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  1. yes, aged peach brandy (suitable for 19th century recipes) unfortunately carries a significant niche price premium. If you're looking for a viable substitute for something like Fish House Punch, a high-quality apricot / peach liqueur will get you close, with the appropriate modifications to balance sweetness.
  2. If you've got the budget, Masters of Malt has a recent release from Koval (2 bottles left as of this posting) https://www.masterofmalt.com/fruit-brandy/koval/koval-susan-for-president-peach-brandy/
  3. Looking forward through to 2021 (barring any pandemic delays): Spirits of Latin America (Ivy Mix); May 25, 2020 Drink What You Want (John deBary); June 2, 2020 Unvarnished (Eric Alperin, Deborah Stoll); June 23, 2020 The New Craft of the Cocktail (Dale DeGroff); September 22, 2020 Drinks With Friends (Sother Teague, Dale DeGroff); April 13, 2021 The Japanese Art of the Cocktail (Masahiro Urushido, Michael Anstendig); June 1, 2021
  4. A few more for on my list: A Drinkable Feast (Philip Greene) Cocktail Codex (Alex Day, Nick Fauchald, David Kaplan) Drinking Distilled: A User Manual (Jeffrey Morgenthaler) Wild Mixology (Wood-ing, Valeria Margherita Mosca) The Joy of Mixology, Revised and Updated Edition (Garry Regan)
  5. Looking to Amazon's 2018 publication list, I see a few books I'll probably pick up: And A Bottle of Rum (Revised) - Wayne Curtis Finding Mexcal - Ron Cooper and Chantal Martineau Drink Like Ladies - Misty Kalkofen et al. I'm Just Here for the Drinks - Sother Teague Mixology & Mayhem - Muldoon and McGarry
  6. They analyzed descriptions from a number of blogs (in addition to corporate rum product pages): Best of Luxury Bilgemunky Dowd’s Tasting Notes El Machete’s Rum Reviews Fahrenheit 173 Got Rum Proof 66 Refined Vices Rob’s Rum Guide Rum Dood Rum Ratings Scottes’ Rum Pages Spirits Review Tastings The Rum Howler The Rum Shop The Rumelier It's a neat exercise in building a consensus-based lexicon, but I'd want to dig deeper into additional non-corporate websites, forum-based material, and published books to be truly comprehensive.
  7. Nice! I made it to the Violet Hour takeover of Cure as well. I was in the second Chartreuse session, did they also have the 1972 VEP Jaune in the first? The Ferrand / Plantation Chamber of Secrets and the Centrifuge session were the highlights for me. I thought the Johnnie + Soda Shoppe was my favorite pop-up, if only for the boozy ice cream floats in the New Orleans heat. I was 1 for 3 getting into Latitude (Monday as well), checked out Cane and Table, made it out to Bacchanal when I had a bit of downtime on Friday (and promptly got boxed in by a freight train for 30 minutes when I was done); some quick lunches at the Alibi, Erin Rose / Killer Po-Boys, Johnny's and Arnaud's Remoulade sustained me between sessions on other days when my schedule was tight. I saw johnder run by a couple times, and donbert co-hosted the centrifuge seminar, but had other responsibilities shortly thereafter; I didn't find a moment to say hi.
  8. Anyone headed to Tales next week? I'll be there Monday to Saturday; looking forward to some really interesting seminars (bottle aging; centrifuge techniques with Dave Arnold), the "Montreal cocktail" event (hometown presence ), the annual d.b.a. non-event, and the food, drink, and merriment of the French Quarter overrun by bartenders.
  9. Can't really help with scaling, other than to recommend doing so, by weight, with a decent kitchen scale. Ratios should be ratios, as long as potency is consistent. For any processing that does not involve cooking, flash infusion with an iSi whipper (or soon, centrifuge via a Spinzall); let gravities or the compression/decompression cycle do the work on the quantity of reagents you've chosen to use. Freezing can be tricky; you may not get back what you put in (separation, ice crystal damage), but it's unlikely to kill you once thawed if it wasn't poisoning you before hand. The produced ingredients with low shelf lives are often most vulnerable to oxidation, so keeping them isolated (pumped out bottle or inert gas layer) and refrigerated might stretch that out. Liquid Intelligence by Dave Arnold discusses some of this, and is an otherwise great read; I'd highly recommend it.
  10. It's a pretty noticeable difference. Licor 43 is much more vanilla-forward in nose and body, and Galliano has wintergreen / herbal flavours that are much more prominent. Licor 43 is also a fair bit sweeter. If Licor 43 is prominently featured in the cocktail, you're going to end up with something quite different from a balance and flavour perspective. For example, a Tijuana Lady made with Galliano doesn't deliver the same experience as one made with Licor 43. Tijuana Lady 1.5 oz Tequila 1 oz Licor 43 3/4 oz lime juice 2 dash Angostrura They stock it in Alberta, if you have friends or family who might visit from out West; otherwise it's a suitcase import until it lists again.
  11. Looking ahead using Amazon's listings, I see a few books I'll be picking up in 2017: Meehan's Bartender Manual (Meehan, October 10th) Three-Ingredient Cocktails: An Opinionated Guide to the Most Enduring Drinks in the Cocktail Canon (Simonson, September 26th) A Spot at the Bar: Welcome to the Everleigh: The Art of Good Drinking in Three Hundred Recipes (Madrusan and Young, March 7th)
  12. Regarding Cocktails (Sasha Petraske with Georgette Moger-Petraske) I never met Sasha Petraske, but knew of him by reputation and, much later, visits to his establishments. (I hope he would forgive me the false familiarity of referring to him by his first name, but “Sasha” in cocktail circles is indelibly his). I knew he was important to the cocktail bartending revival, but I never fully understood the degree of impact he had on the scene (both directly and through the people he fostered) in those critical early years. As recounted by those who knew and worked with him, Regarding Cocktails collects a series of guides, recipes and essays which serve as testament to his character and influence. The sections authored by Sasha include instructions for setting up a home bar and successfully running a cocktail party; theory on garnishes; the Milk & Honey comp policy; a tantalizing intro to 'Cocktails For Your Cat'; and bookended, fittingly, by Milk & Honey's closing menu. The recipes section, for me, really drove it home. 70+ elegant, dialed-in, formative classics and modern classics incubated through his beverage programs. Many of my favourite modern drinks (a number of whose origin I hadn't realized) saw first light under his tutelage. Each recipe is accompanied by graphical representation of the drink makeup, and accompanied by the story of its genesis (or perfection, in the case of classics) as told by people involved. The guides section includes contributions from Wonderich and Alperin, among others, and covers a wide range of topics, providing a personal perspective on the man and (mostly) genuinely useful information. Throughout the book, Moger-Petraske provides essays, anecdotes and quotes that bind the narrative together. I can't imagine the challenges tackling such a project, but I'm thankful that she did. I am left with a deeper sense of appreciation for the man, his establishments and his extended bartending family. And a little (selfish) sadness that I'll never get to meet him.
  13. Prime reading season for me right now (Canon, Regarding Cocktails, and Tippling Bros all arrived in my mailbox in the same week). Canon arrived first, so that's what I've managed to tackle so far. The Canon Cocktail Book: Recipes from the Award-Winning Bar (Jamie Boudreau & James O. Fraioli) I very much enjoyed this book. It reminds me, in spirit, of a modern Harry Johnson's Bartenders' Manual, but weighted to more heavily to the drinks (to be fair, that original was a treatise for bars, restaurants and hotels, fully half its length an operator's manual). It covers a lot of ground: tips on planning, opening and running a cocktail bar; core cocktail theory; high-end equipment and substitutes; carbonated, aged, and bottled cocktails; shrubs, infusions and tinctures; flavored foams, Fernet cookies and Chartreuse ice cream. The drinks are nicely photographed, often alongside their vintage spirit or liqueur bottles. Drink descriptions helpfully explain less common ingredients, and (in the case of riffs) provide insight into the creative process behind them. The drinks are organized in broad categories, and stylistically run the gamut from elegant tweaks (Chrysanthemum #2) to playfully themed (The Elvis Ziggurat) to full mad scientist (Movie Night Float). Refreshingly, outside of the "Over the Top" section, there are very few recipes that require much more preparation than an infused syrup. There is a mix of standard, advanced and exotic (brain rum!) prepared ingredients, including the always-appreciated house Picon substitute, Amer Boudreau. Some of the exotic preparations call for specialized equipment, but conventional workarounds are provided for the truly adventurous. Outside of the drink recipes, the book provides a quality, high-level introduction on many craft cocktail topics. It doesn't delve nearly as deeply as some of the more specialized books (i.e. fundamental technique in Morgenthaler's Bar Book, or advanced wizardry as presented in Liquid Intelligence or The Cocktail Lab). It is instead an accessible, competent generalist, and an engaging read.
  14. Just noticed that Regarding Cocktails (Sasha Petraske) is getting a late October release. Definitely going on my required reading list.
  15. Just got my copy yesterday, so I'm still working my way through it, but I agree that Hamilton Jamaica black is the intended bottle for the Dr. Funk. It is indeed (relatively) unaged, black, pot still, and Jamaican, which hits all the qualifiers. It's also the only pot still rum listed on the referenced page (198).
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