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South Haven House Rental Photos and Description
Five bedrooms. Four full bathrooms. Sleeps 12 comfortably in beds in bedrooms.
Dream vacation home and property of rare distinction on South Haven's most desirable North Shore. Spectacular five bedroom, four full bath historic single family home on huge corner lot located across North Shore Drive from the Woodman Street Beach. Elegant sun soaked rooms with ten-foot tall ceilings, painstakingly restored to perfection, with stunning interior finishes, fixtures and furnishings. Attention to detail throughout, including a professionally designed gourmet kitchen and separate butler's pantry with custom solid cherry cabinets, granite counter tops and commercial grade appliances. The large master suite boasts beautiful water view overlooking the harbor. One of the finest rental properties in Southwest Michigan!
- Suitability:
- children welcome
- non smoking only
- pets not allowed


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VAWA comes up for a Senate vote this week!
Posted on 04. Feb, 2013 by alishac in Legislative Updates, Policy Events
From the National Network to End Domestic Violence: The Senate's bipartisan bill to reauthorize VAWA, S. 47, will come up for a vote this week. The bill will be considered on today, Monday, February 4 and up for a vote on Thursday, February 7. S. 47 now has 60 co-sponsors – due in large part to all […]
Senator Heinrich Calls for Swift Passage of VAWA
Posted on 31. Jan, 2013 by alishac in Legislative Updates, Policy Events
From the Senator's Office: WASHINGTON, D.C. (Jan. 30, 2013) – U.S. Senator Martin Heinrich (D-N.M.) is pressing for swift passage of the Violence Against Women Act (VAWA), a bill he has cosponsored that would prevent violence against women by bolstering law enforcement efforts and providing necessary resources for victims of domestic violence. Domestic violence, sexual assault, dating […]
Language Access Webinar with Isela Arras
Posted on 25. Jan, 2013 by alishac in Webinars
Isela Arras, Director of Training at the Kentucky DV Association, provides training on cultural competency and language accessibility, and helps advocates have a better understanding of how to support survivors with limited English proficiency (LEP). Watch Webinar View/Download Webinar Slides Downloads: Language Access and LEP Resources Language Access Resources – Part 2 […]
Breaking News: VAWA Reintroduced!
Posted on 23. Jan, 2013 by alishac in Legislative Updates, News, Policy Events
From the National Network to End Domestic Violence on 1/23/13: Yesterday, Senator Patrick Leahy (D-VT) and Senator Michael Crapo (R-ID) introduced S. 47, a strong, bipartisan bill that would reauthorize the landmark Violence Against Women Act (VAWA)! This bill closely mirrors the bipartisan legislation introduced by Senators Leahy and Crapo last Congress and would improve […]
January VAWA Update
Posted on 07. Jan, 2013 by alishac in News, Policy Events
From Daniel Manzano, NMCADV Policy Director: I know there is a lot of different information out there in regards to the re-authorization of the Violence Against Women Act (VAWA), so I wanted to give you a quick update on what's happening. It has been over two years since VAWA expired. Just because it has expired, does not […]
LEP Planning Webinar
Posted on 27. Nov, 2012 by alishac in Webinars
Virginia Perez-Ortega of Enlace Communitario goes over the legal requirements for language access for LEP persons, as well as guidelines to set up a language access plan for your victim service program. She also provides links to many useful websites which we have provided on our LEP Services web page. Watch Webinar Download Slides
Clinical Director/Client Advocate for Voices of Hope (Lincoln, NE)
Posted on 08. Nov, 2012 by alishac in Jobs
Voices of Hope is a non-profit agency that serves victims of domestic violence, sexual assault, and incest through delivery of 24-hour services that include the telephone crisis line, walk-in, hospital, and legal advocacy as well as short-term counseling and drop-in support groups. Education and training about these victimization issues are offered to the community. Voices of Hope is […]
Grant Administrator at CVRC
Posted on 01. Nov, 2012 by alishac in Jobs
NM Crime Victims Reparation Commission is looking for a new grant administrator for STOP VAWA grant. Position details and application are on the state personnel website: HERE Application deadline is November 6
Clinical Director at Crossroads for Women
Posted on 31. Oct, 2012 by alishac in Jobs
Crossroads for Women is seeking a uniquely talented, compassionate and independently licensed individual to lead our Clinical Program. The position requires both clinical and administrative proficiency. Candidates will be considered who demonstrate a working knowledge and experience with clinical issues pertaining to addiction and mental health (co-occurring), trauma informed, strengths based and gender specific program […]
Outreach Coordinator for Ohio DV Network
Posted on 25. Oct, 2012 by alishac in Jobs
Outreach Coordinator to Underserved Populations Job Description: It is the responsibility of every ODVN employee to uphold the mission and purpose of this agency. The Ohio Domestic Violence Network advances the principle that all people have the right to an oppression and violence free life; fosters change in our economic, social and political systems and […]

subset: commoncrawl


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November 26, 2014
ROCKFORD (WIFR) -- President Obama threatened social security payments and veterans' checks,could be delayed if a deal is not reached to raise the debt limit above$14.3 trillion by August 2nd. That's when the Government will stop being able to borrow money.
But local financial advisor Grant Moore doesn't think we'll reach that point. But on the chances we hit the ceiling, Moore says there would still be funds available to pay some seniors, if the government chooses.
"There is still Government revenue coming in each month I think about 200 billion dollars that comes in. with the current revenues that are coming in, regardless of if the ceiling is reached or not, it would pay about 60 percent of the Governments bills, which still leaves a good chunk left unfunded."
Click Here to access the online Public Inspection File
Viewers with disabilities can get assistance accessing this station's FCC Public Inspection File by contacting the station with the information listed below. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, 888-835-5322 (TTY), or email@example.com.


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Psychology of Reading and Writing and Educational Practice
|Course code EDUC6263
|Units 10
|Level 6000
|Faculty of Education and ArtsSchool of Education
This course explores a range of theories to explain how reading and writing develop. The course will encourage students to challenge a number of popular perspectives and consider the implications for practice.
Not available in 2015
|This course provides students with the opportunity to:
1. develop a critical understanding of theories of literacy acquisition;
2. explore their instructional implications; and
3. apply their understanding of literacy development to assess literacy issues and design a programme tailored to the individual students' needs in an educational context.
|The following list indicates indicative course content:
Theories of literacy acquisition and development
Critiquing theories of literacy development
Diversity in development of reading and writing literacy
Approaches to reading and writing instruction and promoting reading and writing development
|Replacing Course(s)
|Industrial Experience
|Assumed Knowledge
|Modes of Delivery
|Distance Learning : IT Based
Internal Mode
|Teaching Methods
|Self Directed Learning
|Assessment Items
|Contact Hours
|Tutorial: for 2 hour(s) per Week for Full Term


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Hi All,
Again, another chance for youand your relationship adviceto be in REDBOOK magazine! Here's what they told me they're looking for:
Each month, advice guru Karen Karbo dishes her best advice to real readers regarding their trickiest dilemmas. Now, we want to hear what you think! Here's a sneak peak questionand answer. Read through it, and e-mail REDBOOK assistant editor Anna Davies (email@example.com) telling us what you thinkdo you agree with the advice? Disagree? What would you say? Send your thoughtsalong with a snapshot of yourselfand your full name, age, city, and state to Anna by Friday, 3/13 with "advice" in the subject line. [NOTE FROM ALICE, I know a lot of you have posted GREAT advice on these questions in the blog, but you have to e-mail the thoughts to Anna to be considered for publication]. We know you Hot and Bothered readers have great advicenow's the time to share it with the world!
I had a boyfriend in high school and he was my whole world. He was two years older than me and he moved to Florida for college. I was lost without him, but eventually decided to move on with my life. Breaking up with him was the hardest thing Ive ever done. The last time I saw him was about a month before I graduated from high school. He gave me a kiss and told me to tell him when I was ready for him to come home. I didnt really understand what he meant at the time. He went back to Florida and our calls got further apart and our letters ended. A few years later, he called me out of the blue and told me he was married. I feigned happiness for him, but when we hung up I wept for hours. I married my husband a year later. The day I got married, I cried knowing I was marrying my second choice. We now have two beautiful little girls. About five years ago, my first love contacted me again. We started e-mailing, then three years ago, he moved back to our home state with his wife and stepsons. Weve talked vaguely about getting together to "meet each others families," but we havent seen each other yet. He mentioned in an e-mail recently that he loves being back home. Then I remembered what he said to me 19 years ago and finally understood. He was always ready to be with me; all I had to do was tell him.
I dont want to hurt anyone, but I am still in love with my high school love. There are times that I think about him and my heart beats so hard I get dizzy. My husband is wonderful and even though he wasnt my first choice, I love him very much. Do I keep my feelings to myself? Do I tell my love? Do I tell my husband?
Since you asked in such a straightforward manner, I will answer in kind: Yes, you keep your feelings to yourself. Do not confess to the guy, do not mention it to your husbandunless, of course, you want to hurt a bunch of people, including children; risk ruining two marriages; and create an atmosphere in your home thats unbearable.
If you are serious about preserving your marriage, I would also refrain from having contact with this guy. You talk about him in a manner thats entirely too romantic and pie-in-the-sky. From the sounds of it you still consider him to be your dream man, and are making a possible relationship with him sound like fate. "I dont want to hurt anyone but..." you say. Thats affair talk. Its what everyone who ever gives in to the impulse to get involved with someone else says.
Please dont think that Im against divorce or the pursuit of true love. Ive been divorced myself. Ive followed the siren song of my own heart. But hear this: Its an extremely expensive proposition. Especially for someone who isnt unhappy in her marriage. Your husband is wonderful and you love him very much. Its possible to love two people at once, and hes the one to whom youre committed.
Its poignant that you didnt get your first choice, but many people dont get their first choice, or even their second. Many people never experience a great love at all, so in that respect count yourself lucky.
What do you think? Send Anna your thoughts!
I'm a single girl who's spent the past seven years working, living (and loving) in New York City. My pink Filofax is filled with dates and girly confabs and yoga classes and pretty much whatever I want to do. But I still feel a little stab of terror when one of my friends gets engaged or announces she's moving in with her boyfriend. Read More ...
Sex and relationships take the spotlight on this blog where editors and experts weight in on the fun (and sometimes complicated) road to coupledom. Check back for news, advice, and opinions on the tricky topics all of us face.Subscribe via RSS
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My kids having a great Halloween night along with our neighborhood gang! … [Read more...]
Global public Intellectuals Poll
So who won the Prospect/FP Global public intellectuals poll? It's Noam Chomsky, with amazing 4827 votes out of the 20,000 people voted for their top five names from a longlist of 100. Shirin Ebadi - the Iranian human rights and democracy activist, and a lawyer - who was awarded 2003's Nobel Peace Prize, came 12th. While Pope Benedict XVI in 17th position, Ali al-Sistani in … [Read more...]
Arabic Teachers Needs Arabic Teaching
I could not resist but blog this. Background: Nooreldin (my eldest son), is now in Grade II. He goes to a private English school, which obviously teaches everything in English, except Arabic and Islamic are in Arabic of course. Anyway, tonight he was studying for his tomorrow Arabic exam. He came across a word he wrote in his Arabic exercise book, but could not read, so … [Read more...]
And I'm now FLOCKing. And with Akismet, WordPress.com is up to something... Nice! … [Read more...]
Fox News!
If Fox News Had Been Around Throughout History... Hilarious! … [Read more...]


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Extendable dining tables work amazingly well in open floor plans where activity areas can easily overlap.
In a wenge finish the Cross Extension Table pops against this modern lake home's maple cabinets and bamboo floors.
Both this table and the large dining area are adaptable to changing dining needs. Bring on the turkey!
The centerpiece of this San Francisco kitchen is the custom island/drop-leaf table that expands from a casual family dining area to a massive table with seating for up to 12.
See more of this house
See more of this house
A corner bench offers the coziness of a booth and allows for an extendable dining table to be tucked into the corner.
In oak, this extendable dining table beautifully blends into its surroundings, while the perfectly tapered legs add movement to the space.
The open floor plan of this Austin, Texas, residence provides plenty of space for the dining table to be extended.
A drop-leaf dining table features a hinged leaf at its end that can be raised, supported by a bracket.


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Winning Fantasy 5 ticket sold in Lauderdale-By-The-Sea
Published On: Feb 13 2013 07:27:25 AM EST
One ticket matched all five "Fantasy 5" numbers to collect a jackpot worth $208,209.64, the Florida Lottery said Wednesday.
The winning ticket was bought in Lauderdale-By-The-Sea, lottery officials said.
The 386 tickets matching four numbers won $88 each. Another 10,759 tickets won $8.50 for picking three numbers and 100,897 tickets received a Quick Pick ticket for picking two numbers.
The numbers drawn Tuesday night were 08-10-14-19-21.
Copyright 2013 by The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
The views expressed are not those of this company or its affiliated companies. Please note by clicking on "Post" you acknowledge that you have read the Terms Of Service and the comment you are posting is in compliance with such terms.blog comments powered by Disqus


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Artist Barbara Grossman Lectures at Chapel Art
Artist Barbara Grossman will present a lecture and critique students' work during a visit to Saint Anselm Nov. 10 and 11.... Read More
Art Intern Gets Inside View at Christie's
Senior Jasna Numanovic had a once in a lifetime experience last summer interning at Christie's Art Auction in New York City.... Read More
Archbishop Lacroix Urges Saint Anselm Graduates to Strive for Faithfulness and Holiness
The Most Reverend Gerald Cyprien Lacroix, I.S.P.X., Archbishop of Quebec and Primate of Canada, urged graduates of Saint Anselm College to live lives guided by holiness and faithfulness when he spoke at the college's 118th commencement ceremony, during which 440 students received their baccalaureate... Read More
Anselmian Abbey Players Present "The Laramie Project"
Saint Anselm College's student theatre group, the Anselmian Abbey Players, will present "The Laramie Project" on November 8, 9, and 10 at 7:30 p.m. in the Dana Center for the Humanities.... Read More
Ann Norton Voted Professor of the Year
Ann Norton, professor of English, has been voted the 2014 Abbot Gerald McCarthy Professor of the Year by the Saint Anselm College student body.... Read More
An Art Tradition That Lasts
The Alva de Mars Megan Chapel Art Center opens their yearlong exhibition, Reverie: Realizing a Collection, on Sept. 26 that will run through Dec. 10.... Read More
Alumnus Wins "The Amazing Race"
Saint Anselm College business grad Jason Case '03 and his girlfriend have won the reality TV game show "The Amazing Race" in addition to its $1 million grand prize. ... Read More
Alumnus Named Future Boston Leader
Alumnus Adam Ghander '99 was selected by the Greater Boston Chamber of Commerce for the 2013 Class of Boston's Future Leaders. ... Read More
Alumnus Marc LaForce Receives Award for Vaccine Development
Saint Anselm alumnus F. Marc LaForce received one of the most prestigious honors in the field of global community health at a ceremony in Washington, D.C. on May 7. ... Read More
Alumnus Leads FBI in New Hampshire
Scott O'Donnell, a graduate of the Class of 1996, is the new senior supervisory resident agent in charge of the New Hampshire offices of the FBI.... Read More


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Written on: 17/07/2012 by Catherine_Jones (1 review written)
The guys have finished the work on our floorboards today. Just wanted to thank you/them for a superb job! We were really impressed with how hard the team worked and we are really happy with the outcome, the floors and the staircase look amazing!
Many thanks, Catherine


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Highlights in the October 2013 issue of The Artist's Magazine include:Master Lesson: Painting the Figure as Large as LifeCreating Atmosphere in AcrylicIn Love with Land & SkyAshley Bryan: the Joy of Making Art for ChildrenBlocking in a Multifigure Painting
Alive with PaintThomas Torak wields the brush with a bravado based on a fervent study of old master techniques. By Robert K. Carsten
The Making of a Multifigure PaintingOver the course of a year, Max Ginsburg blocked in the composition for Unemployed On Line, then painted it all over again. By Max Ginsburg
The Power of SuggestionWith acrylic on canvas, Nina Maguire portrays states of mind, preferring atmospheric mists to hard edges. By John A. Parks
Love is the HeartRenowned author and illustrator Ashley Bryan recounts his joy in recovering lost tales in order to make them new for children. Interview by Will Hillenbrand
Large as LifeA contemporary master extols the time-honored practice of drawing and painting life-size from life. By Jerry N. Weiss
Columns and Departments
Letter From the Editor
The Artist's LifePumpkins and gourds for autumnal still lifes, and more. Edited by McKenzie Graham
Drawing BoardYou can't separate clouds from sky, so draw them together. By Liz Haywood-Sullivan
Ask the ExpertsDefinitions of tertiary color, plus two gray-scale numbering systems. By Nita Leland
Brushing UpFrom a myriad of blues, choose warm or cool for the land or sky. By Michael Chesley Johnson
BusinessPretend you're a CEO and put in place a five-year plan. By Paul Dorrell
Master ClassEdouard Manet executes a brilliant portrait sketch. By Jerry N. Weiss
Road TestAn artist tries Oleogel medium, which increases the transparency of oil. By Rob Anderson
Competition SpotlightPlacing the figure off center adds drama to this acrylic portrait. By Erin Cone
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cocktails you've invented that worked or didn't
- thew Feb 14, 2008 04:53 AM
I made myself a delicious cocktail the other night, which deserves perfecting. Old Monk rum, parfait amor, and lime juice (i might try a dash of bitters in the next go round - think that would work there?). the vanilla/floral notes of the parfait amor pick up the vanilla/caramel notes of the old monk nicely. Only problem is I don't know if I could ever serve this to anyone else as its the color of swamp slime.
any ideas?
any stories of cocktails you've created, and did and didn't work in them?
When Absolute Ruby Red was introduced, my dh was given a sample bottle. We aren't big fans of flavored vodka,but liked the idea of grapefruit. Dh came up with a drink that has been a big summer hit among our friends and family. Mix the Ruby Red with a healthy splash of tonic (but less than say for a gin and tonic) a "tiny" splash of cranberry and a big squeeze of lime.
re: wildfire
Funny, Captain Morgans and Dr. Pepper taste like root beer.
I'm sure this type of thing is not what the poster had in mind.
On that note, I should probably create an alias for admitting to trying this concoction.
re: sailormouth
speaking of vile, once in college in an attempt at streamlining things, I made a vodka / Alka-seltzer...
Substitute lemon for the lime juice in your recipe, and you've got a Stardust, a forgotten cocktail that the great cocktailian, DJ, musician, and bon vivant Brother Cleve reintroduced to the world (or Greater Boston, at least) with his opening cocktail menu for Cambridge's awesome B-Side Lounge. A very fine drink, and pretty, too. There aren't many violet-colored cocktails worth drinking, but this is one.
Didn't work: my Tequila Sunrise variant that substitutes Captain Morgan's for tequila. Tastes exactly like St. Joseph's Aspirin for Children. I call it a St. Joe Sunrise. No one ever likes it, and I don't blame them.
MC Slim JB's Anastasia Cocktail
2 oz ginger-infused vodka *
1 oz pure pomegranate juice (I like POM Wonderful)
1 oz Marie Brizzard Triple Sec **
1 oz fresh lemon juice
1/2 oz simple syrup ***
Shake long and hard (at least 20 seconds) over ice, strain into a chilled cocktail glass, garnish with a thin strip of lemon peel and a lump of crystallized ginger. (I don't recommend a sugar rim: too sweet.) This one isn't that potent as shaker drinks go, but it has some zip.
* Infuse 750ml of vodka (I think Smirnoff 80-proof is ideal for this application, though I've also used Skyy to good effect) with 1/2 cup of peeled, grated fresh ginger for 3-5 days in a sealed container in the fridge, shaking occasionally. Strain out the ginger with a fine sieve and/or a paper coffee filter.
** Next best substitutes: Cointreau, then a good Curaçao. Avoid cheap Triple Secs, which are syrupy and headache-inducing.
*** 5 parts sugar dissolved in 4 parts water. You shouldn't heat this to make it; vigorous shaking is better. If you prefer the cocktail a bit sweeter; increase this element a 1/2 oz at a time, but don't forget that the balance of a little tartness is good in a cocktail.
A refreshing summer drink, a rare use I have for vodka.
re: MC Slim JB
he was using a different sort of rum if it was violet in color. old monk is a dark rum. I i wish my concoction was violent, rather than the brown green algae and rot color i ended up with.
re: thew
I used light rum in The Stardust (which is a variation of Don The Beachcomber's Royal Diaquiri, circa early '40's). We had Bacardi in the well at the B-Side, but these days I'd use Flor de Caña or Prichards (or Havana Club when I have it around).
btw, I've been a huge fan of Old Monk since I first encountered it in India years ago. Here's a cocktail I've invented that works quite nicely; I call it The Maharaja's Revenge -
2 oz Old Monk
1 ox Apricot Brandy (I recommend the Rothman & Winter's if available in yr area)
3/4 oz lime juice
shake with iced and strain into a cocktail glass; garnish with a lime wheel.
Shabash! enjoy........
re: chazzerking
That would be alcohol abuse...
re: MC Slim JB
Is your simple syrup recipe where it's shaken only good for your stock simple syrup, or is it particular to this drink? I ask because I had a particularly ruinous experience making rock candy while in middle school: we needed to buy a new sauce pan, but the kitchen smelled sweet (or burnt, if you ask my mother) for weeks and am so hesitant to trying it in the pan again.
re: sailormouth
I use that syrup for any cocktail that calls for simple syrup. Shaking in lukewarm or even cold water does the job; there's no need to cook, and good reasons not to. The stovetop method often introduces some faint level of carmelization, when what you want is a consistent, controllable amount of cane sugar sweetness and nothing else.
re: MC Slim JB
Microwaving simple syrup will silken the syrup.
There is nothing like microwaving a drink behind the bar before shaking to make $!
re: sailormouth
Simple syrup can be made very effectively by microwaving a 1-1 ratio of sugar and water for 30 seconds.
re: Sam Fujisaka
When I was a seminarian in Rome, we had a guy with us that couldn't learn the language, and he "regressed" with some memories of his wild college days, including the names of strange cocktails (like a Hop, Skip, and Go Naked and some interesting things from Nepenthe's at Big Sur). Soon we were mentally inventing bizarre mixes. One was a Crippled Hippopotamus, which would have consisted of rum, sauerkraut juice, and Rose's lime juice. Some years later, I mentioned this weird idea to friends who had the nerve to try it. They tell me that it was actually rather good.
re: Sam Fujisaka
When my wife was on South Beach a few years ago, and carbs were bad, she (we) cheated a bit when I had a big mint crop coming in, and used Splenda instead of sugar in the mojitos we were drinking...
...the birth of the Splendito!
I've also found frozen tropical fruit pulps fro Goya in the local ShopRite, and have experimented with using passionfruit pulp in place of lime juice to make passionfruit margaritas.
Last, Absolute citron with a splash of sake,shaken and up with a twist of lemon for a Sak-it-to-me-tini.
I'm not sure any of these cocktails qualify as inventions, though, more like variations on a theme...
Years ago I went to make Moscow Mules. Turned out I was out of lime, so I used a small splash of Amaretto. Didn't make sense as a substitute, but it went over well. I named it a Des Moines Donkey. It debuted at the bar in my basement, progressed all the way upstairs to my kitchen, and then sadly was forgotten.
Until now.
3 that have been successful;
1.The NorManhattan:
2 parts bourbon(I like to use a caramel-ly one like Woodford
1 part Calvados
1 part Liquer de Pomme( French apple liquer)
Shake over ice and serve in a stemmed glass with a thin wedge or Granny Smith apple, notched to hang on the side of the glass.
2 1/2 oz. dutch gin
1/2 oz. sweet vermouth
1 dash orange bitters
shake and serve up with an orange twist
3. Yellowtail:
3 oz. Stoli Vanil
1 oz. Alize (yellow)
1/2 oz. Cointreau
1/2 teaspoon Rose's lime juice
mix in a tall thin glass over crushed ice and top off with a splash of plain soda and garnish with an orange wedge.
all of these have met with much appreciation from those who have tried them.
one more- a Melbelini;
6 ripe white peaches
1pint ripe red raspberries
1 vanilla bean split
1 qt. vodka
1 bottle prosecco
Combine the fruit in a large jar(sun tea jars work great) pour the vodka over it and let it sit in a cool spot for 3-4 weeks. then in shake about 3 oz of the infusion over ice and strain into a champagne flute and top with prosecco. garnish with a raspberry.
Success: a spin on the Aviation cocktail that involved my sister's homemade Buddha's Hand-infused vodka. Add a little Meyer lemon juice and more Stock Maraschino than I would have guessed, shake, and there you have it. I know that Hangar One makes a Buddha's Hand Vodka, so I suppose one could use that instead.
We couldn't agree on the name. She liked the 'Flying Buddha.' I preferred 'Buddha Is My Co-Pilot.'
2 Oz. London Dry Gin
1Oz. Grenadine (Nice grenadine, not the stuff that tastes like fake Cherries)
1/2Oz. Maraschino Liquer
1/4Oz-1/2Oz Rose Water
Juice of half a lime.
Shaken with ice, served in a cocktail glass.
Fresh Zombie (cross between a Mojito and a Zombie)
Clap 6 mint leaves and place in the bottom of a shaker
1 Oz. White Rum
1 Oz. Amber Rum
1 Oz. Dark Rum
1/2Oz Lime Cordial Syrup
3-4Oz pineapple juice
Shake with ice pour over rocks in a highball glass.
re: Toadberry
This would be good with St Germain elderflower liquer, but might be a tad sweet...I might add 1/2 part lemon juice.
A tropical twist on a Cosmo:
1.5 oz vanilla vodka instead of regular
.75 oz triple sec
,75 oz roses lime
.50 -1 oz (depending on taste) Cranberry juice
.50 coconut rum
Disasterous: a rhubarbarita. Blended fresh rhubarb, tequila & baker's sugar. Tequila & rhubarb just don't mix. On the other hand, rhubarb+vodka go quite well together.
I don't have a name for the following cocktail, but it is a slight variation on a drink called El Pepino served at A Cote in Oakland, CA. Measurements are approximate since I haven't settled on ratios completely.
1 inch of English cucumber, skinned
2 oz gin
1/2 oz lemon juice
1/2 oz simple syrup
Muddle cucumber until pulverized, add ice and other ingredients. Shake and strain.
I think they use Plymouth Gin at A Cote. My go-to gin is Bluecoat. Both do well. They use cranberry instead of lemon. I love gin+cukes.
re: mhoffman
almost a Pimm's cup, but sounds better.
re: mhoffman
I had the ingredients on hand for this the other day, so I made one up according to this recipe (with Hendricks gin, which has an affinity for cucumber already). Delicious! I then made up a couple more for the GF and myself. Don't mess with the ratios; they're perfect.
re: Bat Guano
Glad you enjoyed it! Try it on the rocks with some lightly bruised mint.
re: mhoffman
Y'know, I was thinking a bit of mint wouldn't be amiss; I will try that. Thanks!
re: mhoffman
There's a cocktail on my bar menu very similar to this one.
2 ounces Hendricks Gin
3/4 ounce fresh lemon juice
3/4 ounce simple syrup
5 mint leaves muddled with 2 slices of cucumber
Pour the liquid ingredients over the muddled cucumber and mint (they should be a pulpy paste before you add the liquids,) shake vigorously with large ice cubes, put a large cube of ice and a cucumber into your cocktail glass or champagne coupe, and strain the cocktail over. Perfectly refreshing for summer.
re: mhoffman
Is the cucumber sliced into a disk, or is it a one inch spear?
I've got the eponymous Mod Betty:
Peach Vodka
Cranberry Juice
yum! but don't have too many, as is oft the case....
Rum goes alright with Ribena & wedge of lime. It's a little too sweet tho' - still needs adjustment.
re: heypielady
maybe as a sauce on a version of creme brulee (pre-torching)...
re: hill food
that would be a disaster; Vermont napalm!
re: hill food
Low lighting?
re: ricepad
low lighting works well for so many things...
Pernod, Campari, mixed with Stella Artois on the rocks. It was like some sort of green looking beer that tasted like candle wax.
One that worked, followed by one that didn't.
Years ago, I tended bar in a small Japanese restaurant, and a regular customer came in and asked for something different. As if guided by divine intervention, I instinctively poured an ounce each of vodka, triple sec, and lime juice (standard Kamikaze, if you're paying attention) into a shaker, then added half an ounce of melon liqueur. He loved it, and had several that night. When he asked what it was, I said, "uh....a Tsunami."
As for the one that didn't, it wasn't really MY invention, but the brothers and cousins of an old girlfriend of mine used to love Brass Monkey and Mountain Dew. Ugh.
re: ricepad
Ugh, that reminds me of my husband's favorite drink from college: Southern Comfort and Mountain Dew. Nastastic!
I've been drinking a deadly mixture of gin, Campari, blood orange bitters, triple sec and lemonade lately. Yes, I'm rushing the season, but I'm sick of winter!
re: invinotheresverde
that sounds good - the campari not the mountain dew
re: invinotheresverde
I've been looking for something to do with Campari lately. Is blood orange bitters readily available? Will "regular" bitters work in a pinch?
re: mamaciita
I've never tried it with regular bitters, although I'm sure they'd work just fine.
I've been using Stirrings, which can be ordered through their website, although I've seen their products at Whole Foods.
PS To be honest, this is the only product they make that I've liked so far.
re: invinotheresverde
Look for Regan's orange bitters or Peychaud's. Use a dash of each with the Campari drinks, rather than that Stirrings stuff, which is basically flavoured simple syrup. Or try making your own bitters with dried blood orange peel and some other whole spices. It takes a month for the bitters to be ready, but the results are well worth the wait!
re: BeautifulVesper
Yeah, in the last two years I've drastically changed bitter brands. I now have a large collection (Fee's Rhubarb is probably my fave).
re: ricepad
We used to serve MIdori and Calpico with a chunk of dry ice and called it a 3 MIle Island, one of my bartenders was an ex navy reactor tech and got a big kick out of it.
Tasted darn good on a hot summer day.
re: jspear
You're going to catch some heat on this board for calling those martinis. :)
re: invinotheresverde
if those are the drinks they are making, this will be the only place they will be catching heat. :)
Three parts chambord and one part citron vodka sounds like a great way to kill someone who is diabetic.
re: invinotheresverde
Hey, y'all asked for drinks that people liked. One is New Orleans inspired, the other customer designed. Heat or no, just replying with favorites from my mixology career. Amazed at the number of experts on this site......
re: jspear
I think the problem is with the proportions. Three parts of Chambord to one part vodka is just way off for a balanced cocktail.
re: invinotheresverde
There really isn't a problem, this was something that we developed and that people order and drink. If it's not to your liking or offends your sensibilities.....don't try it.
re: jspear
I think they both sound good....there are a lot of us "sweet" drinkers out there! I'd rather have the plum wine than the sake, and the key lime "martini" than anything with gin...it's just a matter of preference.
re: pringle347
thanks, They are both sweet but great, especially with a chocolate dessert or stand alone after dinner drink, we make a lot of them....
Black Diamond (named while skiing)
Peppermint Schnapps
Pineapple Smush
Coconut Rum
Pineapple Juice
Splash Chambord
I squeezed a grapefruit for a Hemingway Daiquiri, then ran out of rum. So I invented this:
2oz gin
1/2 oz St Germain elderflower liquer
1 oz grapefruit juice
dash orange bitters
Since St Germain is so sweet and grapefruit juice is a lot sweeter than lemon or lime, the idea was to try to offset that with a little extra bitterness with the gin and bitters. The result was still a bit sweet and actually sort of weird--grapefruit and elderflower didn't quite mesh. It was interesting, anyway. When I get some cognac I will return to one of my favorites, a St Germain Sidecar (replace the Cointreau with St Germain--no sugar rim!).
The Hemingway Daiquiri is still my favorite cocktail with grapefruit. Does anyone have any others?
Last year around this time I created (though I'm sure I'm not the first to do so) something I called a "Southern Belle"...Basically a Mint Julep but instead of simple syrup, I replaced it with my homemade sweet tea. Very refreshing.
I really shouldn't admit that I liked this...This drink was made because we didn't feel like going to the store one more time.
Pint glass with ice
2 shots Absolut Citron
Fill almost to the top with Cactus Cooler
Top with Lipton Black Tea (iced) for "Long Island Iced Tea" color
Be sure not to tell anyone you did this (oops).
A couple months ago I was fiddling around with a bottle of Cointreau. Most cocktail recipes, I found, want too much Cointreau, so I was looking for a way to use it in a restrained way. I also love gin. LOVE it. So what I finally came up with is a slightly sweet orange gin cocktail that works on the 6:1 mixture of gin to Cointreau, or any other orange liquor.
3 oz. of gin
1/2 oz. of Cointreau
Add to an ice filled shaker, stir and pour into a chilled cocktail glass. Garnish with a twist of orange.
My girlfriend and I like to infuse our own vodkas, one drink we made using chocolate vodka (made on unsweetened, non-dutch-processed cocoa powder and then sweetened, a lot, with simple syrup):
The Chocolate Truffle:
1 part chocolate vodka
1 part Frangelico
garnish with a dried cherry that has been marinated in chocolate vodka or liquer
re: sparre
Add Baileys & you have one of my wife's faes.
A friend and I came up with this summery cocktail two nights ago. It's the best drink I've ever created.
I realize that this recipe is a bit too large, but the 6:3:2:2 ration is perfect, and I couldn't bare to call for 2/3 oz. of anything. Most modern cocktail glasses (which I think are too large) will hold the recipe as written.
3 oz. light rum (I used 10 Cane)
1.5 oz. coconut juice (preferably fresh from a young coconut)
1 oz. ginger syrup (recipe below)
1 oz. lime juice (fresh, duh)
2 generous dashes orange bitters (I used homemade, but Regan's No. 6 are good)
Shake and strain into chilled cocktail glasses.
GINGER SYRUP (adapted from Imbibe magazine)
2 cups roughly chopped, unpeeled fresh ginger
2 cups sugar
6 cups water
To make the ginger syrup, rinse and roughly chop approximately two cups of unpeeled fresh ginger. Place the ginger in a blender and chop finely. Put the ginger in a large pot with six cups of water and two cups of granulated sugar. Bring to a boil and simmer, uncovered, for an hour. Strain and press through rough wire mesh to get out the larger chunks of ginger, then filter at least once using cheese cloth or a French press. Makes about two or three cups.
re: mhoffman
Oh, wow - mhoffman, the Pierce Street Cocktail sounds amazing! I've been looking for something alcoholic that includes young coconut juice. And I just happen to have all the ingredients in my fridge right now. It's fate...
Me, my cocktail "invention" was from the day that I wanted a Kir-type champagne cocktail, but also wanted some Campari and grapefruit juice. So I put it all together to make:
Grapefruit-Campari Kir
In a champagne flute, put:
2 parts grapefruit juice (fresh-squeezed pink or ruby is best)
1/2 to 1 part Campari
generous splash of Cointreau
Fill glass with sparkling wine (something nice but not too expensive)
Oh, so very tasty! Since then, I make sure there's always a bottle of Gruet sparkling wine in my fridge, so I can have this one whenever I want. (A champagne stopper is a big help, too - the open bottle lasts for days.)
On the cocktails-that-didn't-work front, I've had no luck mixing anything with my home-infused saffron vodka. Everything I try either clashes or doesn't really make a difference. And it's too good to waste on so-so cocktails. So I just drink it straight.
re: AnneInMpls
Reviving this old post because I just made the above Grapefruit Campari Kir and it is delicious -- not particularly challenging, but delicious. I used 1 oz of Campari and 1/2 oz Cointreau.
re: EvergreenDan
So nice to hear that there's another grapefruit-campari-sparkling wine fan out there. I hope you enjoy many of these lovely cocktails in good health!
OK, now I need one of these, too. It'll be a change from my current elderflower-gin kir bender: http://chowhound.chow.com/topics/4895...
re: AnneInMpls
Add me to the list. Yum!
re: AnneInMpls
I made a cocktail with apricot nectar, lemon juice, gin, home made bitters, and a curry simple syrup with a fat dose of saffron in it. It's heavenly.
re: Bat Guano
So glad to hear this--I was thinking about this exact substitution. Thanks for saving me the trouble.
If you go to The Scores Hotel in St. Andrews, Scotland, you can order a "Purple Goddess".. invented for yours truly but the head bartender there in 2001. It's got Blue Curacao, vodka, cranberry juice!
I don't think it's widely advertised, but it was invented for me for drinking said bar out of Drambuie!
I hope this thread isn't too old to revisit... I missed it before and would like to join in :)
To begin with, an unnamed cocktail that I created one night when I was in the mood for something Martini-like, but was about to eat some Indian food and didn't think a Martini would pair well. I've been tweaking it for the past few months and I think it's pretty solid at this point:
3 parts gin (I use Plymouth at the moment)
1 1/2 parts Lillet Blanc
1/4 part lime juice
1-2 dashes orange bitters (Regan's)
Shake, strain, garnish with a lime wheel
Next, an elevated version of a cherry cheesecake "Martini", created at the request of a guest. My goal was to do something a bit more interesting than the standard recipe you find online, usually involving pineapple juice, cranberry juice, and vodka. I tried to incorporate all of the flavors one might find in an actual piece cherry cheesecake: lemon, cherry, vanilla. This probably needs just a bit more tweaking but I'm relatively happy with it at this point.
4 brandied cherries (I use Chukar dried bing cherries, macerated in cognac)
1/4 tsp vanilla extract
2 1/2 oz light rum (I use Cruzan Estate or 10 Cane)
1/4 oz grenadine (homemade, please)
1/4 oz fresh lemon juice
muddle cherries, vanilla, rum, grenadine, lemon juice, and optionally a 1/4 tsp of the brandy from the cherries
shake very well with lots of crushed ice
tight strain (to get rid of little cherry chunks)
garnish with a lemon twist
re: davis_sq_pro
Your unnamed gin/Lillet/lime number sounds right up my alley. This will be the very next cocktail I make. Would you consider garnishing it with an orange twist instead of a lime wheel as a nod to Lillet tradition?
re: mhoffman
I had no idea that was Lillet tradition, but it sounds great to me! Especially with the orange bitters already in there. Let me know how it turns out!
Next up, a drink I just finished tweaking tonight. This is a modification of a Swedish Punsch into a short drink. I started with the recipe on the Batavia Arrack van Oosten bottle ( http://www.alpenz.com/images/poftfoli... ) and worked from there. The original recipe:
2 oz Batavia Arrack
1/2 oz rum
1/2 oz lemon juice
1/2 oz simple syrup
3 oz water
Pinch of ground cardamom or nutmeg
I thought it would be fun to pair the Arrack with Pimento Dram, and since that's a sweet, spicy, rum-based liquor, it eliminated the simple syrup, pinch of spice, and the rum. The water, of course, also had to go if I wanted a short drink. After mixing this and trying a few batches I was missing some sweetness, and also didn't think that the Pimento Dram was doing a good enough job balancing the smokiness of the Arrack. I thought that Maraschino might play nicely with that flavor profile, and in my opinion it absolutely does. So here is my rather fusion-y resultant drink:
2 oz Batavia Arrack
3/4 oz Pimento Dram (I use a homemade one -- YMMV
)1/2 oz fresh lemon juice
1/2 oz Maraschino (Luxardo)
Combine, shake, strain. Garnish with a twist, or perhaps a cherry. Enjoy! :)
Once, on an otherwise nondescript weeknight, I wanted a mojito. Weirdly enough, I had the mint, but no rum, and no limes. So I invented the Mexito: built like a mojito, but substituting a healthy splash of bitter orange juice (from the Goya aisle - right next to the bottled mojo marinade) for the lime, and tequila for the rum. It went down ludicrously well.
I "created" this cross between a mint julip and a ginger rogers...I make pitchers of this drink for summer parties i'm invited to. You can make the syrup/booze mixture ahead of time and add the gingerale/ice as you make each pitcher. It's a strong drink that's tempered by the melting ice:
Ginger simple syrup
Lots of fresh mint
Ginger ale
Muddle a handful of fresh mint with lime juice, ice and a few sliced limes. Add ginger simple syrup and bourbon. Pour over ice, topping with ginger ale depending how strong you want it. When the pitcher is empty, add more ice and start again. Repeat til the bourbon is gone.
My style: no fuss, sweet, and strong-
japanese cold sake
dash of peach liqueur
sometimes called the sakura-tini or peach blossom
(still working on proportions - and need a name)
1 1/2 oz hendriks gin
1 oz aperol
1 oz maraschino liqueur
1 oz lemon juice
twist of orange peel
This was an Autumn-inspired cocktail that just didn't work out.
I tried several variations, by changing the quantities, playing with the sweetness, adding more sour, because I really thought the ingredients would work well together. It just never went anywhere with my taste testers.
It did not get a name.
1 oz Laird's AppleJack
1/2 oz Green Apple Vodka
1/2 oz fresh apple cider
1/4 oz fresh squeezed lemon juice
dash of Angostura bitters
Shake with ice and serve straight up.
re: jerryc123
Try replacing the apple vodka with some fresh green apple puree and 2 dashes of Regan's orange bitters in place of the Angostura. I made the same thing with bourbon as the main spirit. Pretty tasty.
I poached some pears in white wine (and spiced rum, vanilla extract, lemon juice, and honey) for dessert this evening and while I was debating what to do with the leftover poaching liquid (now reduced to a syrup), divine inspiration struck...
Spiced Pear Martini:
1-1.5 oz vodka (depending on how strong you like your cocktails)
1 Tb poaching liquid
Shake and serve in a cinnamon sugar rimmed glass
I normally don't enjoy sweet cocktails, but yum, this one goes down so smoothly....
re: KatChow
that sounds delicious, but you must realize disasters are more entertaining (heh)
re: KatChow
post somewhere what the heck you did with the pears themselves
Apologies if this sounds vile, but it's a cocktail I started experimenting with at MIT and my friends and I keep going back to it. Measurements approx., mix to taste:
2 parts raspberry vodka (I use a homemade one local to Edinburgh, which is very berry-ish and bright red - you could use any, or maybe vodka and framboise or chambord)
1 part raspberry Sourz
1 or 2 parts Amaretto
Fill to desired level with half orange juice, half cranberry juice.
It was promptly dubbed the Pink Death, in homage to the old nickname of the Hong Kong in Harvard Square (the Red Death ;). Seems appropriate, as everyone laughs at how pinky-cute it looks and tastes (very candy like), but it packs a wallop...
I did used to love the Roy Rogers on Acid (Coke and vodka with grenadine), but I'm past that now. ;)
re: Scotpaulabear
Wow, that last drink sounds horrid!!
re: invinotheresverde
Well being honest I would have thought the same reading that, but drunken experimentation led to it, we tried it again when sober and it's actually quite lovely ;)
A guy friend of mine stayed with me for almost a year, and created another version of a martini to thank me for it. I present the Walker:
1 oz Bombay Blue Sapphire Gin
1 oz dry vermouth
combine and shake over crushed ice. Strain into a martini glass and garnish with three almond stuffed olives. The dirty version has, of course, olive juice in it.
re: walkie74
That's a martini circa 1900. sometimes called a fitty fitty. equal parts gin and dry vermouth.
re: davis_sq_pro
Definitely orange bitters, and served with a lemon twist, not olives. Olives are a relitively recent addition to the martini.
My friends are convinced I should write a cocktail book. I can look at whatever is behind a bar, especially if they have some unusual things, and pretty quickly come up with an awesome new drink. Here are a few I can think of. All can be shaken with ice and served either in a martini glass or as a shot, or stirred and served over ice depending on your preference and atmosphere.
Kimmy Vanilli (My name is Kim, and Absolut Vanilla reminded me of the lip sync group Milli Vanilli)
2 parts Absolut Vanilla
1 part Baileys
Peach Melba
2 parts Absolut Peach
1 part OJ
splash peach schnapps
splash Amaretto
splash grenadine
Chocolate Covered Cherry
2 parts Baileys
1 part Godiva dark chocolate
1 part Cherry Brandy
splash Amaretto
Mounds Bar
1 part Malibu rum
1 part Godiva dark chocolate
splash cream
re: cycloneillini
I'm not trying to be a jerk, but man, these are sweeeeet drinks. Do you have any less sugary recipes?
re: pacheeseguy
Best consumed after a night of knocking back a Miller Lite 24-pack or two?
I have to lay claim to what is now known as the 'Manmosa.' I called it the 'Bromosa' when I, as far as records can tell, invented it on Bull Street in Savannah during St. Patrick's Day 2001.
OJ, liberal Champagne, with a vodka floater.
We seem to have invented a Brandy Negroni tonight (dh would like to dub this a Randy Roni, but I demurred). We were out of gin and I didn't like the first attempt with vodka. Since I went to college in Wisconsin, home of the brandy Old Fashioned: 1-1-1 brandy-campari-sweet vermouth, with Angostura bitters and burnt orange to garnish. The result was bitter as all get out, and not too bad :-)
Okay, I'm not sure if it qualifies as "invented" by me as I made it based on a vague memory of a recipe I saw online (but I have a TERRIBLE memory ;). Anyway, I had some friends over and wanted to make some "seasonal" cocktails. I made a handful of concoctions involving apple cider and some other stuff.
This, however, was the sweet drink I made for a couple folks who I knew would not get into anything too, uh, intense. It's definitely on the sweet side but has nice balance and it's delicious. Courtesy of my friend and named for my street in the East Village, NYC, it's called an "11th Street Saint":
2.5 oz. Tequila (Sauza Hornitos Reposado)
.5 oz. St. Germain Elderflower liquer
1 oz. pear pureé
1/2 oz. apple cider
1 Tsp fresh lemon
1 Tsp fresh lime
Dash (1/8 oz.?) Agave syrup
Shake with ice, serve up in a cocktail glass
3 different attempts at a persimmon cocktail; none were bad, but I think the third was the most successful in the opinion of everyone who was there.
They could probably all use some work, but I think not bad for first attempts.
From my gf's site:
Speaking of Elderflower Liqueur, here's my current cocktail favorite.
Gin-soaked Epiphany
1 Tbsp Sapphire Gin
2 tsp St. Germain Elderflower Liqueur
Sparkling wine (I like Gruet, Zardetto, and Rotari)
I was inspired by last year's trendy Epiphany Cocktail, as served at the W Hotel
in Minneapolis (as described here: http://www.nightclub.com/first-round-... ). It's a swanky variant of Toadberry's Fuzzy Devil, above: http://chowhound.chow.com/topics/4895... ). But I would never use Veuve Cliquot in a cocktail, and I didn't have any Grey Goose Poire vodka. The gin is great with the Elderflower liqueur, because it helps cut the flowery sweetness.
Note: Several of these are required in order to have an Epiphany.
re: AnneInMpls
perhaps if you lowered the bubbly to other stuff ratio fewer would be required...
re: pb n foie
Took me a year, but I finally got around to trying this with real Mezcal. Very interesting, although a bit sweet for my tastes. I also though the Maraschino dominated a bit. Have you played with this any further?
If you'd like proper attribution (with your real name), just contact me through the site's contact form.
Don't have a name for it, but lately I've been pouring some Hangar One Rasberry vodka into a glass with ice and adding just a splash of Chambord....punches up the rasberry flavor.
Star fruit, or carambola, nice and ripe. Juiced.
3 parts vodka
1 part juice
Shake, strain, drink
This is my "house" cocktail every summer since I moved to Rome. It can be made out of season with different fruit.
Purée very ripe and tasty melons or peaches. Freeze in small ice cube trays.
In a flute, add an ice cube or two, a shot of peach or melon vodka (depending on which fruit you used) then charge with prosecco. You can add a crushed mint leaf to the glass or a sparing amount of chopped mint to purée before freezing. It is sort of a lazy man's rossini, with a kick. We've never given it a name, but has been referred to simply as the "cocktail della casa".
Incidentally, the fruit vodka in still or sparkling wine is our answer to kir, since I can never remeber to bring cassis back from Paris with me.
After coming back from a trip to Prague with 2.5 litres of the local herbal bitters (Becherovka), I concocted the following. I've never come up with a name, but it's exactly my kind of drink: intensely multiflavored, aggressive, and bitter-sweet.
1oz. blanc tequila (I've used Hornitos and 1800 Silver)
1oz. decent rum (I've used Appleton Estate)
1oz. Grand Marnier
1oz. Becherovka
1/4oz. amaretto
Shake gently over ice, then strain into a cocktail glass.
re: existentialhero
That drink would blow my mind without (gross) rum. Thanks for the idea.
re: invinotheresverde
I know the rum sounds weird, but (at least for my palate) it turns out to be necessary — it balances the zing of the tequila and adds some depth. By all means, though, mix it up, and let me know if you think of a decent name.
re: existentialhero
I'll experiment and let you know. I freaking love bitters and tequila.
re: existentialhero
I love bitter.
How sweet is Becherovka? For me, I might add about 1 oz of lemon or lime to balance the Grand Marnier+Amaretto, plus whatever the Becherovka needs. And a 10 oz water glass to drink it out of. :)
For me, Bitter + dry > Bitter + sweet/sour > Bitter + sweet.
re: EvergreenDan
The Becherovka is sweeter than, say, Campari, but most of what it contributes is spice flavors. I tend to prefer drinks that have a sweet component as well as bitterness, but adding some sour is an interesting idea — I'll definitely give that a try next time I make it.
re: EvergreenDan
Now you've got me curious. Is it roughly comparable to any of the commonly-available amari? (e.g. Averna, Ramazzotti, Meletti). I want to try you cocktail with something that I have. (I also have Lucano, Cynar, Aperol, Campari, and Zwack Liqueur if that helps.)
re: EvergreenDan
Here's where my inexperience in the field comes out: Campari is the only one of those I have tried, and it's not much like that. Becherovka has lots of big sweet-spice flavors like anise and cinnamon along with a vanilla component; the bitterness is definitely present, but it doesn't dominate like in Campari (and, from what I've just read on the nets, most amari). If you're interested in comparing, I believe that Downtown Liquors in Davis stocks Becherovka, although I haven't checked in a while.
re: EvergreenDan
Thanks. Yes, I've seen it around frequently. No, my wife won't appreciate another bottle overflowing the liquor cabinet. ;) My vile collection is getting a little out-of-hand.
I've found it challenging to mix with the sweet/spicy amari, such as Ramazzotti, Averna, Meletti, Lucano, and so forth. They can replace a sweet vermouth (which is sweet/spicy, but often they don't go well where a bright, fairly dry ingredient is needed. (That's where I use Campari.) I bet my Campari recipes outnumber my sweet/spicy amari recipes by at least 2:1.
re: EvergreenDan
Tried it with a splash of key lime juice tonight, and that was very nice. I'll test it with fresh lemon the next time I have some around.
re: existentialhero
Finally got some Becherovka. This is quite an interesting drink. I found it a bit sweet, so I added an equal amount of lime, and reduced the quantities from 1oz to 3/4 oz to keep the volume in check.
I served it on the rocks because, well, I like rocks. Let me know if you come up with a name, otherwise it's gonna be the "Existential Hero" in my house.
Let's see there was Red one which was Gin, Absinthe, Grenadine and POM shaken over ice.
"Faux Stout"
Castries Peanut cream
Godiva chocolate liqueur
and Cola
Then there's the last one
St. Germain Elderflower liqueur
apple juice
Again shaken and strained over ice It was divine everythig balance out and it didn't taste alcholic at all.
those are ghe ones that have worked, I've found I'm usually good at whipping up somethign or other.
re: nomadchowwoman
add a shot of vodka, substitute champagne for half the soda and I am so waking up for that brunch
re: hill food
Well that's my summer drink when I'm trying to stay sober. But I've always thought a shot of vodka would improve the drink a lot, so tonight, I'm going to try it. I'll save the champagne twist for a celebratory occasion, but that sounds really good.
re: nomadchowwoman
No, go with gin. Gin and Campari are BFFs!
re: invinotheresverde
I'm a gin lover--but I don't like it with orange juice. I do like it w/Campari, however, esp. in a Negroni.
long long time ago, and haven't had it since, but it was very good for a time: jack daniels, tonic, bitters, I think some kind of citrus rind. I still drink tonic and bitters and love it--my way of dealing with unpleasant social occasions where I want something to drink that isn't going to leave me impaired.
re: Masonville
Thanks for the idea for tonic and bitters--I've been trying to figure out a "cocktail" (and experimenting, not so successfully) to have for non-drinking friends so they can feel included or for when I have to drive.
re: nomadchowwoman
I'm sure you already know this, but just in case you don't, most bitters contain quite a bit of alcohol. Your non-drinking friends might not groove on that.
re: invinotheresverde
Most bitters contain alcohol, yes, but to put this into perspective: A dash--which is maybe 1/8th tsp, or 0.020 oz--of 80-proof bitters in an 8-ounce glass of non-alcoholic liquid will yield a drink containing only 0.1% ABV, if my math is correct. So dash away--within reason--unless your friends have an absolute restriction on even the most minute amounts of alcohol.
By the way, Fee Brothers bitters don't seem to contain alcohol. Or at least the label doesn't say anything about it. Also, I find that tonic pairs quite nicely with a splash of cranberry juice for a refreshing nonalcoholic beverage. Made even better with a dash of bitters!
re: davis_sq_pro
I know the amount actually consumed would be tiny, but that would still be a problem for most people who abstain.
re: invinotheresverde
Yes, I was thinking as davis sq pro--that it would end up being such a minute amount as not to matter--but I guess it would always be prudent to ask before serving. (We know someone who, upon joining AA, wouldn't eat risotto because the recipe contained wine; I remarked that I always assumed all the alcohol cooked out, but he seemed afraid that even the possibility of any miniscule traces would pose a problem.)
really digging this one
11/2 oz cruzan amber rum
1/2 oz lemon hart 151
1/2 px sherry
1/4 oz homemade velvet falernum
lemon twist
served up
I am going to try using nicer rums. I think zacapa would work in place of the cruzan or maybe cruzan single barrel.
Here's my Spring 2010 cocktail. Note that I don't really measure, I'm more of an eyeballer.
Blackberry Lime Gin Fizz
Muddle 3 blackberries
Add ice cubes
Rangpur gin
Trader Joe's Sparkling Limeade
So delicious. Thinking about trying it with an herb. Basil or mint come to mind first, maybe even thyme. Any other suggestions?
re: geg5150
Ran out of gin, wanted a corpse reviver #2, went a step further...
corpse invigorator #1
1oz silver tequila
3/4 oz Lemon Juice
3/4 oz Lillet
3/4oz Cointreau
1 tsp absinthe
1/3 an egg white (reserve remaining for your next drink)
bring together ingredients, shake without ice to foam, add ice, shake to chill, dispense and finish with 2 dashes of angostura bitters on egg white foam
yum. I can't say my changes to corpse reviver #2 are too earth shattering, but I do think it works quite well. The addition of egg and bitters to the orginal recipe would also be quite satisfying (if you like egg white cocktails of course).
re: geg5150
Tarragon. Sounds funky, but with the right fruit and gin, you're in business. I make a cocktail with 7 tarragon leaves, muddled, 1 ounce Passion fruit puree, 1 3/4 ounce gin, 2 dashes Regan's orange bitters, 1/2 ounce simple, a splash of fresh lime juice and a splash of Cointreau. Shake, strain into a chilled cocktail glass, and serve. A few rosemary leaves bruised might be fantastic with the blackberries and lime.
St. Germain, club soda, a splash of rosewater. I call it a French Whorehouse, 'cause I'm ladylike like that.
Favorite "up north drink" Lutheran Lemonade:
Southern Comfort and Lemonade......the name of the drink is entirely optional, and a story in and of itself!
Someone also introduced us to another oddballl combination: Brazillian rum and Cream Soda! Yum!
I just came up with something at home here which tastes pretty nice. I wanted to call it the Harvest Moon since there just was one, but it seems there are a few less than great sounding Harvest Moon cocktails on the interweb already. Kind of a standard Tiki variation with Applejack as the base.
Anyway, here goes:
1 1/2 oz Laird's Applejack
1/2 oz Coruba Dark Rum
1/4 oz Allspice Dram (Homemade)
1/2 oz lemon juice
1/2 oz lime juice
1 oz homemade grenadine
2 dashes orange bitters (Regan's)
Shaken and served in a cocktail glass.
aperitif from last night
(no measurements - just eyeballed)
suze aperitif
passionfruit syrup
orange bitters
fresh grated ginger
My crazy friend Stephie invented this I dubbed it "Sparklie Unicorn" because it's pink and she loves unicorns.
Here goes:
St. Germain
Triple Sec
Raspberry Ginger ale
It's surpriseingly good and palatable. However we don't have exacty measurements.
Heck, figured I'd link up these two related threads:
re: StriperGuy
Cream cooler
1.5 to 3 oz of Bourbon, blended whiskey, vodka, or dark rum...
Boylan cream soda
4 or so dashes of Angostura bitters
Pour Ice, Liquor, Bitters into a highball glass
Top off glass with cream soda, stir, and drink.
It's incredibly sweet, so avoid this drink if you're diabetic, or suffering from a toothache.
A light/low-alcohol summer cocktail I (think) I invented is simply Campari and San Pellegrino Aranciata soda. Pour over ice, garnish with a green plastic army man and call it: The Agent Orange.
re: Johnny West
Flavored fish? ;)
re: Johnny West
sounds very one dimensional. Just cherry and cherry. Oh, and that's not a martini.
re: Johnny West
As I'm debating on what to mix tomorrow, I'm thinking of going to my local liquor store and picking up a bottle of cherry liqueur and mix up a few Heering and Ginger-ale Highballs and toss a shot of bourbon into the mix.
Or just make a couple of Blood and Sands...
re: Johnny West
IMO, you need a couple of dashes of some Fee Brothers cherry bitters to go along with that... :)
I'd probably just pour the whole drink into a large glass, and top it off with club soda, or coke.
HV3 was named after my boss:
3 parts Hennessey
2 parts Dry Vermouth
1 part Triple Sec
Strain into martini glass.
Get it?
re: postemotional1
Perfect name. Either drink that, or listen to some Jay Z. Same headache in the end!
One I am loving right now is kind of a creation of mine. That being said, I got the idea from looking at a cocktail menu. The ingredient list looked tasty and I came up with this which I am calling The Broken Arm
1oz del maguey vida mezcal (any delicious mezcal)
1oz El Dorado 12 year rum (any good amber rum, Bacardi 8)
1/2oz pineapple gomme syrup
1/4oz benedictine
1/4oz cherry heering
1/2oz tuaca (any vanilla liqueur)
3/4oz lime juice
dash angostura bitters
shake, strain, up
I thought I'd add the challenge I competed last night when someone asked me to make a drink with chips in it.
45ml Absolut
15ml Lemon Juice
A handful of Dorito's, muddled
4 Dashes of Cholula Chilli Sauce
3 Slices of Jalapeño
Shaken and Double Strained, serve in a cocktail glass with a Crushed Dorito rim.
It was a lot better than I expected and the challenger seemed to like it. I would never buy it though. The things you do to pass the time with regulars on a quiet night.
re: magumpa
Might be better with teq... oh never mind ;)
re: EvergreenDan
Haha I did make one later for myself with tequila in it and it was different, I would definitely call it an improvement but again, I wouldn't buy one and I probably wouldnt sell one either.
re: magumpa
How bout one with cat food in it?
re: StriperGuy
With Peychaud's -- a Cataract?
re: EvergreenDan
Pangalatic Gargleblasters are authentically made with ingredients not readily available on Earth, but my friends and I decided we needed to create a version. Problem was we were not experienced mixologists (it was the early '80s and we were in highschool), but we did have access to one dad's well stocked cabinet. It contained lots of this and that and some sort of soda. The really impressive part though, was that when the powdered lemonade mix was added, the drink in the pitcher immediately started foaming and bubbling all over. COOL! I think we would all have called it a success. It was crazy and lemony. probably not suited for most adult pallets.
re: calliope_nh
Do you have the recipe for a jynnan tonnyx? How about gee-N'N-T'N-ix? Jinond-o-nicks? Ouisghian Zodahs?
When Absolut released Absolut Brooklyn ( Ginger and apple flavored vodka), my bar manager asked me to create a cocktail with this. I decided to do a play on the apple martini and called it "The Big Apple", since it was created in NYC
1.5 oz of Absolut Broooklyn (It is now named Absolut Oriental)
.5 oz of apple schnapps
1.0 oz of cranberry juice
squeeze a lime wedge
Shake and strain into a martini glass. top off with a touch of club soda to cut the sweetness. A crowd favorite
Follow me on Twitter @BK_Mixologist


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Event Registration Pro
- This extension has additional addons listed in an extension specific category.
- This extension requires registration to download.
- Responsive design
- Built with Bootstrap CSS
- Conference Sessions Support
- Front End Event Management
- Easy to use and learn
- Create both Free and Paid events
- 100% customizable CSS
- Built-In Calendar View
- Multi Language Support and Joom!Fish Integration
- 30+ Payment Gateway Options To Choose From
- Customizable Email Notifications
- Full Reporting with CSV File Exporting
- Tons of parameters allow for easy customizations
- Upcoming Events Module
- Events Category Module
- Mini Calendar Module
- Google Events Map Module
- Custom Event Registration Form Builder with 11 form field types
- Private / Public events
- Custom Event Category Menu Views and Filters
- Discount / Promo Codes
- JomSocial and Community Builder Integration
- Free Updates
- Free Support
- Front End event management
- Event Meta Data and Keywords
- Free updates
- Individual or Group Registration
- Allow registrants to upload files
- Event Archive Manager
- Repeating events capabilities
- Multiple Event Registration with a single checkout
- Unlimited Form Fields
- Each event can have its own unique registration form
- Spam proof design...No hard to read Capchta images Needed!!!
- Registration Cut-off and Start Dates and Times
- Unique payment methods per event
- Calendar filtering by category
Optional customization services are available.
The issue that this customer was having was most definitely related to SH404SEf. We explained to him that our extension was compatible with all popular SEF extensions however SH404SEF was very common to producing issues with a lot of 3rd party extensions, not just ours when it can wrongly cache a URL. The issue this customer was having was not produced or caused by our extension and he was not using the latest version of SH404SEF. We told him to switch to the core SEF setting to prove to him that this was in fact an issue with SH404SEF and that our extension does in fact work fine with SEF settings enabled. We explained that we could not be responsible for a 3rd party SEF extension that was overriding our extension. This customer was very rude and condescending to our support staff right from the beginning and had no just cause to act this way as we were very professional and courteous in our support.
Yes it is true that our extension does not support calendar filtering by category. This is not advertized or implied in our feature list as this review so wrongly accuses. This customer did assume that this existed and when he asked us about it we told him that the feature did not exist. We only quoted the customer for the 15 hrs because he asked us to do so and we complied. As the customer stated this is a good extension and we feel that a low rating is not fair given that this extension is still the most feature rich event registration extension for Joomla.
I had NO issues installing the upgrade. It worked flawlessly.
Also now being able to receive an email that shows me exactly who registered and for which level and what class for each registration instead of a simple link saying someone registered is one of the components I have been waiting for. The only thing left I would like to see is the ability to easily move a person from one registration to another. That is not enough to make me switch to any other extension out there. I have used most of the free ones and this one is WELL worth the price.
Great support. Best and fastest I have ever encountered.
Wish we had done that much sooner.
Registration Pro is easy to set up and use. It's obvious a fair amount of thought went into the design.
I usually lean toward free extensions (who doesn't) but feel this one is money very well spent. Keep up the good work.
The only thing is that it is a complex ext and a newbie may have a larger than normal learning curve. But over all an awesome ext.
My only issue was that when i bought it i dont believe i was directed to the latest version and i had some issues with auto emails which didnt work. The ticket system is very efficient though and after i had spent too long trying to fix it myself it was pointed out to me that the latest version fixed my issue immediately.
Great service and a great product which i will be using again and again - thanks.
The installation was easy, the configuration was very intuitive, and it was installed and running within a few hours. I couldn't sleep so decided to work on the website -- and my client woke up to this portion of the site ready for them to start using.
I highly recommend this extension and Joomla Showroom. I expect it will only keep getting better.
Thanks Ken, coming from an actual Joomla Forum Team moderator this review means a lot to us.
The site I was building required a large amount events (nearly 1200 a year) and I tried Registration Pro first since the first few reviews I read indicated it was an effective extension with good support(the lesson here is to read all the reviews!!). Before I could input half the events Registration Pro had crashed the site due to excessive memory requirements. Apparently it is a resource intensive extension.
I contacted support looking for an explanation or help in resolving the issue only to be told (24 hrs later) that the problem "wasn't their component"...and nothing else.
I continued to try and get some effective support for a few days only to receive the same type of replies. They continually blamed the server and not their component and offered little or no help resolving the issue. While it is true that the site is hosted on a shared server with limited resources...the same can be said of over 90% of the sites out there. I have literally dozens of sites using Joomla and a variety of extensions and have never encountered the errors Reg Pro caused.
When it became apparent that Reg Pro would not work for me I contacted them about a refund. Not suprisingly, I received the same reply I had before..."it's not our component"
In the end, I turned to Nathan and the DT Register component. It worked great and the support was immediate and very helpful. The site is up an running. Personally, I've had my last dealings with Joomla Showroom and their products.
This client had issued because they had modified the database directly and as a result it was causing errors in the component. The only reason that a fresh install was done is to fully repair all of the database errors that were caused by the client. Once the reinstall was done the component worked fine and had no further issues.
They did look at my system but the issue I had was I was using their configuration tools to manage custom fields and removed first and last name as community builder already had this but they said that since I changed it they would not support the application. I was cut off...
I had to do a full re-install from scratch to get any support.
The multi-user registration as part of a single registration works but barely, in the back end you can't see from each registration who paid and who didn't because of this clunky design.
My client was constantly comparing the registration pro and their paypal to see who paid. It made them very frustrated.
The out of the box reports end up being useless because of the multi-user registration issue.
Bottom line is I have a customer who is not going to use this component again and neither will I.
Please someone out there build a decent registration component!
All listed complaints from this client we resolved in our very next release. Due to the client making his own improper customizations it cause a lot of the extension to have other issues and that is why the re-installation of the software was required to fix his issues.


text:
- Conversion Rate Optimization & Marketing Blog | FutureNow - http://www.grokdotcom.com -
AIDAS: The Relevance of Satisfaction
Posted By The Grok On March 15, 2007 @ 6:14 am In Articles,Customer Experience,Persuasive Momentum,Word of Mouth | 11 Comments
Many people who have never been formally trained in sales or marketing still have heard the acronym AIDA [1]. E. K. Strong put it forth in his Journal of Applied Psychology article "Theories of Selling" in 1925. Alec Baldwin popularized it in the movie Glengarry Glen Ross.
AIDA is a basic sales framework that stands for: Attention (Awareness), Interest, Desire and Action. In our offices, we add an S to the acronym. For Satisfaction. If you fail to satisfy, all the other letters don't net you much more than alphabet soup.
To make this easy to 'grok,' let me share a little story with you.
Once upon a time there was a bloodhound. He lived on a yellow (not brick) road in a cozy little dog house with a blue roof. He got his one square meal a day and spent a lot of time playing with his favorite red rubber ball. But dry kibble is a pale diet, and he was always on the lookout for something with greater culinary appeal.
Attention. With the 220 million smell receptors in his nose, he'd go sniffing. As he sniffed, he'd find grass, shrubberies, weeds. Maybe some crumpled paper or a crushed soda can. Not exactly the sort of stuff his stomach got excited about. But one day, out of the corner of his eye, he caught sight of something down the yellow (not brick) road.
Interest. There was a blue plate on the road. Something very interesting was on that blue plate. He lifted his nose into the air, catching the first tantalizing whiff of … could it be … it certainly smelled like it … MEAT!
Desire. Not only did it smell like meat, it looked like meat. Red and juicy. Very unlike crumpled paper. Very much like meat. Oh! I've always wanted meat! the bloodhound yearned, and he galumphed faster in anticipation toward the blue plate sitting on the yellow (not brick) road.
Action. The closer the bloodhound got to the blue plate, the more he was convinced this really was an exceptionally fine piece of meat. His enthusiasm grew by leaps and bounds, until, as certain as he could possibly be, he lept upon the object of his dreams.
Satisfaction. The first bite was better than he had ever imagined. By the third bite, he was feeling remarkably territorial about his piece of meat (he was of no mind about the blue plate). Everything that came before this sublime moment was nice and necessary, but pure delight was the payoff. This was one happy bloodhound. If you could have seen his tail, you'd know!
The end?
Business have always set out the equivalent of blue plates and then encouraged bloodhounds (prospects) to come along. It has been a numbers game. If enough bloodhounds come along (traffic), a few of them were sure to leap.
But suppose that meat is made of rubber. Suppose it tastes like battery acid. The modern bloodhound of today doesn't just turn his nose up and walk away; he starts barking his twitter [2]. He posts a review to your website and then one to his blog. He takes a video of the sorry mess and launches a youtube campaign. Soon those rubber meat images wind up featured on flickr.
The lesson for persuading today's modern bloodhound is to serve up real meat and to keep providing the critical scent [3], from click to click and experience to experience, that keeps the bloodhound galumphing forward.
Doing business online – an environment in which taking action is the only tangible, measurable thing your visitors do – is only partly about capturing attention. You also have to be concerned with retention. Attention and retention. When you complete the momentum of AIDA with satisfaction, you complete the retention loop by making the process wholly customer-centered.
Satisfaction provides the critical closure for relevance.
How do you satisfy? It isn't really very hard: you identify your central message of relevance, communicate it relevantly and remain true to it steadfastly in word and deed, in product and service.
Start thinking how you're going to work at retaining all your bloodhounds, turning your yellow (not brick) road into the metaphorical equivalent of a Mobieus strip, by adding satisfaction into the equation. Satisfaction is the piece of the puzzle that allows you to truly integrate your branding efforts with your marketing efforts.
Bloodhounds remember where they found their satisfying, real, red, juicy meat. Their satisfaction makes it possible for you to capture their attention again and again!
Article printed from Conversion Rate Optimization & Marketing Blog | FutureNow: http://www.grokdotcom.com
URL to article: http://www.grokdotcom.com/2007/03/15/aidas-the-relevance-of-satisfaction/
URLs in this post:
[1] AIDA: http://en.wikipedia.org/wiki/AIDA
[2] twitter: http://www.twitter.com
[3] scent: http://www.grokdotcom.com/topics/vsadcampaign.htm
Click here to print.
Copyright © 2009 FutureNow's GrokDotCom / Marketing Optimization Blog. All rights reserved.


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with Chris Hedges
Featured Writer
Dandelion Salad
January 8, 2013
breakingtheset·Jan 8, 2013
Abby Martin Breaks the Set on Alternative Energy, Government Surveillance, and Serious Revolt in the US with Chris Hedges.
EPISODE BREAKDOWN: On this episode of Breaking the Set, Abby Martin looks at the benefits of renewable and alternative energy sources by highlighting countries that have already taken the initiatives to switch from fossil fuels.
Abby then talks to Executive Director of the Partnership for Civil Justice Fund, Mara Verheyden-Hilliard, about their Freedom of Information Act request that exposes surveillance of tens of thousands of Occupy Wall Street protestors, and the chilling effect it has on dissent. BTS wraps up the show with an interview with Pulitzer Prize winning journalist, Chris Hedges, about activism and journalism, Obama's presidency, the death of the liberal class and the second amendment.
Filed under: Dandelion Salad Featured Writers, Dandelion Salad Posts News Politics and-or Videos 2, Dandelion Salad Videos, Police State, Politics | Tagged: Activism - Protests - Boycotts, Chris Hedges, Chris Hedges on Dandelion Salad, infiltration, Meet the new boss the same as the old boss, NDAA, Occupy Wall Street on Dandelion Salad, Police State on Dandelion Salad | 3 Comments »


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The dopp kit, or toiletry bag, is vital for traveling, but it's also a big question mark. How much style does the bag that holds your toothpaste need to have? Features? Materials? For our latest survey, we've gathered nearly 20 dopp kits together across a range of prices, styles and functionalities — all priced well in their respective echelons. Once you've made your pick, all we ask is that you pack it right.
Dapper Dopps
Buying Guide: Dopp Kits
Style Pick: Killspencer Dopp/Folio
Ever clever bag brand Killspencer has just released this nifty accessory that's designed to tote your toiletries like any other dopp kit to your destination, without ruining your luggage thanks to a waterproof white tarpaulin lining. Once you've unpacked, the bag can then easily fold flat to become a document/tablet portfolio for your jaunts on…
Noel Nomad
Gift Guide 2011 | 10 Picks for the Traveler
The person who coined the phrase "getting there is half the fun", clearly never had to travel by air, train, bus, or car during the holiday season. No amount of planning can ever guarantee a smooth journey, but having the "right tools for the job", as they say, will go a long way towards making…
Because It's Time to Stop Packing with Ziplocks
Temple Dopp Kit
Temple's soon-to-be-released Dopp Kitt ($55) is a great looking upgrade for those of you wanting to class up your travel gear. Its amazing rugged looks come from re-claimed WWII era canvas that's been weathered, aged, and reborn into a bag. The leather detailing has also been salvaged off Swiss bread bags from the 1940s. Measuring…