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Vegetable Melange posted:B: the (NYC) cocktail go-to is Rothman & Orchard Rothman and Winter. 
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May 8, 2014 20:07
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The Hebug posted:Rothman and Winter. I stand corrected. Phone postin' y'all, what up.
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May 8, 2014 20:13
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Vegetable Melange posted: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. drat, that's what I thought. Short of waiting for a friend to come back from overseas with a bottle for me, looks like the only option is to import it from England for $ridiculous. Also, based solely on that description, I think I need to get some Parfait d'Amour.
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May 9, 2014 01:30
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angor posted:Just so I'm clear: Dolin Rouge and Vya Dry, right? Yes, those are both beautiful vermouths. I like Dolin dry, but the Vya is better. Dolin Rouge is terrific and short of carpano is the best Italian vermouth I've had.
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May 9, 2014 01:31
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angor posted:Just so I'm clear: Dolin Rouge and Vya Dry, right? You have it exactly right.
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May 9, 2014 03:00
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So the nondescript corner liquor store by my house is turning itself into a Cask.  Kenning, this might be relevant to you too. (College/Alcatraz in Berkeley.)
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May 9, 2014 05:41
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BrosephofArimathea posted:drat, that's what I thought. Short of waiting for a friend to come back from overseas with a bottle for me, looks like the only option is to import it from England for $ridiculous. Seeing as I live in England and can probably pick up a bottle for £slightlylessridiculous, what brands would you recommend?
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May 9, 2014 13:31
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This amuses me more than it should. 
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May 9, 2014 13:51
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angor posted:Just so I'm clear: Dolin Rouge and Vya Dry, right? My preference is Carpano Antica Formula and Dolin Blanc
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May 9, 2014 23:44
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Carpano is cheating.marmot25 posted:So the nondescript corner liquor store by my house is turning itself into a Cask. !!! Now I won't have to BART to the City when Ledger's doesn't have something I want! This is awesome! Btw marmot, I don't know how you feel about mezcal, but apparently Comal in downtown Berkeley has like 65 bottles. They've got the whole del Maguey line, and all sorts of other stuff. $8-$14 for a pour, which is super reasonable.
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May 10, 2014 23:04
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Appl posted:My preference is Carpano Antica Formula and Dolin Blanc I've never had Carpano; is it worth the cost?
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May 11, 2014 00:40
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Carpano is really amazing. The main problem isn't the cost, it's that it's only available in liter bottles. No matter how delicious it is, I find it hard to use a whole liter at home in time to keep it fresh. That's just a lot of fortified wine.
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May 11, 2014 09:41
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Kenning posted:Carpano is really amazing. The main problem isn't the cost, it's that it's only available in liter bottles. No matter how delicious it is, I find it hard to use a whole liter at home in time to keep it fresh. That's just a lot of fortified wine. Wake up, break off a cube of ice, pour carpano, drink, repeat from step two.
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May 11, 2014 16:25
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Kenning posted:Carpano is really amazing. The main problem isn't the cost, it's that it's only available in liter bottles. No matter how delicious it is, I find it hard to use a whole liter at home in time to keep it fresh. That's just a lot of fortified wine. Prepare to have your mind blown. http://www.klwines.com/detail.asp?sku=1122463
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May 11, 2014 16:35
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blowingupcasinos posted:Wake up, break off a cube of ice, pour carpano, drink, repeat from step two. And eventually, pass out, repeat from step one.
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May 12, 2014 17:10
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Any thoughts on Perucchi? It's the nicest red vermouth I can get around here, and is mercifully lacking that weird meaty aroma I got from M&R.
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May 12, 2014 17:19
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The Hebug posted:Prepare to have your mind blown. You have changed my life.
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May 12, 2014 19:51
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Any ideas for what to do with this Getreide Kummel?
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May 12, 2014 22:35
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Kenning posted:You have changed my life.
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May 13, 2014 01:08
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Kenning posted:Carpano is cheating. Oh, yeah--I love Comal. Wonderful ambience in the back patio (except when it's computer science night or whatever the gently caress a couple weeks ago). They make a great mezcal Old Fashioned called the Abuelo Sucio. Re: Carpano chat, I just buy a small bottle (they have, or at least have had, the small ones at Ledgers  ) and stick a Vacuvin in it and have excellent vermouth for months.
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May 13, 2014 05:07
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Kenning posted:You have it exactly right. Just got some bad news. I may only be able to get one or the other. Locally, I can get M&R and Cinzano (both dry and sweet for both). If I had to give up either the Dolin Rouge or Vya Dry, given my current choices, which one gets sacrificed?
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May 15, 2014 19:00
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angor posted:Just got some bad news. I may only be able to get one or the other. Locally, I can get M&R and Cinzano (both dry and sweet for both). I think Dolin is a bigger upgrade from M&R than Vya is from Cinzano, but I also use sweet vermouth a lot more, so I could be skewed.
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May 15, 2014 19:46
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For my birthday I got a nice looking bottle of El Buho mezcal. Any good mezcal cocktail recipes anyone (Krauser) can recommend?
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May 16, 2014 23:21
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Nice, that's good juice. It was the first mezcal I put in a last word when I went all 
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May 17, 2014 03:56
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angor posted:Just got some bad news. I may only be able to get one or the other. Locally, I can get M&R and Cinzano (both dry and sweet for both). As much as it pains my civic pride (Vya is made in my hometown), I'd go with the Dolin, honestly. Their sweet vermouth is stunning, and the dry is totally excellent.
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May 17, 2014 09:51
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I checked the first 5 pages, but nada. Best bloody Mary recipe. GO!
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May 18, 2014 04:32
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Tomatoes+acid+umami+salt. Get creative, motherfucker.
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May 18, 2014 06:38
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Best move you can make with a Bloody Mary is to make it with a smoke-heavy mezcal instead. Like a proper barbecue.
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May 18, 2014 10:09
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Does that make it a Bloody Maria? When I was in Zambia I went to this restaurant and under the virgin cocktail list, there was a "Bloody Shame". Got a chuckle out of that  .
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May 18, 2014 10:56
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Salvor_Hardin posted:For my birthday I got a nice looking bottle of El Buho mezcal. Any good mezcal cocktail recipes anyone (Krauser) can recommend? Sorry, I don't really like mezcal so I don't do much with it. I find it's smokey-ness too strong to do anything beyond rinsing a glass. I was way into Oxacan Mules for a while though: 1.5oz mezcal .5oz lime juice pinch chili powder Iced highball/top with ginger beer
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May 18, 2014 14:53
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Salvor_Hardin posted:For my birthday I got a nice looking bottle of El Buho mezcal. Any good mezcal cocktail recipes anyone (Krauser) can recommend? Blood and Sand with mezcal is cool, a margarita with grapefruit instead of lime is delicious, very good for rinsing a glass, mezcal old fashioneds are tasty too...I bet it'd make a good Manhattan/Spanish harlem too. Sorry I don't have any specific recipes Also drink it neat with some homemade sangrita
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May 18, 2014 19:47
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Is there a name for a Moscow Mule made with gin? Because they're really good. I'm using Key limes too, but to be honest, I can't tell the difference from regular ones.
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May 20, 2014 01:35
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Add some mint and that's a Gin-Gin Mule.
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May 20, 2014 04:03
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I had an amazing cocktail for the first time tonight - the Black Lily, the official cocktail of the 2012 San Francisco cocktail week: Ingredients: 1.5 oz Cointreau 1 oz Fernet Branca .75 oz fresh lime juice Method Add all ingredients to a shaker with ice. Shake and strain into a rocks glass. Garnish with orange peel. You would think that the orange of the Cointreau and the menthol of the Fernet would clash, like orange juice and toothpaste, but's actually a bracing and refreshing blast of rich flavors dancing on sour. I highly recommend.
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May 20, 2014 06:04
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Mister Macys posted:Is there a name for a Moscow Mule made with gin?
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May 20, 2014 15:53
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My local BevMo (San Luis Obispo CA) is switching some wine stock, so they're having a closeout sale to get rid of stock - 60% off. Head to yours asap. I scored a $45/500mL bottle of Cocchi Barolo Chinato for $20. Haven't tried it yet, but everything I've read has me excited. Plus, the bottle weighs a ton and it came with a spare stopper!
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May 21, 2014 04:06
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gohuskies posted:I had an amazing cocktail for the first time tonight - the Black Lily, the official cocktail of the 2012 San Francisco cocktail week: This was great! I recoiled in horror at using an 1oz of the black stuff (especially after my Green Hornet experiment), but this was really bracing and well balanced.
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May 22, 2014 18:44
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Hello dear people-who-don't-suck-at-cocktails! haha Anyway, I am doing a fun little cocktail competition and was curious if anyone had any concepts for a drink that has mango hanging around. I don't really have any other restrictions, just looking for some ideas to get me started (I am a novice, but have an assortment of ingredients and 'tools of the trade')
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May 23, 2014 17:57
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ChiTownEddie posted:Hello dear people-who-don't-suck-at-cocktails! I often throw a 1/4 or 1/3 of a cubed mango into a shaker then muddle it with a tsp of turbinado. Toss in a couple ounces of rye and shake with ice, serve unstrained in a double old fashioned glass.
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May 24, 2014 23:34
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Someone gave me a bottle of grappa that I'd like to use up. Does anyone have a really good grappa related cocktail?
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May 24, 2014 23:58
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