Hassouni

Lion's Tail, Champs Elysées, Scofflaw, and Brooklynite

Do drinkers use the term T-break? If so, I'm on a T-break before I throw a cocktail party for some friends later in the week. I'll try to take some pics...

What Matt and Rafa said. Also, I can't believe there was THAT much difference, your recipes are pretty close. This was the worst: 1 oz Pusser's 1 oz Appleton 12 3/4 oz Cointreau 3/4 oz fresh lime juice 1/2 oz orgeat While this was the best? 1 oz Pusser's 1 oz Appleton 12 3/4 oz Cointreau 1 oz fresh lime juice 3/4 oz orgeat That's only 1/4 oz more lime and orgeat respectively. And I bet your "worst" one still tasted pretty damn good. Try knocking the Cointreau back to 1/2 oz, per the original recipe.

Because I've found very high heat to evaporate the seasoning right off the wok - if not entirely, then partially. This is the same on my cast iron pan, and I went through the whole flaxseed oil 6-times-in-the-oven seasoning process with that.

Whether it was born out of necessity or not, as Patrick stated above, it has a considerably different taste from butter, as well as different properties (much higher smoke point for one, and being pure fat I suspect it extracts the flavors from spices more thoroughly). It ain't no garbage.

These: http://www.fishseddy.com/browse.cfm/4,2071.html What I got is holistically smaller than I expected (still 5.5 oz though), and has the chunkier-than-pictured look of the Libbey coupes, and in fact, the linked product may in fact be the 5.5 oz Libbey Embassy coupe. CK's Leopold coupes look more elegant, but are significantly more expensive, both from a unit and shipping perspective. And yeah, it was definitely the shape. Even close to the rim, the curved over lip of the coupe keeps the drink inside the glass.

I use mine regularly to shake 2 cocktails (6 oz total of ingredients). I really like the way they feel, they are really well made. I have cheapo imitations but they don't even come close. Even though they weight about the same, the weight is not distributed in the same manner (the korikos have a heavy base and thefore are more stable), and the seal is not as good. [As Erik just wrote] The Koriko tins are 28 & 18 oz. I don't find them small, but based on your previous questions about shaking issues we already established that you must have huge arms & hands! Cool, good to know about 2 cocktails. I got some coupes, by the way, and did some more measuring, and found even with ice maker ice, 3.25 comes out to a bit over 4 oz, which sits nicely in the coupe with no spillage from simply handling the glass (unlike the martini glasses).

I just received a set of the Koriko tins, and they're solid as hell, but they're also smaller than I expected. Can those who have them comment upon their utility in shaking two drinks at once (something I do quite often)?

I get mine for 17 or so. Barbados rum in general is very subtle, even elegant. They do not have the intensity or fire to cut through an ounce of lime and another ounce of orgeat/curaçao. MG Eclipse and XO, to my taste, are not too far off from each other.

I've only ever heard it referred to as "Arabic bread" (khibiz 'arabi) It's not easy to find in the US, and more than any type of bread besides a baguette, is BY FAR best on the day it's baked. I also don't think it's made much at home, but rather by commercial bakeries. (It's an urban thing too, in the countryside/mountains they make marqouq bread on a saj, which is something entirely different)

the archetypal one is Mount Gay, but anything by Seale's/Foursquare is probably a better buy ETA: I had some Pusser's in a daiquiri and neat last night, because of this discussion and because it had been a while, and man, it might be my single favorite under $20. It's like Smith and Cross but more approachable, the entrypoint into real, no-nonsense rum.

Apparently Black Barrel ain't all that, but I haven't tried it. Isn't the canonical TV Mai Tai made with a full ounce of lime, btw? Cointreau compared to Curaçao - Cointreau is sharper and more refined, whereas Curaçao (at least the Senior version) is a bit softer and sweeter, with elements of bitter and sweet orange, from what I can tell.

By the way Pusser's doesn't have its own stills. They use rum from Demerara Distillers Ltd (the guys who make El Dorado, and technically every other Demerara rum produced today), specifically the double wooden Port Morant pot still, as well as rums from elsewhere, possibly Trinidad, possibly VI or Jamaica. I think almost any pure-pot still rum will have the requisite hogo for a good mai tai

As I understand it, the agricole brings the funk that most Jamaican rums now have dialed back. Appleton brings the age (12 years). This is why I go Appleton + SC, one of the funkiest rums out there. Pusser's is not a very old rum but it is a pot stilled rum and has a ton of raw funkiness, so I think it'd work quite well.

Now all we need is a Cajun shrub with onions, peppers, celery, and cayenne....

that might do quite nicely

uhhh...Any well-aged Demerara rum available? How about Sea Wynde? Maybe a combo of Myer's and Mount Gay?

My go to Mai Tai is Appleton 12 and S&C. With Cointreau. FrogPrincesse I think uses Clement Creole Shrubb, though, as that's rum-based.

I wished I lived in NYC. I live in DC, but go to NY a few times a year (hence my knowledge of the bars there). DC has NO decent resto/bar supply shops.

How'd you do that? Also, I pulled the trigger on these: http://www.fishseddy.com/browse.cfm/4,2071.html I finally got fed up with drinks sloshing out of the martini glasses.

To throw out a differing opinion, I've used round bottomed woks on electric coil stoves and gas stoves without issue. They're not ultra steady, but they will balance without an issues, and don't require a wok stand. Carbon steel is not fantastic for heat retention but it will get up to heat and return to heat very quickly. Cast iron comes in two flavors - Western and Chinese. the Western ones (such as that Lodge) are EXTREMELY heavy and cumbersome, and not well suited for fast stir fries in my opinion. Chinese cast iron is lighter and better.

Hear hear!

Last night: Martinez (this may be the first time I've ever had one, oddly): 1.5 Hayman's Old Tom 1.5 Dolin Rouge a small glug of Luxardo, a few dahses of Regan's orange, stirred, up Champs Elysees (thanks again to Little Branch for introducing this to me, this drink rocks) 1.5 Ferrand 1840 .5 Chartreuse verte .75 lemon jooooos .5 1:1 SS 2 generous dashes angostura shaken, up

Is this functionally different than letting sit on oak for several days?

How does one dehydrate bourbon?