Hassouni

Kingston Negronis are the jam

I haven't kept up with this thread - are they shipping now?

OK, that is quite beautiful. Also, my chief complaint with the Jbird is that it's got blackstrap in it, I see this does not, so I might like it! Tonight after a bunch of beers I made myself a Palo Viejo Cocktail, which is like a Batshitcardi Cocktail, but using a rum that doesn't suck. Testing out a new batch of grenadine. The syrup was good, but not as bright red or as tart as previous versions, which is puzzling, given more or less the same technique and ingredients.

Flying Dog Dead Rise summer ale, AKA the crab beer, made with Old Bay

Do these oils mix with alcohol?

Well, it's not actually lemon I'm using, but a different and unusual citrus

(also, who makes pousse-cafés?)

That's what I was planning on anyway, no more than 3-4 oz. The bigger experiment is whether it works as a decent substitute for a fresh twist...

Well either way, it left a bunch of nasty scars on my arm (that hopefully will heal and disappear), so I'd be grateful for any more advice on how to minimize future explosions! So far, making sure the meat is quite dry sounds like my best bet. Maybe also wearing long sleeves?

Sure, of course, but right now I'm concerned about one cocktail in a high-volume setting, so i don't mind if it's limited (and I'd only be doing a few ounces anyway, in an iSi). The question is more, is it better to infuse in ultra-high proof and then dilute (which is what I've done previously), or just use a product with the final proof?

By the way I should add that the chicken exploded out the very instant i dropped it in the wok

Hehehe, my Moroccan rosé is pretty good too...but French influence, after all...

It's bloody cool (not that I'm complaining) in the evenings here, and while I want to make mojitos and daiquiris and swizzles, it's just not hot enough to justify it. Lovely strawberry garnish!

Thanks Leslie. Another question. For a tincture (so, like bitters, without the bitter element), is it better to use something like Everclear, and water it down by roughly half, or to use the base spirit of the cocktail you intend to use the tincture in? Let's see I have a cocktail with gin and I want to use lemon tincture as a spritz. Would I be better off infusing lemon zest in the same gin (or vodka, for that matter), or in everclear, and then watering it down?

le vin rosé aussi?

I think it's in my queue. Thanks for the rec though!

Awesome, good to know Well now I have two ways of clarifying my murky infusions. Btw, I just pulled the trigger on some Jack Daniel's chips too for my own WNOP experiments

Is the gelatin dense enough that it won't pour out?

Rafa also heartily endorses it. With Princesse and Senhor Rafinha speaking its favors, I might have to get it.

Every time I try paper filters, the filters clog....however, I just impulsively pulled the trigger on a Büchner funnel kit, so we'll see.... Ok, re: gelatin, how do you get the clear liquid out?

So with this method, and also mixing in gelatin, as I've seen elsewhere, how does one remove the resultant clear liquid? With some kind of pump?

How have I not made this before, this ticks every button for me!

Kerry, a few questions about your home-infused endeavours: What were the colouring herbs you used for your absinthe, and how did you managed to have such a clear final product? My herbal infusions are awfully murky. Similarly, I saw you added gelatin as a fining agent to your vermouth - how did you then get the gelatin out? Thanks!

Is this the new one that the Angostura Co put out?

Yep, I've used this. Amazing