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you may already have thought of this but the obvious one would be the bramble... creme de mure = blackberry liqueur (sort of)
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Hi Jorg, thanks for uploading this book, I have downloaded it now and look forward to studying it in more depth soon. I know that there was definitely a copy of this book published in 1939, but wether their was an earlier printing in '34 I can't say. To answer one of your questions re- Havana Club, it was in existence, but as you say it was
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Hi David, the Especial is only labeled as 5 anos in certain markets, and without wanting to be too controversial it is not the same as their old 5 anos, as it is a blend of rums between 3 and 5 years old that has been darkened with caramel (although that is entirely unofficial and will be denied to the ends of the earth by HC) so that it will appeal
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Hey Ian, while in Cuba I enjoyed an evening drinking various concoctions at La Floridita in Havana. When I asked for a rum old fashioned Nicolay the bartender, turned to me and in a very serious formal manner said 'I am sorry, but I will not be able to make that drink for you'. I asked him why as I could see all the ingredients right there on
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Thanks for the great information Robert and Angus, this is pretty much as I thought but it is good to see the information from other peoples research point of view. I think as you both imply, the most important thing is to be open, honest and show respect. Give credit where it is due, ask permission if you can, and think about how you would feel if
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I am working on a project at the moment which involves creating a database of cocktails and I have been trying to establish rules or guidelines for adding drinks to this database that have been created by or included in books by bartenders, gurus and the great and the good of our industry. I have always considered it simple good manners to credit people