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Katie, I've actually held off on purchasing limoncello from the liquor store (I've seen mostly Caravella Limoncello) because of all of the raves, oohs and ahhs of your recipe and efforts. I will complete one batch this summer.

I didn't mention all of those other creme de's as I figured this was primarily focused around crema de mezcal, but while we're at it, I suppose I'll pass this along.... Interesting EU Regulation Definitions regarding this may be helpful within this thread. (A most helpful link that one regular forum contributor, apetail, of the Webtender forums graciously provided not very long ago. ) European Union, Definitions of Categories of Alcoholic Beverages, (As presented in Article1, Section 4 of the Council Regulation No. 1576/89 of 29th May 1989) [emphasis mine] But the following is a bit of a trivia question lover's tidbit. The regulation further states: Id. http://www.distill.com/specs/EU3.html Cheers! And yes! Welcome ljr. p.s. sliding a wee OT, I just saw news reports this afternoon that the price of a pint of Guinness in the pubs is skyrocketing outrageously. I think they quoted approximately equal to US $6.00. Grrrrrrrrrrr. edit: clarity

Something seemed familiar. (Why does Cinco de Mayo seem so long ago? ) Here is a quote from this Detroit Free Press article from this eG post.

Careful with adding Baileys to anything containing citrus. It curdles to an unsightly mess.

I know you've been around eG a bit now TJHarris by already having 50 some posts, but welcome! There's a handful of Clevelanders here now.

ned, Please see my posts above. Anything creme de _______________ is a liqueur with a higher sugar content. It does not contain dairy cream or milk so the substitution of adding a dab of heavy cream is far from what is called for in this drink. That url you provided (thank you ) explains how crema de mezcal is made with the following ingredients: I imagine the roasted agave syrup is quite smokey and sweet, hence the following with the format of "creme de". Click on the label and you'll see what the bottle of the stuff looks like, despite the blurry photography. It is clear and not a cloudy mix such as Tequila Rose, Baileys, Ke-Ke or any of those newish Just Desserts low proof cream liqueurs.

Just for the sake of clarity, creme de ____________ is a liqueur that doesn't contain any dairy product. Now about those liqueurs that do contain dairy. I refrigerate my Baileys because that is my preference, however not wholly necessary. I also noticed that the labels are now dated with a "Best taste before" date. My current bottle is dated for August, 2005. This from their website FAQs (a long list!): http://www.baileys.com Cheers!

I've never heard of creme de mezcal, but that certainly doesn't mean that it doesn't exist. Anything that is creme de ____________ is a generally a liqueur with a minimum of 250 grams of sugar per litre. Liqueurs (ones that are not creme de _________) contain a minimum of 100 grams of sugar per litre. Now the liqueurs that contain cream or eggs are best used within 90 days (in fact it is actually printed on the bottle of Ke-Ke key lime cream liqueur), however they can kept longer. I hope some of this helps.

eGCI Evolving Cocktails A twist would be a nice addition as well. The brut balances out the sweetness. I was in a berry mood when I thought up that recipe. Kinda like a dessert, one serving is fine. This little book is an excellent resource on Champagne cocktails. It provided some inspiration. edit: That really should read as "Combine the Stoli and Cointreau in an ice filled shaker...." How with all of that editing did boo boos leak out?

Sam, Something similar to this?

Two days isn't that much time really. So I want to make these little lovelies this weekend, I'll apply my plan making abilities and start a jar on or about Wednesday. All of this instant gratification, convenience and everything on demand culture! edit: Actually, rethinking about perspective here -- I can understand why a restaurant bar recipe is viewed differently by the home mixologist. You'd be hard pressed to see a restaurant kitchen staff making space and allowing some bar staff person to be grabbing a pan, sugar, ginger and water then heating this stuff up on their precious burners. Also, the addition of that task to be lumped onto another kitchen staff person's list of responsibilities is a joke and a half. Simple syrup can be made without the aid of heating (search the Q&A with DeGroff) and ginger can be steeped without ever having to set foot in the kitchen other than to procure that ingredient from the walk-in.

Often, there is more than one way to do the same thing -- in cooking and cocktails.

Grew up hating Jif and ate Peter Pan, crunchy. For awhile they had an extra crunchy. Then I've discovered Reese's crunchy. Good stuff.

William Hamilton's full column can be viewed here. I love any cocktail that incorporates ginger. This one promises to be quite delicious.

I've never heard of "Texas" brownies. I searched and while I generally dislike much that comes from about.com, I might give the submitted recipe of theirs a go -- but after I've reviewed it in comparison to the others I have already tried. The other found recipes called for shortening and/or margarin which I really don't care to work with much, if at all. I know I should search a bit more in depth, but I gave up after page 3 of my search results. The brownies I hold high and have an unending holy grail to seek out again were a bit tall and had a clear glaze and a single walnut or pecan half as a garnishing finish. These are the ones I'd like to locate, prepare and offer at my family's lunch takeout that is now attracting many of the local business and hospital employees. Yes, I know. They are only brownies. Horribly unambitious, however the humble brownie sells. I've witnessed some of the most crabby frowns or faces smile while smelling these bake/finish cooling while they picked up their early lunch sandwiches or coffees to go. Thank you for your suggestion.

I finally got out of downtown and into the eastern suburbs to TJ's. It was fun. The wine! I purchased my first prosecco -- and I've tried to locate some through any and all wine shop, wine department or restaurant wine list I've had opportunity to visit. My roomie, being a fan of cold white wines during the hot weather purchased: Grigio Luna Pinot Grigio Vil-Cerrina Pinot Grigio D'Aquino Pinot Grigio Valore Orvieto Hopefully he'll allow me a thimbleful when he decides to open any of those! Elsewise, here's what my roomie and I purchased: key lime marmalade (mine!) organic white tortilla chips (a necessity after selecting the next item) salsa maple horseradish mustard spinach/fontina chicken sausages ginger teriyaki chicken sausages TJ's Best in Show 100% beef hot dogs Hawaiian Style salt and vinegar potato chips [can you tell we decided to cook out for tonight's dinner?] I couldn't resist a block of Plugra, and he a bag of the milk chocolate covered peanut butter pretzels. The produce was decent, however the prices are always better at my local grand dame hoodie neighbour -- West Side Market. I got to sample some lemon poundcake that was delicious which I considered and then decided against after the amount of snacks I saw that were going to fill up my kitchen shelves. I saw many other items I know I'll need to seek out in the future. Dried raspberries! Maytag Blue! (however not sure if it is cheaper than at my favourite cheese stand at Westside Market) Oh, and I got some Burt's Bees Buttermilk hand lotion. I saw plenty of the Fiji water. I've had that before and love it. That bottled water is the closest tasting to what we hand pumped in Sitka. I'll make sure to go back and I'm sure I'll find more that I'd like to purchase. I'm hooked.

I knew this thread sot of rang a bell.... Suzanne F's December 20 thread Moderator edited to fix broken link

Zeb, I figured this was something that would most likely be found in bar supplies on the other side of the pond(s). What about giving those silly bar floats a try from the linked Bar Store? You get six per package for $3.59, so purchase a dozen, line up the glassware with these babies in them and drag pour and wait for the liquors/liqueurs settle. Much easier than making one at a time hand holding a cherry or back of a spoon, or using the twirled long end of a long bar spoon. But you'd need the exact instructions on what to pour first (I haven't looked at this cookbook yet) or know each of the liquor/liqueur densities. I do know of some tables for that, so this is still worth a try! What is the pousse café you intend to make?

Yes, one at a time. No secret. All attention shared with the first one through to the last one. That's why they are so fantastic.

Somehow I don't think that is it as I do not believe it is not designed to mass produce several drinks at one time.... But then I have to ask is that what Zeb is after? Layering several drinks all at once with one device, versus using a bunch of plastic floats? This may be a direct link (I hope it works) and appears to be not much more than a fisherman's float. http://www.barstore.com/affiliatestore/media/BT4043b.html But it could work.

Welcome to eG Haggis man. I found this recipe. Interesting to note the contributor's comments: I'd make this only with fresh mint and citrus. But if you wish, the mint can be steeped while making the simple syrup (equal parts water and sugar heated until the sugar is dissolved). Cool the mixture and remove the mint. Voila, mint syrup! edit to add: Something to consider and all out of preference. Simple syrup is handy when you wish to sweeten the drink without much effort. However I'd tend to believe the abrasiveness while muddling the gritty sugar granules to help extract the citrus essential oil that are key in providing the drink's flavour.

Given he was a recent and very enjoyable Special Guest of eG, I thought I'd link this article he wrote for the May edition of Cheers about his Cocktails in the Country class. It also includes a delicious recipe for Le Rob Roy Magnifique. Enjoy!

Full Cheers article with recipes here. Cheers!

[Caught up on my in the biz reading last night. Glad to find some of the articles on line. ] More on what helped inspire the eGCI class Evolving Cocktails. DeGroff is to blame! The May edition of Cheers magazine's full, featured article can be viewed here. Nice to see another lady mixologist, Lucy Brennan, that I feel makes notable contributions to cocktail culture included within this article. And the popularity and increased availability of pisco shochu (soju) in the States. Cheers! edit: to supply the missing ] to correct link