Hassouni

It's hot, it's muggy, and I had an ounce of Chartreuse left. I present the Minty Chartreuse Rickey, or a Mojito made with Chartreuse and no extra sugar:

The Dreaded Humidity has arrived in Washington and surely is here to stay through September. Fuck. That daiquiri looks like what the doctor ordered!

Lemon, Ango, and simple sounds divine. Except to really be a Hassouni it would have to be my proprietary Arabian Bitters (still under experimentation...) Honestly the problem with cutting quarter lemons is that sometimes that isn't enough, and then you have a weird 270º (but spherical...how does that work) lemon to wrap, which never holds.

I on the other hand, If I'm not planning to make another drink, drink the remaining juice of the lemon half neat....

Das me!

Sabering?

Yes indeed, pre-ordered.

Green is far superior

This probably doesn't help but to add fuel to the fire, people that lived in Hong Kong decades ago have assured me Singapore Noodles are a HK thing

Got a cream whipper?

I don't know if it would have been synthetic, but probably closer to a deep purple, as Crème Yvette, Parfait Amour, and R&W CdV are. When made with R&W, an Aviation is a lovely light shade of purple-tinged blue. See here: http://www.thebubblygirl.com/blog/?p=688

Seconded. I made one last night and it was a very pleasant surprise. Superb

My coupes are commercial-grade, meant to withstand knocks, mild falls, and are dishwasher safe. If it was just myself I might invest in delicate stuff, but for now, no thanks.

Canola also smells rancid the second the bottle is open, and is even worse when heated

Bonne anniversaire à vous, Princesse!

It's pretty good neat, it might make a good 'Ti Punch, too. I haven't tried it in any cocktails besides the daiquiri, though. Definitely check Lyon out next time you go to St Michaels, it's as tiny an operation as you can get, and the distiller, Ben Lyon, does everything by hand on a micro-scale and is ultra-passionate about it. They only put out about 100 bottles a week, available for purchase only on site.

Update, as of today, local H Mart has 'em 5 for $1.49, and they're fair-sized and juicy! Summer drinks are BACK, baby! (of course, last summer, they were 8 for $1, but I'll take <30 cents each now!)

Sooo, I was in St Michaels, MD (a pretty and well-heeled maritime town on the Eastern Shore of the Chesapeake Bay) over the Memorial Day weekend and lo and behold, there's a new rum distillery operating there! Lyon Distilling Co has been open about 6 months and produces rum from a 50/50 mix of organic molasses and Florida Crystals cane sugar, all in mini pot stills. I bought some of their white spirit, which is like a mix between agricole and hogo-less Jamaican. Very distinctive, but very high quality. So of course I had to make a Daiquiri with it 8:2:1 ratio, with 2:1 SS. I have to say, as interesting as the rum is neat, something about it doesn't really work in the Daiquiri. It's not molasses-y enough (like S&C/Pusser's, etc) to work as a Jamaican Daiquiri, and not clean enough to sub as an Agricole Daiquiri. Of course, I think the best Daiquiris are still made from column-stilled Cuban style rums. I'll try it in a Mojito and a few other classic white rum applications next. Having half a (cheap! juicy!) lime left*, I made my first ever Crafty and Elusive Elk (a rare KC drink that Rafa has no involvement in whatsoever ). Followed the recipe more or less exactly, except I have Camarena Reposado for the tequila, and Fidencio Classico for the mezcal. And Kaiser P's falernum recipe, since someone (Leslie?) said it blows Velvet out of the seas. This, ladies and gents of the spirits forum, is one hella ballin' drink. Highly highly recommended. *Limes are back to 30 cents a pop at H Mart, and this one had 1.5 oz of juice in it! Score!!!)

I may be misinformed, but a lot of olive oil-producing/consuming countries use olive pomace oil for deep frying. It's much more neutral and has a higher smoke point (and is a lot cheaper!)

Yeah, the teardrop is hella nice...

Hooray, H Mart sells rice bran oil for no more than any other oil! Also, inspired by shalmanese and liuzhou, I got a duck.

Out of the 12 year?

Indeed, time to see what it sells for at the local Asian megamart... Otherwise, I use olive oil, grapeseed oil, and unsalted butter, in roughly that order. For a while I used virgin coconut oil, but it really does impart a coconut taste (great for Thai and S Indian, not so much for other stuff), and peanut oil, but it's not as neutral as I'd like either. The drippings from a rasher of streaky bacon have been known to grease my pan, too...

Sweeeet. Though retailers are exhibiting the same sticky price syndrome that gas stations are notorious for (WF still 89 cents a pop, can't remember what H Mart is, but not that much cheaper)

Despite what it says on the bottle, Pusser's is most definitely NOT a Barbados rum (see here http://rumproject.com/rumforum/viewtopic.php?t=1090). Pusser's is much more intense than any Barbados rum, which tend to be dry, balanced, and even delicate in a way Pusser's, with its pot stilled Demerara grooviness, is not. Mt Gay Eclipse is a decent cocktail rum when Barbados is called for, but with unlimited budget, try Mt Gay 1703