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thirtyoneknots

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  1. +1 on the Peterson book. I think it won a Beard award?
  2. You are right; it looks like it is less than $40 a bottle which is reasonable. Much better than the 25-year Armagnac that I have at home and reserve for "special occasions". How does it taste neat? Fish House Punch with Armagnac sounds amazing! Neat it's quite accommodating but for a small premium you can go higher into the Duffau line and I think you'll find the money well spent if sipping is what's on your agenda.
  3. That's some real nice stuff right there. Real nice. It does seem nice. It must be the French snob in me, but I would have a really hard time using Armagnac in cocktails. It's so nice on its own and it is somewhat difficicult to find (at least here in San Diego). Don't limit yourself! the Duffau Napoleon is very well priced. Last place I worked we made Fish House Punch with it for NYE and it was extremely well-received.
  4. That's some real nice stuff right there. Real nice.
  5. Did you add the full amount of water and forego the ice block? Seems apropo if you're riding the way back machine.
  6. I took a picture but it was nothing too interesting to look at so I won't take up bandwidth. The punch was good but overly concentrated--the addition of a quart or so of water helped bigtime. I wouldn't talk anyone out of making this as the flavor is very rewarding, but with all the other things out there still to try I doubt it'll be back at the top of the rotation anytime soon. Overall I grade it as A- and call it a success.
  7. I checked, your forecasted high for the day is 77F. I think you're probably in the clear...we practically still wear jackets with those temps down here
  8. Some years ago I acquired, at a cost of some $4 or $5, a copy of Trader Vic's Book of Food & Drink from 1946, complete with dust jacket still in fair condition. It is a very entertaining read, and a lot of the beverages within will be familiar to anyone well-versed in Jeff Berry's work, but one caught my eye that I have not seen much other analysis on. And so for the benefit of you my dear friends, I will attempt to provide such an analysis, detailing how I have proceeded in compounding this punch for a party tomorrow. Original Recipe: WEST INDIES PUNCH 1/2 pound sugar 1 pint green tea inf
  9. Interesting x2, partly because this is the first time I've ever heard of a whiskey drinker who didn't care for Eagle Rare, and partly because Eagle rare is usually 20-30% more expensive that Buffalo Trace over here (and neither is as expensive as Woodford or Blantons).
  10. TBT Creole are intended as a Peychaud's analog, and performs handsomely in that role.
  11. Hmm...I know making this drink gin-heavy is fashionable but I always saw the Chartreuse as the dominating ingredient there. Plymouth is pretty soft, as gin goes.
  12. A dear friend is moving to Virginia next week and the opportunity to do a punch (for the farewell party) was too good to pass up. I've had my eye on the West Indies Punch from my 1946 Trader Vic's Book of Food & Drink for quite some time--looks like I'll finally get to take it for a spin.
  13. Or being in California and craving horse meat... In the US you cannot get: tonka beans or real bison grass vodka as they both contain coumarin which is banned by the FDA ... amer picon and suze are not distributed here for some reason Tonka beans are available online. Suze is imported, but not widely distributed.
  14. But you can presumably get Creme Fraiche, no? I'd happily make that trade.
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