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Any good cocktails people can recommend with Swedish punsch? I picked up a quarter handle just on a whim the other day when I was across the border.
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Mar 3, 2014 22:01
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| # ? May 22, 2024 18:01 |
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You're supposed to just drink it neat right before you eat some pea soup. On a Tuesday.
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Mar 4, 2014 02:53
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Thursdays 
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Mar 4, 2014 12:36
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Hahahah welp. Anyway, here are a few recipes from Vintage Spirits and Forgotten Cocktails. Diki-Diki Cocktail 1.5 oz. (4.5 cl) Calvados .5 oz (1.5 cl) Swedish punsch .75 oz. (2 cl) grapefruit juice Shake, strain, coupe. Doctor Cocktail 2 oz./6 cl. Jamaican rum 1 oz./3 cl. Swedish punsch 1 oz./3 cl. lime juice Shake, strain, coupe. Have a Heart Cocktail 1.5 oz/4.5 cl. gin .75 oz./2 cl. Swedish punsch .75 oz./2 cl. lime juice .25 oz./.75 cl. real grenadine Shake, strain, coupe. Modernista 2 oz./6 cl. Scotch .5 oz./1.5 cl. dark Jamaican .5 oz/1.5 cl. Swedish punsch .5 oz/1.5 cl. lemon juice 1 tsp absinthe 2 dash orange bitters Shake, strain, coupe, lemon twist. Hope these help!
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Mar 4, 2014 22:13
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Oh they'll help all right, for sure, they'll help all right. Whether they'll taste good remains to be seen 
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Mar 5, 2014 09:54
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Does anyone have any good recipes for moonshine? I've come into possession of a flasks worth and other then making my friends shoot enough to go blind I'm not sure what to do with it.
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Mar 9, 2014 21:11
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Mount 'N Rita - 1.5oz moonshine, 1oz orange liqueur, 1oz lime juice, .25oz simple syrup.
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Mar 10, 2014 01:00
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Demon_Corsair posted:Does anyone have any good recipes for moonshine? I've come into possession of a flasks worth and other then making my friends shoot enough to go blind I'm not sure what to do with it. We use shine as a vodka substitute. I guess it depends on whether you have a neutral spirit or a pot-still output, though. That said... make all the caprioskas. Or dump a bunch of lemon peels in a bottle and get ridiculously trolleyed on West Sides. http://www.finecooking.com/drink-recipes/west-side-lemon-vodka.aspx
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Mar 11, 2014 01:22
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Finally got a chance to try my new bottles of Vya sweet vermouth and Dolin dry. The Vya made a decent Manhattan but has sort of an odd tomato-like note that I'm not used to. I think the next step will be to try it in a Martinez and a Corpse Reviver #1 to see how it works with the different spirits. First impression is that I should have just got another bottle of Carpano. Dolin dry makes a killer Martini. It's very well balanced and fragrant without smelling like an old lady's perfume. I don't use a lot of dry vermouth but I think I will start trying to incorporate it more often since the Dolin tastes so good. Does anyone have suggestions for good cocktails that use dry vermouth?
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Mar 15, 2014 23:37
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You got it backwards! The Vya Dry is better than Dolin Blanc, and the Dolin Rouge is better than Vya Sweet!
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Mar 16, 2014 06:02
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Good to know because I bought a bottle of Vya Dry as well that will get opened once I'm done with the Dolin. I'll have to pick up a bottle of Dolin Rouge next time I'm at Bevmo. I went back to make another Martini with some Junipero and the Dolin but ended up adding a splash of Green Chartreuse and 2 dashes of Regan's Orange Bitters. It was really good, but I also think that Chartreuse is basically the best thing on the planet. Not really a martini anymore, more like a less floral version of the Zephyr. Zephyr 2 oz Gin 0.5 oz Lillet Blanc 0.5 oz Green Chartreuse stir/strain/coupe
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Mar 16, 2014 17:31
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That's kind of like: Savoir Faire 1.5oz gin .75oz dry vermouth .5oz yellw Chartreuse .25oz Benedictine ds orange bitters Stir/coupe/ornge pl I also like: Fitty - 1.25oz gin, .5oz ginger liqueur, .5oz dry vermouth, .5oz Cynar. Stir/coupe.
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Mar 16, 2014 18:28
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Hey guys, want to take your bourbon cocktails to the next level? Replace whatever you've been using with Old GranDad 114. When it comes to mixing this is the Carpano of bourbon. It's a touch too sweet and heavy to be my everyday whiskey, but goddamn it stands tall in a cocktail. Just made a derby with this, and drat. It's also really smooth neat and somehow smoother than a bunch of 86 proof poo poo I've had.
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Mar 17, 2014 09:36
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People in Ontario outside Toronto might want to check their local LCBOs, I just found maraschino in mind for the first time ever. 
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Mar 18, 2014 21:31
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Picked up a bottle of Leblon Cachaca and a bunch of limes to try my hand at caipirinha's... and dear god. I've tried a variety of recipes and none of them turned out bad - this feels like easiest cocktail to make. My favorite recipe so far has been: 2oz cachaca ~1 tbsp sugar (slightly less than 1 tbsp) half a lime quartered Muddled and stirred briskly into an old fashioned glass filled with crushed ice. The drink seems to definitely open up with a bit of water dilution. Shaking the drink seems to dilute it a bit too much though, and it goes down so fast anyway that the crushed ice was fine. The only problem was that it was a bit too sweet, so I'm considering bumping up the cachaca another oz and adding a couple more quartered limes. What recipes/methods do you guys use for this drink?
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Mar 21, 2014 19:05
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On my Kindle, I've got this one: "The Bartender's Bible: 1,001 Mixed Drinks and Everything You Need to Know to Set Up Your Bar" 252 - Caipirinha 2.5 oz. Cachaca 2 tsp. sugar 1 lime cut into eighths Muddle sugar and lime in an Old Fashioned glass. Add ice. Add Cachaca. Stir well. Mister Facetious fucked around with this message at 06:47 on Mar 22, 2014 |
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Mar 22, 2014 06:44
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At the churrascaria I worked at, the caipirinha recipe was this: Halve a lime lengthwise, cut out the middle pith, then slice into half moons as thin as you can without mangling everything. Do this for the whole lime. Muddle the lime slices in a rocks glass with 1-2 tsp of sugar depending on how sweet you want it. Fill glass with crushed ice. Now fill the glass with cachaca, all the way. Shake to combine. They look really pretty in the glass with the shards of lime and the crushed ice.
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Mar 22, 2014 08:01
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My recipe for it is. ¾ fresh Lime (chopped wedges) 2 fl oz Cachaça ½ fl oz Sugar syrup (1 water : 2 sugar) -Muddle the lime. Add cubes of ice to the glass.
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Mar 24, 2014 00:55
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I don't know much about making cocktails but I have a G&T recipe that I came up with on my own and it's pretty much all I drink lately. I thought I'd share and maybe somebody will have a use for it. Tall glass (highball I think it's called). Squeeze 1/4 fresh lime or equivalent of bottled lime juice, if you're lazy. Gin, amount is up to how strong you like it. About 4-5 cubes of ice (important). Tonic of your choice, fill up to 8/9 of the glass. Red juice of your choice, sugar-free (important), on top. You should end up with something like this:  What makes it special is that sweet red juices gives a great contrast to bitter G&T. The drink starts off being quite sweet but it'll get more bitter and strong as you drink it. I find it to be a perfect evening sipping drink. EDIT: Also, if it's a common cocktail and someone knows it's name, I'd really like to know it.
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Mar 26, 2014 23:24
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Jack Trades posted:Tall glass (highball I think it's called). I'm confused by this. Sugar free juice is not a thing unless we're talking about kool-aid or Crystal Light; Ocean Spray makes those "light" juices with some of the sugar removed but those are mostly cranberry or cranberry type blends, though I think a few grape versions are out there. (They generally taste like butt imho.) Juice generally also does not come in colors; "red juice" could be anything from pomegranate to cherry (or sour cherry) to cranberry. What exactly are you adding here?
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Mar 27, 2014 17:26
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Nicol Bolas posted:I'm confused by this. Sugar free juice is not a thing unless we're talking about kool-aid or Crystal Light; Ocean Spray makes those "light" juices with some of the sugar removed but those are mostly cranberry or cranberry type blends, though I think a few grape versions are out there. (They generally taste like butt imho.) Juice generally also does not come in colors; "red juice" could be anything from pomegranate to cherry (or sour cherry) to cranberry. What exactly are you adding here? I'm not really sure on what's it called in other countries but I think it's squash, http://en.wikipedia.org/wiki/Squash_%28drink%29, a juice based drink. It's important to use the "sugar-free" type (ones that use sugar substitutes instead) because it won't float otherwise. I found that any kind of "red" juice fit quite well, like cherry or pomegranate, so it's probably up to your tastes. My personal favorite is blackcurrant though.
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Mar 27, 2014 19:10
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While the bartender in me is mad at Jack Trades for his abomination of a "cocktail", the summer-loving-alcoholic in me has drank and enjoyed hundreds of those. I choose no sides.
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Mar 27, 2014 20:34
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There's nothing wrong with that cocktail at all, I judy think there's a little bit of confusion about him saying "sugar free". When Mr. Trades came by here last time we determined that he needed juice with no added sugar, in order for it to float with its lower specific gravity. That's a perfectly reasonable thing to toss on top of a gin and tonic because let's be real, it's not like a G&T is the sacred pinnacle of the drinksmaker's art (that's punch).
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Mar 28, 2014 01:49
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So I bought a bottle of Berneroy VSOP Calvados, which is pretty tasty, despite being cheapish. Other than an Old Fashioned (which was tasty) what else can I do with it?
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Mar 28, 2014 21:28
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Why, a Jack Rose, of course.
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Mar 28, 2014 22:07
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Try using it any drink that calls for apple brandy or Applejack. You may have to mess the proportions a little bit since Calvados will be more subtle that most apple brandies. Corpse Reviver #1 1 oz apple brandy 1 oz Cognac 1 oz sweet vermouth 2 dash bitters stir/strain Diamondback 1.5 oz rye 0.75 oz apple brandy 0.75 green Chartreuse stir/strain Or make a whiskey sour and substitute some of the bourbon for Calvados. Be sure to use an egg white to get some foam on top! 2 oz bourbon and Calvados mix 0.75 1:1 simple syrup 0.75 lemon juice 1/2 an egg white shake/strain
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Mar 29, 2014 05:29
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Besides vodka (which I don't have), do any drinks use the black currant concentrate Ribena?
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Apr 2, 2014 05:54
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Heated blackcurrant syrup (diluted with water) and possibly seasoned with lemon peel is a pretty common wintertime warmer up here, and I can assure you there's nothing bad a splash of booze (I particularly favour good grappa) will do to it. Also I can envision a kind of kir mimosa with it.
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Apr 2, 2014 09:49
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So, tonight, I realized I have actually run out of room in my liquor cabinet. THerefore I am getting a bag of lemons after class, making up a batch of simple syrup and then going to town. Thinking of killing a bottle of gin with aviations, then switch to clearing out a bourbon with whiskey sours, then maybe getting drunkenly inventive with what's left. Thoughts on the stupidity/greatness of this idea? EDIT: Oh snap, just remember I got two new bottles of fee brothers bitters. Aztec Chocolate and um, Black Walnut I think. Thoughts on those?
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Apr 2, 2014 20:45
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bunnyofdoom posted:So, tonight, I realized I have actually run out of room in my liquor cabinet. THerefore I am getting a bag of lemons after class, making up a batch of simple syrup and then going to town. Thinking of killing a bottle of gin with aviations, then switch to clearing out a bourbon with whiskey sours, then maybe getting drunkenly inventive with what's left.
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Apr 2, 2014 21:11
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I moved all the whiskey into one of these.
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Apr 2, 2014 22:02
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The problem is I got not enough space in my apartment.
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Apr 2, 2014 22:05
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Halloween Jack posted:I moved all the whiskey into one of these. How many bottles can that hold?
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Apr 2, 2014 22:31
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Halloween Jack posted:I moved all the whiskey into one of these. I moved all my whiskey into one of these 
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Apr 2, 2014 22:55
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So uhh, are we going to do another cocktail of the month? Or did that die.
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Apr 3, 2014 15:00
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bunnyofdoom posted:So, tonight, I realized I have actually run out of room in my liquor cabinet. THerefore I am getting a bag of lemons after class, making up a batch of simple syrup and then going to town. Thinking of killing a bottle of gin with aviations, then switch to clearing out a bourbon with whiskey sours, then maybe getting drunkenly inventive with what's left. I like the chocolate, but they are very thick. I use like one drop and it is usually enough. Try a Left Hand cocktail - 1.5 oz or so of whiskey, .75 oz ea or so of campari and sweet vermouth, dash of chocolate bitters, stir, strain, coupe, orange twist
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Apr 3, 2014 19:07
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zmcnulty posted:So uhh, are we going to do another cocktail of the month? Or did that die. I'll throw out the old fashioned  I think everyone has a different way of making it, it could be interesting to discuss this drink in more detail. But a lot of people are also bored with it so 
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Apr 3, 2014 19:30
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I've been seeing a lot of stuff about fixes and daisies lately. It's finally warming up (in North America, anyway), so everyone's going to need long drinks in their repertoire. And there are a lot of possible variations (among them the tequila daisy). Perhaps that would make a good subject for the drink of the month. Or is it too broad?
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Apr 3, 2014 20:46
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Hollis Brown posted:I'll throw out the old fashioned Rye, strip lemon peel in the muddle, lemon boat garnish, no cherry. Lots of ice. Nom. I basically can't have rye in the house all the time because I'll turn into a gutter drunk in a year.
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Apr 3, 2014 20:53
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| # ? May 22, 2024 18:01 |
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Does anyone have tips or words of caution to share on the subject of mint infused simple syrup? Looking to make some mojitos next week and I thought I'd muck around with some simple syrup while I was at it, because there's always mint left.
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Apr 6, 2014 01:16
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