Hassouni

Yup, though nothing about timeframe or price

No but it's probably close enough

If you have quinces, you can make quince-lime syrup, which is a very Persian thing - cook quinces in syrup until red, remove, add lime juice, keep cooking, et voila

As eG's token Iraqi, I should note that the dried limes used in Iraqi, Persian, and Persian Gulf Arab cooking are definitely dried whole, and more to the point, they are closer to key limes, if not exactly the same, as opposed to the type described in the OP. I presume they also require a marked lack of humidity, so that might be an issue too (Google says that Patzcuaro is currently experiencing 91% humidity!)

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Glad you like it! It's currently on D&Co's menu under the "resurrected" classics section. Sadly, none of their other current sections have cocktails that are in the book, and I had some killer ones the last time I went (about 4 weeks ago). The real question is, how long were you without amontillado??

Ace and Schneider's, for the most part

What shop?

Well I don't like normal bourbon too much so maybe its unreasonable-ness is why I liked it?

A honing steel https://en.wikipedia.org/wiki/Honing_steel Not very useful (and usually detrimental) to very hard knives such as Japanese knives.

That looks really cool, but I shudder to the think about the cost - any ideas?

I guess it's bourbon because of new charred barrels?

Was helping out at a cocktail competition yesterday and tried a fantastic bourbon and cocktail made with it: Reservoir From Richmond, VA, very young, but deep, complex, balanced, and this bourbon-basher really liked it! The cocktail is called "A Jones for Lenore" by Torrence Swain, a DC bartender, in the "Craft Spirits of Poe" competition. Here's what went in: Bourbon (I assume 2 oz) 1/2 oz yellow chartreuse 1/4 oz? Ango Lime of unknown quantity (presumably 1/2-3/4) served up, garnished with a clove-studded lime wheel. Amazing drink. Too bad the bourbon is $90 a bottle though I find it rather unreasonable that a whisky that's so young it doesn't even have the word "straight" on it is selling for that much.

Went to Roberta's recently, sort of. The wait on a Friday night at 8pm or so was a solid 2 hours, so we got drinks in the neighborhood (my friends got food, I was holding out for pizza), and then around midnight went back to Roberta's and got pizza from their take out section. We consumed them on the spot, as soon as they came out of the oven. Some of the best I've ever had, and I try to hit up celebrated NY pizzerias every time I'm there. Highest recommendation! I'll also throw in my support for Joe's on Carmine Street (?) in the West Village for some of the best by-the-slice pizza, but that's no secret I guess.

Cheers!

Oh and speaking of cocktail books, this was the coolest thing to happen last week:

Youtube all the way for technique. Or just go to very good quality cocktail bars and watch what the people behind the stick do. You'll notice a lot of habits in common, and just practice them at home. Rafa is right in that most don't require a ton of practice. For example, the industry standard "Japanese" stir is quite easy to master in your dominant hand, and more effort, though not too hard to master in the other hand. Two at once, though...that takes forever! Speed/free pouring comes with practice, consistency, and knowing your liquids. I only do it with spirits I know are pure (no sugared rums, for example, and no juices or syrups), and typically only into a clear glass. One great thing about the Yarai mixing glasses is that you can learn how much an ounce or two ounces is from how far up on the pattern it goes. I never measure anything for Sazeracs and similar drinks, for example, if I'm using a glass like that.

It's an entirely different rye, I believe the 2 is the first to be distilled by them.

God I love that rye, how can it be so good after just 2 years....

Well next time I'm in sunny San Diego.... But really it's quite fast and easy - no slower than waiting for a fridge to crush ice, and the end result is much better for juleps and swizzles

The yeast will multiply, so the quantities aren't super critical (I've made ginger beer a few times), just let it ferment for longer if you don't double the amount. Be sure to occasionally release the pressure from your bottles, though.

Might I suggest a Lewis bag and mallet? It'll get the ice nice and powdery, lending perfect dilution to the julep.

New for the bar last night: Sippin' on Some Sfarjal (sfarjal = quince in Arabic) Appleton VX, homemade quince syrup, a bit of lime, and a drop or two of my Arabian Bitters Brought back another fall drink, Under the Pomegranate Tree: Lebanese Arak, pomegranate in two forms, and soda And one of my classics, the Saz'iraq: Subbing my "Sharqtreuse" liqueur for the absinthe, and Arabian Bitters for the Peychaud's. As of yesterday, my Demerara syrup now features gum Arabic, not just for the name, but to make the drink a bit richer too.

Smokescreen (Alex Day) 1.5 oz Islay whiskey (Bowmore Islay Legend in the spec, I used Caol Ila) 3/4 lime scant 3/4 simple (1:1 presumably, i did a scant 1/2 of 2:1) 1/4 oz Chartreuse muddle with mint leaves then shake and serve on one big rock (I didn't muddle, I just shook) It's a great drink - it was first made for me at DC's Eat the Rich as a "dealer's choice" drink. They used mostly Talisker Storm, and I believe lemon, and that was actually better - I think a full on Islay is too peaty for the Chartreuse. In any case, it's a great combo regardless of the whisky, I encourage experimentation! (mods - what the hell is up with portrait photos going sideways in mobile posts????)

Damn, really? Novasalus is how I troll people: "I'll have a shot if you have one!" and then watch the horrified, disgusted look on their faces afterwards I wouldn't say I like it, but I can tolerate it fine (unlike vomit-inducing Fernet Branca) Sibilla to me has nothing on it in the freak-nasty sphere, I rather like it! Nardini, of course, is some A-grade, tip-top hooch.