I’ve never done this, but would like to try. Can you tell me what liquor you used and if you also added sugar. Also, how long do they keep in the refrigerator and how did you use them? Thank you! (13 replies, last updated by DaisyM May 27, 2009)

The menu went out on sunday. I don’t see it on the website, so i’ll go ahead and post it when i get home. I’m very disappointed in it, i’m sad to say. They follow through with the liquor-in-everything... (6 replies, last updated by Erin June 9, 2004)

If you’re a whiskey fan in general, there are some inexpensive curiosities to be had in the South that you just can’t get up North, such as corn whiskey and local varieties of unaged corn liquor. Try J.W. Corn or... (16 replies, last updated by danna October 18, 2006)

So I have this odd habit of buying old liquor from people. Strangely, I get a lot of it at garage sales and through my mother’s network of older friends and I have been noticing some interesting stuff – even basic... (15 replies, last updated by davis_sq_pro August 26, 2008)

Tonight, Jim P, VI, and I were hosted by Home Liquors, a hole-in-the-wall joint on Roosevelt Road, just east of Harlem that Jim had spotted on a bike excursion. It’s easy to miss: I located VI, with my cell, as he walked in... (6 replies, last updated by David Hammond July 4, 2003)

.... Then there are also the realities of high-fructose corn syrup and the american liquors. Are there certain words that remind you of other countries? Let’s keep it civil, we’re only allowed to make fun of other... (3 replies, last updated by Sam Fujisaka March 5, 2007)

Delis use large steam cabinets to keep their corned beef and pastrami from drying out while keeping it warm. If you are making them far ahead—like the day before, I’d keep them in pot liquor, but once you get closer... (4 replies, last updated by Uncle Bob March 6, 2008)

Ok, I already know the answer to this question but I guess I’m just venting. I don’t understand why corn syrup has become such a staple ingredient in everything I purchase in the supermarket. It has become nearly... (17 replies, last updated by Jess January 24, 2006)

in the wine cellar, and my father called me down, telling me, "you may never get another chance in your life to have aged corn liquor this good, so even though you’re not old enough, maybe you’ll remember trying... (27 replies, last updated by ScubaSteve March 16, 2009)

for the initiated). Back in the day, Corn whiskey and Rye were much the same. No barrel aging was involved. Barrel aging in charred oak barrels is what gives most whiskey and some rums their color, and much of their flavor. So... (8 replies, last updated by JMF February 8, 2009)

- perhaps he just did dinners for a while in order to get his liquor license? Or business wasn’t that good? But we’ve never had a bad meal there, and I’ll have to try the corned beef hash next time. (17 replies, last updated by Christopher June 11, 2001)

What have been your best and worst liquor purchases? While I don’t drink much of it myself, my best purchase was my first bottle of amaretto. I was able to make quite a few nice drinks for my wife, who then embraced my... (28 replies, last updated by Paulustrious October 16, 2009)

they rely primarily on the corner food and liquor store? Any information will be helpful and much appreciated. Comming from Philly, I’m familiar with the corner store, but they were just for “odds and ends” or... (7 replies, last updated by monavano February 8, 2008)

Ha sorry I made the mistake of asking a question and so [moved . . . ]. I intended my post to be about fresh corn being available in Ontario and the 340 beers the Liquor Control Board of Ontario have brought in from 40 countries.... (4 replies, last updated by chef chicklet July 27, 2008)

We always have a problem when we want pizza, because my partner likes a crispy crust. And ordering from Veneto gets very expensive. We tried Tony D’s yesterday, in Corn Hill Landing. It was really good. I guess they do... (4 replies, last updated by szeidman January 4, 2009)