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CincyCraig

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    Cincinnati, OH
  1. If it's a very elegent and dry rum you might pull it off. Ron del Barrilito 3 Star comes to mind.
  2. I made another Regent's Punch last weekend, but as I was assembling it I realized that I had failed to make the pineapple syrup, so I improvised a quick substitute. I made a 2:1 rich simple syrup using unsweetened pineapple juice in place of the water, and demerara sugar. The quick pineapple syrup worked perfectly and tastes great, in fact its more flavorful than the long soak method detailed in Wondrich's recipe.
  3. Just a quick note; I made a batch of Fish House Punch using the liquor.com/Wondrich recipe that I previously posted: We had a pitcher of it last night, plus I bottled the above for enjoying later. I followed the liquor.com recipe and it does call for far too much water IMHO and tasted very diluted (even before adding any ice). I had to add more spirits, then add more lemon juice and demerara syrup to adjust the flavor. The result was very tasty and went down way to easy. The color surprised me though, it turned out vaguely greenish instead of the reddish hue that I was expecting.
  4. I found a new-ish Peach Brandy from Peach Street Distillers of Colorado at my local liquor store, The Party Source: This an 80 proof real Peach Brandy. I have not been able to find a great deal of information about this product, even from Peach Street's own website, so I do not know its exact age. What I have been able to learn is that this brandy is made from handpicked, hand pitted peaches from orchards in Palisade, Colorado. Peach Street fermented the peaches into brandy, and then placed the eau de vie into barrels to age. The final product is surprisingly smooth given its (I suspect) yo
  5. I found a new-ish Peach Brandy from Peach Street Distillers of Colorado at my local liquor store, The Party Source: This an 80 proof real Peach Brandy. I have not been able to find a great deal of information about this product, even from Peach Street's own website, so I do not know its exact age. What I have been able to learn is that this brandy is made from handpicked, hand pitted peaches from orchards in Palisade, Colorado. Peach Street fermented the peaches into brandy, and then placed the eau de vie into barrels to age. The final product is surprisingly smooth given its (I suspect) youn
  6. No trouble finding it here in the Ohio area, both sizes are widely available in both grocery & wine/liquor stores, and well priced too if I might add. I second hunting down Dolin Vermouth de Chambéry, it's one of, if not the, finest vermouths in the world.
  7. Thanks for your reply Samuel! Just to clarify, are you saying that I should try and get the punch off of the sediment while it ages, or just when I'm ready to serve it? Cheers, Craig
  8. I'm hoping that someone can help me here; I strained my punch base using a fine mesh strainer yesterday and put it into sterile mason jars. I put the jars into my wine cooler to age until at least Halloween. Tonight I looked at the punch and it had turned into a lighter color of red that is crystal clear, and there is a large deposit of 'stuff' that has collected at the bottom of the jars. This deposit is a thick layer of lightish colored sediment that has collected in the bottom of the mason jars. As I said, the punch liquid is completely clear now that this sediment has settled out. Here a
  9. I made a batch of Chatham Artillery Punch yesterday with the intention of putting it away for the holidays. I used an amalgamation of David Wondrich's two recipes from Imbibe and Punch, plus the addition of a little Benedictine (the use of which I've read in several older CAP recipes). I've made the Imbibe CAP recipe before and I felt that it lacked a bit of kick, but the recipe in Punch seemed too strong and too overtly alcoholic to me. Here's what I came up with for my base: 2 750ml btls of Meier's Pink Catawba 1 750ml btl Cruzan Single Dark Rum 1 750ml Bottle Old Overholt Rye 2 cups Hardy's
  10. I had that very Regent's Hangover back during the Holidays. It wasn't very pleasant to say the least.
  11. That was a very nice post on your blog Chris. I wrote a post about the Regent's Punch on My cocktail blog as well, however you're a much better hand with a camera than I could ever hope to be. I made a batch of Regent's Punch last week and had the opportunity to perform an interesting head-on-head comparison; I served half of the punch with a very good Champagne and half of it with a decent sparkling wine. For the first half of the punch, I added a bottle of Champagne J. Lassalle Brut Premier Cru Vintage 1998 (I know, it was an extravagance but it was our Christmas Eve celebration at home, so
  12. Hardy "Red Corner" VS Cognac is selling for $20-22 per bottle in these parts. It is a great mixing cognac and works well in cocktails and punches. It's just a wee bit hot for enjoying neat, but it's a solid mixer at a reasonable (but not cheap per se) price.
  13. I order regularly from Hi-Time Cellars in Los Angeles. Great selection and prices, and good service as well. http://www.hitimewine.net
  14. Kathryn, The apples do add flavour. I neglected to write that I pour all of the apple juices that accumulate in the bottom of the of the baking dish into the Wassail along with the apples. The carbonation is pretty much gone after the Wassail is heated. I have a batch of wassail in the crock pot as I write this, the Mrs and I are enjoying it while putting our Christmas decorations out. I added a bit of Calvados into the punch tonight along with the sherry, perhaps 1/4 cup. It's very tasty.
  15. Since the holiday season is here I thought that I would share a recipe for a Wassail Bowl. Wassail is an spiced ale and apple punch, and gains its name from the Anglo-Saxon phrase 'waes hael', which means something like 'good health'. The Wassail Bowl: 6 bottles ale 12 small apples 3 whole cloves 3 whole allspice 3 broken cardamom seeds 1 broken 3" cinnamon stick 1 tsp ground ginger 1 tsp ground nutmeg 2 cups sugar 1 fifth dry sherry (1 750 ml bottle) Bake the apples at 350 for 20 minutes, or until tender. Tie the cloves, allspice, cinnamon, and cardamom into a cheesecloth bag, pl
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