|
Just get one of these -- literally all you have to do is slice the lemon/lime in half and squeeze it in this thing.
|
#
?
Apr 22, 2014 01:07
|
|
|
|
| # ? May 22, 2024 13:49 |
|
|
movax posted:A lot of my favorite cocktails depends on fresh lemon or lime juice. I don't have a lot of time in the evenings to make drinks at home either. If I get a hand juicer or something like that, what's the usual shelf life / how long can I keep the juice around in the fridge? A few days? 2-3 days.
|
|
#
?
Apr 22, 2014 01:29
|
|
|
Mr. Glass posted:Just get one of these -- literally all you have to do is slice the lemon/lime in half and squeeze it in this thing. Seconded. If you don't have a citrus squeezermajig then you aren't drinking enough.
|
|
#
?
Apr 22, 2014 17:10
|
|
|
Remove the stem or ovary end as well for maximum extraction. Your average, pre-end of days lime should yield about an ounce, lemons around one and a half. Milage will vary.
|
|
#
?
Apr 25, 2014 05:15
|
|
|
Vegetable Melange posted:Remove the stem or ovary end as well for maximum extraction. Your average, pre-end of days lime should yield about an ounce, lemons around one and a half. Milage will vary. When is this lime crisis going to end? I don't want to keep paying $1 for a lime.
|
|
#
?
Apr 25, 2014 05:47
|
|
|
The Hebug posted:When is this lime crisis going to end? I don't want to keep paying $1 for a lime. I wish I knew. Friend just paid $9/6, and we're in a major market. Can't imagine how rough the summer will be for the sedan set.
|
|
#
?
Apr 25, 2014 06:03
|
|
|
I'm getting lemons with my taco truck tacos, this has reached a major crisis. What exactly is going on again? I keep hearing it's cartel poo poo, but I'm hearing that from restaurant people who may not know anything.
|
|
#
?
Apr 25, 2014 07:19
|
|
|
Kenning posted:I'm getting lemons with my taco truck tacos, this has reached a major crisis. What exactly is going on again? I keep hearing it's cartel poo poo, but I'm hearing that from restaurant people who may not know anything. Combination of some bacterial infection destroying a large part of the lime crop, resulting in higher lime prices, driven further higher by cartels taking the remaining now valuable limes.
|
|
#
?
Apr 25, 2014 08:21
|
|
|
Limes cost 200 yen in Tokyo. You guys don't know poo poo about expensive fruit.
|
|
#
?
Apr 25, 2014 11:43
|
|
|
I'm currently in TriBeCa, I know plenty of expensive fruits. The lime shortage is a combination of wet weather causing rot, storage problems, and logistics challenges in transportation through the northwest of Mexico, some part of which is due to local tensions between farmers coops and organized/disorganized crime. Of course the media and restaurant workers are all "cartels!" Because they're not really thinking/caring.
|
|
#
?
Apr 25, 2014 16:36
|
|
|
My friends have a habit of buying me and my partner booze as gifts. It's great for me (I have 4 bottles of scotch in right now), but she gets bought a lot of nonsense flavoured booze I'd like to be able to shift (she drinks prosecco, gin and sidecars almost exclusively). The booze cupboard currently contains the following: Mango vodka Apple Schnapps Apple Vodka Marmalade Vodka (this one is nice with tonic, at least) Cinnamon vodka (drank some of this with apple and Angostura's this winter, it was OK) Vanilla vodka (good for hard vanilla cokes, but I can only have the odd one as it's sweet as gently caress) What do I do with this poo poo - I don't want to waste it (as it was given to us as gifts), so I was hoping for ideas. Also, I had a scotch and soda last night (with Jura Origin), and enjoyed it more than I expected to. I'm not sure if here or the whiskey thread is best to ask, but since I'm posting anyway, does anyone have a favourite scotch for that job? I'm feeling a new favourite summer drink coming on.
|
|
#
?
Apr 27, 2014 23:05
|
|
|
Death of Rats posted:Apple Schnapps They're pretty sweet but Washington Apples are drinkable. It might work with schnapps, maybe even better than Pucker if its not as sweet.
|
|
#
?
Apr 28, 2014 01:19
|
|
|
Death of Rats posted:Also, I had a scotch and soda last night (with Jura Origin), and enjoyed it more than I expected to. I'm not sure if here or the whiskey thread is best to ask, but since I'm posting anyway, does anyone have a favourite scotch for that job? I'm feeling a new favourite summer drink coming on. Ballantine's for value, Black Grouse if I don't mind spending money.
|
|
#
?
Apr 28, 2014 04:19
|
|
|
To piggyback on this topic: I also have a bottle of gifted butterscotch schnapps that tastes way too sweet to drink by itself. What the hell do I use it for?
|
|
#
?
Apr 28, 2014 04:50
|
|
|
Death of Rats posted:Vanilla vodka (good for hard vanilla cokes, but I can only have the odd one as it's sweet as gently caress) Half vanilla vodka, half hazelnut liqueur. Mix in a shot glass, do it exactly like a tequila slammer but substitute lemon for the lime and sugar for the salt. Tastes exactly like German chocolate cake. Not exactly classy, but they are quite tasty...
|
|
#
?
Apr 28, 2014 05:42
|
|
|
crazyfish posted:Half vanilla vodka, half hazelnut liqueur. Mix in a shot glass, do it exactly like a tequila slammer but substitute lemon for the lime and sugar for the salt. Tastes exactly like German chocolate cake. Not exactly classy, but they are quite tasty... There are a lot of fruity cocktails wherein you could experiment with substituting your flavored vodkas for something else. I mean, don't expect an Angel Face with apple liqueur to taste as good as if you'd used Calvados, but we're talking about making the most of flavored vodka here. For example, I'd also be inclined to try the mango vodka as a substitute for anything calling for apricot or peach brandy. Archer2338 posted:To piggyback on this topic: I also have a bottle of gifted butterscotch schnapps that tastes way too sweet to drink by itself. What the hell do I use it for?
|
|
#
?
Apr 28, 2014 13:35
|
|
|
Death of Rats posted:My friends have a habit of buying me and my partner booze as gifts. It's great for me (I have 4 bottles of scotch in right now), but she gets bought a lot of nonsense flavoured booze I'd like to be able to shift (she drinks prosecco, gin and sidecars almost exclusively). You should tell your friends to stop getting your girl sexist booze presents. Also, consider using some of those in ice creams/sorbets. Keep in mind that the alcohol will make the final product a bit softer in general though.
|
|
#
?
Apr 30, 2014 00:17
|
|
|
One of my friends got a really cocktail(s) at a bar but he didn't ask what went into it. Wondering if the thread can help. Description: Very noticeable cucumber taste. Clear. Not straight liquor. Not carbonated. Known ingredients: Gin (Hendrick's) Cucumber slices Ice Known NON-ingredients: sugar or simple syrup limes mint anything cloudy anything carbonated Mystery ingredient: Clear liquid, or clear enough to appear clear while buzzed/drunk in a bar. Our best guesses have been water or vermouth. Water seems odd because...water. Vermouth seems kind of odd because then it's basically a martini - but as a cocktail? Any ideas? Edit: Mystery ingredient came from a "large bottle" for whatever that's worth. FaradayCage fucked around with this message at 00:52 on May 3, 2014 |
|
#
?
May 3, 2014 00:02
|
|
|
FaradayCage posted:One of my friends got a really cocktail(s) at a bar but he didn't ask what went into it. Wondering if the thread can help. I know that when you make a Gin and tonic with Hendricks you're supposed to use cucumber instead of lime, it gives it a very different taste. If it's not carbonated then I have no idea.
|
|
#
?
May 3, 2014 00:34
|
|
|
Maybe the tonic water was just flat?
|
|
#
?
May 3, 2014 00:46
|
|
|
bunnyofdoom posted:Maybe the tonic water was just flat? Negative on that.
|
|
#
?
May 3, 2014 00:49
|
|
|
FaradayCage posted:Edit: Mystery ingredient came from a "large bottle" for whatever that's worth. How large was the bottle? Luxardo Maraschino is clear but it comes from a pretty distinctive bottle Edit: St Germain is another option Horn fucked around with this message at 14:40 on May 3, 2014 |
|
#
?
May 3, 2014 01:41
|
|
|
FaradayCage posted:One of my friends got a really cocktail(s) at a bar but he didn't ask what went into it. Wondering if the thread can help. Cucumber syrup maybe? Muddling some cuke with Hendrick's is super delicious, maybe the bar/bartender is known for the Hendrick's and has a big stash of cuke syrup on hand. e: Maybe Cynar? It's vegetable as gently caress and brings out some pretty crazy flavors in other things. Also, I've known people to use sake in Hendricks/Cuke concoctions, so maybe that? Wungus fucked around with this message at 04:26 on May 3, 2014 |
|
#
?
May 3, 2014 04:23
|
|
|
Do you know what the mystery drink tasted like? I've had Hendricks Martinis and cucumber Gimlets that were garnished with a cucumber slice that both almost fit your description, even though they both taste very different. Do you know what sort of glass it was served in?
|
|
#
?
May 3, 2014 06:52
|
|
|
Sounds like a typical cucumber martini, stirred with probably a tiny hint of vermouth if you couldn't taste it. The cucumber slices/juice would cloud a lot of the flavor, and Hendricks already has cucumber notes to its aroma/flavor profiles as well. Clear liquid was probably dry vermouth.
|
|
#
?
May 4, 2014 00:42
|
|
|
Any suggestions for dairy ratios on the Ramos Gin Fizz? Neither of the versions I have tried give me the frothy volume I was expecting, certainly not compared to the kind of froth I can get on a regular whiskey sour. Diffords: 1 oz double cream, 1oz egg white Jim Meehan: 3/4oz double cream, whole egg white.
|
|
#
?
May 4, 2014 08:48
|
|
|
Slimchandi posted:Any suggestions for dairy ratios on the Ramos Gin Fizz? Neither of the versions I have tried give me the frothy volume I was expecting, certainly not compared to the kind of froth I can get on a regular whiskey sour. Are you giving it a solid dry shake before adding ice?
|
|
#
?
May 4, 2014 17:00
|
|
|
Yes, but neither recipe seemed to get very well aerated. I tried adding a hawthorne spring and it didn't help either. Maybe I'm just expecting the wrong thing?
|
|
#
?
May 4, 2014 18:15
|
|
|
FaradayCage posted:One of my friends got a really cocktail(s) at a bar but he didn't ask what went into it. Wondering if the thread can help. Lillet blanc?
|
|
#
?
May 4, 2014 19:24
|
|
|
Coming home from a hard day of canvassing for legalized weed in DC, I stopped at the Pearl Dive and then Saint Ex on 14th St, and was exposed to two liquors I've never had before: - Byyrh, a pretty tasty vin apertif, in a long-drink with vermouth, triple sec, cocchi, fernet, and soda and lime - Malort, apparently a Chicago version of wormwood brannvin, tasted similar to aquavit, in a mixed drink with grapefruit syrup and lager. As a tangential "first time trying liquor X", for a while I'd pressed a girly female friend to try sloe gin, and teased her with the old line "sloe gin makes a girl fast". Then one night she texted me "i finally tried sloe gin in a cocktail at [bar], and last night I had a really vivid dream where I was dead. never trying it again."
|
|
#
?
May 5, 2014 05:44
|
|
|
FaradayCage posted:One of my friends got a really cocktail(s) at a bar but he didn't ask what went into it. Wondering if the thread can help. I've always wondered why people in search of this mystery cocktail don't go back and ask the bartender, or call the bar, or send an email to the bar.
|
|
#
?
May 6, 2014 04:56
|
|
|
Kenning posted:I've always wondered why people in search of this mystery cocktail don't go back and ask the bartender, or call the bar, or send an email to the bar. Hahaha I actually resolved to call the bar a couple days ago. I even have a cover story if I need it (I follow a weird religious diet and I have to run the ingredients by my gurus). I just haven't called yet cause I'm so shy.  (I'll let yall know).
|
|
#
?
May 6, 2014 15:39
|
|
|
FaradayCage posted:Hahaha I actually resolved to call the bar a couple days ago. I even have a cover story if I need it (I follow a weird religious diet and I have to run the ingredients by my gurus). I just haven't called yet cause I'm so shy. . . . . dude, drop the cover story. You liked a thing that they made. Any bar worth a poo poo is gonna be totally fine giving you ingredients without any stupid overblown cover story or excuse. They are not going to ask for a reason, and they're gonna roll their eyes at you if you give them one. Relax and make sure you call when they're not in the middle of service. Call right after they open, or in the afternoon lull at like 3 or 4.
|
|
#
?
May 6, 2014 15:43
|
|
|
I came up with a great recipe for a Tuaca margarita the other day, but it's only available to initiated brothers of the Abraxan priesthood. If you want the details, just ask your steward at the next cleansing.
|
|
#
?
May 6, 2014 15:55
|
|
|
Just wondering if anyone has tried Patron's orange liqueur. Made a nice tequila drink with El Jimador Silver, half a lime and Senoral's Sangria soda. Mister Facetious fucked around with this message at 06:56 on May 7, 2014 |
|
#
?
May 7, 2014 06:53
|
|
|
Mister Macys posted:Just wondering if anyone has tried Patron's orange liqueur. Sure. It's an unnecessary and overpriced orange liqueur.
|
|
#
?
May 7, 2014 13:27
|
|
|
Like everyone who discovered The Last Word, I'm now really keen to make an Aviation. And, if it's good, ten Aviations. And, like everyone, the creme de violette is the stumbling block. a) I've been told by a bartender with a mustache that Creme Yvette and Parfait d'Amour are unacceptable substitutes, because they taste very different. True? b) How about liqueur de violettes? G.E. Massenez does one, which is (semi) available in this country. I think Tempus Fugit does one as well, but their stuff is impossible to get here.
|
|
#
?
May 8, 2014 03:25
|
|
|
Just so I'm clear: Dolin Rouge and Vya Dry, right?
|
|
#
?
May 8, 2014 13:25
|
|
|
BrosephofArimathea posted:Like everyone who discovered The Last Word, I'm now really keen to make an Aviation. And, if it's good, ten Aviations. And, like everyone, the creme de violette is the stumbling block. A: Yvette has vanilla and other flavors that make it more than just Violette, and won't place nice with the maraschino and gin like the pure stuff. Parfait d'Amour is a hot mess of berries on fire, with rose. B: the (NYC) cocktail go-to is Rothman & Orchard, out of Austria (Hanz Alpenz does the distro in the US). Liqueur is only questionable because of sugar levels. Maraschino is plenty sweet on its own, which is why you won't see too many aviation specs call for simple.
|
|
#
?
May 8, 2014 13:37
|
|
|
|
| # ? May 22, 2024 13:49 |
|
|
I've made my Aviations with Yvette because it's all I can get. I don't have a problem with the flavour, but you don't get that sky blue 
|
|
#
?
May 8, 2014 13:55
|
|