aidan

Just got back from Barcelona. Made it to 41 degrees. We didn't have a reservation to either, and tickets seemed impossible to get into, even with cancellations. We walked right in to 41 degrees at about 7 on a Monday or Tuesday night, so that might be the best way to get a walk in. The food was great. Spherical olives, air bread with Iberico ham, kim chi octopus, curried rice worms and my favorite, nordic snow were all on the menu with many more things that I can't remember off the top of my head. We ordered almost every snack on the menu, and everything was very good. The parmesan ice cream sandwich was a little too much parmesan for me, but in a smaller portion would have been amazing. The cocktails were good, but nothing that I expected. Most or all of them were classic cocktails, with also a list geared towards gin and tonics. I enjoyed my cocktails, but wasn't blown away, and even went to drinking cava by the end of the night. If you want a cocktail experience, I was blown away by the two gentleman behind the bar at Ohla, in the Ohla hotel. It is a tiny bar with two amazing bartenders and great drinks. They made me an amazing angostura based drink that was as good as any drink I have ever had. Next time I go, I will try for reservations to tickets, but the new concept in store for 41 degrees seems pretty cool. 41 degrees

My parents just came back from Ireland and brought me a water bottle filled with the family's recipe for Poitín. Anyone know of any good cocktails that incorporate this?

I see it very similar to calling a coach, "coach." Nothing pretentious or fake, just an acknowledgment of their role.

Not sure how much you want to spend, but what about O Ya?

I can't imagine there is a definitive guide to value for money. There have been studies of people who rate wines higher when they think they cost a lot. I would imagine the same goes with food or the chefs that prepare the food. If Ferran Adria made the same "caprese salad" dish as you, no one would bat an eye. Value is in the eye of the beholder.

Last night I made a blackberry and red wine sauce for a pork loin I had. It is pretty easy to make, just saute onions in butter, add blackberries, add wine, bring to a boil and simmer for a while. I added some cinnamon and maple syrup granules to take a bite out of the acidity. Strain through a chinois and serve with a couple whole blackberries.

How about an Old Cuban. Not very champagne forward, and much more useful in the summer, but still a tasty drink. edited to add my reading comprehension skills that said "This topic here is for what Sam calls ". . . drinks that are fundamentally champagne with stuff added in . . . "" are lacking more than slightly.

I think this waiter sums the "rules" up pretty well. The rules explained.

Maybe not the same as the other drinks, but is there really anything better than drinking a beer in the shower after a long night making drinks for everyone but yourself? It may just be me....

Lots of bluefish on the east coast. At least in New England. Also, a lot of striped bass as well this year.

I have a nice Thai Basil plant growing outside, and figured it may make an interesting addition to a drink. I chose to use it instead of mint and pernod for a French Pearl. Unfortunately, it didn't do too much. The flavors were pretty small, so I used a couple dashes of peychaud's to liven it up a bit. Better luck next time. Does anyone have any good recipes for thai basil?

Gin (Plymouth) Rye Scotch (Oban) Vya (sweet vermouth) Laird's Applejack Cointreau Lillet Blanc Appleton Rum Tequila Angostura

Fedco is a great option. Entertaining catalog as well. Fedco Seeds

What if you filled 5 of the shot glasses with vodka, gin, rum, tequila and triple sec. Fill the last one with lemon juice, and have some simple syrup and coke to finish it. Pour all the shots into the decanter, shake, top with coke and have the kitschiest(sp? is that even a word?) cocktail for frat boys and 18 year olds around.

Hate to say it, but "Mudslides."