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Half look fine, half are moldy. I used the recipe I've always used (3rd year in a row). Alcohol (in this case rum),...
As per request from another board, I am writing down my recipe for Everclear. This is my first real try at limoncello...
I went to Cancún several years ago and bought a bottle of Xtabentún, the anise liquor that, from what I have read, al...
I soaked some left over sweetened dried cherries in Grand Marnier and don't know what to do with them! How can I use ...
There are bars that carry this liquor... They need to get it imported by a private agency affiliated (kinda) with the...
Anyone know where I can buy Bogg's Cranberry Liquor in the Greater Boston area. I can't seem to find any north of t...
I want to experiment with making liqueurs but I'm not sure exactly on the process.
On a driving tour of central France we spent a couple of nice days in Limoges. In a wine shop I asked the man for som...
I have a half bottle of St-Germain, about 1 year old. I can see a wisp of something (looks like a vinegar mother) f...
Looking for local bars that carry Strega and Galliano. Anyone ever seen it at a local bar? (This has nothing to ...
Spent ten days in Portugal a few months ago. Really good time. Stayed one night in Obidos, a walled town. The real...
I received a beautiful, brand-spankin' new bottle of St Germain over the holidays and I CAN'T WAIT to use it. One lit...
Does anyone know where to buy Allspice Dram in the Boston area. It is a rum like liquor that's used in Carribean drinks
Does anyone know where to find Ginja (Portuguese cherry liquor) in the Bay area? Or to mail order? Should have brough...
I don't drink much hard liquor at all, for no particular reason. But, years ago, I did establish a little bar in my ...
I have a bottle of WHIDBEYS Liqueur that I would like to sell it is at least 15years old (maybe older) anyone know w...
I'm having a heck of a time trying to find GETREIDE KUMMEL here in the Los Angeles area. On the east coast I seem to ...
I'm making my first batch of "cherry bounce" - a cherry-infused brandy - using an old recipe from William Woys Weaver...
Know any bars that carry it? Not the regular green or yellow chartreuse but the VEP stuff that is more expensive.
It's in a foreign language, Swedish I think. It looks like: Fijbcctus Tiopfen and there's a deer on the bottle. ...
The wonderful Death and Co. Book laments that cocktails cannot name themselves, and thus as we concoct...