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  • Re: Food Coloring

    Hi Troy, I have to say, that I am the total opposite of you - hate food coloring - I am even horrified of Campari [changed a couple of years from natural "bug" color to synthetic color]. But when I had no choice but to use "blue" I found that blue food coloring [Cointreau with blue...
  • Marie Brizzard's Charleston Follies

    Does any know any good cocktails which incorporate Marie Brizzard's Charleston Follies liquer? I managed to stumble across some bottles in my local bottle store. They sold it to me for next to nothing, mostly because they had no idea what it was. Ignorance is bliss.
    Posted to Spirits, Products, and Ingredients (Forum) by Gareth on 22 Apr 2009
  • Rye Roundtable

    I know that many fellow members share my great interest in Rye Whiskey. I thought that some of you might be interested in this article from Malt Advocate Magazine, where they conducted a Rye Roundtable, and brought together every significant personality in the modern Rye distilling industry in one room...
  • The Bitter Truth Bitters

    finally received my shipment from The Bitter Truth of Germany. I ordered their Jerry Thomas Decanter Bitters, Orange & Celery Bitters. I've been impressed with their Orange Bitters (they are a very different style than Gary Regan's Orange Bitters), and their Celery Bitters were good in the...
  • Re: Visiting distilleries in Martinique

    Thanks again, Martin - I just got back from Martinique, where your recommendations proved very helpful. Visited JM, Depaz and St. James. All worthwhile for different reasons - Depaz for the gorgeous grounds and educational walk-through of rum-making, St. James for the exhibits about the brand's history...
  • SF Chronicle - Bartenders hop up cocktail flavors with beer

    Bartenders hop up cocktail flavors with beer Paul Clarke, Special to The Chronicle Friday, January 9, 2009 Decisions can be difficult: aisle or window? Scallops or chicken? Go to law school and buy a condo or join a nomadic tribe of goatherds and wander the distant plains? When ordering a drink, the...
  • Re: Reed's Spiced Apple Brew

    Thanks for the heads-up, I'll be on the look out for it. Do you have trouble getting the molasses to dissolve completely? Have you tried dissolving it in the lemon juice as a first step? I've been thining of using some of our local Sorghum molasses in drinks.
    Posted to Spirits, Products, and Ingredients (Forum) by Jim Kay on 30 Nov 2008
  • Reed's Spiced Apple Brew

    I'm a big fan of Reed's Ginger Brew (it's great with a little lime and bitters, also makes a great Dark and Stormy), so when I noticed Reed's Spiced Apple Brew at the grocery store, I knew I had to try it. The Apple Brew is a sparkling apple cider (non-alcoholic) with fresh ginger, cinnamon...
  • Tempered Pint Glass

    A while back I participated in an online discussion about mixing glasses. Pros and cons. One thing that came out of that discussion was the question of whether tempered 16 ounce bar glasses were first used to serve beer or to mix cocktails. From what I remember of growing up in the Midwest in the 1960s...
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