Douglas Winship

Here is the final roundup. There were more than 35 posts this time! Mixology Monday Roundup

OK, Haresfur and Kerry, you have been added to the post! Thanks for writing, all of you. Mixology Monday: eGullet Offerings

I have a lot to do tomorrow, so I'm getting a head start on some of the work. (I have to roll out iPads to 30 nuns and school teachers) Here is the post that summarizes your great contributions eGullet Offerings. If more of you add stuff, I'll update the post with that! And watch for the round up of all the posts throughout the Blogosphere/Forumsphere some time tomorrow!

I got the post. Thanks. Anyone else? Today's the day!

Do you have a recipe for those shrimp, too? Please?

Just to be clear, drink entries for Mixology Monday have not typically been required to be original, though of course there is not normally a restriction on that either. By all means come on in! The water's fine. And yes, an original drink is not necessary. That said, originals are great to see. As a final note, I've read a few really fun MxMo posts about drinks that ended up NOT working, and the author knew it. There is much to be learned from WHY a drink fails to be good, or just fails to accomplish what it was designed for!

Awesome, just let me know when and where your post is!

Hey everyone! Mixology Monday announcements usually go in the cocktails forum, but I'm adding an announcement here since this one applies to food too. The theme this month is Tiki, and that means "exotic" dishes and much as drinks. The latest MxMo will be February 20th, and here's the announcement post: Call for Submissions: Mixology Monday—TIki I'd love to see some cool exotic dishes this time around as well. Remember, if you don't have a blog, just post here in reply to this thread. Or, if you want more formatting options, or you have a long one, contact me, and I'll give you a pass as a guest author on my blog and you can post there.

Hey everyone! It has been a while since I've seen a Mixology Monday announcement here, but since I'm hosting this month's, I'll do it. The latest MxMo will be February 20th, and here's the announcement post: Call for Submissions: Mixology Monday—TIki I'm also cross-posting this in food, since I'm asking for whatever Tiki-related thoughts float your boat, so bring it with the Tiki food instead of drink if you like! Remember, if you don't have a blog, just post here in reply to this thread. Or, if you want more formatting options, or you have a long one, contact me, and I'll give you a pass as a guest author on my blog and you can post there.

moderator note: merged from Mixology Monday XIX. Actually, If you use dashes a fair amount, they become pretty easy. Even four dashes isn't really enough to measure with a spoon, I don't think. I should qualify this thusly: Dashes are easy with most bitters, which usually have the same tops as Lea and Perrins. An easy shake, and you have a dash. I'm pretty much with you if a recipe asks for a dash of something like Pastis that doesn't come bottled that way. Still, dash away! The more you dash, the easier it is! This is easy enough for me to say, of course, since my favorite cocktail, as well as my entry for this MxMo both require dashes....

Hi there. First, I'll give a disclaimer (and a plug). I have been obsessed with this cocktail for going on nine years now. I even recently started a blog about Pegus (The Pegu Blog), if only just to prove that there needs to be a blog about everything under the Sun.... So take my opinions for what they are, mine, but I will perhaps shamefacedly remind you that I've been drinking from 2 to 5 of these treats a week for a LONG time now. Anyway, I think the Gin and the Curacao are both important. I use Cointreau, both because I use it in almost every cocktail I make, whether it calls for it or no, and because every time I let a bartender use something different, I simply don't enjoy the outcome. I have experimented with lots of gins, and I wholeheartedly recommend Bombay Sapphire as the best for Pegus. I'm am not in the same league as most gin experts out there, having limited most of my experimentation with it to how it affects the taste of a Pegu, but I think you need a more complex gin like Sapphire to makes a Pegu interesting. And most other more expensive gins I've tried gave it enough complexity, but were not subtle enough. I think Sapphire gives the right blend of exotic and mellow. Also, earlier in the thread, someone mentioned a teaspoon of egg white. While laziness prevents me from doing this all the time, when I want to make a really good Pegu, I add the egg white and shake even harder. When I went to the American Bar at the Savoy in London, Peter Dorelli mixed me several this way, and I've preferred Pegus this way ever since. He didn't want to tell me what he added beyond the way I asked for it (essentially, Paul Harrington's variant, 3:1:1), but I pushed. I think he expected this crazy American asking for a Pegu to freak about raw eggs. Anyway, try the egg white. You won't regret it. Doug Winship