The Chanticleer Society
A Worldwide Organization of Cocktail Enthusiasts


  • Re: Honey Daiquiri

    The Canchanchara is an entirely different beast, it's more like a grog as it was originally (or so we think) lengthened with water. On top of that, 'miel', in Cuba, not only refers to honey but also to molasses or most kind of sweeteners so it was probably prepared with whatever was at hand. Not to mention that the original spirit was sugarcane
    Posted to Cocktails and Mixology (Forum) by François Monti on 27 Mar 2014
  • Re: Abbott's Bitters Coming Soon?

    I've got much respect for Darcy and I'm very sorry about the whole thing, but I actually fail to see what's wrong about TF reacton (or even how it is "bully behaviour"). It was to be expected and from a company in TF position, it was the only course of action. By the way, where are the lawyers? So far, none in sight. Let's
  • Re: Magazines?

    I like Imbibe. Helps keeping up with new recipes and products and has some good articles. Difford's quality varies wildy from issue to issue, but it's obviously an important resource. And if you allow me to self-advertise, I'm writing for a new magazine called GINGER. It's published in French, but the best articles are translated into
    Posted to Books and Articles (Forum) by François Monti on 15 Mar 2013
  • Re: Derek Brown draws a line

    Derek's article is just a new version of the article we get at least once a year telling us how bartenders should prioritize clients needs (and not indulge in bartending onanism) or how they should keep it simple or how what really matters are the classics. Every time such an article gets published, all and sundry share, retweet, like and agree
    Posted to Bars and Bartenders (Forum) by François Monti on 21 Jan 2013
  • Re: Need some European recommendations...

    In Amsterdam, Door 74. In Brussels, no good cocktails. For beers, you have the Delirium Tremens (probably the biggest selection on earth) but it's loud and the service is not what it should be. I'd recommend the Moeder Lambiek (, a much better place -- they have two bars, the oldest one is more typical Brussels style
    Posted to Bars and Bartenders (Forum) by François Monti on 24 Apr 2012
  • Re: Abbott's Bitters Coming Soon?

    Met Peter Schaf in Paris over the week-end, had a taster of his Tempus Fugit Abbott's and a bit of a chat. He didn't go into specifics but he is also in the "there are no tonka beans in the Abbott's" school. Talking 'bout Tempus Fugit, I don't know if any one here had the chance to try their Fernet and the Kina. I did and
  • Re: Throwing and rolling a cocktail?

    Robert, thanks a lot for the photo. They decided to go with another pic, but your help was very much appreciated. The article is here: There are some editing issues beyond my control (a few spaces missing here and there). Obviously, it's not an in-depth feature, it's a short piece for a somewhat corporate
    Posted to Cocktails and Mixology (Forum) by François Monti on 5 Mar 2012
  • Re: The Old Fashioned, Wrongly

    On one of the last pages of my copy of Jacques Straub's "Drinks" (a 1948 print), someone added a recipe for a quart of Old Fashioned mix: 1/3 Cherry juice 2/3 Water 1 oz bitters That just looks bad. Is / was it a common thing in the US, to have OF mixes ready?
    Posted to Cocktails and Mixology (Forum) by François Monti on 28 Feb 2012
  • Re: Taking the Fifth

    I'm not an expert on the issue, but excise duties on alcohol (among other "dangerous" products) still vary from country to country within the EU. It's a matter of national policies, with the EU giving some basic directives (I think, for example, that the EU determined a "minimum" amount for the duites). Besides, I suppose
  • Re: Throwing and rolling a cocktail?

    By the way, I know a few people on here did go to Boadas. I'm looking for a good photo of a bartender throwing a cocktail (Boadas is obviously one of the places were you would see this, but photos made in any other bar would suit me fine). If you have anything, please let me know. It would need to be one of your personal photos, I don't want
    Posted to Cocktails and Mixology (Forum) by François Monti on 28 Feb 2012
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