JAZ

I'll check with my best source for hard-to-find stuff. At the very least, they carry a pretty complete selection of Marie Brizzard, so I should be able to find that. And, now that you mention it, I was thinking of the JW Blue version -- I think you referred to in passing in another thread. When I sell my book, I'll celebrate and try it. Until then, do you have any favorite Scotch to use in the drink? Dewars, Teachers and Black and White are my standbys.

I just thought of another great alternative, especially for daytime parties (brunches, pool parties, etc.) In Gary and Mardee's New Classic Cocktails, they have a drink called the Tart Gin Cooler, which is equal parts gin, grapefruit juice and tonic, with a splash of bitters. My mom's a big fan of tonic, but she doesn't drink alcohol anymore, so I make her a version of it without the gin (she's okay with the amount of alcohol in the bitters, but as Gary mentioned above, all bitters contain alcohol, so check with your guests before you add it). It's really great, as is the orginal with the gin. (In fact, the Tart Gin Cooler has beaten out the Americano as my favorite afternoon drink.)

Okay, Gary, you've mentioned the Blood and Sand twice now, and you've got me intrigued. I love Scotch, but rarely use it in cocktails, so this sounds like a great opportunity. When you say "cherry brandy" though, what exactly do you mean? I think Grand Marnier is made in a cherry version -- is that it? The only cherry liqueur I've had (aside from Maraschino, and I know that's a whole different animal) is Cherry Heering, which to my mind is ungodly sweet. And just because I'm lazy and don't want to go back and find the thread where you mentioned an "upgraded" version of the Blood and Sand, can you refresh my memory on that too?

Well, I only concentrated on it for a very few drinks that I really liked, so I knew I'd be making them a lot. Not that I can't (and don't) measure much of the time, but it's sort of nice to just be able to pour a drink and have it turn out right. But you're right -- free pouring is not necessary in the least. It will, however, make one look (and feel) more confident, and I thought Steven might want that.

That would be my advice as well (focusing on a limited number of drinks as Trillium suggested). When I decided to learn how to make cocktails (instead of just drinking them), I bought a book, invested in some ingredients and equipment, and picked one drink a week to work on. I started out by measuring very carefully, then tinkering with the proportions if I thought it was necessary. Then (provided that I liked the drink enough to keep making it), I worked on being able to "free pour" the amounts reliably. By that time, the drink was internalized, and I moved on to the next one.

Here's a non-cocktail-related question. Sometimes you two work together on your books and articles, and sometimes you go solo. Specifically, you each have written your own cocktail/bartending guide. What determines whether you collaborate or not? Is it interest, or approach, or just circumstances?

I love stems too. My current favorite looks very much like the one you show on the right, but the stem on mine tapers down more. One thing that I really like about it is that the top curves in almost imperceptibly, which helps minimize sloshing. And come to think of it, maybe that's why I never like to fill it to the rim. But my glass is very small, especially when compared to the newer giant glasses -- it holds just shy of 4 ounces if filled to the rim; a better size drink for the glass is 3 ounces. So I make my drinks small, they stay cold, and I can switch drinks more often that way. Besides, they're just so damn cute. What I don't have is good rocks glasses. Any suggestions on those?

Welcome to the party, Audrey! You know, there probably isn't any reason not to add the sugar right away. It's just that when I was starting to experiment, I wanted to get the heat and flavor level right and then play around with the sugar level. So that's the way I started doing it, and that's the way I continued. The jalapeno-mint syrup works really well with alcohol too, especially tequila. Makes a great south-of -the-border julep.

Have you had jerk or just read about it? If so, how was it prepared? The sauteed or stewed jerk that I've had domestically was called "jerk" on the menu by the Jamaican restaurants-not my name for it. And it was the same preparation in the Jamaican joints in DC, Silver Spring, MD, Los Angeles and Santa Barbara. None prepared it the way I've had it Jamaica, yet all restaurants called it jerk. I should have been more precise. I've had jerk (not in Jamaica, just at Caribbean/Jamaican restaurants in the States) and it's always been grilled. Plus, from what I've read, grilling is essential in jerk.

From what I've read, jerk is just the name used for Jamacaian barbecued meat (typically pork, but chicken's become very popular too). It's rubbed with a spice mixture that contains scotch bonnet peppers, allspice, thyme, cinnamon, onions and garlic, as bbq mentioned above, then grilled over a fire. Traditionally, alspice wood was used, but I'm not sure if that's still the case. I've seen a lot of dishes called "jerk" but I'd say the crucial factors are that the meat be rubbed with or marinated in some combination of the spices mentioned above, and grilled. I'd never call a sauteed or stewed dish "jerk."

Back to the original topic, what's your favorite tequila for margaritas? I'm less familiar with different brands of tequila than most other spirits. I've used (at various times) Los Arangos (sp?), El Grito (not sure that's available anymore), Herradura (silver), El Tersoro, and Sauza Hornitos and been satisfied with most of them, but I can't say I've found the definitive tequila. And because you disagree on the best type of tequila for margaritas, I'd like to hear from both Gary and Doc, so I can compare for myself and see which of you is right.

No problem. Don't want you to get bored.

You've both talked about stocking liquors and mixers -- how about an overview of what glasses are essential to a good home bar? Plus, here are a couple of additional questions: Why do you think cocktail glasses are getting so large? It seems to me that more than about four or five ounces is just silly. And Gary, why don't you like cocktail glasses?

Caramelized onions mix really well with roasted red peppers. I use the combination (flavored with a little sherry and salt) on crostini topped with a sliver of aged gouda. Or I thin it with some chicken broth and enrich it with some cream for a wonderful soup. With or without the peppers, caramelized onions are great on steak sandwiches.

In The Joy of Mixology, Gary talks about a type of cocktail that the two of you developed for an article, which you call "bottled cocktails." The concept sounds like such a great idea for parties that I, for one, plan to use it. Can you explain it for those who haven't read your book or the article on the subject?

Do you have any suggestions for other brands of triple sec? I mean, I love Cointreau, but it seems like the price is rising faster than that of gasoline (is it possible to buy Cointreau futures? I wonder. . . ). I've used Marie Brizzard with pretty good results, but it's not easy to find.

I have a real problem with the quality of carbonated mixers in many bars here in San Francisco, so much so that I rarely order G&Ts or Rickeys (which I love) or Collinses when I'm out. It didn't occur to me that it might be the mixer guns, until I had a G&T at a bar that didn't use them. Instead, the bartender opened up a small bottle of tonic and used that. What a difference! Since then, I've always asked, and now I only order drinks with carbonated mixers from bars that use bottles. But it seems that more and more bars are going to mixer guns, which always seem to produce undercarbonated, stale tasting mixers. I'm sure that it's less expensive, and faster, and I can understand why bars would want to use them, but is it not possible to set the carbonation level correctly in them? Is it just that the bars I go to aren't getting the combination right, or are the guns inherently awful?

You're so right about citrus peel. Incidentally, I've made my infusing life easier with this serrated peeler -- the serrations grab onto the rind and make it possible to remove just the top layer in big strips. Takes about a minute to do an entire lemon. I was talking with a wine maker who also plays around with infusions, and he said his most successful one lately was orange and saffron. I plan to give it a try soon. Interesting about the cucumber. Have you ever been to the Orbit Room in SF? Last time I was there, the head bartender, Alberta, had a gin infused with apple and cucumber that was just fantastic. She used it in a Pimms-based drink that blew me away. I had a rather embarrassing experience with an infusion I made several months ago. I used a big jar that I'd previously made refrigerator pickles in, and although I couldn't detect a thing when I poured the vodka in and added the tangerine peel, the result was a very weird combination of tangerine, cucumber, dill and allspice. It was almost good -- in fact, if it were lemon instead of the tangerine, it probably would have been great -- but it was really just weird.

Check out the Q&A with Gary and Mardee Regan. It's where the cocktail discussions are happening this week. Click here to post questions, add comments, learn something and have fun.

Wait -- Malacca is no more? I'll admit I haven't had it in a while, but I didn't know it wasn't around

I'll see what I can do.

I can definitely see your point, Gary. I think the problem I've had with cutting twists in advance is not getting them thick enough; hence, not enough peel to actually twist for the oils. The main reason I like using a channel knife for my own drinks is that I can cut off a strip as I need it and still keep the lemon intact for future use. I cut the strip right over the glass, which makes for a pretty healthy spritz of oil as I cut. But you're certainly correct that in such a case you don't end up with something you can actually twist.

Yes, welcome. It's great to see you again, Doc. Thnk we can get Magoo here to add to the mix?

I have a question about citrus twists used as garnishes. I don't tend bar, so my experience is just with the cocktails I make at home. Unless I'm having a party, I just grab the channel knife and cut the twist right when I need it. So far, no problem. When I make twists in advance for a party, though, it's a different story. I was taught by a bartender friend to cut a lemon rind into twists, so I know how to do it, but it always seems like they don't produce much oil after sitting around a while. Is there any way to keep precut twists fresher?

I spent a really great birthday weekend at the Pelican Inn, near Muir Beach, some years back. The dinner, as I recall, was pretty good -- not French Laundry, of course, but I remember having some really great lamb. Breakfast was included, too. But even if you decide to eat elsewhere, it's a nice place to stay. Click here for their website.