Hassouni

That wouldn't really fit in the "Navy Style" though, given the original (and current) Pusser's rum was a mix of Demerara, Jamaica, and Trinidad, for the most part

What's the evaporated cane juice for? That's basically just unrefined sugar as I'm sure everyone knows. Is that added to the mash (or whatever the term for rum is) alongside the molasses?

Honestly, I would not write a recommendation for something without personally having tried it. If you want to go ahead with your plan as described above, you might want to consider making a note in the book about it being hypothetical, supported by theory, but untested. At the same time, I think potential customers will want something proven.

Are yours from Mexico? Damn, 7 for a quid sounds like a steal...

Only???

Dorothy Parker gin - wonderful stuff. This is my first real "new generation" gin besides Bombay Sapphire (if that counts) and it's quite fantastic. I broke my non-agave $20 white spirit limit, but oh well, all in the name of scientific research. Restock of Pheasant's Tears Saperavi - both from a store run by Georgians (read more about Pheasant's Tears here, it's seriously one of the best wines I've ever had http://weballharder.com/2012/07/19/georgian-wine-at-its-best-pheasants-tears/ )

Shi Salbeh/شي سلبة, the Lebanese Bee's Knees - with newly acquired Dorothy Parker. Vast improvement over Beefeater!

Finally DC gets warm and sunny weather on a weekend, so I just had to celebrate it with a mai tai, and thanks to Señor Rafa I now have the perfect rum blend - equal parts Smith & Cross and Barbancourt 8. I was thinking of that for my next attempt, but he confirmed it. Also, 1 oz lime juice, scant 1/2 oz homemade orgeat, ditto Senior Curaçao, and 1/4 oz 2:1 simple syrup I suspect Barbancourt 15 would take it far into the stratospheric "17 year old Wray & Nephew" category, but alas I haven't got a bottle of the B15.

Interesting about the 1796 - that actually is fairly well rated on the Rum Project

These all sound awesome and I'm down to my last couple oz of the green magic after a Champs-Élysées last night: 1.5 Salignac VS .75 lemon .5 Chartreuse verte .5 2:1 SS 2 dashes angostura Pure elegance as always

In the name of bitters de parcha, I respect all daiquiris made with real lime juice and real rum!

I interchange too, but in general I find that SE Asian ones are much closer to the major Chinese ones than Japanese is to either. As or Korean soy sauces, I've never tried one, but I know that fish sauce is often suggested as a substitute, so I gather it must be quite different. In general I stick with the Japanese stuff, because by and large (and I'm sure I'll get lots of disagreement), the other seasonings are stronger in much Chinese, Thai, and Korean food and can hide the fact that the flavor profile of the soy sauce is not accurate, whereas in Japanese cuisine, seasonings are lighter and a lot is riding on the shoyu, so if I only have room for one type, Japanese it is.

Are the bowls of each spoon roughly the same size? (And about how much do they hold?)

Why are we not saying phrasing!?

My main concern about it, as related to my micro barrel post, is the general phenomenon of "Fast-aging" as it were tending to make things taste very woody at the expense of other things. tanstaafl2, do you detect any of that?

I've been using this spoon http://www.amazon.com/gp/product/B000F7JY00/ref=oh_details_o02_s01_i00?ie=UTF8&psc=1 for a while now, and I like its low profile, feel, etc. However, the bowl of the spoon is tiny and not useful for measuring small quantities of things like liqueurs or absinthe, etc. I'm looking at both the Hoffman and Teardrop spoons from Cocktail Kingdom, and I was wondering if anybody has used both and can comment upon the differences. ETA: Also, the Bonzer and Uber spoons look interesting...

Yeah I came to the same conclusion, but I'm wondering why a book in 2008 still has that sweetness happening

My most recent biz travel took me to Kuwait - A DRY COUNTRY!

Yes, but what in TPB did? How did they get the shitswish out of the shitbarrel?

If you have Tiki + could you compare it to that?

1. Rafa and Elise: Passion fruit bitters are a thing? Yes please! 2. Rafa: S&C + Barbancourt 8 was going to be my next mix for my next Mai Tai, glad that you of persnickety tastes approve.

Yeah but that stuff is usually quite cheap indeed

More notes if you have them, please!

Tequila I can sort of see given that agaves have to mature for years and years and require a lot of care, etc, etc. But vodka and gin and American whisky, stuff made from mass-produced grain? Ha! The unaged stuff should be way under 20 bucks.

Dude, I think you have the envy of everyone here. Look at those Caol Ilas!!!