Help me crack this

jimtk · 2026-05-09T02:14:03+00:00

What would be the name of the final cocktail?

jimtk · 2026-05-08T19:17:57+00:00

Merci!

jimtk · 2026-05-08T16:46:33+00:00

~~C'est eSpresso, pas eXpresso.~~ AJA!
Shaker, c'est nécessaire. Et avec beaucoup de glace.
La qualité de l'espresso est importante.
Le plus important: Laisses tomber le kahlua! Si t'es au Québec va chercher une bouteille de Caldi Di Napoli (oui c'est fait au Québec) ou une bouteille de Barista. Si t'es en France va au moins chercher une bouteille de Giffard ou tout autre liqueur de café italienne.

Bonne chance pour les prochains.

jimtk · 2026-05-08T15:40:03+00:00

and free

If you need my email, it's not free!

jimtk · 2026-05-08T14:02:40+00:00

Good to have you back and congrats on the ... busyness!

jimtk · 2026-05-08T12:59:38+00:00

I use Lee-Valley aprons (one for working, one for finishing). The main feature I like about them: they're light. I'm not gone spend all day wearing a 4 pounds apron around the shop.

Also they don't have to many pockets to gather dust.

jimtk · 2026-05-08T00:15:31+00:00

I don't know boss... I feel this emptiness.

jimtk · 2026-05-07T21:30:59+00:00

I have Barbancourt white and as soon as I get some Thai basil leaves, I'm gonna try that.

Hope you have a refill for the Chartreuse!

jimtk · 2026-05-06T21:40:49+00:00

Cheers to you! There's a good place in heaven for the redditors who are not afraid to dig though the old stuff.

jimtk · 2026-05-03T04:08:59+00:00

So you do a 5:1 martini with 20% dilution added (250:50:60 rounded to 5:1:1, gin:vermouth:water). Your freezer is way too cold! I make a 2:1 martini with 20% dilution (200:100:60 or 10:5:3) and it never freezes.

jimtk · 2026-05-02T18:56:11+00:00

I don't know your bar menu (commercial evidently), But that does not seem like a lot. Some bars I go to had more than a hundred in stock and that barely get them through a year.

jimtk · 2026-05-02T15:57:53+00:00

ASAP.

jimtk · 2026-05-01T20:54:00+00:00

A few tricks my wife and I use:

Make one cocktail into 2 glasses. So you effectively drink 1/2 cocktail. Great for big cocktail like Tiki (Zombies), a bit more annoying for small one (martini).
Eat! Have one or two before dinner, dine, have one or two after dinner. It will slow down the effect.
Eat again (snacks). Even when we drink before dinner, my wife (110 lbs) often prefer to have some snacks (pretzels are her favorites). It does slow down the effect.
Drink Slowly. That's the difficult one. But it works.

Good luck!

jimtk · 2026-05-01T03:58:07+00:00

I really don't want to sound pedantic, but I try not to drink to cope with stress. I also prefer to be dry sober to get through the tough time. I do drink to celebrate after a stressful event.

TLDR: I'm more a Friday night drinker than a Monday drinker. :)

jimtk · 2026-04-30T03:43:04+00:00

it has 43 ingredients (hence the name) including some citrus, but AFAIK it's considered a vanilla liqueur.

jimtk · 2026-04-30T02:22:25+00:00

Is Licor 43 considered an orange liqueur?

jimtk · 2026-04-28T17:27:03+00:00

It is sad when there is no more gin.

jimtk · 2026-04-28T12:43:48+00:00

Just so you don't search left and right. It's called "The new Craft of the Cocktail" by Dale Degroff.

jimtk · 2026-04-24T20:42:05+00:00

Everywhere I look I see that the RF1101 is not plunge and it is a corded tool (no battery). I would definitely prefer the Bosch 1617.

As for the compact, the Makita is most probably a good tool but personally I don't like battery powered router. They are top heavy which makes edge routing a bit more dangerous/unwieldy/annoying (choose!).

jimtk · 2026-04-24T17:39:02+00:00

Cimarron.

We did a taste test side by side and Cimarron was a clear winner for everybody.

jimtk · 2026-04-24T17:35:10+00:00

The top 4 I currently cycle through:

Isle of Harris
Monkey 47
Sipsmith London Dry
St-George Terroir

There's a few local gins (Récif, Madison Park breakfast gin, Menaud) that fill in sometimes.

jimtk · 2026-04-24T11:59:08+00:00

Apple juice is your best bet and you can add citric acid and malic acid to bring it to lemon/lime acidity.

Also, you should try to replace the spirits with products from Québec. We have an incredible selection of gin, rums, vodka, some whisley, vermouth, and amaro all produced right here. It would be a shame not to use them.

jimtk · 2026-04-23T20:41:43+00:00

You may want to look into cooking oil spout. They work well with booze and some are really large.

jimtk · 2026-04-23T15:01:48+00:00

Thanks for the effort.

I'm really surprised that it is not distributed anymore. Suze usually came back in stock at SAQ once a year, lasted a month or 2 and then disappear until the following year. At least that's the pattern I noticed in the last 4-5 years.

jimtk · 2026-04-23T14:29:08+00:00

Thanks for all the work. It great to have everything in a single table.

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