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Penwu

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Everything posted by Penwu

  1. I got the chance to visit the Roundhouse distillery north of Denver recently, and came back with a bottle of their new Coretto coffee liqueur. It's fantastic stuff on its own, but I would like to take advantage of it in some mixed drinks. Can anyone recommend a good recipe that showcases coffee liqueur, something beyond the usual White/Black Russians?
  2. I stumbled across a bottle of very old de Kuyper Geneva at an antique store this morning, and I'm trying to find some information on it. I didn't have a chance to take it out of the glass case to examine it closely, but it is full, and the store owner says the seal is intact. I've attached a photo I found of a bottle that looks just like it (though the one I was looking at had a bit of the label torn and missing. Does anyone have any idea if it would be a particularly valuable bottle for a collector, or if it might still be suitable for drinking? I'd appreciate any input you might have.
  3. I was given a bottle good chestnut liqueur - and ideas for mixing with it? I tried a chestnut sour as a variant of an amaretto sour (just chestnut liqueur and lemon juice), and it was good, if a bit sweet for my taste. That's been the extent of my creativity, though - any ideas?
  4. This is "Petite liqueur de chataigne" imported from France and produced by Elie-Arnaud Denoix.
  5. Math help?

    I believe it's: 60mL 80pf + 3mL water = 40mL 120pf + 23mL water 60mL 80pf + 5mL water = 40mL 120pf + 25mL water 60mL 80pf + 10mL water = 40mL 120pf + 30mL water The procedure is to figure out the amount of pure alcohol in the mixture (in your case, 24mL, or volume booze times percentage alcohol). Then divide that number (24mL) by the alcohol fraction of the new booze (.6). This gives you the volume of the new booze to use (40mL), and just fill to the final total volume with water. So for 90pf stuff, you would use 53.3mL and fill with water.
  6. I would like to put together an vintage style bartender outfit for use working private parties and the like. Does anyone know of some good sources for pictures of what quality bartenders of the time (either 19-teens or 1930s) tended to wear? Good reference books, or web sites, or movies with historically accurate costuming?
  7. I have a professional costume maker in the family, so I'm looking for information rather than finished products. Primarily pictures of what was actually worn at the time, which I expect would be basically shirt, trousers, and vest. The question is, what type of shirts/vests/etc.
  8. 151 anyone?

    Jeff Berry's books have a couple of good recipes based on 151 rum - though they're meant for a really good 151 like Lemon Hart, not Bacardi. I really like a swizzle of LH 151, brown sugar, and mint leaves.
  9. Vintage de Kuyper Geneva

    Thanks! That definitely helps. The bottle doesn't have a pontil scar, and does have seams up the sides (including all the way up the lip).
  10. Vintage de Kuyper Geneva

    Ok, I went back and bought it. The cork appears to be intact, and it's full almost right up to the top...so now I need to decide whether or not to crack it open, or leave it sealed. Can anyone help me identify the vintage I've got? Any idea if it's still drinkable? Anyone know any details about de Kuyper Geneva of this age? Here are a couple pictures of my bottle:
  11. Rittenhouse Bonded Rye

    I tried to order a bottle through the bar I work in (in Arizona) and the distributor (Southern Wine) has the 80-proof, but said they've been backordered on the 100 for two months.
  12. 45 I'd drop the Whiskey Skin (the Toddy is already there...) and replace it with the original Hurricane (2:1:1 Jamaican rum, passionfruit, lemon) I think a Last Word would be only too appropriate. And it's a dang good drink - no need to get super fancy.
  13. MxMo XXXVII: First Time

    The drink I've had the best response to from cocktail virgins is Dale DeGroff's Anejo Highball (though with blackstrap rum, perhaps it should have a slightly different name). 1.5oz anejo rum (Cruzan blackstrap) 0.5oz curacao (Cointreau) 0.5oz lime juice 0.25oz pimento dram (St Elizabeth) dash Angostura 2-3oz ginger beer I've tried others, including Aviations, Sazeracs, and Margaritas. Some people really liked them, but others definitely didn't. The Anejo Highball seems to be pretty universally liked.
  14. Why are you worried about offending the bartender? His/her job is to make the drink you ask for, so the more specific you are the better. If you the bartender grumbles about not using vermouth at all, then you should tell them exactly how much you want, because they're clearly not going to get it right by chance. Only a really lousy bartender would be offended by you helping them out with extra information (and I say that as a full time bartender myself).
  15. Darwin Day Cocktails

    Well, the Martinez/Martini/Dry Martini/Vodka Martini is an excellent example of a drink evolving in response to a changing environment. Even if you don't like where it ended up, just pick your favorite stage and drink that.
  16. Thanks, guys! I ended up getting a bottle of Lustau "Los Arcos" dry amontillado (which cost me $13 at Total Wine). Haven't had the chance to crack it open yet, but I am very much looking forward to it - and that Bamboo will probably be my first drink, since I have a fresh bottle of NP dry already.
  17. For the home bar, where speed isn't really a major criteria , I'd definitely get one of the Oxo measuring cups. In fact, I did. Going from 1/4oz up to 2oz is great for making nice precise cocktails (and the measuring cup style is much easier to use without spillage than jiggers). My only gripe is that mine doesn't have a 3/4oz mark, so I need to either estimate 3/4 or pour a 1/4 and then another 1/2. For a commercial bar, the dual ones are more practical - I have a 1/2-1 and a 3/4-5/4 at work, and use both (though the 1/2-1 gets the most use). Having a 1/4oz measure is, IMO very important for the home bar. Much of the stuff that is called for in 1/4oz increments is powerful enough that a small error in measurement can really affect the end drink.
  18. Uses for Agwa?

    It doesn't have much of a nose... Tonight I'm going to try substituting it for Benedictine in something, and see how that works out.
  19. The Recession

    I work in an airport bar...our business is a little bit slower than this time last year, but not by much. Things appear to have hit the airlines much harder than us.
  20. This is kinda similar to the ongoing thread on liquor cabinet organization, but distinct enough to get a new thread, I think. I'm going to be building myself a house in the spring, and I'm to the point of drawing up finalized plans. It's going to be a small apartment-sized place, and I can only allocate 2-4 feet of counter space for my little home bar (plus space for lots of bottles nearby). I want to have a space well equipped for making all types of drinks, with space for all my bitters, tools, the day's citrus, glassware, and a handful of commonly used bottles. I won't be throwing any huge parties, but could need to serve three or four people at a time. What elements would you make sure to have a in a small home bar like this? Would you want to have a small drain sink even if the kitchen sink is just a pace or two away? What type of storage systems would work best?
  21. Canton Ginger Liqueur

    I recently found a bottle of Canton on the shelf of my local BevMo, and jumped on it. It tastes wonderful neat, if a bit simplistic. It's got that same burning (in a good way) taste that fresh ginger has. I hadn't been looking for it specifically, so I don't have any drinks lined up to try it in (though I'll be having one of those Stormy Weathers tonight), and my one use so far has been an experiment: Spice Market 1.5 oz light rum (Cruzan) 0.5 oz Canton ginger liqueur 0.25 oz Pimento Dram (St Elizabeth) Tasted pretty good to me (I like spice flavors )...
  22. The more glasses of chilled vodka (I'm sorry, "martinis") you serve every day, the stronger the urge gets to fight vinophobia. Is it a civic duty? No. But it does help you keep a positive attitude.
  23. About the Anejo Highball...I just tried one with the addition of 1/4oz pimento dram (St Elizabeth), and it was really flippin' good. The allspice really fits in well. I tried it because apparently Dale DeGroff originally made them that way: (http://www.smallscreennetwork.com/video/97/anejo/)
  24. I've been building up a list of interesting, hard-to-find liquor that just isn't available in Arizona (for some reason, Phoenix seems to have a serious lack of really good liquor stores). I saw a mention of Hi Time Wines somewhere, and when I checked out their catalog I found almost everything that had piled up on my "unavailable" list! The prices are pretty good, too. Maybe not screaming deals, but I'd've been willing to pay more for some of this stuff just because I can't find it anywhere. They delivered overnight via private courier/package service (cost: $20 for a $155 order), so they might be able to skirt some of the shipping regs in some states. Anyway, I thought it might be a great resource for other folks in those poor over-regulated places. I'll certainly go back to them when I need to restock and get more unusual ingredients (Canton Ginger liqueur is definitely on my list for next time).
  25. Equal Parts Cocktails

    Another one (which I happen to be drinking as I write this) is Satan's Whiskers: 1/2 oz gin 1/2 oz sweet vermouth 1/2 oz dry vermouth 1/2 oz orange juice 1/2 oz orange curacao 2 dashes orange bitters Shaken
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