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Craig E

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Everything posted by Craig E

  1. Just brought a bottle of this back from Thessaloniki Duty Free: Skinos Mastiha. I found the nose interesting but not that appealing, the taste more yummy: cinnamon, resin, pine, sweet. I gather some of these have an ouzo-like anise aspect, but in this label that is very minimal. Pondering how to mix with it, I worried it'd be a rehash of my frustrations with Swedish punsch: that is, sweet enough on its own that additional sweet mixers would be too much, and subtle in flavor so that it might easily get lost when mixed with anything with a strong personality. But my first go turned out pretty good: equal parts pisco and mastiha, a little lemon juice, and some tiki bitters that drew out the clove and cinnamon. With a mint garnish. On the finish there's mint, pine, and even some bubblegum. I dubbed it the Contrapposto, named for the principle of asymmetrical balance credited as a breakthrough of ancient Classical Greek sculptors. For further experiments, I might think about successful drinks that use Yellow Chartreuse, since it has a similar herbal sweetness. Or perhaps some places it could complexify drinks that call for cinnamon syrup.
  2. Sounds good, though I confess I found the recipe intimidating even before mention of staph infection!
  3. Food for thought on the pricing.
  4. Count me among those taken aback by the price points here.
  5. Those are tasty flavors together. I'd think with the sweetness of the ginger ale, the simple syrup might not be needed.
  6. If you make a drink with egg white (or egg yolk I suppose!) you can apparently use the Hawthorne strainer to separate eggs too.
  7. I gathered from the instructions that you're supposed to gas up only full bottles (thus the "fill line").
  8. I was just thinking of that as a possibility (considering how well cornbread goes with chili)!
  9. Bought a bottle of Mellow Corn whiskey on a whim, and I'm curious if there are ideas out there about how to mix with it. My first impulse was to build off the sweet corn cereal flavors, by adding some (also recently acquired) Tempus Fugit creme de cacao, arriving at something like Chocolate Frosted Flakes. First tried throwing in some Angostura bitters, but then realized the cinnamon of Becherovka could make it a more fitting way to add some bitter gravitas. Thus the Short Sharp Choc. Quite sweet (that cdc is like drinking frosting) but I like it. What else can I do with the Mellow Corn? With its high ABV and unique but accessible flavor profile, it seems like a promising ingredient for cocktails.
  10. Craig E


    Hate to rain on your parade, but there I think there'd be real cyanide concerns.
  11. Craig E


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


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


    Are you assured that cyanide won't be an issue?
  16. 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.
  17. Very cool! I'd be tempted to do some color-coding to speed my selection.
  18. Others around here know the field better than I do, but maybe Dubonnet Rouge would be close?
  19. 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).
  20. 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--done for and with love! If you have 8 minutes to spare I invite you to watch!
  21. 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!
  22. 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.
  23. 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?
  24. New to me: Amaro Lucano (Anniversario), Brandy Sainte Louise, Bittercube Bolivar bitters.
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