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  • A few doubts about water, ice and storage temperature

    Yesterday I was talking with a friend about the role of water in cocktails and also in "on the rocks" spirits and I realised of some doubts I have about this. Robert, I'm running into apparent contradictions between things you say in different articles and episodes of The Cocktail Spirit...
    Posted to Cocktails and Mixology (Forum) by Martinobal on 8 Nov 2014
  • Cask Strength

    So it seems like cask strength bourbon is getting pretty popular. I understand these can range from 50% -70% abv and that the reason they label them 'cask' or 'barrel' strength is logically enough because that is the strength of the spirit when it was barreled. I was wondering if the...
  • A Bar of One

    So I'm working with an idea for a very simple bar, a bar one liquor deep. Essentially the well is, well, all there is. So with that in mind, I want to choose spirits that are both good and versatile. The basic idea is to be able to concoct many drinks from the fewest spirits. Think Swiss Army Bar...
    Posted to Spirits, Products, and Ingredients (Forum) by Benj on 11 Feb 2012
  • Re: How to list bourbons on a menu

    Thanks for the feedback guys. I completed it and have a look here to see the BARBECOA WHISKEY COMPENDIUM I hope I succeeded in making it simple, aproachable and informative, not just for the whiskey geek but for anybody who enjoys whiskey, Let me know what you think
  • Whisky Cocktails and History

    Hi All, I'm trying to find out a little more about the origin of whisky cocktails. Can anyone help me with more background on the these: 1. Old fashioned 2. Whisky Sour 3. Manhattan 4. Bobby Burns 5. Mint Julep 6. Rob Roy 7. Sazerac 8. Whisky Mac 9. Blood & Sand 10. Coronation 1937 Cocktail 11...
    Posted to Cocktails and Mixology (Forum) by Brooke on 5 Aug 2010
  • Whisky Cocktails and History

    Hi All, I'm trying to find out a little more about the origin of whisky cocktails. Can anyone help me with more background on the these: 1. Old fashioned 2. Whisky Sour 3. Manhattan 4. Bobby Burns 5. Mint Julep 6. Rob Roy 7. Sazerac 8. Whisky Mac 9. Blood & Sand 10. Coronation 1937 Cocktail 11...
    Posted to Cocktails and Mixology (Forum) by Brooke on 5 Aug 2010
  • Re: It's getting Cold

    I guess the real question is; are you looking for a cold weather cocktail or a hot drink? It's been cold here for a while, but I'm still having problems getting away from the gin (martinis mostly). However, I have found at honey and chinese five spice work well with 'a wee bit 'o the...
    Posted to Cocktails and Mixology (Forum) by Ole on 21 Oct 2009
  • Re: Jura whisky and coctails

    Funny, I was just about to ask what kind of cocktail I can make with exceptionally good and old whisky. I aquired recently a Tomatin 25 yo, as well as a Macallan 18 yo fine oak. There is absolutely no doubt the Macallan is better. Now, though they are very good on their own, I still feel these spirits...
  • Re: Fat Washing

    [quote user="angus"] Peanut Malt Flip 2 oz Single Malt .75 oz Cream 1 egg yolk .5 oz Simple tsp peanut butter Wine Glass/Nutmeg [/quote] Thanks for the recipe. Seems good. I actually tried the peanut-butter-infused Iish whisky. I left the peanut butter for 24 hours in the whisky, then tasted...
    Posted to Cocktails and Mixology (Forum) by Coquetelle on 2 Apr 2009
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