Comments for liquor is quicker

Comment on selling out and the carlos slim by The Girlfriend

The Girlfriend — Thu, 12 Nov 2009 18:27:47 +0000

Wow, I remember that old bottle design now. It was TERRIBLE. Especially the blue one.

Comment on MxMo XL: Ginger & The Bracken by Mixology Monday XL: Ginger!

Mixology Monday XL: Ginger! — Mon, 09 Nov 2009 19:10:22 +0000

[...] also encountered a few temporal difficulties, but did manage to make a fascinating drink, The Bracken. Scotch, ginger, and maple syrup…all part of this complete [...]

Comment on MxMo XLIII: Vermouth by The Chemist

The Chemist — Wed, 28 Oct 2009 21:28:19 +0000

I enjoy the territory of sweet although since its been at war with the principality of savory it has become a less than desirable place.

Comment on MxMo XLIII: Vermouth by The Roommate

The Roommate — Tue, 27 Oct 2009 15:52:20 +0000

“Soft pass over home goal”? Really?

Lucky for you, “internet-punch them in the face” makes up for it.

Comment on and then there was the one time where I saw my name in lights by The Roommate

The Roommate — Sun, 25 Oct 2009 17:04:01 +0000

Whoa! Congrats.

I’ll be able to say, I knew him when…

Comment on MxMo XXXIX: Amaro and Il Cane Nero by b

Mon, 19 Oct 2009 00:58:42 +0000

addendum:

One thing I haven’t tried is the salt rim … time to go change that …

Comment on MxMo XXXIX: Amaro and Il Cane Nero by b

Mon, 19 Oct 2009 00:55:47 +0000

I make variations of this very often myself, but I hadn’t seen someone put a name to it before. For me it’s usually cynar-based, and I use a little less grapefruit juice and I add orange bitters. Sometimes I use dry vermouth. Sometimes I add a slice of orange. Sometimes I add club soda. Sometimes it’s half cynar and half campari. Somehow none of the combinations and variations I’ve tried has been definitively more or less right than any other. It seems you cannot possibly make something bad with these ingredients.

Comment on once more, with chocolate this time by Greg

Greg — Thu, 15 Oct 2009 22:01:35 +0000

You should name it Trotsky in Exile

Comment on once more, with chocolate this time by Frederic

Frederic — Thu, 15 Oct 2009 19:08:57 +0000

Apparently there are some high quality Creme de Cacaos out there but whether or not we can get them (without importing them ourselves) is the question:

http://www.thewhiskyexchange.com/P-7864.aspx

The other option is DiY such as with this recipe and finding high quality chocolate (or cacao nibs) to start with:

http://www.guntheranderson.com/liqueurs/cremedec.htm

I’m still waiting for artisanal Creme de Noyeaux to appear on the market so I can try my hand at making 1970’s recipes in a quality way.

Comment on once more, with chocolate this time by The Girlfriend

The Girlfriend — Thu, 15 Oct 2009 18:40:34 +0000

Since I’m the one that actually made them (my place can only be at the bar when you’re in the kitchen), I suppose it is my fault that there is no picture to go along with this. But they were pretty, weren’t they?