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You can get Pimm's at Bevmo or Safeway in California! Where do you live that you can't find it?
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# ? Jun 25, 2012 19:32 |
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# ? Jun 6, 2024 06:08 |
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pork never goes bad posted:You can get Pimm's at Bevmo or Safeway in California! Where do you live that you can't find it? Take a left at Northeast Bumfuck and drive until you can no longer get a cell phone signal. Then you should be able to hitch a ride here on a seaplane.
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# ? Jun 25, 2012 19:40 |
pork never goes bad posted:Pimento Dram is good, and it's so easy to make your own. Same for Falernum. Campari is definitely sweetened. It's actually intensely sweet, as well as being intensely bitter, though if we want to be technical it's an amaro rather than a liqueur.
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# ? Jun 26, 2012 00:40 |
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Very Strange Things posted:Take a left at Northeast Bumfuck and drive until you can no longer get a cell phone signal. Then you should be able to hitch a ride here on a seaplane. Pimm's is part of the base liquors. Sure you could make your own Irish Creme or infuse some fruit vodkas, but nothing tastes like Pimms/Campari/Chartreuse except Pimms/Campari/Chartreuse. I have 5 regular liquor stores I hit up when I need certain things. If you're serious about the good stuff, you have to seek it out. Kenning posted:Campari is definitely sweetened. It's actually intensely sweet, as well as being intensely bitter, though if we want to be technical it's an amaro rather than a liqueur. Is it still cool to sub in amaro in everything? Because I don't care, I ain't ever going to stop. Ramazzotti Manhattans, you were a gateway drug.
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# ? Jun 26, 2012 01:22 |
It stopped being cool in 2008 or 2009, but I think we're now at a point where it's not longer lame and faddish. In Brinton's anatomy of revolution we have passed beyond the Thermidorian reaction against such practices into the establishment of new norms derived from the principles of revolution, and subbing amari into established cocktails is neither particularly interesting nor particularly tiresome.
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# ? Jun 26, 2012 02:40 |
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You're right, Campari is sweetened! I am awakened to new possibilities. I'd hesitate to say that being an Amaro means something is not a liqueur - they seem to be intersecting categories.
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# ? Jun 26, 2012 06:59 |
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I'd say that all Amari are liqueurs, but not all liqueurs are Amari...
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# ? Jun 26, 2012 18:28 |
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Halloween Jack posted:Unicorn Sermon Sounds better than that turntable double shot I did, so much puke in so little time. Anyone have some good rum based mixes other than rum and coke?
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# ? Jun 28, 2012 03:34 |
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Corvettefisher posted:Sounds better than that turntable double shot I did, so much puke in so little time. Rum and tonic is an oddball, and a little sweet, but I think it's a good, straightforward drink. I'd also try a rum rickey -- rum and club soda with half a lime's worth of juice -- and the classic Dark and Stormy -- black rum with ginger beer and plenty of lime juice as well.
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# ? Jun 28, 2012 17:58 |
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I'm mostly done building my bar - I've been following the 12 Bottle Bar list to start and expanding where it felt appropriate. However, I bought Plymouth gin, mixed up an Aviation, and remembered that I Don't Like Gin. I want to like gin, though. What's a good way for me to ease into gin? As I said, I own a bottle of Plymouth, but if I really need to taste something else in order to "get it" I will seek it out.
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# ? Jul 4, 2012 04:20 |
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King Hotpants posted:I'm mostly done building my bar - I've been following the 12 Bottle Bar list to start and expanding where it felt appropriate. However, I bought Plymouth gin, mixed up an Aviation, and remembered that I Don't Like Gin. Get a bottle of Hendricks, and if you don't like it you're a terrible person and should kill yourself
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# ? Jul 4, 2012 04:23 |
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King Hotpants posted:I'm mostly done building my bar - I've been following the 12 Bottle Bar list to start and expanding where it felt appropriate. However, I bought Plymouth gin, mixed up an Aviation, and remembered that I Don't Like Gin. Try a Last Word. I'd also suggest a Ramos Gin Fizz. Or a fizz variant using egg white and some kind of fruit liqueur.
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# ? Jul 4, 2012 04:28 |
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King Hotpants posted:I'm mostly done building my bar - I've been following the 12 Bottle Bar list to start and expanding where it felt appropriate. However, I bought Plymouth gin, mixed up an Aviation, and remembered that I Don't Like Gin. That's interesting, I used to not like gin either, but I found Plymouth to be more approachable than others, and its still mostly what I use. I just started with a basic gin-and-tonic, which will dilute the gin and mellow the taste more than an Aviation will, and there won't be any confusion about other flavors. Put as much tonic and ice in as you like, and work towards the "right" ratio.
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# ? Jul 4, 2012 04:31 |
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You can try keeping gin in your freezer too. Also Spring Feeling. I doubt the 12-bottle bar contains chartreuse (especially if you don't like gin) but maybe yours should. zmcnulty fucked around with this message at 04:50 on Jul 4, 2012 |
# ? Jul 4, 2012 04:41 |
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zmcnulty posted:You can try keeping gin in your freezer too. For gin and tonics that is okay, but it might mess up the dilution on shaken/stirred drinks. Make sure to compensate.
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# ? Jul 4, 2012 04:48 |
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That's a good point, Chartreuse is not in the 12 bottle bar, and the Ramos is a fiddly, fussy cocktail. Perhaps not great for beginners. Try a Gimlet. Using Rose's lime makes something very approachable, and easy-drinking. If you're using fresh lime I'd sweeten it slightly.
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# ? Jul 4, 2012 04:55 |
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Base Emitter posted:That's interesting, I used to not like gin either, but I found Plymouth to be more approachable than others, and its still mostly what I use. To be fair to Plymouth, I like it more than any other gin I've had in the past. I just have trouble getting past that medicinal juniper twang. It's weird, because I enjoy islay scotch, and Laphroaig in particular has an iodine character that doesn't bother me at all. Maybe because it's hiding under all that peat. I will try a gimlet, and when I am feeling crafty I will attempt a Ramos. Thanks for the advice, folks.
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# ? Jul 4, 2012 05:23 |
King Hotpants posted:I'm mostly done building my bar - I've been following the 12 Bottle Bar list to start and expanding where it felt appropriate. However, I bought Plymouth gin, mixed up an Aviation, and remembered that I Don't Like Gin. I personally don't really care for the 12 bottle bar. I have a much better system for building a bar that I developed and typed up and then this thread was posted first so oh well. But seriously, gold rum, genever, and Irish whiskey are not more important than maraschino, which I contend is the most important liqueur in the bar, except for maybe orange liqueur. In any case, there are some options for teaching yourself to like gin. Gin and Tonic is a classic, since you can add it in slowly to your taste. People have mentioned the Gimlet, I like mine with fresh lime and sugar, some people like Rose's. If you pick up some Lillet Blanc you can make a Corpse Reviver #2, the recipe for which I posted earlier in this thread. If you get some maraschino, you can make an Aviation, which I also posted. And finally, if none of those work, make a Gin Rickey. 2 oz. gin, the juice of a whole lime, 6-8 oz. soda water, and a healthy dollop of maraschino. No sugar. Build in a tall glass full of cracked ice or small cubes, if possible. Make sure to drink on a very hot day. If that doesn't get you to like gin you might need to write the stuff off. Sorry duder.
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# ? Jul 5, 2012 07:34 |
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Aviation is the drink he mentioned in his post. 100% on board with the maraschino, though.
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# ? Jul 5, 2012 17:02 |
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Kenning posted:I personally don't really care for the 12 bottle bar. I have a much better system for building a bar that I developed and typed up and then this thread was posted first so oh well. But seriously, gold rum, genever, and Irish whiskey are not more important than maraschino, which I contend is the most important liqueur in the bar, except for maybe orange liqueur. I already own Maraschino, so don't worry on that. Also don't you dare talk poo poo about gold rum because Pusser's is amazing. I am already beginning to understand the limitations of the 12 bottle bar, and I don't own all 12 bottles yet (need to pick up absinthe, brandy, irish whiskey which I usually stock but drank it all, and genever). At the same time, it's turned me on to a lot of things I knew nothing about, like the aforementioned Pusser's and Rittenhouse which is my new go-to. We're having some folks over tomorrow night, so I'll get to try out my new cocktailing skills with guests for the first time. That should be fun.
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# ? Jul 5, 2012 17:47 |
Oh don't get me wrong, I've got nothing against Pusser's, I just don't think that it's in general as much of a workhorse spirit as you would need if you're trying to build the most useful bar out of only 12 bottles. Also, if you like that particular twang, I suggest tracking down a bottle of Smith and Cross (which is a full-proof dark Jamaican rum) and mixing up an old fashioned with it. It'll take you to whole new universes of flavor. Rittenhouse is off the hook, and it seems like they've gotten a much bigger batch into circulation recently, thank God. edit: Oh yeah, what were the ratios on that Aviation you mixed up? I find that almost every published recipe is way, way too dry for my tastes. When I've mixed up Aviations that are 2 oz. gin, 1/2 oz. lemon, 1/2 oz. maraschino, say, I find that the the lemon ends up enhancing some of the medicinal qualities of the gin, and the maraschino adds its own bitterness to the mix without enough sweetness and richness to balance. Because I am a maraschino fiend, I've happily mixed an Aviation with 2 oz. gin, 3/4 oz. lemon, and 1 oz. maraschino. Give it a shot, might change your mind on the whole thing. Kenning fucked around with this message at 21:06 on Jul 6, 2012 |
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# ? Jul 6, 2012 21:03 |
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My aviation is 2 oz gin, 1/2 oz each of lemon and maraschino, and 1/4 oz violette. I will try it your way next time. I mixed up my first gin and tonic tonight and it definitely made me appreciate the spirit a lot more. It's growing on me. Thanks again.
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# ? Jul 7, 2012 09:39 |
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Since we're talking about gin and blueberries are in season: Blueberry Boat 3oz gin 1oz lemon juice 1oz simple syrup ~10 blueberries Handful of basil leaves Muddle blueberries and basil with the simple syrup, add rest. Shake and double strain into a chilled flute. Garnish with a couple blueberries.
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# ? Jul 7, 2012 18:07 |
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So I recently came into many bunches of several different kinds of basil. I've been thinking I'd like to make a cocktail with some of them, but I'd rather it wasn't a gin base. Any other suggestions that will really highlight the flavor of the (home-grown, of course) basil? In a slightly different direction, would a vodka infusion be a good idea?
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# ? Jul 9, 2012 17:46 |
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rj54x posted:So I recently came into many bunches of several different kinds of basil. I've been thinking I'd like to make a cocktail with some of them, but I'd rather it wasn't a gin base. Any other suggestions that will really highlight the flavor of the (home-grown, of course) basil? In a slightly different direction, would a vodka infusion be a good idea? The New York Times had some good, simple cocktail recommendations for summer last year. This was one of them: Live Basil Gimlet 5 large basil leaves 1.5 oz gin 0.75 oz fresh lime juice 0.5 oz simple syrup Press/muddle four of the basil leaves in a cocktail shaker. Fill the shaker halfway with ice. Add the simple syrup, lime juice, and gin. Shake and strain into a chilled cocktail glass with the remaining basil leaf used as a garnish. Basil's kind of a funky ingredient, so I don't know if I'm too keen on the drink myself, but I applaud the drink's simplicity. Less is more, I always say...
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# ? Jul 9, 2012 19:25 |
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Google isn't really helping me, but I bought a bag of key limes because I don't know why. Can they be substitutes for regular limes, or are there special drinks I could make with them? I don't have as many obscure liquors/spirits as lots of people here, but I have a good assortment of stuff.
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# ? Jul 9, 2012 19:34 |
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Doh004 posted:Google isn't really helping me, but I bought a bag of key limes because I don't know why. Ha ha, I don't know of any drinks that use key lime juice specifically. I'd say try to make normal drinks that would usually call for lime with them -- key lime daiquiris, key lime rickeys, key lime margaritas... Otherwise, for god's sake, juice those suckers and bake yourself a key lime pie!
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# ? Jul 9, 2012 19:40 |
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rj54x posted:So I recently came into many bunches of several different kinds of basil. I've been thinking I'd like to make a cocktail with some of them, but I'd rather it wasn't a gin base. Any other suggestions that will really highlight the flavor of the (home-grown, of course) basil? In a slightly different direction, would a vodka infusion be a good idea? Basil and whiskey go well together, just put some simple syrup in there to sweeten it up. Doh004 posted:Google isn't really helping me, but I bought a bag of key limes because I don't know why. You can use key limes for regular lime juice, don't over think.
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# ? Jul 10, 2012 00:58 |
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Klauser posted:Since we're talking about gin and blueberries are in season: Any suggestions for cheaper but not horribly lovely brandy? Someone said Christian Brothers, is that a good/bad idea? Since I'm asking so many questions anyway, any strawberry liqueur reccomendations?
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# ? Jul 10, 2012 04:53 |
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22 Eargesplitten posted:That sounds really good, actually. How strong is it? I'm kind of sketchy on gin, but the lemon juice and blueberries sound amazing. Get a bottle of Remy Martin VSOP. Cheap brandy isn't really brandy at all, it's more paint thinner mixed with caramel coloring; that may be harsh, but it misses out on all the actual good points of brandy by being cheap.
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# ? Jul 10, 2012 05:03 |
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Okay, I guess I won't get brandy then. It's not be being cheap, it's me having no job and being a college student.
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# ? Jul 10, 2012 05:34 |
Brandy is like tequila – you're better off not drinking it if you can't afford something decent, especially when you can get truly excellent rum and gin and whatnot for hella cheap.
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# ? Jul 10, 2012 09:11 |
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22 Eargesplitten posted:That sounds really good, actually. How strong is it? I'm kind of sketchy on gin, but the lemon juice and blueberries sound amazing. Yeah, it's great. It's my favorite thing about blueberries being in season. I wouldn't say it's strong, it's a great balance of sweet, tart, and herbal.
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# ? Jul 10, 2012 13:11 |
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I'm assuming that this is the correct thread for this? I made this on Fourth of July for a large party- Minty Watermelon-Cucumber Cooler Watermelon + lime juice + cucumber + mint simple syrup + club soda + loooots of white rum, it was a hit .
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# ? Jul 10, 2012 19:22 |
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sharkattack posted:I'm assuming that this is the correct thread for this? Speaking of watermelon, and of Pimm's Cups earlier, a friend of mine recently posted a photo on facebook of the drink he'd enjoyed earlier that day. He called it a "Charred Watermelon Pimm's Cup". I, and several others asked him for the recipe, but he hasn't been back on the facebook for a week or so. I went out of state recently and found a bottle of Pimm's; I also have some nice watermelon. What is "charred watermelon"? Is it just how it sounds, like I could hold a chunk in my charcoal grill with tongs and then garnish with it? Maybe dunk it in some brandy first? Is it even something I should do? It just sounded cool to me.
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# ? Jul 10, 2012 19:57 |
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I've always been curious about those paper straws. How do they hold up in drinks? I can't imagine how they don't end up soggy and disintegrating after a few minutes.
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# ? Jul 10, 2012 20:06 |
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The Hebug posted:I've always been curious about those paper straws. How do they hold up in drinks? I can't imagine how they don't end up soggy and disintegrating after a few minutes. Well, they don't disintegrate, but they do get soggy; however, only really the tip gets soggy, and it still took like an hour or two before I even noticed.
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# ? Jul 10, 2012 21:13 |
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Very Strange Things posted:Speaking of watermelon, and of Pimm's Cups earlier, a friend of mine recently posted a photo on facebook of the drink he'd enjoyed earlier that day. He called it a "Charred Watermelon Pimm's Cup". I, and several others asked him for the recipe, but he hasn't been back on the facebook for a week or so. If anyone gives a poo poo, this is what he emailed me a few minutes ago: my buddy posted:Charrede watermelon Pimm's Cup I'll probably add a couple slices of cucumber, do more like 2 oz. Pimm's, and I'm guessing he meant to say to reserve some of the melon for garnish.
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# ? Jul 11, 2012 19:04 |
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DasNeonLicht posted:The New York Times had some good, simple cocktail recommendations for summer last year. This was one of them: I got a ton of basil the other day and had a lemon so I made essentially this same drink (with proportions from this) and it turned out great.
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# ? Jul 12, 2012 08:21 |
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# ? Jun 6, 2024 06:08 |
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I love a French 75. Hell, if I could only ever drink one cocktail for evermore, it'd be a French 75. Are there any interesting variations that people have tried? (Aside from making it with cognac instead of gin?) I've been contemplating trying it with sparkling rosé instead of champagne but not really sure where else to go from the basic gin/lemon juice/gomme syrup/champagne
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# ? Jul 14, 2012 18:46 |