Comments for Mix Pour Sip

Comment on Tasting Notes – Rittenhouse 100 Rye Whiskey by Yeah-yeah

Yeah-yeah — Sun, 17 Feb 2013 02:44:28 +0000

Rye whiskey was born in Pennsylvania and MARYLAND; not, New York…

Comment on Tasting Notes – Junipero Gin by Tim Brice

Tim Brice — Fri, 01 Feb 2013 01:56:07 +0000

You are quite correct. Thanks for catching the typo.

Comment on Tasting Notes – Junipero Gin by John McInerney

John McInerney — Fri, 01 Feb 2013 00:49:30 +0000

The Franciscan monk’s name is Junipero Serra, not Juniper Serra.

Comment on Chili Colorado Recipe by Tim Brice

Tim Brice — Thu, 24 Jan 2013 00:02:23 +0000

The sauce is made red by the 12 New Mexican chilis. No tomatoes here my friend.

Comment on Chili Colorado Recipe by Cosmo

Cosmo — Wed, 23 Jan 2013 22:56:53 +0000

I see a very red sauce but nothing in the list of ingredients to make it so. Maybe some fresh Roma tomatoes or canned would do the trick.

Comment on Homemade Chartreuse Style Liqueur by Shelly

Shelly — Mon, 03 Dec 2012 18:58:27 +0000

I’m interested in the use of Tansy leaves in this recipe. It has recommended to be particularly careful as they are toxic in enough of a use on several different home remedy/herbal retailers. Is there an alternative herb that could be used in the place of Tansy for those that are squeamish?

Comment on Cocktail Menu – 28 Degrees, Boston, Massachusetts by Tim Brice

Tim Brice — Fri, 19 Oct 2012 04:23:12 +0000

Report back on your important research.

Comment on Chili Colorado Recipe by Tim Brice

Tim Brice — Fri, 19 Oct 2012 04:22:27 +0000

Fresh chilis won’t give you the same silky texture or depth of taste. There are many great sauces made from fresh chilis though. Search the google machine for something called salsa cocida and riff off that.

Comment on Cocktail Menu – 28 Degrees, Boston, Massachusetts by Robert Adams

Robert Adams — Thu, 11 Oct 2012 06:30:27 +0000

That satisfies my curiosity as to why the place was named as such. Time to assume the role play and make the place my venue.

Comment on Chili Colorado Recipe by E Sollars

E Sollars — Mon, 08 Oct 2012 07:29:30 +0000

Well, it’s now fall and I’m harvesting a mixed variety of home grown chilis. Since they’re fresh and not dried I wondered if this will still work ok. None are super-hot but they did cause skin burning because I didn’t wear gloves when I seeded and chopped the last batch. I won’t do that again! Thanks in advance for any advice you can give me.