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Snow Cone Capone posted:Death in the Afternoon more like Punch in the Face amirite It’s one of my favorites, and has been for a dozen years. You’re one of us, now. Careful not to have 4 on a Saturday and wake up in your hotel room with a collection of new brooks brothers sweaters. In august. Happened to a friend. Now…try splitting the absinthe with green chartreuse… 
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Aug 13, 2022 13:59
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Picked up a bottle of yuzu liqueur (choya brand) on a whim, any suggestions?
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Aug 14, 2022 06:49
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field balm posted:Picked up a bottle of yuzu liqueur (choya brand) on a whim, any suggestions? Mix it with rum and lime and some syrup.
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Aug 14, 2022 06:51
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Comb Your Beard posted:The sherry hype train keeps continuing. If I didn't like fino and didn't like amontillado, should I still give manzanilla a chance? Don't like oxidized flavors. Don't like sweet wine either. I know the definitions of each type. The key to enjoying amontillado is finding a good cask. I know of such a cask, follow me.
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Aug 14, 2022 20:09
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So my good liquor store is a good drive from where I live, meaning I only drop by every few months. I'm currently down to the end of my base spirits, which is now just Bourbon and Vodka. I've never been a huge Vodka fan (almost anything with Vodka I find works better with Gin), but I figured out a Cosmopolitan spec that's really been killing it: 2oz Vodka .5oz Lime Cordial (Morganthaler's recipe specifically) 1oz Cointreau (I'm using Triple Sec since it's all I got right now) 1oz Cranberry Juice 2 dashes Orange Bitters 1 barspoon Aperol The Orange Bitters, Orange Liqueur and Aperol really livens up the cranberry x vodka mix, and that Lime Cordial is just absolutely killer.
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Aug 18, 2022 05:16
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Made a Daiquiri using Smith & Cross and it’s amazing!
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Aug 19, 2022 05:20
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obi_ant posted:Made a Daiquiri using Smith & Cross and it’s amazing! A Daiquiri is the truest way to experience what a rum has to offer. Sure, neat is good, but when mixed appropriately with lime and sugar you see all sorts of other interesting things. Also, a daiquiri is probably my favorite cocktail, even more than a sazerac or a martini.
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Aug 19, 2022 06:15
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Daiquiris over everything. I made a paw paw cordial with vanilla sugar at work and it makes a loving life-changer of a daiquiri. Pale three-island rum, Rum-Bar Jamaican white rum, that poo poo, a touch of coconut liqueur, lime.
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Aug 19, 2022 06:30
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I was asking about creme de cacao the other day. I ended up ordering Tempes Fugits version. The shipper sent Creme de Noyaux by mistake. They told me to just keep it so another bottle for the collection. No idea what to do with this. I'm not a fan of marzipan but I'm sure there is something interesting to do with it.
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Aug 19, 2022 21:40
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Waltzing Along posted:I was asking about creme de cacao the other day. I ended up ordering Tempes Fugits version. The shipper sent Creme de Noyaux by mistake. They told me to just keep it so another bottle for the collection. No idea what to do with this. I'm not a fan of marzipan but I'm sure there is something interesting to do with it. The Pink Squirrel is delicoius. Other than that I think you can sub it for amaretto in drinks that call for that.
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Aug 19, 2022 22:46
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my kinda ape posted:The Pink Squirrel is delicoius. Other than that I think you can sub it for amaretto in drinks that call for that. an Alabama Slammer is already red and sweet so its a good candidate especially if you use a fancy sloe gin which is less red and less sweet
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Aug 20, 2022 16:54
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Return of the heat put me In the mood for a nice whiskey sour, so I made this drink from my favorite bar called The Molino (amaretto sour) 1.5 oz rittenhouse rye 0.75 lemon 0.5 oz disaronno 0.5 oz rich Demerara syrup 1 egg white Dry shake, shake with some ice and pour into a 6 oz beer glass. Delicious. What’s everyone’s prefer shake method for egg white drink?
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Aug 20, 2022 19:13
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At work we single shake with a protein shaker ball and like five or six of our lovely ice cubes from our cheapo ice machine. Shake until the ice completely dissolves and it comes out perfect.
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Aug 20, 2022 21:11
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The creme de cacao arrived today. WHOA!
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Aug 21, 2022 04:32
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Booties posted:Return of the heat put me In the mood for a nice whiskey sour, so I made this drink from my favorite bar called The Molino (amaretto sour) This sounds delicious. I shake with ice and no egg first for like 10s to mix and cool down. Then I strain and add an egg white and pull off the spring from a Hawthorne shaker and add that in for extra agitation. I then shake for a long rear end time until I'm tired and pour directly into the glass (no need to strain again since there are no ice chunks) This gets a ton of delicious foam
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Aug 21, 2022 05:49
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Decided to give cognacs a try! I've never messed with them at all. Closest I've come is using E&J VSOP in Between the Sheets, and those were delicious, so I figured I'd splurge a bit Honestly, the Remy Martin is...OK, I guess? extremely oaky and the alcohol has a real bite. The ABK6, on the other hand, is phenomenal. Like a warm apple pie with vanilla ice cream. Will probably be excellent in some cocktails, but just fantastic and smooth as hell on its own. The Symbole I got mostly for cooking (it was like $4 more than E&J VSOP), but it's not terrible and will probably sub in for the ABK6 when I'm too drunk to be discerning in my brandy/cognac cocktails  Also picked up a bottle of this stuff:  It's really dang good! Sweeter than Campari but not as sweet as Aperol. So far I've had it straight and mixed with tonic per the bottle recommendation and both are delicious. I have a feeling it'll be super good replacing Campari in a negroni, too. e: oh yeah, and I grabbed a bottle each of Dolin sweet and dry vermouths. Haven't opened the dry yet, but it's pretty incredible how much better the $12.99 Dolin sweet is than the $9.99 Martini & Rossi sweet! Snow Cone Capone fucked around with this message at 06:07 on Aug 21, 2022 |
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Aug 21, 2022 06:01
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Wait until you try Capano Antica
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Aug 21, 2022 06:36
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That's next on my list tbh also Dolin has a white, sweet one that I'm curious about but I dunno what I'd use it in
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Aug 21, 2022 06:51
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Dolin Blanc vermouth is what you're talking about, and it's great! Think of it as an equivalent to sweet vermouth that works better with lighter spirits. You can make really interesting tequila/mezcal Manhattans and Negronis, for example. You can also use it instead of dry vermouth for a more luscious Martini and stuff like that. Or try a Bamboo! Blanc vermouth can do anything that the other two can do, I think it's really underrated.
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Aug 21, 2022 07:30
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Martini & Rossi are so far down the chain, they really should be less than half the price of Dolin. Picked some up for martinis this week and it's completely garbage. For the extra few bucks, Dolin is the choice any time, especially blanc. But that's all they had, and it's still a nope. Pour it down the drain and make a gimlet or rickey.
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Aug 21, 2022 13:33
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The Polish Pirate posted:This sounds delicious. It was! Garnish is a luxardo cherry btw. This recipe is dry shake then only has you use few ice cubes and shake until melted then pour directly into the glass. I’m not a fan of that method and like the way you described better.
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Aug 21, 2022 16:14
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I’ve started turning to an electric milk frother when I want extra body or foam in a drink and it works a treat. Also very nice for layering a cap of cream over a white Russian.
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Aug 21, 2022 17:15
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So I've been sticking to Fever Tree and dabbling with Q's regular and "spectacular" versions of tonic water but uhh guess I'm going with Fentiman's for a while 
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Aug 21, 2022 20:51
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Fentiman’s is far and away better than Fever Tree or Q. You’re extremely lucky.
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Aug 22, 2022 03:51
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Fentiman’s cola rules.
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Aug 22, 2022 03:59
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Wow, that blend of Denizen and Smith and Cross we were discussing a while back makes a very good planter’s punch. Stray thought: I’ve gotten really into having super lime around when I’m in rum mode. It takes so much of the effort out of mixing a tropical drink! Next time I batch some up, I am going to try and work out an appropriate measure of salt to add to it, to hopefully also streamline the need to add salinity to my citrus drinks.
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Aug 22, 2022 17:35
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A dropper full of salt water is pretty easy and convenient
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Aug 22, 2022 18:02
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Yeah, mix up a 10:1 saline solution and keep it in a dropper bottle. Squeeze a dropper of it into your drinks whenever you want, couldn't be easier.
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Aug 22, 2022 18:44
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Trip report: that Amaro is too sweet for a negroni. Between it and the sweet vermouth it's almost overpowering. Maybe I'll try it wjth dry vermouth instead? It does have that earthy bitter Campari taste, and it mixed well with the gin but it needs something instead of the sweet vermouth to balance it out.
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Aug 23, 2022 00:45
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I bought some Italicus on a whim, half because the bottle is pretty, but it's delicious on ice! Anyone have some cocktail recipes that use it?
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Aug 25, 2022 05:15
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Comb Your Beard posted:Apple cider reduction demarara syrup This was interesting. Winged it no recipe. 8 cup apple cider, 2 cup demarara sugar (bigger crystals, finer would have been more mass). Reduced the hell out of it. I was going to add a tiny bit of malic acid but the reduction really reduced the natural apple acidity along with it, only added a like 0.5 g afraid of messing it up. Ended up overdoing it, it was the consistency of hard honey cold. Added liquid cider back and microwaved, stirred, to dilute it to usable . How do you nail reductions? Is there a trick besides pouring it back out into a pyrex to measure the volume? That would be so sticky and messy though. Want to get that happy zone where it's still liquid at fridge temp but it's strong and concentrated. Also don't add your everclear preservative to the very hot syrup it will boil off alcohol. Result is delicious though!
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Aug 25, 2022 13:05
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If you're using a store bought cider you should check the nutrition label for the grams of sugar. You'll want to divide it down to grams sugar per ml of liquid, so you can then figure out how much you want to reduce it in order to achieve the desired sugar/ml amount before adding the demerara, with your end sugar % in mind (50% being 1:1).
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Aug 25, 2022 13:50
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my kinda ape posted:I bought some Italicus on a whim, half because the bottle is pretty, but it's delicious on ice! Anyone have some cocktail recipes that use it? It’s very nice with gin, dry vermouth, and a couple of olives or cocktail onions. It also pairs nicely with grapefruit juice and a little soda.
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Aug 25, 2022 14:23
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To easily see how far it’s reduced, all you need is a wooden skewer and a sharpie. Stick the skewer in and make a mark where the liquid level is, then you can easily tell when it’s reduced in half or whatever.
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Aug 25, 2022 17:01
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Comb Your Beard posted:This was interesting. Winged it no recipe. 8 cup apple cider, 2 cup demarara sugar (bigger crystals, finer would have been more mass). If I were trying to make a cider syrup I don't think I'd reduce it at all. Heating it is going to kill off the more delicate flavors of the cider, which it sounds like you'd prefer to preserve. I'd just titrate the demerara sugar in there, stirring and stirring til it reaches your preferred level of syrupiness.
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Aug 25, 2022 17:16
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This is good advice thanks, depth finder stick and using the nutrition facts. It actually didn't kill the flavor, the boiling. Starting with Giant brand, not artisan stuff. It tasted right. Now for fall weather to come to make the apple-inolved cocktail feel timely. Googling is telling me 1 cup fine sugar weighs 200 g. Comb Your Beard fucked around with this message at 17:28 on Aug 25, 2022 |
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Aug 25, 2022 17:25
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For anyone that uses Beachbum Berry's total tiki app for recipe references, they just released early access to the next "evolution" of the app as Total Tiki Online. It's free right now to try out but the eventual model will be a $3 monthly sub. Beachbum had mentioned at tiki oasis that this would be a "regularly updated" database and also include some more historical info for recipes as well as adding some features that weren't possible with the app. If you have a passing interest in tiki stuff, it's probably worth at least setting up a demo account to check it out, doesn't cost anything right now for early access. https://totaltikionline.com
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Aug 25, 2022 17:51
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Apple cider molasses has been a thing for hundreds of years. It’s delicious. It would have been too pricy for me to reduce it that much (I think it called for 1/8), so I would reduce it in half and then add half that volume in Demerara sugar. Very tangy and rich and a quarter ounce is beautiful in a fall flavored Old Fashioned
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Aug 25, 2022 21:02
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Are there any cocktails that use orange syrup? I couldn't really find anything. Wife made candied oranges and ended up with a big rear end Mason jar full of the stuff.
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Aug 25, 2022 21:06
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I've been there, and my solution was to add vodka and use it in place of triple sec.
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Aug 25, 2022 21:36
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