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Indeed, the European Dubonnet is a true Quinquina, and its great stuff. I've been delinquent in my posts on this forum, especially in regards to vermouth and all - more on that next week once I catch up with work.
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Hi Chad, and hi from Edina. Aside from Bradstreet and Town Talk, where are you finding quality drinks downtown?
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Victorian-era Old Tom by most any London producer was never aged by design. In reality it was rushed from distillery to tavern or shop. To the extent any wood is picked up in the product is from exposure to the barrels used in conveyance - sometimes affecting barrels shipped to the US, but not a meaningful factor to Old Tom then sold in the UK. Whereas
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Ohio has no special order mechanism and as John points out, is very selective in what they purchase with significant supplier barriers to entry (read big brands only). It's a terrible arrangement for wine & spirits enthusiasts and professionals, and far worse for those in F&B than what is in other control states now.
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To my knowledge there was some stock available post WW-II, but effectively none stateside in forty to fifty years.
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I've prepared this a number of times - a real crowd pleaser - posted here on Chowhound but lifted from David Wondrich's Imbibe! for Bombay Government Punch: http://www.chow.com/recipes/11781. You can find the Batavia Arrack (make sure it's Batavia) at numerous specialty shops in SoCal such as Wine House, Hi-Times, Wally's, and others
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If you have access to a quinquina I'd suggest subbing in place of the Kina Lillet and the dash of Angostura (which is principally gentian, not cinchona/quina). That said, the Angostura would add a pink highlight.
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I'm a big fan of Toby Maloney's recipe, which uses a half/half of Campari and Cynar, and for vermouth either the Carpano Antica or Dolin de Chambery Rouge, depending on availability.
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Hopefully not too deep into the bottle! In the course of research we did come across information that may be of interest - I'll post more info when back home next week.
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Hi Daniel, More sorry than missing you at TOC is not visiting to BA and surrounds in Argentina as we have close friends that are there now. Hopefully someday soon I can visit before too long. I'll post more after TOC and hopefully it is of use. If the differences in the %alc and sugar hit your market, please do adjust your drinks accordingly. While