chazzerking's Profile
Top 5 spirits to have onhand in the kitchen???
cognac, vodka, pastis(usually Pernod), Grand Marnier, sherry. I also keep Dry and Sweet Vermouth, Marsala, Madeira, and Pineau de Charentes in the auxilliary fridge. These are specifically for cooking. there is also a small liquor cabinet in the Kitchen as well, for drinking stuff. ( do use the vermouth for both cooking and drinking so as to consume it faster).
Rum that you can sip??
I don't know. A friend broght me a bottle from the distilley about two years ago. it was clearly marked 15 y/o not the XV(which someone tried to give me when I asked for the 15.
Whiskey Barrel-Aged Bitters
First thing, make a Manhattan. This stuff was made for Manhattans, IMO. 3 parts good Rye(Sazerac 18 or Rittenhouse 100, 1 part Vya sweet vermouth, 2 dashes of the Fee Bros, stir over ice until very cold and serve up with a cherry. (I use dried montmorency cherries that have been reconstituted in Cherry Heering liquer) There are many other used, but none for which it's so well suited.
Rum that you can sip??
amen to the Barby 15, Also the El Dorado 15 and the Clement 15. Appleton 15 is also very nice to sip. What is it about 15 years aging in Rhum? it seems just the right age.
St Louis best low key great food?
Even though it has a high rep, Niche is still a pretty low key place. It's certainly not pretentious.
One night in Fresno
I'm going to be in Fresno next month for one night only and am looking for ideas on the best dinner in town. (not necessarily the fanciest, just the best.) Limon sounds interesting, as does Trelio and Santa Fe Basque. I'll be there on a Sunday night unfortunatley, so that may be a limitation. thanks for all suggestions.
canton ginger liquer
Mixed with dark rum like Gosling's Black Seal orCruzan Blackstrap Navy. I do 3 to 2, rum to ginger and shake over ice then serve up, topped with a little seltzer. It's kind of like a dark and stormy.
Charm City inner harbor recs?
Out of town Hound in town for 3 nights 3/18-21, staying near inner harbor. I'm looking for rec's for good food. Any level, from walk up to high end. The only requirement is that the food be top notch. Thanks in advance.
Memphis Non-BBQ
Felicia Suzanne's is very good, but probably a little more than the frame given by the OP. I haven't been to Slim's since the changeover, but it's a fun and interesting place with a carribbean/southwest menu. If you like Aisan Fusion, BlueFin would also be an excellent choice. they do sushi, custom wood oven pizzas and a variety of aisan influenced modern dishes.
Lake of the Ozarks
Depends on what you're looking for. the best steaks are to be had a Michael's near Tantara down towards the souther end. It's otherwise pretty basic, but they do know how to treat s decent piece of beef. The upscale pickings are sort of slim; my thought is that the Windrose at Tantara is probably the best. The Blue Heron is a somewhat timewarpy sort of place that does do some very good things and some very wierd things. an excellent osso bucco, but a number of the dishes and particularly the presentations are fresh from the 1950's. the bottomless cask of cognacs personally blended by the owner is a pleasure. A truly over the top local specialty; the battered and deep fried lobster tail, is available at several restaurants, but is best at JBHook's, and at J Brunner's. I would have to say, though, that for a resort area of high population, there is not a lot to rave about.
Your "signature" drink
Mostly a result of experimentation. My dad is a martini/gibson drinker, gin, and Noilly pratt, stirred very cold and quite dry. I guess watching the mixing process when a kid, helped lead me down the cocktail path, though
Raicilla, a mezcal variation. What's it like?
Had some at the Botanical gardens as well, and was really impressed. but didn't think to try to buy some from them. instead, spent the next morning walking aroud Pv trying to find some and found 1 place that sold Raicilla de Real from Tuito. They had 1 bottle of the aged(min2 years) and I bought a bottle. Its very good. i prefer it to almost all Reposada tequilas I've had and most Anejos. The alcohol level is higher as well, and to me the taste is "cleaner" than tequila.
Your "signature" drink
Maybe not just one, but a short list, with some dependence on what i percieve as the skill level of the barkeep in question.and some dependence on season/mood, In no particular order of complication (or liklihood of proper ingredients being available); Manhattan(rye), dry manhattan(rye or bourbon if no rye available, with dry vermouth and a twist, stirred and served up), Martini(gin of course-3 &1/2 to 1 with a dash of orange bitters)Negroni, Aviation, Szazerac, Old fashioned, Caipirina, Gimlet, mint julep(only when I can see fresh mint behind the bar) Mojito(same). I guess it's not that short a list, but one doesn't want to get into a rut, does one?
Just stumbled upon your iPhone optimized site
Having bitched about the beta Iphone site, I have to say that it is now useable as you can switch to the regular site pretty easily. I'm still not sure why the cange in the first place, but now, we can at least opt out of the "improved" version.
Old Gristmill Authentic American Corn Whiskey
I'm interested to try this, having just gotten soMe of Tuthilltown's other products. Ive gotten several different non-commercial ( read bootleg) corn whiskies. They range in style from light And even delicate, to quite robust. Some Are best duited to use by furniture refinishers, but most are quite excellent, as the makers are dedicated "amateurs". One had even been barrel aged, or more correctly cask aged for 2 years and IMO rivals many high endwhiskies for taste and smoothness.
I guess I'll have to order some of this to compare.
What bourbon are you drinking these days?
I agree with all your comments and recs. I would add a few; Tuthilltown's Hudson bourbon and Baby bourbon. They aren't cheap, around $40 for a 375 ml bottle, but smooth and delicious. I've also recently aquired bottles of Rowan's Creek and Noah's Mill. Both are enjoyable and interesting, but I've only tried each once so I'm still making a judgment. I have yet to find anything to compare with the Pappy 23 though. I'm still looking
Kansas City - best "burnt ends"
The best burnt ends, and the original ones(first to list on a menu) is Arthur Bryant's. they are more than just charred shreds, but rather meaty and crusted with AB's dry seasoning and the deep caramelization that the long cook produces. mmm; just writing about them makes me want to be there now.
Best Ginger Beer for a Dark and Stormy?
I vote for Reed's extra ginger. It has the punch to stand up to the rum. I like Gosling's Black Navy for the rum. but will sub some Appleton X/V if I want something a little lighter
Has the Whole Craft Cocktail Thing Gone Too Far?
WHile i absolutely agree with about 90% of what you are ranting about, there are some creative new bartenders that are coming up with some "different " concoctions that actually taste quite good. For example, a thai basil mojito that I had in Tucson last summer, or the Amarena cherry gimlet at PokPok in Portland, OR, etc. "creative" solely for the sake of creativity is stupid and self indulgent. Amen to the appletini and choco-tini and mangotini and all the other tinis that have sprung from the minds of the unimaginitive and unable-to-apreciate-the-taste-of-alcohol crowd (and who also can't think of appropriate names for their stupid drinks). Being an amateur (with some long ago professional experience) mixologist who devises new cocktails on a frequent basis, with some success, I like to think that there are still some great as-yet undiscovered classics still out there. Until then, give me old whiskey, young women, fast cars and slow dances, and drinks where I can taste the alcohol and tell what it is.
Visiting St. Louis after an 8 year absence
I really enjoy Pho Grand and think the food is still an amazing bargain. But about a year ago,I waas turned on to another Vietnames resto a little further south on Grand(actually about a mile or so) named Bahn Mi So No.1. the food there is all scratch made and the Pho is amazing as is the Bahn Mi. a special favorite of mine is the crispy pork spring roll,(the pork is crispy. the roll is the traditional coi guon) it's definitely worth at least the extra 5 minutes to get there.
Interesting Scotch Recommendations
I just noticed your question/post. I bought a bottle of the Charbay whiskey last fall, and while it is excellent,I'm not real bullish on it at the pricepoint they have selected. It is a much more complex flavored whiskey than I expected, but lacks a distinctive character that I would expect from a super premium liquor. If you can find someone with a bottle, by all means have a drink and savor it. But I wouldn't recommend springing the 3 billsplus change that they charge. If you are going to spend that kind of money(or actually some less) I'd recommend a bottle of Scott's Selection Single Grain Whisky. It is a Scotch distilled in 1964 and bottled in 2007. Smooth doesn't do it justice and the nose is an incredible blend of toffee, heather, chocolate, peat(soft) honey and a myriad of spices. at $260 it can't really be called a bargain, but it's wonderful and worth it if you can spare the price.
New! Teatro Limon in P.V. anyone been?
I've been looking online and have founf what appears to be a new interesting-sounding restaurant in puerto Vallarta called Teatro Limon. Has anyone been there? what did you think of it? discuss.
Soft drinks
Pomegranate juice 1 to 5 with selzer and a dash of Rose's lime or orange bitters. for that matter some Rose's, a little orange juice, some cranberry juice and seltzer for a non alc Cosmo
Visiting St. Louis after an 8 year absence
Bison burger was actually cooked med rare,as ordered,crusty with grilled onions, avocado, lettuce and real ripe tomatoes. My wife's burger was excellent as well.
Headed to Memphis.Help.
The Tap Room, as Mooing says, is the closest thing on Beale. Good live music and it's the only place on Beale where you can smoke. loud and convivial crowd in a small place. Earnestine and Hazels, about 4 blocks south on Main is a great late spot. The Hollywood is a blast from 1975, smoked glass mirrors, disco balls and a smoke machine make you feel you're in a time warp, but it's a hoot .
How long does Sake last?
About like white wine. You can use a vacuvin or similar, but really should be drunk at once. It'll be okay for a couple of days refrigerated.
How long does Sake last?
7 years is definitely too long. Sake isn't made to "age" and should be drunk? drank? drinkened? consumed within about 6 months. It will be okay for up to a year especially if kept refrigerated, but I wouldn't reccommend it but , hell, open it and taste it. it is would be worthwile as an experiment to see how much it has deteriorated. don't drink much though.
Pineapple &...?
a remarkable pineapple cocktail is the Tonga Martini, originated at Automatic Slim's in Memphis. It takes some advance time to make but the results are terrific. Take a ripe pineapple and peel then chunk into 2 x 4 inch pieces. put in a large jar with 2 quarts of vodka and a vanilla bean that has been split lengthwise. store in a cool dark spot for about 3 weeks, gently shaking every few days. shake about 3 oz. of the vodka with 1/2 oz. maraschino liquer and serve up with a cherry garnish. be careful, as they go down very easily and will kick your butt after a few.
Is there such thing as a rum made from apples?
The French in Normandy make an apple liquer in addition to the wonderful calvados. the Liquer de Pomme is(to my taste) a brandy based with an apple syrup added for sweetness and a bumped up apple flavor. It can be used in a variety of apple flavored drinks.
Should I really give gin another try?
Plymouth Gin is actually a Plymouth style gin. It's the only one being made these days, to my knowledge. You may also want to give Hendrick's Gin a try. the most prominent note in it is cucumber, along with a nice assortment of other botanicals and some juniper.
