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I like the Hawthorn Lounge, but overall I prefer Motel (just around the corner). Drinks at both places are perhaps equally good. I haven't drunk enough at either to really compare - unfortunately I don't make it to Wellington enough. However, Motel's decor and general atmosphere make it the winner in my book. It's just a little more
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Anyone know if Dolin is available in Australia yet and if so who imports it?
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Interesting about Angostura being produced in Holland. I never knew that. I guess the stuff I saw in China really was Dutch manufactured rather than just having arrived via Holland. There are a couple of cocktail recipes on Cocktail DB that use Angostura as the base spirit. I think there is an Angostura Fizz which is not bad (the recipe is something
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[quote user="Tinus"] They probably meant the term bitter as in the italian amaro; Not the potent bitters used in small quantities to spice up a drink but the lighter and sweeter variants like Campari or Jaegermeister. If poured on ice both these two could be drunken in big glasses. You'll find many of such less potent liqueur-like bitters
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Tinus, I guess there is some kind of niche for it. Reading Chinese drinks industry magazines a few years ago, some of the information was just laughable. I remember an article on different categories of booze that included a small blurb on bitters. The writer clearly had no idea what bitters were used for. They knew Angostura though (which in China
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Dean, can't you just access the site using a proxy server? I never had a problem accessing anything when I lived in China. Using a proxy always seemed to do the trick. I don't get why Drinkboy or the Chanticleer Society would both be blocked. That's weird. If you are in Shanghai and like cocktails you must know Mr. Jin at Constellation.
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I saw 'Gin and Gin' on cocktail/drinks menus in Latin America. It was particularly common in Argentina, but I think I saw it in Peru too. Of course it didn't have cucumber. 'Gin and Gin' sounds like it should have been a popular mix before gin fell out of popularity. Given that the customer's order was called the 'Amazon'
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One further note. . . I don't think the Pisco Punch is part of repetoire of Peruvian drinks. I saw it only very occasionally in Peru, and then in more trendy and touristy type of restaurants/bars. I'd guess it was recently introduced (reintroduced?) to Peru as part of the cocktail craze.
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I recently had the pleasure of visiting Peru and exploring pisco there. - The pisco sour is only pisco cocktail to be truly ubiquitous in Peru. The 'Capitan' is also pretty popular (basically a pisco Manhattan), and you will also see pisco and coke, pisco and ginger beer, and so on. One interesting one is pisco with some kind of herbal/vegetable