Tiare

The only commercial grenadine i`ve seen here is Saturnus and Rose´s. I don`t think any of these are good..POM seems intersting though as well as Stirrings.

Here is a link to Seamus blog Bunnyhugs and about how to make quality grenadine: http://bunnyhugs.org/2008/03/18/making-quality-grenadine/ I said i was going to try and now after i`ve made recipe 3 and 4, and i think that 4 by far is the best. Its more messy and laboursome but its worth it as it gives a more brilliant Grendine flavor. I also made a twist on recipe 4 by adding 1/4 cup Hibiscus flowers to soak for 6 hrs after the heating was done. (Thanks Chris!) The Hibiscus flowers added a very deep red color to the Grenadine as well as a sweet and floral aroma and taste to the pommegranate flavors. If i had known that this would yeld such a nice and fresh grenadine i would have doubled the recipe..

Finally managed to get one! chocolate mousse..mm

Interesting article, i wish there were any of those old liqueur stores in my country... but there is none..we have ONE liqueur store and its state owned. So i have to get my Haus Alpenz stuff from friends in the US.

I agree to that but i also think that high quality spirits make high quality cocktails, provided that they are well crafted with good ingredients.. I`m a tikidrink lover and i want to use good quality ingredients in them.

What about an aged white rum? like Appleton white? i`m not really a vodka fan..but a rum person.. I can also think a agricole blanc or vieux would be very nice with this made in a Ti punch style.

At home for grilling indoors i can only use a grill pan on top of the stove..but it did the work just fine. I cannot compare to a charcoal grill but thats usually what i prefer for grilling.

Sounds really yummy.. I made 2 mojitos tonight with HC anejo blanco. One with fresh lime juice and one with grilled and the grilled one was more deep and a bit smoky tasting. Nice! Any good drink ideas for the grilled grapefruit, red and white?

Thank you hummingbirdkiss, its what i was figuring but i wanted to hear some opinions. Quote: I have only used it in a fantastic version of mojito myself ..or for marinades, sauces. Its something like that i`m after..but i also is thinking on a syrup..i think i got to experiment. TAPrice: You only grill the cut side.

Is there anyone here who can explain how to make grilled lime juice? its an ingredient in the $51 margarita the Vault and i`m curious about how to make it..not The vault but the grilled lime juice! and from that maybe a grilled lime syrup could be made..

I can vouch for that recipe, its the recipe i`m currently using.The orgeat you get is worth the effort.

Nightcaps are for me a sipping rum…and which rum varies.

To me there are white, golden, dark, spiced, overproof, premium rums.. There are industrial rums and agricole rums.. There are pot stilled rums and column stilled rums..and blends.. So many rums..it got to be the most vesatile spirit of all and what is better for you depends on how you are going to drink it.. As said.. an agricole is best in a Ti Punch.

Interesting discussion! "Interpret the recipe to find something suitable on the market today!" That is just common sense i think. When some ingredients are impossible to find I try to find something that is as close as possible - as well as experimenting a bit.. After all the most important thing IMHO is to enjoy what you drink! For me it works in a Mai Tai with Appleton 12 + st James hors d`age and Appleton vx + Havana Club7. But i want to try Silver Seal millenium..

The only thing to do is to stock up...

Hm....Green Chartreuse....maybe not a bad idea....maybe it can be paired with Campari?

Yes you sure did, and thanks for your effort! It really was a short mail........ Well, for my part i want my old bug juice so i`m gonna stock up..reserve a shelf in my bar for old Campari alone.....

So all of us then, who feels that it has a different taste..is it just imagination? Is it possible that the taste in my old bottle has changed over time compared to the new..because they do taste different.

I just checked your blog and what you have written, you hit the nail! I had my first Campari when i was 15..and after that one i have been hooked all my life so this really matters to me, seriously. I look forward to see what they will reply if they reply. I hope you don`t mind if i quote you here: I think this is a major concern that is likely to become more pressing as the acquisition of spirits continues worldwide. To prevent the degradation of the quality of our favorite spirits, it is important some steps be undertook. First, sharing perceptions of changes in spirits with other enthusiasts on sites like eGullet is important because it will attract attention to possible recipe alterations that might have gone unnoticed otherwise. This is REALLY important.

I also noticed that the old Campari has a longer finish..with this new one it finishes rather quick..or do i imagine a vain thing here?

I find that very hard to believe..the mouthfeel IS different..to me it feels more "oily" (??) and at the same time the taste feels more "watery"..it doesn`t have the same full deep Campari taste it used to have. Its like it has been dilluted and i also lack some of the citrus taste.

I have received a few requests if i can find an old recipe for homemade Swedish punsch and here are a few. I have never tried these recipes myself so i don`t know the result.. SWEDISH PUNSCH RECIPE About 2,25 litres 8 dl water 11 dl sugar 9 dl 40% spirit 35 cl "Extra Fine Batavia Arrak" 37 cl white wine or lemon juice according to taste simple syrup 1 dl strong tea. Heat the water and dissolve the sugar. Cool. Mix the simple syrup, spirit, arrak and wine or lemonjuice. Add some tea for color. RECIPE FROM ABOUT 1950 1,5L water 1 kg sugar 3 tbslp dark sugar 1 tsp citric acid 6 tblsp vinegar (15%) 1,4L vodka or spirit 96% 350 ml extra fine Batavia Arrak 350 ml dark rum 350 ml dry sherry (ex amontillado) 60 ml good cognac Take a large pot and add 1 1/2L water.Add the sugar and the dark sugar,citric acid and the ättikan.The citric acid and the vinegar adds a bit of tartness and that special yellowish color so nessesary for a true Punsch. Bring to a quick boil and stir until the sugar is dissolved. Leave to simmer for a couple of hours. Leave to cool before adding the spirits. Stir real good for at least 20 min before bottling. RECIPE FROM 1755: "Boil water in a tea pot and pour the hot water in your Punsch bowl and add lemonjuice and sugar and then the Arrak." Start adding the sugar in the bowl, then add lemonjuice and hot water.Stir until the sugar is dissolved. Add the Arrak and stir. Add the peel of a fresh lemon. Cool before bottling. 7 dl arrak 2 l water 3,5 dl clear strained fresh lemon juice 700 g sugar ANOTHER RECIPE 2 oz. Batavia-Arrack van Oosten 1/2 oz. Rum 3/4 oz. Fresh Lemon Juice 1/2 oz. Simple Syrup 3 oz. Water A pinch of ground cardamom or nutmeg. OLD PUNCH COCKTAIL RECIPE Doctor": 1/3 gin, 1/3 punsch, 1/3 pressed fresh lemon juice.

I read this about Campari with horror...nooo it cannot be true!! I have been drinking Campari for 20 years something and its my all time fav non-rum-drink! Now i know for sure that they have changed the formula..and i`m NOT happy! I went to the shop after work today and discovered that there were only the new bottles on the shelf. I bought one and back home again i compared it with my old bottle. And there really is a difference.. The old Campari tastes Campari while the new has a bland and also a more sweet taste.. I compared them neat. I will have to make a comparasion with some ice and soda as well. But gheee i`m sooooo disappointed! Got to stock up on the old bottle from EBay..