Comments on: The smell of freedom http://www.jacobgrier.com/blog/archives/845.html Coffee, Cocktails & More Tue, 14 Oct 2008 03:35:28 +0000 http://wordpress.org/?v=2.3.2 By: Barzelay http://www.jacobgrier.com/blog/archives/845.html#comment-277259 Barzelay Thu, 06 Dec 2007 18:17:18 +0000 http://www.jacobgrier.com/blog/archives/845.html#comment-277259 Check out the <a href="http://tailornyc.com/menus/Tailor_cocktails.pdf" rel="nofollow">Cocktails menu</a> at the new NYC restaurant Tailor. They have tobacco bourbon (as well as a number of other apparently house-made or house-infused liquors). Check out the Cocktails menu at the new NYC restaurant Tailor. They have tobacco bourbon (as well as a number of other apparently house-made or house-infused liquors).

]]> By: Jacob Grier http://www.jacobgrier.com/blog/archives/845.html#comment-276298 Jacob Grier Tue, 04 Dec 2007 19:19:10 +0000 http://www.jacobgrier.com/blog/archives/845.html#comment-276298 Paul, "interesting" is the right word for it. The recipe's not perfect, but it's got potential. I think it might be better on the rocks, though it might not look as nice. Thanks for the Perique link. Or maybe I shouldn't thank you, because now you've really made me want to spend way too much money to have it shipped over here. That sounds wonderful. Paul, “interesting” is the right word for it. The recipe’s not perfect, but it’s got potential. I think it might be better on the rocks, though it might not look as nice.

Thanks for the Perique link. Or maybe I shouldn’t thank you, because now you’ve really made me want to spend way too much money to have it shipped over here. That sounds wonderful.

]]> By: Jimmy http://www.jacobgrier.com/blog/archives/845.html#comment-276295 Jimmy Tue, 04 Dec 2007 19:09:44 +0000 http://www.jacobgrier.com/blog/archives/845.html#comment-276295 Sounds interesting. I've finished up the mixology monday wrap-up (part II) over at my site: http://www.mixographer.com/2007/12/mixology-monday-wrap-up-part-ii.html Sounds interesting.

I’ve finished up the mixology monday wrap-up (part II) over at my site:

http://www.mixographer.com/2007/12/mixology-monday-wrap-up-part-ii.html

]]> By: Paul http://www.jacobgrier.com/blog/archives/845.html#comment-276259 Paul Tue, 04 Dec 2007 17:55:28 +0000 http://www.jacobgrier.com/blog/archives/845.html#comment-276259 The infusion sounds interesting. One product that came out a year or so ago is Perique, a liqueur that uses Louisiana-grown perique tobacco as a flavoring. I tried some in New Orleans last July, and it was phenomenal -- a much more delicate flavor than I'd anticipated, and the distiller told me that he'd figured out how to make the liqueur without bringing a heavy load of nicotine. It has to be imported from France, so it's expensive, but it's a really lovely liqueur. Details here: <a href="http://www.vintageabsinthe.com/perique.htm" rel="nofollow">Perique</a> The infusion sounds interesting. One product that came out a year or so ago is Perique, a liqueur that uses Louisiana-grown perique tobacco as a flavoring. I tried some in New Orleans last July, and it was phenomenal — a much more delicate flavor than I’d anticipated, and the distiller told me that he’d figured out how to make the liqueur without bringing a heavy load of nicotine. It has to be imported from France, so it’s expensive, but it’s a really lovely liqueur.

Details here: Perique

]]> By: Jacob Grier http://www.jacobgrier.com/blog/archives/845.html#comment-275747 Jacob Grier Mon, 03 Dec 2007 12:35:42 +0000 http://www.jacobgrier.com/blog/archives/845.html#comment-275747 Yeah, with more time I'd like to try Jay's fuller treatment. I don't think my current batch of cream had enough flavor to get through all those eggs and sugar, but yeah, it sounds good. Thanks for the spherification idea, too. I know one contender last year did something with "espresso caviar" and was pretty successful with it. Your tea-sphere looks fun! I'd like to give this stuff a try sometime. Yeah, with more time I’d like to try Jay’s fuller treatment. I don’t think my current batch of cream had enough flavor to get through all those eggs and sugar, but yeah, it sounds good.

Thanks for the spherification idea, too. I know one contender last year did something with “espresso caviar” and was pretty successful with it. Your tea-sphere looks fun! I’d like to give this stuff a try sometime.

]]> By: Barzelay http://www.jacobgrier.com/blog/archives/845.html#comment-275701 Barzelay Mon, 03 Dec 2007 04:37:06 +0000 http://www.jacobgrier.com/blog/archives/845.html#comment-275701 That signature drink from Jay Caragay is not just tobacco cream with an espresso shot. He actually makes a fairly traditional zabaglione custard. With the zabaglione and the espresso, his drink is a tiramisu! Only lacking ladyfingers. I've never had tobacco-tiramisu, but I can imagine it being pretty damn good! Oh, and I've got an idea for you. Check out my most recent post on EatFoo about <a href="http://www.eatfoo.com/archives/2007/12/recipe_spherified_sweet_tea_ra.php" rel="nofollow">spherification of a liquid</a>. That particular technique wouldn't work on cream because it has way too much calcium. But "reverse spherification" (the "bath" is the alginate mixture) should work on cream. So you could put a coffee drink in a clear glass and have a big spherified layer of sweetened cream sitting at the bottom. It's an upside-down cappucino that will actually stay that way until you get to the bottom. Or, if someone wants to, they could pierce it with their straw, spilling the cream out into the drink. Barista Championship? That signature drink from Jay Caragay is not just tobacco cream with an espresso shot. He actually makes a fairly traditional zabaglione custard. With the zabaglione and the espresso, his drink is a tiramisu! Only lacking ladyfingers. I’ve never had tobacco-tiramisu, but I can imagine it being pretty damn good!

Oh, and I’ve got an idea for you. Check out my most recent post on EatFoo about spherification of a liquid. That particular technique wouldn’t work on cream because it has way too much calcium. But “reverse spherification” (the “bath” is the alginate mixture) should work on cream. So you could put a coffee drink in a clear glass and have a big spherified layer of sweetened cream sitting at the bottom. It’s an upside-down cappucino that will actually stay that way until you get to the bottom. Or, if someone wants to, they could pierce it with their straw, spilling the cream out into the drink. Barista Championship?

]]> By: RumorsDaily http://www.jacobgrier.com/blog/archives/845.html#comment-275649 RumorsDaily Mon, 03 Dec 2007 00:10:45 +0000 http://www.jacobgrier.com/blog/archives/845.html#comment-275649 You're going about this wrong way, the real trick would be to infuse liquor into tobacco. Now that's some good smoke drinking! You’re going about this wrong way, the real trick would be to infuse liquor into tobacco. Now that’s some good smoke drinking!

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