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Craig E

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  1. Craig E


    I'm in the middle of collecting pits for avocado pit orgeat. Have any of y'all tried that?
  2. They slip the bottles over the buds while still on the tree!
  3. Craig E


    That mold never stood a chance.
  4. Do you think it would work in a Beton?
  5. Craig E


    Are you assured that cyanide won't be an issue?
  6. Craig E


    If you're plowing through it at that pace I'd guess the bottle would be empty before incremental period gained through preservative even starts.
  7. Very cool! I'd be tempted to do some color-coding to speed my selection.
  8. Others around here know the field better than I do, but maybe Dubonnet Rouge would be close?
  9. Picked up Byrrh for the first time for this project, and really liked it. It's a shame if it's not available (though subbing other aperitif wines for the Byrrh and other amari for the Lucano Anniversario might be worthwhile to try).
  10. This might be a place to put my proud announcement that a signature cocktail I designed for the Society of Architectural Historians was released today. It's a drink inspired by the bottles found at an archaeological dig on the site of the 19th-c. Charnley-Persky house in Chicago, now headquarters of the Society. The video I made tells the story and directions in more detail, and the full recipe is on Kindred. I'm an amateur at both cocktail crafting and at video production and that probably shows. But think of the word "amateur" in its etymological roots-
  11. Was reminded of this by tonight's trial of Frederic Yarm's new Creole Poet, which adds Benedictine and Amer Picon (Amer Boudreau in my case) and orange bitters to a similar martini base. Recommended!
  12. Are you shaking with ice rather than just building the drink in the glass? The dilution that comes with shaking helps moderate the booziness, so if you weren't already, you might shake it, and if you were, you might shake it longer. But yeah, 11am is not when I turn to overproof rum drinks.
  13. Agree with Jo that reading the specs, I would think this was too sweet. I would jettison the simple syrup and see if the orgeat and liqueur contribute sufficient sweetness. And for a next rum to buy (welcome to the slippery slope!) I would try out a rhum agricole to pair with one of your molasses-based rums. Your rums on hand are all aged so for variety's sake you might look for a younger agricole. Is Clement Premiére Canne in reach?
  14. New to me: Amaro Lucano (Anniversario), Brandy Sainte Louise, Bittercube Bolivar bitters.
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