Comments for drink dogma

Comment on OKRA REQUESTS MORE TIME WITH PLANNING COMMISSION by Ward

Ward — Thu, 08 Dec 2011 05:48:55 +0000

I’m assuming the Planning Commission’s mission is to better the city of Houston, and, sadly, it doesn’t seem that they recognize everything that you guys have done and are doing to further the the same goals as the Planning Commission.

As a Houston ex-pat, I don’t suppose there’s anything I can contribute, but best of luck to you guys in your continued efforts to make Houston a more awesome place, with or without the support of the city government.

Comment on OLD OVERHOLT RYE & THE 30 SECOND STAREDOWN by cee dubbles

cee dubbles — Wed, 07 Dec 2011 17:57:42 +0000

Nothing like rye whiskey. Rye is what makes Knob Creek worth dringking. My other go to is Wild Turkey 101 proof Rye with the green label. Killing a cold right now with lemon clove honey and boiling water, topped with a healthy dose of OO.

Comment on JIM BEAM NEW (ri)1 RYE REVIEW by Rye Lover

Rye Lover — Mon, 12 Sep 2011 22:59:47 +0000

It should be noted that since this article this “genericized rye” has dropped in most stores to right around $20. It’s now generally less expensive than Rittenhouse 100 & Wild Turkey 101 Rye.

And it’s still too expensive at that price point.

Comment on THE SUMMER OF THE SOUTH! by Lauren Mote

Lauren Mote — Sat, 20 Aug 2011 23:41:53 +0000

This cocktail list is awesome. I love the look of Big Papa Moe! Congratulations too on your Saveur award, that’s really quite something!

Comment on THE TEXAS MICRO-DISTILLATION MARKET by Paul Michels

Paul Michels — Sat, 06 Aug 2011 18:09:36 +0000

Great profile of the Texas micro distillery market. A couple additions to the list to round it out though: D.E.W. Distillation in Wimberley Texas, manufacturer of Cypress Creek Rum, and a brand new start-up, Powderfinger Spirits, in Buda, Texas, who is just about to go into production. Cheers!

Comment on HOW TO MAKE YOUR OWN BITTERS by Sean

Sean — Sun, 31 Jul 2011 23:28:18 +0000

Heyo. Great site guys. Got the link from Josh Loving at FINO Austin. One question: Can someone post the amount of time(s) different spices/herbs take to “mature” or leach out their goodness. Is there any risk in marinading too long? I’d imagine something like citrus can go from a lovely citrus flavor to too “pithy” in a given time. Cheers.

Comment on ANVIL – FACEBOOK by Stephanie

Stephanie — Tue, 26 Jul 2011 19:03:43 +0000

Kevin Floyd… U need to call the Roadhouse in Fayetteville … We would like to hear from u … Congrads on the business… And hope to come in next time I’m in Houston!!

Comment on OLD OVERHOLT RYE & THE 30 SECOND STAREDOWN by mizterZ

mizterZ — Sat, 23 Jul 2011 00:50:04 +0000

Drink it straight, you yella livered polecats! The way the boys used to in the West..

Comment on THE MAPLE LEAF COCKTAIL by Cocktail Hacker » Blog Archive » Maple Leaf – Deliciously Arboreal

Wed, 06 Jul 2011 03:08:08 +0000

[...] syrup was more than I could pass up. I did a bit of searching around and found the recipe on Bobby Heugel’s site. No coincidence really, Bobby is one of the owners and bartenders at Anvil. First, let’s [...]

Comment on HOW TO MAKE YOUR OWN BITTERS by arriano

arriano — Wed, 22 Jun 2011 22:29:23 +0000

What kind of bottles are you folks using to bottle your bitters? Are you buying new bottles or using old ones? I’d like to use bottles like those of Angostura and Peychards, but I don’t want to dump out the ingredients to do so.