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Everything posted by Fernet-Bronco

  1. After about seven unfortunate weeks of unintentional sobriety, I went liquor store hopping and bought a few things: Smith & Cross Lemon Hart 151 Wray & Nephew 151 126 (thanks, Hassouni) These three were first time purchases after seeing them on here (thanks for that). The Smith & Cross is a particularly amazing, complex drink with a helluva finish. I think I got the last bottle of Lemon Hart for sale in Houston... after searching at a number of stores, I found a guy who was able to dig up a bottle in the back of the storage room that wasn't even in their inventory system. It's pretty hot to drink on its own but I look forward to mixing with it. I also bought Ksara Arak and Bonal, neither of which I've tried before. Also bought some equipment recently: Koriko weighted shaker tins (an upgrade from a leaky tin & glass combination) Large silicone ice trays Lewis bag A dozen gold cocktail picks from Cocktail Kingdom And now I need to go get coffee to temper my hangover...
  2. I freely admit my double straining is sometimes a neurosis. I'll try your approach on my next Mai Tai.
  3. Seems like this has to be the goal if you're going to attract people who are willing to source ingredients and tinker with a recipe, rather than just get those customers who want something they can pour from a bottle.
  4. Why didn't this app derail get its own thread? I got excited about the first posts, and then sad and confused when I saw they're really old. I'm going to reply anyway! I think the Floridita/Hemingway daiquiri is a really good idea. Rum makes a great liquor in this situation because it is easy-drinking, has wide appeal, and is a good value (quality to cost) liquor compared with others. When I am in this situation, I always make a batch of regular daiquiris in advance--measure out liquids by the cupful, pour right into big delivery soup cartons, stir together well, and then shake individually or in twos with ice when ready to serve. Will keep in the fridge for a day or so, assuming they even last that long, if you're in a "party house" type situation on vacation. People are always impressed with this and, beyond squeezing the limes, it's super easy. P.S.: Does the world really need another cocktail/recipe app?
  5. I don't strain on the front end (i.e., the juices separately) but I tend to double strain everything after I've mixed when pouring into a glass. I guess some tiki classic recipes call for shaking with the crushed ice and then dumping it all in a glass, but I can never get the ice:liquid ratio right and end up with too much or too little ice. Easier for me to fill the glass with the right amount of crushed ice and strain the drink over it.
  6. I've been really wanting to get some Bonal but was nervous about the shelf life. Good to hear this, thanks.
  7. Those look beautiful and sound delicious, and I love the glasses.
  8. Color doesn't matter much to me, unless a "wrong" color is an indicator that something is missing from a drink. I will drink pink or "girly-looking" drinks. I like a good Clover Club. The more raspberry, the better (and the pinker).
  9. Fernet-Bronco

    Port glasses

    I use the Riedel Vinum port glass for fortified wines and sweet Rieslings. I like (repeated) small pours and I think the shape is important so you can give it a swirl--while they look quite nice, I'd worry a bit about slopping the drink out with the open-sided glasses Jo's posted above. Maybe I'm just too aggressive in my swirl. http://www.riedel.com/collections/glass-collections/d/vinum/port/ By my estimate a 3 oz pour for a port or similar wine is massive.
  10. Isn't that why those wine glass bowls are so big?? Fill 'er up!
  11. A few comments on this great thread: (1) Love the front page notes about the price of limes. All the prices quoted seem like a steal to me now. Unless you can find a bag discount, here individual limes are selling for something like 50+ cents each these days. (2) I use Espolon tequila blanco. It seems pretty good to me for margaritas: it's inexpensive, not particularly interesting but has enough character to contribute a "tequila-ness" to the drink without bringing noticeable flaws or roughness. Is this a shameful choice? Other suggestions in that price range? (3) Mezcal turns the drink up to 11. We've been using Bruxo #1. (4) Lady Bronco and I were in Mexico City over New Year's. Had a great haibiscus margarita. I'm not a fan of flavored oddities or much tampering with the classics, but this was quite nice. She liked it so much she ordered a second. (5) Garnishes? What do people use, if anything? I typically leave ungarnished (and serve over rocks in an old fashioned glass), but a spent lime shell ala the Mai Tai might be nice. Or a big haibiscus flower flopped over the side. (6) What are people's thoughts on salt? I don't mean on the rim of the glass, but what about a pinch thrown into the mixing tins?
  12. Well chalk it up to the sophisticated presentation and photo then! Looks very appetizing.
  13. What nuts are those?? They look great! Do you have a recipe if they're homemade?
  14. This is a great thread! I was surprised to find that some don't love this fine elixir. The Bronco prefers his Branca in large sips from a cordial glass following a good meal. However, this cocktail, the Industry Sour, from the fine bartenders at Taste in St. Louis is also great: 1 oz Fernet-Branca 1 oz green chartreuse 1 oz lime juice 1 oz simple syrup This is the recipe they use. It's quite complex, interesting, and at moments challenging. As it is, it's a touch sweet for me. But cutting the sugar in half throws things too out of whack. Meddlers beware.
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