Post #721325 by AceExplorer on Sun, Jun 29, 2014 10:04 PM

Glad to help! And the nutmeg question is a good one.

I do both -- grate my own, and use stuff in a jar. The nutmeg contains oils which will oxidize when exposed to air, so grating fresh is always the best way to go for absolute strongest flavor. Letting ground or grated nutmeg sit for too long likely causes the oils and aromas to disappear slowly over time. But for larger groups where you're making a lot of drinks or where you are really slammed behind the bar, I think it's perfectly ok to use store-bought ground nutmeg and sprinkle it a little more generously to make up for some of the lost flavor and aroma. I think that if you have a lot of good rums and fresh ingredients, then it makes sense to also grind your own nutmeg.

On grating nutmeg:
A Microplane grater works very well, however in the process of grating you create some static electricity and the process can be a bit messy. Grate into a medium-sided bowl with as few ridges as possible, then you'll have an easy time collecting your grated nutmeg. Or grate nutmeg directly into your guests drinks to really impress your guests. The hand grinders work well from what I heard one person share with me at The Hukilau this year, but I don't own one yet. We hand-grated all the nutmeg for the drinks at the Hukilau symposia this year for ultimate freshness and authenticity.