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bolognium

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Everything posted by bolognium

  1. I'm also not sure of 43's history, but the first time I tried it was in Spain in 1977.
  2. Thanks to all of Cleveland's foodies for the inspiring and thoughtful words. The VTR is lucky to have so many wonderful people who love us. And we love them back! This is what keeps us going, and I am very grateful for your appreciation. And the cookies! You have no idea how delicious they were after we finished the other night and all sat down to chill for a bit. Merry Christmas to all, and a happy, healthy and delicious New Year. PS - during the weekdays, we will happily make you individual orders of homemade eggnog, with or with-out Kahlua or Southern Comfort!
  3. Going to Chicago for a few days over the holidays. Any suggestions as to where to go for real cocktails? Thanks for any imput!
  4. I am very happy with "Raising The Bar" by Nick Mautone.
  5. Chinoto is an interesting flavor, but I have not tried it in cocktails. The flavor, tome, is something like 1 part root-beer to 2 parts cola. Slightly herbaceous, not too sweet.
  6. Gutsy all the way. Bravo with the "no-vodka" as well! Not to be pricky though, haent you strayed too far in the Ramos for it to still be a Ramos?
  7. I use an organic Tahitian Vanilla gelato to make what we think is the ultimate root-beer float. All natural rootbeer, over the gelato is heaven. The next level of heaven is topping the float with bourbon, although Licor 43 and Kahlua work well too. But with bourbon.... wow.
  8. We have made a cocktail we called the "Narcisse" in the past. We used Dom Perignion, Grand Marnier Centinaire and about five drops of rose water. The garnish was a small sheet of edible gold leaf mixed in. It was very good!
  9. Cost? Reliability? Speed? I am looking to replace my aging, and (in this heat) tiring unit.
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