Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Contact Methods

  • Website URL

Profile Information

  • Location

Recent Profile Visitors

1,951 profile views
  1. I would say that the purpose of filtration is to add another marketing label. Having said that, since all American vodka starts out as industrial corn alcohol, I suppose you have to do *something* to it to make it palatable.
  2. Applause for the word "sozzled." 🙂
  3. Hard to go wrong with that rum! That stuff is wonderful. Sounds likes a great recipe, and nice photos, too!
  4. I can say that I'm definitely a fan of the Bigallet. I paid the same price that FrogPrincesse did, $40, but it was well worth it.
  5. Huh. I wasn't aware that it had disappeared. I bought a bottle some years ago, and I recall not being super impressed with it. This year, I received a bottle as a Christmas gift from coworkers. I seem to be enjoying it a lot more this time around. I don't know if it's because a) I didn't pay for it; b) my palate has matured a bit and I appreciate its nuances more; or c) they've altered the blend slightly (not claiming they did, but if they have). I'm going with 'B' because that's what I'd like to believe.
  6. Oddly enough, I don't think I've ever tried it with just a small amount of bitters! I suppose I should. Ted Haigh's recipe was the first time I encountered the drink, so I went ahead and made it that way, and liked it. It's not something I make very often, though. I had it in a restaurant once by requesting "Gin & Bitters," and even though I had no idea how much bitters was used, it tasted fine. I imagine the bartender raised an eyebrow upon receiving the order! Three drops, however, sounds rather minimal. I might have to do some experimenting . . .
  7. For Pink Gin, I usually follow Ted Haigh's recommendation of "six goodly dashes" of bitters. It sounds like a lot, but try it!
  8. Interesting. A friend recently brought me a bottle of Karner Blue gin from New Hampshire, which is also made from apples. Yes, there is a decidedly different taste. I'll have to give it a whirl in a Pink Gin.
  9. brinza


    I don't think it is in the U.S. yet. I even checked with the Party Source, and this was their response, " Italicus has not been offered to us as of yet. I checked their website, and it appears current distribution is limited to Europe. We will certainly be on the lookout for it, and pick it up once it's available to us.") Here is another article about it: https://talesofthecocktail.com/products/new-italian-spirit-reviving-long-lost-category
  10. brinza


    Italicus Rosolio di Bergamotto Liqueur https://www.diffordsguide.com/beer-wine-spirits/liqueurs-alc-cordials/fruit-liqueurs/BWS005652/italicus-rosolio-di-bergamotto Has anyone had this, yet? I was reading about it recently and find it very intriguing. It seems like a completely different category of aperitifs. Curious to hear any opinions or reactions.
  11. I love the color of that one, especially in the upper photo. I read an article about this book last week and was very impressed by the review. Definitely got to get it now! Nice work, campus five! And FrogPrincesse, too!
  12. DrinkupNY has an interesting way of getting around certain regulations, like with PA, for example. (Note: I may or may not have ordered from DrinkupNY ). They put the onus on the buyer by having you agree that they are not shipping to you, but rather YOU are hiring the carrier to pick up a package at their store and take it to you. So they can legally say, "We didn't ship a damn thing into Pennsylvania, you hired UPS to come get it." Having said, that I do recommend them.
  13. Speaking of pre-tiki drinks, one of my new favorites is the similarly named Queen's Park Hotel Super Cocktail that I learned about from Jeff Berry's Potions of the Caribbean. I keep going back to this one over and over. Very unique drink with a unique flavor.
  14. Since Smith & Cross rum has been mentioned a couple times, don't forget Sam's Kinsey Report. (You really don't have to click the link: it's equal parts S&C and Bonal).
  15. Finally got my hands on a bottle of Gran Classico, so the other day I made the Negroni variation suggested on the bottle. Really, really nice. So good that when my friend came over for drinks later that evening, instead of asking him what he wanted, I just began preparing him one of these. He loved it as much as I did. 1.5 oz Ungava Gin 1.5 oz Cinzano Rosso sweet vermouth 1.5 oz Gran Classico
  • Create New...