[Shrubs]

This seems to be a good article on Shrubs:

http://www.seriouseats.com/recipes/2011/06/cold-processed-berry-shrub-recipe.html

Had a cocktail called The Sun Also Sets at the Flatiron lounge this weekend which uses blood orange shrub and pisco and tequila which has inspired me to make my own

Anyone have any tips or suggestions or has tried the method in the article above?

[Infusions, Extractions & Tinctures at Home: The Topic (Part 1)]

If you slice the jalapenos in half and remove the seeds and ribs, you can let it sit longer to no ill effect. I have a recipe for a jalapeno and cilantro infused tequila in my book for use as an oyster shooter with a splash of pineapple juice on top, or as a martini with a bit more pineapple juice, a splash of lime juice and shaken then served up. It's called Chihuahua tequila, the martini version is a Rabid Chihuahua.

Thanks Katie! Tried it yesterday. Filled the jar with half cut jalapenos. Tasted it 3 hours in and it was perfect but could not believe it was done that quickly so let it infuse for a few more hours. Unfortunately now it's a little too spicy. Having some friends over to try it. Might mix 3/4 ounce of it with 4/3 ounce regular tequila and 5 ounces pineapple juice to make 2 cocktails. Will experiment and see how it goes.

For the rest of the bottle the plan is to make 1 or 2 cocktails like one I read about which mixes 2 ounces of tequila with 1 ounce of dolin blanc and pechauds and orange biiters. For the remainder I intend to go to trader joe's and look at their dried fruits selection and pick something from there to infuse it with. Current top contenders are dried strawberries or dried chili rubbed mangoes.

So with half of the bottle I tried infusing it with dried mangoes. I left it for a day and now I have a syrupy infusion that is 1/3 or 1/4 of the volume I put in and some alcoholic tasting plump mangoes. Is this the cost of doing business with dried fruit or am I doing something wrong. I didn't know there was going to be a substantial mangoes share? Any tips or thoughts? This could become very expensive if 3/4 of the liquor goes into the dried fruit.

[Home Barrel-Aging Kits]

I think I might have gotten this link from egullet itself but anyone tried this:

http://tuthilltown.g...cktail-kit.html

or on a slightly larger scale:

http://www.babybarrels.com/barrels.html

[Scotch Cocktails]

Audrey Sanders Dreamy Dorini Smoking Martini is pretty good too. They make it for you at the Dorrance if you go armed with the recipe

Dreamy Dorini Smoking Martini

INGREDIENTS

2 ounces Grey Goose vodka

1/2 ounce Laphroaig 10-year-old single malt scotch

2 to 3 drops Pernod

1 lemon twist, for garnish

INSTRUCTIONS

Stir all of the ingredients over ice for 20 to 30 seconds.

Strain into a chilled cocktail glass and add the garnish.

Serves 1

[Infusions, Extractions & Tinctures at Home: The Topic (Part 1)]

If you slice the jalapenos in half and remove the seeds and ribs, you can let it sit longer to no ill effect. I have a recipe for a jalapeno and cilantro infused tequila in my book for use as an oyster shooter with a splash of pineapple juice on top, or as a martini with a bit more pineapple juice, a splash of lime juice and shaken then served up. It's called Chihuahua tequila, the martini version is a Rabid Chihuahua.

Thanks Katie! Tried it yesterday. Filled the jar with half cut jalapenos. Tasted it 3 hours in and it was perfect but could not believe it was done that quickly so let it infuse for a few more hours. Unfortunately now it's a little too spicy. Having some friends over to try it. Might mix 3/4 ounce of it with 4/3 ounce regular tequila and 5 ounces pineapple juice to make 2 cocktails. Will experiment and see how it goes.

For the rest of the bottle the plan is to make 1 or 2 cocktails like one I read about which mixes 2 ounces of tequila with 1 ounce of dolin blanc and pechauds and orange biiters. For the remainder I intend to go to trader joe's and look at their dried fruits selection and pick something from there to infuse it with. Current top contenders are dried strawberries or dried chili rubbed mangoes.

[Pisco]

I bought a bottle of pisco porton recently for a pisco themed cocktail party and while it was expensive I and my guests were pretty happy with it.

One of the cocktails other than the pisco sour that I served was:

http://www.foodandwine.com/recipes/pisco-smash

I really liked it although the pisco sour was definitely better

[Infusions, Extractions & Tinctures at Home: The Topic (Part 1)]

Recently had a jalapeno infused tequila cocktail at Angel's share in NYC that I can't forget. Since I don't live there was thinking of infusing blanco tequila with jalapenos and mixing with pineapple juice. Anyone have any suggestions for how long to leave the jalapenos in the tequila? Would I need to filter it out and store in the fridge after its done. Also is blanco the way to go or should I try Reposado or Anejo? Any tips would be appreciated.

["Contraband" Liquor]

Ended up getting a Havana club 7 year old (almost got the cask proof but it was beyond my budget) and a bottle of old monk rum

[Drinks Where Substitutes Are Better Than "Originals"]

A local bar does the vieux carre with applejack for the whisky, Calvados for the brandy and dandelion and burdock bitters for the peychaud's. It is beyond delicious and it has substituted the original for my favorite cocktail.

I also like my sazeracs with bourbon instead of rye.

["Contraband" Liquor]

Not available in the U.S. does not equal contraband.

But it's a good question: Are there any factory/artisan produced liquors from around the world (but not moonshine or old absinthes) that are absolutely prohibited from importation into the U.S.? My guess is no.

But to answer your question, I really enjoy the bottle of Glengoyne 21 y.o. that I picked up last fall at Heathrow

Just to clarify "contraband" was in jest. I would also like to know of liquors that are not distributed nationwide in the us not necessarily banned. I am more interested in trying something new than breaking the law

["Contraband" Liquor]

So it's vacation time. I will be transiting through Dubai airport and then onto India. Anyone know of any liquors I could try to look for at the airport that we don't get here in the US?

[What did you buy at the liquor store today?]

Bought a bottle of Lazzaroni Amaretto to make the "Best amaretto sour in the world"

http://www.jeffreymorgenthaler.com/2012/i-make-the-best-amaretto-sour-in-the-world/

and a small bottle of Daron Calvados to make Apple cars and possibly apple themed subsituted vieux carres with laird's applejack and the calvados

[Blanc Vermouth]

Am thinking of investing in a bottle of dolin blanc. Any idea how long it lasts once opened? I am assuming since it's a wine base it needs to be refrigerated after opening?

[The Tiki Drink Discussion Topic]

I am thinking of buying a tiki book. Was leaning toward's BEACHBUM BERRY REMIXED http://beachbumberry.com/bum-books/

Anyone have that and liked it? Any other recommendations?

[White Rums]

Do you have a better recommendation for a white rum for classic cocktails then?

[White Rums]

Need a rum for my bar collection for cocktails. Was thinking of getting a white rum and possibly Wray and Newphew overproof. Anyone here tried it? Thoughts?

[The Tiki Drink Discussion Topic]

Hi Chris,

Given that you are in Rhode Island, know of any good places in the state or even in Mass to get tiki drinks. I haven't worked up the courage to try them at Jackie's galaxy yet.