http://www.chow.com/boards/36 Thu, 05 Nov 2009 20:51:10 GMT Keep track of the lastest threads on Chowhound http://www.chow.com/topics/664978#5209601 Check this article out: Washington Post http://www.washingtonpost.com/wp-dyn/content/article/2006/06/06/AR2006060600299.html Thu, 26 Nov 2009 16:09:21 GMT http://www.chow.com/topics/664978#5209601 http://www.chow.com/topics/669346#5209593 Sam- it depends upon what they start with. The ones I had were real rough, backcountry ones made in small, and not well run, stills. Now that I am a distiller I look back in horror at the poison I drank. Thu, 26 Nov 2009 16:04:13 GMT http://www.chow.com/topics/669346#5209593 http://www.chow.com/topics/665492#5209168 This is a great buy at the Duty Free, when you can't find something unique go for the best buys. Thu, 26 Nov 2009 05:29:10 GMT http://www.chow.com/topics/665492#5209168 http://www.chow.com/topics/665185#5209070 For a great alternative, check out www.urbanmoonshine.com. I am a customer, not affiliated with the company, but I did meet the owner once in a bar. Thu, 26 Nov 2009 04:26:31 GMT http://www.chow.com/topics/665185#5209070 http://www.chow.com/topics/489550#5209063 I have to lay claim to what is now known as the 'Manmosa.' I called it the 'Bromosa' when I, as far as records can tell, invented it on Bull Street in Savannah during St. Patrick's Day 2001. OJ, liberal Champagne, with a vodka floater. Thu, 26 Nov 2009 04:23:55 GMT http://www.chow.com/topics/489550#5209063 http://www.chow.com/topics/511080#5209062 Since the thread's been bumped ... Tequila: I have to ring in for Azul Reposado, a new, 100-percent blue agave offering from the House of Centenario. $19.99 for a fifth, $29.99 for a 175 here in the ATL. Gran Centenario Anejo is also a great buy here ranging from $24.99 - $29.99 for a fifth. Vodka: Fris is a nice choice and can be had for $15.99 a fifth. Scotch: Make fun of me, but I am kind of fond of Dewars White Label. Gin: Hendricks. No other. $29.99/fifth. First post. Great thread! Thu, 26 Nov 2009 04:21:21 GMT http://www.chow.com/topics/511080#5209062 http://www.chow.com/topics/364903#5208961 I grow pomegranates at home in Oakland. It's a beautiful tree and produces several quarts of arils in October; due to climate, they are stronger and not as sweet as the commercially available varieties. You can get good pomegranates this time of year in the farmer's markets. Here's a purist recipe with gin and without the sour: 2-3 parts gin (Plymouth, Hendricks, Sapphire) 1 part Pama liqueur shake over ice; garnish with pomegranate arils If that's too dry, can add pomegranate syrup if you can find one made with real pomegranate (Monin is OK, not great). I make my own with The Perfect Puree's frozen pomegranate-thaw and stir in enough sugar to saturate fully (about 4 to 1). If it's too strong, can add Pom juice (or squeeze your own in season). I also have a daiquiri and punch if anyone is interested. Thu, 26 Nov 2009 03:18:05 GMT http://www.chow.com/topics/364903#5208961 http://www.chow.com/topics/669200#5208187 Do you mean Cadenhead's Old Raj or the newer Gabriel Boudier’s saffron infused gin? I had the Boudier's recently, but it was at the end of a long night and I didn't write any notes. The Cadenhead's Old Raj is a very nice gin, but not worth the price. This is what I thought of it several years ago. But since then I have come to think less of it. http://www.slashfood.com/2007/03/30/gin-notes-cadenhead-s-old-raj-dry-gin/ Wed, 25 Nov 2009 20:44:21 GMT http://www.chow.com/topics/669200#5208187 http://www.chow.com/topics/666702#5208073 Quite well played, old man - Cheers! Wed, 25 Nov 2009 19:52:20 GMT http://www.chow.com/topics/666702#5208073 http://www.chow.com/topics/668907#5208025 For the pepper, I just used whole, good quality, peppercorns. I would estimate that, for a 750ml bottle I used between a quarter cup and a third cup. The pepper I only infused for a couple of days. It went fast. For the pumpkin pie, it was about the same amount of spices (quarter to a third cup) in their WHOLE state. I took the proportions of spices from a pie recipe and just scaled it all up. THAT went for over a week. Finally, when the infusion was done, I ran the whole mess through a doubled paper coffee filter...twice. Two fresh sets of filters total. Hope that helps....I just winged it and it was a hit. Wed, 25 Nov 2009 19:36:24 GMT http://www.chow.com/topics/668907#5208025 http://www.chow.com/topics/668062#5207950 Based on this suggestion, I mixed up equal proportions (1.5 oz) of Yellow Chartreuse and Rhum St. James Ambre, a spirit that's been perplexing for me to mix with, and found the combo to work really well. A little on the sweet side, but so is a B&B. I added a few dashes of homemade sasparilla bitters, but I think anything would work - ango, orange, peychaud's, you name it. Or, maybe even better, Bitterman's Mole! Wed, 25 Nov 2009 19:10:31 GMT http://www.chow.com/topics/668062#5207950 http://www.chow.com/topics/452701#5207906 Yes! I love the stuff. Here's a drink I recently created with it: Southern Lights ------------------------- 1/3 oz Velvet Falernum 2 oz aged rum (I've been using Thomas Tew Newport Rum for this drink, but Appleton Extra or Matusalem Gran Reserva would be good substitutes) 1/2 oz lime juice 1/2 oz grapefruit syrup* 2 dashes Angostura Shake, strain. Garnish, if desired, with a grapefruit twist. -- * To make the grapefruit syrup, start with 4 pink grapefruits. Cut off the peel into large chunks and squeeze the oils out into the container in which you're working. Then chop up the flesh, combine everything in the container, and muddle with 1/2 cup of white rum. The idea is to get the oils, the juice, and even some of the bitter notes from the pith--the entire flavor of the grapefruit. Bring all of this just to a boil, then strain, reserving as much liquid as possible. Return the liquid to the stove and reduce to 30% of the original volume. Remove from the heat and mix in an equal part, by volume, of turbinado sugar. Once cool, add a few ounces of white rum (for preservative qualities). Stored in the fridge, the syrup will last for a couple of months. Wed, 25 Nov 2009 18:56:36 GMT http://www.chow.com/topics/452701#5207906 http://www.chow.com/topics/592275#5206849 I've been making "Cornwall Negronis" (Phillip ward, Pegu Club) at the bar for the last few weeks with very good feedback. Its a little less intense in both its sweetness and bitterness, giving the gin a fighting chance. 1 and 1/2 oz gin, (I like Plymouth or Bombay in this, something citrus forward, Phillip uses Beefeater) 1/2 oz campari 1/2 oz punt e mes 1/2 oz sweet vermouth, (Carpano Antica if your lucky) 2 dashes orange bitters garnish orange swath Wed, 25 Nov 2009 06:30:37 GMT http://www.chow.com/topics/592275#5206849 http://www.chow.com/topics/305795#5206831 For those of us who aren't into sweet, vanilla vodka goes very well with tea. It's good with iced black tea, but also with hot. Green teas don't work as well, but grain teas like barley tea or buckwheat tea make it taste a good coffee cake. It goes well in coffee as well. Wed, 25 Nov 2009 06:09:54 GMT http://www.chow.com/topics/305795#5206831 http://www.chow.com/topics/668734#5206618 It's funny, but when I saw the title of the post, my first answer was to strip paint off of metal! Anyway, I had some bad experiences with Southern Comfort in College (Ok not that bad!!) so I do stay away from it. As for marashino cherry juice; that was how I was taught to make a Manhattan-----3 parts bourbon or rye (I like bourbon--Wild Turkey or Bulleit) 1 part Sweet Vermouth, a dash of bitters, and a marashino cherry with a little juice added in. Wed, 25 Nov 2009 03:53:15 GMT http://www.chow.com/topics/668734#5206618 http://www.chow.com/topics/667488#5206577 I employ a few different techniques when making my ice at home. I use the MoMA spherical molds to freeze ice for short rocks drinks. The spheres also work pretty well for shaking, but you have to be careful to avoid breaking them during the shake. For my primary shaking ice, I use teacups that my girlfriend appropriated from the restaurant where she used to work. They create nice fat chunks of bullet-shaped ice that reasonably approximate 3-inch blocks. Very sturdy, they'll stay in one piece through a good rough shake, chilling things down while adding just the right amount of water. To get long pieces for tall rocks drinks, I cut up a Tovolo tray so that four of the cubes are combined into one, long slab. For stirring, I actually just use the ice made by my freezer -- which is, luckily, of decent size and cube-shaped. I keep the freezer set at 6-below and, in order to avoid the horrors of stinky ice, I store nothing in the freezer but ice, ice-making implements, and glassware. Wed, 25 Nov 2009 03:32:24 GMT http://www.chow.com/topics/667488#5206577 http://www.chow.com/topics/661895#5206570 I made a Clover Club cocktail tonight and thought of this thread. It is pinkish and a little foamy, and not at all sickly-sweet. Clover Club: 2 oz. Gin ( I used Gordon's) 1 1/4 oz fresh squeezed lemon juice 3/4 oz grenadine ( I used home-made) 3/4 oz egg white ( I used pasteurized EggBeaters) 1/2 tsp bar sugar Shake with ice until very cold and serve straight up in a chilled cocktail glass. Garnish with a lemon twist. Wed, 25 Nov 2009 03:29:19 GMT http://www.chow.com/topics/661895#5206570 http://www.chow.com/topics/524504#5206530 Been really liking this with Pyrat XO. Sacrilege? Yes, of course. But I can't get my hand on any decent cuban. If anyone has a few bottles of Havana club they want to send my way... Wed, 25 Nov 2009 03:08:10 GMT http://www.chow.com/topics/524504#5206530 http://www.chow.com/topics/669624#5206352 I'm kinda waiting for Jason to pop in for some Cognac suggestions. ;) Wed, 25 Nov 2009 01:30:29 GMT http://www.chow.com/topics/669624#5206352 http://www.chow.com/topics/668455#5205520 Thanks for the tutorial - very helpful! Tue, 24 Nov 2009 20:15:34 GMT http://www.chow.com/topics/668455#5205520 http://www.chow.com/topics/607435#5203470 My my my... what a nice Maitai 1.5 oz Cruzan dark 1 oz Lemon Hart Demarara Rum .5 oz Ziyad almond syrup .5 oz Luxardo amaretto Juice of one lime 1 Tsp of juice from my home made brandied cherries (so sad the cherries are gone) Shake well I like mine on the rocks Top with 1 Fabbri cherry Note: my next adventure is whipping up some of my own Falernum Mon, 23 Nov 2009 23:14:15 GMT http://www.chow.com/topics/607435#5203470 http://www.chow.com/topics/583779#5203363 I usually see it w/ green chartreuse. Not that yellow wouldn't be nice as well--a bit sweeter, less intense. Maybe a good drink for earlier in the evening, to be followed by the full-force version later? Mon, 23 Nov 2009 22:30:19 GMT http://www.chow.com/topics/583779#5203363 http://www.chow.com/topics/665246#5199238 A lot of the Haus Alpenz Eaux-de-Vie / Brandys sound fantastic. I can't vouch for them but I'm a big fan of the Creme de Violette. http://www.alpenz.com/images/poftfolio/blume.marillen.htm Sun, 22 Nov 2009 02:50:50 GMT http://www.chow.com/topics/665246#5199238 http://www.chow.com/topics/382525#5198336 Thank you, as I'm clueless when it comes to booze. Sat, 21 Nov 2009 17:16:30 GMT http://www.chow.com/topics/382525#5198336 http://www.chow.com/topics/653475#5197679 We've tried the Grand Traverse True North--it's smooth and delicious! I understand they also now make a wheat vodka, but I'm going to stick with the rye. Sat, 21 Nov 2009 05:18:00 GMT http://www.chow.com/topics/653475#5197679 http://www.chow.com/topics/666303#5195535 Do any other fermented/malt beverages bother you? You could have a sulfite allergy, which would explain why gin doesn't bother you. Fri, 20 Nov 2009 04:49:58 GMT http://www.chow.com/topics/666303#5195535 http://www.chow.com/topics/623648#5194845 Exactly what I'm talking about. If you're thinking of Laphroaig, Ardbeg, and Lagavulin, and even Bowmore, you're going to have a similar reaction to HP. Although HP is very good (and I personally like HP more than Talisker). Thu, 19 Nov 2009 22:34:35 GMT http://www.chow.com/topics/623648#5194845 http://www.chow.com/topics/530814#5193118 my girl and i made a nice drink over the summer, the ingredients are simple: a 750ml bottle of Ketel One a fistful of mint (find someone with big fists to go mint crazy!) combine both mint and vodka in a blender and blend for just a few seconds. this i find to be the fastest way to really open up the mint and get its flavor into the vodka. after blending just strain through a coffee filter or cheese cloth, serve on the rocks and enjoy! simple, easy, refreshing, the color of healthy summer green grass, and will send you to the moon! :D Thu, 19 Nov 2009 03:49:22 GMT http://www.chow.com/topics/530814#5193118 http://www.chow.com/topics/344646#5192486 I just wrote about making pomegranate liquor on my blog. Ive used this method many times, and it always works: http://emambrosia.wordpress.com/2009/11/15/homemade-pomegranate-liquor/ Wed, 18 Nov 2009 22:39:53 GMT http://www.chow.com/topics/344646#5192486 http://www.chow.com/topics/665574#5191909 Astor Wed, 18 Nov 2009 19:21:32 GMT http://www.chow.com/topics/665574#5191909 http://www.chow.com/topics/667733#5190949 tj maxx has a LOT of glasses that would fit the bill -- italian. Wed, 18 Nov 2009 14:31:21 GMT http://www.chow.com/topics/667733#5190949 http://www.chow.com/topics/667681#5188810 get out the good out microplane zester and it should be no problem Tue, 17 Nov 2009 18:27:17 GMT http://www.chow.com/topics/667681#5188810 http://www.chow.com/topics/665868#5188566 The lemon and sugar need the intital meceration, yes, but spirits don't age once they're in the bottle, save for a bit of evaporation. Tue, 17 Nov 2009 17:22:42 GMT http://www.chow.com/topics/665868#5188566 http://www.chow.com/topics/589097#5188122 In Quebec, which is where the original poster referred to, caribou isn't mulled wine à la Glühwein but a mixture of wine (often sweet fortified wine, such as port or, more likely, mock port) and spirits (often brandy but sometimes grain alcohol, rye, vodka, etc.), usually sweetened (with maple syrup, sugar, liqueur, etc.). There are many variations, so it's quite possible that some recipes involve spices, but spices aren't traditional. Also, Quebec caribou is usually drunk cold. Tue, 17 Nov 2009 15:02:21 GMT http://www.chow.com/topics/589097#5188122 http://www.chow.com/topics/667562#5186948 I'm from DC, and make it up there fairly often (and have a very kind, alcohol-loving, DC-living mother) so I will be looking into it. Thanks. Tue, 17 Nov 2009 00:48:17 GMT http://www.chow.com/topics/667562#5186948 http://www.chow.com/topics/667056#5184370 Not very sweet, as the quince-poaching syrup was actually sour. I had to balance it with a bit of simple syrup after adding the lime juice. Mon, 16 Nov 2009 03:24:33 GMT http://www.chow.com/topics/667056#5184370 http://www.chow.com/topics/667351#5183739 Thanks. As a Calva freak it's good to know there's other American drink besides Lairds. Sun, 15 Nov 2009 22:39:46 GMT http://www.chow.com/topics/667351#5183739 http://www.chow.com/topics/664599#5179777 Glad you get the reference. Some people just think I was born in October of 1966. Fri, 13 Nov 2009 22:26:13 GMT http://www.chow.com/topics/664599#5179777 http://www.chow.com/topics/666916#5179261 Once a year, Macallan does a free whisky tasting road show in the U.S. I attended the event in San Francisco last night. The event has a pep rally atmosphere, but it is well organized and they do pour samples of their 10, 12, 15, 17 & 18 year-old whiskies. It lasts about 90 minutes and is well worth attending. For info: http://www.celebratethemacallan.com/lookup_event Fri, 13 Nov 2009 19:27:04 GMT http://www.chow.com/topics/666916#5179261 http://www.chow.com/topics/666893#5179238 thank you! Fri, 13 Nov 2009 19:21:43 GMT http://www.chow.com/topics/666893#5179238 http://www.chow.com/topics/666837#5178265 I've been dying to make the popcorn balls from the Chow story a couple of weeks ago -- Coco-Cayenne, Curry-Coconut, and Eggnog -- and our holiday party seems like the perfect excuse. Now I need a recipe for punch that won't war with them. It doesn't have to go with them perfectly, but I feel like my standby punch, Fish House, is too much for those warm flavors. I'm inclining toward cranberry, or pomegranate, or ginger. Not eggnog -- too sweet and heavy. The punch must be alcoholic (for the party), cold (won't crack the glass punchbowl), and not too sweet (so we can drink it all night). Also, I don't want to hunt down overly obscure ingredients -- hard to find in PA. Thanks for any suggestions/recipes! Fri, 13 Nov 2009 14:30:56 GMT http://www.chow.com/topics/666837#5178265 http://www.chow.com/topics/666007#5178045 Thanks for your second post. I have never heard of Pelinkovac before, so I looked it up on Wikipedia, and now I realize that I was wrong in my first post - The Hungarian fruit brandies are not called Pachinka, but PALINKA. Notice the similarity between the Hungarian word Palinka and and the Serbian/Croatian word Pelinkovac, which makes me think that you DO have a bottle of bitters infused fruit-brandy. There is a Hungarian brand called Zwack, and they make a liqueur called Unicum, which is a bitters-infused palinka. They also make a milder, sweeter version called Unicum Next, which is marketed and sold in the US simply as SWACK. It is in a dark spherical bottle with a large 'plus' sign (+) on a red background. My Hungarian friend met the owner of Zwack, when he was in town to help push the Zwack brands in the US. They hit it off, because they were both Hungarian and like drinking (haha!) and my friend told me that Zwack wants to position itself as another college-party shot shooter drink, much like Jagermeister did. I have noticed a few bars now have Zwack behind the bar now, and if you keep your eye out for it, you may find it and order a shot, to see how it compares to the liqueur you have at home. Please write back when you have a taste-test report of the liqueur you have at home. A picture of the bottle and tag would be nice too, if you can manage. Fri, 13 Nov 2009 12:28:51 GMT http://www.chow.com/topics/666007#5178045 http://www.chow.com/topics/665346#5177321 Actually, this place is a distillery. They've got their still sitting right in the restaurant. But no whiskey from these guys. They make an extraordinary gin (the owner is a gin martini guy) as well as a vodka and a rum. They're also playing with some kind of ginger-infused rum. --Neal (Proof66) Fri, 13 Nov 2009 01:39:49 GMT http://www.chow.com/topics/665346#5177321 http://www.chow.com/topics/666733#5177146 The Aviation cocktails served at the Edison and Varnish in Los Angeles are garnished with what taste like brandied blueberries. Are they available commercially, or do the bars make them from scratch? Fri, 13 Nov 2009 00:30:00 GMT http://www.chow.com/topics/666733#5177146 http://www.chow.com/topics/285484#5175186 i'm making my annual batch of limoncello and thinking about using Demerara Cane Sugar for the simple syrup. i know the color will change, what about the flavor? anyone tried this? Thu, 12 Nov 2009 14:38:59 GMT http://www.chow.com/topics/285484#5175186 http://www.chow.com/topics/666231#5174600 "Casa Blanca" Cocktail 2 oz Bacardi light rum 1/2 oz fresh lime juice 1/4 oz Maraschino liqueur 1/4 oz Triple Sec 1 dash Angostura bitters Stir with ice and strain into a chilled cocktail glass. Brandied cherry for garnish I tried this tonight, but I'm not a huge fan. The Angostura is what gives it it's character, other than that it's kind of bland and muddy. It might be worth playing with. Maybe Regan's orange bitters instead of Angostura... I'm going to keep looking around. There must be something besides fruit-based drinks for light rum. I think vermouth and/or potable bitters is the direction to go in. I have a bottle of Fernet-Branca - I wonder if I can make up something with that? Hmm..... I'll be back. Thu, 12 Nov 2009 04:04:21 GMT http://www.chow.com/topics/666231#5174600 http://www.chow.com/topics/665252#5170547 I concur on Islay malts..I like Bruichladdich, which is Islay's only independent distillery and has some great malts with great stories to accompany them. I believe several of their expressions are in the $60 range. A great, unbiased site for tasting videos and information is singlemalt.tv. Cheers and good luck! Tue, 10 Nov 2009 19:44:02 GMT http://www.chow.com/topics/665252#5170547 http://www.chow.com/topics/635358#5169929 That's it. I'm sure you noticed it smelled a bit like bad feet, right? That said, I've had it homemade in a tincture with nothing more than some vokda and it tasted pretty awesome. Tue, 10 Nov 2009 16:26:19 GMT http://www.chow.com/topics/635358#5169929 http://www.chow.com/topics/661940#5167824 i'm not sure liquor "ages" in the bottle, like wine does. the aging of most liquors is done in bulk, in oak, and at a higher alcohol content than what ends up in the bottle. i can't speak with much authority on this, but i have noticed deterioration in whiskeys that were sitting around. perhaps because they had been opened. Mon, 09 Nov 2009 20:59:47 GMT http://www.chow.com/topics/661940#5167824 http://www.chow.com/topics/362028#5165961 Gibsons are the best! Mon, 09 Nov 2009 02:19:15 GMT http://www.chow.com/topics/362028#5165961