shantytownbrown

excellent thanks

i have come in my possesion a bottle of Lyle's Golden Syrup... Since i have only some limited use for this in cooking/baking...can i use it in my drinks? (certainly future i will continue to make my own syrups, but i need to use this stuff up) shanty

I have an icing/frosting recipe that calls for Corn Syrup, I found next to it in the mega-mart, a bottle of Lyle's Golden Syrup (ingredients:sugar cane syrup) (http://www.lylesgoldensyrup.com) Can I substitute it 1:1? dose it contain the same "water" content? Does anyone know what its Simple Syrup comparison is..1:1 2:1 etc, as making it at home would be much cheaper than this pricey UK import. thanks in advance. shanty (aka scott)

I have been holding off on this one, as I havent seen a tasting review..for the price point seems worth a go.. must agree Compass Box is a well thought out line.. did you happen to try Orangerie when it was around? great...yet another must try! I will have to research local prices for this one...

As the above info hints at and a visit to liquor stores confirms, it has actually already begun. ← i have to apologize, i completely missed Reinking's post...

did i hear correct that Noilly is doing away with this "U.S" version and bringing back the original as of this week?? anyone verify?

Great choice, will be suprised if you are disappointed... enjoy your explorations of this part of the spirit world

I'll ask a question to the bartenders from the consumer end.. how do I get a tru martini in a bar without seeming to offend the bartender by telling him/her how i like it.. 2 cases... 1) las Vegas...Venetian, Aquanox restaurant ...asked for a Martinini, called for Hendrix, knowing the young bartender might only make a 6:1 or 7:1 formulation, I asked, "could you put a bit more vermouth in the martini than you usually do, please?", with a disgruntled look he barked back with "I dont usually put any vermouth in", so I said essentially "then any amount will do, thanks" 2)Blue martini, tampa, fla, asked for a Perfect gin martini, thinking this was a "Martini" place (had never been before, visiting family in fla) I figured (wrongly) that the bartender would know what I meant...when Iturned around to the bar I had a nicely chilled glass of gin in front of me..I called him over and got "wasnt it 'perfect' enough for you"... I've taken to ordering a 50-50, just so i know they will get it right...but i dont order it by name...but by description.. I am lucky i can get it stirred when i ask... so, how do i not offend your trade by asking for what I want, without seeming like a "know-it-all"

I enjoy the bruchlaiddah line of islay's.. for others you may try Glenrothes, the younger one runs about $60/bottle.. I concur with the Talisker , Balvienie (12yo double wood being the best value and one of my fav's) and Highland Park comment above... you may also try to find Clynelish, Glenfarclas or Edradour, I find these all complex but fairly approachable for the newcomer.. I would have to say the Caol Ila is a bit advanced for a newbie..I may take the other posters suggestion and try that in a bar before commiting a newbie to a bottle of that...It is great, but not at all approachable.. shanty

I will try that tonight or tomorrow...Saturday, I did a 1:1 (1.5 oz each) gently stirred, strained and served up with a cherry, was much nicer than the crushed ice version i tried initially...

May I suggest Elijah Craig 12 yo Bourbon (around $20-24) for 750ml as a great sipping and mixing bourbon? shanty

this is my favorite glass, Libbey "Bristol Valley", nice edge(libbey's "sheer edge"), but still durable... I just like the shape, seems classic to me... about $75-90/case of 24... do a google search to find **oops sorry i missed the part about wanting rounded not V-shaped, glasses I must say these are a nice variation of the "V" with the way the edge tapers up..just a thought

have a question about this method, a variation, will it work? (i dont have access to smoke these) alton Brown recommends par-steaming wings before air drying, then roasting, then typical "buffalo" sauce, my wife likes this because the skin comes out nice and crisped... if i 1)brine and or marinade (i was thinking jerk style) THEN 2) par-steam.... then 3) air dry in the 'fridge 4) roast 5) glaze/coat when done with an appropriate sauce (i want a sweet/hot/sticky wing) will this work? i.e. flavorful meat, with nice crisped skin, with a coating of sauce I am concerned that par-steaming after the brine/marinade may be a problem by diluting the spice/flavor, but i am not sure. thanks for any input shanty ← A couple of things that you may be fighting mostly due to penetration. When you’re dealing with wings your dealing with skin. It’s a protective covering. Not that a marinade has that much penetration to begin with (1/8” to 3/16” at the most) on porous surface like a skinless breast, I’m thinking that you’d be rinsing it off on the par steam. Check the run off (color) after you’ve steamed them and you’ll see what’s left. I’m also thinking that steaming will break the marinade’s emulsion. Having never brined wings with food coloring or weighing them afterwards for a percentage of “water” retention I really can’t predict what you’d get flavor wise. You’re better off with a glaze after the fact. Jim ← Jim, thanks, thats just what I was thinking may be the issue... (not sure a brine is neccesary either as the fat in the wings keeps them moist, was just hoping it would bring a flavor infusion) so, any suggestions for a Jerk glaze, that will provide a good coating to my wings? Or simply, how can i easly modify a rub and turn it into a glaze/sauce to toss the wings in...i am inexperienced in this realm (amongst many others) thanks again shanty

have a question about this method, a variation, will it work? (i dont have access to smoke these) alton Brown recommends par-steaming wings before air drying, then roasting, then typical "buffalo" sauce, my wife likes this because the skin comes out nice and crisped... if i 1)brine and or marinade (i was thinking jerk style) THEN 2) par-steam.... then 3) air dry in the 'fridge 4) roast 5) glaze/coat when done with an appropriate sauce (i want a sweet/hot/sticky wing) will this work? i.e. flavorful meat, with nice crisped skin, with a coating of sauce I am concerned that par-steaming after the brine/marinade may be a problem by diluting the spice/flavor, but i am not sure. thanks for any input shanty

great!, how'd you mix it? ratio? served up or rocks? have you played with the ratios at all?

this is exactly what i do with the stuff, a modified rusty nail, as it were...??Kentucky nail?? that and when i want a little desert i will drink a wee dram in a lowball with one ice cube, as i occasionally do with Drambuie. Honestly, tho, I have only owned one bottle (1/2 done) and i will not likely purchase more...its good, but I'll stick with Drambuie for a sweet whisky based drink. Now that I own a bottle of Laird's applejack maybe i should try a mix of that and the American Honey..."Apples and Honey"...(perfect for the Jewish New year, eh?) I'll have to try that tonite... ← In the Spirit of the Derby may I humbly suggest "Horseshoe Nail"? ← love the name!!! btw, just poured me a 1:1 WTAH with Lairds Applejack, my so called "Apples and Honey" and it works quite well..i poured it over some crushed ice, but think i will try larger "rocks" or stirred up in a coupe next time... any modifications welcomed ← No idea how complex the stuff is, but if it has any herbal character at all perhaps it could stand in for one of the liqueurs in a Widow's Kiss, with the Laird's subbed for the Calvados? ← not very complex and not all all herbal, dont think it would go (IMHO)

this is exactly what i do with the stuff, a modified rusty nail, as it were...??Kentucky nail?? that and when i want a little desert i will drink a wee dram in a lowball with one ice cube, as i occasionally do with Drambuie. Honestly, tho, I have only owned one bottle (1/2 done) and i will not likely purchase more...its good, but I'll stick with Drambuie for a sweet whisky based drink. Now that I own a bottle of Laird's applejack maybe i should try a mix of that and the American Honey..."Apples and Honey"...(perfect for the Jewish New year, eh?) I'll have to try that tonite... ← In the Spirit of the Derby may I humbly suggest "Horseshoe Nail"? ← love the name!!! btw, just poured me a 1:1 WTAH with Lairds Applejack, my so called "Apples and Honey" and it works quite well..i poured it over some crushed ice, but think i will try larger "rocks" or stirred up in a coupe next time... any modifications welcomed

this is exactly what i do with the stuff, a modified rusty nail, as it were...??Kentucky nail?? that and when i want a little desert i will drink a wee dram in a lowball with one ice cube, as i occasionally do with Drambuie. Honestly, tho, I have only owned one bottle (1/2 done) and i will not likely purchase more...its good, but I'll stick with Drambuie for a sweet whisky based drink. Now that I own a bottle of Laird's applejack maybe i should try a mix of that and the American Honey..."Apples and Honey"...(perfect for the Jewish New year, eh?) I'll have to try that tonite...

not to make this a medical thread, but migraines can (atypically) occur bilaterally (both sides), the description of "spikes" or "ice pics" is classic description of migraine and few other headache types. alcohol, chocolate, red wines some strong cheeses are well described migraine triggers... but enough of that... No one can or should take or give medical advice in these forums, and certainly self diagnose by comparing your symptoms to others.. I again cannot emphasize enough to se your Healthcare provider-MD (or PA or NP) to confirm the diagnosis... sincerly shanty

I experience migraines, and some alchoholic beverages are triggers for me, and some do not. Alcohol itself is a well known trigger, but why some and not others for me is still a mystery. e.g. Guiness, from a certain pub I used to frequent, and served from their tap, used to do it, tho I have had Guiness at other places multiple times without effect. Second, I drink Single malt scotches, and for some reason, Balveinie Double wood, which never used to bother me, started giving me migraines every time i drank it. Now, listen carefully. No recurrent headache should be fooled around with. There are many likely benign causes of headaches, but their diagnosis should be left up to your doctor, and your doctor alone, not this or any other internet board or internet website. Please go see your doctor, make sure there is nothing else triggering these, there are a lot of unasked and unanswered questions regarding the nature of these (your) headaches that your DOCTOR must sort though. I cannot emphasize this enough. sincerely shanty

Just tried this tnite, wanted to send it out for opinions.. does it already have a name? Negroni-san? 1oz each: Sake Campari Domaine de Canton ginger on the rocks, gently stirred lemon twist garnish thoughts? sb

i'll have to look for both the 10yo and 23yo at a bar..not sure where i'll find them, i am lucky enough to find a bar that carries a bourbon other than Makers around my area...never mind any type of rye...("oh you want canadian club or segrams 7???"....never mind i reply sulkishly...)

I am enjoying Mitchers 4 yo US1 American Rye (about $20) at the moment, have a bottle of Sazerac as well, but i have to say i like the Mitcher's a bit more..fantastic manhattan w/ Punt e mes would love to try the 10yo bottling of mitchers but wont spring the $70 for it..at least not right now

picked up an oxo mini measure to start with while out over weekend...measured my unmarked jiggers, and saw where i was guestimating 1/2 oz measures...turns out i was fairly close....and both my jig's are 3/4-1's as i had figured... will call astor tommorw to see on shipping that set up..i need new boston shakers and a spoon any way... BTW: what's technically the measure of a "dash" i hear it means something more than what comes out of a typical "dasher" bottle...

i live about 1.25 hours away, but they do ship...and they have a gin i have been wanting to try...i will price out the shipping costs...thanks for the tip...