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You are very welcome Molly. Yikes! I didn't remember that this was the unique, wrinkly finger-like oddity of citrus! (You think we get these fruits in Cleveland???! However I do vaguely remember seeing them in the markets of south east Asia). Yes, pare away the skin from whatever pith, however it may still be a bit of a challenge -- but well worth the effort. I'm guessing not to expect too much flesh to juice, either. I tend to believe this citron is a strong and intense fruit. It may be enough to use a whole 750ml, but that would depend upon how much peel and how fragrantly flavourful it is. In the event of needing a second one, are they easily accessible at the market where you reside? Really there isn't a right or wrong way to do this. Working with small batches (say 16 ounces), shaking the infusion daily and storing in a cool, dark place until the desired depth of taste is easily adjustable if it becomes too strong in flavour -- dilute the infusion a bit with some of the same neutral vodka. Or alternatively, if you do decide to try the whole 750ml and after a week of steeping it isn't strong enough in flavour as you would prefer, add more citron peel. This has motivated me to visit some of our more exotic markets tomorrow and see what I can find. Please post back with a tasting note or two on your results!

Welcome to eG flacoman! Yes, yes, yes! Dried cherries would work beautifully. Give it a try and post back. The cherries would most likely impart a lovely jewel like colour to the vodka.

Liquor laws too.

YUK! I guess I'm not big on the adventurous side of eating. Mine is rather pedestrian with being durian. This is *not* the thread to be reading while feeling under the weather.

Robert, So would the channel knife over the desired infused liquor, catching all of the citrus essential oils, be best? I find that paring knives make removing zest from pith to be a real pain, stressing me out!

Oh! I almost forgot! Molly -- juice the remainder of that buddha's hand citron for use in a lovely cocktail and don't waste it after skinning the little thing!

Welcome to eG Molly! Do you have a zester/channel knife? Pictured below is from the eGCI class Evolving Cocktails, Part I, that I've found to be the best tool for the job. Sure, you could use one of those zesters with the tiny holes or a micro-planer, but then the zest will be a real bugger racking (filtering) out of the infusion, after the desired amount of time steeping all of that lovely goodness. However if you have the patience -- more surface contact of the fruit, in this case the zest, in the alcohol does provides optimal flavouring -- go for it! The above pictured zester/channel knife provides the best and most attractive strips also leaving out the bitter pith. Plus you may find yourself curiously seeing exactly how long you can keep zesting one continuous strip (or maybe that's just me )! Also, removing the zest strips will be much easier and less of the alcohol will be sacraficed during the filtering process as you can simply use a pair of tongs to fish them out. A restaurant/bar supply will have a "lemon zester" (look for one with the channel knife indent) at a most economical price, usually under US$5, making it a worthy investment to seek out. Restaurant/bar supply stores do sell to the public and welcome the business, so there is no secret handshake or piece of paper that keeps you from visiting them for some economical and practical home bar supply purchases. The point being, have fun with it. The more fun you have making it the more fun you'll have enjoying your own creation. I hope some of this helps. Cheers!

While living the life of Put in Bay as one of the lucky few barstaff, I think I may have consumed solely liquids. The day started out with a Gatorade (the red one was fine, blue if that was all that we had left, which BTW was stocked solely for the bartenders), a bottled water then a couple cups of good tasting coffee. Later in the afternoon, in between a couple sips of diet cola, the Red Bull was a necessity. Such was the cycle from April until November, each year I remained working there.

Despite the many misgivings I have about particular FTV programming, I tend to have it on in the background of whatever I'm trying to accomplish around the house. The Korbel and Bolla ads have become unbearable prompting the change of channel or switching to music in an escape effort. I suppose those ads will diminish as the Holiday season passes. Although I have seen and wondered about posting regarding the recent liquor ads. Amaretto di Saranno has always been on throughout QE because they are a sponsor for the show. I enjoy the Grey Goose holiday with the festive goose for cute factor (The motivation for my short lived grey cat adorned with a red bow, holiday avatar). There is a third one (and probably others I haven't seen yet--isn't there one for Kahlua?) but I cannot think of who it is -- some pretty woman getting into a taxi or some such. (Wherein this demonstrates failure upon the ads' creators -- I, the consumer, do not remember the product ). Back to the topic. Christmas morning, my mother served Korbel's Chard "Champagne" in mimosas as we opened our gifts. She is the three times a year "champagne" purchasing consumer.

Oh, there are worse nail polish removers (the aforementioned grappa or cachaça). All of which I've found a way to enjoy.

Ah.... That explains it! (We didn't have those in Alaska.) Yes, it is very ice cream store like!

I recently spotted a press release from Toastmasters and thought I may be of interest during the season of toasting, present and future. Here's another list of toasting [pronounciation challenges!] for your celebratory endeavours. Do you have any personal favourite toasts that you'll share? I have one a friend of mine that made up a silly one, that, unfortunately I only remember half of it... umm, errr, too much birthday and/or Porfidio. At any rate today's as good of a day as any to pick up the phone and get the refresher with expressing some lovely, happy holiday wishes. Cheers, and Happy New Year!

Most likely reduce the risk of salmonella. Or some boozy, spicey scrambled eggs? However, I don't see the purpose as you pour in your portioned batter, a shot of brandy (if not already in the batter, depending upon the recipe) then fill with hot water.

Well, the beer low-carb ad campaigns are under full swing, so why not cocktails? Anyone remember those "Smart" cocktail craze of the circa 1989-90? Well, not quite the same idea, but why not revitalise an old gimmick with a new twist? After all nutiritional labeling is already in the works for the distillers/distributors of liquor. Here's today's Businesswire release from Bacardi, The Skinny on BACARDI and Diet Cola here. Note, even former director of the Atkins Center endorses -- "If you want to have a cocktail, it should be a smart one like BACARDI® Superior Rum and diet cola which has no carbs or sugar." Happy New Year!

Gooseberries are quite good. (The makings of some fine jams and tarts). I've seen those, and thought why not? Unique, creatable and edible shot glasses are fun. Years ago Stoli reps tried to get us to serve shots from "glasses" made from ice (with a rather pricey containers for molds) and now supplemented their 2003 Holiday gift boxes with a mold for 5 such ice glasses; and I've made them out of sculpted melons, pineapples and cucumbers. I've molded chocolate cups for the Bailey's during our coffee service. All lovely vessels. Hmm. Perhaps even tying in my enjoyment of creating pastry and sweets related displays, I suppose I could even sculpt, shape and mold sugar too. Beats sipping champagne from a slipper, eh? Yum.

Cool blog Varmint. I just started looking around at various knives yesterday afternoon as a result of the holiday visiting of family and friends' families which evidenced that many of these kitchens are seriously lacking at least one decent knife.

? Carvel as in: "caravel (also carvel) noun historical a small, fast Spanish or Portuguese ship of the 15th–17th centuries." (Oxford Dictionary) I was thinking the same thing as I was got a looksy at my mother's copy. Yeah, it is sort of Martha green. Perhaps festive and bright for the dreary upcoming, dead of Winter month of January? But if it were a Target ad, it would be done in fire engine red! Althought it could be argued that it is rather Isaac Mizrahi-ish too.

:wub: :wub: :wub: Gotta love those late arriving packages. My aunt and uncle sent a box filled with Kerr mason jars of their own Blueberry-Huckleberry jam and smoked sockeye from Sitka. Woooo hoooooo!!!

I'll have to take a look at the hard copy at the office, but I figured it was New York, or thereabouts. They are published by Foley Publishing Corporation with a PO Box address in Liberty Corner, New Jersey. Their website isn't kept up very well....

Sure thing jariggs. On a re-read, I found BevMo moved the Old Potrero I was attempting to illustrate. Rats! Well, at any rate, here it is listed for $60.99 as Anchor Single Malt Spirit, top of the list.

Yes, the ATF folks are a rather humourless bunch --having worked with them somewhat, uncomfortably, in Put in Bay. But that’s a different story…. That case was Cabo Distributing Co. v. Brady, 821 F. Supp. 601 (N.D. Cal. 1992) before the Federal District Court of Northern California. The matter dealt with labeling and the ATF's authority [The Federal Alcohol Administration (FAA) Act, 27 U.S.C. § 205(e)] to promulgate regulations with respect to the bottling, packaging, and labeling of distilled spirits, wine and malt beverages so as to prohibit deception to the consumer, and provide adequate information as to the identity and quality of the product. For a really boring, long legalese read, see 27 CFR Parts 4, 5, 7, 13, and 19 and the ATF Quarterly Bulletin found here. (And I'm drawing the yawn factor line and haven't plugged in the appeal to find the underlying, original case.) The ATF asserted the name and label (that featured a sinister image of a grinning skull with a black top hat) created "the misleading impression of bubonic plague and poison." Cabo won their appeal. Black Death Vodka is distilled from beets in Luxembourg and is not to be confused with Blavod. Curious about this Black Death Vodka, its label and the coffin? Lookey here.

The Tennis Ace game is hard! Oh, and I remembered another bar game that had quite a following -- those NTN games where we had to worry about enough game boards being charged up and ready for those football game and trivia players. However, I don't see too many of those anymore. Also, just remembered another bartender biggie game on the Megatouch -- Tri Towers. Must be an in the biz thing....

More like beaming with pride, but I'll accept that!

Yup, must have been mid-stream as they all loaded up beautifully. This must have been a tremendous, fantastic experience. Everyone in the last group picture appears to be beaming. Thanks for sharing it.