Comments for liquor and libations

Comment on the pisco sour by Flipmode

Flipmode — Sat, 11 Jul 2009 18:03:10 +0000

Pisco liquor is originary from Pisco which is a city in Peru

Comment on tools of the trade: a trusty citrus juicer by Sarah

Sarah — Tue, 30 Dec 2008 21:50:16 +0000

This juicer is no longer available at The Gourmet Warehouse but may be same as the one listed on the CookWorks website for $29.

Comment on the pisco sour by MRS GABILLAUD

MRS GABILLAUD — Fri, 17 Oct 2008 13:50:39 +0000

Please tell me where to find the liquor,, pisco..to make THE PISCO SOUR

i leave in ny or Westchester think you to send me many stores adresses …
AG

Comment on Sites we love: cork’d by name

name — Mon, 01 Sep 2008 05:38:28 +0000

Hi!,

Comment on Sites we love: cork’d by name

name — Mon, 01 Sep 2008 01:40:29 +0000

Good day!,

Comment on the pisco sour by Andrew

Andrew — Fri, 08 Aug 2008 17:18:45 +0000

Pisco Capel is a rip off. But try the Chileans Mistral and Artesandos del Coshiguz (or something like that) and will make any Peruvian version to taste like pis… ;o)

Comment on the pisco sour by Herbie

Herbie — Thu, 24 Jul 2008 19:28:15 +0000

I have to say, looking through the bloggosphere for Pisco Sours online and finding that alot have the use of Chilean Pisco is something very odd…in laymans terms, without getting into the whole Peru v Chile thing…think of this little fact.

In Peru Pisco distillers use on avg 5.5 kilos of grapes to make one 750ml bottle of Pisco, in Chile its less than three kilos…what do ou think makes up the rest of that distilate? You guessed it, either pure alcohol or water…

Its not really even a debate, its a knowledge thing. Once people try Pisco from Peru, debate is over.

Comment on MXMO: Blog Love for the Tart Gin Cooler by Dean

Dean — Mon, 10 Mar 2008 08:04:04 +0000

I’m in vancouver and having a hard time finding peychaud bitters, any suggestions?

Comment on About by bibomedia.com

bibomedia.com — Thu, 06 Mar 2008 11:39:02 +0000

Comment on drink of the week: an ode to gin by Benjamin

Benjamin — Tue, 26 Feb 2008 05:01:49 +0000

Hi,

I enjoyed reading through your page and wanted to specifically comment on your comment of Old Tom Gin.

After finishing David Wondrich’s book, Imbibe, Wondrich commented that there are no real old Tom Gin’s left in production today. Old Tom Gin was utilized in many Pre-Prohibition cocktails and provided a sweeter gin experience than gin produced today.

I’d like to suggest you try to get a hold of Death’s Door Gin which from several accounts is the closest to an Old Tom Gin in production today. The ingredients for this Gin are grown on Washington Island in Door County, Wisconsin and the distilling also takes place in Wisconsin. Its not widely available outside of Wisconsin and the Chicago Metro area but more information can be found on their website – http://www.deathsdoorspirits.com

The Gin only has three botanicals, fennel, coriander, and juniper producing a crisp and sweet taste.

Check it out!