haresfur

Wee Paunchby Rafa García Febles, NYC.2 oz Irish whiskey1 sli Lemon (lemon coin; a cut of peel and pith containing a bit of flesh and juice)1/2 t Barley malt syrup Build in glass over ice, stir, rest, sip.This one surprised me, really quite good. Wee was taken (showing your paunch, Rafa?) so: Whi' Punch 1 1/2 oz Dalwhinnie Scotch 1/2 tsp light cane syrup (I considered treacle but thought better of it) small slice lemon, you know the drill build over ice, but as I'm drinking it time isn't helping much so maybe no ice next time As always my prototype measures are approximate so adjust as you see fit. I could see making this for Chris. ETA: Barley malt could be good, too

Funny you should ask, I just saw an episode of Jamie's 15 minute meals where he grated a butternut in the food processor, skin and all then cooked it. I was surprised and wondered if anyone had tried something similar. I usually peel before cooking in the PC but after for roasting.

What proof?

What's left? Ok... V' Punch Zubrowka vodka (buffalo grass) cane syrup lime I didn't think I'd ever hear myself say it but, "What a waste of good vodka."

I guess I should pick up some Unicum just because I can.

Another ti' punch variation using rye this time. I had to use Rittenhouse of course so it could be a: Ri' punch about 2 oz Rittenhouse rye about a bar spoon cane syrup. 1 half a tiny lime squeezed & dropped in. 1 ice cube Better than the Canadian whisky version although I got it too sweet. It's like taking an Old Fashioned on a vector to sour rather than towards bitter.

Whi' Punch - no not wee. Make a ti' punch with whiskey instead of rum. I used 40 Creek Canadian whiskey this time. A dash of Angostrura orange bitters goes well in this one but I suppose that makes it an old fashioned with cane syrup and a bit of lime. Nowhere near as good as the tequila variation qui' punch) that I think I like more than the original, but quite drinkable - not surprising since it's nearly all whiskey. So the cane syrup I bought seems pretty much like simple to me. I don't think I'll buy it again.

FWW my experience is that the proportions are pretty finicky in this. I had a batch that was too thin and I added more cheese in batches, blending between. It went suddenly from runny to gluey. BTW, you can use citric acid instead of sodium citrate if you don't mind a bit of lemon taste (which can be a feature, not a bug).

A coffee mug works.

I just found some totally crystalised kumquat marmalade in the back of the fridge, now I know what to do with it. Sounds like seat-of the-pants cooking is in order and that's the way I like to ride.

So it sounds like some mustard is the way to go?-) I haven't got the menu set but I think I'll start with a prawn salad and have some oven roasted smashed potatoes and maybe a sweet potato if I can fit it all in my tiny oven. Probably figure out a veg or two. If the weather is ok, I'll fire up the barbie and grill some pineapple and peaches. Dessert will be Pavlova, of course. The ham is ready to eat (they gave me a sample and it was tasty) so I don't think soaking is in order. How do you feel about cloves?

A good one to settle the stomach: 1 oz Beefeater Gin 1 oz Fernet (last of my non-Branca) Build over ice Add 2 oz tonic (Cascade - yes Chris it is good) A tiny wedge of lemon squeezed over and dropped in

I don't have Chris' aristocratic tastes so I tend to use generic French VSOP brandy in cocktails. Particularly for sours, I'm not too sure you want something too refined (that's my story and I'm sticking to it). The trouble is that there seems to be a fair bit of variation so some experimenting may be needed. Right now I have a bottle of Chatelle VSOP that I picked up at Costco in Melbourne and I'm happy enough with it. I save the Cognac for sipping.

Well, the weather finally warmed up and it's starting to feel like Christmas Just ordered a Christmas ham - something I've never cooked before. It's a half a boneless, rolled, nitrite free, free-range, hunk-o-meat (there are only two of us and that was the smallest thing I could order). Are there any new thoughts on how to prepare, glaze, or otherwise cook it? Thanks.

Sorry for the lousy photo but you get the idea. Mostly restocks from Dan Murphy. They no longer carry the off-brand Fernet I've been using so I had to spring for the real Branca. The Mackensey rye I bought in upstate NY is pretty unique and doesn't work in many drinks so I figured I'd stock up on WT 101 rye, The Aperol I use mainly in an Aperolitini - apparently an Archangel from the PDT book, without messing with the cuke and I usually use a dash of cardamon bitters. The cane syrup is new to me - apropos to the Barbancourt Ti Punch discussion up above. Figure it's time to try it with the proper syrup. Note that it is not at all like treacle.

Maybe they don't clean out the still between genever and vodka batches

Yeah. Good one. Used WT 101 rye. I cut back to 1 1/2 oz - please don't judge me harshly.

Speaking of Sazaracs, I'm partial to a genever saz that I call Man Enough to Drink Pink. ETA: The Toronto is a great drink although my opinion may be coloured by my first made for me by Murray Stenson at Zig Zag. I simply asked him after my first drink, "What's next?" His questions were 1) brown or clear? 2) bitter or sour 3)do you like Fernet? I wasn't sure if the last question was a test, but clearly I passed. He poured small samples of Fernet for some women standing behind me and it was pretty amusing to watch their reactions. I'll have to try one of the Benedictine variants.

My opinion is that less is more. I don't mix anything more complicated than a 'ti punch with it so it can shine. Done. That's tonight's drink sorted. Let us know what you think. ETA: you inspired me to have one last night. I used agave syrup which worked well but even with some water dilution it ended up at the bottom. The solution was of course more rum.

My thanks to Dave for his contributions and my condolences to his family and friends.

My opinion is that less is more. I don't mix anything more complicated than a 'ti punch with it so it can shine.

Hmmm. Here they are: St. George gin sampler (dry rye, terroir, and botanivore), and a bottle of Willet 4-year single barrel rye. They ended up in London in excellent hands. You are welcome to come visit me anytime!

Can you get Clamato juice here? Or add some clam broth to make a Bloody Caesar. Might appeal to a carnivore like yourself.

So did the Widow's Kiss leave you with regret the next morning? A timely revival of this thread. Currently having a cocktail with Miss Fisher (ok watching the Miss Fisher's Murder Mysteries on TV) I was going to make a Carthusian Summer but in a rare event, I was out of lemons but had a couple of limes so I decreased the simple and used: 1⁄2 oz Green Chartreuse1⁄2 oz Gin, Plymouth1⁄2 oz Simple syrup (homemade)1 oz Lime juice2 oz Soda water Love the chartreuse in this but it could use more gin or less soda (or both).

I think the problem is the conical glass. It's really a terrible shape for a number of reasons, not the least of which is how easy it is to slosh and spill. But as you found out, you are close to the rim with only 2/3 of the stated content, and 5/6 is too close. If you had a cylindrical glass you would have nearly 6 oz before the level got too close to the rim. It's like the classic 16 oz beer glass that only contains 12 oz when filled to 1/2 inch from the rim. Good for bar owners, not so good for patrons.