-
Funny... I almost thought somebody had hacked your account, until I noticed the URL you were linking to :-> For those of you a little late to this thread, Dan was replying to the previous (now deleted) post from somebody commenting on how informative this message thread was, then inserting a link to a totally unrelated site... why they think that
-
For those of you perhaps not on facebook, there is an update to Darcy's "never ending saga" of Abbott's bitters here: http://www.artofdrink.com/blog/tempus-fugits-cease-desist-abbotts In a nutshell, the folks at Tempus Fugit Spirits, who are also coming out with an Abbott's bitters, and who have put up the website http://abbottsbitters
-
The version I have on my site is supposed to be the "original" recipe. I got this, and details, from Anistatia Miller and Jared Brown. It was created in the 1920's "and named after the smart gentlemen's club on Clifford Street in London where it is still served." Although looking over my notes now, I think some aspect of
-
[quote user="Adam George"] Which vermouths are limelight hoggers, in your opinion, Robert? [/quote] Missed your question Adam, sorry... The "limelight" hoggers, in my mind, are the vermouths being made by wine producers who want to create an "artisan" vermouth. Something that shows "how truly great" a vermouth
-
Imbibe Magazine is a reasonably good resource, they cover not only cocktails, but anything "liquid" (coffee, tea, wine, soda, etc), I think we could easily use a dedicated spirit/cocktail magazine, but there really isn't anything I've seen yet as a print publication here in the states that can really play that role at the moment.
-
Welcome aboard Andrea!
-
I think there are perhaps two important aspects about vermouth to keep in mind... First, it must taste good on it's own (on the rocks, perhaps with a twist). If it doesn't, it isn't worth putting into a drink. Second, just because it tastes good on it's own, doesn't mean it will make a good Martini. In general, I find vermouths that
-
Ok, so you are a restaurant, with wine, that is now wanting to try adding cocktails, but don't have much room to do it in. If you (or I should say the restaurant owner) are willing to do it "right", then it really shouldn't be much of a problem. There are lots of very small bars out there which can do very will by just judiciously
-
Yes, 2oz of juice per lime might be high ("...your mileage may vary"), which is why I provided the various numbers I used in my calculations so that any of the rest of you might be able to repeat the calcs based on your own values. As for the various ancillary costs of using fresh juice, which would of course include labor expenses, spoilage
-
...and while we are on the topic of "Sour Mix"... One of the common reasons bars and restaurants give for using "commercial" sour mix, is that it is cheaper than using fresh juices & simple syrup. However, if you do the math, using a case of limes from "Cash & Carry", a 10 lb box of sugar from "Cash & Carry"