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    Boulder, CO
  1. I love the Fee Brothers barrel aged in whiskey sours and I've also found they're quite good in a Manhattan although for that application I go with 2 dashes Angostura and one dash of the Fee's. I really like the warm spiciness of them from the cinnamon, cloves, allspice, etc. Seems to complement the flavors of bourbon. As for your comment on the Old Fashioned, maybe dial down the amount of sugar you're using to account for the perceived sweetness of the Fee's?
  2. I'm going to throw a small get together. Probably offer my usual assortment of classic cocktails.
  3. I'm not a Chicagoan but I bought mine online from kegworks.com
  4. I'm working up my own travel cocktail kit. My plan is to build a kit that will allow me to make a number of cocktails with the plan of buying spirits and/or juices where ever I happen to be. Here is what I'm planning to include at this point: Angostura Bitters (Dropper) Peychaud's Bitters (Dropper) Regan's Orange (Dropper) Fee's Old Fashioned (Dropper) Absinthe (Dropper) Maraschino (Dropper) Sugar (White) Sugar (Demerara) Spoon Knife Wine Opener Shaker Strainer Jigger/Measuring Cup The only problem I'm still mulling over is by adding a shaker to the kit I greatly increase the size. So that may be an optional item. Any one else have something similar?
  5. Thanks for the heads up! Have one on the way.
  6. Does anyone have a picture of a Libbey Coupe? I can't seem to find a reference pic on the web. ETA: Scratch that. I found a good sample pic. Libbey Champagne Coupe
  7. I personally use an Oxo mini measuring cup when mixing (like this), but still use the method you've described above. I keep all my syrups in squirt bottles in the fridge to make it easy to dose them out at will.
  8. Another tip that has really worked well for me is to separate the ingredients from the tools. Since most of my mixing is done on my counter next to my sink all my tools are kept in the cupboard directly above that area or in the drawers directly below. This keeps everything at my fingers and allows for easy storage once everything is cleaned. I like lperry's suggestion of a lazy susan but I caution you that when these become unbalanced (eg due to drinking some of your supplies) they don't turn particularly well. I think one would work great for lighter supplies though like bitters. Another option would be to find a wine rack type of storage system where you could have all the bottles on their sides. This would maximize your space usage, but would make identifying each bottle more difficult.
  9. My Liquor "Cabinet" as of This Evening Chris, I had a very similar problem about six months ago. Each time I needed a bottle I ended up having to remove about six others to get it. So my solution was to go with shelves from IKEA which are now in my dining room. This works well for me as my dining room is right next to my kitchen, so it's easy when it comes time to mix something up. Plus it freed up a shelf in my pantry, which is always welcome. I sort the spirits by over arching type (gin, vodka, whiskey, rum, etc). Vermouth and syrups are kept in the refrigerator.
  10. I'm wondering if using cocoa powder would make the chocolate liqueur easier to filter. In theory I would think you'd get the chocolaty flavor without the cloudiness. Might have to do some experimentation.
  11. Wow! Great score on the Malacca. I've been scavenging for that one for a while.
  12. I just finished a batch. I usually don't let mine steep for as long as some of the others on this board. Typically one week. Once the steeping is done I filter out the peels and combine with the sugar syrup. Then the bottle heads straight to the freezer until time to serve. Hope yours turns out great.
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