PassionateAmateur

Finally put the Giffard to use and have to give it a thumbs-up relative to St Germain. The Giffard is a little less synthetic-ish. Though still with that grandma's guest soaps vibe.

Reminder to others planning the Nocino experiment this year-- back in Feb I'd put on my calendar that this week is Order Green Walnuts Week!

Eventually, the combination stabbing center bit of plastic with a corkscrew and then yanking free with needle-nosed pliers did the trick. Mercifully the quality and potency of the rum proved worth the effort! I've rarely felt so stupid in my own kitchen. Though perhaps if we'd attempted this while still sober it would have worked out better -- we'd already done a good deal of recipe testing with a new bottle of Cruzan black strap before trying to fight our way into the W&N. Thanks all for the advice!

I can't see how he finally succeeded -- or find a description in there. Am I meant to just stick a screwdriver into the center and pry?

never tried to open a bottle of W&N before. Under cream colored cap is an impenetrable plastic barrier that my two perfectly intelligent friends and I cannot get through. What the hell? Feeling quite stupid here. Help?

I wanted some OJ but was out of oranges. Mixed some passionfruit puree leftover from a baking project with a little cinnamon simple syrup and seltzer. A winner.

Reload of the Beefeater. The rest are fresh additions. Cabinet is starting to groan!

Honestly? I grabbed the wrong bottle. Got home and decided I didn't much care - it gets used in pretty minimal quantities when I mix with it so the ABV difference isn't significant.

Lairds is a restock. Giving the others a test run.

Thanks, All!

Thanks. I was very happy with another Giffard I got a while back -- peach, I think -- I remember it was not the horrid cloying cough medicine I'd feared. St G is so Grandma's Hand Lotion to me, I was wondering if the Giffard might a little less of a perfume bomb.

Followed your lead and gave this a try over the weekend, Craig (I went with Beefeaters not-quite-navy-strength, and regular 2x simple). Delicious. Thanks! Emily

Finally used up bottle of St Germain (which took YEARS -- was quite an unattractive brown by the time we found the bottom). In shopping for a replacement I see that Giffard also does an elderflower at the exact same price point -- does anyone have any flavor compare/contrast thoughts they could share? Thanks!

Noodling around with this -- it's almost just right: 1 oz R. Henry Hawaiian White Ginger Gin 1/2 oz Aperol 1/2 oz Pamplemousse 1/2 oz tea-infused Siete Leguas Blanco About a barspoon ea of lime juice, grapefruit juice and cinnamon 1:1 simple syrup Couple dashes Scrappy's Grapefruit Bitters I think I need to up the Aperol just a tad or swap in something a little more bitter. Also -- I stirred/strained, but it might work better swizzled with tiny ice & the bitters sno-coned over the top.

It's especially handy for cocktail books. When you're in the mood for something new involving Green Chartreuse...

Krogstad Aquavit Kiuchi No Shizuku Groult Pays d'Auge Reserve Calvados Herbsaint Original 100 proof Luxardo Sangue Morlacco Cherry Liqueur Fernet Branca and a Rittenhouse restock Sigh. I've now crossed the line into needing to move two bookshelves into the bedroom and buy a major piece of furniture to house the collection.

The vendor list at Tiki Oasis led me to http://www.tikibosko.com/dutch.htm , which was the winner (I discovered I can't actually afford vintage tiki mugs if I wish to afford the ingredients to fill them). Thanks again!

Thank you both!

Does anyone know of a good online source for vintage tiki mugs aside from the torture of ebay?

Thanks for the advice -- I'll screw up my courage and give it a try

Wish I could tell you, but I'm not familiar with Malört. But now you've got me curious!

Just starting leafing through this book on Sunday. Lots of unfamiliar bottles -- which just makes me happy as it's a reason for fresh avenues of research and the perfect excuse for purchases to support said research! For science.

My cocktail invention partner brought a date to our latest Chemistry Experiment Sunday Afternoon, and not wanting to show up empty-handed he brought me a bottle of this....wildly potent bitter amaro. I tried subbing it for fernet branca in a D&C "Frisco Club" but it just completely overwhelmed the whole drink. I thought I enjoyed bitterness, but this is something else. Any suggestions on possible ways to tame it? I'm thinking a whip and a chair, perhaps?

It certainly tastes like an eau-de-vie. Very strong, perfectly dry, very potent perfume of pear. I'm astonished at how reasonably priced it was!