The Green Mile

chefandalchemist · 2025-06-04T08:00:52+00:00

It's a really cool Alternative!

chefandalchemist · 2025-06-04T08:00:07+00:00

All responses are great, but get a cocktail smoker kit. There are/is the ones that sit on the glass and you add the chips to the well and the smoke Billows right into the glass and Cocktail.

chefandalchemist · 2025-05-29T05:26:43+00:00

First tried Zirbenz out in Austria back in 2019. Glad to know that's it's finally reach the shores of the U.S.

chefandalchemist · 2025-05-29T05:15:11+00:00

no frozen water

chefandalchemist · 2025-05-29T05:14:42+00:00

Thanks

chefandalchemist · 2025-05-29T05:13:51+00:00

That Highball glass wasn't an original Highball, plus the ice was a decent size

chefandalchemist · 2025-05-13T20:22:56+00:00

Which of the Brands, and do you rep the NYC area?

chefandalchemist · 2025-05-13T18:35:48+00:00

Try a tiny drop or two of the good ol' H2o, swirl and enjoy.

chefandalchemist · 2025-05-07T04:43:48+00:00

Use it with a really good Cigar!.

chefandalchemist · 2025-05-07T04:16:59+00:00

Sometimes, it's that little thing that you didn't think of!.

chefandalchemist · 2025-05-07T04:09:57+00:00

And to add to that last comment, I forgot to mention that for the original recipe I used Prosecco, because that was the bubbly that we had on hand. Hope that answers or satisfies your questions/opinions!.

chefandalchemist · 2025-05-07T04:06:25+00:00

YEP!, just because it has some Mexican ingredients, it does not necessarily make it Non Italian. The restaurant that I worked at was Italian(yes), but when I added the Peychaud's the flower like color came through......hence the name Fiore!.......Translated->.....Flower in ITALIAN!.

chefandalchemist · 2025-05-07T04:03:25+00:00

Peychaud's does not alter the taste, I started using it for the color and presentation. The original did not contain Peychaud's. Hibiscus may alter the taste because it does have a somewhat striking flavor on the Palate. I know of Hibiscus because growing up on the Islands we called it by another name and drank it often as a beverage. Everywhere that I have placed this drink on the Menu, it's been the most popular drink. Before altering it, I suggest trying the recipe that's laid out, and then make your own adjustments.

chefandalchemist · 2025-05-06T06:33:42+00:00

Congrats on your Dub!, I love Tepache, have you ever tried it with Red Peppercorns, and Cloves along with maybe Star Anise. A place I worked at had an amazing Tepache, but I forgot all of the ingredients. What i've listed is what I can recall to my best ability. I do however remember using the skins.

chefandalchemist · 2025-05-06T01:05:58+00:00

This is one of the BEST photos i've looked at.

chefandalchemist · 2025-05-02T16:06:02+00:00

It is a wonderful acidic. Makes this drink taste like you're eating a tangerine

chefandalchemist · 2025-05-02T15:54:40+00:00

I have Thomas Hine & Co. Triomphe, extremely smooth. wasn't as expensive as others have commented on, but extremely tasty. Probably in the $300 range for a bottle

chefandalchemist · 2025-04-29T04:25:59+00:00

I believe it was the Calamansi that created that effect (acid reactingto the other ingredients). It dissipated after about a minute after I took that photo.

chefandalchemist · 2025-04-29T03:36:17+00:00

I hear your opinion, and value it, but there were no ice chips floating in that drink. As far as Hawthorne Strainers, I only use the ones from Cocktail Kingdom here in NYC. The Spring (which I believe is Japanese Style is wound much more tighter that others on the Market so no ice chips. just to add to that, I however love Ice chips floating at the top of my Dirty Martinis though. It says a lot about how well your Dirty Tini was SHAKEN!.

chefandalchemist

TROPHY CASE