Speaking of OGD, made a mint julep with some (BiB) yesterday. Muddle mint leaves with a teaspoon or so of simple syrup, add 2oz bourbon and crushed ice. Stir until frosty. Garnish with mint and Angostura bitters.
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Clearing out the kitchen bar cabinet I noted I had a some single barrel Willets that my bourbon group picked years ago. All very high proffers and very low fills, And damn if they didn’t taste great. No sign of oxidation. Moving some my home liqour cabinet bottles to our temporary home on the beach.
Renting in a very tiny one bedroom condo on Clearwater’s Sand Key beach for 6 months to see how we like it before looking to buy something, if we can afford it. Was hoping the most recent hurricane would get some to say “I’m done” but didn’t have much of an affect on the real estate market. Not sure where we will end up but in another 2 weeks we will be homeless
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Those things are killer.
Never had one, so: How does Li Po’s differ from Trader Vic’s to be called “Chinese”? There’s gotta be additions, subtractions, or substitutions?
Bubbles?
The recipe is secret, but it looks very different from a Trader Vic’s Mai Tai
I think froth? It was partially blended.
It is quite strong!
To be sure, the look is different:
https://tradervics.com/mai-tai-history/
How is the taste different to your palate?
Hmm, other than the rum they seem pretty much totally different. The Trader Vic’s has lime juice and almond orgeat. And one can definitely taste the almond-ness. It also has a sprig of mint for some fragrance. I haven’t had a Mai Tai at a Trader Vic’s but have made them many times at home and have had them at places like Smuggler’s Cove in SF. The “Chinese Mai Tai” has pineapple juice and “Chinese liqueur” (baiju maybe?). More sweet and fruity as may be expected from the ingredients.
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Vieux Carré:
- 1 oz. rye
- 1 oz. cognac
- 1 oz. sweet vermouth
- 1/4 oz. Bénédictine
- 2 dashes Angostura bitters
- 2 dashes Peychaud’s bitters
Stir ingredients together in an ice-filled shaker, then strain into an ice-filled rocks or Old Fashioned glass.
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Had cleared out my liquor cabinet of all bottles and low fills which went with us to the rented beach condo. Had some Famous Grouse and amaretto so made a godfather. Probably did 2 to 1.5 scotch to amaretto but it was delicious and good way to use up the Grouse.
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Love!
Savory & James Amontillado. With a nice bowl of mixed nuts.
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Soaked a sugar cube in absinthe, then slowly added cold water for the “louche”.
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Note: it’s got honey in it so it’s 45 cals per bottle. Tasty! I just don’t know of any cocktails that use root beer, so I had mine plain 
.
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Rum?
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Repetitive but never boring, a 3:1 Tanq and Dolin martini, very cold.
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Highball with bourbon or rye? Don’t know how the floating would work, but maybe with Kahlua or Tia Maria and cream. Bailey’s for a no ice cream float?
