Comments on: Last night's dogbite: Union

By: Gabriel

Gabriel — Sun, 13 Jul 2008 19:50:04 +0000

I know, Joana suffers the same fate of being my test subject on successes and abject failures alike.

It’s a thankless job, for sure. You all will just have to continue to suffer through it, poor dears.

Look forward to seeing you there!

By: Christine

Christine — Sat, 12 Jul 2008 21:52:35 +0000

Great post! Love the filigree…the hearts aren’t THAT noticeable…thanks for the honorable mention, too, though the only help I gave in the Union’s creation was to drink the ones that didn’t make the cut. Tough job I have…!

By: Gabriel

Gabriel — Sat, 12 Jul 2008 20:30:04 +0000

Excellent input, Keith! I’m going to be doing some liquor store visits while in NOLA and will certainly be looking up some artisan liqueurs while there because I’m extremely limited here.

I didn’t consider the sparkling wine much and used a Brut, but I’ll pay more attention to it next time. Thanks, Waldbauer, you really pulled the post together…

See you next week.

By: keith

keith — Sat, 12 Jul 2008 20:08:28 +0000

what an honor to be introduced by The Stranger… and damn, that picture!!!

okay, about The Union. Yes, delicacy is a must. The rosewater is the same you get anywhere, but yes a dropper is called for here. You’re trying to convey the ephemeral feel of roses, otherwise the bitter elements in the rosewater come out. Start with one drop, go from there. The creme de cassis definitely needs to be artisan. I use Edmund Briottet, which does not have the weird mouthfeel or alchemical taste. A light hand is essential here, too, no matter which creme de cassis you’re using. Also, experiment with different bubblies, as that can make a huuuuuuge difference. I’ve been using Lucien Albrecht Cremant instead of prosecco lately, and that’s changed it to almost a different drink.

hope this helps…

The Waldbauer Abides….