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eas

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Everything posted by eas

  1. I posted the recipe for the Swedish Punsch served at the Lost Ingredients seminar under the topic "Swedish Punsch".
  2. eas

    the Atty

    Yes, same result here, and I'd attribute that to the quality of the absinthe. 2 dashes and its still prominent. The picture of Jamie's Attention in the latest Imbibe made this top of mind. Atty - adapted from Savoy recipe posted earlier by Erik, proportions adjusted by me. 1/4 French Vermouth 2 dashes Absinthe (Jade) 3/4 Dry Gin (Plymouth) 4 dashes Crème de Violette (R&W) Which recipe were you using Nathan?
  3. For those attending the "Lost/Rare Ingredients" session at Tales of the Cocktail, the Swedish Punsch you'll taste was prepared with the following, approximately: 800 ml Batavia Arrack (at 50% - 65% ABV, mix of three varieties at hand) 560 ml Water 350 g Cane Sugar, standard refined 20 ml Fresh lemon juice 20 ml Pusser's Navy rum mix of spices, freshly crushed The level of sugar was fit to balance these Arracks and the citrus, though by comparison seems less than found in the Cederlunds and Facile Punschs. The consistency is that of a light liqueur. Rum is found in most of the commerc
  4. If you're feeling ambitious, find this Tonala Anejo Suprema Reserva - my friends in SoCal call it the peyote tequilla. Four year aged in sherry and used bourbon oak barrels. You won't be disappointed.
  5. eas

    The Aviation

    Maraschino liqueur or the marascino cherry? Robert's last line from his piece in the Spirit World was "If you can find true brandy soaked cherries, I always recommend going that route instead of using the modern maraschino cherry. Another option is to buy dried bing cherries, and reconstitute them in brandy." So if not Aviation, maybe call it a "Skyline". ...http://www.oldenburgvanbruggen.com/spoonbridge.htm (sorry, couldn't resist)
  6. eas

    The Aviation

    Of all the variations I've had over these past few months, my favorite so far stems from the recommendation of Robert Hess, to use the brandy soaked cherries in lieu of the marascino liqueur. There's slighty more Violette here for balance in the aromatics. Robert was right about the challenge with finding true brandy-soaked cherries. 2 oz. Gin 1/2 oz. Lemon Juice 1/2 oz. Crème de Violette 1 brandy-soaked cherry shake with ice, strain into a cocktail glass. gently press dry the cherry before garnish (unless you like the brandy taste).
  7. eas

    Smith & Mills

    Abosuletely go off menu at EO. That's when the fun really starts. They have a number of unusual spirits they know how to use. Where exactly is Smith & Mills?
  8. Oh, rats, I suppose that means I shouldn't use the last bit of it in cocktails, so I can attempt to replicate it later. ← No, not distributed in the USA. There are a few Swedish websites that have the Facile Punsch on offer. When making your own Swedish Punsch, what type of rum do you prefer to use?
  9. Once you taste the Lucid you'll see why it could be called a liqueur. Technically this could quality by TTB as a liqueur by virtue of it's sugar content, but it appears it may have been classified as a distilled spirits specialty. Given Lucid's nuanced differences from other Ted's other Absinthe projects, its not so surprising this takes a different and contemporary packaging design. Want to see packaging that's truly base? www.krugy.com
  10. eas

    Liquor Proof

    There are a few historical artifacts that keep it on, but I don't think it has legal standing any more. The E.U. followed the French in using the Gay-Lussac scale (abv), not the British Sykes scale (abw). ← It's true, the UK follows EU law, summarized as follows: "All prepacked drinks with an alcoholic strength of more than 1.2%(abv) must be labelled with an indication of alcoholic strength by volume. This must be shown as a figure (to not more than one decimal place) preceded by the word "alcohol" or by the abbreviation "alc" and followed by the symbol "% vol". " No mention of Proof. Int
  11. eas

    Liquor Proof

    As well, the on-trade has less incentive to go with high proof these days. On top of higher costs, much of the on-trade has a keener eye to volume-driven economics (easier to sell more at a lower proof) combined with increased liability for drinks/driving in the UK and much of Europe. Echoing David's comment, the UK alcohol excise taxes are especially high at £19.56/liter pure alcohol. That's approx. £5.13 for a 700ml Gin at 37.5% ABV. Given that this is paid by the producer/importer, it factors into the minimums that both wholesale and trade needs to earn. Regarding "export" packaging, t
  12. I've got a full bottle here (in MSP) if you're interested.
  13. If you are unable to buy the Swedish Punsch in your travels or somehow online, you'll find it's easy to make with the Batavia Arrack (once available). Most will mix the Arrack with rum, sugar, water and citrus. Some include spice(s); I prepare at home with cardamom. If looking for more cocktails using the Swedish Punch, the Hollinger & Schwartz "Art of the Drink", published last winter has 2 or 3 cocktails well worth a try. I'm not sure which Punsch they used. Arrack Punch is very much alive on the island of Bali, where it is mixed with some of the local exotic fruit juices.
  14. eas

    Stroh Rum?

    In its homeland Austria the Stroh Rum is more generally known as "Inlander Rum". Do a web search and you'll find many providers. The taste is unmistakable if an unusual acquired taste. Echoing the comments of Scheer, the prevalent taste is that of the added aromas/flavorings. What percentage In my opinion and in the opinion of many an Austrian, it has nothing to do with Rum from the Carribbean regions. Most local market sales are for cooking and ski-ihutte hot drinks.
  15. eas

    Liqueurs

    I travel frequently with spirits in my checked luggage, packing the goods in those Built NY bags and surrounding with clothing. I've never had a break in my rollaway bag. If you're bringing bottles from abroad, be careful that checked luggage weight limits are falling and being more strictly enforced. Some airlines go by total weight, others on a piece limit.
  16. One of the best, in a short brandy glass, had an oyster at the bottom. A cajun joint behind the merch mart in Chicago did these and also served oysters in shot glasses (sans booze) at lunch time. Most memorable for once finding a pearl in my mouth - no joke. They also had fresh horseradish - so easy - so good.
  17. Absent the ability to get fresh imported Alphonsos, I'd suggest buying the canned Alphonso Mangos at Indian markets over most all of the fresh mango from Mexico. If you do, pick up a second can as it makes for an easy gelato.
  18. So on terminology/classifications: Flavored Vodka is simply Vodka (ethyl alcohol,distilled >95%) with natural flavorings added. The term "Eau-de-vie" traditionally and still to most in the trade refers to a clear distillate made from fermented fruit. While not a formal term for classification in either the US, its use in the EU is generally reserved for brandies (the aformentioned process). The process of first macerating a fruit in a neutral spirit followed by distillation is generally not associated with Eau-de-vie and, in the EU and US, cannot be classified as Brandy. In German-speak
  19. eas

    Liqueurs

    While visiting Death & Co this week I tried a sample of the new St Germain Elderflower Liqueur. It's very well done and should spare many of us the challenge of finding elderflower syrup. It's imported (and perhaps created) by an outfit in Philadelphia that appears to have no relation to Germain-Robin.
  20. eas

    Liqueurs

    It's hard to tell from the website description whether or not they've actually added vanilla and caramel, though the label should have disclosures if they are in. They've clearly invested in the packaging; begs the question if this is truly a limited offering. Erik raises an interesting point - why not offer the aged eau-de-vie on its own? Perhaps Scratchline can ask and sample the edv next time at the vineyard. Quality aged edv can be a real joy, however difficult to find.
  21. I'd suggest trying to separate the taste experience within the drink, as the delicate aromas and crisp, clean finish of a quality eau-de-vie is too easily ruined when mixed. Try infusing a long slice of pear in a bath of vanilla extract and saffron threads (the pear should absorb the color), and place in a grappaglass of the pear EDV when serving. I've had this with a bitters infusion and its fabulous.
  22. The cocktail at Room4Dessert, "Mr Clean", and contains lemon juice, Amaretto, whiskey and Zirbenz, topped off with champagne. Will said it was inspired by Dale DeGroff's Ritz Cocktail. It's still available on request, but don't go without experiencing the amazing dessert creations.
  23. My understanding is that the Genepy also contains high levels of thujone. There are quite a few wonderful Pastis that have not made it to the US, so if you've enjoyed the Barduoin, keep exploring. There are also a few Italian variations that are exceptional and well worth seeking. I'll check my files for the names and post.
  24. If your tobacco liqueur is in short supply, consider your own infusion. A high quality, loose leaf pipe tobacco in a tea strainer, then choose your base spirit. Then consider some of the flavors used to flavor tobacco, and you'll have an interesting path to follow. I've had a few cigarschnaps made in this manner, and if you enjoy the tastes from tobacco you'll find it worthwhile. Do be careful in your pour to non-smokers. Beyond a small taste, the nicotine can be intense and turn stomachs. Edit - as others have noted - it can get toxic fast.
  25. Have any of you tried the "Blue Gin" produced by Hans Reisetbauer? It's uncertain whether it will be imported into the US, though a few bottles made it here for an event in San Francisco last month. By my palate it's exceptionally dry and clean. And if you're going out of your way to find a Reisetbauer bottle, also check out his Carrot eau-de-vie.
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