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You could call it Costello's Bitters and focus on the parts of the process that you enjoy. ;)
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I am incompetent to form an impartial opinion of the merits of the legal conflict, but from a market perspective, I believe any legal conflict is likely to harm both parties, and by extension the craft cocktail community. These are both, I suspect, good people, with good intentions, that don't deserve the negative feelings that, say Puser's
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Sorry, Robert, I know I should have written you, but I couldn't deny myself the pleasure of a little fun.
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Oh my gosh, this post is so informative. I learned so much about discount bathroom vanities and perfume. Discount luncheon meat .
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[quote user="Martin Doudoroff"] http://vermutyzaguirre.com/vermouth6.aspx [/quote] The box say 1884. Should be well oxidized by now. ;) I am a fan of the little-loved Boissiere dry vermouth. And I agree with Robert -- there are vermouths that I would happily drink alone that just seem to take over a Martini in any proportion that I think is
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What's the cuisine? For example, Italian food would call for more amari. Hot weather food might call for more rum or tequila. South American? Maybe Pisco or Cachaca. French? Maybe a Calvados. Etc.
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[quote user="Robert Hess"]Mr&Mrs T's Sour Mix. This is a clear indication of a bar that is clueless about what they are trying to do or be.[/quote] Spot on. If they restaurant is serving basic burgers, I can order a beer. If they are serving fine dining fare and have craft-oriented bottles on the back bar, I feel deceived if they serve
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[quote user="troy truchon"]why does McDonalds pre-crack and portion the fresh eggs it uses for its egg McMuffin? [/quote] Well said, Troy. You proved Robert's point perfectly. Because an Egg McMuffin is Vodka/Red Bull of the breakfast world.
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Adam -- That's an awesome picture. I concur. I hate recipes that call for citrus by unit measure (1 ea, 1/2 ea), rather than volume. Yes, the juice varies in acidity and sweetness, but at least by using volume we can come closer. If you're making soup, the difference between a big carrot and a small one won't make or break the soup. But
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I'm guessing that "a little bit" of Maraschino syrup would be about 1/2 tsp?