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BrosephofArimathea posted:But seriously, keep Negronis on your list. Refreshing, tasty and *just* the right amount of alcohol to make the afternoon stretch into the evening. Negronis really are great and worth a bottle of Campari on their own. And then you can try a Boulevardier (1.5 oz. Bourbon, 1 oz. each Campari and sweet vermouth) which I may like even more. The Americano is an awesome drink that can be a stepping stone to Campari and soda as you fall in love with bitters.
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Oct 31, 2013 13:37
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KWC posted:Is this by weight? And any specific mulling spice blend? By volume. Specifically, I did 1/2 cup water:1/2 cup sugar:1/4 cup mulling spice. I used Williams-Sonoma brand. That specific brand isn't required, but I think it's important to note that it is the dried chunk kind, not the powder kind. I think if all you had was the powder type you would want to use less.
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Oct 31, 2013 14:24
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Klauser posted:By volume. Specifically, I did 1/2 cup water:1/2 cup sugar:1/4 cup mulling spice. Thanks. I guess I had only seen powdered mulling spice mixes before and was thinking that would be one intense syrup If that was what you had used.
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Oct 31, 2013 20:05
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Made a negroni with tequila instead of gin, and a splash of Cointreau. Delicious.
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Nov 1, 2013 00:40
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rxcowboy posted:Made a negroni with tequila instead of gin, and a splash of Cointreau. Delicious. I have a suggestion: Smokin' Barrel - 1oz each tequila, scotch, sweet vermouth, bsp Benedictine, 2 dash Angostura bitters. Stir/coupe/nutmeg.
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Nov 1, 2013 01:47
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Came in from the cold, rainy, over-eating decadence of trick or treating and decided to make a drink. An orange hanging over the counter needed using. Time for an Old Vermont: - 1 1/2 oz. Gin - 1/2 oz maple syrup (Real syrup, grade B is fine but you may want to scale back a bit if you use it) - 1/4 ounce orange juice - 1/4 ounce lemon juice - Dash of Angostura Shake with plenty of ice, strain, sip while lighting jack-o-lanterns.
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Nov 1, 2013 03:14
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Kenning posted:You're almost certainly getting just about the same amount of drunk per dollar. Bars are businesses that get money by selling booze at X% markup from wholesale. If their standard pour is 1.5 oz, then that's how much gin you'll get in a G&T. If you order a Long Island that costs the same amount of money as a G&T, you're just getting like a quarter ounce of each liquor, which will add up to around 1.5 oz. total. The only difference is that now you're the rear end in a top hat ordering a Long Island. This does not match my experience. At most bars I go to, if you order a whiskey on the rocks, they will use the same glass as they would for a whiskey and cola. In both cases, they fill the glass with ice, and then need to add enough liquid to make the drink look sufficiently full to satisfy the customer. Of course, the cola drink will always contain more liquid, but the mixer allows the bartender to use less whiskey without anyone noticing, maybe not even the bartender. They don't use the exact same amount of ingredients every time, as you can guess from watching them sample a bit of a drink with a straw. And every time I see a Long Island made, the bartender pulls out all the clear poo poo from the well, and holds the four bottles upside-down over the glass at once. I have never seen a bartender hold the bottles there only 1/4 of the normal time. You're definitely getting more liquor in a Long Island at many places, especially since the bartender is incentivized by tips to pour more than his boss might like him to. He knows what you want when you order a Long Island.
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Nov 2, 2013 00:43
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Butch Cassidy posted:Negronis really are great and worth a bottle of Campari on their own. And then you can try a Boulevardier (1.5 oz. Bourbon, 1 oz. each Campari and sweet vermouth) which I may like even more. The Americano is an awesome drink that can be a stepping stone to Campari and soda as you fall in love with bitters. Just drank my first Boulevardier. Think I might have another  Number 2: Slightly less Campari and vermouth. Float a wee bit of Ardbeg 10 on top. Wow. angor fucked around with this message at 02:02 on Nov 2, 2013 |
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Nov 2, 2013 01:52
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drat you cocktail thread. Campari this, Campari that, Negroni, Negroni, Negroni. I couldn't resist, I decided it was time to give it a shot. First things first, the classic... a Negroni. 1 oz Campari 1 oz Tanqueray 1 oz Sweet Vermouth gently caress.  It's so gross. It's just.. gross. I mean, I can power through some terrible stuff, but this just hits me in that perfect way, that just doesn't work for me. Ok, maybe I just need to go a little heavier on the booze to balance the bitterness. Let's make another classic.. a Boulevardier. Went a little heavy on the whiskey, and a little light on the Campari to try and balance it a little more? Still gross. This one actually went down the drain after trying a few sips. I realized as I was drinking the Boulevardier, this hits me in the exact same way eating a stupid disgusting grapefruit does. I don't care how sweet and amazing people say they are, they taste like nothing but bitter nonsense to me. Ah well, I'll make a Negroni for the wife when she get's home, maybe she'll like it. Today wasn't a total waste though. I finally got around to buying a big rear end bottle of Carpano Antica. Hot drat. Now that's good stuff. Made a beautiful Manhattan to make up for the above hot mess.
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Nov 2, 2013 03:37
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Capt. Awesome posted:I realized as I was drinking the Boulevardier, this hits me in the exact same way eating a stupid disgusting grapefruit does. I don't care how sweet and amazing people say they are, they taste like nothing but bitter nonsense to me. Every grapefruit I have ever eaten tasted like pure bitterness, but I tried a classic Negroni and it has become one of my favorite drinks and I have gone through almost an entire bottle of Campari in a worringly short amount of time. Not sure what is going on there.
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Nov 2, 2013 03:57
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Capt. Awesome posted:drat you cocktail thread. Campari this, Campari that, Negroni, Negroni, Negroni. It took me a few attempts to get used to and love Campari, but once you do you can't get enough of it. Much like hoppy IPAs and such.
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Nov 2, 2013 04:27
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Capt. Awesome posted:
Coming from a world where good booze is terribly difficult to find, and quite expensive, I hate you. But more so (and just barely, I might add), I pity you. I hope you find a good balance of Campari that you enjoy. It really is amazing. If you're having trouble combatting the bitterness, cut it with stronger flavours until you can appreciate the bitter note that the Campari adds, then build up from there.
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Nov 2, 2013 04:43
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So I bought way too much fresh cilantro and I need to get rid of it. Can it go in any drink? I'm thinking something with gin or tequila.
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Nov 2, 2013 04:44
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rxcowboy posted:So I bought way too much fresh cilantro and I need to get rid of it. Can it go in any drink? I'm thinking something with gin or tequila. Maybe muddle a few leaves in the bottom of a stinger in place of absinthe? Or replace some of the mint in a mojito or julep with some cilantro. Butch Cassidy fucked around with this message at 06:23 on Nov 2, 2013 |
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Nov 2, 2013 06:20
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rxcowboy posted:So I bought way too much fresh cilantro and I need to get rid of it. Can it go in any drink? I'm thinking something with gin or tequila. Turista Smash
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Nov 2, 2013 08:46
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rxcowboy posted:So I bought way too much fresh cilantro and I need to get rid of it. Can it go in any drink? I'm thinking something with gin or tequila. Muddle it with a slice or two of jalapeño and then a bit of lime here, some sugar there, and then a little tequila, and you've got what my restaurant calls a Cesar. It's good as gently caress too. Capt. Awesome posted:Today wasn't a total waste though. I finally got around to buying a big rear end bottle of Carpano Antica. Hot drat. Now that's good stuff. Made a beautiful Manhattan to make up for the above hot mess. Carpano is cheating. Anything with Carpano is amazing. As for Campari, you should make a Jungle Bird. If you juice your own pineapple it will be off the hook. If you get it in a can it will only be fantastic. If you don't like Campari in this there's no hope for you.
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Nov 2, 2013 09:40
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Kenning posted:Muddle it with a slice or two of jalapeño and then a bit of lime here, some sugar there, and then a little tequila, and you've got what my restaurant calls a Cesar. It's good as gently caress too. 1: I just got some fresh jalapenos so I will do this on sunday. I also used the cilantro+tequila+lime in a marinade for some fish, and it was loving amazing. If anyone wants the recipe I'll be more than happy to share it. 2: I loving love Campari, even on it's own with club soda. I sort of pity anyone that doesn't like it, because god drat is it good in a cocktail. 3: Unrelated, but I don't think the Derby get's anywhere near enough love here, and it really should 1oz Bourbon (Rye works just as well if you like a little more spice like I do) 3/4 oz lime juice 1/2 oz Sweet Vermouth 1/2 oz Cointreau or Grand Mariner Shake/Strain/Guzzle Goes down smooth as poo poo, a great fall cocktail.
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Nov 2, 2013 10:09
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rxcowboy posted:3: Unrelated, but I don't think the Derby get's anywhere near enough love here, and it really should This is hands down my favorite cocktail. I love it with Rye, but thats because I love Rye. If it wasn't 9am, I'd go make one right now.
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Nov 2, 2013 17:08
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Capt. Awesome posted:This is hands down my favorite cocktail. I love it with Rye, but thats because I love Rye. If it wasn't 9am, I'd go make one right now. I'm going to try this with rye when I get home because I too love rye. What's your rye of choice for a good Derby? I've being using Rittenhouse in all my rye cocktails lately but I'm getting bored of it. I'm thinking of trying Russell Reserve or Knob Creek next.
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Nov 3, 2013 03:46
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rxcowboy posted:I'm going to try this with rye when I get home because I too love rye. What's your rye of choice for a good Derby? I've being using Rittenhouse in all my rye cocktails lately but I'm getting bored of it. I'm thinking of trying Russell Reserve or Knob Creek next. My go to is Bulleit. It helps that Trader Joe's always has it for like $20/bottle. If I'm out of it, and happen to be at a liquor store that actually carries Rittenhouse for a normal price, I'll pick it up as a change of pace, as I like it just as much, if not a bit more than Bulleit. I really should branch out and try different brands, but man, when they're all like 10-15/bottle more than those two, which I already love.. I really have a hard time justifying it to my cheap rear end.
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Nov 3, 2013 04:29
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rxcowboy posted:What's your rye of choice I agree with the Bulleit rec. The next bottle you get after that should be Michters.
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Nov 3, 2013 06:00
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Sazerac 6 year. It's a beautiful whiskey that I recommend all the time.
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Nov 3, 2013 07:52
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I too threw caution to the wind and bought a bottle of Gin (Beefeater), Campari and Sweet Vermouth and made both an Americano and Negroni. Possibly two of the worst drinks I've ever had. So, so bad. It wasn't just me either, I tried like four friends and they all thought it was foul. How do you people drink this?! I then proceeded to buy a familiar spirit (CC) and made an Old Fashioned. Which is brilliant. Very tasty, would drink again. I think I have learnt that Campari and Vermouth both suck. A lot.
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Nov 3, 2013 09:11
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syntaxfunction posted:I too threw caution to the wind and bought a bottle of Gin (Beefeater), Campari and Sweet Vermouth and made both an Americano and Negroni. Please tell me that CC doesn't stand for Canadian Club, because if it does, I think I found your problem. Also did you seriously just say Vermouth sucked, but earlier in the thread said you loved Martini's?
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Nov 3, 2013 10:02
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 Aww yeah. FYGM, Malacca bottle 66993 of 100000 and Japan-only Chivas Mizunara edition
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Nov 3, 2013 10:33
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syntaxfunction posted:I too threw caution to the wind and bought a bottle of Gin (Beefeater), Campari and Sweet Vermouth and made both an Americano and Negroni. I think you don't like the Negroni and Americano because of the bitter Campari, and not the vermouth. Try a sweet/perfect manhattan and see if you like that. That'll rule out the vermouth.
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Nov 3, 2013 10:38
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rxcowboy posted:Please tell me that CC doesn't stand for Canadian Club, because if it does, I think I found your problem. Yes, Canadian Club. No, it's not the best spirit by a long shot but it was one of the better choices at the local store and I didn't want to pay for something better if I'm using it in Old Fashioneds when I don't even know if I'd like them. Also, I'd drink it straight but I was buying to share and everyone else drinks it with copious amounts of Coke, so no, I didn't feel like buying something nice for it to be used by that. I thought my quote earlier was that I said Gimlets were better Gin cocktails than Martinis? Not that Martinis are bad, but the Vermouth:Spirit ratio is vastly different in a Martini that the Vermouth is just a slight tang really. But the amounts used in the Negroni I was not a fan. I guess I could have reduced it but that would have left me with Campari and Gin, not exactly tasty. But yeah, I guess saying Vermouth sucks is an exaggeration as I've had it in other things that weren't so terrible. I don't know, it's very confusing to me. All I know is that they weren't nice drinks. angor posted:I think you don't like the Negroni and Americano because of the bitter Campari, and not the vermouth. Try a sweet/perfect manhattan and see if you like that. That'll rule out the vermouth. Perhaps. How long does Vermouth stay good for if opened? I left it at my friend's place and probably won't be there for another week. Actually, scratch that, I won't be there for a while, so I guess a new bottle is to be bought? They're only like $12 for a litre (Who the gently caress drinks a litre of this stuff?) so whatever. I will try a Manhattan. I'm relying on you guys to not lead me wrong, cause you all know way more than I do. I'm just following my nose (And tongue). Sorry for words.
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Nov 3, 2013 12:31
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Buy 375 ml. bottles of vermouth, even if you have to get Martini rather than fancier vermouth, and keep them in the fridge once open. They will still last a good many drinks and your wallet won't hate you for constantly wasting half bottles like you do now. I generally try to use mine within two or three weeks. And dry vermouth is great for deglazing pans when it is a little past its prime for cocktails. Do you like black coffee/tea and stupidly dark chocolate? Campari is very bitter and it helps to ease into it if your palate is not already set for bitter. Try a barspoon in a gin and tonic to start getting a feel for the flavor and work up from there. Pick up some Fernet Branca to mix with Coke like the Argentinians to help, as well and you may appreciate Fernet's mint-forward flavor. And remember that Campari is heavily sweetened to make it palatable at all and has strong flavor to begin with. A strong gin with Campari and already potent sweet vermouth can be a cloying herbal/sweet/bitter bomb to an un-prepared palate. No shame in genuinely not liking Campari, but try using it in dashes at first and let your own taste buds guide you from there. Butch Cassidy fucked around with this message at 16:06 on Nov 4, 2013 |
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Nov 3, 2013 15:00
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E: Quote is not edit. My wife got into a bottle of moscato last night and I shook a few ounces with an ounce of home-made mango infused light rum and 3/4 of an ounce of lime juice. It came out pretty decent.
Butch Cassidy fucked around with this message at 15:04 on Nov 3, 2013 |
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Nov 3, 2013 15:00
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Ahhhh I think I solved the problem. If you are paying 12 bucks for a liter you either live on heaven or you are buying poo poo vermouth. I live in a state with really cheap booze, and my Noilly Pratt was nine bucks, Martini and Rossi is about 12. You absolutely can not buy cheap vermouth because it will ruin anything it touches. And I'm a little shocked at all the recs for Bulleit. The reviews I've read have all been good but they say its a lot softer than Rittenhouse. Should I alter my mixing proportions when using it? In other news I generally buy five or six bottles of booze a month. This month I am challenging myself to buy six new bottles I've never tried before since I get into a comfort zone. Here's what I'm thinking: Bulleit rye, Hayman Gin, Knob Creek Bourbon, Don Julio Reposado tequila, and what else? I need a good fall rum, and maybe a bottle of Lairds apple brandy? Edit: Never buy Cc. Ever. You want cheap but good? My go to is Evan Williams Black Label. 18 dollars for 1.75 liters. Good for mixing, a little simple for sipping but still perfectly drinkable neat. rxcowboy fucked around with this message at 19:27 on Nov 3, 2013 |
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Nov 3, 2013 19:23
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My experience is that Bulleit bourbon is delicious but the rye is pretty uninspired and lacks a spicy punch. Then again, I have easy access to Rittenhouse 100 and never have to put up with anything less.
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Nov 3, 2013 20:48
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Yeah Bulleit rye is just okay.
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Nov 3, 2013 21:19
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marmot25 posted:My experience is that Bulleit bourbon is delicious but the rye is pretty uninspired and lacks a spicy punch. Then again, I have easy access to Rittenhouse 100 and never have to put up with anything less. I have Rittenhouse but it's the only rye I've ever had. And considering its 20dollars and some other ryes go up to 100, I have a hard time believing it's the best. Especially with High West, Russel Reserve and Whistle Pig in the game.
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Nov 3, 2013 22:04
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rxcowboy posted:I have Rittenhouse but it's the only rye I've ever had. And considering its 20dollars and some other ryes go up to 100, I have a hard time believing it's the best. Especially with High West, Russel Reserve and Whistle Pig in the game. I'm just saying that Rittenhouse is the minimum that I put up with, that it's very good anyway, and that you shouldn't bother with Bulleit. I only have experience with ryes up to the price of Rittenhouse and usually prefer to spend my money branching out to try other, different liqueurs and bitters. I don't mean to dissuade anyone from going on the quest for the best rye money can buy, of course.
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Nov 3, 2013 22:53
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Long reply ahoy!Butch Cassidy posted:Buy 375 ml. bottles of vermouth, even if you have to get Martini or Stock rather than fancier vermouth, and keep them in the fridge once open. They will still last a good many drinks and your wallet won't hate you for constantly wasting half bottles like you do now. I generally try to use mine within two or three weeks. And dry vermouth is great for deglazing pans when it is a little past its prime for cocktails. Butch Cassidy posted:Do you like black coffee/tea and stupidly dark chocolate? Campari is very bitter and it helps to ease into it if your palate is not already set for bitter. Try a barspoon in a gin and tonic to start getting a feel for the flavor and work up from there. Pick up some Fernet Branca to mix with Coke like the Argentinians to help, as well and you may appreciate Fernet's mint-forward flavor. And remember that Campari is heavily sweetened to make it palatable at all and has strong flavor to begin with. A strong gin with Campari and already potent sweet vermouth can be a cloying herbal/sweet/bitter bomb to an un-prepared palate. rxcowboy posted:Ahhhh I think I solved the problem. If you are paying 12 bucks for a liter you either live on heaven or you are buying poo poo vermouth. I live in a state with really cheap booze, and my Noilly Pratt was nine bucks, Martini and Rossi is about 12. You absolutely can not buy cheap vermouth because it will ruin anything it touches. rxcowboy posted:Edit: Never buy Cc. Ever. You want cheap but good? My go to is Evan Williams Black Label. 18 dollars for 1.75 liters. Good for mixing, a little simple for sipping but still perfectly drinkable neat.
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Nov 4, 2013 00:55
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Evan williams will beat cc in quite literally everything ever. If it's the same price, you have no reason not to buy it.
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Nov 4, 2013 01:03
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Don Draper drinks Canadian Club, there's your reason
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Nov 4, 2013 01:31
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zmcnulty posted:Don Draper drinks Canadian Club, there's your reason If drinking cc got me anywhere near Christina Hendricks irl I would drink it. But it doesn't so.....
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Nov 4, 2013 02:04
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If you can find Templeton rye it's very nice. Rittenhouse is my gold standard for cocktails with a perfect quality to price ratio. When it's out of season, I usually go with Old Overholt. I've tried Whistlepig at a tasting and its awesome, but at that price I usually just buy Lagavulin or something.
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Nov 4, 2013 02:23
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syntaxfunction posted:Long reply ahoy! Campari tastes like furniture polish. It's great, but it may take some getting used to. Try a Jasmine, it's a common Campari starter drink. If you are actually interested in getting the best vermouth, you need to try Dolin and Vya. I personally hold that Dolin Rouge is better than Vya Sweet, and Vya Extra Dry is better than Dolin Blanc, but those are really the gold standard vermouths out there. I'm very proud of Vya, as it's made in my hometown. 750 ml of those is usually like $22+, whereas half bottles are somewhere around $12, if you can find them. Honestly, it's worth the investment though, since those are seriously sippin'-quality vermouths.
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Nov 4, 2013 04:37
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