We are fine. I was to retire but since we cannot travel I continue to work from home. Melody is still creating pastels but the holiday sales season is virtual and very slow. Saw Eric, Colin, and Wes at the wedding in Georgia. That was odd being there the weekend after the election. Hugs to Carol. Stay safe.

Hi, Bruce,

No, I did not see the Chartreuse article, thanks for the link.

Hope all is well at your house. Best wishes for Christmas and the New Year.

Doug

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Hi, Alex, I’m glad you found Cold Glass.

I don’t have a particular favorite when it comes to egg foam drinks, but the showiest of the classics are, I suppose, the Ramos Fizz. and the Pisco Sour. Among more recent foam inventions is Pip Hanson’s Oliveto, a longtime favorite at the Marvel Bar in Minneapolis.

But it was typical in the classic cocktail age to add a portion of egg white to practically every shaken drink, sours in particular, to make the mouthfeel a bit more lush, and to help blend the flavors of the drink. Adding egg has sort of gone out of fashion in modern bars, but I do enjoy adding a bit of white to whiskey sours, and even the occasional Daiquiri. It will take more than two of us to bring egg foam back, but it’s a start. Enjoy your cocktails!

Thank you, Stu. I’m glad you found the Violette. I hope you continue to enjoy Cold Glass.

“If it’s actually being used to doctor the flavor of the rum, then it comes down to whether the marketplace enjoys that flavor or not. Those who like it will drink it, and those who don’t, won’t.”

Ah, but if the marketplace doesn’t know that loads of sugar are added to “premium” rums, because this is done in secrecy?

I’ve been called worse…

Both are excellent ideas, I’ll add them to the out-of-control list of future topics. Thanks for your comments!

Thank you for the kind words, Jorge. It’s comments like this that keep me trying to do my best.

Thanks, Ian. I was a professional, a writer/photographer, a couple careers back, but I’m pretty solidly in the hobbyist category now. You’re right, a behind-the-scenes story would be a bit off-topic, but there seems to be some interest in the idea, so I may do that some time. Thanks for the idea.

Keeps those cocktails coming,
– Ian
temperedspirits.com

I stumbled across your blog doing cocktail research and am very impressed. I’m wondering if you’d be interested in helping me build up content on a subreddit:

http://www.reddit.com/r/classiccocktails/

…even if you just want to post links to this blog. Let me know…thanks!

Thanks for the questions. They are intriguing and thought provoking, and I haven’t really had a chance to write down my thoughts on them until now.

I suspect each person has a different point at which he determines he’s just gilding the lily. I would say that fine drinks require good spirits; fine spirits, not so much. “Junk” rums (and gins, and whiskies) don’t deserve consideration at all—there are no drinks of any kind that can cover their flaws. In the same way, there are really great and subtle spirits, best appreciated straight; mixed drinks do them no good. There seems to be a point at which subtlety and finesse provide marginal or no improvement in the cocktail at the expense of the finest features of the spirits in question.

As for additives in rums: if you’re talking about spices, I’m not really qualified to pronounce on them, as I have very little experience with them. If the issue is whether rums should be caramelled or not, I don’t think it’s a very big issue. If it’s strictly for coloring, I’d say it’s a little tacky, but since it doesn’t seem to affect the flavor, then “no harm, no foul.” If it’s actually being used to doctor the flavor of the rum, then it comes down to whether the marketplace enjoys that flavor or not. Those who like it will drink it, and those who don’t, won’t. I guess this is one of the things that brings out my faint libertarian streak.

Like Canadian whisky, most rum is really a mixed drink in a bottle. Ergo my question…

Way back when (in the 1930’s) the Tiki/Polynesian movement embarked under the guidance of two extremely talented individuals: “Trader Vic” Bergeron and Donn The Beachcomer Beach. Both were fanatical about the use of top shelf, old and often pot-stilled rum and a myriad of fresh ingredients and quality components. They spent untold thousands of hours and used cases upon cases of expensive rum to develop recipes that continued to be improved.

Both would laugh at what today we call “mixing rums”.

Much unlike today. So (at last), what’s your take on the notion that fine drinks require fine spirits? And how do you feel about the additive laden rums of today?

I think your blog is wonderful & insightful…and coming from the customer’s end is genius letting people out there know that you don’t have to be a pro, to be a pro :) :) :).

I have a dining blog coming from the same perspective so when you get a minute, please check it out. Maybe we can exchange links.

Greetings.

“Champagne Thursday,” what a fine ritual. “New Cocktail Thursday” sounds like a good idea, too. I’ll do my best to contribute ideas. Thanks for commenting.

I hope you’ll check it out and, if you like what you see, consider mentioning us in one of your posts or including us in your links, or even a twitter shout out.

Let me know what you think!

Best,

Alanna

A Last Word tradition, what a great idea. I was delighted to do all that extra work, of course. ( ! )