FlaSoxxJim

QUOTE (knightni @ Dec 7, 2010 -> 11:54 PM) Sounds like you need a bar monkey for handing out beers. That is pretty cool.

I'm ground-truthing the recipes for a couple cocktails for tomorrow's audition, and everything tastes pretty good to me. Honestly, the tasting dinner tomorrow won't be a big deal. The issue with me never having professionally tended bar is going to be figuring out how to keep up with the event menu drinks as well as the random call drinks, plus beer and wine when the line at the bar is three deep.

QUOTE (IlliniKrush @ Dec 7, 2010 -> 08:11 PM) /waits for new beers to try Stay away from Bud Light Lime. Was that helpful?

QUOTE (bigruss22 @ Dec 7, 2010 -> 06:17 PM) My grandma is really failing in health, the doctors just said they would be amazed if she makes it to Christmas and my relatives are saying she looks just terrible right now. She's my only grandparent and is just the sweetest lady. My dad apparently was crying today, in my 20 years of being alive I have never seen him shed a tear, I just feel awful. My good thoughts go out to your grandmother and your entire family. I hope she is at peace and surrounded by loved ones.

QUOTE (Soxy @ Dec 7, 2010 -> 01:41 PM) And now, for the most disturbing "trend" I've heard about in, oh, a million years: stay at home daughters. Your link got swear-filtered into disfunctionality.

Hope it's a good one!

QUOTE (Balta1701 @ Dec 7, 2010 -> 08:41 AM) Glad my suggestion worked out well. Now JPN366's suggestion that SHIPPS take his wife to strip club on the other hand. . .

I had to scrape frost off the windshield this morning, that is not supposed to happen here. On the other hand I still did it in my flip-flops.

I was just about to purchase a plane ticket in, but if Heads can't show off his penis then forget it.

QUOTE (knightni @ Dec 7, 2010 -> 12:06 AM) Great White sounds like a solid eggnog alternative. A rum-soaked Festivus for the Rest of Us!

QUOTE (knightni @ Dec 6, 2010 -> 05:53 PM) I don't know if I could drink an egg white. That's a big hurdle for most people to get over. You can put yourself at ease health-wise by using pasteurized eggs or pasteurized All Whites in the carton. Once you shake the egg white up in the drink you totally emulsify it so it just contributes texture and a nice frothy top to the drink. If you have ever had a meringue dessert before you have had whipped raw egg whites and you have lived to tell the tale.

Milorganite® is ideal for Low Input Lawn Care (LILac), a strategy to reduce the use of lawn care products while maintaining healthy turf grass.

Elf Off!

Cake with fruit in it sounds like it should be delicious, so where the heck did they go wrong?

These are the cocktails I'm bringing to the tasting table for consideration in advance of my bartending debut next week. Not surprisingly, most of these are drinks I'm posted or mentioned here because I think they are good drinks. They are divided into champagne cocktails, egg white drinks, strained/up cocktails, and iced rum drinks. Three of the drinks are originals and a couple others have been fairly modified through trial and error from the original cocktail How does this look? Champagne Cocktails: • Bellini (Peach nectar, peach liqueur, grenadine, champagne) • St. Germaine Cocktail (champagne, St. Germaine, soda) Egg White Cocktails • Pisco Sour (pisco brandy, lime juice, simple syrup, egg white, Angostura bitters) • Hawaiian Cocktail (gin, pineapple juice, simple syrup, orange bitters, egg white) Strained/Up Cocktails • Martinez (gin, sweet vermouth, maraschino liqueur, Angostura bitters) • Ninth Ward Cocktail (bourbon, falernum, lime juice, St, Germaine) • The Perfect Pear (pear vodka, Canton ginger liqueur, lime, raspberry syrup) • Maple Leaf (Bourbon, maple syrup, lemon juice) • Trinidandy Daiquiri (Zaya rum, lime juice, ginger syrup) Rum Punches/Coolers • Podgy and Jasper (light and dark rum, lime juice, sugar, bitters, nutmeg, honey) • Great White (Demerara rum, vanilla syrup, coconut milk, nutmeg)

Viral infection has been cited as the likely cause of all the zombie problems in the greater Pittsburgh area.

QUOTE (knightni @ Dec 5, 2010 -> 11:08 AM) Or you could pick up a 98 year old woman and drink gin out of a bathtub with her. The day is young. . .

I'll have to post this in the drunk thread and in the Finer Things thread. HAPPY REPEAL DAY!! 77 years ago today, Prohibition was repealed in the U.S. Have an adult beverage or two today in recognition of the occasion. I suggest celebrating with a classic Prohibition cocktail. The Scofflaw, the Three Mile Limit, and the slightly stronger Twelve Mile Limit were all cocktails created during Prohibition that overtly thumbed their noses at the powers that be. The latter two drinks refer to offshore jurisdictional boundaries beyond which thirsty Americans at sea could enjoy a drink without retribution. Twelve Mile Limit: • 1 oz. white rum • 0.5 oz. rye whiskey • 0.5 oz. brandy • 0.5 oz. grenadine • 1 oz. fresh squeezed lemon juice Shake with ice, strain up, garnish with a lemon twist. This one is pretty tasty — reminds me a good bit of the Ninth Ward cocktail I have gushed on about here before.

I'll have to post this in the drunk thread and in the Finer Things thread. HAPPY REPEAL DAY!! 77 years ago today, prohibition was repealed in the U.S. Have an adult beverage or two today in recognition of the occasion.

QUOTE (Heads22 @ Dec 5, 2010 -> 02:38 AM) Rock Bottom Brewery's Gila Pale Ale is one of my favorites. When they get it right, Rock Bottom's stuff is pretty tasty. On site at some individual Rock Bottom pubs though, I have been disappointed by the quality of teh beers they were putting out.

QUOTE (SoxFan1 @ Dec 5, 2010 -> 01:59 AM) I've had commercial rakija and it is meant to be drank straight, either room temperature or warm. It's served in a specific shot glass and meant to be sipped, not taken as a shot. It's easy on the tongue but harsh down the throat, with a good burn to go with it. I've never had rakija as part of a cocktail in my life. It's almost sacrilegious. Same with the homemade stuff, which is much, MUCH stronger. And no, I have not had Jeppson Malort, but I will definitely be having some when I get back to Chicago. After looking it up, I much look forward to it. Oh and tonight, I had Leinenkugel's Oktoberfest. Very solid. And I also had a Leiney's Sunset Wheat aka Fruity Pebbles. I'm glad I did not commit sacrilege then. Harsh down the throat is an apt description, and we drank it at room temp. Obviously I need to give it another go, and perish the thought that I would mix it with anything — or that I would tell anyone if I did.

QUOTE (G&T @ Dec 4, 2010 -> 08:36 PM) Alright I am sorry to do this, but I googled up something in this thread and ended up with this post. I need more info on this one. If you don't mind. I don't mind at all. The cocktail in question is one I called the Podgy and Jasper (a very obscure Beatles reference, actually), and it's a drink that showcases Jasper's Mix — a homemade syrup of Lime juice, sugar, Angostura Bitters, and nutmeg that was first concocted by an iconic Jamaican bartender named Jasper LaFranc from Montego Bay's Bay Roc Hotel. I just made up a new batch of Jasper's Mix this past week and spun one of these up. The recipe for Jasper's mix can be found in Ted Haigh's "Vintage Spirits and Forgotten Cocktails", and the Podgy and Jasper resipe is as follows: 1 oz Coruba 1 oz light rum (Trinidad10 Cane is preferred) 1 oz Jasper's Mix 0.5 oz honey (or 1 oz honey:water mix) 0.25 0z. homemade pimento dram (or cut to 1/2 tsp. if using St. Elisabeth) Heat the honey to dissolve, then shake all ingredients on ice, pour unstrained into suitable vessel and enjoy. When I first put this drink together I was using a homemade allspice dram that worked well at 0.25 oz. Now that I have located the commercial St. Elisabeth dram I find it is much stronger and I need to bring the amount down or it completely overpowers the other flavors. This is one you can play around with an tweak to taste — a little less Jasper mix, a little more honey, sub different rums, etc. Don't let the lack of pimento dram in your home bar keep you from making this. The drink really is still excellent without the dash of dram.

QUOTE (G&T @ Dec 4, 2010 -> 03:59 PM) I know there is a difference between caster sugar and regular sugar, but does it really make a difference in a cocktail? If you are using granulated sugar in your cocktails, you should use superfine (aka caster) sugar to facilitate it dissolving quickly. If you are making simple syrup go ahead and use cheap regular sugar since it will already be in solution when you add it to cocktails. Make sense?

QUOTE (Balta1701 @ Dec 3, 2010 -> 11:10 PM) A bottle of Jim, a Christmas parade, and a blood donation center. Setup for a good weekend. Look out Knoxville!!

QUOTE (farmteam @ Dec 3, 2010 -> 09:55 PM) Who knew my avatar was loved so much? Clearly my sarcasm delivery needs work. Still, hope you had a good birthday.