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J_Ozzy

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  1. My current slate of 2021-2022 anticipated pickups: Mezcal And Tequila Cocktails (Robert Simonson); April 2021 Cocktail Dive Bar: New Orlean's Twelve Mile Limit (T. Cole Newton); May 2021 The Cocktail Seminars (Brian Hoefling); May 2021 The New Kindred Spirits (Paul Pacult); May 2021 The Japanese Art of the Cocktail (Masahiro Urushido, Michael Anstendig); June 2021 The Big Book of Amaro (Matteo Zed); August 2021 The Oxford Companion to Spirits and Cocktails (Noah Rothbaum, Dave Wondrich); October 2021 Death & Co Welcome Home (Alex Day, Nick Fau
  2. 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.
  3. 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/
  4. 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
  5. 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)
  6. 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
  7. 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.
  8. 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 w
  9. 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.
  10. 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 p
  11. 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
  12. 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)
  13. 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
  14. 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
  15. Just noticed that Regarding Cocktails (Sasha Petraske) is getting a late October release. Definitely going on my required reading list.
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