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About Rafa

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  1. Aquavit Cocktails

    I wouldn't call Krogstad rough at all—it's a beautifully made spirit. Brennevin has much less anise, yes, and a bit of ethanol on the nose at room temperature. I would say it's less intense than Krogstad. That said, it mixes beautifully. if you can get your hands on some of Brennivin's yearly sherry cask-aged release, that's a wonderful spirit, with the dry caraway counteracting the raisin and oak notes.
  2. Aquavit Cocktails

    Brennevin is more caraway-forward than Krogstad, amd rougher on its own.
  3. The Dair Ghaelach is quite good. A much classier drink to imbibe tonight than green beer.
  4. The app is worth it. In addition to the revised recipes, there are more than a hundred newer drinks, and photographs for new and old drinks alike.
  5. Mermaid Ave: pineapple rum, apricot eau de vie, orgeat, lime, soda. The garnish is a mint spring skewered through a raspberry and pinned to an orange half wheel.
  6. Exactly. @JoNorvelleWalker, the meats (and other foodstuff) in pechuga mezcals are distilled, not infused, so no danger there. (Other than inadvertently feeding a vegetarian or kosher guest some pork.)
  7. Don't mess around with psychoactive substances or any kind of meat infusion in alcohol unless you really understand the science of alcohol solubility. These can be very dangerous. And never infuse tobacco, ever. With that unfortunately necessary-in-my-experience warning out of the way, welcome! I would look at recipes you want to make and start with whatever basic syrups they call for—simple syrup, grenadine, cinnamon, and so on. There's plenty of discussion on how best to make them on these forums, and feel free to ask away on any specifics.
  8. I admit to some snark, but I also think that's a more accurate description of the product. (Which I enjoy and extensively employ.)
  9. Dank rum old fashioned, i.e. my Corn 'n Oil recipe with a couple of dashes of bitters: 1/2 oz each of Denizen Merchant's Reserve, Smith & Cross, Cruzan Blackstrap molasses vodka, Novo Fogo aged cachaça, and house falernum, with Angostura bitters and a pinch of nutmeg.
  10. Prediluted and pre-chilled, ready to drink straight from the flask, in some cases with a twist (lemon for the Widow's Kiss and our bottled Old Fashioneds; orange for Señor Presidente). These are individually sized (100ml). The Corn 'n Oil was my favorite and drank great from the bottle, but I think I might serve it instead on the rock with a pinch of nutmeg.
  11. Work in progress. Dark rum blend, dark sherry blend, ginger, demerara, spice blend, mole bitters, lime. Progressing very nicely.
  12. Give it a lemon twist.
  13. I am working, at work, on a series of revised or reconsidered classics for our bottled cocktail program. For the most part I like to stay true to the spirit of the original, augmented by as much research as I can muster (my Presidente contains many of the additives common to Cuban rum of that period); but where history and my palate part ways, I commit cheerful sacrilege (my Presidente has apricot eau de vie, because it's delicious). A bonus pleasure involved in batching drinks for bottling is that pre-service assemblage allows, or in my case encourages, involved and finicky recipes, such that I can split my base spirit among three brandies (as in the attached recipe) rather than be at the mercy of the Calvados blender (as in my simpler à-la-minute Widow's Kiss recipe). Anyway, I've included a photograph of my spec, rather than of the finished product, so you can all join @Hassouni in critiquing my handwriting. Also, you should all visit The Up & Up when you're in toen. We have fun here.
  14. Sounds wonderful. Heads up, though, @EvergreenDan: the Iggy calls for Punt e Mes, not CAF. Fun fact: when I worked at a rooftop bar this past summer, the Italian Greyhound was one of our most pooular drinks, even among the decidedly non-cocktailian set of rooftop-seekers we hosted. I believe the only drinks that outsold it were the Margarita and the mighty Tito's-soda.