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Vesper Lynd

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Everything posted by Vesper Lynd

  1. We discovered Rathdowne Cellars (348 Rathdowne Street, North Carlton) on the weekend, they have a great selection of Spanish wines and Portuguese ports, and to top it all off the staff are knowledgeable, helpful and above all friendly.
  2. Thanks I'll follow it up through that link.
  3. johnder any idea of the name and/or location of the bar where that video was taken?
  4. We just scored a bottle of Shiso flavoured Shochu from Japan. Very nice!
  5. You seem to be fighting a loosing battle as it's already been changed back.
  6. Aperol is very similar to Campari, it's a little sweeter, more fruity and far less bitter, so would probably be a good stepping stone for someone unfamiliar with the up front bitterness of Campari. It is also only 11% abv as compared to Camparis 25% abv. Apperol and grapefruit juice is a great summer drink.
  7. OK the Spanish side of things seems to have been quite well covered Any ideas on the Portuguese side. I'm specifically interested in white port.
  8. You might also try giving Matt McConnell a call at his tapas restaurant, Bar Lourinha, and find out where he sources all his Spanish wine. Tel 9663 7890. Better still call in there for some of his great food and ask in person!! ← Looks good we'll have to add that to the list of places to try
  9. Thanks some interesting leads in there I'll check them out.
  10. A good selection of Italian, but not my favorite shop, they have a rather off hand way of dealing with (potential) customers.
  11. I'm really looking for a source of Spanish and Portuguese wines, ports and liqueurs that is a little more extensive than the meager offerings at Dan's. There are after all plenty of bottle shops with a focus on French or Italian wines, for example.
  12. There's Casa Iberica, 25 Johnston St, Fitzroy and Viva Spain in North Melbourne - which I haven't got to myself yet. Don't know if they sell wine but someone else no doubt will be able to tell you. ← I'm pretty sure that they aren't licensed. Great shop none the less.
  13. Does any one know of a bottle shop or licensed grocer that has a Spanish or Portuguese focus, in Melbourne?
  14. According to the product page We usually soak a sugar cube in the elixir and serve in a tumbler with a splash of iced water, very nice.
  15. I'm interested to know if the Quinto do Infantado White Port, is sweet or dry. From my reading I understand that white ports are often quite dry.
  16. ....and sticky tabs marking the favorites
  17. Good idea, and not really too hard once you've worked out the structure of the DB for your recipes. I'll have to have a look at adding that to my DB
  18. Bols has a web based cocktail DB of sorts, it records what you have in your bar and then gives you a list of drink that you can make from it's DB. Unfortunately I don't think you can add additonal recipes or ingredients to the DB. I have written an Access based DB, that allows you to add new recipes and ingredients as you come across them. It also has a couple of search and report functions. If you PM me I'd be more than happy to share it with you, providing you are willing to put up with it's "quirky" nature as I didn't really expect to share it with any one.
  19. After the incident of the Fake Professor you'd really have to wonder just how much credibility Wikipedia has.
  20. I'll bear that in mind should you ever visit us down under
  21. I couldn't agree more. There are many superb cocktail books on the market, but Paul Harrington's Cocktail: The Drinks Bible for the 21st Century holds a special place in my heart for being such a stylish and beautifully written volume. I'll never understand why it went out of print. What is Paul Harrington up to these days? ← The mark of a good recipe book in our house is the number of sticky tabs protruding from the pages, marking favorite recipes, and our copy of Cocktail: The Drinks Bible for the 21st Century fairly bristles with sticky tabs Another fav. is The World's Best Bartenders' Guide by Scott & Bain.
  22. Having spent quite a bit of time in Japan, I'd guess that the method on display is SOP for that bar. Bars in Japan range in size from the larger ones attached to International Hotels, but the vast majority are usually quit small, some seating no more than six clients at a time. There would be (hundreds of) thousands of the latter all catering to a specific segment of the market. Whether that be Cocktails, Karaoke, "conversation" or something else. Bar hopping in Japan is quite literally just that, groups will go from bar to bar visiting favorites frequented by each member of the group. The bar in the video looked to be quite large, with 3 staff behind the bar, most will have just one behind the bar and perhaps a couple of hostesses. I like the touch of serving the Vermouth as a shot once it has rinsed the ice. It's been factored into the price of the drink, so why not serve it to the guest rather than putting it down the sink as most places do?
  23. A Manhattan is always is always great for softening the grime that builds up around the brain after a hard day at the office. Our favorite uses Canadian Club and Punt e Mes, garnished with an amaretto soaked Cherry (with stalk), and sometimes in a glass that has been rimmed with orange zest
  24. A nice theory but unlikely given that aircraft of the day (WWI) had fixed undercarriage, and variable pitch propellers were not commonly used until the 1930's
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