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Ian McCarthy

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About Ian McCarthy

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  • Birthday 01/01/1988

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  1. Keep it cold and dark. and yes, bottling it with a higher-proof spirit for a pre-mixed cocktail is going to keep your vermouth tastier for much much longer. For me, dry vermouth gets moved to the cooking wine shelf after a week. I try to use opened sweets in less than three. Something about the aromatic qualities of sweet vermouth makes me not mind a little oxygen. Following from this, I have had much better success making bottled manhattans and such than martinis and such. I can't speak for giving a bottled cocktail freezer-time. Let us know how that works out!
  2. This is nothing new in the world of wine, but there becomes something of a traditionalist v. modernist argument. I am willing to bet that most absinthe distillers would walk on the traditional side of the road. http://en.wikipedia.org/wiki/Microoxygenation
  3. It had crossed my mind. Decisions, decisions... Thanks for the input, guys. I'll let ya know how it turns out. In my experience, Fresh peel is not going to give you any more of a "fresh" flavor. The ability of the fresh peel to release its flavor, is, however, diminished. I have been making my own from scratch. Skipping the Ramazotti, I make tinctures of Cinchona, gentian, orange peel, and calamus. I mix these together, dilute with a little water and plenty of darkly caramelized sugar. I throw that onto some toasted oak chips for a few days and bottle.
  4. One of my favoirtes. But I add a dash or two of Angostura.
  5. Blue blazers, Tom and Jerrys, Hot buttered rum, Wassail. Experiments with hot absinthe have been darin-pours at best. I have been working on making a modern-bar friendly version of the colonial "flip". Beer, sugar, and rum, (sometimes egg with cream), mixed together and heated with a red-hot cast-iron lagerhead.
  6. Have you found a place in you heart for Chartreuse yet?
  7. I have taken wormwood in capsule form as a verbifuge for an intestinal parasite. It did the trick, but did not make me feel very good in the process. It is not something you want to take on a daily basis. As far as herbs taken for medicinal action are concerned, wormwood was one of the more serious I played with. I would only ever take it again in medicinal quantity if I knew I had an un-pleasant critter in the gut. As far as Steam v. alcohol goes. Maude Grieves wrote in the modern herbal: "The essential oil of the herb is used as a worm-expeller, the spirituous extract being preferable to that distilled in water" Why that is? Who knows...
  8. I was gifted recently a 11.5 oz bottle of the lovely Mandarin Napoleon Liqueur. I have not had a chance to date it, but the label looks a bit old, and the level is about an ounce shy of contemporary bottlings. Anyhow, there are quite a number of......floaties, in the bottle. They seem semi-opaque and white to beige in color, but it is hard to tell in an amber glass bottle. Any idea what they are? Is this safe to drink?
  9. Jay, Teardrop regularly has a shrub or two they have made. I had recently their blood orange shrub, which got aged in French oak for soemthing like eight or nine months, and was divine. As well as their "4x4", which used four different herbs and fruits, (including blackberries, if memory serves me right.) You might be so inclined to stop by and have a try before you invest your time in making a batch.
  10. WWsda You destroy not destroy a cork, but I've dropped several irretrievably into wine bottles with this nightmare. We call this nightmare a "butler's friend", due to the fact that you can remove the cork intact. 1) Remove cork from fancy bottle 2) drink fancy wine 3) take not-so-fancy wine and put it into fancy bottle 4) Put fancy cork back into fancy bottle filled with not-so-fancy wine 5) Charge fancy prices Not that I would ever. Just sayin...