beans

Friday's DISCUS press release regarding the TTB's ruling about the use of carbohydrate and caloric information on beverage container labels and advertising -- now equally permitted for all spirits, beer and wine. Clickety here. edit to add missing tag

I enjoy reading William L. Hamilton's weekly Fashion and Style column. I thought perhaps this one may be of interest since there has been another round of discussion on that almighty Martini. Today's article here. Cheers!

Oh! Something one of my homemade cordials and infusion recipe book suggested: glycerin was optional and provided added mouthfeel. I'll have to hunt that book down to whomever I last loaned it out too. Maybe a part of the Rose's experience?

Maybe that is my aversion to it. Great little hole in the wall Mexican restaurant with a great menu of slow cooked, roasted meats and homemade this or that, but awful Margaritas. They were mostly Rose's lime juice and the stuff coated my mouth and throat. After that, I just can't look at that little bottle of lime goo in the same way again. However, when faced with the dusty bottle in the corner of my counter and not having any limes in the house, I'll use the Rose's out of despiration, but with the precision of any eye dropper! I plain old hate the stuff akin to my thrill of having to clean out the cat box. I would be most interested in anything that Steven experiments and shares with us as an improvement.

Personally, I hate Rose's and irked MatthewB that I use simple syrup and fresh lime juice for any Gimlet I make for myself. If I want sweet or sweeter, I add syrup. If I want lime, I add fresh lime juice. And something that I forgot to add above, with the promos being so prevalent with the biggie distillers many bartenders receive complimentary cobbler cocktail shakers that are not wasted at work and are used. One such example of this is the above pictured Stoli-logoed shaker. I've got plenty from Finlandia, Tuaca and Bombay Sapphire. Again, smart bar managers know not to let their staff abscond with them to supplement their home bars and do not look gift horse equipment in the mouth.

Not always true. I do know of many bars that stock various "bullet" and other atomic age shaped Cobbler cocktail shakers for their bartenders to use -- and look cool. Customers love them and often ask if they can purchase same. (Smart bar managers keep extra boxed up ones on hand just for that consumer's perceived need. That's how I acquired the little number wearing leather, metal rivets and leopard print, below). And a Boston shaker can be just as messy with dripping contents if slightly over filled or not entirely sealed.

I believe there is some old school of thought of which cocktail or drink is prepared in which -- the three-part, usually all metal, Cobbler cocktail shaker versus the two-part mixing glass/tin, Boston shaker. But really, there isn't one that is more acceptable than the other and seems to all be a matter of preference. I've got a dozen various sized cocktail shakers. (Even one in the shape of a 1920's penguin, complete with a handle and pours through its beak). Heck, I've been in situations wherein I even had to work with using only different sized plastic cups for preparing and chilling specified shots.

Ooooooh, thank you my dear. I firmly believe it is all how you learn it -- sort of like typing. I understand. I, conversely, enjoy that *ting* of all stainless steel parts (tin and strainer) doing the job to creating that drink one knows will be enjoyable.... Chatting with a not-so-old time, *star* bartender, that is BTW, always one of my best resources, he will remind me that bartending is a peaceful and pleasureful combination of art, grace and enjoyment. Perhaps the very bug that bit me? No. It was also learning about the explosion of flavours, textures and outright pilfering from culinary influences all in one lovely cocktail glass. So, with some product knowledge, defined preferences and tried/true flavour combinations. Textures happen along the way... Go Steven. edit: Grrr that "b" on my keyboard that for some reason is persnickity!!!!

Nudge the metal. Better safe than sorry. (I've shattered a glass or two in my time in odd situations, so I always worry, but really not much need to, those pint sized mixing glasses are sturdy). Mix in the glass. That is the derivative to calling it a "mixing glass." Sometimes these things have measurement markings and helpful classic recipes printed all over it. I shake with the glass part up. I hold right in the middle while shaking -- thumb on metal, ring and pinkie on the metal; index and middle on the top glass part. Not sure if that is deemed "right" but that is how I learned, have grown comfortable with and got accustomed to doing. (What you have is considered a "Boston Shaker" consisting of two pieces. It is comprised of a "mixing glass" and a "mixing tin.") I strain from the metal mixing tin. The idea is to chill down the liquid ingredients. Metal is an excellent conductor, hence my rationalisation for my method. What you are using to strain is a spring sort of wrapped thing with holes and "fingers." Right? That is known as a Hawthorn strainer. Pictured bottom row, left here: I hope some of this helps. Cheers! edit to add: The seal is near perfect from dripping a drop, so if you are coordinated, clever and a bit of a show off: give the whole shebang a bit of a spin or twirl. If that is successfully accomplished without it ending up all over the counter, floor and skillfully caught with a good sense timing -- welcome to the whirled of flair tending!

If I may buttinsky.... You got metal component which contracts when in contact with ice; glass does not. The glass part is inside the metal part. That creates an excellent seal. Not uncommon to bang the thing a wee bit to jar it loose. That's exactly what happens each and every night in the trenches, in the biz, and you hope and pray that the glass won't give out as you "gently" nudge it against the bar. Damn Steven, you did good. Way good.

The '89 I got, with a set of four matching hand painted flutes, was a most lovely birthday gift.

fignewton: Another welcome to eG! I think the home bar is well covered. It all comes down to knowing your guests' and your own preferences in drink. Curious about trying something new? Make a few additions and you'll find what to keep on hand. I love Sriracha in a Bloody Mary. I change things up, depending on my firey mood. Absolut Peppar sometimes does it. If I have a homemade chile pepper vodka infusion -- that's the best. I've even tried this interesting Bols product. It depends upon how involved you'd like to be in creating wonderful Bloody Mary drinks, or any variation thereof. For a excellent, somewhat premade mix, I wholly recommend Dimitri's. See this thread dedicated to the Bloody Mary. Adventurous? If nothing but homemade/made from scratch will do -- here is a luverly variation from this recent eG thread about another master mixologist's cocktails. And lastly, here is another Bloody Mary variation from this eGCI. Cheers!

I remember my next door best friend had one of those easy bake ovens! And I wanted one sooooooooo bad. (We were about seven at the time). Don't know why, but pie crusts aren't as hard for me. Not easy tho' as I approach making them with a certain amount of trepidation, but they seem to work out.

balmagowry, please don't cancel any of your posts! I enjoy all of them. In fact you are my favourite newest eG'er. Welcome to eG nashman1975. You definitely have the interest. I found myself purchasing food magazines and cookbooks merely to read. Ideas! Fantastic sounding things I had to add on to that never ending list of things to try! You caught the bug. Then Food Network, PBS and/or other programs that could be found on Fine Living or wherever else on the dish. Then I found eG! Stick around you'll learn and gain more confidence and even experience with handling, preparing, forumulating, etc. Then just jump in and you'll do more than create a great meal -- you'll actually feel that zen like pleasure. edit: needed clarity as a result of sipping a lovely glass of wine

Food! He was never found guilty of any wrong doing. (perhaps that ought to be in big bold letters?) And to boot, the leading complaintant (I think, I may need to re-research this to be precise) that brought suit for this alleged improper behaviour was also a former employee of his deli operation, with a documented personnel record of theft from Jeff Smith! So, add that grain of salt into the mix and give the man the benefit of the doubt. My apologies, but I understand the legal system very well. Former employee caught thieving bringing suit along with fellow buddies for alleged impropriety.... </rant> I do appreciate the teachings of exploring other cultures and that food was more than cooking and fuel for the bod. That is to his credit.

Piping. I just don't have the patience. If I do, it is short lived and I try to make those times I need to pipe icing or chocolate few and very far between.

There's a small chain of Cleveland restaurants, owned by one of my friends in the restaurant biz, that has simulated this institution of a sandwich and have also opened a few in Florida. Ft. Myers comes to mind.... They are called Panini's. Just as we have done in Cleveland many a late night, we did in an overnight shopping trip visit to Ikea in Pittsburgh. That sandwich was the best tasting thing, after several beers (IC Light, of course), at 2:00 a.m.

You are very welcome. Somehow old studies and readings of Russian Civil War, Marxism, Mensheviks, Bolsheviks, Lenin, etc. sparked my cocktailian curiosity. I've spent approximately 12 years resourcefully conducting legal research -- finding the proverbial needle in the haystack -- before opting to spend my time behind the mahogany instead. [Opps, I digress..!] I wonder if Red Square in Vegas would have a recipe? Most likely one that differs and quite possibly vodka based. Well, I hope Doc, DrinkBoy, LibationGoddess, Gary, or anyone else with a similar history studies interest combined with cocktail enjoyment will know this mysterious one and post more about it. As I, too, don't generally shell out the $$$ for an archived pay-per-view newspaper article, despite my understanding for charging such a fee. Maybe another eG'er in Manhattan possibly could fill us in?

It seems to be a promotional deal. So far it has happened once in Cleveland. AB did this for opening day for the Cleveland Browns Stadium for opening day last football season (I believe Browns vs. Colts). It brewed that morning at the nearest Bud brewery, I think in the Akron area, and delivered to the stadium in time for the game. Kegs, not bottles.

kvltrede: First, welcome to eG! Now, have you tried searching the NYTimes? An advanced search of the Archives for Trotsky; Trotsky and Cocktail; or Trotsky and Tequila and Cocktail all reveals a Sunday, April 7, 2002, Magazine Desk, Footnotes by Sandra Ballentine (474 words) -- an abstract of Manhattan's KGB Bar. This has topped all three searches for "closest match," so I'd bet that is your ticket. For $2.95 the copy of that is yours! Plug it in and give it a whirl: http://query.nytimes.com/search/advanced?srchst=nyt Good luck and be sure to report back! Inquiring minds want to know.... Cheers!

Think "Atomic Age." Not sure to the accuracy/reliabilty factor here, but hopefully some of this will be fun to try out: http://www.in-the-spirit.co.uk/50sClassicCocktails.html http://www.in-the-spirit.co.uk/50sCocktailHour.html http://www.in-the-spirit.co.uk/50sGlamour.html

I look forward to that post when you get the picture thing down pat.

San Francisco Chronicle article here.

See that's what happens when I'm reading and cramming in a post as I'm running out the door (and will undoubtedly be 5 minutes late)! I think what is catching me of why not simply state it does not work instead of utilising emotionally communicative descriptors as "bothered" (Janet's) or "infuriating" (markovitch)? And something, somehow is reminiscent of a good friend of mine's love of bickering over tangential zetetics. To me, it is all expending time on splitting hairs. Whether it is based on either the gin classic, the apple pucker schnapps poisoned or creamy mess of a key lime Martini being served up in the same utility cocktail glass, in the ten years I've been around the biz, the consumer rarely differentiates. (standardisation of grammar) Also, often the consumer also rarely cares to understand or differentiate. My function is to cater to that perceived need and market the world of flavour available to them. Cheers and have a great night!

And what, may I ask, is yuzu? A sake-tini of sorts I'm guessing. I've read about Yuzu before when I was researching sake, but never seen or tasted it. I'm guessing it may be this. It is flavoured with this citrus. I look forward to ned's response.