Lan4Dawg

there is also a "Belmont" cocktail: 2 oz gin 1 tsp raspberry syrup 3/4 oz light cream and a "Belmont Stakes" cocktail: 2 oz vodka 1 oz gold rum 1/2 oz strawberry liqueur 1/2 oz fresh lime juice tsp Grenadine and marketing being what it is...... we have the "Belmont Breeze" which is the NEW official drink of the Belmont (the "White Carnation" was considered out-dated) 1 1/2 ounces of a good American blended whiskey (Seagram's 7 is listed on several receipts as Seagram's was one of the sponsors) 3/4 ounces Harveys Bristol Cream Sherry 1/2 ounce of fresh lemon juice 1 ounce of simple syrup (1 ounce of sweet and sour mix may be substituted for the lemon juice and simple syrup) 1 1/2 ounces fresh orange juice 1 1/2 ounces cranberry juice 1 ounce 7-Up 1 ounce Club Soda Shake first six ingredients with ice, then top with 7-Up and club soda. Garnish with mint sprig and lemon wedge. then there is the "Belmont 155": 1 shot Dark rum 2 shots Light rum 1 shot Vodka 1 shot Orange juice Mixing instructions: Blend with ice. Serve in a wine glass. Garnish with carrot

if you venture any where near Anderson you must hit Skin Thrasher's for hot dogs. They are not too far fr/ Greenville and are renowned for hot dogs. Methinks they steam them in beer but they will not tell you.

Fried pickles??? How are these prepared, if I may inquire ... breaded & fried. If memory serves they are a Kentucky specialty that has spread over much of the South. There are several places you can find them around Atl but I can not think of any names right off the top of my head. I do remember a couple of places near Conyers that make a big deal about their fried pickles. As for Chik-Fil-A it is one of the very few "fast food" places into which I will even step foot. And agree w/ him or not you must give kudos and respect to Truett Cathey as he practices exactly what he preaches. They still offer a deal where if you bring a church bulletin into the restaurant on Monday you can get a free sandwich. All of the ministers in my family love that deal.

Oh my. I want in on whatever someone comes up with for Fantasia, I and II. something tells me it would involve absinthe or at least something laced w/ mushrooms. ":^)

either that or you must listen to Jiminy sing, "When you Wish Upon A Star" over and over again. Which I suppose would lead to another thread: What cocktails would match w/ Disney movies?

Thx for the information mwmckinney. It is good to hear that La Boheme is doing well. I always liked the chef there. She did a great job at Seven Oaks and I am glad she is doing well. We make it a point to visit Barley's at least once a trip over there and always enjoy way too many of the numerous beers on tap. Luckily we stay d/t so it is a matter of simply stumbling down the sidewalk. I would love to get a review of the restaurant at the Poinsett. It was not open the last time we were there and I am quite interested in how they are doing.

now if you do it right you take one of those biscuits and fill it w/ a hunk of that country ham or a slice of sausage and wrap it in a napkin. You pull that thing out about two/three hours later as you are hiking through the woods, shopping, or running errands and you will see what true envy is. Strangers will actually walk up to you smacking their lips and ask where you got your biscuit. It is w/ great pride you can straighten your shoulders, puff out your chest, look them squarely in the eye and say, "I brought it fr/ home". Some will want your address. My parents had a get together w/ some old friends a while back and I made several dishes for them. One of the side dishes was polenta. One of their friends looked at the dish and asked about it. When I told him it was "polenta" he laughed and said that it looked a lot like the corn meal mush his mother served to him when he was a boy growing up during the depression. I laughed and explained to him that the only difference between his "corn meal mush" & my "polenta" was the fact that I could charge a lot more for putting polenta on a menu than I could "corn meal mush".

Maker's Mark does sell/produce/market a cigar. The first one I smoked was rather disappointing so I left the several others in their humidor (w/ a red wax seal naturally!) until last year when I pulled one out to take to a party. I do not know if it was the aging or if it was b/c I was drinking MM specifically or what but the cigar was absolutely wonderful and the bourbon flavor really shown through. I was seriously impressed. The two I have smoked since have been similar circumstances (drinking MM w/ the cigars exclusively) but they were also excellent. I have attended several cigar/scotch dinners but have never participated in a cigar/bourbon dinner. It might be a fun and some what different option. On a side note: I never figured out the martini & cigar craze that went around for a while. That always seemed counter-active to me. Martinis are/were supposed to be pre-dinner cocktails (or cocktail party drinks where cigars are not usually involved) and cigars are/were supposed to be for after dinner and leant themselves to the richness of a good bourbon, single malt scotch, cognac, armagnac, &c. Why confuse the issue? but then I have never been "trendy".

I have noticed a serious resurgence in the drinking of PBR by people. Many of our friends who fit into the "professional" mold and are the types who would be labeled "YUPPIES" and "PREPPIES" are purchasing PBR as the beer of choice. These are the same folks who had airs & pretensions through their teen and college years and drank the latest import or micro brew or the white wine "fad cellar of the moment". Now they order PBR when ever they are out and expect the bar to carry it and carry cans of the stuff to outings. They make in the six figures and are fighting to join all the right clubs and be seen in all the right places and do not seem like your typical PBR crowd. I think much of it is a retro-redneck/working class, "in your face", anti-establishment type of attitude that has become "chic". When did any one ever think PBR would be "chic"?

the thing about socar is they believe the old saying is true: I would rather be poor in Charleston than rich in Columbia and dead in Charleston than alive in Greenville. The folks on the coast look down on the "up staters" and that dislike is some what mutual. The folks in Charleston do not believe that any thing worth having can be found on the other side of the city limits and most will tell you so. We used to get to Gr'ville several times a year and have had some excellent meals there. We have also had some dubious meals there. The same applies to Cola. Charleston is a situation unto itself. Like many tourist oriented cities the restaurants must play to the tourist trade in order to stay in business. Some do so while serving excellent food. Others play to the tourist period. For that matter the same rules apply to restaurants that must rely on the local trade in order to stay open. They must offer what the locals want and some times that is not "haute cuisine" or white table cloths or even great food. I live in metro Atlanta about five miles fr/ the interstate. I pass over 100 restaurants between the interstate and my house (I kid you not I actually counted one day while stuck in traffic) and maybe 15 of them are independent and well over half of those are Mexican. As for Greenville we discovered 33 Liberty a couple of years ago--back when it was known as Culinary Capers--and enjoyed it immensely. John and his wife are to be commended for their work there. Soby's was good but nothing spectacular. (They seemed to be more creativity in the naming, combinations, and ingredients than in the actual preparation and cooking but I have eaten there only twice and the food was good just not spectacular nor up to what I was led to expect.) The chef at Seven Oaks, Elizabeth, I think, left there to open La Boheme and the food was very good. I hope the place is still open. If any one is in the area I would love to know. There is also a great sandwich/pizza place/beer place in d/t that we try to visit whenever we are there. I can get there but can not remember the name at all. Nothing upscale by any stretch but it is good, simple, and decent food. We have not had an opportunity to return to Gr'ville in a while and need to get back there to review things. The fact that they can keep their down town thriving and have actually worked to re-open places like the Poinsett Hotel deserves kudos.

I did make a couple just to sample and they are much sweeter than an aviation as both of you mentioned. I did find a couple of more receipts for The Allen Cocktail and they called for 2 parts gin to 1 part maraschino w/a dash of lemon juice. Quite frankly I preferred the first receipt w/ more gin and I wound up adding a touch more lemon juice b/c of the sweetness. The cocktail wound up being a happy medium between the two drinks--not as sweet as the Allen but not as sour as the Aviation. Perhaps my tastes run to a combination of the two--an "alienation"?

I was flipping through a book w/ "martini" receipts yesterday and found a cocktail called, "The Allen Cocktail". The receipt calls for: 4 parts gin 1 part maraschino liqueur 1/2 tsp fresh lemon lemon twist combine liquid ingredients in cocktail shaker w/ cracked ice and shake well. Strain into cocktail glass and garnish w/ lemon twist. I did a quick double take wondering why that receipt looked familiar then it dawned on me, that is very similar to the aviation cocktail we had discussed in another thread (&, inspired by the thread had mixed and enjoyed several times). The major difference seems to be in the amount of maraschino and lemon juice. Any information on "the Allen Cocktail"? I had never heard of it before but did find it mentioned in a some other cocktail books. Interestingly enough all of the receipts are different fr/ each other.

Plymouth Gin makes an excellent martini. I don't know too many people who actually enjoy gin, or who can appreciate a good gin. It's one of my favorite spirits. I like my Bloody Marys made with gin rather than vodka, as well. that makes two of us. Bartenders and wait types look at me funny--more so than usual--when I order bloody marys made w/ gin and lemon instead of vodka & lime. The gin adds flavor and a bit of a bite. Although I actually have had a couple of bartenders admit that it does sound better than the standard vodka bl mary.

I made margaritas tonight. Since it topped out at 95 degrees this afternoon I thought it was appropriate. As far as typical hot weather cocktail, however, I usually reach for the gin (or sometimes rum) & lime juice to make a gimlet. I do like to add just a splash of soda to give some fizz to it. I also like Campari & soda w/ an orange slice. However, if the neighbors are out I will make a pitcher of lemon drops, daiquiris, or margaritas for the crowd. It is amazing how often the neighbors show up in our front yard when every one gets home fr/ work.

I just read about some one recently--& I wish I could remember who it was--had a corn boil as his electioneering gimmick. Apparently he has had it for years and attracts thousands. I think it is Tommy Irvin, agricultural commissioner here in GA, who does a huge Brunswick Stew supper and of course no election in Kentucky would be complete w/o either burgoo or barbecued mutton--depending on which part of the state.

& if any one asks where their cocktails are you can tell them you are just "muddling through". ":^)

I know most people use vodka for making vanilla extract but I was thinking rum would work better--especially for some desserts. Any suggestions as to what type of rum would be best for this grand experiment? or any experienced hands willing to share advice? (btw, I assume this should go here as opposed to the baking section)

thx Jaz, I remember some one comparing Cherry Heering to cough syrup and that did not seem to be the flavor of Luxardo and I was not about to go and buy a bottle of Cherry Heering just to compare.

any true "left overs", & by that I mean any thing we can not possibly eat w/in a week in some form--sandwiches, on baked potatoes, over grits, &c, goes in the freezer and is used the next time I make Brunswick Stew. I have a section in the freezer full of turkey, chicken, beef, pork, &c leftovers-mostly smoked-that when the mood hits me or the necessity arises I pull out and use to make Brunswick Stew.

all the receipts I have for an Aviation call for apricot brandy & no simple syrup or sugar (except for the one in an ancient "Old Mr. Boston" bar book which calls for gin, lemon, & maraschino only). I checked the dozen or so bar books I have just to confirm and a couple did not even include the drink. It had been a long time since I sampled one and forgot about them until this thread. A long lost acquaintance used to drink them when she could find a bartender who knew how to make them and had the ingredients. btw, does not Peter Heering make a maraschino liqueur? Cherry Heering or some such? I remember it being behind the bar at a place I worked and never having touched the bottle except for inventory purposes in the almost ten years I worked there.

the "big three", as we referred to them when I was working in Buckhead, are probably your best bets. Tower Package on Piedmont near where I-85 crosses has a pretty good selection. There is another on Buford Highway north of Atl proper that also has a nice single malt selection but is more than likely a bit out of the way. Green's, again there are several but the one on Buford Highway near the Sidney Marcus/Lenox Rd/Cheshire Bridge intersection is closest to Atl proper, does pretty well w/ single malts. Another option in Buckhead proper, it is just off of W. Paces Ferry west of Peachtree, is Pearson's. They had a decent selection if memory serves but are a bit higher priced than Tower or Green's. Another option--& it might even be a better option--is Ansley Wine Merchants in the Ansley Mall at the intersection of Piedmont and something near Midtown. It is not far fr/ Piedmont Park. They cater to a serious wine clientele and last time I was there had a very nice single malt selection. All are listed in the Atl telephone book (& yellow pages) so you can call first and are large enough they should be found pretty easily by any one who has a clue as to their way around Atl. (Most waiters and bartenders will know exactly where they are. It is the nature of the business ":^) ) There are other places & branches of the ones listed in different areas of Atl but those are probably the most convenient to d/t Atl, midtown Atl, & Buckhead--the areas most folks coming to Atl will find themselves. OH & I forgot! NOTHING--as far as retail package sales including wine & beer--is allowed on Sundays in Georgia so be prepared & make arrangements!

I have maintained for a while that B-F's claims about letting people know that Woodford Reserve is not made at Labrot & Graham is bogus. We have visited the distillery twice--the first time shortly after they opened and again just last year. The place is gorgeous and well worth a visit. However, on both occasions they were very quick to change the subject when I asked about "how can you make an eight year old whiskey in a distilliery that just opened?" and "who makes the whiskey being sold as WR?". One of the docents was downright peeved that I actually noticed a problem in the date of production/sales. They hedged the question by saying it was "bottled" on site--which it is as they bring the barrels fr/ the distillery near Louisville to L&G and bottle it there. When I asked at the gift shop, "when is the WR that is made on premise going to be available?" the lady was quite upset that I mentioned the fact and several of those who were in the gift shop were amazed. "You mean this is not the stuff made here?" was the standard question after I said what I did much to the chagrin of the sales people who quickly glossed over the subject. So, their high & mighty assertions that they let every one know that the product w/ the WR label is NOT manufactured at L&G is, in a word, hogwash and good for some one for making note of the fact.

I prefer V-8 juice to tomato or clamato juice in bloody marys. But then I like gin instead of vodka & lemon instead of lime so what do I know? A little horseradish, lemon zest, pepper, worcestershire, sprinkle of celery seed, & a dash (or 8-10) of a good hot sauce--usually Cholulah and I am ready to go. I also keep some pickled "Zydeco" green beans around as a garnish. About the bar: JAZ linked the post fr/ the other day where we had a similar discussion. I said then--as the good doctor paraphrased--to get the stuff that you know is going to be consumed. It is kind of silly to buy a bottle of Lillet only to find that no one ever drinks it & it sits on the bar for ten years collecting dust. Instead spend the money on an extra bottle of Jack (or whatever) that you know all of your friends are going to drink or splurge on a better bottle of Scotch that some people will appreciate.

That's funny--that was my first cocktail book, too, only mine was the cheap Pocket Books version, revised by James Beard, and the year was around 1980. I've still got it, somewhere, dog-ears, ring-stains and all. mine as well except my copy is edited by Robert Jay Milch. I think I got it about 25 years ago. Some one gave an early edition of "Mr. Boston's" to me a while back that I enjoy just b/c of some of the cocktail receipts & illustrations are, to put it best, quaint. I also appreciate getting books about the history of cocktails as opposed to just cocktail receipts. There are several on martinis and whisk(e)y that I thoroughly enjoy.

there is a company, (Santa Barbara Olive Co. I think but not positive) that makes about a gazillion different types of olives & some of the more upscale bars here in Atl carry several different types of olives for martinis inc. those stuffed w/ blue cheese, anchovy, garlic, almonds, hot peppers, &c. I prefer a twist b/c I think olives make a martini too salty but I did make a batch w/ pickled green cherry tomatoes that was pretty good. I still use a twist but a friend fell in love w/ the idea so we keep pickled green cherry tomatoes around for her benefit.