Hassouni

Right

It's never a problem. I don't free pour

Smithy, as someone who has cooked a LOT of South Indian food in the past, I can say that I wouldn't recommend tomatoes as a sub for kokum. Tamarind maybe. As for curry leaves, nothing has that flavor, so there's really no sub at all. Is there an Indian grocery nearby? They should definitely have curry leaves and possibly kokum.

I mean I think even in the best-stocked areas, boutique distilleries don't bottle minis.

Gah, if only there were sample-sized bottlings of these...

God damn meat is expensive in DC.

I'd say it depends how high end the butcher is. Most lamb seems to come from Australia, New Zealand, or occasionally Iceland, and is probably all more or less the same. There are of course many boutique, organic farms that raise sheep for meat, so if it's a very high end butcher, you might be getting that. Unless I'm very much mistaken, sheep don't put up with industrial farming the way chickens, pigs, or even cows do, so I think even the de facto base-level lamb here is decent quality.

One can only hope!

From my erstwhile specialization in Indian and Southeast Asian food, I can say that for the most part turmeric powder is what's called for in curries. In Southeast Asian (certain Thai and Malay/Indonesian) ones, sometimes fresh turmeric is pounded up as part of the curry paste. This is not to say fresh turmeric isn't used in Indian cuisine, but the powder is what's used in, for lack of a better term, the masala.

Next you're gonna tell me there's an El Yucateco mezcal? I would buy the shit out of that! You recall right, though it wasn't quite so much my being skeptical as curious, but my curiosity was met with intense skepticism. It does seem like it'll have some more promise though. Really ever since I was given an empty mini barrel (a Clément barrel no less), all I want to do is fill it up with W&N OP. But that'll require a 3 digit expenditure on something that won't see the light of day for quite a while! I have to wonder why W&N have not made an aged version of their overproof - it kicks so much more ass than their Appletons, and yet they get the 12, 21, and 50 year old treatment.

Welcome Tom! One of my best friends is also a Mallu Thomas. I love Keralite food - it's definitely my favorite in India! What sort of fish would you recommend? Is meen a specific type of fish or just a general term? I remember reading somewhere that kokum is used almost exclusively for fish dishes - is that the case? Also, is there a difference between kokum and kodampuli, because I've seen that used in recipes in a similar context. Please post more recipes as you're able!

I'm guessing you got that Fidencio at Ace also? I find it not very pleasant on its own, at least not immediately after opening, but quite good when mixed. After opening, when there's a bit of air in the bottle, it gets better. Interesting about the Hamilton JA rum, if not surprising. Tapatio like the hot sauce?

Yeah, considering bringing vodka back into my life... I have a bottle of the Bols, and yes it has a distinctive flavor, but that's more the maltiness, which is sweet in its own way, and might just work.

Not having scouted the quality brick-and-mortar only stores of DC, it seems none of those mentioned are available from the local places with an online presence for less than $40, besides Bloom. That seems a bit much...I wonder if the unaged Bols Genever would work....

Anybody tried Bloom? I confess I haven't seen Miller's, Parker, G'Vine, or Barr Hill, though I haven't kept too keen an eye out for gins....

The Zombie's a hell of a thing, eh?

Does anyone have any advice on a somewhat floral, lightly flavored, easy on the juniper gin? I tried making a Bee's Knees variant with Beefeater and sweet lemons (citrus limetta), and the gin just overpowered the juice - which is very delicate, totally unlike lemon juice. To get the flavor the sweet lemon juice to be expressed in the cocktail, I had to use a generous 3/4 oz of it, to a scant 1.5 oz of gin, and even then it wasn't as harmonious as I'd like. Perhaps Bombay Sapphire? Or is there something even lighter?

Encore acquired!

Yeah, I mean the Brugal is perfectly pleasant, just remember that it's a lighter hispanic style, and may not cut through everything else going on in a Tiki drink - it would work well in recipes calling for Cuban rum though - several of the Don and Vic recipes call for Cuban or PR rum as one component, backed up with something more hearty.

If you have finely crushed ice, shaking is fine

It really doesn't matter what type of cinnamon

As I found for the sugar bomby El Dorado 12, just make an old fashioned with it, omitting the sugar, so just the rum and bitters on the rocks

Damn, I wish DC TJ's sold liquor. I don't know why they don't - Costco in DC does.

Send it my way!

Smoothness is usually a factor of lots of sugar, or alternatively loooong aging. Reviews I've read of various Atlantico rums would suggest the former