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    Auckland (New Zealand) and Shanghai (China)
  1. When I make them I tend to just toss them together. Usually twice as much vodka as Kahlua (I actually prefer Tia Maria), then the quantity of cream depends on how heavy it is (less for a very heavy cream and more for a light one). But I guess cream usually roughly equals the Kahlua. So that would be 2:1:1. I always give it a quick stir in the glass before drinking.
  2. I used to make a Spanish coffee-lemon water ice thing that I'd douse in tequila to make a slushy type thing. This was a very concentrated mixture, and I'd call it more lemon flavored coffee than 'coffee lemonade' (i.e. the coffee taste was very strong). Still, the basic flavor combination of coffee and lemon makes tons of sense. I'd consider tequila as a spirit. Possibly pisco too? Rum of course would also have potential. I'd try a Martinique rum.
  3. Mizuwari is what got me seriously into cocktails. . . The little Japanese bar in Shanghai where I used to drink this would fill a glass with ice cubes, give a long long stir to chill the glass (no idea if it was 13 and a half times!), discard the melt, add more ice cubes (actually more like ice 'chips' or 'shards' or something - they sculpted all their ice with an ice pick), add whiskey, stir briefly, splash of water, stir briefly. Finished. Very nice it was too. I think the standard pour for that drink was Yamazaki 12 Yo, though Suntory Old was there for those on a budget, and a range of other obscure Japanese whiskeys for those feeling flush. I'd say the preparation method is crucial for this drink. The initial long stir, discarding of the melt, and adding more ice, really help get that cold and not excessively diluted drink. Delicious stuff.
  4. The China Blue is a genuine Chinese themed cocktail from Asia. Though I have a feeling the drink may have been invented in Japan. It's a staple of Japanese bars in China and Taiwan. http://bunnyhugs.org/2008/04/14/china-blue/ Or you could try my own invention. . . Though it's Taiwanese themed (to be precise) and involves infusing Genever with Oolong tea - i.e. you may well find it a big pain in the arse to make. I swear it's good though. http://bunnyhugs.org/2008/02/29/oolong-tea-infused-gin/ Or my other very Chinese tea infusion idea. . . pisco with chrysanthenum and puer tea. http://bunnyhugs.org/2008/03/27/chrysanthe...-infused-pisco/ Or go very retro with the Shanghai Cocktail. It's sort of a slightly sweet, anise spiked rum punch. Not bad if you have anisette handy. http://bunnyhugs.org/2007/03/11/shanghai/ Or if you are in the US you could celebrate Chinese and U.S. friendship with the Flying Tiger Cocktail, named after the US volunteer unit based in South-West China during the Sino-Japanese war. http://bunnyhugs.org/2008/03/19/the-flying-tiger/ Ha ha. . .I've excelled myself on this one.
  5. I've been in a lot of Japanese bars in Taiwan and China and never seen anybody make drinks that way. The only place I've seen that style of drinks making is in these stylized bartending competitions that seem popular in Asia. Check the video below of a Taiwanese bartender giving a display of highly ritualized bartending. Her shake is worth a look just to see something bizarre. This girl got famous in Taiwan after winning the 2006 World Cocktail Competition. Political bullying from China means Taiwan rarely gets to compete in anything under its own flag, so it was a big deal when she won and the Taiwan flag got an outing. Hurray! Go Taiwan! But do western bartenders attending things like the World Cocktail Competition make drinks the same way?
  6. Honestly speaking the Turpan dining scene is a little depressing - as of a year ago when I was there anyway. The majority of restaurants are run by Sichuanese immigrants. Assuming you are interested in Uigur food (i.e. the food of the local Turkic speaking people) there are not a ton of options, and the quality is well below that in Wulumuqi, Kashgar or Yili. The town is not very big. There is a strip of restaurants on a street running north-south on the east side of town. I think it is a block to the east of the central square. The central square has a sort of vine covered trellis thing runing southwards from its south-east corner. Starting from the square, follow the trellis south, turn left when you hit the main road, continue east to the next intersection, then turn left again. You should now be heading north and after a short while will have restaurants on your left and right. There is a mixture of Sichuanese and Uigur places here. Some of the Sichuanese places also offer Uigur food - probably to cater to tour groups. The authentic Uigur places obviously don't serve Chinese food (problems with pork etc. . .). Anyway, I had an acceptable Uigur meal in the largest and most 'luxuriously' appointed of the Uigur joints. It was on the left hand side of the street heading north, towards the northern end of the little restaurant strip. But really you are better heading to Kashgar, Yili or Wulumuqi. The bread, meat, cheese, yogurt and Kvass in Yili are beautiful. In Kashgar things are a little grimier but the atmosphere can't be beaten. Wulumuqi has a couple of great Uigur/Khazak milk-tea shops just south of the old cinema (about a block north of the big bazaar).
  7. So far as I know Kvass means different things in different places. Central Asia is a pretty big place and I think most areas have their own version of Kvass. I only tried it in East Turkestan (Xinjiang - actually a province of China these days). Their version is supposedly made from grains and honey - but tastes awfully like cider. So I guess my point is that you should not be too put off by the variety of recipes. There seem to be an awful of lot of things out there calling themselves kvass.
  8. Bunnyhugs


    Anyone tried Orange Columbo? It's an orange flavored quinquina from the people who make RinQuinQuin (peah flavored). It is pretty different to either Dubonnet or Lillet (less winey), but has more quinine bitterness than Lillet, and a similar orange flavor. I've tried cutting it 50/50 with Lillet in Vespers. That comes out pretty nice.
  9. I'm planning to arrive on the 15th and leave on the 21st. Reckon I'll catch him? And is his hotel in the general vicinity of Tales? I don't know New Orleans at all - or even the States for that matter. I'm coming from New Zealand. But if he's going to be in town I sure as hell want to have a couple of his drinks. I loved his videos.
  10. So he is still in New Orleans? I googled and found a couple of hotels with that name. The more famous one seems to be in Illinois some place. The one in New Orleans is the Renaissance Pere Marquette. I'm just checking. I'd like to have a couple of his drinks when I visit during Tales of the Cocktail.
  11. The Amsterdam is a good one. One of the better genever cocktails from CocktailDB.
  12. Bunnyhugs


    I finally got a copy yesterday and it's great. . . In fact I can't see me getting any work done until I finish the damn thing.
  13. I tried something with Oolong myself (an Iron Goddess of Mercy to be exact). I used Lychee liqueur as the sweetener. After infusing with London Dry and switched to a Jonge style Genever the second time round. The maltiness in the Genever really matched the earthy notes in the tea. It turned out pretty well. http://bunnyhugs.org/2008/02/29/oolong-tea-infused-gin/
  14. Vaguely following the topic. . . Does anyone know the difference between a 'fix' and a 'daisy'? In the Darcy O'Neil version of Jerry Thomas the difference seems to be that a Daisy is topped with soda, and not prepared with crushed ice. But I think I saw an online quote from David Embury that suggested there was no real difference. Is the Daisy even a 19th century drink? I was about to do a post on old Genever cocktails and wanted to get this clear.
  15. I just did a bit of a gin comparison on my blog. http://bunnyhugs.org/2008/05/29/sketches-f...rison/#more-803 People who haven't tried South might find it interesting to read about. It's not very good though. I have to say that Plymouth and Tanqueray are hard to beat. For the new generation stuff though I rather liked Blackwood's (vaguely similar idea to Hendricks but a bit more offbeat), and Martin Miller's (a bit delicate but tasty). I must try and get hold of this Old Raj sometime. It sounds interesting.
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