slkinsey

The Cin-Cyn, for those who may be interested, has 2 ounces Junìpero gin, a half-ounce each of Cinzano sweet vermouth and Cynar, a splash of fresh orange juice and a dash of orange bitters. Shake, strain, garnish with orange twist.

There's a pretty good article on the Gimlet in last year's edition of Mixology, which seemed to come down on the side that it's a drink made with lime cordial. See also this interesting post by Dave W. If you believe, as many do, that it's a drink that has its origins in the Navy, then it's a no-brainer that it wasn't made with fresh lime juice.

A Gimlet is made of gin and Rose's Lime Juice. I can't think that cherry vodka would go very well with Rose's. I imagine Katie has something in mind along the lines of your cherry-infused vodka together with some fresh lime juice and lime-zest infused simple syrup. Thanks Sam, for being clairvoyant for me. I'm not too fond of Rose's Lime when fresh lime juice and simple syrup are better. Sam did me one better with the lime zest infusion. Sounds delicious! Not sure I'd call anything made with fresh lime instead of Rose's a "Gimlet," per se. But the cherry and lime idea sounds like an interesting starting place for a drink.

FWIW, I've got some NY State sour cherries that have been sitting in maraschino plus a little extra simple for around 9 months. There's a jar with some of them in there down at Pegu, if you ever want to check them out.

A Gimlet is made of gin and Rose's Lime Juice. I can't think that cherry vodka would go very well with Rose's. I imagine Katie has something in mind along the lines of your cherry-infused vodka together with some fresh lime juice and lime-zest infused simple syrup.

Have a look here: http://beyondveg.com/cat/frank-talk/index.shtml

Not quite sure of the formula off the top of my head. I know it's in Anthony Giglio's "Cocktails in New York" (eG Forums thread here), and might be in the Babbo cookbook as well.

You made a Sidecar with lime juice?

Babbo has the "Cin Cyn," made with Junipero gin, Cinzano sweet vermouth, Cynar, orange bitters and a splash of orange juice. Very nice.

None of which I am aware. You might try exploring some Mexican or Caribbean markets. I can't believe that lemons and limes are only to be had for such a high price in a place like DC. At the Mexican grocery on my corner in NYC, limes are currently going at around 6 for a dollar, and lemons at 4 for a dollar. Sometimes limes are even 10 for a dollar.

I would say that any recipe calling for simply "Chartreuse" is talking about the green variety.

At this point, unless someone has something meaningful and of verifiable accuracy to say about the production of Rao's bottled sauces, we're going to consider that fork of this discussion closed. Let's get back to talking about Rao's the restaurant. Thanks!

Kalustyan's, surely. Have also seen it in Fairway and Citarella.

All: I've removed a few more-or-less OT posts about Frank Bruni from this thread. Please direct any Bruni-specific discussion not relating to Craftsteak to the 2006 Bruni & Beyond thread. Thanks

Well, certainly one doesn't go to these places for produce, and definitely not for Korean products (although one of my locals does sell really nice homemade kimchi). They're no substitute for Fairway, they're stores of convenience. They're where you go for a six-pack of beer and a pint of Haagen Daaz while the Chinese delivery is on the way.

No. They are completely different. My memory of the Middle Eastern varieties is not good because after I determined that the French was much better for my purposes, I never went back. But my recollection is that the French kind is much stronger than the Middle Eastern kind -- to the extent that one might need to use a quarter ounce of the latter where a few drops of the former would suffice.

AFAIK, "real" gomme syrup should contain gum arabic, which imparts added viscosity.

Right. I've never understood the Crusta as requiring maraschino. It's all about the sugared rim and the citrus peel collar going all the way around the rim. Here's a page on the Crusta from Darcy's online version of JT's Bartender's Guide. One thing that a lot of people seem to forget about drinks like the Crusta or Old Fashioned is that it can also be made with gin. In fact, a Gin Crusta (or Gin Old Fashioned) is delicious. Same is true of Genever.

What I think is funny is that, in my neighborhood at least, it's quite common to refer to them as "Korean bodegas."

I would argue -- or rather, I would echo the arguments of those in a much better position to assert them than I -- that, if it's not redistilled after infusion, it's not absinthe.

Okay. As if we didn't know already. . . But you, Robert, have officially reached "über-geek" status with respect to cocktails.

As long as it still cooks, it should be fine. Might be a little stickier, but I don't see that as a problem. The tiny black spots are probably carbonized something-or-other. You might try coating it with oven cleaner, sealing it in a garbage bag overnight and rinsing it off the next day. That might remove some of the black spots.

I would just like to point out that using any kind of alcohol "that way" is probably not a good idea, sugary mixers or no.

Yes, skipping dinner and going straight to the booze and sex does seem to do wonders for one's waistline.

By far the best sesame cold noodles I've had have been at place in Midtown East called Spade's on 3rd and 37th. Just a more full-flavored sauce (I think I taste Worcestershire?) than the usual.