Jump to content

birder53

participating member
  • Posts

    751
  • Joined

  • Last visited

Everything posted by birder53

  1. Gotta agree with de la Louisiane. It's not what I usually think of as an after dinner drink, but I really like this combo. Benedictine lends itself to after dinner in my book.
  2. Speaking of fresh fruit juices, has anyone else seen "cocktail grapefruit" in the produce aisle? Wegman's had these and they were about the size of an orange. Since I'm the only one at home who likes grapefruit we didn't pick up any. Just wondering if anyone else has seen/tried these.
  3. birder53

    Cynar

    We made one of these last night. I'll admit we had a bit of trouble flaming the lemon twist. The glass seemed to be very smoky so we decanted to fresh glasses. It wasn't bad but not as interesting as the gin combos.
  4. Wow! Love the label. Ouch on the price, though. ← Big sign in LeNell's window on Christmas Eve proclaiming that their stash of Red Hook Rye was sold out!
  5. I'm surprised to hear the Beefeater's showcased the Lillet. I would have expected it to overwhelm the Lillet and probably would have selected Plymouth instead. Maybe we'll do a comparison to see how it goes.
  6. In "Joy of Mixology" Gary Regan makes the B-T-S as 1 oz brandy, 1 oz rum, 1 oz triple sec, 3/4 ounce Lemon Juice. He says the recipe is adapted from one in Jones' Complete BarGuide. In Jones' Complete BarGuide, the B-T-S is made with equal proportions of all ingredients (3/4 ounce). ← We use Gary's recipe for this drink. It's a winner! This drink is out of our current rotation because we are out of rum.
  7. We no longer buy ground coffee, stove top stuffing, realemon/lime juice, dried parsley, bottled salad dressings.
  8. An anchovie stuffed green olive from Wegman's. I can't remember the last time something tasted so bad that I had to spit it out! Even my husband, who loves anchovies, didn't like these. Never again!
  9. LeNell's has everything and will pour you a taste if you can't decide between three brands of maraschino!
  10. Tonight we tried a Kentucky Colonel . 2 oz Maker's Mark 1 oz benedictine Shake with ice, strain into an iced rocks glass. This was very nice. It went down real easy.
  11. I love the way a big, fat maraschino cherry looks in a drink. The bourbon soaked cherries just don't give a drink the same look. The lemon twist and the non- maraschino cherries add sophistication along with subtle flavor to a drink, but there is just something about that cherry I grew up with that still does it for me.
  12. We tried this once and decided not to play with fire in the house again. There was more flame than we bargained for. It was a bit unsettling in a small space. It definitely takes some practise. Our "Cocktails in the Country" class didn't do very well with this assignment.
  13. Tonight's drink was the Last Word. 1 oz gin 1 oz green chartreuse 1 oz maraschino liqueur 1 oz lime juice Round one was made with Stock maraschino. A bit too sweet for our taste. Round two was Maraska. Perfect. We're looking for ways to use the Stock since it seems like a shame to dump it. The Maraska is drier and lets the herbal character of the chartreuse come through. What a great drink!
  14. We started the weekend with a drink from Drinkboy. The Canton is one of the newer drinks on this site. We used Appleton Jamaican rum, Bols orange curacao and Maraska maraschino. Very nice drink!
  15. What have you named your ginger beer variation? Sounds refreshing!
  16. Another version of the Affinity tonight. Paul Harrington's recipe calls for equal parts of scotch, sweet and dry vermouths, bitters and a lemon twist. We planned to make this with Chivas, but it seems that we finished it and never replaced it. Chivas on the rocks with a twist used to be our house drink before we got mixed up with eGullet! We had Balvenie and Highland Park on hand and went with the Balvenie. It was a very nice drink.
  17. Another vote for Fine Cooking
  18. What is the drink that makes it all better for you? Makers Mark Manhattans are the perfect comfort food at our house. The number of cherries depends on how rough the day was. What about you?
  19. Here are a few suggestions. I'm sure more people will chime in here soon and there is a thread on building a home bar here somewhere. Bourbon Rye Brandy or Cognac Cointreau/triple sec Maraschino Green Chartreuse Angostura bitters Orange bitters
  20. Tried a One Spot last night. This was from Harrington's book. 2 oz gin 1/2 oz Pernod 1/4 oz lemon juice 2 drops Angostura bitters Shake, strain, garnish with a lemon twist. This didn't work for us at all. We used Beefeaters gin, which I thought might be needed to handle the Pernod. I tried adding a bit more lemon juice, but it still didn't work. Maybe it would work with Plymouth, but since there are so many more interesting drinks to try, we might not bother with another try at this one. Hubby said he doesn't like the Beefeaters, but we've made drinks with it before which he did enjoy.
  21. In this part of the world, central NJ, Wegmans is the place to shop. The other local options are Pathmark, A&P, Kings and Shoprite. There are some Italian delis, small butchers and fish stores in the area, but the quality at Wegmans pretty much beats what they have.
  22. Now that we have the Lairds Bonded we gave this a try. Very nice drink. What will I do with my "regular" Lairds now that the bonded has arrived??
  23. We've all got to go sometime. Better to have a happy life than suffer to live to suffer another day.
  24. Ahh. The pleasures of economic rhetoric. ← Interesting article. A friend of mine eats at diners regularly and gets additional meals from the leftovers. She and her husband take advantage of the huge portions without too much damage to their waistlines. As far as the quality of the food, she says that neither is too fussy and she comes from a long line of so-so cooks, so the diner food is just fine for them. She says it is faster and cheaper than cooking at home. The economic theory works if someone was going to pay you an hourly rate to do something else for the time spent cooking. Otherwise, if you've finished work for the day or we're talking about the weekends, I don't get his logic. The article doesn't address the joys of cooking. It's just about feeding people.
  25. Not being a baker, most of the concerns here do not concern me. However, I have purchased a silicone covered whisk and spatula. Is silicone the new teflon as far as leaching into our food?
×
×
  • Create New...