Markm

Has anyone purchased this book on a kindle? Curious the user experience digitally.

Dan, I've tried several single malts and surprisingly, the Dewars works best (and is cheaper). It's really an amazing drink.

Started putting my Soda Stream to use and got into highballs, which are drinks I'd never made much. Just curious to hear some recipes in this vein you've enjoyed. I've been making this: In a Collin's Glass filled with ice: 2 oz Scotch (just using Dewars) .5 oz Gran Classico Dash of Fee's Black Walnut Bitters Top with club soda, gently stir and garnish with an orange twist

I have the book. I can't say I followed any one recipe to the letter. I made adjustments along the way to suit my tastes. I thought it was a great addition to my library. I also liked AJ Rathbun's book. http://www.amazon.com/Luscious-Liqueurs-Recipes-Spirited-Infusions/dp/1558323805/ref=sr_1_2?s=books&ie=UTF8&qid=1384707575&sr=1-2&keywords=liqueurs

Just saw that! I have his others, the cd's don't work any longer on the new Mac OS. Frustrating.

Just made my second Last Mech Art. Flavor is great! I played with dilution, but it still feels heavy and syrupy in my mouth. I'm using Chichicapa. Is this just the weight of the drink or do I need to stir a bit longer?

I'm assuming this book is identical to his UK release"Drinks"?

I'll try that!

I made this drink. It's got the start of something good, but needs something. (Don't beat me up for using vodka, it's my wife's and its pretty delicious). Any suggestions? 1.5 oz Cherry Noir Vodka .5 Maurin Quina .25 Laphraoig Splash of simple Stir with ice. Strain into a chilled coupe.

Bought a bottle the other day. I've used it to replace the Carpano Antica in a Negroni, and put 1/2 an ounce in a Basil Lemon Drop. Curious to learn of other cocktails using Maurin Quina.

Not a huge fan of shots... But the ritual endures. Anyone have some recipes that raise the bar for shots?

Very helpful, thanks for input. I'm thinking of groups of 20-50 mainly. What catering books would you recommend?

Can anyone suggest any books on cooking for large groups? Topics like what can be prepared ahead, scaling recipes etc. I don't do this enough to know the tricks and wisdom of the trade, but enough that I need some insight in how to plan a menu and pull it off without going mad (or having it turn out like school cafeteria food). Surely someone has captured something on this? M

I don't usually like the sweeter drinks of summer and I don't typically reach for vodka... But living in Texas and seeing this enticing bottle of Deep Eddy Ruby Red Vodka from Austin got me curious. So I bought a bottle and it is delicious. Here's what I made to sip on the patio... 1.5 oz Deep Eddy Ruby Red 1oz Reposado Tequila .5 oz Aperol .25oz agave nectar Muddle a slice of jalapeño in a mixing tin (optional, but recommended!). Add all ingredients. Fill with ice, shake, strain into glass with fresh ice (or into a cocktail coupe... No ice) Garnish with a jalapeño slice or grapefruit twist Cheers!

I just started adding drops of a 5:1 salt solution to my drinks. I add 3-5 drops and have found it rounds things out, without any salty taste. I've not yet pushed the limit to see how far is too far in my favorite drinks, but I have found I can go pretty heavy with sours and only improve the taste.