Comments on: St. Germain Dinner at Fino Austin

By: Karl Arcuri

Karl Arcuri — Sat, 23 Oct 2010 23:54:42 +0000

Thank you so much. I got the ingredients according to your post so worst case I just spend some time trying to recreate it by trial and error.

By: dramnut

dramnut — Fri, 22 Oct 2010 21:25:45 +0000

I may have it, I will check my notes and post it here if I can find it.

By: Karl Arcuri

Karl Arcuri — Fri, 22 Oct 2010 21:14:49 +0000

I would love to recreate the Scotch Surprise that hasn’t been as readily available since Bill’s departure from Fino. Did you happen to get the recipe for this one?

By: dramnut

dramnut — Mon, 08 Mar 2010 19:57:44 +0000

Bill,

Thanks for the response and for the recipe. I look forward to trying it out at home (and will write about it here when we do).

I’ve corrected the bitters stuff in the post above. I’m not to the point yet where I can be sure of telling two bitters apart side-by-side, let alone identifying one on it’s own. It is fun to see what changing the bitters in a drink can do to/for it, though!

Thanks!

By: Bill Norris

Bill Norris — Sat, 06 Mar 2010 08:06:50 +0000

Thank you both for coming in for the dinner and for the kind words.

The grapefruit bitters are actually house made; the mole were bitter truth.

For the Cedar Fever, combine 2 oz hayman’s, 1/2 oz st. Germain and 1/2 oz zirbenz in a cocktail shaker w/ice. Stir until will chilled. Layer two dashes peychaud’s on top of the cocktail and garnish with flamed lemon peel.

Cheers,
Bill