"gtr" > wrote in message news:2013072209443145811-xxx@yyyzzz...
> On 2013-07-22 08:55:51 +0000, Ophelia said:
>
>> "Michael Press" > wrote in message
>> ...
>>> In article >,
>>> "Ophelia" > wrote:
>>>
>>>> "ViLco" > wrote in message
>>>> ...
>>>>> Ophelia wrote:
>>>>>
>>>>>> Not some thing I have ever bothered with, but some of them mentioned
>>>>>> here sound delicious
>>>>>>
>>>>>> Please would you post your favourites, and I promise to try them
>>>>>> all))
>>>>>
>>>>> My only beloved cocktails were gin & lemon, gin & tonic and long
>>>>> island
>>>>> iced tea
>>>>
>>>> Our tastes coincide perfectly <g> I hadn't really thought of those as
>>>> cocktails Perhaps I need to review my perception
>>>
>>> Fever Tree bitter lemon is my favorite mixer for a tall gin drink.
>>>
>>> <http://biggerthanyourhead.net/2010/08/02/we-love-this-stuff-fever-tree-bitter-lemon/>
>>
>> I haven't seen that before.
>
> It's gotten a lot of press in the past couple of years because it's
> natural ingredients. I gave it a try with a couple of four-packs but don't
> drink so much tonic that I really cared one way or another.
>
> I recently saw a tonic water taste-test in the NY Times in which Schweppes
> won hand's down:
>
> http://tinyurl.com/kt5mfba
>
> In another test at drinkspirits.com, both Canada Dry and Schweppes beat
> it:
>
> http://tinyurl.com/kd94gvj
>
> But I realize the lemon-flavored and the Mediterranean are likely
> significant different tonics. I think my wife didn't like it's sugar
> content--this from reading, not from tasting.

Thank you! I drink Schweppes slimline tonic which is really the only one I
like. I also drink it as a soft drink with ice

--
--
http://www.helpforheroes.org.uk/shop/

"gtr" > wrote in message news:201307220950105838-xxx@yyyzzz...
> On 2013-07-22 14:32:51 +0000, Kalmia said:
>
>> A good Sidecar, but most barkeeps in this country just stare at you,
>> like "Lady - what the heck is THAT?"
>
> True enough. For this reason there were 3 or 4 drinks that I or my
> wife were fond of which I printed the recipes for on a small piece of
> paper and handed it to the uninformed. One was, of course, the way I
> like my regular martini, but got tired of giving them all the
> instructions since "martini" means different things to every bartender.

... and absolutely nothing to me

--
--
http://www.helpforheroes.org.uk/shop/

On 22/07/2013 12:50 PM, gtr wrote:
> On 2013-07-22 14:32:51 +0000, Kalmia said:
>
>> A good Sidecar, but most barkeeps in this country just stare at you,
>> like "Lady - what the heck is THAT?"
>
> True enough. For this reason there were 3 or 4 drinks that I or my wife
> were fond of which I printed the recipes for on a small piece of paper
> and handed it to the uninformed. One was, of course, the way I like my
> regular martini, but got tired of giving them all the instructions since
> "martini" means different things to every bartender.
>


I have got the impression lately that anything served in a conical glass
with a ling stem is a martini.

On 2013-07-22 16:54:00 +0000, Dave Smith said:

> On 22/07/2013 12:50 PM, gtr wrote:
>> On 2013-07-22 14:32:51 +0000, Kalmia said:
>>
>>> A good Sidecar, but most barkeeps in this country just stare at you,
>>> like "Lady - what the heck is THAT?"
>>
>> True enough. For this reason there were 3 or 4 drinks that I or my wife
>> were fond of which I printed the recipes for on a small piece of paper
>> and handed it to the uninformed. One was, of course, the way I like my
>> regular martini, but got tired of giving them all the instructions since
>> "martini" means different things to every bartender.
>
> I have got the impression lately that anything served in a conical
> glass with a ling stem is a martini.

Precisely. I've taken to saying if if a chunk of cieling tile fell in
to a martini class it would be a bar's new "signature" martini.

On 2013-07-22 16:53:41 +0000, Ophelia said:

> "gtr" > wrote in message news:201307220950105838-xxx@yyyzzz...
>> On 2013-07-22 14:32:51 +0000, Kalmia said:
>>
>>> A good Sidecar, but most barkeeps in this country just stare at you,
>>> like "Lady - what the heck is THAT?"
>>
>> True enough. For this reason there were 3 or 4 drinks that I or my
>> wife were fond of which I printed the recipes for on a small piece of
>> paper and handed it to the uninformed. One was, of course, the way I
>> like my regular martini, but got tired of giving them all the
>> instructions since "martini" means different things to every bartender.
>
> .. and absolutely nothing to me

Stop now while you're ahead!

"gtr" > wrote in message news:2013072211160143247-xxx@yyyzzz...
> On 2013-07-22 16:53:41 +0000, Ophelia said:
>
>> "gtr" > wrote in message
>> news:201307220950105838-xxx@yyyzzz...
>>> On 2013-07-22 14:32:51 +0000, Kalmia said:
>>>
>>>> A good Sidecar, but most barkeeps in this country just stare at you,
>>>> like "Lady - what the heck is THAT?"
>>>
>>> True enough. For this reason there were 3 or 4 drinks that I or my wife
>>> were fond of which I printed the recipes for on a small piece of paper
>>> and handed it to the uninformed. One was, of course, the way I like my
>>> regular martini, but got tired of giving them all the instructions since
>>> "martini" means different things to every bartender.
>>
>> .. and absolutely nothing to me
>
> Stop now while you're ahead!

uhuh?

--
--
http://www.helpforheroes.org.uk/shop/

In article <2013072209443145811-xxx@yyyzzz>, gtr > wrote:

> On 2013-07-22 08:55:51 +0000, Ophelia said:
>
> > "Michael Press" > wrote in message
> > ...
> >> In article >,
> >> "Ophelia" > wrote:
> >>
> >>> "ViLco" > wrote in message
> >>> ...
> >>>> Ophelia wrote:
> >>>>
> >>>>> Not some thing I have ever bothered with, but some of them mentioned
> >>>>> here sound delicious
> >>>>>
> >>>>> Please would you post your favourites, and I promise to try them
> >>>>> all))
> >>>>
> >>>> My only beloved cocktails were gin & lemon, gin & tonic and long island
> >>>> iced tea
> >>>
> >>> Our tastes coincide perfectly <g> I hadn't really thought of those as
> >>> cocktails Perhaps I need to review my perception
> >>
> >> Fever Tree bitter lemon is my favorite mixer for a tall gin drink.
> >>
> >> <http://biggerthanyourhead.net/2010/08/02/we-love-this-stuff-fever-tree-bitter-lemon/>
> >>
> >
> > I haven't seen that before.
>
> It's gotten a lot of press in the past couple of years because it's
> natural ingredients. I gave it a try with a couple of four-packs but
> don't drink so much tonic that I really cared one way or another.
>
> I recently saw a tonic water taste-test in the NY Times in which
> Schweppes won hand's down:
>
> http://tinyurl.com/kt5mfba

That's all right with me.

> In another test at drinkspirits.com, both Canada Dry and Schweppes beat it:
>
> http://tinyurl.com/kd94gvj

That too.

> But I realize the lemon-flavored and the Mediterranean are likely
> significant different tonics. I think my wife didn't like it's sugar
> content--this from reading, not from tasting.

That too.

--
Michael Press

In article .pbz>,
barbie gee > wrote:

> On Sun, 21 Jul 2013, Michael Press wrote:
>
> > In article .pbz>,
> > barbie gee > wrote:
> >
> >> On Fri, 19 Jul 2013, Ophelia wrote:
> >>
> >>>
> >>>
> >>> "Nancy Young" > wrote in message
> >>> ...
> >>>> On 7/19/2013 8:07 AM, Ophelia wrote:
> >>>>>
> >>>>>
> >>>>> "ViLco" > wrote
> >>>>
> >>>>>> My only beloved cocktails were gin & lemon, gin & tonic and long
> >>>>>> island iced tea
> >>>>>
> >>>>> Our tastes coincide perfectly <g> I hadn't really thought of those as
> >>>>> cocktails Perhaps I need to review my perception
> >>>>
> >>>> I had no idea that Long Island Iced Tea would be found outside
> >>>> of the states, and really no idea Ophelia would like them. Heh.
> >>>> That's a drink.
> >>>
> >>> Ahh hang on, is Long Island Iced Tea different to 'iced tea'? ie tea, which
> >>> is served iced?? If so I am very interested
> >>
> >> It's made of ALL booze, with a splash of cola, in a tall glass with ice.
> >> TASTES like an iced tea, but it will put you out, if you guzzle it.
> >>
> >> Me? I like gin or vodka and tonic, martinis (but only gin/vodka/vermouth
> >> variants; none of those apple choco things), cuba libre (rum and coke),
> >> and an occasional margarita when having Mexican food.
> >>
> >> My biggest problem with cocktails that use sodas as mixers is that they
> >> all have HFCS in them nowadays, and I never have sodas in the house
> >> anymore.
> >
> > Not all.
>
> Picking nits.

You said `all.' Is it such a small thing when you
are wrong that we should pass it over in silence?
Do you have special dispensation to misspeak and
be indulged? I know I am new here. Send me the
list of people who must not be challenged.

--
Michael Press

On 7/22/2013 8:14 AM, barbie gee wrote:
>
>
> On Sun, 21 Jul 2013, Michael Press wrote:
>
>> In article .pbz>,
>> barbie gee > wrote:
>>
>>> On Fri, 19 Jul 2013, Ophelia wrote:
>>>
>>>>
>>>>
>>>> "Nancy Young" > wrote in message
>>>> ...
>>>>> On 7/19/2013 8:07 AM, Ophelia wrote:
>>>>>>
>>>>>>
>>>>>> "ViLco" > wrote
>>>>>
>>>>>>> My only beloved cocktails were gin & lemon, gin & tonic and long
>>>>>>> island iced tea
>>>>>>
>>>>>> Our tastes coincide perfectly <g> I hadn't really thought of
>>>>>> those as
>>>>>> cocktails Perhaps I need to review my perception
>>>>>
>>>>> I had no idea that Long Island Iced Tea would be found outside
>>>>> of the states, and really no idea Ophelia would like them. Heh.
>>>>> That's a drink.
>>>>
>>>> Ahh hang on, is Long Island Iced Tea different to 'iced tea'? ie
>>>> tea, which
>>>> is served iced?? If so I am very interested
>>>
>>> It's made of ALL booze, with a splash of cola, in a tall glass with ice.
>>> TASTES like an iced tea, but it will put you out, if you guzzle it.
>>>
>>> Me? I like gin or vodka and tonic, martinis (but only
>>> gin/vodka/vermouth
>>> variants; none of those apple choco things), cuba libre (rum and coke),
>>> and an occasional margarita when having Mexican food.
>>>
>>> My biggest problem with cocktails that use sodas as mixers is that they
>>> all have HFCS in them nowadays, and I never have sodas in the house
>>> anymore.
>>
>> Not all.
>
>
> Picking nits. Virtually all the commercial ones, other than Sierra Mist
> or "Mexican Coke". There's a lot of "boutique" soda that's non-HFCS,
> but it's all pretty expensive. I was referring to the standards. Even
> tonics have HFCS, Ginger ales, too.
>
> Diet sodas may not have HFCS, but they're not even included in the
> conversation. And obviously "soda water" has no sweetener.

A brief departure to taste-ville:

http://www.sodastreamusa.com/

Plenty of low cal Sucralose flavors and natural cane sugar ones as well.

"Michael Press" > wrote in message
...
> In article .pbz>,
> barbie gee > wrote:
>
>> On Sun, 21 Jul 2013, Michael Press wrote:
>>
>> > In article .pbz>,
>> > barbie gee > wrote:
>> >
>> >> On Fri, 19 Jul 2013, Ophelia wrote:
>> >>
>> >>>
>> >>>
>> >>> "Nancy Young" > wrote in message
>> >>> ...
>> >>>> On 7/19/2013 8:07 AM, Ophelia wrote:
>> >>>>>
>> >>>>>
>> >>>>> "ViLco" > wrote
>> >>>>
>> >>>>>> My only beloved cocktails were gin & lemon, gin & tonic and long
>> >>>>>> island iced tea
>> >>>>>
>> >>>>> Our tastes coincide perfectly <g> I hadn't really thought of those
>> >>>>> as
>> >>>>> cocktails Perhaps I need to review my perception
>> >>>>
>> >>>> I had no idea that Long Island Iced Tea would be found outside
>> >>>> of the states, and really no idea Ophelia would like them. Heh.
>> >>>> That's a drink.
>> >>>
>> >>> Ahh hang on, is Long Island Iced Tea different to 'iced tea'? ie
>> >>> tea, which
>> >>> is served iced?? If so I am very interested
>> >>
>> >> It's made of ALL booze, with a splash of cola, in a tall glass with
>> >> ice.
>> >> TASTES like an iced tea, but it will put you out, if you guzzle it.
>> >>
>> >> Me? I like gin or vodka and tonic, martinis (but only
>> >> gin/vodka/vermouth
>> >> variants; none of those apple choco things), cuba libre (rum and
>> >> coke),
>> >> and an occasional margarita when having Mexican food.
>> >>
>> >> My biggest problem with cocktails that use sodas as mixers is that
>> >> they
>> >> all have HFCS in them nowadays, and I never have sodas in the house
>> >> anymore.
>> >
>> > Not all.
>>
>> Picking nits.
>
> You said `all.' Is it such a small thing when you
> are wrong that we should pass it over in silence?
> Do you have special dispensation to misspeak and
> be indulged? I know I am new here. Send me the
> list of people who must not be challenged.

I shall be watching with great interest )))
--
--
http://www.helpforheroes.org.uk/shop/

On 22/07/2013 2:15 PM, gtr wrote:
> On 2013-07-22 16:54:00 +0000, Dave Smith said:
>
>> On 22/07/2013 12:50 PM, gtr wrote:
>>> On 2013-07-22 14:32:51 +0000, Kalmia said:
>>>
>>>> A good Sidecar, but most barkeeps in this country just stare at you,
>>>> like "Lady - what the heck is THAT?"
>>>
>>> True enough. For this reason there were 3 or 4 drinks that I or my wife
>>> were fond of which I printed the recipes for on a small piece of paper
>>> and handed it to the uninformed. One was, of course, the way I like my
>>> regular martini, but got tired of giving them all the instructions since
>>> "martini" means different things to every bartender.
>>
>> I have got the impression lately that anything served in a conical
>> glass with a ling stem is a martini.
>
> Precisely. I've taken to saying if if a chunk of cieling tile fell in
> to a martini class it would be a bar's new "signature" martini.
>
>


True.... a dry signature martini.

On 7/22/2013 1:59 PM, Ophelia wrote:
>
>
> "Michael Press" > wrote in message
> ...
>> In article .pbz>,
>> barbie gee > wrote:
>>
>>> On Sun, 21 Jul 2013, Michael Press wrote:
>>>
>>> > In article .pbz>,
>>> > barbie gee > wrote:
>>> >
>>> >> On Fri, 19 Jul 2013, Ophelia wrote:
>>> >>
>>> >>>
>>> >>>
>>> >>> "Nancy Young" > wrote in message
>>> >>> ...
>>> >>>> On 7/19/2013 8:07 AM, Ophelia wrote:
>>> >>>>>
>>> >>>>>
>>> >>>>> "ViLco" > wrote
>>> >>>>
>>> >>>>>> My only beloved cocktails were gin & lemon, gin & tonic and long
>>> >>>>>> island iced tea
>>> >>>>>
>>> >>>>> Our tastes coincide perfectly <g> I hadn't really thought of
>>> those >>>>> as
>>> >>>>> cocktails Perhaps I need to review my perception
>>> >>>>
>>> >>>> I had no idea that Long Island Iced Tea would be found outside
>>> >>>> of the states, and really no idea Ophelia would like them. Heh.
>>> >>>> That's a drink.
>>> >>>
>>> >>> Ahh hang on, is Long Island Iced Tea different to 'iced tea'? ie
>>> >>> tea, which
>>> >>> is served iced?? If so I am very interested
>>> >>
>>> >> It's made of ALL booze, with a splash of cola, in a tall glass
>>> with >> ice.
>>> >> TASTES like an iced tea, but it will put you out, if you guzzle it.
>>> >>
>>> >> Me? I like gin or vodka and tonic, martinis (but only >>
>>> gin/vodka/vermouth
>>> >> variants; none of those apple choco things), cuba libre (rum and
>>> >> coke),
>>> >> and an occasional margarita when having Mexican food.
>>> >>
>>> >> My biggest problem with cocktails that use sodas as mixers is that
>>> >> they
>>> >> all have HFCS in them nowadays, and I never have sodas in the house
>>> >> anymore.
>>> >
>>> > Not all.
>>>
>>> Picking nits.
>>
>> You said `all.' Is it such a small thing when you
>> are wrong that we should pass it over in silence?
>> Do you have special dispensation to misspeak and
>> be indulged? I know I am new here. Send me the
>> list of people who must not be challenged.
>
> I shall be watching with great interest )))

As you do will all examples of net bullying and hazing.

You fairly feed off it.

On Mon, 22 Jul 2013 09:55:51 +0100, "Ophelia"
> wrote:

>
>
>"Michael Press" > wrote in message
...
>> In article >,
>> "Ophelia" > wrote:
>>
>>> "ViLco" > wrote in message
>>> ...
>>> > Ophelia wrote:
>>> >
>>> >> Not some thing I have ever bothered with, but some of them mentioned
>>> >> here sound delicious
>>> >>
>>> >> Please would you post your favourites, and I promise to try them
>>> >> all))
>>> >
>>> > My only beloved cocktails were gin & lemon, gin & tonic and long island
>>> > iced tea
>>>
>>> Our tastes coincide perfectly <g> I hadn't really thought of those as
>>> cocktails Perhaps I need to review my perception
>>
>> Fever Tree bitter lemon is my favorite mixer for a tall gin drink.
>>
>> <http://biggerthanyourhead.net/2010/08/02/we-love-this-stuff-fever-tree-bitter-lemon/>
>
>I haven't seen that before.
>
>--
If I didn't make my own tonic, this is what I'd use. I like the
Mediterranean style also.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On Mon, 22 Jul 2013 07:32:51 -0700 (PDT), Kalmia
> wrote:

>On Sunday, July 14, 2013 4:54:24 AM UTC-4, Ophelia wrote:
>> Not some thing I have ever bothered with, but some of them mentioned here
>>
>> sound delicious
>>
>>
>>
>> Please would you post your favourites, and I promise to try them all))
>>
>>
>>
>> Best
>>
>>
>>
>> O
>>
>>
>>
>> --
>>
>> --
>>
>> http://www.helpforheroes.org.uk/shop/
>
>A good Sidecar, but most barkeeps in this country just stare at you, like "Lady - what the heck is THAT?"
>
>You can google for the ingredients.
>
>I like a Rusty Nail too or a Black Russian as an after dinner drink.

Oh yes, Rusty Nail, one of my favorite wintertime drinks.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

> wrote in message
...

>>> <http://biggerthanyourhead.net/2010/08/02/we-love-this-stuff-fever-tree-bitter-lemon/>
>>
>>I haven't seen that before.
>>
>>--
> If I didn't make my own tonic, this is what I'd use. I like the
> Mediterranean style also.

You make your own tonic??? Please do tell???
--
--
http://www.helpforheroes.org.uk/shop/

On Mon, 22 Jul 2013 22:47:49 +0100, "Ophelia"
> wrote:

>
>
> wrote in message
.. .
>
>>>> <http://biggerthanyourhead.net/2010/08/02/we-love-this-stuff-fever-tree-bitter-lemon/>
>>>
>>>I haven't seen that before.
>>>
>>>--
>> If I didn't make my own tonic, this is what I'd use. I like the
>> Mediterranean style also.
>
>You make your own tonic??? Please do tell???
>--
I'm more than happy to share it with you.
I have over the past year, tweaked the recipe a bit. I prefer a bit
more citrus and lemongrass, so I've added a bit more over time.
One good thing about making your own tonic base is you can make it to
your liking. I also add less of the tonic mixture to the seltzer water
than the recipe calls for.

Here's what I do.
http://www.kokoscornerblog.com/mycor...er-recipe.html

or
http://tinyurl.com/c8pskzq

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On Monday, July 22, 2013 12:50:10 PM UTC-4, gtr wrote:
>
>
>
> True enough. For this reason there were 3 or 4 drinks that I or my
>
> wife were fond of which I printed the recipes for on a small piece of
>
> paper and handed it to the uninformed.

Ya gotta watchit, tho, - some tend to NOT use fresh squeezed juice, which'll make a huge difference in sours etc.

We always have to spell out in one breath, as in Beefeaterginmartinistraightuplemontwist. I can say that pretty fast now.

On 2013-07-22 18:28:08 +0000, Ophelia said:

> "gtr" > wrote in message news:2013072211160143247-xxx@yyyzzz...
>> On 2013-07-22 16:53:41 +0000, Ophelia said:
>>
>>> "gtr" > wrote in message news:201307220950105838-xxx@yyyzzz...
>>>> On 2013-07-22 14:32:51 +0000, Kalmia said:
>>>>
>>>>> A good Sidecar, but most barkeeps in this country just stare at you,
>>>>> like "Lady - what the heck is THAT?"
>>>>
>>>> True enough. For this reason there were 3 or 4 drinks that I or my
>>>> wife were fond of which I printed the recipes for on a small piece of
>>>> paper and handed it to the uninformed. One was, of course, the way I
>>>> like my regular martini, but got tired of giving them all the
>>>> instructions since "martini" means different things to every bartender.
>>>
>>> .. and absolutely nothing to me
>>
>> Stop now while you're ahead!
>
> uhuh?

If Martini-stuff becomes a matter of importance you'll could become a
Martini fan; and frankly it's more frustration than it's worth.

On 2013-07-22 22:50:12 +0000, said:

> On Mon, 22 Jul 2013 22:47:49 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> > wrote in message
>> ...
>>
>>>>> <http://biggerthanyourhead.net/2010/08/02/we-love-this-stuff-fever-tree-bitter-lemon/>
>>>>>
>>>>
>>>> I haven't seen that before.
>>>>
>>>> --
>>> If I didn't make my own tonic, this is what I'd use. I like the
>>> Mediterranean style also.
>>
>> You make your own tonic??? Please do tell???
>> --
> I'm more than happy to share it with you.
> I have over the past year, tweaked the recipe a bit. I prefer a bit
> more citrus and lemongrass, so I've added a bit more over time.
> One good thing about making your own tonic base is you can make it to
> your liking. I also add less of the tonic mixture to the seltzer water
> than the recipe calls for.
>
> Here's what I do.
> http://www.kokoscornerblog.com/mycor...er-recipe.html
>
> or
> http://tinyurl.com/c8pskzq
>
> koko

I'm impressed.

On 2013-07-22 23:03:34 +0000, Kalmia said:

> We always have to spell out in one breath, as in
> Beefeaterginmartinistraightuplemontwist. I can say that pretty fast
> now.

And do they serve it with no vermouth? Getting them to make in 5/1 or
4/1 gin/vermouth is hard labor. And when done it's usually the
unpleasant M&R Extra Dry.

I also prefer it stirred instead of shaken, because I don't like shards
of ice in the drink.

One bartender managed to do everything correctly but for a "lemon
twist" they took a fully-pithed chunk of lemon, smeared the pith around
the rim and dropped the thing in. I fished it out quickly, but
really--do I have to explain what a lemon twist is to a friggin'
bartender?

Yes; yes I do!

On Mon, 22 Jul 2013 16:08:47 -0700, gtr > wrote:

>On 2013-07-22 22:50:12 +0000, said:
>
>> On Mon, 22 Jul 2013 22:47:49 +0100, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>> > wrote in message
>>> ...
>>>
>>>>>> <http://biggerthanyourhead.net/2010/08/02/we-love-this-stuff-fever-tree-bitter-lemon/>
>>>>>>
>>>>>
>>>>> I haven't seen that before.
>>>>>
>>>>> --
>>>> If I didn't make my own tonic, this is what I'd use. I like the
>>>> Mediterranean style also.
>>>
>>> You make your own tonic??? Please do tell???
>>> --
>> I'm more than happy to share it with you.
>> I have over the past year, tweaked the recipe a bit. I prefer a bit
>> more citrus and lemongrass, so I've added a bit more over time.
>> One good thing about making your own tonic base is you can make it to
>> your liking. I also add less of the tonic mixture to the seltzer water
>> than the recipe calls for.
>>
>> Here's what I do.
>> http://www.kokoscornerblog.com/mycor...er-recipe.html
>>
>> or
>> http://tinyurl.com/c8pskzq
>>
>> koko
>
>I'm impressed.

I appreciate your compliment, but it's really not all that
complicated. It just sounds impressive. ;-)

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

> wrote in message
...
> On Mon, 22 Jul 2013 22:47:49 +0100, "Ophelia"
> > wrote:
>
>>
>>
> wrote in message
. ..
>>
>>>>> <http://biggerthanyourhead.net/2010/08/02/we-love-this-stuff-fever-tree-bitter-lemon/>
>>>>
>>>>I haven't seen that before.
>>>>
>>>>--
>>> If I didn't make my own tonic, this is what I'd use. I like the
>>> Mediterranean style also.
>>
>>You make your own tonic??? Please do tell???
>>--
> I'm more than happy to share it with you.
> I have over the past year, tweaked the recipe a bit. I prefer a bit
> more citrus and lemongrass, so I've added a bit more over time.
> One good thing about making your own tonic base is you can make it to
> your liking. I also add less of the tonic mixture to the seltzer water
> than the recipe calls for.
>
> Here's what I do.
> http://www.kokoscornerblog.com/mycor...er-recipe.html
>
> or
> http://tinyurl.com/c8pskzq

Thank you very much koko I don't think I will be able to find Cinchona
bark, would there be an alternative?

I don't often post directly to you, so I would like to thank you for all the
great recipes Your simple way to make mayo is standard here now and I
often share it Hmm now ... do you have a simple way with Hollandaise ...
)
--
--
http://www.helpforheroes.org.uk/shop/

"Kalmia" > wrote in message
...
> On Monday, July 22, 2013 12:50:10 PM UTC-4, gtr wrote:
>>
>>
>>
>> True enough. For this reason there were 3 or 4 drinks that I or my
>>
>> wife were fond of which I printed the recipes for on a small piece of
>>
>> paper and handed it to the uninformed.
>
> Ya gotta watchit, tho, - some tend to NOT use fresh squeezed juice,
> which'll make a huge difference in sours etc.
>
> We always have to spell out in one breath, as in
> Beefeaterginmartinistraightuplemontwist. I can say that pretty fast now.

I fear my education in cocktails is sadly lacking. I don't think I've ever
had a 'sour' either

--
--
http://www.helpforheroes.org.uk/shop/

"gtr" > wrote in message news:2013072216063673044-xxx@yyyzzz...
> On 2013-07-22 18:28:08 +0000, Ophelia said:
>
>> "gtr" > wrote in message
>> news:2013072211160143247-xxx@yyyzzz...
>>> On 2013-07-22 16:53:41 +0000, Ophelia said:
>>>
>>>> "gtr" > wrote in message
>>>> news:201307220950105838-xxx@yyyzzz...
>>>>> On 2013-07-22 14:32:51 +0000, Kalmia said:
>>>>>
>>>>>> A good Sidecar, but most barkeeps in this country just stare at you,
>>>>>> like "Lady - what the heck is THAT?"
>>>>>
>>>>> True enough. For this reason there were 3 or 4 drinks that I or my
>>>>> wife were fond of which I printed the recipes for on a small piece of
>>>>> paper and handed it to the uninformed. One was, of course, the way I
>>>>> like my regular martini, but got tired of giving them all the
>>>>> instructions since "martini" means different things to every
>>>>> bartender.
>>>>
>>>> .. and absolutely nothing to me
>>>
>>> Stop now while you're ahead!
>>
>> uhuh?
>
> If Martini-stuff becomes a matter of importance you'll could become a
> Martini fan; and frankly it's more frustration than it's worth.

Noted In which case I won't bother. Thanks

--
--
http://www.helpforheroes.org.uk/shop/

In article >,
Dave Smith > wrote:

> On 22/07/2013 2:15 PM, gtr wrote:
> > On 2013-07-22 16:54:00 +0000, Dave Smith said:
> >
> >> On 22/07/2013 12:50 PM, gtr wrote:
> >>> On 2013-07-22 14:32:51 +0000, Kalmia said:
> >>>
> >>>> A good Sidecar, but most barkeeps in this country just stare at you,
> >>>> like "Lady - what the heck is THAT?"
> >>>
> >>> True enough. For this reason there were 3 or 4 drinks that I or my wife
> >>> were fond of which I printed the recipes for on a small piece of paper
> >>> and handed it to the uninformed. One was, of course, the way I like my
> >>> regular martini, but got tired of giving them all the instructions since
> >>> "martini" means different things to every bartender.
> >>
> >> I have got the impression lately that anything served in a conical
> >> glass with a ling stem is a martini.
> >
> > Precisely. I've taken to saying if if a chunk of cieling tile fell in
> > to a martini class it would be a bar's new "signature" martini.
> >
> >
>
>
> True.... a dry signature martini.

That would be a drywall martini.

--
Michael Press

On Tue, 23 Jul 2013 09:54:36 +0100, "Ophelia"
> wrote:

>
>
> wrote in message
.. .
>> On Mon, 22 Jul 2013 22:47:49 +0100, "Ophelia"
>> > wrote:
>>
>>>
>>>
> wrote in message
...
>>>
>>>>>> <http://biggerthanyourhead.net/2010/08/02/we-love-this-stuff-fever-tree-bitter-lemon/>
>>>>>
>>>>>I haven't seen that before.
>>>>>
>>>>>--
>>>> If I didn't make my own tonic, this is what I'd use. I like the
>>>> Mediterranean style also.
>>>
>>>You make your own tonic??? Please do tell???
>>>--
>> I'm more than happy to share it with you.
>> I have over the past year, tweaked the recipe a bit. I prefer a bit
>> more citrus and lemongrass, so I've added a bit more over time.
>> One good thing about making your own tonic base is you can make it to
>> your liking. I also add less of the tonic mixture to the seltzer water
>> than the recipe calls for.
>>
>> Here's what I do.
>> http://www.kokoscornerblog.com/mycor...er-recipe.html
>>
>> or
>> http://tinyurl.com/c8pskzq
>
>Thank you very much koko I don't think I will be able to find Cinchona
>bark, would there be an alternative?

I don't think there is an alternative Ophelia, but you can order it on
line through Amazon
>
>I don't often post directly to you, so I would like to thank you for all the
>great recipes Your simple way to make mayo is standard here now and I
>often share it

Thank you for your nice comments, I appreciate it.

>Hmm now ... do you have a simple way with Hollandaise ...
>)
>--
It just so happens that I do have a simple Hollandaise sauce recipe.

http://www.kokoscornerblog.com/mycor...n-blender.html

or
http://tinyurl.com/46kg3sv

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

> wrote in message
...

>>Thank you very much koko I don't think I will be able to find Cinchona
>>bark, would there be an alternative?
>
> I don't think there is an alternative Ophelia, but you can order it on
> line through Amazon

Ok thank you, I'll have a look!


>>I don't often post directly to you, so I would like to thank you for all
>>the
>>great recipes Your simple way to make mayo is standard here now and I
>>often share it
>
> Thank you for your nice comments, I appreciate it.
>
>>Hmm now ... do you have a simple way with Hollandaise ...
>>)
>>--
> It just so happens that I do have a simple Hollandaise sauce recipe.
>
> http://www.kokoscornerblog.com/mycor...n-blender.html
>
> or
> http://tinyurl.com/46kg3sv

I thought you might)) Excellent! Thank you!!!

What other things do you use your immersion for?
--
--
http://www.helpforheroes.org.uk/shop/

On Wed, 24 Jul 2013 09:03:12 +0100, "Ophelia"
> wrote:

>
>
> wrote in message
.. .
>
>>>Thank you very much koko I don't think I will be able to find Cinchona
>>>bark, would there be an alternative?
>>
>> I don't think there is an alternative Ophelia, but you can order it on
>> line through Amazon
>
>Ok thank you, I'll have a look!
>
>
>>>I don't often post directly to you, so I would like to thank you for all
>>>the
>>>great recipes Your simple way to make mayo is standard here now and I
>>>often share it
>>
>> Thank you for your nice comments, I appreciate it.
>>
>>>Hmm now ... do you have a simple way with Hollandaise ...
>>>)
>>>--
>> It just so happens that I do have a simple Hollandaise sauce recipe.
>>
>> http://www.kokoscornerblog.com/mycor...n-blender.html
>>
>> or
>> http://tinyurl.com/46kg3sv
>
>I thought you might)) Excellent! Thank you!!!
>
>What other things do you use your immersion for?
>--
Well, just a minute ago I made some baba ganoush. I don't own a
blender so I use it for most anything you'd do in blender. Most
immersion blenders come with a little chopper attachment so I use it
for small food processor jobs too. In other words, I use it a lot.

This is the one I have.
http://www.brevilleusa.com/the-contr...ick-mixer.html

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

> wrote in message
...
> On Wed, 24 Jul 2013 09:03:12 +0100, "Ophelia"
> > wrote:
>
>>
>>
> wrote in message
. ..
>>
>>>>Thank you very much koko I don't think I will be able to find
>>>>Cinchona
>>>>bark, would there be an alternative?
>>>
>>> I don't think there is an alternative Ophelia, but you can order it on
>>> line through Amazon
>>
>>Ok thank you, I'll have a look!
>>
>>
>>>>I don't often post directly to you, so I would like to thank you for all
>>>>the
>>>>great recipes Your simple way to make mayo is standard here now and I
>>>>often share it
>>>
>>> Thank you for your nice comments, I appreciate it.
>>>
>>>>Hmm now ... do you have a simple way with Hollandaise ...
>>>>)
>>>>--
>>> It just so happens that I do have a simple Hollandaise sauce recipe.
>>>
>>> http://www.kokoscornerblog.com/mycor...n-blender.html
>>>
>>> or
>>> http://tinyurl.com/46kg3sv
>>
>>I thought you might)) Excellent! Thank you!!!
>>
>>What other things do you use your immersion for?
>>--
> Well, just a minute ago I made some baba ganoush. I don't own a
> blender so I use it for most anything you'd do in blender. Most
> immersion blenders come with a little chopper attachment so I use it
> for small food processor jobs too. In other words, I use it a lot.
>
> This is the one I have.
> http://www.brevilleusa.com/the-contr...ick-mixer.html

Very similar to mine, but you have much better ideas for yours <g> But yes,
I don't have a blender either and use mine a lot
--
--
http://www.helpforheroes.org.uk/shop/

gtr wrote:

>> I love both NP and M&R, vermouth is a wonderful wine/liquor. I only
>> use it plain or on the rocks, but sometimes I mix red martini with
>> white wine and have a Fake Spritz.

> Important to point out that I despise M&R *Extra Dry* which is the
> swill they have in the vast majority in bars and restaurants in the
> US. Their blanco (aka "dry") vermouth is great stuff and I like both
> that and their rosso. Still prefer Noilly Pratt dry or Dolin sweet
> (red) in cocktails though.

I too stand by white and red, the extra dry has strange flavor, reminds me
of green olives, which I don't like in martini.
And for the fancy schmancy, thay made a bottle branded Dolce & Gabbana (yes,
the two tax-dodging *** designers) which costs as 3 bottles of bianco or
rosso:
http://www.civiltadelbere.com/il-nuo...dolce-gabbana/
Sounds like they put many fancy ingredneits in the bergamotto from
calabria, spanish saffron, indian ginger, pepper from indonesia... They'll
have to wait a long time before I fork out 20 euros for one of those bottles

> I think it's important to be able to taste the element straight
> without a grimace or gag-reflex if you're going to mix it in a
> cocktail.

LOL, agree
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

notbob wrote:

>> Oh!!! errr .... not like regular iced tea then??

> If made properly, a good one tastes exactly like iced tea. It's an
> amazing trick, as the ingredient list is pretty much all hard liquor:
> rum, vodka, tequila, and gin. Plus, jes a tad bit o' triple sec for
> flavor and jes enough cola for color. When done right, taste jes like
> sweetened iced tea, but as one poster noted, will make yer head spin
> if yer not an experienced drinker. I love a perfectly executed LIIT,
> as it thoroughly deceives one's senses. A bad one is jes that. I've
> never succeeded in making a good one, but I've tasted great ones.

I too never made a good one, and in pubs and such I soon stopped ordering it
where I didn't know the barmen, or where they weren't renowned for
cocktails: I had way too many horrible LIIT
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On 2013-07-26 11:57:58 +0000, ViLco said:

> gtr wrote:
>
>>> I love both NP and M&R, vermouth is a wonderful wine/liquor. I only
>>> use it plain or on the rocks, but sometimes I mix red martini with
>>> white wine and have a Fake Spritz.
>
>> Important to point out that I despise M&R *Extra Dry* which is the
>> swill they have in the vast majority in bars and restaurants in the
>> US. Their blanco (aka "dry") vermouth is great stuff and I like both
>> that and their rosso. Still prefer Noilly Pratt dry or Dolin sweet
>> (red) in cocktails though.
>
> I too stand by white and red, the extra dry has strange flavor, reminds
> me of green olives, which I don't like in martini.
> And for the fancy schmancy, thay made a bottle branded Dolce & Gabbana
> (yes, the two tax-dodging *** designers) which costs as 3 bottles of
> bianco or rosso:
> http://www.civiltadelbere.com/il-nuo...dolce-gabbana/
> Sounds like they put many fancy ingredneits in the bergamotto from
> calabria, spanish saffron, indian ginger, pepper from indonesia...
> They'll have to wait a long time before I fork out 20 euros for one of
> those bottles

By the way, the Dolin dry and sweet are both good, and not
surprisinging their "extra dry" also takes acrid, bitter and
2-dimensional. Maybe they were just trying to replicate the best
selling M&R Extra Dry.

No wonder people stopped using vermouth in a Martini--I would do if it
was M&R Extra Dry!

In article >, "ViLco" >
wrote:

> gtr wrote:
>
> >> I love both NP and M&R, vermouth is a wonderful wine/liquor. I only
> >> use it plain or on the rocks, but sometimes I mix red martini with
> >> white wine and have a Fake Spritz.
>
> > Important to point out that I despise M&R *Extra Dry* which is the
> > swill they have in the vast majority in bars and restaurants in the
> > US. Their blanco (aka "dry") vermouth is great stuff and I like both
> > that and their rosso. Still prefer Noilly Pratt dry or Dolin sweet
> > (red) in cocktails though.
>
> I too stand by white and red, the extra dry has strange flavor, reminds me
> of green olives, which I don't like in martini.

The Dolin blanco is actually rather sweet,
and I prefer their less sweet extra dry in a martini.

--
Michael Press

Michael Press wrote:

>> I too stand by white and red, the extra dry has strange flavor,
>> reminds me of green olives, which I don't like in martini.

> The Dolin blanco is actually rather sweet,
> and I prefer their less sweet extra dry in a martini.

I'll have to look for this Dolin you both seem to like, tnx
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On 2013-07-30 13:24:36 +0000, ViLco said:

> Michael Press wrote:
>
>>> I too stand by white and red, the extra dry has strange flavor,
>>> reminds me of green olives, which I don't like in martini.
>
>> The Dolin blanco is actually rather sweet,
>> and I prefer their less sweet extra dry in a martini.
>
> I'll have to look for this Dolin you both seem to like, tnx

It's in many of the upscale bars these days: You might find it there.
In the stores it costs twice as much as M&R, but there are suddenly so
many boutique vermouths available (around here anyway) that M&R might
get greedy too.

There seem to be 3 new gin brands at the local Hi-Time, BevMo and Total
Wine. Small companies, small-batches, high-prices. I've enjoyed a
number of them, but note that Beefeater's remains dramatically less
expensive, particularly in the larger vessels. Same for Maker's Mark
bourbon. Both are still incredibly high quality spirits. It's a
comfort for those of us on a fixed- or no-income finances.

In article >, "ViLco" >
wrote:

> Michael Press wrote:
>
> >> I too stand by white and red, the extra dry has strange flavor,
> >> reminds me of green olives, which I don't like in martini.
>
> > The Dolin blanco is actually rather sweet,
> > and I prefer their less sweet extra dry in a martini.
>
> I'll have to look for this Dolin you both seem to like, tnx

This is my opportunity to retract something I said.
First I still very much like the Dolin. I changed my
mind about the difference between their blanco and
extra dry. I now agree that the extra dry is a bit thin
and bitter. The blanco really is more flavorful, even a
bit floral---very pleasantly so---great in a martini
or drunk neat and very cold .

--
Michael Press

In article <2013073011362094414-xxx@yyyzzz>, gtr > wrote:

> On 2013-07-30 13:24:36 +0000, ViLco said:
>
> > Michael Press wrote:
> >
> >>> I too stand by white and red, the extra dry has strange flavor,
> >>> reminds me of green olives, which I don't like in martini.
> >
> >> The Dolin blanco is actually rather sweet,
> >> and I prefer their less sweet extra dry in a martini.
> >
> > I'll have to look for this Dolin you both seem to like, tnx
>
> It's in many of the upscale bars these days: You might find it there.
> In the stores it costs twice as much as M&R, but there are suddenly so
> many boutique vermouths available (around here anyway) that M&R might
> get greedy too.
>
> There seem to be 3 new gin brands at the local Hi-Time, BevMo and Total
> Wine. Small companies, small-batches, high-prices. I've enjoyed a
> number of them, but note that Beefeater's remains dramatically less
> expensive, particularly in the larger vessels. Same for Maker's Mark
> bourbon. Both are still incredibly high quality spirits. It's a
> comfort for those of us on a fixed- or no-income finances.

Gin is supposed to be cheap; ask William Hogarth.
<http://en.wikipedia.org/wiki/File:GinLane.jpg>
The full resolution picture is a beauty.

I have always favored Tanqueray.

--
Michael Press

On 2013-07-30 23:04:35 +0000, Michael Press said:

> In article <2013073011362094414-xxx@yyyzzz>, gtr > wrote:
>
>> On 2013-07-30 13:24:36 +0000, ViLco said:
>>
>>> Michael Press wrote:
>>>
>>>>> I too stand by white and red, the extra dry has strange flavor,
>>>>> reminds me of green olives, which I don't like in martini.
>>>
>>>> The Dolin blanco is actually rather sweet,
>>>> and I prefer their less sweet extra dry in a martini.
>>>
>>> I'll have to look for this Dolin you both seem to like, tnx
>>
>> It's in many of the upscale bars these days: You might find it there.
>> In the stores it costs twice as much as M&R, but there are suddenly so
>> many boutique vermouths available (around here anyway) that M&R might
>> get greedy too.
>>
>> There seem to be 3 new gin brands at the local Hi-Time, BevMo and Total
>> Wine. Small companies, small-batches, high-prices. I've enjoyed a
>> number of them, but note that Beefeater's remains dramatically less
>> expensive, particularly in the larger vessels. Same for Maker's Mark
>> bourbon. Both are still incredibly high quality spirits. It's a
>> comfort for those of us on a fixed- or no-income finances.
>
> Gin is supposed to be cheap; ask William Hogarth.
> <http://en.wikipedia.org/wiki/File:GinLane.jpg>
> The full resolution picture is a beauty.
>
> I have always favored Tanqueray.

All the good ones are good. This year's favorites are Martin Miller
and Damrak. Neither are dead-on London Dry, for which I currently
prefer the Beefeater's or Tanq.

On 2013-07-30 21:21:08 +0000, Michael Press said:

> This is my opportunity to retract something I said.
> First I still very much like the Dolin. I changed my
> mind about the difference between their blanco and
> extra dry. I now agree that the extra dry is a bit thin
> and bitter. The blanco really is more flavorful, even a
> bit floral---very pleasantly so---great in a martini
> or drunk neat and very cold .

Precisely my view. I also like Dolin in what I think of as the
"Parisian Martini", because it's about as close to a real martini as I
ever got the 1/1 Gin to blanco (M&R) with 3 cubes of ice. in Paris
they asked me "two cubes or one?".

Incidentally the wife prefers sweet vermouth in a drink she calls a
"birdcage" but others call "sunshine". It's 2/1 gin to sweet vermouth
with a dash of Reagan orange bitters. Occasionally she likes just a
sweet vermouth neat. In both cases she is a Martini & Rossi Rosso fan
that has converted to Dolin sweet vermouth. I'm finding this more
frequently stocked in bars too.