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Time for a Drink: Agavoni

Another reason it sucks to be on the east coast! ;-)
Without much looking these brands are available in CA, WA, and OR AND our states allow for internet booze deliveries (in case we can't find anything). Guess it's time for twojoe to move!
Oh, and by the way, if Paul just suggested spirits that were available in every state, it would be a very, very poor selection of crappy spirits.

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Belt-Tightening in the Liquor Store

Like Rittenhouse wasn't hard enough to get! shame on you Paul! ;-)

From Drinks

Cocktails: Rediscovering Dubonnet

A little known fact to Americans: Dubonnet in the states is made in Kentucky and is quite different than the product that the rest of the world (including Canada) receives (which is made in France). If you're close to the Canadian border, head on up and bring some "real" Dubonnet back with you. You won't regret it.

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From Recipes

Time for a Drink: Agavoni

Another reason it sucks to be on the east coast! ;-)
Without much looking these brands are available in CA, WA, and OR AND our states allow for internet booze deliveries (in case we can't find anything). Guess it's time for twojoe to move!
Oh, and by the way, if Paul just suggested spirits that were available in every state, it would be a very, very poor selection of crappy spirits.

From Drinks

Belt-Tightening in the Liquor Store

Like Rittenhouse wasn't hard enough to get! shame on you Paul! ;-)

From Drinks

Cocktails: Rediscovering Dubonnet

A little known fact to Americans: Dubonnet in the states is made in Kentucky and is quite different than the product that the rest of the world (including Canada) receives (which is made in France). If you're close to the Canadian border, head on up and bring some "real" Dubonnet back with you. You won't regret it.

From Drinks

Serious Eats Gift Guide: For the Mixologist

Muddlers are not essential and are in fact over-used by many a bartender. Herbs should never be muddled as this will break the "veins" releasing bitter chlorophyll.
Lemons and limes can simply be squeezed by hand to release their precious oils, rather than smashing them with a stick which will release the bitterness of the pith.
Thanks for the post, Paul!
From your tini friend in Seattle.

From Drinks

The Tiki Phenomenon Is Back, Apparently Kitsch-Free

Tiki is dead, and what exists is fueled by a very minor few and the media looking for something different to write about. Drinks are too laborious to make, and 1000 variations of rum and juice on one menu is about as exciting as a thousand variations of vodka and juice.
Having said that, Martin is doing a fantastic job at FI and should be commended.

From Recipes

Time for a Drink: Toronto Cocktail

Keep spreading the Toronto love! My goal is that this will one day be my Last Word!!!
As an added tip, slice a wide thin piece of orange zest and place it into the mixing glass while stirring, and add another orange zest as garnish when you finish.

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