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I am currently setting up a presentation about harmony and balance in cocktails and I'm curious to know some of your opinions. When we talk about "balanced cocktails" what exactly do we mean apart from balancing sweet and sour (as that combination doesn't come in all cocktails although in many/most)? Is "balance" a matter
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I'm sure it's not the earliest one but a fairly nice one with a slight resemblance to the one you mentioned: 1927 "Barflies & Cocktails": Boulevardier Cocktail 1/3 Campari 1/3 Sweet Vermouth 1/3 Bourbon By the way, Bourbon Negronis a.k.a. Boulevardiers are hugely popular with German bartenders at the moment. Preferred Bourbon of
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Thanks to everyone for your suggestions, I really appreciate your help! Cheers, Basti
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A dear friend of mine is looking for good cocktail bars in San Fran, Chicago and LA and I was hoping some of you could suggest me some...haven't been to the States myself since Bill Clinton so can't help him myself! ;-)
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6. Speed of swizzling?
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Try a simple but pleasing Cynar Sour: 3 parts Cynar 1 part simple syrup 1 part lemon juice 1/2 egg white Shake, Strain into chilled sour glass
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Thanks Tony for clearing things up! I always thought that we need a Brazilian here at the chanticleersociety! ;-) Saude, Basti
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Damn me, you sure did write that well! I spent almost an hour to quick read Embury on the quest for the hoax quote...can I write you an invoice for that?! ;-)
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Same goes with me...haven't found any reference to the Long Island in my 1958 copy. Assistance is needed!
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Thanks to all of you, you've been a great help to me! B