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for SF Strawberry Week, we served a Strawberry Rhubarb Manhazerac : 2 oz Rittenhouse Rye 100p 1/2 oz Vya Sweet Vermouth 1 oz Strawberry-Rhubarb puree (make with fresh strawberries, parbaked fresh rhubarb and brown sugar - blend and strain out seeds) 3 dashes Peychaud's bitters 3 dashes Absinthe shake w/ ice and strain into a chilled wine glass.
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this is the nightcap i make for myself almost every night... Manhazarac 2 oz Rittenhouse Rye 100 (or a bourbon depending on what i've got at home) 3/4 oz Vya Sweet Vermouth 1/8 oz Absinthe couple dashes bitters (either one of my own such as Pomegranate-Orange or a classic such as Peychaud's) Combine in a glass with two ice cubes. LOVE this drink
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Andy Quady makes some amazing vermouth here in California. Don't know what he knows about world history & sociology vis a vis vermouth, but he sure knows how to make it! http://www.vya.com/Pages/VyaStory.html
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funny... in my email to you i also mentioned the Charbay whiskey - which was the inspiration for my hops experiments btw. i quickly learned that when infusing a spirit with hops such as you mention with the gin above, it is easy to overdo it and cause the spirit to become too bitter (hence my new bourbon bitters ;-) i am thinking maybe one pellet of
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i emailed Mr. Clarke today by way of follow up to this article. i mentioned that his timing was interesting as i have been experimenting with what i am calling "Dry-Hopped Bourbon Bitters". i have infused a strong bourbon with Chinook hop pellets, making it bitter and very hoppy. it can be used like Angostura's and a Manhattan made with
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Sounds like much ado about nothing. Pretty boring sounding drink. Most ginger ale (in this country (the USA) anyway) is a bland high-fructose laden sugar water that has nothing to do with ginger. Now you substitute ginger BEER such as Bundaberg and throw in something interesting like a qarter ounce of Campari or splash of Plymouth sloe gin (then you
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this is an interesting article that briefly describes the difference between the "speakeasy" and the normal high-end bar in terms of profits/costs: http://voices.washingtonpost.com/washbizblog/2009/01/the_great_cocktail_hunt.html?hpid=sec-business btw, in reference to your last post, Patron is not considered a very good tequila. it is the
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Hmmm. I agree that your venture would have to be a profitable business in order to attract investors. You'll want to write a business plan, do all the necessary research, crunch the numbers and be very honest with yourself as you do all this. In my experience, writing a business plan is great fun and very enlightening regardless of whether the business
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Yes, Mr. Hess' Old Fashioned is basically what my understanding of the original Old Fashioned Whiskey Cocktail was. Rye or Bourbon Loaf sugar (or simple syrup) Water (provided by the ice) Bitters (Boker's was likely the bitters of choice - why don't we bring back Boker's, Mr. Hess? Let's recreate it, bottle it and market it. I imagine
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Here's my two cents: In addition to the Pisco Sour, the Pisco Punch is a must mention classic. It was invented in San Francisco in the mid-to-late 1800's. Here's the story: http://www.sunpopblue.com/Frisco-Tales/The-Secrets-of-Pisco-Punch-Revealed-The-Lost-Recipe.html At the bar I manage in San Francisco, we have a variation on the Pisco