Hassouni

Probably a bit more the retail? The formula didn't change too much from what I've heard; the new one night be a touch sweeter, but I wasn't drinking Campari then so couldn't say. That said you could feature it in deliberately anti hipster drinks, announcing it as non-vegetarian...

Yeah, the 3 is better than the blanco

Ah Waitrose, best supermarket ever!

I would assume that if for dolma it's standard to soak the dried patlıcan, for other dishes it would be too - after all, making dolma is quite a moist cooking method, and if soaking is necessary for that, I'm sure it is for any other applications. I don't know if the soaking liquid will be bitter - I might suggest soaking one in cup or something as an experiment and seeing how the water turns out.

How was it, and what type of beer was it? I've had a hard time determining what various Lagunitas beers are from their labels...

The mai tai is not my secret. 1 oz of each, as per the typical 2 oz of booze for nearly every cocktail ever (and Vic's original recipe)

Grand oeil or bel oeil? Whisky and cognac together comes up with: Cock n Bull Special de La Louisiane Vieux Carré

No photos, but I think I finally nailed the recipe for the Shi Salbeh, aka "Lebanese Bee's Knees". This D Parker gin is really magic stuff, I can basically drink it neat at room temperature and enjoy it Undisclosed amount Dorothy Parker Gin 1 oz of secret citrus 1/4 oz honey 2 drops special aromatic mix Anyone wanting to try it will have to head down to DC! (Sorry for the secrecy, but I'm trying to establish a bar using these proprietary recipes!)

VPB?

That looks awesome for a warm day like today!

Ahhhhh, a bit far for me, sadly

As I said, $30ish for 1L of the new make 101 rye. Mitch, where are you getting 1.75s of Pikesville?

I only see the 81 on DrinkUpNY, $26.99 for 750ml (same for BevMo, but 23.99)

My favorite Aviation recipe is something resembling 2 gin, .5 lemon, 1/4 Maraschino, and a barspoon or so Violette. Try that one? That said, i've heard the Tempus Fugit stuff is distinctly different than Rothman & Winter, Monin, or anything else most of us are used to.

Mitch, Ace had it about $30 last time I was there

Kenji is an ex Cook's Illustrated guy, is he also ex ATK?

Maybe WT101 rye at $30 for a litre isn't such a ripoff anymore..

Is the price rise confirmed?

The Man Posts Another One. Adding this to the must try list, perhaps after my liver recovers from my marathon bender.

Where does one acquire this series? Agreed, I'm about halfway through now - great stuff. I don't have a huge desire to try a lot of the cocktails listed, but his theory is on point, and of course, as you say, his humor and attitude really makes it. Re: Scotch, though, if Ralfy is to be believed, the calibre for Scotch has improved, as in the past, the stills were often operated by workers who had snuck their own angel's share. PS. I discovered today that.... Death and Company is releasing a book in October!!!!!!! Having finally got into the place last Sunday (and surpassing all the hype I'd heard), this is probably the most exciting new book I can think of. (Of course, browsing their rather detailed menu online, part of their secrets is having really weird shit behind the bar. Poppy-seed syrup? OK...) Also, does anyone know anything about Morgenthaler's book coming out? It claims to be much more about techniques and theory rather than recipes, which really sounds up my alley.

The Turc Noir, a Green Zone/Hassouni Efendi original creation (and the only of my trade secrets I'll even semi-divulge ): 1 oz Turkish coffee liqueur (homemade) 2 oz Pisco 2 dashes cardamom tincture/bitters (homemade or Scrappy's) build w rocks in an OF glass PS: Princesse, I think you consistently have the best-looking garnishes on the Spirits & Cocktails forum!

Shower beering was on one of those Buzzfeed posts called "things men do that women have no idea about" or something like that. I'm a man and I didn't know about it either.

I can't speak for Shel, but I actually wanted a microgram scale when making a batch of bitters this weekend. 1g was far too coarse of a measurement for various spices.

FP? Fernet Pranca? Che?

I just wonder though, whether concentrating the heat right under the center of the wok might not make enough of a difference to be effective, perhaps combined with a cast iron wok (Chinese style, not Lodge/LC)