haresfur

Ah, much better. I did cut back a little on the raspberry then upped the curacao to a couple of tsp after a taste because I used a pretty hefty lime.

Knickerbocker made with the Imbibe version of Jerry Thomas' recipe: 1/2 lime, squeezed, with rind put into glass 2 tsp. raspberry syrup (Torani) 2 oz rum (Pyrat XO) 1 oz Curacao (Gran Gala) Made in a shaker but poured the ice into the glass after straining out the worst of the lime pulp. Christened my new copy of Imbibe with lime juice in the process. Interesting that the proportions are different from Dave Wondrich's Esquire recipie. I found this a little sweet and heavy on the raspberry but tasty, none the less. I'd cut back on the syrup next time. I think this would be a very good gateway mixed drink and refreshing for a hot day. Next time I'll probably try Cruzan dark just to see how it works but the XO was nice. Could also be interesting with the pineapple-infused rum I have in process. A big thanks to Mr Wondrich for introducing me to this one.

I could do much, much, better but one thing I'm trying to improve is to eat the food I buy. With all the spoilage I probably have the world's most expensive compost.

I tried this with your proportions and I'm not so sure. Tried adding a splash more Benedictine - that wasn't it. Tried a bit more ginger beer - not it either. Threw in some Regan's orange bitters - a bit more interesting. From the way different flavors came and went from the forefront, maybe it's just another "twitchy" scotch cocktail to balance.

Perogies, sour cream, and mango chutney. Yum!

Ah yes, one of my favorite overheard conversations on a street in San Francisco, years ago: A man taking a big swig from a bottle in brown paper handed to him, "Don't make me drink this! You know it makes me crazy!" I think factors as to why this is an American phenomenon are the tax structure and liquor laws. In a number of places it is easier to buy wine than hard liquor and isn't fortified wine taxed more like unfortified wine than distilled spirits? Maybe in other countries table wine is so inexpensive you might as well drink that if you are "on a budget". In my younger days we preferred various flavors of Cribbari (sp?) because of the photo of Papa Cribbari on the bottle and because the flair in the neck kept it from slipping through your grasp. As an old song says, "I just don't feel well without Muscatel".

Thanks for the review, Chris, even though you make me feel like a light-weight. How long were you there? I've been meaning to check out both places but mostly have been just passing through with a quick stop at the liquor store (better selection than WA). Guess I'll just have to make it a priority.

We went to the 1806 Cocktail Bar in Melbourne Australia, for apres footie drinks and tried: Fish house punch - could have sucked down a whole lot of this Corpse Reviver # 2 - nice Sazarac - 1/2 bourbon 1/2 cognac; not bad but a bit disappointing Black blazer - house variation on the blue blazer made with navy rum and black chocolate. Quite tasty and the flames were very pretty. Well worth a visit if you don't mind going for American culture while abroad. I also tried the Junipero martini at the San Fransisco airport - made 2:1 per egullet suggestions. It was nice enough but wouldn't be my first choice drink. Too bad they didn't have any Anchor rye.

Well, it might have been better to email the website and ask them what they thought was the best way to respond to such a negative review. They probably have a useful perspective. No sense alienating any part of the industry if you don't have to. I'm not in the business but I might have composed a response along the lines of being terribly sorry that so-and-so didn't like the restaurant and then explaining the philosophy of presenting carefully prepared meals of fresh healthy ingredients and portions that are hoped to be satisfying for most clients -without directly dissing the reviewer. Let your restaurant stand for itself. Then, sleep on it a few nights, let a friend read it, let a mentor in the industry read it, then either post it or tear it up.

There is at least one: Glen Breton. And boy have they gotten into legal trouble with the Scotch Whisky Association for the name! No, most Canadian whisky is not a 100% rye mash bill; it's actually a distinguishing characteristic of the Alberta Premium/Alberta Springs line. Personally, I get a weird rum-like feel out of the Premium 25-year-old. I'm generally a fan of Alberta Springs, which is the 10-year expression, but I don't really drink Canadian whisky that often. ← Tangle Ridge Canadian also is 100% rye but retains the smoother Canadian character so I would guess it is distilled in a similar fashion. I think it is finished in sherry casks. I like the stuff, but then I was brought up in Canada and still find American Rye a bit challenging. But good question as to when Canadian rye went to having so little rye in the mash.

How to mix Junipero? I almost started a new topic but, after some diligent searching, figured I could revive this one. My impetus is an upcoming long sojourn in the San Francisco airport. I scoped a little on my way west and found that Anchor has a bar with Junipero martinis on the menu. So, not being much of a martini drinker but wanting to try Junipero, how do I get a good one? Is this gin best mixed dry or wet or what? I found references to Junipero in a number of other threads with Aviations and Last Words mentioned as good Junipero drinks but I'm not sure I could get them at an airport bar. Does anyone have other favorite Junipero cocktails/drinks? Thanks for any help making my 6 1/2 hour layover more pleasant.

Not much to report recently but found a Tasmainian Elderflower soda that went quite nicely with the dregs of a flask of Oban. Also tasted some Tasmanian spirits in Hobart. Pepperberry gin was decent, rum horrible and the single cask single malts were worth sampling. Forget the distillery name already...

Please eat them and report back. I'll be the control group

The results are in. eGullet got a nice mention. I'm a relative cocktail newbie and there are plenty of suggestions for me to explore. Thanks for playing! lupec Boston

Welcome! Thanks for your input. I've been avoiding egg white cocktails but maybe it's time for some aerobic drinking

Yikes! I do wish, as a species, our finger nails were thick enough to armor our digits. I attribute my worst fingernail slice to cooking while bopping to the English Beat. So maybe we need to normalize this thread for taste in music.

Working 12 hr night shifts this week, which has really cut into my drinking I don't know how you bartenders can handle the late nights and the after work activities. There is something particularly decadent about mixing spirits with milk and I figured this was the perfect time to try a milk punch for my 1:00 PM breakfast. The Kitchen Aid blender did a good job of turning ice to snow. I used cheap brandy and Goslings Black Seal rum. After a taste comparison I agree with Dr. Cocktail that a splash of good vanilla extract goes well. Besides drinking vanilla ups the decadent factor. As does serving it is one of those plastic beer mugs with liquid in the walls that you freeze to keep the drink frosty. Garnish with a recycled Starbucks straw. Thank you New Orleans! Time for my afternoon nap...

I admire your dedication to your cocktails and willingness to debase yourself for them. Kind of expensive for a gag but I can see the chuckle factor playing with one.

I'm impressed! I'd never be able to identify all those components. Any suggestions where these could be put to best use?

I sent a link to this thread off to the ladies. Very interesting discussion. Sours, especially the Sidecar, and rum seem to be most recommended, although there are some nice sounding gin choices. For visitors who may find their way here from MxMo, a related thread is: Cocktail Drinking for Beginners Thanks for playing everyone; be sure to check out the other entries over at Ladies United for the Preservation of Endangered Cocktails - Boston

Sidecar is good. Another choice is a properly made Margarita with real lime, Cointreau, and agave tequila. That tends to move people from "these are ok with Mexican food" to "Wow, there is something about a well made cocktail. Maybe I should try others." But at the risk of recycling a MxMo entry the last one I made for a novice is the Tacoma Screw (named after a fastener store): The Tacoma Screw In a rocks glass mix: 2 oz white rum 3 oz orange juce ice cubes pour in 1 oz Cassis without mixing float a splash of Pyrat XO rum on top Said novice didn't gag on tasting my Americano so for a bit riskier take, a Campari gateway drink I posted a while back: Campari Sacrilege: 1 Campari 2 Port (I used tawny because that's what I had) 2 dashes (or more) Fee's Orange Bitters Orange twist to garnish Mix Campari and port over ice, add bitters and garnish.

Barbancourt ***** 8yr rhum, neat. My first time trying this (thanks for the reviews Ed!) Yummy.

Hope I'm not treading on anybody's toes, but time is wasting on this month's MxMo and I decided it was time to stage a coup. If any of you read (or write) blogs which cover cocktails, you might know that Paul over at Cocktail Chronicles has been organizing a monthly online cocktail event he calls Mixology Mondays. This month's event is hosted by Pink Lady at Ladies United for the Preservation of Endangered Cocktails - Boston (love the name). The theme is "First Time". To explain: So hurry and post those corrupting concoctions here.

Hmm, I'm striking out with this one: What's in your fridge? Any ideas for recipes? Perhaps a smoothie? Which brings up the question of three disgusting ingredients in an actual recipe - perhaps it tastes better than it sounds... like Salt cod, green olives, and capers Otherwise my vote is for cabbage, yogurt, molasses.

Picked up some Fees Aromatic Bitters in Portland last time I was there and have to say they are wonderful in Italian style lemon soda - with or without rum.