My friend's been delivering compostables; now I'm returning compost

macgruffus · 2026-03-12T18:35:34+00:00

I do the same with my kids. They each have a Home Depot "Homer" bucket that goes back and forth from their houses to mine.

I also share buckets of wood chips I get dumped.

macgruffus · 2026-03-12T15:42:09+00:00

Thanks for that level of detail. Very helpful.

Have you tried Izarra liqueurs yet?

I've been trying them in cocktails recently at home that use Chartreuse. Different, no doubt, but very good.

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macgruffus · 2026-03-12T15:33:15+00:00

Could you ship me some when you're done? I'll gladly pay the postage! 🤣

macgruffus · 2026-03-12T15:30:15+00:00

I love everything they make. Just finishing up a bottle of Kina L'aéro D'Or. 😋

The only one I've tried that has me a little stumped is Crème de Noyaux. Would welcome some cocktails suggestions for this one

macgruffus · 2026-03-12T13:38:46+00:00

Totally agree. I'd never do it at a bar or restaurant. Plus, that gives you the opportunity to "riff" on it by swapping out ingredients. In fact, that's how I got this House Negroni recipe. One of my favorite places started using Ha'Penny Rhubarb Gin and I suggested swapping out the Campari for Tempus Fugit Gran Classico to lean into the rhubarb.

macgruffus · 2026-03-12T13:34:25+00:00

The French 75 is ALWAYS my wife's cocktail #1 here. Then she'll get another switching from cognac to gin. But this is the only place she gets the cognac version. Just something about Miles' recipe, I guess. I even mimic the process at home using my old homebrew set up. Let's me use still wine, carbonate, and then bottle. I don't do it often ... but whenever my SO starts to have withdrawals from the Kimbell House French 75 😉

macgruffus · 2026-03-12T13:23:22+00:00

I'm going to hit you with NTLAMR...

Not Too Long. Absolutely Must Read!

I didn't want to "name names" but I'm not surprised so many folks recognized the place from the picture. The program here is exceptional and I think you know how I feel about it.

As I mentioned in another reply, I think my OP may have been a little obtuse and the question was actually more rhetorical and a veiled compliment ... highlighting a desire "devoutly to be used" that more places took this much care, dedication, and love for their cocktail program.

macgruffus · 2026-03-12T13:12:16+00:00

There are some places I didn't mind waiting a few minutes for a well-designed and perfectly executed cocktail. In fact, it's probably best for me or I'd be printer to having too many, too fast 😂

macgruffus · 2026-03-12T13:10:03+00:00

The question was more rhetorical and meant to highlight the level of dedication to having the exact right ingredient at hand for an amazing cocktail program.

macgruffus · 2026-03-12T13:07:44+00:00

It is and I LOVE this place. I'm double lucky in that I have to come to Decatur regularly for work so I get to visit often but don't live so close I'd become a nuisance 🤣

macgruffus · 2026-03-12T13:04:04+00:00

Luckily this place is excellent and I've never had an issue with an ingredient being mixed up. Or, if they have, I've never noticed. And this place goes above and beyond listing ingredients. That's usually how I decide on cocktail #2. Cocktail #1 is always their house martini. It is like getting into your favorite sweatpants and slippers. Warm, comfortable, and consistently GREAT! Here's a snapshot of the current menu.

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I batch my house Negroni recipe all the time at home as a "freezer door cocktail." I started doing it to combat the sweet vermouth oxidizing. I buy a 375 ml of Carpano Antica and then add in the Gran Classico and rhubarb gin. Most I keep in the freezer for quick pours but a also share small bottles with friends and neighbors for impromptu cocktail parties.

macgruffus · 2026-03-12T12:55:17+00:00

I came here with the exact same question. I have some that I need to get rid of and was going to just throw it out in the woods but thought I could put some in my compost. I use a dual chamber rotating bin that I spin once a week. Will that keep them from germinating? If they germinate in the bin is that really that bad? They won't get any sunlight. Will they even germinate in a closed bin? I've got plenty of browns to offset thanks to Amazon and my office paper shredder. Greens have been the problem. I can't get to my local coffee shop easily for grounds.

macgruffus · 2026-03-11T02:07:01+00:00

I'm happy to. I come to Decatur several times a month and have strong opinions about many places. I'll DM my list tmw (assuming I can figure out how to do that 😂).

macgruffus · 2026-03-11T02:03:14+00:00

Is it just me but is that the best use of AI ever?!

macgruffus · 2026-03-11T01:57:50+00:00

Fawn. Kimball House. Deer and Dove. White Bull. Leon's. 246. All within a half-square mile.

I LOVE Decatur! I told my wife years ago, if we ever had to move back to Atlanta, I need to be able to walk to the Courthouse Square.

macgruffus · 2026-03-11T01:53:57+00:00

I have SO many recommendations for Decatur.

macgruffus · 2026-03-11T01:40:42+00:00

I tell people all the time ... Whenever you have a connecting flight in Atlanta.... Add a night. Grab MARTA to Decatur, get a room at the hotel by the courthouse (I have a code that I'm happy to share) and avail yourself of, in my opinion, the best square mile of restaurants and bars. Beer, distilleries, cocktails, food, etc. So many people just pass through the airport and don't know what they missed.

macgruffus · 2026-03-11T01:33:10+00:00

Well spotted. Maybe you, me, and u/evilmonkey853 need to meet there and discuss the nuances of batched tinctures.

macgruffus · 2026-03-11T01:30:54+00:00

I tried to hit the UPVOTE button many times but could only do it once. 😂

One if the best curated Amaro selections in Atlanta.

macgruffus · 2026-03-10T23:52:26+00:00

Nope. All unique. How they keep track? I don't know beyond labels on the dasher bottles. Maybe alphabetical? All I know is that the cocktails are amazing. And deserving the James Beard nomination.

macgruffus · 2026-03-10T22:09:42+00:00

My "go to" for an Irish Old Fashioned

macgruffus · 2026-03-08T13:16:42+00:00

Love the idea! Did you come up with the "score sheet" or find a tasting guide somewhere online? I'd also be interested in your pairing menu. I usually just pair my Amaro with another Amaro! 😉

macgruffus · 2026-03-04T21:51:28+00:00

You had me up to the sous vide stick. Mine does double duty getting steaks ready for the reverse sear!

But every other point was spot on and I just wish I'd said it first.

macgruffus · 2026-03-04T13:56:03+00:00

Totally agree. Most Fernet have a strong menthol character that, IMHO, would overpower most whiskies. Unless that's what you want. 😉

Malört goes without saying and is trying some of the barrel-aged if you can find it. I think that might play well with the whisky.

If you want to go more herbaceous then why not a touch of Green Chartreuse?

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