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Horn Brain

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  1. Sorry, I meant Peche. I am used to assuming if you don't quote another post you are referring to the original thread starter. As far as Peche's absinthe, they have St. George, which is good enough for me. They know better absinthes exist, they just aren't legal to sell in Texas. As I said, they let me sample a bottle of Mansinthe the owner had ordered. They also told me that they will be first in line when Jade's offerings become available here. Just cross your fingers and enjoy their cocktails 'til then. And I meant snobs tongue in cheek.
  2. I love this place. Beyond the absinthe, they're really good with cocktails. Make them make you something that's not on the menu, though. Some of the bartenders are uber-smart. If you get the owner/manager/whatever Rob to like you, (he's an absinthe lover and likes to chat with any others) he sometimes has bottles that aren't on the menu for us snobs. That's how I tried my first glass of Mansinthe (pretty good, I'd say).
  3. Update: Just tried it with an absinthe-lined glass. Just wonderful. I really think this one's a keeper. Going with French Whiskey, after all, since the sweet vermouth is my favorite component of the flavor. I'll keep toying with it.
  4. So I did a little more looking and I found something called the Trinity: equal parts gin, sweet and dry vermouth. So this is a trinity with limoncello and peychaud's bitters. I also forgot to specifically say that I serve this drink up in a cocktail glass, not on the rocks, if anyone was confused. Anybody had a chance to try it or perhaps even experiment a little?
  5. Campari no tengo My stock isn't fully filled out yet. Thanks for the idea though. I will put it on my list for my next restocking trip.
  6. Thanks for the suggestions and the history, let me know if you give it a try. I think the problem you have with the name is in the "whiskey" part, while I am looking for a better fit than "French". You have a good point about expectations, one that I hadn't considered, but I still think it's ok, since if you ask someone if they want to try an Italian Whiskey, they're going to be ready for something non-traditional anyway As far as the taste, I will try it next time with a little higher proportion of gin, but I don't think I'll go as far as making it a Perfect Martini with limoncello and bitters. For one, I'm trying to kill this bottle of Seagram's so I can move on to Plymouth, so I'd rather not put it in the spotlight, for another, I really like the way the sweet vermouth works in this one; Both the smell and taste seem bound by it. That green-eyed lady looks good, though I don't think I have everything I need to make it. I'll head over and give you a review if I ever try one at a bar, though. Cheers!
  7. Thanks for the suggestions and I'll give it a spin. As far as limoncello goes, to me it's nothing like lemon juice and simple syrup. It's got more of a lemon drop taste (the candy not the shot) than a taste of actual lemons to me. I've heard that it can be used in a fashion similar to super sweet things like Midori, Creme de framboise/fraise, etc. You just have to make sure you're not doing anything silly like mixing citrus with cream when you mix it around
  8. So I'm pretty new to fiddling with drinks, so I'd like some input on something I threw together... First of all I'm not sure it's new. I searched for it everywhere but couldn't find anything with this recipe, but if anyone knows this drink please let me know so I can stop pretending to be original. Second The drink is pretty sweet, but I find it's still nearly balanced (at least to me). I just love the smell of the sweet vermouth, as well, almost meaty. If you're making this for yourself and you find it's too sweet, go ahead and play with the proportions. I'm no master mixologist so I won't be offended in the least if you find you prefer it with, for example, twice the relative amount of gin or something (Though I find it too harsh when using a lot of gin to make it more Martini-esque). Also, the Peychaud's were just a guess, if you think Angostura would work better, by all means, let me know! Third The name needs work. It's a play on the fact that it looks exactly like whiskey but it isn't at all, but since only one of the ingredients (dry vermouth) is traditionally french and I don't even feel that it is the backbone of the drink, I would suggest "Italian Whiskey". Italian for the sweet, "Italian" vermouth and the limoncello. I liked the kind of whimsical notion of people without access to good whiskey mixing this thing up instead. Finally Since it's sweet and also has some whiskey-ness to it, I was thinking it would be fun to add a few dashes of absinthe lining the glass with a lemon twist and call it a Sissy Sazerac or something. I'll tell you what I think once I buy some ice tomorrow. So let me know what you think!
  9. I should add: I am from Austin TX (though I'll be moving to Pasadena CA very soon). When I can get away from my life I visit Peche on 4th street. Anyone heard of it? They have pre-prohibition era cocktails and their bartenders have taught me everything I know about mixology. If you're ever in Austin, this place is a must for any cocktail/absinthe lovers.
  10. Hello everyone! I'm a fairly new absinthe drinker, but so far my favorites that I've tried are St. George, Mansinthe, and Kübler. I didn't like Pernod or Lucid as much. I take sugar with my muse as often as not and I'm very interested in mixology and creating cocktails in my home bar. I think I'll post a simple thing I made in the cocktails section and see if anyone recognizes it. Thanks and see you around the forums, HB
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