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Does said neighbor have some loquats?
If this neighbor has loquat juice, get some and make bourbon/rye sours with booze, loquat sour mix, and egg white. I might put slap a nice sprig of Rosemary and add that as a garnish
A well balanced and scratch made cocktail is a beauty and a joy forever. Or, at least until the next round
No denying. I am just not the type to invest in setting up and maintaining a bar set-up like that. I just keep around the basics for Old Fash, Manhattans, Martinis and a couple other drinks based on season. I am jealous of the type of people who can really put the dedication in to make a bar that can bust out these awesome drinks one after another.
My love will always be the fermented grape but I love making scratch made mixes, infused liquor and simple syrups, scratch made whipping creams, sometimes infused, for hot drinks in the winter, squeezing fresh juices
Thanks, I feel I have those core drinks down and totally agree with you on everything except the lemon twist over orange twist.
Sounds good, I’ll take one over hereDon Quixote said:
Welp, I scheduled 4:30 pickup, but when I got there, there was a sign on the door saying they closed early today. So, will have to pick up tomorrow. Living in an ABC state is not fun.
Thank you! Based on your recommendation I bought this app and love it. It's easy to use and has already introduced me to a few new drinks. And more importantly has already expanded my bar inventory.
Thanks for posting. I know that bar well...back in the late 90s, a friend of mine managed it which led to much post-closure debauchery.
Small world.
it's a phenomenal location these days, given the gentrification/hipsterization of the mission.Small world.
I was't among them but a bunch of my buddies invested a few grand each in the place when H bought it, and refer to themselves as co-owners. In essence it was pre-paying for a lifetime of drinks on the house whenever they were in town. I don't get to SF often but when I do a late night at Elixir is on the agenda.
We've been on these at my house lately as well using this grapefruit soda from Whole Foods. Love em.
That's what I've been doing. I'm out of grapefruits now. We get this weekly box of produce from a local guy who is a restaurant supplier and needed to shift his business somehow. As someone who never knows what drink I'll want in 4 days or so, I don't have much consistently stocked, so now I just make drinks based on what came in the box!
Experiment with different flavors to make different drinks. Tamarind with flavors of sweet and sour, along with a blanco tequila and more agave forward notes of citrus, herbs, and black pepper. Using reposado tequila would ease the citrus and pepper and add hints of oak and some vanilla. Introduce some heat for balance by either muddling up a bit of hot pepper or dehydrate one, pulverize it, and add to the salt you're using to rim the glass.
Alright, this is good. I prefer the bitter over the sour, so dialed down the lemon juice a little bit for Round #2... and maybe Round #3.
My wife was there as well, though a complete light weight:
Sam Ross created the drink in 2007 at The Violet Hour in Chicago, subbed Campari for Aperol when he left and went to Milk & Honey in New York
I’m not Jules, but I’m all for it. Check this out:
I need to find my recipe for a drink I created called the Wylie Coyote with Hendricks Gin, fresh Sage, Simple Syrup, fresh Lemon Juice, and St Germain
