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Adam George

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Posts posted by Adam George

  1. Yep. Wifi and Bluetooth.

    That's good. What will make or break this is clearly going to be the online community and how well that is implemented and how dependable those features are.

    The size and wattage is a bonus, but I'd suggest that if you need to hear up loads of water, you don't mind an extra two inches of machine. Likewise, if you're hearing 2 litres, you can make do with less wattage.

    The aesthetics are good and it fits the Apple iStore styling that middle classes like, so that makes a lot of sense... It's a shame for them that Aniva beat them to getting this in the Apple Stores.

    It's a great looking and clearly powerful machine - I love the Chefsteps team also, I might add - but I have a feeling they are at least a year too late with this.

  2. I was so happy to find this at Bristol Farms the other day as my first bottle is now gone.




    The label and wax color are different but I don't know if that means anything.

    Here is the previous one bought at Heathrow.



    Your earlier bottle is a travel retail exclusive. Something to help it stand out as being unique to our fair isle, amongst rows of Gordon's et al.

    Either that or Heathrow haven't shifted last year's stock, as I saw it on the way to Belgium recently.

  3. Since I own two Anova PC1, with one constantly out in my cook corner and one at my girlfriend's I really can't see the appeal of the Joule. I only ever use the Anova App for odd timings like 17 minutes or such.

    The open source and community idea is great, but my PCs are hardly big and I never need to use that much liquid when cooking for one or two people. In this photo you can see in using a washing tablet box with a cut out in the flip up lid. It heats up in moment and is plenty stable .



    although Dave Arnold's 500ml 'fuge is on the way.

    Where is the latest info on this?
  4. Help!

    I fucked up and made a tasty drink based on the subtleties and nuances of ingredients and their compatibility, rather than coming up with a zany pun or service vessel and finding ingredients to fit

    Name this drink:

    1 part cachaca

    1 part Swedish punsch

    1 part Yellow Chartreuse

    1 part lemon

    1 dash BT Grapefruit bitters

  5. Thermodynamics all up in this.


    Anyway, we don't stir with thermometers because that is #wank, but we do often check our refrigerated and frozen pre-batches to see if they are comparable and therefore viable alternatives to stirred counterparts.

    Yes, frozen, pre-diluted Manhattan is amazing. See also; Slamhattan shots.

    • Like 1
  6. http://www.thedrinkshop.com/products/nlpdetail.php?prodid=1810


    Category(s):     Vermouth 

    Producer: Lillet   -   www.lillet.com 

    ABV:   17%

    Brand:   Lillet

    Colour:   White

    Country of Origin:   France

    Type:   Dry



    Vermouth requires wormwood, as others have pointed out.


    Also, for reference Martini Dry contains 30g sugar per litre, to Lillet's 87g.


    I find Lillet pretty sweet as it's not far off the sugar content required to be a liqueur,  YMMV

    • Like 1
  7. Joking aside, my manager recently came up with a very simple, yet complex, GPtastic drink to try and use up some Amer


    40ml Martini Dry

    20ml Amer Picon

    10ml Cynar

    Some Bitter Truth Grapefruit Bitters.

    Stirred, Up

    Probably had a lemon twist.


    Banging.  Really impressive for something with next to no alcohol in it.

    • Like 3
  8. Being that the word cocktail now applies to any mixed drink of two or more components rather than the traditional spirit, sugar, water bitters, it is detrimental to our trade and the enjoyment of our guests to get too upset when they order an Apple Martini, Passion Fruit Martini et al. Doesn't mean I think the latter are good drinks or should be listed as such, but as is the way of the world.

    However, do put me down for a Martini being between 2:1 and 4:1 gin to vermouth with orange bitters and a twist. I'll do the same with vodka and not be upset with you for ordering it - vodka pays the bills and I like getting paid.

    • Like 4



    For our next round, I ordered off-menu; on FrogPrincesse's suggestion, I tried for a "Cynar That Time We Last Drank Manhattans?" with High West Bourye. The bar was lacking Punt e Mes, but the bartender was undaunted and cobbled together something to try and approximate the flavour. Fortunately, it's hard to go wrong with Cynar + whiskey + herbal liqueurs + maraschino, and the results were very enjoyable.




    Glad you enjoyed this.  Thanks for giving it a go.

  10. To me, this is roughly the equivalent of going to a 4 or 5 star restaurant and they serve you a TV dinner.


    Half of the enjoyment that I get from going to a craft cocktail bar is sitting at the bar and watching the mixologist perform his or her art.  If I ordered an enticing concoction from the menu, and the bartender poured it out of a bottle or a dispenser, I would certainly not return to that establishment.  



    When I go to "4 or 5 Star Restaurants" I don't expect all the chefology to be done a la minute.  In fact, I'm pretty sure there is quite a bit of prep and pre-cooking taking place.  

    It may shock you to hear that 24 hour braised meat is not cooked to order!

    • Like 5
  11. I made couple of drinks with my coconut orgeat last night.

    Then, with the Bacardi Legacy comp yesterday in London, I remembered I wanted to try the creation of Ally Martin (who works at Peg + Patriot). I had postponed because I did not have the exact ingredients on hand, but I decided to give it a shot anyway.

    The Young Cuban: Bacardi Superior white rum (I have this but used Plantation 3 Stars), lemon juice, orgeat (coconut orgeat), fino sherry (Lustau), dill garnish (tarragon), small dash soda (skipped).

    Even with all these heretical substitutions, I loved it. Not surprisingly, Ally made it to the final 3 in the UK. I will be serving this drink to my friends this weekend for sure.


    FYI, the soda is a typo. Ally serves this up, with dill on the rim.

    Here is the TDP serve.


  12. Due to most readily available VSOP cognacs being about £5 more expensive than similar aged Armagnac, we mix with the latter at the bar. It has found its way into our Sazerac premix and the other day i made some blazers with it, fortified with Smith and Cross.

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