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Gonzo70

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About Gonzo70

  • Rank
    10,000+ Club

About Me

  • Location
    Chicago by way of Boston and NOLA
  • Interests
    Cruising, Sports, Travel, Dining Out & Singing in the Shower
  • Favorite Cruise Line(s)
    Celebrity
  • Favorite Cruise Destination Or Port of Call
    The Ocean - Love Those Sea Days!

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  1. I really enjoyed my dinner at Jose Enrique
  2. It has been a while since I ordered one, but historically it was always six mini-martinis. If you have a favorite, most bartenders would likely be willing to swap it in upon request.
  3. For a martini, my second favorite gin (after Monkey 47) is Old Raj. For a negroni my favorite gin is Kyro Koskue. Even people who tend to be whiskey drinkers and think they dislike gin generally love a negroni made with Kyro Koskue.
  4. A true martini would be approximately 2oz of gin and 1oz of dry vermouth stirred (not shaken) until it is diluted with about 1.5oz of water (served with either olives or a lemon twist). The chilling generated from the stir tones down the ethanol notes so the more subtle/interesting notes of the gin and vermouth to be pleasant. If using lower end gin and/or vermouth then typically one would not dilute as much (as the ethanol taste will mask the inferior quality) or make it a variation on a true martini and add additional ingredients to be the forward flavors, i.e. lemon drops, chocolate “martinis” etc. Using vodka is also a “play” on a true martini. A true martini using good quality ingredients should never be shaken; while it may be more of a “show” it messes with the texture and more subtle aromas and flavors, which are what makes a great martini great. A lot of people who tend to order “martinis” with vodka or extra components haven’t had a true martini made with good quality gin and vermouth and well executed. Mediocre gin or a martini made poorly can really taste bad, whereas with vodka being a neutral spirit, a great “vodka martini” doesn’t exist but it is also more difficult to make a bad “martini” with vodka. A martini with excellent gin (Monkey 47 is my favorite) and good vermouth that is executed well is a treat.
  5. Thanks for the correction; I was a Liddle' off; it is $25.
  6. Corkage to consume the wine in a dining venue or public lounge is $35 per/bottle. No charge to consume the wine in one's stateroom/suite.
  7. I am not the in charge of such definitions. The prevalence of lactose intolerance is 65%. A significant majority of people become lactose intolerant after childhood. It is the norm. https://ghr.nlm.nih.gov/condition/lactose-intolerance#statistics
  8. Approximately 2/3rds of adults are lactose intolerant; it is the norm.
  9. While this is generally permissible for North American bookings; bookings made in Europe do not have this option.
  10. On my Edge cruise even those in suites were having trouble getting slots from the dining package for Fine Cut (most slots were booked prior to the cruise starting). Try to take care of this first thing after you board; but be prepared with a Plan B. The more flexible you can be in terms of day/times you are willing to dine, the better your odds. A 7-8pm time slot is likely the most difficult; either an early time or late time is more likely to be open (if there are any openings).
  11. Agree with the others; this is not a big deal in the least. Last cruise I had was out of Port Everglades but I purposely chose to fly into MIA because I prefer spending a night there than FLL. Was an easy Uber ride the next morning to the port and cost under $40. Probably only cost about $25 more than a cab or Uber from a FLL hotel to the port would have cost. I'd be stoked for the $100 credit for this tiny hiccup.
  12. Strongly agree with this advice. Have done the Cozumel Chef food tour twice, once with Emily and recently with Jerry. Best Caribbean excursion I've ever done. Extremely well run company, friendly people, and amazing excursion. Consider it a blessing; probably MUCH cheaper than what you were going to be doing with Celebrity and likely a superior experience to boot. https://www.cozumelchef.com/
  13. At Michael's? If so, then yes. There is afternoon tea-time served by the butlers with finger sandwiches and some scones/pastries. Then just before dinner some canapes are served.
  14. Top suites (Royal and above) include a bottle of Champagne; lesser suites receive a bottle of sparkling wine. Top suites also always come with a premium beverage package; lesser suites often, but not always, come with this as a perk.
  15. Jackets are not required for any dining venue on Celebrity on any night.
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