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ejellest

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About ejellest

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  • Birthday 10/22/1964

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  1. First off, in the UK, "Lemonade" is a fizzy lemon flavored soft drink. You can some times find the schweppes version of lemonade in stores that stock UK food imports, but it isn't going to be behind the bar in the US. My impression is 7-Up isn't a very good substitute. Without more information, I'm not sure about the makeup of the drink. "Martini" in the UK sometimes just refers to the brand of vermouth. This is often a point of confusion for US residents who order Martinis in the UK, and get a big glass of Dry Vermouth. By that logic, ordering a "Dry Martini with Lemonade" might just be dry vermouth with lemon soda. But, you'd have to ask a UK bartender to be sure. If you're at Tales Brian, give one of them a nudge. Erik E.
  2. Curious if anyone has opinions about this. The St. George Absinthe Verte loses its green really quickly. Like within days of opening. Sometimes before being opened. I know this is something that happens with verte absinthes, but I've got other absinthes that keep their green after being opened a year. Is it proof? Their choice of coloration herbs? Their method for the coloration step? Just curious, as the color tends to be a bit of a turnoff for this, what do they call it, brandy with herbs. ~Erik E.
  3. I think I've mentioned this before, but Magnolia Brewing here in San Francisco occasionally brews a very tasty Gruit. It's one of my favorite of their beers, worth keeping an eye out for when it is on tap at Magnolia or Alembic.
  4. Hey, thanks for the well wishes everybody! I'm trying to embrace my continuing slide into old coot-dom by drinking more absinthe. Keeps you young, right? Absinthe, Fountain of youth? ~Erik
  5. Just about everything I've read about the New York bar Apotheke has puzzled me. From their insistence that they can make absinthe by steeping herbs in spirits to the pseudo science of their menu. Have you been in, yet, Robert? (...Or anyone else on this board?) ~Erik
  6. Woo! Just got notified that my Clandestine/Obsello order has shipped from DrinkUpNY. ~Erik
  7. Wow, this is exciting. Very cool that my usual October Absinthe order will happen after all, without the painful shipping from Europe! More quality booze for less! ~Erik
  8. "freezing a hole"? "fruity faerie"? Must... resist...
  9. For what it is worth, Mr. Alex, Absinthe was a very common addition to the Manhattan (and just about every other cocktail) around 1900. So you're in very good company including it! Here's a recipe from the 1900 edition of Harry Johnson's Bartender's Guide: I like how the amounts for basically every ingredient aside from the whiskey and sweet vermouth are to the customer's taste. ~Erik (By the bye, a "wine glass" is equal to about 2 ounces.)
  10. Interesting note: The (oddly named) Bendistillery releases products aren't exactly representative of traditional gins. It is my understanding that they distill nothing on site. Their bendistillery gins, like the soon to be released Tru Gin, are simply grain alcohol infused with spices, filtered, diluted, and bottled. Someone has mentioned to me that benditillery doesn't even use auxiliary spices, only juniper berries. I haven't confirmed this. Also, I'd guess since they are simply macerated and not distilled, the products probably have a bit of a shelf life or evolution once opened. Or even when left on the shelf at the liquor store. ~Erik
  11. By the way, the formatting of the recipes on the Cocktail page is a little wonky, at least in Firefox 3. ~Erik
  12. The same company that distributes Pierre Ferrand also owns Cerbois. If you're looking for a "reasonable" French Brandy, you can certainly do worse than the Cerbois Armagnac VSOP. It should be somewhere around $40-50 US. I quite enjoyed the bottle I had of it. It and the Pierre Ferrand Ambre were two of the most enjoyable French brandies I've tried so far. Though I am by no means a Brandy, Cognac, or Armangac expert. ~Erik
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