http://www.chow.com/boards/36 Sun, 08 Nov 2009 02:30:41 GMT Keep track of the lastest threads on Chowhound http://www.chow.com/topics/665492#5164193 I will be traveling to Playa del Carmen next week, any suggestions on what kind/brand of tequila I should bring back? Also open to suggestions to other types of liquor, was thinking about trying Xtabentun. Sun, 08 Nov 2009 02:30:41 GMT http://www.chow.com/topics/665492#5164193 http://www.chow.com/topics/665029#5163993 When we need large quantities of "sour mix", we use Newman's Limeade. Sun, 08 Nov 2009 00:27:15 GMT http://www.chow.com/topics/665029#5163993 http://www.chow.com/topics/580058#5163885 Do you happen to remember where you tracked down Yellow Chartreuse in the MSP area? Curious to try it. Sat, 07 Nov 2009 23:24:27 GMT http://www.chow.com/topics/580058#5163885 http://www.chow.com/topics/665252#5163872 The double wood is quite nice. I was able to pick up a few bottles a few years ago at $30. I can still find Highland 12 @ $29. For awhile I was buy it at $25. Macallan 12 is a fine scotch that is well accepted by most. In your price point without breaking the bank Sat, 07 Nov 2009 23:19:13 GMT http://www.chow.com/topics/665252#5163872 http://www.chow.com/topics/665346#5163673 Thanks heaps for the great information! Sat, 07 Nov 2009 21:18:35 GMT http://www.chow.com/topics/665346#5163673 http://www.chow.com/topics/664599#5162997 did you pick up the nemiroff honey pepper? Sat, 07 Nov 2009 14:28:45 GMT http://www.chow.com/topics/664599#5162997 http://www.chow.com/topics/607435#5161998 perhaps an even better alternative to the cherry bitters: Amarena liqueur (Brix on Broad st, Boston) Fri, 06 Nov 2009 22:37:42 GMT http://www.chow.com/topics/607435#5161998 http://www.chow.com/topics/665246#5161914 yah, that's where the "etc." comes in. they called it brandy, and it was listed as brandy on menus in czech, serbia, hungary, austria. some call it schnapps, some eau de vie, brandy, muscat grappa, whatever. i just like alcohol that tastes and smells like fruit. the folks whose homemade stuff i've had was not made with vodka. (according to the chowhound article "oh, that eau" http://www.chow.com/stories/10725?tag=sidebar;related_stories_small "Distilled fruit is always brandy." anyway, if i wanted a semantic discussion i'd be posting somewhere else) as far as bevmo, i tried clear creek's pot-distilled apple brandy and was very dissapointed - very thin, very little fruit. i liked their pinot noir grappa, but am reluctant to keep experimenting given the high cost of these beverages Fri, 06 Nov 2009 22:10:22 GMT http://www.chow.com/topics/665246#5161914 http://www.chow.com/topics/665185#5161689 They're almost impossible to find in Manhattan. Are you in Boston? Fri, 06 Nov 2009 20:58:43 GMT http://www.chow.com/topics/665185#5161689 http://www.chow.com/topics/578889#5161109 Here is the exact page with the chocolate eggnog recipe http://sooperfarmerjo.blogspot.com/search?q=eggnog Fri, 06 Nov 2009 18:02:56 GMT http://www.chow.com/topics/578889#5161109 http://www.chow.com/topics/661895#5160898 Nuts and Berries This has no vodka in it, but it just a really good after dinner drink and I hope you enjoy just as much as I do 2 oz of Frangelica 2 oz of Chambord 4 oz milk Shaker Place all ingredients in martini shaker and shake well, strain in ice cold martini glass, garnish with, wait…this is so good you don’t need a garnish! Just drink it! You can also serve with the ice in an 8 oz glass Depending on what kind of Lady, I love this drink.... Bitch Slammer 1 1.5 liter of sweet sparkling wine ½ bottle of vodka Get a fancy pitcher and pour the wine in, now pour the vodka in. Stir well and served ICE COLD in fancy wine goblets. You could garnish with a skewer of raspberries to make it extra fancy. Then you have the ... Perfect Lady Frothy and Fun Gin Cocktail 1 1/2 Tbsp Gin 2 Tsp Peach Brandy 2 Tsp Lemon Juice 1 1/2 Tsp Egg White Combine all ingredients and a handful of ice into a blender. Blend till frothy. Serve and garnish with a slice of peach. Fri, 06 Nov 2009 16:46:02 GMT http://www.chow.com/topics/661895#5160898 http://www.chow.com/topics/611102#5160600 By far this is my faovrite liqueur to date. Fri, 06 Nov 2009 15:20:23 GMT http://www.chow.com/topics/611102#5160600 http://www.chow.com/topics/489550#5160280 Well being honest I would have thought the same reading that, but drunken experimentation led to it, we tried it again when sober and it's actually quite lovely ;) Fri, 06 Nov 2009 12:31:47 GMT http://www.chow.com/topics/489550#5160280 http://www.chow.com/topics/623648#5160070 I like the Quater Cask a great deal, looking forward to getting a Laphroaig 10 year old to compare it to. The Laphroaig cask strength is supposed to be something pretty special, but I havent been able to track it down in Australia. Fri, 06 Nov 2009 06:01:32 GMT http://www.chow.com/topics/623648#5160070 http://www.chow.com/topics/664582#5160059 Thanks for that, was kinda what I suspected.... I had to ask myself why it had closed down if it was that good! And as I am not someone who cares at all about the scarcity or exclusivity of what I am drinking, just how good it tastes, I do believe I shall divert my strictly limited funds at some different products! Fri, 06 Nov 2009 05:51:31 GMT http://www.chow.com/topics/664582#5160059 http://www.chow.com/topics/664581#5160054 Decided to chance my arm... have bought myself a Caol Ila bottled by Douglas Laing under the Old Malt Cask lable. Unfortunately in Australia it is an expensive crapshoot, with most malts priced somewhere in the $85 - $120 range Fri, 06 Nov 2009 05:46:23 GMT http://www.chow.com/topics/664581#5160054 http://www.chow.com/topics/342990#5160049 Couple of hours south of Sydney, Australia Fri, 06 Nov 2009 05:39:31 GMT http://www.chow.com/topics/342990#5160049 http://www.chow.com/topics/594000#5159645 I would have to say that it depends on what experience you are looking for. Bar culture is forever evolving and I would say that anyone who is able to enjoy a cocktail within Boston proper is a lucky person. You have access to an incredible bar culture that has many offerings. When the most recent cocktail resurgence began the focus was on reintroducing distilled spirits into the culinary experience. In the late '80's bartenders had completely forgotten how to enhance a dining experience with anything other than a nice glass of wine. Cocktail recipes were in existence, but no one was serving them. Today it is a completely different story. Molecular mixologists are being judged by their peers on their ability to marry distilled spirits with culinary flavors within the cocktail itself rather than the cocktail being an aside to a meal. The results are amazing, but I am not sure they are serving the original purpose of a cocktail. This movement is enjoyable to witness but I feel it may drive patrons away from the establishments that we all seek. Personally I agree that it has gone too far, but it has only created a new venue for enjoying distilled spirits. There is still a place for classic cocktails and the men and women who enjoy serving them. Cheers Fri, 06 Nov 2009 01:42:06 GMT http://www.chow.com/topics/594000#5159645 http://www.chow.com/topics/661940#5159306 Oh, i still love a good Pimm's Cup. I just forget I have the stuff. Such a classy drink but hard to find in bars around here (Yorktown, VA). Thu, 05 Nov 2009 23:20:49 GMT http://www.chow.com/topics/661940#5159306 http://www.chow.com/topics/664978#5158858 So in movies/shows set in/from yesteryear it seems that everyone has a decanter of whiskey out, and people go fix themselves a drink. I've always been curious - what sort of risk of oxidation would there be from that? I've always figured that a closed bottle would be good enough for a long, long time but that's a much more air accessible container ... would it still be a long while (months+) before it was an issue? Thu, 05 Nov 2009 20:51:10 GMT http://www.chow.com/topics/664978#5158858 http://www.chow.com/topics/659449#5156432 Try it like a Tom Collins! Very refreshing. I agree that it is an excellent sipping drink - as long as it is poured into a frosted glass. Wed, 04 Nov 2009 23:36:41 GMT http://www.chow.com/topics/659449#5156432 http://www.chow.com/topics/369124#5155749 I also have a bottle of pecan liquor (unopened). I would love your recipe! Wed, 04 Nov 2009 20:06:13 GMT http://www.chow.com/topics/369124#5155749 http://www.chow.com/topics/664344#5154986 Thanks so much for the comprehensive list...I'm taking it to the liquor store today. I'll start with the Milagro Silver and work my way up in price if it's not available in South Carolina. Wed, 04 Nov 2009 16:44:25 GMT http://www.chow.com/topics/664344#5154986 http://www.chow.com/topics/354652#5154249 Sounds like it would be an interesting way to buy whisky. I have only had a bit of a look around, but so far I havent been able to find any sign of Finlaggen in Australia. Wed, 04 Nov 2009 10:07:16 GMT http://www.chow.com/topics/354652#5154249 http://www.chow.com/topics/519185#5153372 I've actually started to notice Jeremiah Weed more and more in New York City. The store i always go to in Chelsea carries the entire line. They have the bourbon liqueur, Sweet Tea, Peach Sweet Tea and the Ready to Serve Sweet Tea and Lemonade. Since the weather is turning, we love having the bourbon in a hot toddy and the vodka is really good in a hard cider. I plan on making both of them for Thanksgiving :) Im trying to find any bars in nyc that carry it, does anyone know any good places? Tue, 03 Nov 2009 23:44:06 GMT http://www.chow.com/topics/519185#5153372 http://www.chow.com/topics/625170#5153217 I've actually met the guy who started Great Lakes Distillery (Guy Rehorst). He has a very nice, modern style gin. But even more exciting, he's kicking out some absinthes that he's really proud of. The one I really like, though, is their infused Honey & Citrus vodka. They use locally produced honey from some outfit called Wisconsin Natural Acres (didn't know WI made honey) for their vodka. But the thing I like about it is that it's not sweet at all. The infusion is more in the aroma than in the flavor. It's a brilliant little addition to a classic vodka martini or a cosmo. Even better, they only make about 1,000 bottles of the pumpkin stuff each year but a lot more of the Honey Citrus Vodka. --Neal (Proof66) Tue, 03 Nov 2009 22:47:47 GMT http://www.chow.com/topics/625170#5153217 http://www.chow.com/topics/352704#5150602 I've done fresh peaches in Bourbon before and the results were really good. I used a fine mesh sieve, and coffee filters to strain. Using it, I've made a pretty damn good bourbon old-fashioned, with vanilla brown sugar and Angostura bitters. Peach-Infused Bourbon makes an excellent Manhattan, too. 1 3/4 oz peach-infused bourbon 3/4 oz sweet vermouth (I use Vya) 2 dashes Fee's Brothers Peach Bitters Tue, 03 Nov 2009 00:57:36 GMT http://www.chow.com/topics/352704#5150602 http://www.chow.com/topics/663405#5147262 i've yanked these inserts out with a corkscrew before. Sun, 01 Nov 2009 21:23:34 GMT http://www.chow.com/topics/663405#5147262 http://www.chow.com/topics/663870#5146749 Does anyone know where you can buy Lepanto in the DC/MidA area. I had heard first that they had lost their importer and then there ws some trouble with distribution. Help, please! Sun, 01 Nov 2009 16:54:48 GMT http://www.chow.com/topics/663870#5146749 http://www.chow.com/topics/547966#5146026 Use anything that you want. I've made every infusion that I can think of, and the real treat is to eat the fruit, which absorbs a lot of the alcohol. One of my favorites is pineapple and coconut. I didn't think that the coconut would add much, but it did. Sun, 01 Nov 2009 02:29:54 GMT http://www.chow.com/topics/547966#5146026 http://www.chow.com/topics/590164#5142727 Generally you don't want whiskeys aged more then about 20 years. They often don't benefit after that point. Fri, 30 Oct 2009 15:12:56 GMT http://www.chow.com/topics/590164#5142727 http://www.chow.com/topics/650539#5142713 I am always a fan of Jim Beam Black, and also these guys are doing some interesting stuff: http://tuthilltown.com Fri, 30 Oct 2009 15:09:10 GMT http://www.chow.com/topics/650539#5142713 http://www.chow.com/topics/325457#5142595 In Argentina they drink Fernet and Coke all the time. But when I tried to order it neat or "puro" they looked at me like I had 3 heads. Fri, 30 Oct 2009 14:31:41 GMT http://www.chow.com/topics/325457#5142595 http://www.chow.com/topics/663026#5140550 Yeah, I love the Four Roses and Noah's Mill. Looks like the only good one you missed was Blanton's. The bottle even has a cool stopper with a pewter racehorse on top. Thu, 29 Oct 2009 17:59:30 GMT http://www.chow.com/topics/663026#5140550 http://www.chow.com/topics/663054#5137980 I'm looking for a store in the Norfolk area that has a greater variety than your average liquor store. Any suggestions? Wed, 28 Oct 2009 19:47:07 GMT http://www.chow.com/topics/663054#5137980 http://www.chow.com/topics/640148#5137557 I'm working on an article about it but yes - Root is actually produced in CA by a VERY cool, sustainable company that also makes organic vodka and gin. They're also working on organic bitters that sounds incredible. Art in the Age of Mechanical Reproduction/Quaker City Mercantile (formerly Gyro) out of Philadelphia are the ones who distribute it, along with Hendrinks Gin and Sailor Jerry Rum. Wed, 28 Oct 2009 17:46:45 GMT http://www.chow.com/topics/640148#5137557 http://www.chow.com/topics/660886#5136005 I second the Buffalo Trace visit. It's beautiful as scenery and they do great work with their spirits. They won "Distillery of the Year" in the 2008 San Francisco World Spirits Competition. Wed, 28 Oct 2009 01:12:37 GMT http://www.chow.com/topics/660886#5136005 http://www.chow.com/topics/661502#5135995 Yarm is right on: interesting botanicals--including teas--in this thing. We haven't gotten to try this yet but it scored poorly at (relative to other gins anyway) at the San Francisco World Spirits Competition in 2009 getting a bronze medal. (By comparison, Blue Coat Gin from Philadelphia won as "best gin" and the regular Beefeater gin received a gold medal.) --Neal (Proof66) Wed, 28 Oct 2009 01:10:47 GMT http://www.chow.com/topics/661502#5135995 http://www.chow.com/topics/322474#5135192 This is a good one, and a brilliant buy at Duty Free, one of the few good options at most Duty Frees in Mexico. Tue, 27 Oct 2009 19:57:37 GMT http://www.chow.com/topics/322474#5135192 http://www.chow.com/topics/552051#5134120 I just bought it for 17.99 at the Montgomery County MD DLC Stores (On Sale), regular price is something like 22. Too bad it's so far away, but if you're ever in the DC area it may pay to stop in... Tue, 27 Oct 2009 14:26:13 GMT http://www.chow.com/topics/552051#5134120 http://www.chow.com/topics/402405#5133961 I agree, not cheap, but when you think that most of their grains are gown by small NY State farms, all of the corn in the corn whiskey is NY grown, and it is one of (the only?) the few distilleries in NY, it's not like you are just paying for another product from Jim Beam with a fancy label made out of agribusiness corn... Perhaps not an everyday tipple, but not crazy expensive. They do also sell 1/2 bottles and I think even samplers of 3 or 4 of them. Tue, 27 Oct 2009 13:17:15 GMT http://www.chow.com/topics/402405#5133961 http://www.chow.com/topics/635358#5132730 Most of em I got at a funky witch/herbalist shop in Salem, MA. You Mon, 26 Oct 2009 22:14:33 GMT http://www.chow.com/topics/635358#5132730 http://www.chow.com/topics/478195#5132250 Fascinating thread! Based upon having dated bartenders & cocktail waitresses in the past, as well as being friends and business associates with nightclub owners, I'd like to add the following: A seal on a bottle is not a guarantee of authenticity. Certain types of establishments that do significant amounts of bottle service for their patrons can easily invest in the machinery and materials necessary to fool unsuspecting customers into believing they're getting a new bottle. Most people wouldn't know if a bottle should come with an embossed metallic foil wrap, or just plain shrink wrap (and it would be easy to explain a difference as "retail packaging versus generic/industry packaging" if it were ever pointed out by a sharp-eyed customer). And recapping a bottle with a fresh cap & seal would allay any concerns about the shrink or foil wrapping. I'm not saying I ever saw this happen or had active knowledge of an establishment practicing such shenanigans. But the ROI is pretty compelling if you're selling 50+ bottles during the course of a weekend, week-in week-out. If you could recycle half of those bottles that are still in pristine condition and put in a blend of the actual spirit along with a cheaper competitor, then the allure becomes very real. Even connoisseurs of vodka would have a difficult time noticing a blend of Grey Goose & Absolut in a loud nightclub, especially when few drops of the "Goose" are being consumed straight from the bottle. Put GG, Absolut and cranberry over ice with a lime while lights are flashing and music is blasting at 90+ decibels, and it's damn near impossible to detect. Mon, 26 Oct 2009 19:28:28 GMT http://www.chow.com/topics/478195#5132250 http://www.chow.com/topics/479033#5130279 I'm loving the people that gave instructions on how to make my own! I will be doing that next Feb. or March, that's when they get ripe here. Thanks, all. You rock. Mon, 26 Oct 2009 00:56:34 GMT http://www.chow.com/topics/479033#5130279 http://www.chow.com/topics/659305#5129298 I was being half-serious, half-sarcastic in my use of the term "vulgar." Having also studied sociolingistics, I'm on board with the idea that keeping words from changing meaning is an un-winable battle. However, if it is any consolation to the purists, these things are often cyclical, and in 30 years the term "martini" will probably just refer to gin drinks again. Sun, 25 Oct 2009 16:21:14 GMT http://www.chow.com/topics/659305#5129298 http://www.chow.com/topics/661930#5127451 Does anyone have experience with making their own root beer or sarsaparilla flavored liqueurs? I've been searching for a recipe for weeks, but I'm not having any luck and I've never tried this before. Judging from other recipes I found, I'm thinking of trying the following: 3 cups vodka 2 tsp root beer extract 1 c sugar If you have any tips or advice on homemade liqueurs, please share! :) Sat, 24 Oct 2009 16:20:25 GMT http://www.chow.com/topics/661930#5127451 http://www.chow.com/topics/450615#5125358 Well, it's rare in the sense that it isn't available anymore, but it is not one that is particularly sought after by collectors, so I would say if you enjoy it, drink it. Fri, 23 Oct 2009 16:57:21 GMT http://www.chow.com/topics/450615#5125358 http://www.chow.com/topics/334408#5125306 lately i've been making old pals at home: 1.5 oz rye .75 oz dry vermouth .75 oz campari probably fits the bill of the original request, not sure it is something most bartenders are likely to know, despite its long history. Fri, 23 Oct 2009 16:41:27 GMT http://www.chow.com/topics/334408#5125306 http://www.chow.com/topics/660807#5123575 I had a bottle of sake buried in my car trunk for a few years, including being parked outside with exposure to temp extremes, but opened it with low expectations, warmed it up (which I would normally not do) and it was actually decent (the sake bar proprietor, whose warm water circulator we used, agreed with me)...you might also try mixing with gin and velvet falernum (recipe from PDT bar in NYC)...or marinate some black cod (gindara kasuzuke) Thu, 22 Oct 2009 21:50:53 GMT http://www.chow.com/topics/660807#5123575 http://www.chow.com/topics/497458#5120272 try a different flavor. It did however make HS Musical a little more tolerable Wed, 21 Oct 2009 18:47:27 GMT http://www.chow.com/topics/497458#5120272