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White cranberries are still sort of a new thing. They are harvested and juiced before they turn bright, crimson red.

Blends ? !! Who drinks blends I love Johnny Walker Blue! Now that's a yummy blend!

I'd like to try out Bushmill's, Brogan's, Feeney's and Duggan's Irish Cream liqueurs yet. We recently purchased Sylk Scotch Cream liqueur. It is yummy. What other cream liqueurs are there? Anyone into Carmichael's Heather Cream? Devonshire Royal Cream? What about the others? O'Darby (is it still made?), O'Leary or O'Mara's Irish Cream liqueurs? And for some reason I seem to remember reading somewhere that Jameson's is coming out with their own cream liqueur product, but I could be mistaken.

I wub my muddler. I think my cocktail life would be quite dull sans muddler. But don't limit yourself to the classic recipe. Variations are quite lovely -- a Caipiroska (vodka), Caipirissima (rum) or mojitos anyone? Experiment with other fruits too! Kiwis, strawberries, mangoes, bananas, apricots, pineapple and pears all so make up some fantastic Caipirinhas as well. What brand cachaça are you using birder53? typos and to add: Don't forget ginger works wonderfully in a Caipirinha too!

Absolut Mandrin isn't one of my faves. I prefer Stoli Ohranj. But here's some help with that vodka. http://www.webtender.com/db/ingred/78 I haven't thumbed through those recipes as of yet but I did take a look at the ones at Absolut. (Be prepared for a Flash and framing nightmare). Of their suggested list of cocktails and drinks with Mandrin, I found the Litchi Shooter and the Ruby Crush interesting, but I'd make that Litchi concoction more as a martini type of cocktail to sip. Paraphrased (cut and paste was too much of a pain): Litchi Cocktail 1 part Absolut Mandrin Dash of freshly squeezed lime juice 2 litchis Place the fruit and lime juice into the bottom of a cocktail shaker and muddle. Add ice and vodka. Shake and strain into a prechilled cocktail glass. If you'd prefer -- strain into a old fashioned glass of ice and sip it that way. Ruby Crush 2 parts Absolut Mandrin 1 part ruby red grapefruit puree Dash of simple syrup Place ingredients into a crushed, ice filled shaker and give it a gentle shake or vigorous stir with a long bar/ice tea spoon or similar sort of device. Pour into a glass, ice and all and enjoy. Garnish with a slice of ruby red grapefruit. I suppose one could substitute Ocean Spray Ruby Red Grapefuit Juice, sweetened/unsweetened for the ruby red grapefruit puree according to preference or ease. I hope some of this helps.

Welcome to eG Scott. See this thread about 3 Vodka.

mongo - There are a dozen vodka threads. Sift through them, especially the Vodka Recommendations thread about infusions and how the infuser enjoys drinking them. Or any of the zillion martini threads.... Many of the press release postings about specific brands often are accompanied with a recommended recipe at the end of the press release. (if the links still work, I don't know how long those sorts of articles are archived or kept around on the web). Flavoured vodkas are great for sipping on their own and in cocktails. Recommendations or suggestions to do with them would be more to what you enjoy... So what flavour(s) are your preference?

Alaskan Brewing Company's Smoked Porter is heavenly. Always my favourite.

DISCUS hosted this event and will be featured on Food Network. Star chef Zak Pelaccio and Esquire magazine's cocktail columnist Dave Wondrich teamed up on this new, hot trend. For all of you vermouth fans, check out this recipe: And for all of the Lillet fans: Full press release here, along with additional cocktail recipes. Cheers! Splificator, When will this air on FTV, and which episode?

Katie - Türi is from Estonia. It is quite enjoyable. We did one of their signature martini cocktails during the holiday season and got some great responses -- it was black olives (take your pick in preference) that were stuffed with red caviar on wooden kabob skewer. Beautifully presented and deliciously salty, robust and a wee bit decadent. marie-louise - Hangar One is a decent product.

Article and recipes here. Cheers!

I disagree, I've heard countless oohs and ahhs from visitors to this comfy, old shoe of a town about visiting the Flats. As an employee that has been in and out of a few venues in the Flats for some time, I feel compelled to respond. True, the East Bank is a ghost-town. As far as I'm aware (I often sit in on Flats/Oxbow community group meetings) the buildings are not "condemned" in the sense that they are about to fall on someone's head. Many of the bars went out of business (Fado, Fagan's, The Beach Club, Kindler's, The Watermark, Hooter's, Have a Nice Day Cafe, Max and Erma's, Dick's Last Resort and Joe's Crab Shack are among the dead) and many failed health inspections and were found with several state liquor law violations. (Think: The Basement) Additional residential and more retail are speculated for the area. The freighters that are on a tight summer schedule that pass every few hours are an awesome sight to behold, especially when they are floating by multi-million dollar yachts of fun-seeking, recreational boaters. This year, we, at Shooter's, are returning to full service on the boats. I'm working with Those-That-Be into developing a Shooter's Yacht Club program complete with their own set of amenities, goodies and bennies. (Gotta try to do something with the current fuel prices to hopefully keep the interest to stay in your own "home port" a bit more attractive instead of the expense of travelling to western Lake Erie to the islands). Okay, my apologies for chiming in on my plug for the Flats.... But when I wasn't working in Put in Bay or in Alaska, the Flats were my home away from home so to speak, both my work/play grounds -- on solid ground or afloat. edit: clarity

For some Friday night fun, along with some good food I would recommend visiting any of the following downtown/very near to downtown neighbourhoods. Ohio City - Flying Fig (Mediterranean, great food and acrossed from GLBC), Great Lakes Brewery (a brew pub with good food, great beer, casual fun), The Wine Bar (next door to GLBC), Velvet Tango Room (a couple blocks away from GLBC), Parker's Bistro (fantastic food, and also a couple blocks from GLBC) Tremont - the aforementioned Lola's (fantastic food), and many popular bars, mostly within walking distance such as The Treehouse and Edison's. If it happens to be the right Friday night, there may be an artwalk going on. Those are always fun. Flats - West Bank - Well, there's always us, Shooter's. I'd be embarassed to recommend the food and you found it so-so, but the view, the drinks and those that show up to see and be seen will be out and afloating on the river, epecially if it isn't raining. Then there's our sister restaurant, Riverwalk, a wee bit further down the river at the Powerhouse. In between there's Jillian's, a soon to open McCarthy's Pub, the historic and true beer lover's pub - The Harbor Inn and the other restaurant/club/bar tenants of Powerhouse (Improv Comedy Club, Howl at the Moon, Rock Bottom Brewery). West Ninth/Warehouse District - many great places over there; all downtown proper and all within easy walking distance of eachother! Metropolitan Cafe (good food), Circo Zibibbo (Italian), Mallorca (Spanish/Portugese -- great food!), XO, Blue Point Grill, The Chop House, D'Vine (a wine bar), Wish (a fun bar), Mercury (an expensive, fun bar), Liquid (one of my very favourite bars, and *busy*), Sushi Rock, Velvet Dog, Funky Buddha, Blind Pig and of course that all in one sandwich place (slaw and fries inclusive) Panini's. I hope some of this helps.

That is a most excellent goal ronnie. It's in a unique neighbourhood well worth visiting and checking out all of the restaurant and watering hole offerings.

Press release here.

Price range? Cuisine?

Myth of the Mint Julep, Everyone's sweet on them as a Derby drink, but it seems any other time, they're hard to swallow, by Chuck Martin, The Cincinnati Enquirer. Interesting article that notes that this is a drink that is usually only ordered by tourists.

That's precisely what I was thinking when I read Ted's account.

Darling, Always remember that there are always a lot of idiots out there. Oh, Mark and Ted.... There was something in the air yesterday. My head felt it by the time we were locking the doors and sprinting upstairs to dump all of our money pouches into the safe. That reaction to Ted's hard work was LAME. That is also when we usually come to the same conclusion(s) as nightscotsman did: mental health issues may have been involved... but trust me, the-true-in-the-biz talk, it wasn't put that nicely. To conclude: those folks simply didn't appreciate your talents of your passionate craft. Also, if the waiter was frustrated with the table, some of that may have been apparent to the guests, factoring in other variables that went unspoken.

Two lovely cocktail recipes worth a try as the temperatures rise and the sun shines: Lever House's Citron Lemonade and the Passion Fruit Mojito. The mention of the Rhubarb Margarita piqued my interest but disappoints as a recipe of same was not included. It would seem that talented head bartender, Rainlove Lampariello, has developed a new, season-inspired, lovely drink menu. New York Times' William L. Hamilton's weekly Style column, "Sipping a Season," April 25, 2004, article (and the Citron Lemonade and Passion Fruit Mojito recipes) here I'm into this. After a couple of seasonably (is that a word?), warm-weather weekends, Blueberry Smashs, a variation on the Mojito, have sold very well, and I believe will be one of my favourite Summer '04 cocktails: Evolving Cocktails, Part 2 of 2 Bring the warm weather on! Cheers!

For clarity's sake: Jim Beam (white label) already is 80 proof. Jim Beam (black label, aged 8 years) is 90 proof. Jack Daniels has been reduced to 80 from 86 proof. I think this coffee liqueur will taste like Starbucks coffee and not as coffee and shot of Jim Beam. But I guess we'll see, eh?

judiu - welcome to eG. No! Not Jim. Jack. It was reduced to 80 from 86 proof. (New thread?) SO, how about that coffee liqueur Jim Beam is working on with Starbucks?

Woodford Reserve wins! The Courier-Journal's article covering the final court's ruling: Grab your bottle of Ridgewood Reserve 1792 quick, if it is still on the shelf at your favourite liquor store!

Exactly what beergirl stated. You really want to venture to that Michelob Ultra swill? It has little colour and flavour because it is near-beer water! Besides and truly, it isn't the carbs that are doing you in with the consumption of alcohol. It is what the body does to process alcohol. Actually listing carb information is a bit useless and sort of misleading. I know after a night of celebratory cheer among friends will cost me that wee extra bit of effort and time at the gym.