Adam George

Sansaire says the same thing...

Thoughts and ratios?

Is it much better than Mentzendorff, also made by Combier?

Ruthless Rye--I love this! Haven't seen it yet this season but I will be looking. Ruthless Rye has made its way to London on Draft at the Black Heart in Camden. Impressive and ballsy. I struggled down a pint and despite enjoying it, I will be ordering in halves from now on.

Bonkers that Willet references the use of solely a 17 year old rum, and then says White Overproof Wray is a good substitute. This is like saying, "Research shows that the Sidecar was first made with a 16 year old XO cognac. Failing that, feel free to substitute Marc."

I can understand making a Sidecar 3:2:1, but with most rums being sweeter than most Cognacs, I would drop the Cointreau down to .75

Funnily, neither are proportions I would swing for, although I sway toward Berry. Hess balances drinks on the sweet and strong side.

Sorry for the unbearable suspense. I loved it. With Scotch and Drambuie, it's more complex than the bourbon version. I wonder if that is why they put the more easily approachable/mass-appealing bourbon version on the menu at the American Bar. You're welcome.

Is that a change?Tennessee whiskey must be a straight bourbon under the North American Free Trade Agreement The "it's bourbon or not" stems from the prebarrel Lincoln County Process charcoal filtering. Lord knows they chill filter Kentucky Bourbon after dumping without issue My understanding (perhaps erroneous) was that the specific charcoal filtering process is considered to add flavor, and thus Jack might not be eligible to be called straight bourbon (which precludes added flavors). Allow me help in clearing this up for you http://bittersandtwisted.com/content/tennessee-whiskey-other-bourbon

Just do equal parts with a spoon of Maraschino.

Can't explain..... I'm... choking....

"Plantes Vertes: Green Plants."

I'd wager that if you were to make a Norman Conquest with Scotch, but replace the simple with a spoon of Drambuie and add a dash of Peychaud's Bitters it would settle this once and for all.

I'll chime in with my Sazerac since we're all measuring dicks. 1.00oz Rittenhouse Rye 1.00oz "What VSOP Cognac Is On Offer" when at home or Armagnac in the bar. 0.75oz 2:1 Demerara Sugar Syrup. 5 Solid dashes Peychaud's Bitters 2 Dashes Angostura Bitters Stir over ice, strain into chilled, absinthe rinsed rocks glass. Lemon twist. Discard. The discard is important. And over this drink I don't molest the glass with it or anything. Just spray and throw.

"JoNorvelleWalker: Also Available In Sober."

Yes, exactly that.

I suggest not drinking at work.

I assume you do a dry shake first? I have discovered that dry shaking or whipping after shaking with ice yields better results.

My waiter asks me for an "End of the World" today. I told her I was gay. It turned out her guest asked for a Last Word. Awkward....

Actually I don't. See all my posts in the ice cream thread. I use trehalose in place of sucrose to cut the sweetness. What I want are more almond and more orange notes in the Mai Tai, not more sugar. Hence why I would leave the syrup out. Small Hand orgeat is not the same as sweetened almond flavoring. Your favourite Pina Colada holds 3 oz of Coco Lopez and you claim not to have a sweet tooth?

The Willet is stupendous. Many thanks. I feel very lucky.

In an awkward moment at a trade show on Tuesday I met the bartender working behind the dispense bar that night. I change the subject quickly.

I use a Monin Orgeat and reckon its fine. I still cut it with Monin Vanilla to temper the almond flavour. I don't want it dominating. And I can tell by your preferred specs that you have a sweet tooth.

Tristan Stephenson is speccing his Mai Tai with Meyers's and Trois Rivieres in his book. Great minds.

And yet nothing like typical Barbados Rum.