Hassouni

Yeah, those Floridita variants are all awesome.

Oh yes, rather!

50ml, 10, 10, 5?

2 oz: 3/4 oz: 1/2 of 1:1 is a pretty legit ratio

I'm quite fond of a Beton, too (Becherovka and tonic, which sounds nasty but is not)

Hey now, ain't nuffin wrong with a well-made mojito!

What ratio? The color is beautiful

Try Weber Haus Cachaça, it's like agricole on steroids

Speaking of Talisker, I tried their Storm offering a week or so ago, and man was I disappointed. Tasted as if it had spent too long in really low-grade sherry barrels or something.

q tonic is good stuff

Hah, that truck is awesome! My beloved Montgomery County (MD) monopoly shops are the only place I've seen Underberg sold, but I've never bothered to try it.... PS: Beer! I am going to a happy hour tonight where I will probably have a Breckenridge Summerbright (my neighborhood bar's HH draft special, $4 a pint) - pretty good stuff, apparently a wheat beer, but it has a lot in common with a malty golden ale.

I made a shrub of greengage, known as janarik in Levantine Arabic and gojeh in Iraqi Arabic and Persian. It is the epitome of seasonal fruits, appearing for only a few weeks in late spring.* It's essentially a tiny, tart, firm green plum with a delicate flavor. In my quest to invent Middle Eastern flavored cocktails I made a cold-processed shrub of it (pitting the gojeh was a GIGANTIC pain in the ass...). After a month or so of aging, the flavor has emerged, and it's delicate but quite nice. Incidentally, shrub is also an Arabic word... ETA: I guess there are two epitomes: gojeh and loquat, known in Arabic variably as akidinya or eskidunya (from the Turkish meaning "old world," which is odd, because in Turkey, loquats are known as yeni dünya, or "new world." These are also highly seasonal, and at least in Lebanon appear EVERYWHERE for about 3 weeks. Sadly the ones I've seen brought to the East Coast of the US (I presume from California) are disappointing. Fresh, ripe loquat is probably the tastiest thing ever...

Time to get into mojitos and mint juleps?

Expertise from eating fattoush all across Lebanon: Olive oil, lemon juice, pomegranate molasses, and sumac make a bangin' fattoush. All to taste, plus perhaps some salt and pepper. The sumac should be sprinkled on and then tossed, rather than incorporated into the dressing. The pieces of bread should be toasted or deep fried. Fried is more common. I have never seen it with just stale bread. Cream (?????), coriander, cheese of any kind, and I would even venture to say parsley do not belong in fattoush! One really nice fresh herb if you can find is known in Arabic as "fresh za'tar", which tastes like thyme but sort of looks like rosemary (but with more delicate leaves). Barring that, regular fresh thyme would not be unwelcome I also can't remember ever having one with olives in it. Fattoush is a great vehicle for exceptional tomatoes and cucumbers (the "Persian" kind are the most appropriate)

Nice indeed. I never want to see beer again. (For at least a few days ) How is Underberg as a shot? I was looking for some but the nearest retailer was not in staggering distance....was für ein schön Siegwurst auch!

Try a 4 oz pour

That swizzle is one of my all-time favorite drinks. Cheers!

Wray & Nephew and Ting!

Spaten Lager, Paulaner Hefeweisse, Hofbräu Lager, another Hofbräu Lager given to me for free cos of my German flag cape and chanting auf Deutsch, another random dark German beer given to me for same reason (probably Spaten Optimator)...all in litre draft pours....

For those without one, HIGHLY recommended! I got one at their last sale and wouldn't be without it.

Alto del Carmen is my default pisco, because I can get it locally for quite a decent price. I haven't tried too many piscos to compare it to, but it works fine in mixed drinks and is a great complement to my Turkish coffee liqueur in making my signature Turcs Noirs....

Is sugar necessary?

I want to go the alcoholic route. Why kirsch over maraschino, the higher ABV? And sounds like no pitting for me then!

Just got a ton of cherries on sale - don't have a pitter - do I need one? Also, will Luxardo maraschino work as the liquid, or is it not alcoholic enough to act as a preservative?

$50? Gasp, choke, gag...