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Correct ice is important. A few cocktails come to mind that are best, and should only be, served with cracked ice. There has been some discussion on eG about the differences of shaken v. stirred. Search! (I believe MatthewB started a thread on "How do you shake your tail?" about a year ago). However, in a nutshell: stirred produces a silky mouthfeel for the chilled down spirit and shaken makes it lighter and airy-er (not a word, but I'm sure this stretch isn't all that bad). Those little ice chips occur during "bruising." Some love them, others hate them. As far as information on types and sizes of ice, check out some of the ice machine manufacturers. There are some that are chips, full cubes, the little cubes with an indentation on one side (as a bartender, I *hate* those) and I do remember the round ones that are both large or small in size with a hole through the middle. I'm sure there are others.... Does any of this help?

Despite I misspelt lavender ( ) and this is focused around vodka infusions, I volunteered this here and it was picked up again by Sam, further down thread, right here. While I need to give more thought about a lavender-rosemary combo, I suggested looking to culinary inspiration -- such as lovely pairings with ginger, berries, tea and pears that work wonderfully with lavender? As you mentioned, I believe that a lemoncello sort would work quite nicely. This is what Sam came up with and posted on this thread. I hope some of this helps for inspiration. [and that the links are correct to each specific post ]

Very early when I first began bartending (second job, the Fall season in the Gund Arena neighbourhood-GO CAVS!), a manager found and liked a shot that he, in a good mood, would make up and have the bar staff join him in a toast. I wasn't too sure about this guy because it was my second shift, but he was the boss, right? They were called Iguanas and were about equal parts of tequila and peppermint schnapps. I thought I'd choke on the thing thinking -- yuk. They were fine, however they are a bit of a hard sell when people hear about the drink for the first time.... It's been nearly 9 years since I've considered mint and tequila as a flavour combination. If I remember, he used Cuervo Gold.

I cross reference through Webtender, BevMo, Internet Wines & Spirits, Drink Shop and the actual distiller websites. Reason being, occassionally I'll find an error -- a small one such as a wee typo or not listing the product by its full name (BevMo is good for this problem). Other problems are liquor classifications. I've noticed from time to time (Internet Wines & Spirits) will include Tennessee Whiskey as Bourbon (DOH!) or that within Vodka you may find Aquavit, Shochu, Soju or even Sake. Then of course, not every website has all of the distilled products either. Good luck. I hope some of this helps.

Oh my yes.

It is hard to get out of that 1 1/2 ounce frame-set when I've got liquor cost hammered into my mind. Home cocktails are usually a bit bigger in proportions according to what appeals to the taste buds, but then that also kinda sticks and I have to make an effort to go back to the Mr. Hyde side of the bartender-team-player I have to earn a living. I'm getting better at switching gears, I hope.

The low carb stuff currently being offered by our purveyors are merely whole wheat doughs for the most part. I'll have to take another look tho' to be sure. So far with my family's pizza palace, it hasn't been requested despite I felt we should have a few of those dough balls stored away in the freezer just in case.

I've spoken to Grimes about checking out eGullet and offered a Q&A to him. He's about as interested in eGullet you and I would be in going for extensive reconstructive dental surgery.

But what if it isn't an incredible dinner, after all? I think the problem is what happens when I spend a lot of money on food that then turns out to be insufficiently incredible/sublime/elevating. That makes me feel really crummy. And the food doesn't have to be bad for that to happen, just not commensurate with the high price. I guess I feel guilty because I know I don't have much money, and that when I spend a lot on any one thing, it does feel like an extravagance. So when I do it and then feel I might have liked my own cooking better, I kick myself. That still doesn't explain why it seems to be especially so for food, though... Ah, but that all goes back to choices. Parker Bosley is a master and acclaimed chef. The food is always sublime. As for food at a restaurant -- I ate it, disappointed or not, I pay for it. Then I make the choice of whether I will return. Or I re-examine my communication skills and express to the service that something needs to be corrected. Maybe I feel differently because I work in the biz? Nah. Extravagences, by anyone's perception, feel good. Why waste time feeling guilty or caring what others think about your choices?

I never feel guilty about spending whatever I spend on food or drink. And that goes for whenever I'm out and about (a glass of King Louis XVIII or at Parker's for an incredible dinner orchestrated by Parker Bosley) or purchasing saffron or a bottle of Opus One for home consumption. I'll even base a travel decision on a restaurant destination. Why be guilty? Everyone makes their choices.

Kewl. I'd love to borrow a copy for viewing myself since I was a working away with the roar of blenders fiercely whirring away as the episode aired. That, and a bit of birthdaying with co-workers. I am truly sorry I missed it.

you don't here that around here, do you? i haven't seen much of that type of thing on egullet. everyone seems to pretty much accept others' dining habits, as all dining is good dining. hmmm...not totally true given the sheer number of threads devoted to guilty/non-foodie enough threads..."my secret affair with margarine", "everything you ever wanted to know about mango salsa but were afraid to ask" etc...and the apologetic tone most of these threads take. Most of those threads are being done with humour, and out of fun too. I don't find those airs of being "non-foodie enough" on eG or by other eG'ers for the sake of making another deliberately feel "impoverished" or, perhaps even snubbbed. There is always much to learn, even when confessing to loving Mrs. Dash seasoning.

It is gaining popularity in the States too. It is becoming one of the hottest martini mixers of trendy bars with fancy pants, signature cocktails.

It is a very special distillation and limited edition. Each bottle is numbered. This is from Internet Wines & Sprits: http://www.internetwines.com/rws18248.html Enjoy it while you can.

On Fine Living's The Insider's List I see 820 Lounge of Portland was also listed. (I'd visit Portland just to visit that bar). And cutie pie Scott Young, extreme bartender of Vancouver. Not to forget Dale.... I hope it repeats again sometime soon so I may TiVO you, superstar Robert.

Heartbreak -- me too. Reports were at my place of employ that the crowds surrounding the bars and TVs were almost as intense as the World Series when the Indians were up with the Marlins a some years back. Cool to see that sort of enthusiasm (or hear of ot in my case). Later in the evening, I thought it was also pretty cool that someone asked if there was an official drink of the Belmont. Thanks to balmagowry, I learnt of same and provided a smarty pants answer to that guest.

David Wondrich (Splificator for those not in the know -- shame on you! Read the cocktail forum more often! ) seems to have risen to the call of duty in designing 5 Ninth's signature, house cocktails. Quite nicely too. They are the subject of this week's Shaken and Stirred, William Hamilton's column. While I cannot quote half of the article ( ), I'll quote two paragraphs I find best highlight. (not intentionally to leave out the house signature White Star Imperial Daisy -- read the article ) Oh, those sound fantastic. Sign me up for a Weeski. The article continues on about the Gansevoort Fizz, accompanied by a photograph and adapted recipe of the same. Paraphrased, the Gansevoort Fizz: 2 parts Appleton V/X rum 1 part Drambuie 1 part fresh lemon juice* couple of dashes Peychaud bitters chilled seltzer/soda In an ice filled cocktail shaker, combine rum, Drambuie, fresh lemon juice and bitters. Chill by a gentle shake/vigorous stir and strain into a nine ounce glass, top with seltzer. It appears, this cocktail is chilled, as if served up, but is in a glass without a stem. To gain an idea of a nine ounce glass -- that is generally the same as a short and squat old-fashion, but probably best in a taller, thin juice, cocktail glass -- generally the same ounces but differing and/or more pleasing shape for their purpose. I'm further guessing pre-chilling the glass in the fridge/freezer or by filling and discarding the ice water "bath" while mixing the cocktail would be considered desirable or beneficial for fighting the warming elements of a hot summer evening. [splificator, please jump in!] To sum things up, of Hamilton's column, I really enjoyed the following: I'm glad Splificator visits eG. I certainly appreciate reading his posts and about his contributions to the cocktail world. [/gushing off] Cheers! *Cut open a lemon and squeeze it for the juice. In similar words of another eG member, Sazerac, if you dare to use anything like that reconstituted RealLemon, "I'll come into your dreams at night and taunt you mercilessly"!

Well, since I love peaches, I took a better look at ivodka.com, and a few other web resources. First, look at this quote from author Robert Bradford, Beverage Business Editorial, It seems laughable that the B.A.T.F. sages in Washington, DC, still officially define vodka with that same stodgy, thread-bare "odorless white spirit, lacking in flavor and taste" moniker that's been around since the age of the Czars. The article in full can be viewed here. Keep in mind some of the following are regionally distributed, budget friendly brands. Excellent Peach Vodka, Poland (no picture) Georgi Peach Vodka, US (New York), Star Industries Ideal Peach Vodka, Poland Izy Peach Vodka, from Svensk Vodka, Sweden (cannot find anyother mention of this, so it may no longer be distilled/produced by Svensk or their parent company Fondberg & Co.) Lubelska Peach Flavored Vodka, Poland McCormick Peach Vodka - not sure about this one. McCormick Vodka was the cheapest (price and quality) well vodka that I've ever seen (it comes in plastic bottles) Mohawk Peach Vodka, US, no picture or much info other than noting it exists Premium Peach Vodka, Poland Queen Peach Wodka, Poland Regnum Peach Vodka, Poland (no picture) Wyborowa Peach, Poland - I've seen and drank regular Wyborowa, but don't believe that many of its flavoured vodkas are in the States. Znaps Peach Vodka, Sweden Whew. I hope this helps. I've got to run. Work calls, and of course the rainy looking clouds are moving in. quotation fix

Further investigation into Zone's website, it isn't distributed or sold in Minnesota. (Twin cities = Minne/St. Paul, right?) However it can be purchased from Internet Wines & Spirits. [i hope the link works.]

Considering it came from an Italian cooking magazine, I'd safely guess Zone vodka, distilled in Italy BTW, is what would be what they are after. There are others, but they might be awfully hard to find in the States, for instance Georgievskaya Peach from Russia, and I believe Stoli stopped distillation of Stolichnaya Persik for some time now. There may be another choice I've read about -- Zygo is now offering a peach flavoured vodka, but I haven't seen it nor am I too thrilled about the concept. See their website and you'll see they dub themselves as the "morning vodka" and blend into the vodka: taurine, d-ribose, guarana and yerba mate. That's the same stuff that the growing energy soft drinks, i.e., Red Bull, do with their beverages for that boosted energy. Good luck! Perhaps adding some fresh peach juice or puree? Or the ever sticky peach schnapps? Give some consideration infusing your own peach vodka? Yum.

Sinclair, Which Martha lemon curd did you use? She changed her recipe from her early publications to the monster growth of MSLiving. I remember her comment being that her original recipe was too tart for most of her readers' tastes (from written complaints and perhaps even that was one of her recipes that wasn't test kitchened and simply didn't work for whatever reasons, but that's a different thread ), which I find to be true of many of her citrus preparations. She doesn't like anything sweet. I like things to be lightly sweet with a clean flavour. Thanks. Great pics and testing/tasting notes. BTW, I caught the tail end of Barefoot Contessa this early afternoon -- she did a lemon-lime curd tart for a party today. I'm gonna visit FN to see the recipe she used.

Since I've lived on two very expensive islands previously, high gas prices are sort of don't phase me too much at the gas pumps. I don't like it, but I am being more mindful of doing things more locally and have seen some price increases that I'm less than thrilled about. When I resided in Sitka, Alaska in 2000 gas prices were already up to $1.85/gallon and for the 2001/2002 season I worked at Put in Bay it was about that same range as well. However at PiB the investment of a water proof Helly Hansen nautical friendly jacket (for the summer drizzles) and walking, biking, a quick Vespa or electric golf cart ride made it easy to get around and it was a small island. However, a major draw back was returning to the mainland to purchase some real food -- in opposition to the hugely over priced goods in the dinky general store or all of the tourist fast food joints. Boat or small Cessna or Piper aircraft was the only way and those fuel prices are always much higher than automobile gasoline. This made meal planning more important. Trustworthy roomies (if you had to have them) that didn't raid your goodies while you were slaving away making countless margaritas for the island visitors, a good freezer, those newish thermal shopping bags to help keep foods cold on their journey from the real grocery store to your kitchen, and a trusty grill. Often on those traditional slow days like Sundays or Mondays, we'd pot luck with other island employees as the summer progressed, which was a bunch of fun. Now, I'm lucky that I can walk to both places I show up to work (my real job bartending and my family's wee restaurant venture). I can walk to Westside Market, but now I need to be more mindful and spend more effort of adjusting my schedule(s) to their limited hours as the summer season becomes busier and invest in one of those old lady-type, wire cage grocery carts that you can drag behind you like luggage carts to transport the market purchases without feeling as if your little finger is being cut off. (Durn! Why did I purchase so many grapefruit?!?) My car gets good mileage, but it has curbed those impulses to drive to the burbs for some grocery purchases or make the longer drives to eat out. I've felt the large price increases mostly in diary products. Milk! (for personal uses) And cheese!! Geesz, a case of cheese (for work) now has risen from $38 to $50. Nothing like having to eat some cost with a new business start up with either tossing menus and reprinting with a slight price increase or sticking with them until they have runout.... edit: clarity

All the better. Refreshing and complimentary so as not to the taste buds for the good eats that are on that menu.

Yes, I agree. Years ago, I remember being asked by many about Bombay Sapphire -- if it really was that beautiful colour. I know this bottle will spark many of those same questions. Really. The bit of sweetness must be attributed to the glacial water. Rye based vodkas are a bit spicy. I seem to enjoy the wheat or wheat blends which softens and sweetens it up as well. However, sometimes a potato based vodka often is in order as I really enjoy Glacier. Yipes. Yet another vodka. There's a glut and I wonder if the market will or has become over saturated with the amount of choices, despite how delicious many are being distilled and offered for sale.