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  1. Hmm I guess that would work but raw egg is not a scary thing for me. I was actually thinking of using it in a Milk Punch.
  2. I was just wondering would it be possible to make any good cocktails out of Advocaat or Rompope. It seems a little to thick for most things. But could you use it as a substitute for a few ingredients in a drink?
  3. ForSix


    So a shrub is technically just fruit, sugar, and vinegar? Can it be made with anything or do certain fruits work best with it? From what I read citrus or tart fruits seem to do the best job. Is the fruit put whole into the drink or muddled? edit: I just read that say a ginger shrub, is a "sweet and sour mixture of fresh ginger, cider vinegar and sugar that is strained and cooked briefly". Does this mean that a shrub is supposed to be cooked or does it matter, and is it whole fruit or syrups? Thanks.
  4. How long will you be in Boston, and are you going to the museums or anything? If you are the MFA has a nice restaurant called Bravo, its nice to wander the exhibits and be able to get something good to eat at the same place. Are you looking for a good bar if so I say hit up Drink, Eastern Standard, Green Street, the Blue Room... you can find more information about that here DrinkBoston.com. It also has information on the best bar tenders in town. I would recommend at least going to one or a few of these places as Boston now is really becoming a driving force in the Cocktail resurgence and move
  5. I have not tried this but I am very interested now, my gf is a giant hot chocolate lover Id get in trouble if I didnt experiment with this. It kind of reminds me of chocolatl by the description. I am gonna get some and give it a try.
  6. ForSix


    I had no idea I just assumed like most everything else there would be a plethora of others on the market. Well thanks for the clear up Chris. These are from the Strega site: The Cocktails In the warm and welcoming atmosphere of New Orleans, Michael Manganaro at Valentine’s Restaurant serve’s it like this: Strega Salute 1/3 parts of crème de menthe 1/3 parts Strega liqueur 1/3 parts Grenadine In a three part glass pour in first the crème de menthe then the other ingredients. Simple, quick, but guaranteed to be delicious. In the coldest city of the West Coast, San Francisco, Fred del la Merva o
  7. Thanks for the replies. Im still not entirely sure about the tacked on moniker of "Creme de Violette", is this a marketing thing or what? ^ I can understand using Creme de Violette or Creme Yvette for a Jupiter or anything else that calls for Parfait Amour. For the moment though I would like to stick with the "traditional" recipe as I am just recently really getting into the cocktail. I want to keep my first taste of said drinks as pure as possible before I start refining for my own tastes. I looked on at three different producers of Parfait Amour, descriptions not all that in-depth. Marie
  8. ForSix


    Read through this post very interesting, I never heard of Sterga before and now am very interested. Though problem is now I want to get a bottle which one is the best, or who makes the best? Thanks.
  9. I was looking to acquire a bottle of Marie Brizards Parfait Amour for use in a Jupiter Cocktail. While searching I came across Pages Parfait Amour Creme de Violette. I was wondering what the difference is if any? Does the Pages have more Violette petals in it, is it made with a different process? Or did Pages just want to tack on "Creme de Violette" for giggle? I thought that all Parfait Amour uses Violette's for the coloring but I could be wrong. Thank you. (I did do a search but I could not find anything pertaining to this exact subject)
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