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Any home cocktail enthusiast who doesn't have a little container of paper umbrellas for when the Tiki bug strikes isn't prepared for all that life has to offer.
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Aug 22, 2013 07:33
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| # ? May 16, 2024 11:58 |
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nrr posted:eh. you and I got different ideas of fun. For fun last night after our 12 hour shift, we stayed behind at the bar and spent the next 3 hours doing comparative tastings on the effects of different bourbons in a mint julep. Then I got four hours sleep and now I gotta go open up the bar again. You can't just say that and not post your results!
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Aug 22, 2013 08:45
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I feel like the real trick of making cocktails is knowing when 3 drops of absinthe is just the thing. I made a gin sour with prickly pear syrup today, and deploying that tiny dash of absinthe was perfect.
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Aug 22, 2013 09:34
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rxcowboy posted:Which leads to my question: If I'm using it just as a mixer, what's a good blended scotch to try? I've read excellent reviews of Teachers, Black Bottle, Famous Grouse, White Horse and Chivas 12. I'd be using the scotch for Manhattan's, Old Fashioned, Sours, Affinity and even Scotch and Soda. All of the ones I've mentioned are pretty close in price around here between 18-25 a bottle.
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Aug 23, 2013 03:03
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OK, now I've got 3/4 of a bottle of cheap vsop brandy, and a mini bottle of Jägermeister left over from a small party (along with lime, mint, cilantro, and coke). The brandy tastes pretty terrible, but I need to drink it all before I can justify buying more liquor. Can I scrap together any drinks with this?
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Aug 23, 2013 14:13
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Having a party tomorrow. We'd like to make a punch/sangria to supplement the (non expensive standard beers) for folks. We can't do anything overly fancy, but do people have some solid goto recipes for either of those? I know it's a common question 
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Aug 23, 2013 16:29
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What kind of booze do you have?
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Aug 23, 2013 17:38
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Vegetable Melange posted:What kind of booze do you have? Any really and I'm willing to run out to the local liquor store and grab it. We just need to keep the drink relatively "tame". This would be for about 20 people.
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Aug 23, 2013 17:54
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The Maestro posted:You can't just say that and not post your results! Actually pretty curious of this as well. Never really got too deep into whiskey during my whiskey journey due to the cost. Boris Galerkin posted:OK, now I've got 3/4 of a bottle of cheap vsop brandy, and a mini bottle of Jägermeister left over from a small party (along with lime, mint, cilantro, and coke). The brandy tastes pretty terrible, but I need to drink it all before I can justify buying more liquor. Can I scrap together any drinks with this? If that's all you have you're pretty SOL. If your goal is to kill the brandy, pick up a bottle of Benedictine and make B&B's (with more Benedictine than you'd usually use), or some triple sec and lemon juice for Sidecars. If you want something easier to drink, Alexander's should fit the bill as well. If the brandy is really lovely, add extra creme de cacao and serve the drink on the rocks instead of up. Ultimately you're going to need at least one additional liqueur to mix the brandy with. Triple sec is probably the best of the three options since it's reused in other cocktails fairly often compared to creme de cacao and Benedictine.
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Aug 23, 2013 17:55
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Doh004 posted:Having a party tomorrow. We'd like to make a punch/sangria to supplement the (non expensive standard beers) for folks. We can't do anything overly fancy, but do people have some solid goto recipes for either of those? I know it's a common question My perennial suggestion for that sort of occasion is Limmer's Club Gin Punch. It's guaranteed to be popular. However, if you'd like to do something a little more classic-tasting, I'd recommend either Admiral Russel's Punch with VS cognac (actual cognac please) and sherry, or Kenning's Punch (which I've also referred to as Pinkhouse Punch Noble), with Irish whiskey and barleywine – a concoction of which I really am quite proud. As a bonus, that last post I linked also has a link to Jeffrey Morgenthaler's Sangria recipe.
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Aug 23, 2013 20:24
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Kenning posted:My perennial suggestion for that sort of occasion is Limmer's Club Gin Punch. It's guaranteed to be popular. However, if you'd like to do something a little more classic-tasting, I'd recommend either Admiral Russel's Punch with VS cognac (actual cognac please) and sherry, or Kenning's Punch (which I've also referred to as Pinkhouse Punch Noble), with Irish whiskey and barleywine – a concoction of which I really am quite proud. As a bonus, that last post I linked also has a link to Jeffrey Morgenthaler's Sangria recipe. Awesome, thank you very much. I will let you know what we go with.
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Aug 23, 2013 21:04
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Gordon's or Seagram's for gin and sodas/gin rickys? I've tried pretty much everything I have available to me under 35/handle. I thought the more expensive ones did not have the kind of kick I wanted. Gordon's was my favorite but I haven't tried Seagrams yet. Is it worth picking up a handle of it or just stick to Seagrams. The ones I tried were New Amsterdam, Beefeater, Bombay London Dry, and Gordon's. New Amsterdam was the worst.
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Aug 25, 2013 05:17
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If you like Gordon's stick with that. Seagram's is nothing to write home about. I'm a fan of Bombay Dry, but for a real juniper kick you might try Tanqueray.
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Aug 25, 2013 08:22
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On of my Peruvian supervisors gave me a bottle of Pisco today, which I had never loving heard of until it dropped in my lap. And of course I have no idea what the gently caress to do with it. The bottle is all in Spanish, so all I know for sure is that it's 84 proof. I threw it in with some sour mix I had in the fridge and a dash of bitters. It goes down really fast and smooth, the ratio of sour to pisco was pretty much 1 to 1 since I was running low on sour. Zero bite, and a HUGE burst of grape on the finish. Rich, jammy, almost deep red wine style grapes. I have a feeling this would be fantastic in the proper cocktail, but to be honest I've never used it before so I have no idea what in the hell to do with it. It's good enough in sour mix that I won't be hurt at all if that's all I can use it for. Seriously, I'm amazed that something with this proof has this little of a bite. If I didn't mix the drink myself I'd be questioning how much was in here. And the grape finish is phenomenal, like Welch's grape jelly.
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Aug 25, 2013 09:17
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wangvicous posted:Gordon's or Seagram's for gin and sodas/gin rickys? New Amsterdam's "thing" is being more citrus prominent and dialing down the juniper, sort of a gin for people that don't like gin. gently caress that. I love Gordon's in a gin and tonic, for my money the more expensive gins are almost too smooth to go in a good G&T without feeling neutered. I'd hesitate to put Gordon's in a martini based on the same principle though. If you can find it there is a gin called Junipero that dials juniper to 11. Try that in a G&T and let me know what you think.
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Aug 25, 2013 09:21
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rxcowboy posted:....sort of a gin for people that don't like gin. gently caress that. Gin kicks rear end. Yes, I can make this beautifully balanced gin cocktail with vodka instead for you. Yes you just ruined your drink. Yes you are a dumbass. nrr fucked around with this message at 12:38 on Aug 25, 2013 |
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Aug 25, 2013 12:35
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rxcowboy posted:On of my Peruvian supervisors gave me a bottle of Pisco today, which I had never loving heard of until it dropped in my lap. And of course I have no idea what the gently caress to do with it. A pisco sour is the best place to start with a bottle of pisco.
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Aug 25, 2013 13:24
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Then start subbing it in for cognac or brandy in classics. Every pisco is different, sometimes wildly, because of the manufacturing methods and terroir of the grapes used.
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Aug 25, 2013 16:34
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I am on the biggest grapefruit/anise kick right now, and doing a sazerac with grapefruit zest-infused gin instead of whisky is amazing. Same everything else (absinthe rinse/flame, simple syrup, Peychaud's/Creole bitters), but it's suddenly a perfect summer drink. E: quick pisco thing: where I live, there are two brands readily available: Barsol and Porton. Don't drink Barsol. It sounds like a cleaning product, and it tastes like one, too.
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Aug 25, 2013 18:36
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Tanith posted:E: quick pisco thing: where I live, there are two brands readily available: Barsol and Porton. Don't drink Barsol. It sounds like a cleaning product, and it tastes like one, too. Which barsol? They make a couple different expressions, and I really like the mosto verde italia.
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Aug 25, 2013 19:19
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Kenning posted:My perennial suggestion for that sort of occasion is Limmer's Club Gin Punch. It's guaranteed to be popular. However, if you'd like to do something a little more classic-tasting, I'd recommend either Admiral Russel's Punch with VS cognac (actual cognac please) and sherry, or Kenning's Punch (which I've also referred to as Pinkhouse Punch Noble), with Irish whiskey and barleywine – a concoction of which I really am quite proud. As a bonus, that last post I linked also has a link to Jeffrey Morgenthaler's Sangria recipe. Ended up going with Jeffrey Morgenthaler's sangria and it was a huge hit. Made about 3 gallons of it and we're all rightfully hungover as gently caress today. Perfect drink for the night. Thank you for the suggestions.
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Aug 25, 2013 20:19
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nrr posted:Seconded and gently caress people who don't like gin while we're at it. Why isn't there a dedicated gin thread? If my internet at home wasn't being stupid, I would do a write up
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Aug 25, 2013 20:41
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Crater Lake Gin is good poo poo.
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Aug 25, 2013 21:05
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rxcowboy posted:On of my Peruvian supervisors gave me a bottle of Pisco today, which I had never loving heard of until it dropped in my lap. And of course I have no idea what the gently caress to do with it. Quick Fix - 1oz ea Pisco, elderflower liqueur, grapefruit juice, .5oz lime juice. Shake/iced rocks/mint La Merced - 1.5oz each Amaro, sweet vermouth, Pisco. Stir/iced DOF/orange peel Barrio Pisco Sour 2oz Pisco, 1oz honey syrup, 1oz lemon juice, .5oz lime juice, .5oz grapefruit juice, egg white. Shake/coupe/Peychaud's bitters garnish Incan Envy - .75oz ea tequila, pisco, green chartreuse, lime juice, .25oz simple syrup. Shake/coupe
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Aug 25, 2013 21:19
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Vegetable Melange posted:Which barsol? They make a couple different expressions, and I really like the mosto verde italia. The Italia (orange). I didn't even realize there were more until now.
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Aug 25, 2013 21:45
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bunnyofdoom posted:Why isn't there a dedicated gin thread? Gin threads don't last. It's not a sufficiently well-established collector spirit.
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Aug 26, 2013 01:27
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rxcowboy posted:New Amsterdam's "thing" is being more citrus prominent and dialing down the juniper, sort of a gin for people that don't like gin. gently caress that. Plus, if it's going to be cheap, low juniper is way better than bad juniper. krysmopompas fucked around with this message at 01:40 on Aug 26, 2013 |
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Aug 26, 2013 01:37
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My birthday was on Friday, so I went to visit with a couple of friends, one of whom was also having a birthday, and we went out to dinner, and afterwards, made drinks with the booze that I brought! She had a bottle of St. Germaine, so we started with that, making something called The Bohemian, which was just equal parts St. Germaine/Plymouth Gin, grapefruit juice and bitters, shaken and poured in a cocktail glass. It was really nice, the gin really complimented the elderflower, it was a very nice, smooth drink. I followed that up with an Apple Rum Rickey, which was *awesome*. Tonight I made me and my roommate Jack Roses. Applejack is the poo poo.
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Aug 26, 2013 03:42
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It was a friend's birthday on Friday, and we ended up at the tiny bar my favourite bartender has just moved to. He mixed us up a cocktail with Hendrick's, St. Germaine and a rose liqueur that was pretty excellent, followed up with a sipped shot glass full of Creme de Violette. And then I tried Yamazaki for the first time.
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Aug 26, 2013 04:26
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Sake is a good combo with St. Germain as well. One of my favorite places back in Madison made this combo: Ozeki Junmai sake, St. Germain, pear juice, splash of club soda Try it with some pear infused vodka too (or simply pear nectar 50/50 with the vodka) if you want a bit more kick to it.
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Aug 26, 2013 04:33
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A full shot of creme de violette sounds a bit full on, even if you are sipping on it.
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Aug 26, 2013 11:16
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What are some good neat cocktails. Going camping this weekend and don't want to drink just beer. Ice will not be available/plentiful.
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Aug 28, 2013 17:05
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Mr. Wookums posted:What are some good neat cocktails. Going camping this weekend and don't want to drink just beer. Ice will not be available/plentiful. Bring some bourbon, simple syrup, and bitters.
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Aug 28, 2013 18:36
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silvergoose posted:Bring some bourbon, simple syrup, and bitters. Maybe some lemons too.
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Aug 28, 2013 18:43
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Mr. Wookums posted:What are some good neat cocktails. Going camping this weekend and don't want to drink just beer. Ice will not be available/plentiful. What I've done before is to make a mint simple syrup and bring a bottle of whiskey. You can mix the two together ahead of time and stash it in the freezer before you leave. Extra points if you bring fresh mint.
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Aug 28, 2013 18:47
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I've got a question about bitters. If a recipe calls for Angostura, can I use Fee Brothers instead or are they totally different products?
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Aug 29, 2013 21:07
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Which kind of fee bros? Aromatic bitters are roughly fungible but peach won't sub for ango, for example.
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Aug 29, 2013 21:17
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It's the aromatic bitters. Also, where would you apply the fruit based ones, because those seem interesting.
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Aug 29, 2013 21:21
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Canadian Bakin posted:It's the aromatic bitters. Also, where would you apply the fruit based ones, because those seem interesting. I agree. I got me a bottle of vanilla bitters, as well as spicy pear bitters.
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Aug 29, 2013 21:24
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| # ? May 16, 2024 11:58 |
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I dunno man, I find that Fee Bros aromatic is just way too heavy-handed with the cinnamon. It totally overwhelms the drink in my opinion.
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Aug 29, 2013 22:25
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