MattJohnson

Thanks for the tip Andy. I have about 1/3 of it left. I'll let it sit. A responsible individual would start the next batch...

Performing a bit of thread necromancy... I recently finished up my first batch. I just used plain old grocery store lemons/lime, microplaned, soaked in .5 bottle of 100 proof smirnoff for 1 week, added the rest of the bottle, dumped in warm 1 cup suger and water syrup and into the freezer. I think it turned out great - although I've never had the real deal. I found out my buddy had a bottle from Italy that he received as a gift. He brought it over for a comparison. 1. His had more of an herbal/green flavor. You could really tell it was a different lemon. Also, his was a bit sweeter. I think the proof was a tad lower too - it seemed a tad smoother. 2. Mine was much brighter lemon flavor. Had a bit more bite - which I don't mind. 1 friend liked mine better. Everyone else just thought they both were different and had their place. Thanks so much for the inspiration. I'm definitely going to be making more.

I tried the Weeski last night - it was great. I'll have to try the bitter elder tonight. I love the name. Everyone has a bitter elder and should be able to relate.

Post away. Its admirable how you don't want to step on anyone's toes, but this is the internet - actually its even worse - a forum on the internet. The fact that you even thought about _not_ posting is pretty remarkable and indicative of the great community here. And anyway, you're drinks are great.

I peeled the cuc's this time with great success. Thanks again for sharing the recipe and tips.

Ah, good tip. I have some limes and mint that needs using up so I'll try it tonight. Also have a new gin (made in Milwaukee) to try.

Just a thought, but brining is a great way to make things delicious without looking "seasoned." You don't need to go with exotic flavors or anything. Who knows, you may expand their minds a bit when they wolf it all down and then you tell them what was in the brine.

If you can't find rye at your liquor store, look for Bulleit bourbon. Its usually not really that expensive and if I recall correctly has quite a bit of rye in it.

No apologies needed, for me, sounds great.

What you're saying makes sense. You can always dilute more with agitation and time. With my materials, I've managed to find what I think is the sweet spot where the dilution/chill factor work out for my tastes. But I think I'll try to start chilling my mixing material and see what happens. I'll also try mixing in the tins and compare. edit to add, the only other thing I have to manage now is my freezer space. there isn't much! ← Just a quick follow up. The last several weeks, I've tried mixing in tins and chilled pint glasses. I've not noticed a colder drink, however I've noticed that the texture of the drinks are better. I'm guessing that the drink _is_ colder, but that manifests itself to me in a more silky, oily mouthfeel.

I just skip locking mechanisms all together. Just use one of those fat rubber bands that hold broccoli together to store them. I usually purchase tongs from the restaurant supply store.

I also find that there is something cathartic about making the drink. The action itself is pleasant. And like Chris said above, there is also something about taking the care to make it individually for the person drinking it.

I think the trick is not holding tight to the spoon shaft. You need to let the spoon rotate itself around the contour of the glass. Just grip the spoon lightly, and start stirring and the whole spoon will rotate.

Great picture. Sounds like a fun shot - especially with the description of the drink. I'll see if I can find a bottle of "What Have You" next time at the store. Moderator note: This topic continues in the Stomping Through the "Savoy" (2009–) topic (The original 'Stomping Through the "Savoy"' topic became too big for our servers to handle, so we've split it up).

What you're saying makes sense. You can always dilute more with agitation and time. With my materials, I've managed to find what I think is the sweet spot where the dilution/chill factor work out for my tastes. But I think I'll try to start chilling my mixing material and see what happens. I'll also try mixing in the tins and compare. edit to add, the only other thing I have to manage now is my freezer space. there isn't much!

I usually find that by the time the drink is properly chilled, it has just about the right amount of dilution. When I chilled the pint glass, I didn't get enough dilution. Well, it was ok for me as I don't mind the drinks really stiff, however my wife and many guests don't always enjoy "the burn". I haven't tried stirring in the tin as I'm usually making a couple drinks at a time and have multiple pint glasses (brewery tours ftw) and only 1 tin. If the dilution ends up being the same and the drink colder, that would be welcome. I'll have to give it a shot side by side.

They turned out great. This drink is a great example on how not to over muddle. The first one I made had a real bitter note to it because I smooshed everything to pieces. I did light tamping on the second and it came out great (once I double strained it to get the cuc seeds out...doh!)

I usually make stirred drinks in my pint glasses. I nearly always use the julep strainer for them. It fits the glass properly. I suppose I could use a hawthorn, but I like the way it sits in there tilted perfectly. I never use it for straining a tin as it falls too far down. If anything, I have more problems with my hawthorn not straining out the little shards of ice - maybe I shouldn't expect it to. I've started pouring with the hawthorn through a small mesh strainer as well. Its kind of a pain though.

I actually made a POM reduction (non-sweetened) for an apple pomegranate tarte tatin I made. Had some extra so used it instead of lemon juice in a sidecar. Was actually pretty decent. I'll have to sweeten the leftovers. I didn't know that was what grenadine was.

Thanks so much. Clearly, my search skills need some work.

A while back my wife and I were at the Violet Hour and she had a drink called Juliet and Romeo. I feel like it had rose water, cucumber and some other stuff. Does anyone recall having this? Alchemist, would you be willing to share the recipe? She was recently waxing poetic about it and I'd like to make it for her sometime.

The gut feeling once again proves it should be trusted. I may give it a go at a bar sometime - but won't pick it up otherwise.

Has anyone tried a rye call Ri one. Saw it on the shelf last weekend. Really fancy, modern packaging. Any good? Really fancy packaging always makes me wary - I'd rather pay for good booze over than expensive marketing. http://press.ri1whiskey.com/lpa

Too bad bitters come in 4 oz bottles. Isn't the limit for carry on 3 oz? Fee brothers should come out with a travel set.

That sounds awesome. I'm hosting Thanksgiving and might give that a try.