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jpschust

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Everything posted by jpschust

  1. jpschust
    I think my invitation got lost in the mail In any event, I'm headed to the Violet Hour here in Chicago to have a sazerac.
  2. jpschust
    Herbsaint is a wonderful substitution in a lot of the Baker and Ritz cocktail recipes as it's not nearly as overpowering as the Absinthe currently available in the US.
  3. jpschust
    I use allrecipes, but I can't figure out how to take from my private recipe box to add to a shopping list automatically.
  4. jpschust
    Is there a recipe website that will allow you to download not only their recipes but also to add your own and then from those it will make a shopping list for you?
  5. jpschust
    I buy way too much of it. Honestly at day 2, even in the fridge, it's basically unusable to me. I reserve making manhattans until I know I've got friends over and I can just make a bunch of them at once to go through a bottle. I don't know how it happened but I've gained this taste for turned vermouth and when I taste it I generally cannot drink my drink.
  6. jpschust
    One bottle of Charbay has taught me this. It turns almost as fast as Vya vermouth. I find my bottles of Vya turn in about 1 day.
  7. jpschust
    Why on earth are they making a Corpse Reviver #2 with vodka? It's original recipes are all gin.
  8. jpschust
    I'm not so sure about this- if you've ever bought anything over the phone you've entered into a contract to use your card. I really don't have a problem with restaurants doing this within reason.
  9. jpschust
    Not to revive the old argument about whether to shake or stir, but I'm a believer that if you shake with a good hand and feel the temp of the shaker that you can more accurately gauge the water content you're adding to your drink. That said, I've had plenty of manhattans stirred and plenty shaken and I'll say that with a good bartender it's very tough to tell the difference.
  10. jpschust
    Instead of buying it, you might consider doing this the easy and cheap way- go buy a bunch of cucumbers, clean them and keep the skin on. cut them into rounds and insert into your favorite neutral vodka (read- cheap but decent, think stoli or absolut or skyy or whatever's on sale this week that's better than vodka from a jug). Make sure all cucumber slices are covered and let sit in a dark area for 4-5 days. Do not let it go longer than 5 days. Remove cucumbers and voila- cucumber vodka Tonight I'm going to try and make my own orgeat for the first time.
  11. jpschust
    correct. One way to think of gin is to think of it as vodka that has been infused with juniper among all the other aromatics, hendricks just has a heavy presence of cucumber added in addition to the other botanicals, but frankly hendricks tastes nothing like cucumber infused vodka. That said, you could simply refer to all spirits as infused vodka in some form or another, but it's really not all that true (I know I'm stretching what you were meaning). If I never had another drink with vodka as the primary base it would be too soon.
  12. jpschust
    The 18 is far better than the 21 and has rounder earthy notes to it.
  13. jpschust
    anyone have any words of advice about dinner at lacroix?
  14. jpschust
    Zaytinya does too. That said, I'm not a fan of their food and in general the crowd there bugs me.
  15. jpschust
    I don't know how cold it is in DC right now- it's freezing here in Chicago, but I've always appreciated the bar at Mie-N-Yu even if their food is abysmal. For something closer, what about a drink in the Tombs? I do love that bar, though it isn't all that nice.
  16. jpschust
    I'd go to Komi or the Eve tasting room before the other two. Then again I had maybe one of the worst dining experiences of my life at Minibar and I thought CityZen was just ok.
  17. jpschust
    Assuming you never travel to another city to try mollecular gastronomy.
  18. jpschust
    last night, oban 14. it's ok. not mindblowing by any means.
  19. jpschust
    I had stranahan's for the first time on Saturday, it's quite good though it certainly needs a touch of water to kill off some of the heat.
  20. jpschust
    what's up with the like 20 minutes of discussion on the one disney restaurant not allowing kids? i just read yesterday's chat- is it just me or was that one of the worst chats in a while?
  21. jpschust
    it was St. George- the description nailed it for me and the picture I found of the bottle put the final nail in the coffin. Old Portrero is a favorite of mine in all its forms.
  22. jpschust
    Argh, I'm racking my brain for the "domestic single malt" I had at Bouchon in CA- it was described as a scotch style whiskey, but produced in the united states. It was certainly a single malt. Any help?
  23. jpschust
    Unfortunately I wasn't able to get the room and the minimum to do a semi-private dining area is absurdly high.
  24. jpschust
    add a shot of espresso to your coffee at starbucks and it gets remarkably better. anyways- no problems on my end.
  25. jpschust
    I can't recall- does Central have a private or semi-private area where we could possibly do dinner for 15 or so? I need to plan a surprise event and need a room or semi-private area that can hold about 15. I know we can do Dino, but I was looking for something a touch different this time.
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