Besides, imagine Huntsman trying to fit his bar into a refrigerator.
I thought of that when I first saw this thread and I actually giggled.
Yeah, I know I am a cocktail snob, but the cocktail on the first hand would be faster/already cold, and, well....just wrong. Maybe 1/2 oz of water would sort it, BUT: If you stir over ice, it will be colder, because the ice will get the alcohol/water/sugar mixture of your cocktail down to a temperature colder than that of the fridge (the equilibrium temperature of the ice/cocktail mixture is colder than the equilibrium temperature of the fridge -- and I will check this).
Keeping in mind that I am stuck in the backwaters of Canada, the only one carried here is Marnier Lapostolle (Grand Marnier house).
I had meant to ask you about your trip to San Francisco the other month as I will be there for a week starting on Sunday, and I have designs on going to as many great bars as possible while there. I will transfer this conversation to your other thread.
Ah, well, at least you have Pineau. They do not sell it at all in my state, so I feel your pain.
San Francisco? Well, do Wilson & Wilson, for SURE. I only tried for three -- Wilson's, Absinthe, and Alembic. Wilson's was great, Absinthe was a great restaurant, but the cocktails we had were just a little better than OK and it was crowded, Alembic was rude and closed early (10:00pm) the night we went so we never tried it.
Anything distilled sits at room temp. All my wine is of course in my wine cellar. I do not have much in the way of liqueurs but I keep my vermouths (Vya red and white, Antiqua Formula red (Hunts, you have to try this)) in the fridge.
I'm with FG on removing whites from the fridge well before drinking. Reds I just drink right out of the cellar.
Oh, all my vermouths are in the fridge, mais certainment, Piob! Or did you mean that I have to try Antica? I rec'd it to you!
Edited by Huntsman - 7/25/11 at 6:54pm