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Posts posted by brinza

  1. On 11/9/2018 at 2:15 PM, damaaster said:

    For “Old Fashioned Week” I decided I wanted to try and create my own version of the classic drink.  I needed some inspiration….

    I’ve always looked up to my older cousin. He is now a Canadian Diplomat and an all around amazing guy (even though he once traded me a worthless Pat Falloon hockey card for my Paul Kariya rookie card).
    I have since forgiven him, and decided to make a drink in his honor.

    I wanted to make a drink that resembled him as close as possible so here it goes:

    2 Oz DIPLOMATico Rhum
    .25 oz Pure Canadian Maple Sugar
    A few drops of Manitoba Made Law Abiding Aromatic Bitters
    Topped with an orange twist

    Stirred on ice, and strained into an old fashioned glass over a large ice ball. Finished with an orange twist.

    My cousin is also known for always wearing formal clothing, ties, suits, etc -even to non formal events…so I decided to stage one photo for him as well(see images)

    Full Recipe & Others Here


    Delon drink.jpg

    Delon Tie.jpg

    Hard to go wrong with that rum!  That stuff is wonderful.  Sounds likes a great recipe, and nice photos, too!

  2. 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. :)

    • Like 1
  3. 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 . . .

  4. 22 hours ago, FrogPrincesse said:

    A Pink Gin with Williams Chase Elegant gin. Very interesting; it is distilled from apples and you can absolutely taste it. It was very enjoyable in this drink.


    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.

  5. On 10/13/2016 at 0:10 PM, tanstaafl2 said:

    So many liqueurs, so little time! Sadly it seems nearly impossible to keep up with what is available or being "rereleased" these day, much less with new products.


    Sounds intriguing though. Is it in the US yet?

    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:



  6. On 6/17/2016 at 4:15 PM, campus five said:

    Here's the first thing I made: Puka Punch

    It was so good I had to make it again two days later.



    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!

  7. On 3/28/2016 at 4:59 PM, tanstaafl2 said:

    A little depends on the Byzantine limits some states place on sales of spirits from online locations. Some states permit wine but not liquor to be shipped to you. Some stores won't sell to a state that has limits and some will. Some states won't let stores in their jurisdiction sell online to out of state locations. it is bizarre and remarkably frustrating (and something I will fix immediately if I was ever elected dictator!). Most California stores and Binny's in Chicago won't ship to me which probably isn't a bad thing or I would spend even more on liquor than I do now (and what I spend now is already way too much!). Both DrinkUpNY and Astor (which seems to have more variety than DUNY) will ship to me so I have to rely on what they have and the typically higher, although not always, NY prices.


    So a long way of saying it depends in part on where you live as to what the best options might be.

    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.

  8. On 9/10/2015 at 2:20 PM, Hassouni said:

    I should note however, that the Queen's Park Swizzle is a pre-tiki drink, of the sort the magnificent Cane & Table in New Orleans specialize in.

    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.

    • Like 1
  9. 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

  10. On 12/11/2015 at 11:40 AM, ananth said:

    a good option a bartender told me :

    50ml plantation 3 stars (or Havana 3)
    10ml W&N
    25ml lime juice
    2 barspoon of sugar


    I also have a question.

    Why a daiquiri is the only sour which balance is so hard to get? There is a lot of ratios for this cocktail whereas a whiskey sour or a gimlet don't create so much debate.

    What is so special about this cocktail?

    The ones that give me trouble are the Jack Rose and the Scofflaw (perhaps technically not a sour since it has vermouth in it, but it works like one).  If you are having difficulty, you might want to begin with David Embury's 8:2:1 ratio and go from there.  You'll get a drier, slightly tart drink in which you can really taste the spirit.  Every time I have difficulty with a sour, I find out that it's not because I had too much of either sweet or sour, but because there is too much of both.  Once you take them both down a bit, the flavor of the spirit shines through.

    • Like 4
  11. Now that Lemon Hart appears to out of production yet again have you seen/tried the new Hamilton 151 Demerara rum yet? I am curious to try it next to old and new Lemon Hart and perhaps the Plantation and Lost Spirits over proofs.

    I recently acquired a couple bottles of the Hamilton 151 (available at The Party  Source :wink: )*.  I definitely recommend it.  Unfortunately, I didn't have any Lemon Hart left to compare to, but I found the Hamilton to very agreeable.  My immediate impression upon tasting it straight was that it is as good a substitute as you can hope for, if not superior to Lemon Hart.  I also got his Pot Still Jamaican Black Rum.  I have to say it's a little weird when tasted straight, but once you put it in your tiki drink it's magic.


    *I went looking on the Party Source website for Lemon Hart and when it didn't turn up I saw this "Hamilton 151".  For about three seconds, I'm thinking "what the hell is Hamilton ru---ohhhhhhhhh!!!"

  12. I've been drinking a lot of Brown Bombers lately.  (from the PDT Cocktail book)


    2 oz George Dickel Tenessee whiskey (I've just been using bourbon, however)

    0.75 oz Lillet

    0.5 oz Suze


    A good example of a drink where the sum is more than its parts, and the key to this one is in the ratios.  Everything is in perfect harmony.

  13. Paloma -- tequila and Squirt (or other grapefruit flavored soda).  Add a few dashes of lime juice as well.


    Gin also works well with Squirt, too!


    Daiquiris are always easy to mix up, and don't require anything unusual.

    • Like 1
  14. If you are of a mind to go well off the rails I would suggest for the Negroni ditching the gin altogether and go with Mezcal. Vida or Sombra works nicely. I also tend to sub Aperol for the Campari as well but either can work depending on your preference.


    1.75 Mezcal

    0.75 Aperol

    1.00 Dolin Rouge

    2 dashes Regans Orange bitters


    Of course at this point it is no longer a Negroni. I don't know what it is, but for me at least I know it is good!


    One book I have has a recipe combining tequila and Campari, called a Mexican Sal.  My friend and I tried it, then added chocolate bitters to it, which made it way nicer than we expected.

  15. I have found that more places are asking if you want that up, which I greatly appreciate since I sometimes forget to specify.  However, a lot of places still shake everything, and I never quite feel comfortable asking them to stir it.  Mind you, there are places I go where I know they will always stir what should be stirred without having to be told, but those places are few and far between.


    Worst Manhattan I ever had was once when I did remember to ask for it up.  It was served in a small whiskey tumbler.  Plus, I suspect it was not much else than a shot of whiskey.  I could detect almost no vermouth and certainly no bitters.  I think they made it like they were making a Martini, with just a half a dash of vermouth.  Luckily, I had ordered a good brand of Bourbon, so it wasn't a total loss.

    • Like 1
  16. The Daiquiri is a pretty straight forward drink, including the Cuban Daiquiri (which I think of as a daiquiri made with Cuban rum and different from the Hemingway/Papa Doble or Floridita Daiquiri with various combinations of grapefruit juice and maraschino).


    Short of a rich 2:1 sugar syrup I can't think of what this would be.

    Yeah, kind of odd.  I just can't figure out why they woiuld list the ingredient like that instead of just saying sugar or simple syrup.  If it's meant to be some sort of lime flavored syrup or something along those lines, they neglected to mention that in the book.  No big deal, It was just puzzling.  I think some knd of omission occured during the editing of the book.

  17. I recently got Hawai'i Tropical Rum Drinks & Cuisine by Don the Beachcomber and two of the recipes call for an ingredient referred to as "Daiquiri mixture" written just like that.  But nowhere in the book is there any exaplanation of what that is.  By comparison, there is an ingredient called "honey cream mix," an equal parts combination of sweet butter and honey and they devote and entire page to its description.  But no mention of this Daquiri mixture.  Does anyone have any idea what this might be?  The Cuban Daiquiri and Shark's Tooth recipes call for lime juice, Daiquiri mixture, and rum, so obviously, this would have to be some sort of sweet ingredient, but what?  There is no evidence that it's a commercial product.

  18. I don't mind the term "vodka Martini" but that's how I think it should be, ie the version with vodka should require the modifier, and a "Martini" should be gin.  Sadly, unless you are in a craft cocktail bar, if you just order a Martini, you will get vodka unless you specify that you want a "gin Martini."  It shouldn't have to be that way.

    • Like 1
  19. To me, this is roughly the equivalent of going to a 4 or 5 star restaurant and they serve you a TV dinner.


    There is a huge trend with pre-mixed cocktails, both for products available in stores but also in bars. The White Lyan in London, which is mentioned in the article, has this philosophy behind the bar, where everything is prepared in advance. Cocktails are pre-mixed and pre-chilled, and all the bartender needs to do is dispense and garnish. The result is that the quality and consistency of drinks is improved. Also this allows the bartender to focus on the customer rather than complicated drink preparations.



    Half of the enjoyment that I get from going to a craft cocktail bar is sitting at the bar and watching the mixologist perform his or her art.  If I ordered an enticing concoction from the menu, and the bartender poured it out of a bottle or a dispenser, I would certainly not return to that establishment.  Bottled cocktails are fine for the supermarket or liquor store for convenience when going to a casual party or picnic, but that's about it.  But serving them in a bar?  That's why cocktails went out of fashion in the first place, because bartenders didn't want to be bothered making cocktails, and kept taking shortcuts.  Cocktails turned into "mixed drinks" with only two ingredients, one of which comes from a soda gun.

  20. I just acquired a crock of Peket de Houyeu Genever via the PALCB's online ordering store.  I would highly recommend it.  It's very malty up front and has a decidedly but subtle juniper finish.  It's "rested" in oak casks and has a nice straw hue.  Made in Belgium.  According to the manufacturer, "peket" is Walloon for genever.  I will definitely be ordering more.

    • Like 2
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