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The dry shake will aerate better than stirring, and the aeration will bring out more of the complex flavors in a drink with so many herbal properties.
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Nov 9, 2023 18:44
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Bittercube Trinity bitters can be transformative for a basic cocktail. Baking spices and warm herbals abound. It's my favorite for Manhattans now, but for anything with Ango by default it should give something more thanksgiving-ey.
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Nov 9, 2023 18:56
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The Chad Jihad posted:Anyone have any thanksgiving/holiday themed cocktails they like? I've been press-ganged to be the drink guy at this year's. I've got some options picked out (gonna go 1 boozy and 1 sweet) but figured it'd be good to ask. We all have SUPREMELY unrefined palates, like, I made Alabama slammers once and was treated like a king I like Lost Souls punch for Thanksgiving. It's got a deep autumnal element. Kenning posted:I made a punch for my girlfriend's workplace party thing on Wednesday and it was exceedingly well-received. It's an original that was designed to evoke the harvest and the sometimes gloomy chill of autumn (even though I live in the Bay Area and it's been 70 degrees all week). I call it A few years ago there was also a mania for the Legend cocktail in this thread, which also fits the bill, although it's much stronger. vlad3217 posted:I got some Nonino a little while back and this is the best one I found in my death & Co book using it so far
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Nov 9, 2023 21:35
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Comb Your Beard posted:This punch post has been getting some buzz, positive and negative. https://punchdrink.com/articles/dons-mix-zombie-cocktail/ This looks really interesting, but also I get leery when a recipe says poo poo like "NB: For safety reasons, the quantity and ratio of grapefruit essence should not be adjusted." for at home use. It's probably fine, and tbh it's not like bars are necessarily better (see all the bars using actual tobacco steeped in alcohol as bitters back when). But would make me nervous I think.
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Nov 9, 2023 21:36
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barposting     
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Nov 12, 2023 02:29
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Tonight I made a Coin Toss, which was Phil Wards bartenders choice cocktail at Death & Company. Base spirit could be anything, but I went with Rye 2 oz Old Overholt BiB 100 proof rye whiskey .75 oz Carpano Antica Formula sweet vermouth .25 oz Benedictine .25 oz Yellow Chartreuse 2 dashes Peychauds Stirred for a while and strained into a chilled rocks glass since I own no coupes. Very nice. Maybe a bit sweet for some, but I like sweet cocktails if they have a boozy base. Edit: nice bar JUST MAKING CHILI fucked around with this message at 02:33 on Nov 12, 2023 |
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Nov 12, 2023 02:30
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Nice setup, Kostritzer out of a can is incredible.
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Nov 12, 2023 02:32
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it's like $6.99 for 4 500ml cans too lol
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Nov 12, 2023 02:38
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Koestritzer was the first beer I ever liked. Currently having a Silver Monk without mint or cucumber since I didn't have any. Bit sweet for me, think I'll try again with those and lose the syrup. Conceptually on board though. Last couple weeks I have discovered the Paloma and have been hard on those when not drinking hiyaoroshi sakes. Grand Fromage fucked around with this message at 02:50 on Nov 12, 2023 |
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Nov 12, 2023 02:46
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My place was built in 1978 and came with this minibar nook. I sometimes chuckle to myself and picture a guy with a handlebar moustache and bell bottoms offering to make a girl a drink here Almost put a second fridge here but I guess liquor store turned out to be more important  Added IKEA cabinet up top 
Steve Yun fucked around with this message at 03:44 on Nov 12, 2023 |
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Nov 12, 2023 03:38
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What is magic berry?
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Nov 12, 2023 04:41
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It’s a supernatural force. And don’t call me Barry.
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Nov 12, 2023 04:49
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Peeps ITT have a lot more booze than me.
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Nov 12, 2023 04:51
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It’s a pill that tricks your tastebuds into perceiving sourness as sweetness for half an hour. Lemons and limes taste like sugar! Mainly a party trick Nobody ever wants to try the powder that prevents you from tasting any sweetness for an hour. Pure sugar tasting like sand doesn’t quite kill at parties 
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Nov 12, 2023 04:51
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 Anyone in Los Angeles/Orange County that would be interested in this bar? My friend is selling her house soon and trying to sell everything in it. It’s a custom made piece using whole birch
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Nov 12, 2023 09:26
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We doing bar posting? I inherited quite an extensive bar with my house, do really like it for this most part. I would change the brown mosaic backsplash tile, I think my wife would change way more, but that costs money, not a priority. Like to keep just my core bottles up top. When I moved in I took out a third shelf to actually make the cabinets usable for bottles.      Decided to do a rum tasting since I have some different stuff in the same category. Everything was neat. Funky Jamaican - Smith and Cross vs Hamilton Pot Still Gold. Hamilton was much more pleasant. Not a fair fight neat with a 10% alc differential. Still surprised how harsh the Smith and Cross was neat, thought I liked it more. Apparently the Hamilton Black is not that different beyond the color. Dem/Guyana - Lemon Hart vs. El Dorado 5. El Dorado by a hair. I think it might be literally the same rum and it's dosed more. It carries it more. Still would gladly buy either. White Rum - El Dorado 3 (white) vs. Plantation 3 stars. El Dorado actually had more character. It goes in a different direction though than Plantation or even Probitas that I have had in the past. Think I'm converted. I like to mix with W&N Over white 1:1 for my house white. The 2nd and 3rd pairings practically tasted like water after starting with the Smith and Cross. 
Comb Your Beard fucked around with this message at 04:09 on Nov 17, 2023 |
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Nov 15, 2023 16:12
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Tonight I made a Penicillin 1.5 oz Abelour A’bunadh Speyside Single Malt cask strength Scotch (59% abv) .25 oz Ardbeg Wee Beastie Islay Single malt Scotch (47.4% abv) .75 oz lemon juice .5 oz 1:1 honey syrup .25 oz Portland Syrup Ginger Shaken in a tin, double strained. I didn’t float the Ardbeg on top, which I’ll try next time. This is a great scotch cocktail in the vein of a sour, just like a Bobby Burns is like a manhattan. Would drink again.
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Nov 18, 2023 05:32
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Penicillins are great, but most people use cheaper blended scotch in them and then float or atomize something fancier on top. I use Johnny black and spray Laphroiag on top.
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Nov 18, 2023 05:43
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has anyone tried Torani brown sugar cinnamon syrup, and if so, how is it? Their orgeat is pretty good.
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Nov 18, 2023 05:51
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Chemmy posted:Penicillins are great, but most people use cheaper blended scotch in them and then float or atomize something fancier on top. I use Johnny black and spray Laphroiag on top. I’m out of blended scotch and don’t really drink single malts neat anymore so I’m just using what I have in the bar. Made an other penicillin and floated the wee beastie on the top, I think I prefer it that way.
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Nov 18, 2023 06:29
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I like making a Penicillin with Benedicine subbed for the honey syrup. It's plenty sweet for me and Benedicine has a distinct honey note so it works well.
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Nov 18, 2023 06:31
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I’d never gone for a Boulevardier despite liking both rye and Negronis, but went for Anders Erikson’s 2-1-1 ratio and it’s a much more balanced drink that way than 1-1-1 or even 1.5-1-1. Doubtful a negroni is also better that way as he said, but got the rye down.
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Nov 18, 2023 08:11
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I finally got around to trying that milk powder milk washing technique. First try was a vieux carre, and it is definitely different. It certainly feels like it's been milk washed, also it tastes almost. Like a confection or butterscotch, but on top of a vieux carre. It's certainly very cool, I don't know if I like it more than the og cocktail but it's a fun trick and works well enough for me.
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Nov 18, 2023 09:04
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Waltzing Along posted:has anyone tried Torani brown sugar cinnamon syrup, and if so, how is it? Their orgeat is pretty good. We go through that one a lot in our household for espresso based drinks.
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Nov 18, 2023 15:11
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Grand Fromage posted:I like making a Penicillin with Benedicine subbed for the honey syrup. It's plenty sweet for me and Benedicine has a distinct honey note so it works well. I love this idea. I don't use honey syrup regularly enough to keep it on hand and I find it annoying to make honey syrup for 1 or 2 drinks.
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Nov 18, 2023 16:16
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I always just make the amount of honey syrup I need on demand. I have an electric kettle, so it’s trivial to boil some water and dilute down a half ounce of honey or whatever.
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Nov 18, 2023 16:31
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Horn posted:I love this idea. I don't use honey syrup regularly enough to keep it on hand and I find it annoying to make honey syrup for 1 or 2 drinks. Liber has a “fiery ginger syrup” that works great in a penicillin, it lasts a while in the fridge.
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Nov 18, 2023 19:24
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I tasted Benedictine and Drambuie side by side recently and I think they would both be excellent in a Penicillin. Drambuie is sweeter and less herbal though. Honey syrup is a pain in the rear end, I only make it an ounce or two at a time.
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Nov 18, 2023 20:00
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I don't have a fantastic taste for Scotch but I found that subbing the blended scotch with barrel strength bourbon and the islay with Rye makes for a really approachable and delicious variation.
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Nov 18, 2023 20:08
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A Gold Rush with a rye float sounds awesome.
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Nov 18, 2023 20:20
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Take a 3oz piece of ginger and wash well. No need to peel. Rough chop and blend with about 4oz of hot water. Strain out the juice, pressing hard to get as much liquid out as possible. Measure the volume of ginger juice - looking for 5oz of ginger juice. Add more water if necessary. Add 8oz of honey by weight to ginger juice and stir well to combine. Ratios I use are 2:5 ratio of whole ginger by weight:honey by weight. Then the juice:honey ratio is 2:3. I do 2lbs of ginger, 5lbs of honey, and that ends up being 52oz of ginger juice with the 5lbs of honey.
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Nov 19, 2023 00:18
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It's that time of year, so I made both Alton Brown's aged eggnog and Greg from HTD's fat-washed buttered rum. For the latter, this year I used Plantation original dark and I skipped the immersion blender which gave me trouble last year, and just gave it a good whisk instead. So I was able to properly do the whole thing where there's a puck of butter and you pour the rum through it. I haven't had it hot yet, but good gosh this stuff is amazing already.
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Nov 19, 2023 02:15
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After a not-fun experience being the designated bartender last year, I'm doing batch cocktails for the first time. Here's one I settled on from Batch Cocktails by Maggie Hoffman.
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Nov 19, 2023 04:30
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I love that book, I’ve made every recipe in it. They are sort of inconsistent because they are all from different bartenders but they tend to run pretty sweet across the board. Unchained Melody and Addison St are consistent crowd pleasers this time of year and aren’t super expensive.
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Nov 19, 2023 06:42
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This is a decade old grudge, but she got rid of one of Will Gordon when she was an editor at serious eats, he was one of my favorite writers. It's silly and honestly I should get over it.
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Nov 19, 2023 08:37
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I finally got my hands on some citric acid to make Jeffrey Morgenthaler's lime cordial and fixed myself up a gimlet with it. Good stuff!
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Nov 19, 2023 22:26
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Now you can make some super juice. Get some malic acid too. Start peeling your citrus and freezing them to make citrus juices.
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Nov 19, 2023 23:23
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Lord Hydronium posted:I finally got my hands on some citric acid to make Jeffrey Morgenthaler's lime cordial and fixed myself up a gimlet with it. Good stuff! Haven’t used it yet, but I have a bottle of Leopold Bros sour lime cordial, which I’m plan to use in a margarita or a mai tai or maybe even a daiquiri.
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Nov 20, 2023 05:13
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Any cocktail suggestions that use ruby port so I can finish off this bottle I opened about a year ago? I’ve kept it in a dark cool place with wine preserver gas in the bottle, so it drinks fine but I wanna finish it off before it goes off and/or to clear some space in the bar.
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Nov 20, 2023 06:39
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| # ? Jun 7, 2024 21:15 |
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JUST MAKING CHILI posted:Any cocktail suggestions that use ruby port so I can finish off this bottle I opened about a year ago? I’ve kept it in a dark cool place with wine preserver gas in the bottle, so it drinks fine but I wanna finish it off before it goes off and/or to clear some space in the bar. The Coffee Cocktail rules: https://www.liquor.com/recipes/coffee-cocktail/
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Nov 20, 2023 18:50
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