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I see it here in Brazil all the time, and w/ many variations. Usually referred to as: Caiptequila, caip tequila or caipirinha de tequila Variations are usually called something like: caiptequila de morango (strawberry tequila caipirinha) Caipilisco is a good name for the English term, but would never stick around here. It kinda sounds like Caipilixo
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This New York Times article just came up on the subject of raw eggs and the Pegu Club issue. Things Get Messy When Bartenders Crack an Egg - NYT 02/02/2010 Quotes from the article: "...Elliott S. Marcus, an associate health commissioner, seemed nonplussed by the fuss. The use of raw eggs is not illegal in the city, he said, and there is no cocktail
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News paper article about menu creation and how to improve food sales. New York Time Dining and Wine By SARAH KERSHAW Published: December 22, 2009
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It´s been a while since there´s been any more added to this one, but I just ran across an article in the NYT that might be interesting to this topic. Check it out: Using Menu Psychology to Entice Diners http://www.nytimes.com/2009/12/23/dining/23menus.html?_r=1 UPDATE: URLs are a bit funky so i uploaded the article to our media directory
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[quote user="George Sinclair"] It would make more sense for the coarse gauge strainer to be the top level with the finer gauge strainer being underneath. [/quote] Well I was thinking the same thing since the two gauges looked the same to me. With that last picture I could better imagine the use for it when you have a cocktail with a lot of
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Recently our Chanticleer colleague Darcy O´Neil released a great ebook on this subject called Fix the Pumps (192 pages). The book is full of useful information on soda including historical info, information on Acid Phosphate, recipes for syrups and bases, carbonation, and much more. Only the part about base syrup and mixers itself is worth the
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[quote user="Jack McGarry"] Hi all. By far the most interesting lemon syrup etc is a Lemon Sherbet [/quote] Interesting, Jack. Would you mind sharing your recipe with us here? Cheers, Tony
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I found this recipe for lemon syrup a while back. I gave it a try but didn’t like it very much, I think I left the fruit on the sugar a bit too long. The tangerine syrup I made using this method as a base was actually pretty nice, though. http://valmi33.canalblog.com/archives/2007/07/24/5693425.html
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I wonder what are the best types of pebbles to use. I imagine that some of them might give out a mineral taste, don't they?
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[quote user="Robert Hess"] I'm pretty close to getting the "Guide To Recommended Bars and Cocktail Lounges" finished. [/quote] This is great news! Looking forward to it!