Hassouni

Restock of DC's own, fuckin' awesome Green Hat Gin, Smooth Ambler Revelation Rum (a blend of a 1990 Appleton and a 1980s Jamaican - incredible!), Chairman's Reserve Forgotten Cask (fine, maybe worth the $37, maybe not), and Foursquare Port Cask - 3 years in bourbon barrels, 6 years in port pipes - great stuff, though not rummy at all.

On a more helpful note, off the top of my head: Lime and nutmegLime and angosturaLime and ginChartreuse and ginPineapple gum syrup and coconut water Cinnamon and mezcalCognac and apricotGin and mint

Oh. Shit.

I'll second that, it's just about the only American made white rum I've tried that has good "Cuban cocktail" potential

I should note however, that the Queen's Park Swizzle is a pre-tiki drink, of the sort the magnificent Cane & Table in New Orleans specialize in.

To all Russian speakers, as soon as I saw this, I said "pizdeeets" out loud

I see your artsy QPS and raise you the quaint "at home" version

Wow. Such mint. Very swizzle. So bitters.

I find Kraken rather awful - make your own spiced! It can't be hard.

Why not?

A tequila martini, sort of, with a final spritz of mezcal

sublimated watermelon & folk seaweed 10 hahahahahaha paging Rafa....

Either too high chile:vodka ratio or too long of an infusion time. Try with lower ratio, or try infusing for far less time, say 30 seconds. One of my favorite local bars does Thai chile-infused vermouth and they do a whole bottle of vermouth with about as many chiles as you describe. They do a traditional infusion, only about 24 hours. If a few minutes in an iSi is the equivalent to a few days or weeks of traditional infusion, you'll have to infuse on the scale of seconds, not minutes. Also, Dave Arnold has a video on youtube about it, where he does jalapeños and tequila - it's also for not very long, and remember Thai chiles are much hotter

Agreed. I never went to Milk and Honey, but I used to go to Little Branch every time I went to NY - it was probably the first serious cocktail bar that I went to and definitely the first I fell in love with, and a huge inspiration. Nothing complicated, just simple classic drinks executed PERFECTLY. I haven't been in about 2 years but I still place it in my top 3 list for any city I've been to (Death & Co, Little Branch, and the defunct but reopening Passenger in DC).

I was at Death & Co last week, my date and I split 4 cocktails. Flor de Jerez was the standout, I'll definitely be making it at home.

I've done a zillion iSi infusions now. Put a decent handful of chilis, but go sparing on the rosemary. Infused rosemary tends to taste weird. Recipes, no, just go crazy, it's super easy! Note - do not EVER infuse mastic resin/tears in an iSi - you will ruin it. Ask me how I know...

Speaking of mezcal, I guess I've come up with a cocktail based on stuff I had lying around. Made it twice now. Fidencio Mezcal homemade tepache lime 2:1 Demerara syrup Bittermens Xocolatl Mole Bitters Swizzled w shaved/crushed ice or blended w ice The first time (a couple months ago) I jiggered it, so prob something like 2, 2, .5, .25, plus the bitters. Last night I didn't measure and it was not sweet enough and too tart (and also too smoky, I put in a lot of mezcal) Either way, it's the basis for a great drink

Made a wicked Daiquiri for my assistants and me at the Green Zone last week: 1.5 oz Wray & Nephew .75 oz lime scant .5 oz 2:1 white simple syrup (maybe .33 oz?) Crazy good. Also, a local bar, McLellan's Retreat, hosted a Sasha Petraske memorial Daiquiri hour on Monday night, using Chairman's Reserve white rum - it worked VERY well.

Now that we only have 2ish more weeks of official summer, I think I will make a Mai Tai tonight...Maybe two...I might even try Jo's white recipe!

Where's the JA from?

This, plus a few other things for the bar

vinegar soak and mechanically whacking it out from the bottom did it

It's much smaller than that, assuming the gear puller is the size of the one shown in the video

It's metal on metal. I can try vinegar and citric acid...

I've whacked it with the rubber coated ends of my pliers, and it didn't do anything. Maybe something more forceful?