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12BottleBar

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  1. Made a nice rhubarb version using the one day soak (actually two, because I forgot about it) of the fruit in the vinegar. Equal parts chopped rhubarb, white wine vinegar (with a dash of balsamic), and white sugar. Much better results than with the Felton-City Tavern raspberry recipe. I tried it mixed 1 part shrub to 4 parts club soda and was quite happy with the results.
  2. The impression I got from my research was a) vinegar, like lemon juice, was considered healthful; and b) people liked how the vinegar helped them beat the heat. On this latter point, I didn't dive into colonial temperatures, but I found notes that talk about how people liked to drink vinegar -- even over rum -- especially as it helped keep them cool. The reason I question the preservative angle as being the exclusive one (from a very, very layman point of view) is that many other methods for preserving fruit were know at the time. I just flipped through my copy of the Good Housewife's Jewel
  3. Just did a simple shrub post. I tired a number of old recipes and found most of them too vinegar forward for my liking -- the fruit either got lost or had to compete too much. The "simple" version I came up with may not be historically kosher, but I think it makes for a more balanced drink, both virgin wise and with alcohol. I tried to dig up a lot of history too. If you're interested: http://12bottlebar.com/2011/06/17/simple-shrubs/ Erik, have you started with any gastrique recipes and tried to move them into the shrub camp? How'd the rhubarb come out?
  4. Panosmex, I figured it was high time I reported back on my tepache experiments, and you captured my feelings exactly. I did a double fermentation -- 3 days w/o sugar, then 3 days with piloncillo and beer (Tecate, because it's so neutral). After about 4 days, everything went from a nice pineapple drink to a heady too-much-like-beer brew. I'm glad to see your post here; it confirms that I should give it another chance. If anyone is interested in seeing the wonderful natural fermentation of the tepache monster, I posted a quick video:
  5. Finally started a new batch tonight. Bought a jar for it, weighed the fruit down and everything. We'll see how it goes.
  6. 12BottleBar

    Pickled eggs

    I've just made two batches -- one without shells and one with shells a la Harold McGee. I've noticed that the version with shells has a film that's come off of the shells. Anyone know if this is normal?
  7. On the side of keeping the twist -- they help in photographs. Unbroken liquid can not only be a bit dull, it can be hard to focus on, camera-wise.
  8. I know I missed your deadline, but here's one for future needs. We posted this as a Halloween punch, but it's good throughout the fall. You can substitute ready-made ingredients as necessary, but it's quick and tasty when homemade: Poison Apple Punch 2 parts Spiced Apple Juice 1 part Ginger Beer 0.5 part Raspberry Syrup Add all ingredients to a punch bowl and give a stir Garnish with the discarded cinnamon and cloves from the Spiced Apple Juice, with sliced apples, or as you prefer For the Spice Apple Juice: 1. Bring apple juice to a boil along with some cinnamon and whole cloves.
  9. Well, that batch got mold quicker than anything. Too much surface area, me thinks. Next batch soon.
  10. Got the first batch brewing. These mad cocktail science experiments are really fun, aren't they?
  11. Just heat it up and pour it over the top.
  12. Chris, I think your reference guide will prove quite useful. Final question before I make the leap (again, apologies for not scouring all the pages of this topic for a simple answer): from where are those in the US buying ingredients? I only really know of Small Flower and Frontier Coop.
  13. I've not made bitters yet myself, but my assumption is that they are all made by combining the botanicals and letting the "cure" together. In gin making, some manufacturers like Leopold's distill the botanicals separately and then combine/blend them after the fact. Has this approach been applied to bitters making? Would it work?
  14. Adam - I was going to just message you directly, but I do think that this discussion is germane to the topic, so I'll response here. In no way am I or my site claiming the above. All I provide is an entry point for someone who is, maybe, uneducated on the subject of cocktails or a bit intimidated by it. My goal is to get readers excited enough about one or two drinks that they then move on to bigger and more interesting things. So, am I saying "only these"? No. But unless people start their journey somewhere, they'll never wander down the dark alleyways of discovery. Just like the start
  15. Adam -- I'm in Los Angeles; we drive to the mailbox.
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