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  • Re: some stuff I made

    Ralph, It is through trial and error experiments like this that some very interesting results can often appear. There are a number of tiki drinks which could probably benefit from this. Look for any that include pimento dram and see how they turn out. I would probably include a little more of your product than the recipe might call for of pimento dram
  • Re: hello

    Welcome aboard! Do you mix up cocktails at home, if so, which ones are some of your standards? -Robert
    Posted to Newcomer Introductions (Forum) by Robert Hess on 12 Sep 2017
  • Re: fizzy water

    I think it all comes down to the flavor profile. Some of the "mineral waters" will bring with them various flavors, sometimes subtle, other times no so subtle. While there might be some drinks where were specifically designed around the flavor profile of one of these mineral waters, the vast majority were intended to use simple carbonated
  • Origins of Sour Mix

    I'm curious as to the origins of "sour mix". I've found some details that seem to point to Holland House as maybe producing one of the first commercial versions prior to prohibition, and a push to consumers directly following prohibition. But I'd like to get more details. Does anyone out there have any insights? According to this
  • Problems with the Chanticleer Site

    I know things have been a little haphazard here for a while, there have been a variety of issues that have been getting in the way of proper operations. However, with fingers crossed, I've been able to resolve them. Here are some of the technical details in case you are interested... There have always been problems with the site going "off
    Posted to Announcements (Forum) by Robert Hess on 26 Jul 2017
  • Re: my mai tai problem

    You can find Jeff Berry's current Mai Tai recipe that he is using at Latitude 29 here: http://beachbumberry.com/recipe-mai-tai.html Latitude 29 Mai Tai 1 ounce Rhum Clément VSOP Martinique rum 1 ounce Appleton Estate Extra dark Jamaican rum 1 ounce fresh lime juice 1/2 ounce orange Curacao 1/2 ounce Latitude 29 Formula Orgeat 1/4 ounce sugar
    Posted to Cocktails and Mixology (Forum) by Robert Hess on 6 Jul 2017
  • Re: Email is up and working... obviously...

    I was able to find and clear out the email queue, so hopefully folks aren't getting bombarded by email alerts anymore. -Robert
    Posted to Announcements (Forum) by Robert Hess on 6 Jul 2017
  • Re: Email is up and working... obviously...

    Yeah, it was amazing how quickly traffic ground to a halt when folks weren't alerted about responses to their posts/questions. I struggled many times to try to figure out what was going on, was even trying to find a way to migrate the entire message threads to a new system just to get email back up again, but just by chance I happened to stumble
    Posted to Announcements (Forum) by Robert Hess on 6 Jul 2017
  • Email is up and working... obviously...

    Well, after far too long, I finally was able to fix the email pump here. So now replies to posts you were subscribed to will trigger an email notification. Unfortunately, I haven't been able to figure out how to "drain" the mail pump of all of the backed up messages, which means you will be getting a flurry of emails about old posts. If
    Posted to Announcements (Forum) by Robert Hess on 5 Jul 2017
  • Re: my mai tai problem

    I suppose the booziness can depend on the drinker. The Mai Tai is basically 2 ounces of rum, with (in my recipe) 1/2 ounce of liqueur. The recipe that I use is: 2 ounces rum 3/4 ounce lime juice 1/2 ounce orange curacao 1/2 ounce orgeat I haven't settled on "a" rum (or rum blend) to use here, mostly I just try to get something with some
    Posted to Cocktails and Mixology (Forum) by Robert Hess on 5 Jul 2017
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