Hassouni

I tried to use my electric samovar for the first time in a while, only to discover the valve that sticks in the spigot to be completely stuck in place, held apparently by limescale. I've applied several spritzes of WD40 but it refuses to budge. What else can I do?

Yes, very true. It's not even high on the list for a resident.

Haven't been yet, but people are raving about DCity Smokehouse

Continuing the Cuban theme, this arrived today: So I made my first ever Daiquiri No. 2: 2 oz Bacardi Heritage (this stuff is fucking gold) 1/2 oz key lime (wow, such synergy, much taste, very magic!...seriously, it plays like a champ with the bacardi) CK barspoon cara cara orange juice (because of all of FP's praises of them...agreed!) CK barspoon superfine sugar "a few dashes" curaçao aka Clément Creole Shrubb shaken with cracked ice, per the specs in the book. Nom. Nom. Nom.

Preach!

In that one, which is the Potions of the Caribbean recipe, no. I've since made a couple with, and I'm not sure which version I like more.

It's fuuun - little in life so satisfying as that

Yeah next time I might add a touch of grenadine, though Berry's recipe is superb (he calls for aged Cuban, DQGA is as close as I had)

Well, let's not push it!

How much is it going for now?

Not to be all political and shit, but today was a big day in DC - the US reestablished diplomatic relations with Cuba and the Cuban flag was raised over the restored Cuban Embassy for the first time in over 50 years: So what did I do? Celebrated with my three favorite Cuban cocktails, because they're what got me into this whole mixology lark: The one that got me into it in the first place, the humble mojito: 3/4 key lime, teaspoon or so superfine sugar, bunch of mint, muddled, 1.5 oz Havana Club Añejo 3 Años, stir w cracked ice, top w 1.5 oz soda (ratios from Potions of the Caribbean except for the extra lime) - not my usual ratios, but very light and refreshing. Nice. The King of Cocktails, in the number 4 variant from La Floridita...the Daiquiri No. 4, because I wanted a slushy drink (it's probably hotter in DC right now than in Havana) and I don't have any grapefruit lying around. 2 oz HC3A, 3/4 key lime (the Floridita spec is 1/2 oz, and I think in the blended version, that's the way to go, cf Liquid Intelligence), teaspoon superfine sugar, teaspoon Luxardo, blended with several Kold Draft-style ice cubes in my Blendtec for 20 seconds on max speed - perfect texture. Finally, a drink I don't make often, but fuck it. El Presidente: 1 oz Don Q Gran Añejo (thanks Rafa!), 1 oz Dolin Blanc, bought just this evening for this drink, 1/4 oz Ferrand Dry Curaçao, stirred with orange peel in the mixing glass, per Berry's instructions in Potions. Garnished with a Green Zone brandied cherry. Delicious! I highly vouch for these ratios and these ingredients specifically. ¡Viva Cuba!

Mine is not much more that tons of allspice infused into Wray & Nephew, and sweetened with dem sugar. In fact, it might not be anything more than that (Can't remember, it's been a while since I made any)

Schneider's?

Made a daiquiri last night...A Numero 4, from the Floridita menu. Old hat right? 2 oz Bacardi Heritage 1909 3/4 oz key lime juice 1/4 oz 2:1 white simple syrup teaspoon-ish Luxardo Maraschino Best daiquiri I have EVER had. The Bacardi, key limes, and Luxardo are like magic together. I'm down to 3.25 bottles of the rum remaining, I must find more!

I use demerara (or turbinado) for everything that doesn't need to be clear, the flavor is much more interesting. I wouldn't use "brown sugar" though.

He told me this when I called in on the radio show....I can't wait!

Yes!

I suspect air. It's not clear, hard ice, but is more similar to ice frozen with lots of trapped air.

ALL the best bars I've been to use "nugget ice" in their crushed ice drinks. It's the right size, and yes, it is softer and easily crunched. I love it. 1 lb an hour is not fast enough for bar use, though...

Been working the Green Zone two nights a week for the last several weeks. On the menu: The Vişnezade, with Green Hat Spring/Summer Gin, sour cherry syrup, bitters, and garnish: The Janissary Corps, Green Hat gin, pistachio syrup, lemon, etc: Lebanese No. 1, cognac, apricot, lemon: Mint Lemonade & More, a spiked riff on the classic Levantine blended mint lemonades: Maté Martini, with yerba mate infused Lillet and of course Green Hat: Rivas Julep: rhubarb, rye, lemon, rose, mint, Persian bitters:

Hm, I've never seen it before. I guess by definition all sotol is pretty low-scale, thought, right?

Purchases and presents from the last several weeks (months?) playing catch up: DQ Gran Añejo, from Rafa; Don Pancho 8 from a friend (sugary); repurchase of Luxardo; ED NAS White (quite decent); 4 bottles of Bacardi Heritage (the Holy Grail); Some super-artisanal Sotol that my friend brought me from Mexico; ditto but Mezcal and different friend; and now that it's back in season and used a lot in my Green Zone drinks, Green Hat Spring/Summer, as well as some Ararat 3 year Armenian brandy. Not included in the photo: Green Hat Navy Strength

I've done the steaks on the coals thing, following Alton Brown, but also the Iranian way of grilling corn is to put it, husked, straight on the coals, turn it frequently, then dunk it in salt water. I've done that a LOT. I put things like poblanos, and as was mentioned, eggplant straight on as well.

Highly recommend Cochon for food, and French 75 and Cane & Table for cocktails

Dr Fünke