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Chris Hennes

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About Chris Hennes

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    Norman, Oklahoma

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  1. Drinks! 2017 (Part 1)

    El Presidente (from The Art of the Bar) 2oz aged rum .75oz Carpano Antica 3 dashes Pechaud's
  2. Drinks! 2017 (Part 1)

    Rosebud (from The Art of the Bar) Essentially a tequila Manhattan with a rosewater rinse. Drinkable, but not adding this one to my rotation.
  3. Drinks! 2017 (Part 1)

    Mississippi Mule It was interesting to me to read @eje's comments about this drink when he made it. I used the proportions from The Art of the Bar, which contain significantly more creme de cassis and lemon juice than the Savoy version (the Art version is 2:1:1 gin:lemon juice:cassis). I enjoyed the drink overall. Not terribly complex, but a nice sour.
  4. Drinks! 2017 (Part 1)

    Colonel Carpano (from Kindred Cocktails)
  5. Pickled Mustard Identification

    OK, here are a couple more photos of the one I only had the front of before:
  6. I was at our local megamart last night and started tossing packages of pickled mustard into the basket. Just in Every Grain of Rice alone Dunlop lists six different varieties of pickled mustard, and I'm assuming there are actually many more out there. I came home with four that I'd never tried before, but now I need help relating these to the six that Dunlop lists. Maybe in some cases they are literally the same product, or maybe they have some resemblance, or maybe they are fundamentally different. I have no way of knowing! The six that Dunlop lists are (using her characters and translations here): "Olive" vegetable (gan lan vai) Pickled mustard greens (suan cai, pao cai) Sichuan preserved vegetable (zha cai) Sichuanese ya cai (ya cai) Snow vegetable (xue cai, xue li hong) Tianjin preserved vegetable (dong cai) Now, here are the four packages that I came home with: 1) 2) 3) 4) Do any of these packages map to what she is talking about?
  7. Drinks! 2017 (Part 1)

    Last night, Crux .75 Cognac .75 Dubonnet Rouge .75 Cointreau .75 Lemon Juice The instructions said to stir, I shook. The color is really striking.
  8. Drinks! 2017 (Part 1)

    A couple from this past week I didn't get around to posting: Seattle Manhattan (a Manhattan with half the vermouth replaced by coffee liqueur) Corpse Reviver #2
  9. Drinks! 2017 (Part 1)

    Yeah, torn up and added to the tin. They add a fantastic flavor note.
  10. Drinks! 2017 (Part 1)

    Companero (by Sean Muldoon) 1 oz rum .5 oz white creme de cacao .5 oz lime juice 3 torn basil leaves .25 oz sugar syrup It doesn't need the simple syrup, IMO, but otherwise a fantastic drink.
  11. Cocktails with Bénédictine

    Another La Louisiane, different ratio (.75 of all the main spirits)...
  12. Drinks! 2017 (Part 1)

    "Limp" is a good description. Totally drinkable, lovely thirst-quencher, not exactly an exciting flavor profile. Serve it by the pitcher.
  13. Drinks! 2017 (Part 1)

    This evening: Tango (from Hess's The Essential Bartender's Guide) .5 oz rum .5 sweet vermouth .5 dry vermouth .5 Benedictine .5 orange juice
  14. I'd love some more recs for IAH in Houston -- I've got two standbys, Popeye's and Le Grand Comptoir. Popeye's is great, and I do love chicken biscuits for breakfast, but you can't exactly kill time on a long layover there. For that I go to Le Grand Comptoir, whose food is so-so, but they have a pretty decent wine list with basically everything available in four different sizes ranging from 100mL to the whole bottle. I think there's a Smashburger going in, but I haven't flown through since the beginning of the summer and it wasn't open yet then, and again, you can't kill time there. I've tried 3rd Bar Eating House a couple of times and it's been hit and miss. Barcüterie is fine for a quick bite and a drink, especially if you're on a puddle-jumper leaving from that mass of gates. Cat Cora's Kitchen only has one thing on the menu that I like (one of the salads), but if I'm in the mood for that salad I'll go there. I ate at Pappadeaux Seafood Kitchen once, but don't really remember much about it.
  15. The Bread Topic (2016-)

    I did, but I made it in 5x9 pans, not the 4x8 she calls for. So I wound up with two 5x9 loaves and one small free-form loaf that I ate immediately out of the oven. Which I figured was OK because the instructions say to cool before slicing, and I didn't slice it.
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