SamPS's Profile

Yep. That's a loquat. They grow wild around where I used to live in Los Angeles. And they're delicious. I love em! Though, probably mostly because they remind me of my youth.

Nice list. But telling people to buy "Gold" tequila is a tad irresponsible. That term is usually reserved for non-100% agave blends (e.g. Cuervo Gold), whereas the appropriate monikers (reposado or anejo, with a tilde) will denote the real deal bottlings. And you can get a solid reposado for $20. Some good/cheap uns are Pueblo Viejo, Espolon, and El Jimador. Cheers!

I've made quite a few shrubs over the past few years. Strawberry-mint-white wine vinegar, concord grape-balsamic-cinnamon, just to name a few of my most recent (and interesting) attempts. I've tried both the cold and hot process methods and while the hot process is quick and dirty, I agree with the previous poster that the cold method allows the fruit to maintain its dynamism and vitality. Also, there's not much point in macerating the fruit if you're just going to expose it to heat later on. You might as well boil the heck out of it with the sugar and vinegar to pull the flavors out. Much faster that way.

@ Frenchsoda: I did make this, but didn't weigh my lime peel shavings, so I'm not sure about the answer to your question. Though, I will say that this was/is an incredibly worthwhile endeavor. The resulting syrup was lively and fresh. A world apart from Rose's. And much more versatile than I had anticipated. Thus far, I've mixed the cordial with tequila (repo and blanco), various rums, Irish Whiskey, gin, and, in what may have been the most surprisingly delicious concoction, Fernet Branca. Good stuff. For a killer summer libation, give this a try:
-2.5 oz london dry gin
- .75 oz lime cordial
- .25 oz Campari
- 2 dashes Peychaud's bitters
- 2 lime wedges squeezed into glass
Build over large ice and stir. Top with an ounce or two of soda water.

Cheers!

For large cubes that will fit into a rocks glass, I use old, cleaned out yogurt containers. The single serving kind. Otherwise, I use Tovolo products and haven't noticed any appreciable funk. The only issue with making blocks is learning how to employ an ice pick to break them down. Though, it's not as hard as it appears.

Old Overholt is nice (great, maybe), though somehow it has become less compelling since I discovered Rittenhouse (overproof) rye a few years back. The latter is only a few dollars more and doesn't have that sour rye component that the OO possesses. A few of my other bargain basement loves are Laird's Applejack (bonded as well, please), New Amsterdam gin, El Dorado 3 year, and Pueblo Viejo silver tequila. Oh, and Lemon Hart 151 rum. Great, now I'm thirsty.