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  1. MixnSip


    Thanks evo-lution. I like the idea of roasting the almonds instead of just blanching.
  2. MixnSip


    Tri2cook you bring up a good point. How long will this last in the refrigerator? I'm just a home enthusiast, so large quantities likely will be wasted.
  3. MixnSip


    Thanks. I'll try this. I'm also going to make some with pistachio.
  4. MixnSip


    Thanks. That was helpful. I also found an old thread on making orgeat with a lot of good information.
  5. MixnSip


    Wow! That's pretty complex. What's the origin of the recipe?
  6. MixnSip


    I've been looking for a recipe for orgeat syrup and have found several wildly diverse formulas. Anyone have any tried and true suggestions?
  7. OK, this is something I came up with for the Christmas season that may seem a bit weird but I wanted to include gold, frankincense and myrrh. Frankly, you could skip the frankincense and it won't affect the taste but you do need to shoot it down to get the Wow! effect. * 3/4 oz eggnog (preferably really, really creamy eggnog) * Dash of cognac * 2 drops frankincense (must be food grade) * 1/2 – 3/4 oz Goldschlager (with its 24k gold leaf) * 1/2 oz Fernet Branca (an Italian drink that contains myrrh) 1. Shake chilled eggnog, cognac and frankincense together and pour into a double shot glass 2. Very slowly layer the Goldschlager over the eggnog mix 3. Layer the Fernet Branca on the top 4. Give your gift to someone you know will appreciate it and watch them shoot it down
  8. MixnSip

    Making cocktail onions

    Here's an older recipe on Chow that I've used as a base. It takes some effort but they're pretty good. I've tried a myriad of other pickled veg in my martinis - asparagus, mushrooms, green beans, even beets. So far, the beans have been the best.