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The Morgenthaler method seems like it would be bitter, since that's what usually happens when you macerate green stuff. Does the blanching prevent that?
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Apr 5, 2018 19:52
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I would imagine the blanching prevents that. I haven’t tried it though. Using heat on mint will give you the cooked mint flavor which is not very desirable. You might have better luck with a long slow cold or room temp flavor infusion.
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Apr 5, 2018 20:15
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Comb Your Beard posted:Mint julep season is coming up for me. What's the best method for mint syrup, Morganthaler with the blanching, blending, fine straining, or steep in hot syrup and cover? Can anybody vouch? I'm gonna try to use multiple kinds of mint this time. Blanch and blend, IMO. Keeps flavor and color much longer E: I usually to a ~10s boil and shock immediately. I never noticed a cooked mint flavor
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Apr 5, 2018 20:35
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I'm gonna try the blanch and shock method with both spearmint and peppermint, then pack the blender pretty full. I usually preserve my syrup with a bit of liquor I will probably add that in advance, could help pull out flavor. Will report back.
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Apr 9, 2018 20:01
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Currently visiting Atlanta, landed an apartment and will be moving here late May. We’re at Kimball House right now and are impressed thus far but I did have to tell our bartender how to make an Alaska. Came out fantastic though. The bottled French 75 with cognac and carbonated Muscadet and the draft Chartreuse tonic were both excellent.
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Apr 11, 2018 02:19
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poop dood posted:Currently visiting Atlanta, landed an apartment and will be moving here late May. We’re at Kimball House right now and are impressed thus far but I did have to tell our bartender how to make an Alaska. Came out fantastic though. The bottled French 75 with cognac and carbonated Muscadet and the draft Chartreuse tonic were both excellent. Go see my homie Pat at Ticonderoga Club! definitely worth checking out . I'm also planning a move out there in the next couple months and gonna be looking for bar work, I'm excited
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Apr 11, 2018 15:01
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poop dood posted:bottled French 75 The French 75 is one of my favorite cocktails, and now this is a thing I really want to make. I wonder what sort of shelf life it has.
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Apr 11, 2018 16:29
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Comb Your Beard posted:Mint julep season is coming up for me. What's the best method for mint syrup, Morganthaler with the blanching, blending, fine straining, or steep in hot syrup and cover? Can anybody vouch? I'm gonna try to use multiple kinds of mint this time. Thoht posted:I'd love to know, too. I've never been able to make a mint syrup I was 100% happy with. Nitrous infusion in an ISI whip makes a truly next level mint syrup. Bright and fresh with no earthy planty chlorophyll taste. I had the same issue, was never 100% happy until I tried this method. Plus it only takes 2 minutes.
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Apr 11, 2018 20:47
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goferchan posted:Go see my homie Pat at Ticonderoga Club! definitely worth checking out . I'm also planning a move out there in the next couple months and gonna be looking for bar work, I'm excited I went there yesterday too! Nice place.
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Apr 11, 2018 21:19
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friendly 2 da void posted:Nitrous infusion in an ISI whip makes a truly next level mint syrup. Bright and fresh with no earthy planty chlorophyll taste. I had the same issue, was never 100% happy until I tried this method. Plus it only takes 2 minutes. So just put a bunch of uncrushed mint leaves in syrup, pressurize and wait two minutes and that's it?
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Apr 11, 2018 21:36
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Steve Yun posted:So just put a bunch of uncrushed mint leaves in syrup, pressurize and wait two minutes and that's it? Pretty much! You'll get MAXIMUM FLAVOR if you muddle very lightly first. I rinse the stems/leaves, muddle a tiny bit, then pack the canister and pour in syrup. I've also gotten great results from just throwing in leaves though so who knows how necessary it is. Mint is so drat delicate. If you can see/smell lots of mint oil on the surface of the leaves, there's no way you need to muddle. I do recommend two nitrous charges. I charge, agitate a bit, wait one minute, charge again, wait one minute, vent the gas. It's pretty remarkable if you've never done it before. No woodsy flavor whatsoever. This is the same technique fancypants NYC restaurant Eleven Madison Park uses for all their mint infusions, so I'd imagine its tough to beat. friendly 2 da void fucked around with this message at 22:40 on Apr 11, 2018 |
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Apr 11, 2018 22:33
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What amounts? 1 bunch of mint? How much syrup?
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Apr 11, 2018 22:53
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Toast Museum posted:The French 75 is one of my favorite cocktails, and now this is a thing I really want to make. I wonder what sort of shelf life it has. I made a "French 75 mix" once and just added Champagne/garnish when serving. Worked quite well. After the event was over, the remainder of the mix lasted a few days.
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Apr 11, 2018 23:22
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zmcnulty posted:I made a "French 75 mix" once and just added Champagne/garnish when serving. Worked quite well. After the event was over, the remainder of the mix lasted a few days. I've done the same, though I don't think I ever tried keeping it longer than a day. Something about having it all ready to go in one bottle just appeals to me.
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Apr 11, 2018 23:33
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The Kimball House cocktail mentioned “carbonated Muscadet” in its menu description, leading me to believe they made the cocktail with a still wine (Muscadet, duh) and force-carbonated it before bottling. Pretty cool.
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Apr 12, 2018 04:59
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Can someone link me all the amazing punch recipes?
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Apr 14, 2018 03:47
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Tiny Chalupa posted:Can someone link me all the amazing punch recipes? https://forums.somethingawful.com/showthread.php?threadid=3438778&pagenumber=90&perpage=40#post447209540
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Apr 14, 2018 04:12
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Cocktail goons, I have a simple thought exercise for you. Say you are in Thai Airline's painfully mediocre business class lounge at Hong Kong International. The bar is self serve. The only measuring device availible is your eyes and judgement(and fingers really). The booze selection is as follows. Jim Bean, Johnie Walker Black, Bacardi Rum, Beefeater Gin, A middling Cognac, Stoli, Martini Vermouths (red and white) and Campari. The mixers are standard. The only garnish is lemon wedges, and the only juice is concentrate apple or Orange. What do you make? I made an old pal with the JWB. Best of a bad situation
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Apr 15, 2018 11:23
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Gin and tonic with campari, sweet vermouth and lemon juice is good. Like a Negroni tonic. Errant Gin Monks fucked around with this message at 21:14 on Apr 15, 2018 |
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Apr 15, 2018 21:12
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If the vermouth bottle hasn't been opened and then left sitting around at room temperature until there's dust on it, a Negroni. But it has been opened and then left sitting around at room temperature until there's dust on it. So, Campari on the rocks.
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Apr 16, 2018 00:51
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Presuming there's soda water, a highball with johnnie black and a twist.
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Apr 16, 2018 00:57
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Halloween Jack posted:If the vermouth bottle hasn't been opened and then left sitting around at room temperature until there's dust on it, a Negroni. But it has been opened and then left sitting around at room temperature until there's dust on it. Yeah I was gonna say Campari and a kolonopin
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Apr 16, 2018 01:44
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Origami Dali posted:Presuming there's soda water, a highball with johnnie black and a twist. If the soda doesn’t suck, a highball is always the answer.
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Apr 16, 2018 03:29
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Pound the bottle of vermouth, let some dribble onto your shirt and then drop it while breathing heavily and looking around the room while establishing eye contact with the other guests to establish cocktail dominance over them
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Apr 16, 2018 15:14
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My old pal was probably double strength due to my fat fingers. It was drinkable. The red vermouth was new because I had to open thr bottle. It got me a good buzz before the flight.
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Apr 16, 2018 15:27
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I did an experiment with some Aperol. Drank a bit of the dregs of my old bottle that had been on the bar for months being slowly used. Cracked open a new bottle and tasted that too. Surprisingly they were extremely extremely close in taste. Being 11% alcohol I would have expected it turn more like a vermouth. Anecdotal I know. Mint syrup ended up well. I'm not sure it tastes better than the other method though. Used a skimmer spoon to do the brief blanching in boiling water, easier. Used panela (Latino block sugar), tastes pretty different.
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Apr 18, 2018 19:28
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Because it's not wine based, I think? I don't think there's much threat in oxidization because neutral spirit doesnt oxidize like fortified wine does.
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Apr 19, 2018 04:43
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Actually you're right, that's a pretty simple explanation.
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Apr 19, 2018 20:05
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What is the best gin for a Negroni. I only got to appreciate gin long after rum and whiskey, so I don't really know much about unique gins like Hendrick's.
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Apr 19, 2018 20:19
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After trying a bunch of them over the years, I prefer standard Bombay dry (i.e., not Sapphire) for most cocktails, but I'll let the actual professionals weigh in.
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Apr 20, 2018 01:29
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When it comes to London dry gins it's mostly personal preference. I'm partial to tanqueray & St George junipero, but honestly once you get to Beefeater level and up all the major London drys are really good. They've been around as long as they have for a reason.
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Apr 20, 2018 02:47
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Can anybody recommend a favorite “white” rum for home cocktails that’s at a good level between affordable and not complete garbage?
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Apr 20, 2018 06:13
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curlys gold posted:Can anybody recommend a favorite “white” rum for home cocktails that’s at a good level between affordable and not complete garbage? Havana Club 3 Años. Only if you're not in the US, probably.
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Apr 20, 2018 06:17
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I haven't sampled a great variety, but Cruzan has worked well for me so far.
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Apr 20, 2018 06:29
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Fun thing about rum is that even the good stuff is relatively cheap. I like Barbancourt white as my "rail" white rum at home. Got that funky hogo poo poo goin' on without being too forceful of a presence.
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Apr 20, 2018 06:41
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Cruzan is cheap and pretty serviceable. We have a bottle of Diplomatico Planas at home that we LOVE.
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Apr 20, 2018 13:49
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If you're in the eastern US and you can pick up a bottle of Maggie's Farm white rum, do it. It's excellent and less than $30 (in PA, anyway). I mean, it's also good outside the eastern US, but I don't know if it's available. 
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Apr 20, 2018 14:10
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Cool, thanks. Now I’m going to try and make some orgeat. Wish me luck.
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Apr 20, 2018 16:10
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Fart Car '97 posted:When it comes to London dry gins it's mostly personal preference. I'm partial to tanqueray & St George junipero, but honestly once you get to Beefeater level and up all the major London drys are really good. They've been around as long as they have for a reason. curlys gold posted:Can anybody recommend a favorite “white” rum for home cocktails that’s at a good level between affordable and not complete garbage? The best white rum I've ever had is still Flor de Cana Extra Dry. Unfortunately they are a hellworld garbage dick company so I don't buy from them anymore. Seconding Cruzan.
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Apr 20, 2018 16:21
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Halloween Jack posted:Beefeater in particular is good, but I find it to be a little mild. What do you think of plain old Gordon's? Really? That loving sucks I usually stock their 18 year. I'm going to have to quit buying it now aren't I?
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Apr 20, 2018 21:02
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