Comments for Drink Dogma http://drinkdogma.com Cocktails, Beer, Wine Sun, 06 Jul 2008 16:24:46 +0000 http://wordpress.org/?v=2.3.2 Comment on The Ti’ Punch by Ward http://drinkdogma.com/the-ti-punch/#comment-597 Ward Thu, 03 Jul 2008 08:02:29 +0000 http://drinkdogma.com/the-ti-punch/#comment-597 So does anything differentiate the Ti' Punch from the daiquiri besides the use of Rhum Agricole? Otherwise both are rum, lime juice and syrup, right? Do the proportions vary? So does anything differentiate the Ti’ Punch from the daiquiri besides the use of Rhum Agricole? Otherwise both are rum, lime juice and syrup, right? Do the proportions vary?

]]> Comment on Air Infusions: Smoked Rye by neverfull http://drinkdogma.com/air-infusions-smoked-rye/#comment-587 neverfull Thu, 03 Jul 2008 06:12:12 +0000 http://drinkdogma.com/air-infusions-smoked-rye/#comment-587 yes, cocktails and fish just like you said. nice seeing you again tonight. we've actually met before ;-) thanks for the tasty libations! i'll spread the word on green wednesdays. hope your fish gets well. yes, cocktails and fish just like you said. nice seeing you again tonight. we’ve actually met before ;-)

thanks for the tasty libations! i’ll spread the word on green wednesdays. hope your fish gets well.

]]> Comment on Air Infusions: Smoked Rye by wynk http://drinkdogma.com/air-infusions-smoked-rye/#comment-537 wynk Wed, 02 Jul 2008 00:49:20 +0000 http://drinkdogma.com/air-infusions-smoked-rye/#comment-537 I'm not sure about mesquite. I prefer it for brisket, but I think that the reasons I love it for brisket (its sort of tangy, almost acidic note) are the same reasons I think it would clash with rye or bourbon flavors. Hickory might work, though, or pecan. I dunno. I guess you won't know until you try, right? I’m not sure about mesquite. I prefer it for brisket, but I think that the reasons I love it for brisket (its sort of tangy, almost acidic note) are the same reasons I think it would clash with rye or bourbon flavors.

Hickory might work, though, or pecan.

I dunno. I guess you won’t know until you try, right?

]]> Comment on Air Infusions: Smoked Rye by Tiare http://drinkdogma.com/air-infusions-smoked-rye/#comment-535 Tiare Tue, 01 Jul 2008 17:23:34 +0000 http://drinkdogma.com/air-infusions-smoked-rye/#comment-535 I guess i`m one of those in between cocktails and fish.. I was waiting for this post..since the last one about smoked cocktails..i find it very interesting.. well, i have a large wardian case where i grow Orchids and also keep Scalare fishes at the bottom in a aquarium and maybe i should try to combine my hobbies as well? just don`t have any a smoke stack.. I guess i`m one of those in between cocktails and fish..
I was waiting for this post..since the last one about smoked cocktails..i find it very interesting.. well, i have a large wardian case where i grow Orchids and also keep Scalare fishes at the bottom in a aquarium and maybe i should try to combine my hobbies as well? just don`t have any a smoke stack..

]]> Comment on A Treatise on Egg Cocktails by Cracking the Egg : Blogging Tales of the Cocktail: 2008 http://drinkdogma.com/a-treatise-on-egg-cocktails/#comment-533 Cracking the Egg : Blogging Tales of the Cocktail: 2008 Tue, 01 Jul 2008 14:25:29 +0000 http://drinkdogma.com/a-treatise-on-egg-cocktails/#comment-533 [...] look on the unsuspecting cocktail novice’s face when you crack an egg on the Boston shaker and carefully drop the white into their drink for the first time is priceless. [...] […] look on the unsuspecting cocktail novice’s face when you crack an egg on the Boston shaker and carefully drop the white into their drink for the first time is priceless. […]

]]> Comment on Air Infusions: Smoked Rye by NW http://drinkdogma.com/air-infusions-smoked-rye/#comment-532 NW Mon, 30 Jun 2008 19:59:39 +0000 http://drinkdogma.com/air-infusions-smoked-rye/#comment-532 Great idea!! I am totally knocking this off! Great idea!! I am totally knocking this off!

]]> Comment on Air Infusions: Smoked Rye by sam http://drinkdogma.com/air-infusions-smoked-rye/#comment-531 sam Mon, 30 Jun 2008 18:27:49 +0000 http://drinkdogma.com/air-infusions-smoked-rye/#comment-531 Nice. How does it taste? Nice. How does it taste?

]]> Comment on The Maple Leaf Cocktail by Robert Heugel http://drinkdogma.com/the-maple-leaf-cocktail/#comment-529 Robert Heugel Mon, 30 Jun 2008 06:24:18 +0000 http://drinkdogma.com/the-maple-leaf-cocktail/#comment-529 Courtney - Thanks for your support. I am glad that there are people here who appreciate a good cocktail, though they are in no way as numerous as those who do in NYC. Please make sure to say hello the next time that you are in, and I too am looking forward to showing Houston an alternative sophisticated bar scene. Thanks again. Courtney - Thanks for your support. I am glad that there are people here who appreciate a good cocktail, though they are in no way as numerous as those who do in NYC. Please make sure to say hello the next time that you are in, and I too am looking forward to showing Houston an alternative sophisticated bar scene. Thanks again.

]]> Comment on How To Make Your Own Bitters by Robert Heugel http://drinkdogma.com/how-to-make-your-own-bitters-for-cocktails/#comment-528 Robert Heugel Mon, 30 Jun 2008 06:19:15 +0000 http://drinkdogma.com/how-to-make-your-own-bitters-for-cocktails/#comment-528 Mark - Very interesting stuff. Please, if you don't mind tell us about your experiments with each of the listed ingredients so that we can accumulate a better list here. I think you've got some great stuff working. By the way, where did you find your Angostura bark source? It can be expensive to obtain. If nothing else, your results might save someone like me time (and money) if you keep us posted. Matt - It seems you are picking up on the same thing Sylvan pointed out earlier. We apparently, did know there were two types of anise, though that does seem to coincide with my understanding of absinthe better. Thanks for pointing this out in such detail. By the way, I think I am catching a cold; time to find the Tamiflu I guess. Mark - Very interesting stuff. Please, if you don’t mind tell us about your experiments with each of the listed ingredients so that we can accumulate a better list here. I think you’ve got some great stuff working. By the way, where did you find your Angostura bark source? It can be expensive to obtain. If nothing else, your results might save someone like me time (and money) if you keep us posted.

Matt - It seems you are picking up on the same thing Sylvan pointed out earlier. We apparently, did know there were two types of anise, though that does seem to coincide with my understanding of absinthe better. Thanks for pointing this out in such detail. By the way, I think I am catching a cold; time to find the Tamiflu I guess.

]]> Comment on How To Make Your Own Bitters by Matt http://drinkdogma.com/how-to-make-your-own-bitters-for-cocktails/#comment-526 Matt Sun, 29 Jun 2008 00:20:33 +0000 http://drinkdogma.com/how-to-make-your-own-bitters-for-cocktails/#comment-526 There are two different plants called "anise," and your article seems to be confusing them - there's European anise, and Asian star anise. They taste very similar, but they are unrelated. European anise is the one that's traditionally used in absinthe and most anise-flavoured liqueurs. It grows in a bush. Chinese star anise is a traditional spice in East Asian cooking; it's part of the "five-spice" seasoning. It grows on a tree in star-shaped pods. (There is also a Japanese star anise, which is planted as a decorative tree, but its seeds are poisonous.) Chinese star anise is also used as a substitute for European anise, including in some liqueurs, because it's cheaper. Star anise was in the news a few years ago because at the time it was the commercial source of a chemical used in making the drug Tamiflu - and people were concerned that in a flu epidemic there wouldn't be enough star anise to make enough drugs to treat sick people; 90% of the star anise harvest was already being used for that purpose. That's no longer an issue because they came up with other ways to make Tamiflu without star anise. There are two different plants called “anise,” and your article seems to be confusing them - there’s European anise, and Asian star anise. They taste very similar, but they are unrelated.

European anise is the one that’s traditionally used in absinthe and most anise-flavoured liqueurs. It grows in a bush.

Chinese star anise is a traditional spice in East Asian cooking; it’s part of the “five-spice” seasoning. It grows on a tree in star-shaped pods. (There is also a Japanese star anise, which is planted as a decorative tree, but its seeds are poisonous.) Chinese star anise is also used as a substitute for European anise, including in some liqueurs, because it’s cheaper.

Star anise was in the news a few years ago because at the time it was the commercial source of a chemical used in making the drug Tamiflu - and people were concerned that in a flu epidemic there wouldn’t be enough star anise to make enough drugs to treat sick people; 90% of the star anise harvest was already being used for that purpose. That’s no longer an issue because they came up with other ways to make Tamiflu without star anise.

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