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nrr posted:Yeah, almost everywhere in town has these but I was never really impressed with the inconsistency of the spheres. The air you're seeing is more likely the trail minerals leave as they try to make it to the surface. Boil and filter your water before freezing it, and/or set your freezer to 31f.
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Sep 9, 2013 01:08
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angor posted:I have a cocktail-ish question. In addition to this question, for the same dinner party: Punch! Hibiscus tea, mint, simple syrup, gin (probably Hendricks). Thoughts?
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Sep 9, 2013 14:21
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angor posted:In addition to this question, for the same dinner party: Great! Add some lemon and infuse your tea and mint into the simple syrup, then adjust to taste.
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Sep 9, 2013 15:27
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Oooh, lemon is a good call. How do I infuse the tea in the simple syrup? Note that I plan on buying bulk dried hibiscus and letting it steep to make the hibiscus tea. Adding mint to the simple syrup is a great idea as well.
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Sep 9, 2013 16:28
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angor posted:Oooh, lemon is a good call. How do I infuse the tea in the simple syrup? Note that I plan on buying bulk dried hibiscus and letting it steep to make the hibiscus tea. Adding mint to the simple syrup is a great idea as well. You can heat hibiscus rather than just steeping it. I'd simmer the hibiscus in water for a bit, drain the hibiscus, then add sugar to the hot hibiscus tea to make your simple.
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Sep 9, 2013 17:36
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angor posted:I want to make a bloody mary, but use agar agar to set it. Doesn't look like anyone has replied. Mix sounds spot on, I'd only add some fresh cracked black pepper. I'd do a some quick research to see if alcohol interferes with agar agar setting action. Let us know how it goes.
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Sep 11, 2013 16:09
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I've gotten rather tired of taking shots of vodka and chugging lovely whiskey. For my 21st, I was introduced to whiskey sours and V&T's. Why I never had them before, chalk it up to college. I've found that making a simple syrup from raw cane sugar is especially good with rums and whiskeys. gently caress the supposed healthy aspects, it's got a unique flavor that I like. I boiled down 2 cups of raw sugar in a cup of water until it had the consistency of antifreeze, if that makes any sense. Try it with a cocktail involving lime. Also, I've got a good amount of instant ginger tisane. I wonder what spiced rum would be like in it. Will let y'all know.
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Sep 14, 2013 05:45
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Welcome. We can help you drink well. Try replacing that vodka in your vodka tonic with gin. It's uh, super tasty.
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Sep 14, 2013 09:42
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Chiming in to say that tequila and tonic works great too. Espolon blanco and the milagro blanco are both dirt chea good blancos that are perfect for mixing.
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Sep 14, 2013 19:50
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I've come into possession of a bottle of St. Germain, largely on a whim. A local store was having tastings and it was enjoyable. So I'm looking for recipes to use it in. The official website has several that look very promising, just wondering if anyone else has some they recommend or that they've created.
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Sep 14, 2013 23:50
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I did a ginger and elderflower "martini" with St Germain about 10 years ago that was a pretty big hit. 45ml Vodka 15ml St Germain 1 slice fresh ginger, bashed a couple of times with a muddler Shake/fine strain, up, garnish with a twist. I've done about a million variations since then - instead of the vodka you can try it with a nice floral gin like Nolet's or Botanist if you have something available to play with. Also works real well with some fresh lemongrass bashed up in it too, or maybe try throwing a blackberry in your shaker with it. Go nuts. If you're on their website, their signature cocktail (also known as the Hummingbird) is real easy to drink and great on a hot summers day. Super light and soft.
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Sep 15, 2013 04:18
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Canadian Bakin posted:I've come into possession of a bottle of St. Germain, largely on a whim. A local store was having tastings and it was enjoyable. So I'm looking for recipes to use it in. The official website has several that look very promising, just wondering if anyone else has some they recommend or that they've created.
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Sep 15, 2013 14:26
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Canadian Bakin posted:I've come into possession of a bottle of St. Germain, largely on a whim. A local store was having tastings and it was enjoyable. So I'm looking for recipes to use it in. The official website has several that look very promising, just wondering if anyone else has some they recommend or that they've created. The Apparent Sour is one of my favorite drinks 1.5oz Aperol .75oz elderflower liqueur .75oz lime juice shake/coupe/rosemary sprig
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Sep 15, 2013 16:10
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Wow. It would seem that bottle isn't going to last as long as I thought, because those all sound great! My next day off is going to be fun. 
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Sep 16, 2013 00:22
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Comb Your Beard posted:Doesn't look like anyone has replied. Mix sounds spot on, I'd only add some fresh cracked black pepper. I'd do a some quick research to see if alcohol interferes with agar agar setting action. Let us know how it goes. PROTIP: Don't use agar agar to gel bloody marys. It's really weird and gross. The hibiscus, mint syrup, gin cocktail was super refreshing and awesome though!
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Sep 16, 2013 08:51
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My wife and I love the Pamplemousse: 1 oz gin 1 oz grapefruit juice 0.5 oz St. Germain 0.5 oz lemon juice Shaken, strained, garnish slapped basil leaf
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Sep 16, 2013 19:34
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This past weekend while out to dinner I decided to order a cocktail on a whim and was extremely happy with the results. I don't usually do mixed drinks but this one really got me interested. I want to try and replicate the drink but I have very minimal experience. Unfortunately I won't be able to go back to this restaurant any time soon to ask the bartender but I did manage to track down the ingredient list: White Rye whiskey(Specifically from a local distillery) Dolin Blanc Lemon Celery Pickled Watermelon/Watermelon Brine (menu in the bar said brine, menu online said pickled, I just assume it's interchangable in this context) My question is what exactly do you think they refer to as watermelon brine? Does anybody know how to make it to be used in a cocktail? Any other tips for this drink would also be appreciated!
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Sep 24, 2013 13:36
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lifts cats over head posted:This past weekend while out to dinner I decided to order a cocktail on a whim and was extremely happy with the results. I don't usually do mixed drinks but this one really got me interested. I want to try and replicate the drink but I have very minimal experience. Unfortunately I won't be able to go back to this restaurant any time soon to ask the bartender but I did manage to track down the ingredient list: Watermelon rind is often pickled; perhaps they added some of the brine used to pickle said watermelon rind.
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Sep 24, 2013 16:53
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I just inherited a bunch of old liquor bottles (not sure how old, but from the looks of it, '80s?) from elderly relatives who don't drink anymore. The Beefeater Crown Jewel is intriguing as hell. Apparently it was Beefeater's premium line (it's 50% ABV, 1 litre) and they discontinued it years ago, and the bottle's still sealed. The only reference I could find to this particular bottle was a British site where it was out of stock but going for £300 when it was available. Living in Canada I can't legally sell liquor on any kind of eBay-type site, and don't get me wrong I love me some gin, but I just feel like it would be a shame to make gin & tonics out of a rare, sealed decades-old collector's item when there are probably gin collectors who'd go nuts for it. The rest of the stuff is just goofy exciting cocktail poo poo. Time to go all Mad Men on some old-rear end Chartreuse!
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Sep 25, 2013 03:56
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AtomicBolt posted:I just inherited a bunch of old liquor bottles (not sure how old, but from the looks of it, '80s?) from elderly relatives who don't drink anymore. drat that looks amazing. I'm in the school of "drink it if you got it," so I'd definitely just enjoy it now instead of worrying about saving it. The Last Word with that Chartreuse and gin sounds like good times. In other weird gin news, if you want to make a gin & tonic that's not really a gin & tonic, I highly recommend G'Vine gin. I went on a Total Wine binge the other day and bought a few random bottles of gin that I've never had before, and a few cases of Med/Ind Fever Tree tonic to experiment. G'Vine was by far the weirdest gin (if you can even call it gin) I've ever had. Almost no juniper hit, floral and fruity as hell. I was hoping for an Aviation gin replacement since they stopped stocking it locally, but drat this is too much.
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Sep 26, 2013 19:33
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After making Dark and Stormies with Kraken for months, I decided to try making an official patented Dark 'N' Stormy™ when I came upon a bottle of Gosling's Black Seal for the first time, and drat if it isn't a major downgrade from Kraken, in my estimation?
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Sep 26, 2013 19:45
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After purchasing a shaker and basic tool kit from Goodwill for the princely sum of seven dollars, I've happily gone cocktail nuts the past few weeks. I've centered around the Negroni,making variations of it with gin, tequila, rum,rye whiskey and different bourbons. Out of all the versions of it, I like mine with blanco tequila the best. I kept it simple, 1 and 1/2 oz tequila, 1 oz sweet vermouth, and 1 oz campari. The earthy funk of a good tequila balances so well with the tart campari, and the soft sweetness of the vermouth takes just enough of the edge off to make it go down smooth. I've got a bottle of Four Roses Single Barrel that made a good Boulevadier, but I prefer making it with my Rittenhouse Rye. It gives it a good spicy kick. On the Manhattan front, I again prefer the rye, but the Four Roses also tastes fantastic. I'm finding that stronger proof spirits seem to stand up well in cocktails, they seem to handle a little bit of water better without tasting watered down. I fooled around with a Rob Roy too. It tasted strange, but good. I used Teacher's Highland Cream, which is a very well reviewed blend. My complaint here was that *too* much seemed to be going on with all the flavors. I want to try this again with different blends though. Next thing I'm going to work on is a tequila based Manhattan, although I feel it might slide more into a martini style territory.
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Sep 26, 2013 19:50
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rxcowboy posted:After purchasing a shaker and basic tool kit from Goodwill for the princely sum of seven dollars, I've happily gone cocktail nuts the past few weeks. I've centered around the Negroni,making variations of it with gin, tequila, rum,rye whiskey and different bourbons. A tequila Manhattan is a Spanish Harlem and they are pretty tasty. I've been doing the Negroni twist thing lately too, especially after having a Left Hand (bourbon/sweet vermouth/campari/chocolate bitters/orange twist). Messed with that, lowering the vermouth and campari, subbing 1.5 oz of a decent reposado (cazadores), splash of coffee liqueur (in this case, Fair Cafe - nothing too thick like kahlua), a couple dashes each chocolate and orange bitters, orange twist, on the rocks. Delicious. Calling it El Padrino. I'm excited about it because it's gonna make it on the fall menu at my restaurant. It is a pain changing menus with the season but I love it.
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Sep 26, 2013 20:17
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cbirdsong posted:After making Dark and Stormies with Kraken for months, I decided to try making an official patented Dark 'N' Stormy™ when I came upon a bottle of Gosling's Black Seal for the first time, and drat if it isn't a major downgrade from Kraken, in my estimation? Goslings is a middling rum that makes a fine dark n stormy, but their ginger beer is terrible. You might try adding some angostura bitters if you like the spiced aspect.
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Sep 26, 2013 20:20
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The Maestro posted:Goslings is a middling rum that makes a fine dark n stormy, but their ginger beer is terrible. You might try adding some angostura bitters if you like the spiced aspect. Yeah definitely use a better ginger beer. Their rum is fine.
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Sep 26, 2013 20:51
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The Maestro posted:A tequila Manhattan is a Spanish Harlem and they are pretty tasty. I've been doing the Negroni twist thing lately too, especially after having a Left Hand (bourbon/sweet vermouth/campari/chocolate bitters/orange twist). Messed with that, lowering the vermouth and campari, subbing 1.5 oz of a decent reposado (cazadores), splash of coffee liqueur (in this case, Fair Cafe - nothing too thick like kahlua), a couple dashes each chocolate and orange bitters, orange twist, on the rocks. Delicious. Calling it El Padrino. I'm excited about it because it's gonna make it on the fall menu at my restaurant. It is a pain changing menus with the season but I love it. First, that sounds delicious. I'm going to try this at home. Have you tried this with an anejo? Second, where do you get your bitters? I need to order orange and chocolate bitters, and some mole bitters. Third, do you have any ideas for a scotch based cocktail? So far I've just been making Rob Roys, Horse's Neck, and Scotch&Sodas. The blend I have is good, it's got a good heavy, creamy mouthfeel and some smoke to it, and I have a feeling there is a cocktail out there that would bring out the best in it but I'll be damned if I can think of it. It's very malty, I could see chocolate or orange bitters coming into play with it somehow. I want to to start messing around with Scotch and Campari, not sure where to start though. I mixed up a tequila and tonic with Campari and it was good, maybe I'll ad some Campari to a Scotch&Soda and build from there.
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Sep 26, 2013 22:48
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rxcowboy posted:do you have any ideas for a scotch based cocktail? Smokin' Barrel - 1oz each tequila, scotch, sweet vermouth, barspoon Benedictine, 2 dash Angostura bitters. Stir/coupe/nutmeg The Graduate - 1.5oz sweet vermouth, 1oz blended scotch, .5oz orange liqueur. Stir/iced rocks/top with tonic/lemon peel Smoking Jacket - 1.5oz blended scotch, .75oz Cynar, .75oz sweet vermouth, dash orange bitters Stir/iced DOF Le Roi Robert - 1oz blended scotch, 1oz St. Germain, .5oz sweet vermouth, 2 dashes Angostura bitters. Stir/coupe/cherry Bravo - 1oz blended scotch, 1.5oz rye, .25oz simple syrup. Stir/absinthe rinsed rocks/sugar cube
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Sep 26, 2013 23:10
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rxcowboy posted:First, that sounds delicious. I'm going to try this at home. Have you tried this with an anejo? We actually ran it as a special with Herradura añejo because we had the bottle kicking around. It was fantastic, but I'm not sure it's necessary. I think a reposado is fine but a Blanco might not work. I get bitters at bevmo, but online is probably the way to go. I'm pretty sure we use angostura orange (though everything I've read says Reagan's no 6 is the gold standard) and fee bros Aztec chocolate. Edit: also, uh, it started as Campari, but the final drink will use Tru organic golden poppy liqueur instead. Just for the sake of accuracy. The Maestro fucked around with this message at 09:03 on Sep 27, 2013 |
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Sep 27, 2013 01:22
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I made a Zim Zala Bim per Jamie Boudreau's recipe the other night and it is fantastic. http://www.smallscreennetwork.com/video/489/raising_the_bar_zim_zala_bim/ 2 oz reposado tequila 0.25 oz Regans orange bitters 0.25 oz 2:1 simple syrup 0.25 oz St. Germain Stir/Coupe/Grapefruit twist This is the only cocktail that I've seen that uses large quantities of Regan's orange but it makes me wonder what other combinations might work. The coriander kick from the Regan's compliments the St. Germaine really well.
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Sep 28, 2013 23:37
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So I managed to get a bottle of maple agave syrup. What should I use it with to make a sweet cocktail. I'm thinking definitely the base syrup should be rum or rye.
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Oct 6, 2013 03:57
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bunnyofdoom posted:So I managed to get a bottle of maple agave syrup. What should I use it with to make a sweet cocktail. I'm thinking definitely the base syrup should be rum or rye. e: Actually, replace the grapefruit juice with a Rauchbier; the easiest to find in America is the Rogue Bacon Donut beer in the giant pink fuckin' bottle. It has a 50/50 chance of being amazing or horrific.
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Oct 6, 2013 05:02
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Can someone give me a recommendation for Absinthe? I drink it French style (louched). I like Pacifique and St Georges, but is there anything else good? I'm not into "sweet" Absinthes, like Pernod or Ordinaire. I'm in the US if it matters.
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Oct 6, 2013 06:39
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I've heard that Ridge is really good stuff.
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Oct 6, 2013 07:31
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I'm now gainfully employed and have a bit of money to throw around, so today I finally bought Green Chartreuse, which is very expensive here (cheapest at $70) and I've been wanting to try it since I was 15. I also got a bottle of Tanqueray. I quite like to drink gin on its own with a bit of ice but a quick Google tells me it's common to mix gin and Chartreuse together in a cocktail. Can anyone recommend a recipe? I have some very basic cocktail making experience, so I'd rather something fairly simple.
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Oct 8, 2013 06:50
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Oh sir. Congratulations. And Chartreuse isn't just pricey wherever you are – it's pricey everywhere. Do you have maraschino? I hope you have maraschino. If not you're going to have to spend $30 more and buy a bottle of Luxardo maraschino. You won't regret this, because then you'll be able to make The Last Word .75 oz. gin .75 oz. lime juice .75 oz. maraschino .75 oz. green Chartreuse Shake with ice, strain, coupe. It's a flavor experience that is almost unparalleled in all of drinking. Enjoy.
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Oct 8, 2013 07:34
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Or a bottle of sweet vermouth and some orange bitters to make a bijou: 1:1:1 gin, sweet vermouth, and green chartreuse, dash orange bitters. Stir over ice until chilled but not too watery, serve neat.
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Oct 8, 2013 07:50
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Hmm, I have bitters. Maybe vermouth would be a good investment for the future too. Any recommendations or is it all fairly the same? My local place rates Noilly Prat highly but it's $25 as opposed to $15 for everything else. I'm trying a bit of Chartreuse with ice at the moment. It's lovely. I feel like it could cure any ailment. Octy fucked around with this message at 07:59 on Oct 8, 2013 |
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Oct 8, 2013 07:56
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That sucks dude. Chartreuse is like <$30 where I am. Good thing because I go through a shitload of it. Try gin, chartreuse, and fresh lemon juice. Shake & serve short. I personally like mine 2:1:1 but depends on your taste. Drink is named Spring Feeling. Worth reading into the history of Chartreuse as well, quite interesting compared to a lot of other liquors. zmcnulty fucked around with this message at 08:48 on Oct 8, 2013 |
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Oct 8, 2013 08:40
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Octy posted:Can anyone recommend a recipe? I have some very basic cocktail making experience, so I'd rather something fairly simple. Some great suggestions so far. All I really have to add that is simple and fits your requirements: Green Ghost - 2oz gin, .5oz green Chartreuse, .5oz lime juice. Shake/coupe This doesn't fit at all but I love this drink so much I have a hard time not mentioning it when we're talking Chartreuse: Champs-Élysées - 2oz congac, .75oz lemon juice, .5oz Green Chartreuse, .25oz simple syrup, dash Angostura. Shake/coupe/lemon peel.
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Oct 8, 2013 13:18
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Kenning posted:The Last Word Couldn't recommend this highly enough. Also with the maraschino you can make a neutered Aviation as well, or go the full distance and grab a bottle of creme de violette. Noilly Prat is good, so is Dolin's if it's any cheaper. Don't skimp on buying good vermouth though. The taste wildly differs between brands, and the cheap stuff taste like poo poo in comparison. Also be sure to buy the small bottles - vermouth isn't something you want lying around opened for months.
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Oct 8, 2013 18:03
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