ForSix

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.

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?

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.

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 movement. A lot of these places are also restaurants as well. If you need more help The Best of Boston 2010 on restaurant and food, as well as nightlife and bars has some good info.

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.

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 of the Scala restaurant mixes this Strega cocktail Strega La Scala ½ parts of Strega Liqueur ½ parts Brandy 4 parts of cream 1 whole egg Mix the ingredients in a blender with some crushed ice, serve in a champagne flute, or you can try the Russian version: Gorbaciov 6 parts of Vodka 3 parts of Strega 1 part blood orange juice They also have a cook book and a whole cocktail recipie book in pdf form.

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 Brizard: The subtle, harmonious marriage between carefully-distilled sweet oranges from Spain, orange blossom and an infusion of vanilla pods. Bols (Would prefer this one but not easy to get here in the US): The aromas and flavors are obtained from Curatao orange peel, vanilla pods, almonds and rose petals. A delicate, soft and gentle combination of rose petals and orange with a subtle hint of vanilla. oseph Cartron (Seems to be produced the cheapest): Deep citron acidity. This liqueur is always used as a component in cocktails for its original colour and its lemon taste. So yes it all seems that it should be an orange flavored liqueur or at least with notes of it. Bols still seems to the most complex of what you can get, especially with their claim to fame of creating it in the first place. When I do get a a bottle of straight Violette liquer it will be Rothman & Winter Crème De Violette for some Blue Moons and the like. And if the Parfait Amour proves to be to much I can always use it for sweets...or other cocktails.

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.

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)