Voltron

Not in the land of Oz, but I own the house that my grandfather lived in for 25 years and inherited a lot of very cool barware and glassware. Those little champagne glasses are some of my favorites, especially with a neon beverage in them. Gonna have to get some faux-Bokers, and I really like both the gum syrup in general and the East India Cocktail in particular. I have not made many juleps, but that or the Zombie will be my last one from the list. Sorry about the poor drink, Shelly, but I am not surprised that you might get a dud now and again. Maybe act all indignant and shame them into doing it right like Jim said, or maybe just find one of the other thousand bars in the neighborhood that looks better. Haven't been to NOLA in years but it would be fun to have a meet or other get-together there sometime. Moving into single digits on the Anvil list by way of the worst-tasting of all the drinks on the list so far. The Morning Glory [Fizz] from the Stork 1.5 oz scotch (2 oz Edradour 10 yr Signature) 1 tsp powdered sugar white of 1 egg .5 tsp tsp superfine sugar Shake and strain into highball glass with new ice cubes and top with seltzer. Maybe I will try this one morning and see if it is glorious, but it just tastes bland and lousy.

Yay! communist Nate and Yay! socialism!

Anvil Friday Night! To fulfill the Mojito requirement, I turned to the trusty 1946 Stork Club Bar Book and found the following variation: Mojito Highball 2 oz Appleton Estate V/X rum 1 tsp superfine sugar juice of half lime plus the rind 1 cube of ice (ok, 3 cubes) Serve in a highball glass. Fill with soda. Decorate with 3 sprigs of rind [of mint]. Stir. Light, refreshing and not cloying like most syrupy Mojitos. Nice. Next, I decided to take my medicine even though I did not have proper white creme de menthe. Luckily, Wondrich and the Savoy each went with a 1/4 to 3/4 ratio rather than the even parts recipe in the Stork. Stinger 3/4 oz white [green] creme de menthe 2 1/4 oz Maison Surrenne cognac Shake well and strain into sherry glass or cocktail glass. Wow that is green. I wish I had better and more appropriate creme de menthe (Wondrich recommends finding the French brand "Get"), but I admit that it is appealing in a retro sort of way. People in my parents' and grandparents' generations drank a lot of creme de menthe drinks and it has a way of bringing me back to being a kid at parties or restaurants. Now I get to make and drink them, though, so that is a good thing. 10 to go, and hopefully more to cross off tonight.

Great to hear Craig!

I gets all teh bass. But now I have neck and back strain.

Now I have two competing fantasy images of Craig: either he's in blissful audio Nirvana playing music nonstop and achieving new levels of awareness --or-- he's been electrocuted by the T2. I know the reality is more mundane, but whenever this happens that kind of thing runs through my head.

Going way back for a Jerry Thomas punch recipe, although I cannot find one called "special punch" either. I should have done the Arrack Punch now that I think about it, but I went for this instead: Gin Punch 1 tablespoon raspberry syrup 2 teaspoons sugar 2 oz water 3 oz Holland gin (Bols Genever) Juice of half small lemon 2 slices of orange [1 piece pineapple] Fill tumbler with shaved ice. Shake contents well and ornament the top with berries. Sip through a straw. Should have added a dash or two of Maraschino that he included in some recipe variation because it would have made it a little more complex. Nice, refreshing and could be great as a big punch at a party. 12 more to go! Oops. Got used to adding the e.

Awesome grog, Jim, and such beautiful crushed ice! There's actually three of them, but they aren't pricey so maybe I will do the hat trick. Back to the Anvil... Port Flip from the Stork Club Bar Book. 2 oz port wine Grahame's 1992 vintage 1 tsp superfine sugar 1 whole egg Shake with ice, strain into wine glass, and shave nutmeg on top. Damn tasty, and I had been dreading this one and the Coffee Cocktail as well. I remember Jim saying this was the better of the two, so I eased into it.

Let us know how the Boker's is Jim, assuming you don't die from the snakeroot!

Thanks Antonio, but it is readily available here for $18/liter.

That was fast! Congrat Colin!

Thanks for all the work to get these done Carl (and Bonnie)!

Raw? Or cooked?

Anybody tried these? They are at a local shop but I know nothing about them.

Congrat Chris! Looks good Shelly. And later you can use the mini for vermouths and other bar supplies!

Congrat Craig! And I second this^ emotion!

Go get 'em Ethan! Good luck!

Nice looking drinks, Jim, especially the Toronto with the shot of cleanser on the side! I had a Boodles martini at an alumni reception, a Sapporo at a Japanese restaurant with my one former professor friend, and then at home a Shandy Gaff with left over Fentiman's and Samuel Smiths.

Sorry about that Shelly. The floor should dry out or you can sand the shit out of that spit.

Screw you, lawbreaker. I ordered an Entwhistle based on the name but an ingedient was missing so the bartender improvised a Daltrey for me instead. I plan to come back here.

Perhaps more importantly are the ears and brains inside the passenger compartment.

Sazerac cocktail at rye bar.

BittersMania!

Regina Carter -- Reverse Thread