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Cocktail pretension ahoy in this little diddy: https://www.youtube.com/watch?v=EB2aVzmPxxM I learned so much.
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Jan 19, 2012 23:39
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| # ? May 16, 2024 23:51 |
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It was all pretty "Heh" until he was doing the hard shake and then it was lol. Although he was using a pair of tins and the hard shake is supposed to be with a cobbler shaker 
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Jan 19, 2012 23:58
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Man, that makes me want to sell my vests. Almost.
bloody ghost titty fucked around with this message at 01:03 on Jan 20, 2012 |
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Jan 20, 2012 00:54
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PS I am barrel aging a white rye/white vermouth/orange bitter cocktail right now, y'all can straight up blow me.
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Jan 20, 2012 01:01
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Yo Veggie I've got a buddy whose dad has a show running on Broadway this year so I'll be out to see it. I wanna try that cocktail when I get to New York.
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Jan 20, 2012 02:20
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Pm me when you come through town, I know a spot or three.
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Jan 20, 2012 05:33
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Hey, um... does whisky ever go bad? I haven't touched my bourbon in a year and now that I decided to have some again, it's cloudy.
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Jan 21, 2012 08:29
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It happens, it should still be fine though. Certain compounds in the bourbon can cause it to become cloudy under certain conditions, but it'll taste fine. http://en.wikipedia.org/wiki/Chill_filtering edit: to be clear, bourbon becoming cloudy happens, not it going bad. Xandu fucked around with this message at 08:52 on Jan 21, 2012 |
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Jan 21, 2012 08:41
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Steve Yun posted:Hey, um... does whisky ever go bad? I haven't touched my bourbon in a year and now that I decided to have some again, it's cloudy.
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Jan 21, 2012 21:17
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I thought most bourbons were chill-filtered as a matter of course.
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Jan 21, 2012 22:37
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Can anyone suggest a good bourbon for an Old Fashioned? I've had em with Makers Mark and Blantons, but dont know what might be a good options at the liquor store. Dont know nearly enough about Bourbon to decide myself.
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Jan 24, 2012 15:38
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Walked posted:Can anyone suggest a good bourbon for an Old Fashioned? I've had em with Makers Mark and Blantons, but dont know what might be a good options at the liquor store. If you like Blanton's, I'd say take a look at Buffalo Trace, Basil Hayden's and Woodford Reserve (my personal go-to bourbon). Black Maple Hill is also pretty awesome but I haven't spent the time to hunt it down in a store, just had it at a bar. I like some of the suggestions here too: http://drinks.seriouseats.com/2011/06/stocking-your-home-bar-best-bourbon-expert-advice.html
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Jan 24, 2012 16:24
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I'd start with Buffalo Trace. Versatile, inexpensive.
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Jan 24, 2012 16:50
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Thanks guys, thats what I needed to know. Buffalo Trace is priced rather well too. Woo
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Jan 24, 2012 17:02
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Also, in making your old fashioned, try prepping up a batch of demarara sugar in a 1:1 simple syrup, it gives a depth of flavor that white sugar can't match, and pairs really well with Angostura bitters.
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Jan 24, 2012 17:24
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It's my opinion that brown sugar simple syrup makes the drink taste different because it's nowhere near as sweet. I make simple syrup with turbinado sugar and a 2:1 sugar to water ratio. The difference in taste is almost trivial, but I like that it adds a bit of color to the drink. Also as noted above, it seems to pair REALLY well with Angostura.
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Jan 24, 2012 18:28
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I favor Wild Turkey as a go-to bourbon for most of my mixing. However, the best Old Fashioned I've ever had was made with Smith and Cross navy strength Jamaican rum.
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Jan 24, 2012 23:43
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I like to use cane sugar for rum old fashioned drinks, the flavor profile is complementary. Be sure to water it down a little.
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Jan 25, 2012 00:56
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Yeah I usually let it sit on the ice for a couple minutes to get it to ideal drinking proof. That stuff is like a flavor explosion.
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Jan 25, 2012 02:04
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Kenning posted:Yeah I usually let it sit on the ice for a couple minutes to get it to ideal drinking proof. That stuff is like a flavor explosion. That's what a good shake/stir is for, the dilution, then strain it over fresh ice into a new glass.
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Jan 25, 2012 03:58
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Water down the cane syrup. Definitely dance that girl around in the glass until her legs give out.
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Jan 25, 2012 04:05
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A hundred times yes to the rum old-fashioned with Smith & Cross. I like using Bittermens xocolatl mole bitters in mine. As for bourbon old-fashioneds, I like Old Grand-Dad bonded. Cheap, strong, and great.
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Jan 25, 2012 04:29
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Jahoodie posted:That's what a good shake/stir is for, the dilution, then strain it over fresh ice into a new glass. I don't have a freezer that automatically makes ice so decent drinks ice is something I try to conserve. Also I drink cocktails quickly enough that new ice isn't necessary – there's no way the ice will melt down before it's gone.
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Jan 25, 2012 05:38
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The Fitzgerald is officially my drink of choice for showing people that drinks can be more complicated than "Spirit & Mixer" and still be easy/delicious. 2:1:1 ratio of gin, lemon juice, simple syrup, and a dash or two of Angostura, shake and strain. This is probably a well known drink considering it's a basic sour recipe, but I hadn't had one before and loved it.
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Jan 25, 2012 20:02
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I somehow haven't heard of or thought of that one before, which is weird because yeah it's just a sour with some Angostura. Gonna try it out tonight though, I have high hopes. Also it's a great name.
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Jan 26, 2012 02:01
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At a few different bars I have some variation on "Margarita w/ chili syrup" and I have loved them all. Anyone here have a favorite recipe for something like this before I go off making spicy syrups?
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Jan 28, 2012 00:43
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Macerate chopped jalepenos and habeneros in vodka two days, fine strain and add 1/8 oz at a time.
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Jan 28, 2012 04:05
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Kenning posted:I don't have a freezer that automatically makes ice so decent drinks ice is something I try to conserve. Also I drink cocktails quickly enough that new ice isn't necessary – there's no way the ice will melt down before it's gone. To each his own, but good ice and proper use of it is key to good cocktails. Any of the major "famous" cocktail bar books have a section or chapter discussing this (PDT, Employees Only, ect). I have the Tovolo silicon cube trays (normal and king cubes). Presentation of rocks drinks over them is pretty nice. I might also get the long thin rectangular cube tray, I got something in a Collins glass with just 1 big cube like that and it was great.
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Jan 29, 2012 17:03
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Vegetable Melange posted:Macerate chopped jalepenos and habeneros in vodka two days, fine strain and add 1/8 oz at a time. This was plan B. My plan A was to cut the peppers up and boil them with the sugar for the simple syrup.
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Jan 30, 2012 00:42
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Jahoodie posted:To each his own, but good ice and proper use of it is key to good cocktails. Any of the major "famous" cocktail bar books have a section or chapter discussing this (PDT, Employees Only, ect). Yeah I have the Tovolo king cubes, I love them. I should clarify: I'd only ever serve rocks drinks over fresh ice, but I only ever serve shaken/stirred drinks up, so it's neither here nor there.
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Jan 30, 2012 02:11
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bunnielab posted:This was plan B. My plan A was to cut the peppers up and boil them with the sugar for the simple syrup. I may be wrong here, but it seems to me like the capsaicin (along with the flavor) would be more alcohol soluble than water soluble. I've no sort of evidence for or against this, but sugar water doesn't sound like it'd pick up the flavor as well as a spirit.
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Jan 30, 2012 06:44
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But Not Tonight posted:I may be wrong here, but it seems to me like the capsaicin (along with the flavor) would be more alcohol soluble than water soluble. I've no sort of evidence for or against this, but sugar water doesn't sound like it'd pick up the flavor as well as a spirit. I sort of have that impression as well but one of the bars I had the drink at definitely had the pepper in a syrup form. I bought more then enough habs so I can try both ways.
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Jan 30, 2012 15:10
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Yeah, I find that the vodka extraction works better than the water/sugar syrup, the flavor is more pronounced, which is important when you are mixing the infusion with other spirits and modifiers.
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Jan 30, 2012 17:41
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Vegetable Melange posted:Yeah, I find that the vodka extraction works better than the water/sugar syrup, the flavor is more pronounced, which is important when you are mixing the infusion with other spirits and modifiers. Do you think it will is worth it to try and infuse some of the tequila I will be using or is that a waste of time? Infused vodka will be more generally useful as it is neutral enough that I can use it for other cooking stuff.
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Jan 30, 2012 23:07
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I use infused tequila for a drink at one job, but its popular. And loving delicious. The vodka was just to have a neutral base, for adding to different drinks. Use a nice blanco tequila, you could probably get away with it. Espolon would be my choice, or chinaco.
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Jan 30, 2012 23:12
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Vegetable Melange posted:I use infused tequila for a drink at one job, but its popular. And loving delicious. The vodka was just to have a neutral base, for adding to different drinks. Use a nice blanco tequila, you could probably get away with it. Espolon would be my choice, or chinaco. I usually use Cazadores Reposado (or 1800 if I am making a vat of them) for Margaritas because the woodsiness works with the tartness. I think for this I want to play up the fruitiness of the habs so maybe something lighter? I admit to knowing nothing about blancos as I usually avoid them. I have never heard of the brands you mentioned, the liquor distribution where I am is really bad but I will look for them.
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Jan 31, 2012 01:27
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I think the Manhattan is rapidly becoming my favorite cocktail. I'm drinking a 2:1 Rittenhouse Bonded with Dolin Rouge, Angostura, and a Seville orange twist right now. It's off the charts delicious. There's this rich vanilla woodiness that's pretty incredible. There's something about it that I can't place – it has a bit of burnt sugar and custard to it too. Now I want to have a Manhattan Party where you just get a few people together along with a bunch of different ryes and vermouths and try it all.
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Feb 1, 2012 13:31
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I have a really big sweet tooth, so I lean towards more of the creamy/sweet stuff like White Russians and Incredible Hulks. As of recently, I tasted a BMW: equal parts Bailey's, Malibu coconut rum, and whiskey. It was so sweet, I needed to drink water afterwards.
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Feb 2, 2012 05:53
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That sounds loving repulsive, sorry. Malibu is rum that was so unsellably bad when it came off the still they had to give it a lovely metallic coconut flavor and load it with sugar. Bailey's has its place as an after dinner drink, or with coffee, but is frankly not all the great, all told. And as to why you'd mix it with whiskey, when it's already made with whiskey, is beyond me. There has never been a good cocktail where the name comes first. There has never been a good acronym cocktail. These things are the drinks equivalents of the McRib – they're cooked up by marketing departments, or bartenders who think like marketing departments, and the only reason people drink them, beyond the gimmicky name, is for the truly heinous amount of sugar they typically contain. Listen, if you like sweet things there are cocktails that can appeal to that. A Trinidad Sour is very sweet, but balanced and compelling. Cocktail punches, Tiki and otherwise, are often sweet, but use fresh ingredients and interesting rums. Hell, even an old Sidecar is pretty drat sweet if you up the Cointreau a bit. I'm not trying to hate man, it's just a goddamn shame when people are drinking truly awful poo poo when there's so much deliciousness to be had in the world.
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Feb 2, 2012 11:18
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| # ? May 16, 2024 23:51 |
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Speaking of the Trinidad Sour, what's a good orgeat I can use for it?
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Feb 2, 2012 15:37
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