Ian McCarthy

Waking up with 2009 Fo shou Buddah's Hand from Hou de. Delicious toasty/caramelized aroma. In a gaiwan, just a few grams, still got 9 brews out of it, easy. Nom nom.

I think creating something beautiful is a process, a process which often includes creating many things that were not beautiful. I'm not crazy about the painting analogy, as a bartender with a background in fine arts, I worked with oils primarily. I might go through many sketches of a single concept before I took it to the canvas, and once there might "finish" a piece several times before I was satisfied. I might erase or gesso over a portion or the entirety of it several times, I might start on a new canvas, and YES I have added more canvas to a work in progress. This was just my approach, I would not call it better or worse than any other, and I would certainly not say that I was a "failure". To that, I am sorry that I made bold, declarative statements about the validity of this ratio technique. Its not for me, but I can see it being a tool for creative inspiration and a catalyst for experimentation for someone else. There is validity in any technique. Personally, I have tried a few of these ratio guidelines several times with results anywhere from serviceable to undrinkable, (Jamie's ratios, using Cachaca and Sambuca comes to mind...) BA: was recently introduced to your blog. Many hours have been lost since... Keep it up!

I have to ask myself: But why? Other than a passing curiosity, why put every cocktail with, say, vermouth, under such strict parameters? I could see the argument that this would allow creativity with ingredient selection by taking the work out of ingredient quantities. But these training wheels seem, forgive me, only fit for amateurs. I would worry that any "formula" would limit creativity within that section that already knows it Triple Sec from its Curacao. For those who are starting a home bar, I can see this being a good way to take the intimidation out of experimenting with ingredients. I think that is where it will find its use. For a professional? Not at all. I am not interested in making a drink that is merely "serviceable". To answer your question, I never use a no-fail ratio, because I don't think one exists. Not long ago I wondered what the Last Word would be as a tiki-drink. I subbed out the gin and maraschino for rum and falernum. I swizzeled it over crushed ice, and topped it with nutmeg and a mint sprig. And you know what? It needed another 1/4 - 1/2 oz of Matusalem... I didn't sweat it. There is no reason to think that different ingredients should be given the same treatment, quantitatively speaking.

Overholt for Rye. El Jimador or Lunazul for tequila. Ron Matusalem for rum. Old-Grand dad 100 proof for bourbon. Gordon's for gin.

1.5 oz Old Tom. 1 oz sweet vermouth. 2 dashes angostura, 1/4 oz maraschino.

Richard, I was thinking of diving in to matcha through yuuki-cha. Having tasted at least a few, do you you have any particular recommendations?

I am looking for a good retailer of quality yixing pots online, one that might be open to wholesaling for a cafe. Any ideas? I am looking for smaller, (100-200 ml-ish), of a more traditional design. No thirty-ounce pots depicting a dragon hatching from an egg... And has anyone tried this place? http://www.yixingteapotsale.com/ I hate to judge a book by its cover, but the production value of the site and lack of up-front prices is a little sketchy. The catalog is rather expansive, however. Thanks folks.