbuck!

Hi all, This is my first post, although I've lurked here a while. I've wanted to post before, but I haven't really been sure I had anything to add to the conversation, aside from asking a bunch of questions you might have already heard before. Anyway, my awesome wife and I are celebrating our first wedding anniversary and since we spent our wedding weekend steeped in good food and drink (Flatiron, Pegu Club, and Marlow and Sons), we've been returning to some of our crime scenes and also finding other fun ways to celebrate great drinks. To that end, Jen found something online that made her jaw drop, and mine, when she told me about it: A first edition of Embury's The Fine Art of Mixing Drinks, and here's the fun part--it cost less than a bottle of Old Potrero. Apparently the seller didn't quite know what they had. Embury 1948 for my anniversary; the pressure's really on me now for Valentine's Day!