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bolognium

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Everything posted by bolognium

  1. --the only time we taste things with a straw is when something is not right. and yes, we measure everyting. Bitters too.
  2. Thanks Jeff! The Chica is our little tribute to the tiki era. Glad you are enjoying it, and visit soon!
  3. Man, that big cube looks cool as all get-out. But I'd be worried that it would slam into my front teeth. Straw please!
  4. Tho OXO angled measuring cups are terrific. And please dont let your children make the cocktails. Usually, they use entirely too much vermouth. Happy New Year from Paulius at the VTR!
  5. And that actually is very good for making French toast. ← I never thought of that. I guess it would be good, but still, all of those preservatives and assorted wonk....
  6. Interesting how a lot of these recipes differ in alcoholic strength. Both of our recipes call for a pint plus one ounce of booze, although yours has considerably more dark rum (mine is a pint of bourbon plus one ounce of dark rum). But your recipe has exactly double the nonalcoholic ingredients: 4 pints of half & half whereas mine has 2 pints; a dozen eggs whereas mine has a half-dozen; 2 cups of sugar whereas mine has 1 cup. ← Hmmmmm. Mine is not super boozy, but it has a good kick. I double checked the recipe too. Now I have to make it asap. ....just to make sure... yummmmmm
  7. Hi! Paulius from The Velvet Tango Room here. I make eggnog throughout the holidays. Last year we were batting close to a thousand with this recipe. I keep a kitchen-aid mixer with a whisk attachment for this purpose specifically. All of the ingredients, including the liquors must be thoroughly chilled. 12 eggs / 2 cups sugar / 1 teaspoon vanilla extract / 1/2 teaspoon freshly ground nutmeg / 1+1/2 cup brandy / 2/3 cup Cruzan Navy Strength rum / 8 cups half&half. Beat eggs for 2-3 minutes on medium untill they are frothy. Gradually beat in sugar, vanilla and the nutmeg. Turn the mixer off, and stir in the cold brandy, rum, and half&half. DONE! Serve it all as it tastes best fresh. (This is usually not a problem) I cant tell you how many people turn their nose up at eggnog untill they try the real deal. They are the unfortunate victims of the curse of store-bought "eggnog" that (horrors!) expires around Easter and has the consitency of pancake batter.
  8. Als Italian Beef. A little bit of heaven... Sure do wish I was there!
  9. I used this last fall/cranberry season. Delicious. "Ginger Smash", by Jason Kosmas and Dushan Zaric of Employees Only Servings One Drink Ingredients 12 whole cranberries 2 thin slices of ginger root 1 teaspoon of sugar 1/2 oz. fresh lemon juice 1 1/2 oz. wet gin 1 1/2 oz. Berentzen apple liqueur Instructions Muddle cranberries, ginger and sugar together. Add the remaining ingredients. Shake with ice. Pour into an old-fashioned glass.
  10. Tino, trade you an Aviation for a couple Galley Boy cheeseburgers from Swenson's Drive-In! And thanks again for the "vintage" Campari Tino! The most recent debate at the VTR: The continuing lemon or lime dilema and gin ratio in "The Last Word". Toby?
  11. Yes! YES YES YES!!! email me for specifics please.
  12. Wow, I am glad it's not "just me". i cant wait to hear the results from the lab. would Campari&Co care to comment? >ahem<
  13. Does anyone know if the new formula Campari strictly an export item, or is the recipe change across the board. I am not at all impressed with the watery version made with artificial ingredients. Apparently, Campari bent over to the vegetarian taliban that not only put it on it's "not vegeterian" list, but also threatened to start a "Campari=bug juice" campaign due to its use of cochineal(sp?) beetles (also used in makeup etc...) that gave Campari it's distinct red hue. The flavor is MUCH MORE BLAND, and it is not nearly as thick, almost watery now. And it is much more transparent as well. Count Negroni is rolling in his grave...
  14. I have always considered "highballs" (love the classic "atomic fifties" name) to be a primary spirit with a carbonated "wash"served in a tall glass. Whiskey & gingerale is the classic highball I grew up with here in Cleveland. I'm not sure if there are regional differences or not. There is a "lowball" as well. I think it is the same thing but in a short glass, or "tumbler". No too often you get a request for one. Usually from a true "old-timer". Gotta love a highball!
  15. Thanks Toby! I cant wait to get to Chicago again. My favorite city, and not too far as well. I get quite a few chicagoans in and always mention TVH. We are a rare breed. Perhaps we need to start a brotherhood of craft cocktailians... For the last 10 out of 12 years my St Pats day is like this: I schedule the carpet cleaners to come in first thing in the morning. Then I close for the day. VD day is pretty harmless, but I do get a larger percentage of amateurs. It is a good opportunity to educate newbies though. Drop me an email -info@velvettangoroom.com. I want to run something by you. Paulius
  16. Just a heads up, TVH will be closed on Superbowl Sunday. It's not that the staff are rabid, face painting football fans... really, they are much more sophisticated and urbane than that, it's an excecutive desicion. Superbowl sunday is one of those days of the year that the drinking/bargoing dynamic is skewed. Like New Years eve, Saint Patrick's Day, and Valentine's Day it is sometimes best to just close the doors and let the marauding mobs pass you by. Toby Same with the VTR in Cleveland. New Year's eve as well. I am too old to deal with amateurs... -Paulius
  17. Oh my, these photos are good enough to eat. I cant wait to go. What an absolutely terrific idea!
  18. Much love to all e-gulleteers from Paulius and EVERYONE at the Velvet Tango Room. Looking at all of the food photos, Cleveland should be pretty proud of it's restaurant scene. I wish I could have partaken. Next year for sure. I really, really wish I had some more time to spend with all of you, but due to some back issues, and cant be on my feet for too long at this time. -Had to save some for the rest of the night. I am glad we did not dissapoint, and honestly, with the team we have bartending I wasnt worried, I just wish we could have had more time together. Let me know if anyone wants some more of our bitters, grenadine, vermouth etc... again, we have some terrific culinary strength here in Cleveland. -BRAVO to all talent and e-gulleteers! Paulius Nasvytis
  19. Congratulations on elevating the Chicago cocktail scene. Much success and good wishes from Paulius and everyone at Cleveland's VTR. I cant wait to stop in!
  20. Well, I went a week ago. It is a study in what marketing can do. You enter to stunning displays of fresh flowers, followed by displays of fruits and vegetables worthy of a european market. I am, however, jaded by the West Side Market. For example, Strawberries were $6 a box, $8 for organic. You can get the same non-organic strawberries at the wsm for $1. I checked prices the very next day, and I was mildly amused that some of Whole Foods DISPLAY berries were already seriously "fuzzy". Lots of organics and exotics, but at a big price. The meats looked outstanding, including the dry-aged beef lockers. It's a beautiful store, as designer supermarkets go, but I love the wsm, warts and all. Thank god it was never "californicated" with a foodcourt or a starbux. -Perhaps the meet-up may be interested in a private market tour, including the basement etc... It is really cool - with lots of interesting facts. For example, as the basement -really a huge meat locker/cooler- is lined with a foot or so of all natural cork, that has lasted for all of this time. As a built in fire suppresion system, the market tower contained a huge stainless steel water tank that could literally flood the place in minutes if there was a fire. The tank was dismantled and melted for the WW2 war effort. Also, the architecture, showing meats and vegetables carved into the stone, each one unique... I could go on....
  21. Hi! Ummm, I DID wipe those plates off befire presentation. I hope ! So, looks like lots of fun in the near future! I have the backroom booked and ready, including a presentation in classic cocktails that I may call: "The "Chocolate Martini".- The White Zinfandel of This Decade".
  22. ooooooohhhh, that looks so yumm. My favorite Thai right now is Ty Fun in Tremont. OK, I'm addicted.
  23. Paulius from The Velvet Tango Room in Cleveland here. I have a heads up for any real cocktail lounge in Boston looking to hire a real bartender. One of my ladies is moving to your fair city. Although still an apprentice, she is very skilled in the art of the classic cocktail and comes with my recommendations. Honest, extremely dependable. If anyone knows of a place in Boston looking for an excellent bartender, please contact me. info@velvettangoroom.com Thanks!
  24. I have been toying with this idea: making a white wine reduction syrup as a cocktail base -such as a riesling syrup, and using it with a saffaron infused gomme. Has anyone used saffaron as an ingredient in a cocktail? If I am not mistaken, there is a bit of it in Jack Daniels.
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