slkinsey
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Posts posted by slkinsey
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I regularly carry Peychaud, Orange, Peach, Angostura, My own "House", and sometimes Abbott's with me...
Okay. As if we didn't know already. . .
But you, Robert, have officially reached "über-geek" status with respect to cocktails.
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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.
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Mixed drinks, especially froofy sugary ones are going to be your worst enemas.
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.
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Yes, skipping dinner and going straight to the booze and sex does seem to do wonders for one's waistline.
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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.
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Virtually all the calories in spirits come from the ethanol, unless you're talking about a sweet, low proof liqueur. For example, there is little meaningful difference between the caloric value of a shot of 100 proof bourbon and a shot of 100 proof vodka.
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Let's try to keep this on the topic of HFCS. If the conversation takes us usefully in another direction, please just start a new thread.
I, for one, found the following interesting:
the name "high-fructose corn syrup" is something of a misnomer. It is high only in relation to regular corn syrup, not to sugar. The version of high-fructose corn syrup used in sodas and other sweetened drinks consists of 55 percent fructose and 45 percent glucose, very similar to white sugar, which is 50 percent fructose and 50 percent glucose. The form of high-fructose corn syrup used in other products like breads, jams and yogurt — 42 percent fructose and 58 percent glucose — is actually lower in fructose than white sugar.This tells me that anyone buying jam made with sucrose instead of HFCS is actually getting more fructose by doing so.
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Phil Ward, of Pegu Club and Flatiron Lounge, came up with an interesting and delicious variation called the "Final Ward." It's equal parts Rittenhouse bonded rye, lemon juice, maraschino and green Chartreuse.
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Oh! Myers, I got the book. Very interesting. It currently occupies a place of honor among the cocktailian tomes at Pegu Club so others may enjoy it.
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For the little it's worth, one of my very favorite cocktails is Il Piano, which used to be but no longer is on the menu at Franny's in Brooklyn. (I was the very first person ever to order one, and I have reason to suspect I was the only person who ever ordered any.)
It consists of Fernet Branca, Seven Up, and maybe that's it.
If you ask the bartender, I'm sure she or he will make you one.
Franny is very fond of Fernet Branca. I had a Fernet and Coke there on her suggestion that was delicious and refreshing.
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Note: A good friend of mine has asked me to remember to mention that Baerwurz, like Chartreuse, or many spirits, does not refer to a single spirit produced by a single company but rather to a genre of spirits.
This is getting off topic for a thread about Campari cocktails, but... Chartreuse is not a "genre of spirits." Chartreuse is the proprietary name of the herbal spirits produced by the Carthusian monks at the monastery in Chartreuse. No one else may call their spirit "Chartreuse." They do produce three varieties of Chartreuse (Green, Yellow and Vieillissement Exceptionnellement Prolongé), but these are all of a piece and clearly variations on a theme by the same maker. I'd say it's similar, albeit with some differences, to Wild Turkey producing rye as well as bourbon at 80 and 101 proofs (the point being that "Wild Turkey" is not a genre of spirits).
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...you take your turn with the shaker when you order a Ramos Fizz.
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Central Fish @ 9th Avenue and 39th Street has Colossal, very fresh (depending on the day you go) and a lot cheaper than anywhere else except maybe Chinatown...
The quality is a lot higher at Central Fish as well. For what it's worth, I like Sea Breeze in the same area a little better.
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Maybe. But I kind of doubt it.
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For the reasons Sam gives, it seemed like an interesting question to me. Is Hedonism a Scotch or is it a Whisky from Scotland, if you catch my drift. Which name is the most appropriate? And then I realized that was a pretty geeky line of thought.
You might be a cocktail geek if...
...you're following that line of thought.
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I don't know about it being a Rob Roy. I mean, Hedonism isn't exactly Scotch. It's a vatted 100% grain whiskey.
On the other hand, it's certainly not rye either. So I guess that makes it not a Manhattan either.
Whatever. I bet it would be awesome, regardless. But also never to be, I think. You'd probably have to go through a bottle of Hedonism to find out which vermouth and bitters to use, and just how much of each, in order to make the perfect drink.
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In a recent trade article industry consultant, Tom Pirko of Bevmark said ''The mojito is already passé with the in crowd and that's not a good sign.''
So are you part of the in crowd? And what are you drinking now that the mojito is so well known?
I like Mojitos, but have to admit that I don't drink them much any more. If I want a rum and mint Summer drink, I'm much more likely to go for a Swizzle of one kind or another. As a general impression, I think they're more interesting drinks due to the use of bitters and crushed ice.
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...if you keep a few promotional bottles of watermelon Pucker in the back just for the giggles.
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I don't have any more "you might be" items right now. I'd just like to say that I'm now dreaming of a Hedonism Manhattan.
I'm glad that I'm not the only one. On that note,
...a Hedonism Manhattan sounds appealing to you at 10am.
It's always nice to have a super-luxe cocktail for the road before you come home from the bar.
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I don't have any more "you might be" items right now. I'd just like to say that I'm now dreaming of a Hedonism Manhattan.
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Read the OP's signature. And check out this thread.
I like cake. I like cake more than pie. Questions? -
...talk about cocktails over cocktails with cocktailians.
"slkinsey... this is your life."
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That's what you get for liking cake more than pie, my friend.
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...you're aghast that the bar you're in doesn't have a single jigger.
...you sniff your cocktails before sipping them.
...after looking at the back bar, you realize that there is not a single cocktail you'd want to order.
...you carry around a little bottle of bitters.
...you honestly can't understand why some people are spooked by egg white drinks, and think every cocktail bar should make them.
To interject a tiny bit of seriousness in an otherwise fun thread, I'm not convinced that "snob" is quite the right word. "Snob" has certain connotations of looking down on other people who are somehow "below you," whether that be due to education, socioeconomics, class, expertise, knowledge, etc. I don't think many of us look down on people who are not into cocktails the way we are. Rather, I think we tend to take the attitude that most everyone would become "one of us" once exposed to the real thing. I would rather call us "cocktail enthusiasts."
On the other side of the coin is what I would call "reverse snobbery," which is to say those who look down on spending $12 for a perfectly made cocktail or $19 a pound for prime beef because this seems like a snobbish affectation to them when (lesser) examples can be had for less money. Those who prefer quality are often accused of snobbery in this country.
Absinthe: The Topic
in Spirits & Cocktails
Posted
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.