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Small shot in a double espresso. (Is it good grappa? Sip it neat.)
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May 25, 2014 07:41
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Made the Employees Only version of the Martinez the other night. It uses dry vermouth instead of sweet, inverts the gin/vermouth ratio and adds some absinthe bitters which are a mix of absinthe, Green Chartreuse, Angostura bitters, Peychauds bitters and Fees mint bitters. It's so different from the original recipe that I'm not sure you can even call it a Martinez anymore, but I much prefer this version over the original. The absinthe bitters are really complex and I think would be a good substitute for straight absinthe in most cases. Employees Only Martinez 2.5 oz gin(I used Anchor Junipero) 0.75 oz Dolin blanc vermouth 0.5 Luxardo Maraschino 0.25 absinthe bitters stir/strain/lemon twist
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May 25, 2014 21:23
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nwin posted:I checked the first 5 pages, but nada. The one from Speakeasy is the best base I've tasted. I've kinda dicked with it over the years until it works for my tastes. 2oz vodka (3oz if I feel not too hungover) 5oz BM mix 1/2oz lemon juice, more or less to taste Shake with bigass cubes, garnish with celery stalk, lemon wedge, and if you wanna get fancy a toothpick with olive and/or grape/cherry tomato and/or cocktail onion. BM Mix: mix this shiz, refrigerate overnight, strain. 3c tom juice 1/2 TB capers, smashed up 3oz Worcestershire 2oz lemon juice 1oz pickle brine (they say to use olive, but I use pickle brine from a jar of McClures, which are so delicious you should have them anyways) 1/2 tsp celery salt 1tsp ground pepper 2tsp chipotle Tabasco (they use regular, but I double it and go with the smokiness of chipotle because its awesome. obviously, do this to taste) 4TB grated horseradish (I use jarred, because I've never even seen fresh root here)
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May 26, 2014 07:38
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From small acorns...Slimchandi posted:Two weeks ago I was wondering how to make for the red drink with gin that I had last summer. ... to one year on...   Thanks for all the support guys.
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May 30, 2014 13:51
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Slimchandi posted:From small acorns... Your sideboard design/set up looks eerily similar to mine 
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May 30, 2014 16:16
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Race day tomorrow so obviously Mint Julep and Pimm's Cup. Any suggested recipes? Also I am thinking of premixing both. Ideas? Mint Julep, I assume I should leave the mint out of the premix otherwise it will just be overpowered sitting in bourbon overnight. But with the Pimm's I am wondering what I should or shouldn't include? Everything except the cucumber? Seems like those would be better fresh cut, on the spot.
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May 31, 2014 02:22
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This Total Tiki app seems pretty rad. You put in all the ingredients you have, and it tells you what kind of tiki drinks you can make with what's on hand (or what you could substitute in safely), and what ingredients you should buy to open up the most recipes. It also filters by prep method and serving size, among other things. The ingredient pages even have a little info on them, as well as recommended brands. I wish there was something like this for general cocktails and not just tiki drinks.
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May 31, 2014 03:19
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zmcnulty posted:Race day tomorrow so obviously Mint Julep and Pimm's Cup. Any suggested recipes? I'm curious as to how/why you'd premix a julep, considering it is mint, sugar, crushed ice, and whiskey. Unless you mean pre crushing the ice, which I would do and just might do. Mint and other herbs/greens generally dont benefit and actually suffer from an extended "steeping" time - 12 hours is probably too long for most. I took some mint stems and infused them in Rittenhouse 100 for a few hours and it was pretty tasty. Earthy, minty, and not too bitter. A good use for the "offal" I think.
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May 31, 2014 06:25
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The update no one asked for... I got both Vya and Dolin!!!! Very excited  Currently drinking a martini. 6:1, Tanqueray:Vya, and it's fantastic. Can't wait to try the Dolin!
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May 31, 2014 18:46
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cbirdsong posted:This Total Tiki app seems pretty rad. You put in all the ingredients you have, and it tells you what kind of tiki drinks you can make with what's on hand (or what you could substitute in safely), and what ingredients you should buy to open up the most recipes. It also filters by prep method and serving size, among other things. The ingredient pages even have a little info on them, as well as recommended brands. I wish there was something like this for general cocktails and not just tiki drinks. Bartenders choice.
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May 31, 2014 22:10
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With the lime shortage starting to rear its ugly head, I'm starting to search for summer cocktails that use lemons instead of limes. So far I've tried a whiskey smash (most excellent) and a may daisy (cognac, lemon, and green chartreuse), which was also quite good. Are there any other good lemon-using cocktails I should be drinking?
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May 31, 2014 22:46
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Mr. Glass posted:With the lime shortage starting to rear its ugly head, I'm starting to search for summer cocktails that use lemons instead of limes. So far I've tried a whiskey smash (most excellent) and a may daisy (cognac, lemon, and green chartreuse), which was also quite good. Are there any other good lemon-using cocktails I should be drinking? How is it starting when in actuality it seems to finally be ending? Limes at my usual Asian market were 6/$1, back down from a high of 2/$1 when they even bothered to show up.
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May 31, 2014 23:30
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I made a Chutes and Ladders last night. This is an interesting one that combines Swedish Punsch, Cocchi Americano and lime that is spicy and complex while also being light and refreshing. First sip made me think of a Margarita crossed with a bottle of Smith and Cross. I think that the funkiness and baking spices from the punsch would also combine well with a Reposado or Anejo tequila, but it would probably lose some of it's lightness. Chutes and Ladders 1.5 oz Blanco Tequila 1 oz Swedish Punsch 1 oz Cocchi Americano 0.5 oz lime juice shake/strain/orange twist
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May 31, 2014 23:34
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The Hebug posted:How is it starting when in actuality it seems to finally be ending? Limes at my usual Asian market were 6/$1, back down from a high of 2/$1 when they even bothered to show up. here they've gone from 25-50 cents each to 4/$5.
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Jun 1, 2014 00:01
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Mr. Glass posted:With the lime shortage starting to rear its ugly head, I'm starting to search for summer cocktails that use lemons instead of limes. So far I've tried a whiskey smash (most excellent) and a may daisy (cognac, lemon, and green chartreuse), which was also quite good. Are there any other good lemon-using cocktails I should be drinking? Jack Rose .75 oz ea lemon and grenadine 2 oz Apple Jack Shake strain lemon twist
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Jun 1, 2014 00:18
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Mr. Glass posted:here they've gone from 25-50 cents each to 4/$5. Where are you? The reason for the rise in price has ended so prices should be on the downward trend http://www.npr.org/blogs/thesalt/2014/05/19/313020751/with-cartel-on-the-run-mexican-lime-farmers-keep-more-of-the-green
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Jun 1, 2014 01:00
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Horn posted:Where are you? The reason for the rise in price has ended so prices should be on the downward trend I'm in Pittsburgh, so I would imagine prices here would lag behind, say, CA. Good to know the shortage is over though! I hadn't caught the more recent news.
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Jun 1, 2014 01:42
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Mr. Glass posted:I'm in Pittsburgh, so I would imagine prices here would lag behind, say, CA. Good to know the shortage is over though! I hadn't caught the more recent news. It was over in PGH, too, but seems to be re-asserting itself. (Price-gouging? Dunno.) I was happily buying Cheap Limes a couple weeks ago, but now they're back up to .80-.90 per. FWIW, they're consistently about a dime cheaper each at Whole Foods than Giant Eagle, of all places.
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Jun 2, 2014 02:14
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pgroce posted:It was over in PGH, too, but seems to be re-asserting itself. (Price-gouging? Dunno.) I was happily buying Cheap Limes a couple weeks ago, but now they're back up to .80-.90 per. Trader Joes generally has the most reliably cheap citrus. Limes are usually .29 each, but the were .39 each when I was there today. 
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Jun 2, 2014 03:55
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Haha still a loving dollar per lime up here in Canada.
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Jun 2, 2014 20:19
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Mr. Glass posted:With the lime shortage starting to rear its ugly head, I'm starting to search for summer cocktails that use lemons instead of limes. So far I've tried a whiskey smash (most excellent) and a may daisy (cognac, lemon, and green chartreuse), which was also quite good. Are there any other good lemon-using cocktails I should be drinking? Tom Collins. I usually do a 3:2:1 ratio of gin:freshly squeezed lemon juice:simple syrup over ice, then top off with club soda (probably about an equal amount to the gin). It's one of my favorite summer drinks, preferably with Death's Door gin.
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Jun 2, 2014 23:29
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Mr. Glass posted:With the lime shortage starting to rear its ugly head, I'm starting to search for summer cocktails that use lemons instead of limes. So far I've tried a whiskey smash (most excellent) and a may daisy (cognac, lemon, and green chartreuse), which was also quite good. Are there any other good lemon-using cocktails I should be drinking? I love a Westside. Or, even better, ten of them and then knocking over an entire table of pyramided champagne coupes and falling in a pool. 2oz either lemon vodka or vodka that you infused with a bunch of lemon zest 1oz lemon juice 0.5oz simple sizzup bigass pinch of mint leaves add big cubes, shake, top with soda water, strain, drink, repeat. Or just make an entire pitcher full. bunnyofdoom posted:Haha still a loving dollar per lime up here in Canada. In Australia, limes vary between $4/kg and $55/kg. Often in the same week. It's bizarre. BrosephofArimathea fucked around with this message at 02:05 on Jun 3, 2014 |
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Jun 3, 2014 02:01
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I'm having some friends over on the weekend and want to make some punch or cocktails for them. Unfortunately I don't have a lot of money to spend on alcohol this week and the only liquor I have at home is a bottle of Teeling Poitin (unaged Irish whiskey) and a bottle of maple vodka. Luckily the Poitin is 60%ABV and tastes a bit like tequila so I was wondering if there's anything cool I could make with that to share around the party?
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Jun 3, 2014 08:12
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Punch. Make a hibiscus syrup, add lemon juice, add whiskey to taste. Water for bulk (and to bring that ABV down: 17% dilution should do). You can get fancy and make an oleosaccarum but for gods sake use fresh juice. Get creative with a nice ice block. Get a decent size container, freeze some lemon wheels in it. Ice is free, so make it fancy.
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Jun 3, 2014 19:55
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Apparently it is Negroni Week! http://negroniweek.com/
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Jun 4, 2014 18:15
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How does Herbsaint compare in flavor profile to a typical Absinthe? I feel like the Absinthe I have, Absinthe Ordinaire, is not that great, it's actually labeled a liqueur. I make a lot of New Orleans-y cocktails anyway, so I guess Herbsaint makes sense?
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Jun 4, 2014 18:34
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I picked up a bottle of Herbsaint Legendre last year and really enjoyed it; on the whole it was just smoother and sweeter than the absinthes I've tried. I can't imagine mixing an herbsaint frappe with absinthe. I also implicitly trust herbsaint more than absinthe, because the word "herbsaint" doesn't trick anyone into buying lovely green licorice vodka for $40 a bottle.
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Jun 4, 2014 19:22
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$ bunnyofdoom posted:Haha still a loving dollar per lime up here in Canada. Five for a buck at my local asian mart, five for two bucks at the NoFrills stores, and three for $1.89 at Metro; King of Ontario price gougers. Only the asian mart has adjusted their prices (downward) in the last month. Mister Facetious fucked around with this message at 23:00 on Jun 7, 2014 |
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Jun 5, 2014 02:57
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Comb Your Beard posted:How does Herbsaint compare in flavor profile to a typical Absinthe? I feel like the Absinthe I have, Absinthe Ordinaire, is not that great, it's actually labeled a liqueur. I make a lot of New Orleans-y cocktails anyway, so I guess Herbsaint makes sense? If it's a liqueur, I don't think it's real absinthe. Granted, neither is herbsaint, but herbsaint is actually good. Sweeter, thanks partly to the fact that it is only 100 proof, so it's better for rinsing a glass rather than doing the drip, but still tastes fine straight. Not as complex and not as satisfyingly green as some other absinthes. My favorite right now is Vieux Pontarlier, a traditional style absinthe that is about 125 proof. Much more interesting color and flavor profile (more floral, more than just "licorice") and the higher proof makes it great for the drip. Also, to the next poster, if a bottle of "absinthe" is only $40...nobody's tricking you, you're just a sucker
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Jun 6, 2014 01:41
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The wife and I are heading to Providence, RI for a long weekend. Does anyone have any good cocktail spots we should visit?
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Jun 6, 2014 01:53
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Any goon-recommended summer punches? For winter I've been making United Service Punch; I love Batavia arrack despite its spendiness. A few times I've made punches based on the same 5-ingredient classic idea, like last year for this same rooftop party I think I used limes as my citrus, green tea, Guatemalan cane liquor (basically a plain white rum), raw cane sugar, and iirc allspice for the spice. I'd like to do something else pretty similar to the classic 5-ingredient punch, and something decently summery, but want to mix it up a little. Maybe some kind of tissane (like hibiscus "tea"?), oranges, cheap brandy, cane sugar.... and I don't know what for the spice. Both allspice and nutmeg are so heavily associated with Christmas in the US, they seem incongruous at a summer party. I once used allspice in a spring punch in the past, going for a Caribbean feel, but though everyone loved it I still got a lot of "smells like Christmas cookies!" comments. Any other permutations around the Basic 5 that I should consider? I also debated mellowing it down a little and using a vin apertif (like Dubbonet Blanc or Lillet) in place of the hard liquor, but do a heavier pour of the weaker spirit into the mix. I suppose I could just suck it up and use more than 5 ingredients, but I like the challenge of sticking to a classic format.
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Jun 6, 2014 04:08
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Okay, here's what I'm going with for a summer 5-ingredient punch for a roof-deck party in DC: - Clementines (juiced, and shaved peels muddled in cane sugar to make oleo saccharum) - Turbinado sugar - E&J VSOP brandy (cheap but drinkable in punch) - Hibiscus tea, with some gum arabic for smoothness - Galangal (Thai spice, tastes somewhat like ginger) Thus far it seems to be turning out okay, but I'm not sure 750ml of brandy in 3 litres of punch is enough, but I don't want to just dump more brandy in, so I'll semi-cheat and get a bottle of Dubbonet Rouge and add that to-taste into the mix. For the hibiscus tea, I want sparkle but don't want to water-down the mix, so I'm thinking to brew strong hibiscus tea, then reduce it down to a thicker semi-syrup and pour it into seltzer water. That way I'll get flavor but also sparkle but not too watery. Thoughts? TapTheForwardAssist fucked around with this message at 06:47 on Jun 7, 2014 |
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Jun 7, 2014 06:33
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TapTheForwardAssist posted:Okay, here's what I'm going with for a summer 5-ingredient punch for a roof-deck party in DC:
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Jun 7, 2014 17:06
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So I bought a few cool sounding bitters from Bittermens, but now I have no idea what to do with them and the recipes on the website seem to mostly require a lot of complicated ingredients. Can I just use them in place of normal bitters (matching it with the main liquor, I guess)? Here are the ones I got Hopped grapefruit bitters Orchard Street celery shrub Orange cream citrate
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Jun 8, 2014 00:42
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The hopped grapefruit sounds like it would go really well with tequila and the celery shrub would probably be great in a gin long drink or a gin sour. It could also work in an all booze drink if you temper it with something light and sweet like St. Germaine that won't clash with the celery. If it is anything close to the flavor profile of the Bitter Truth celery bitters it probably wouldn't go very well with bourbon or rye. The citrate is tart and creamy so maybe add a dash alongside lemon or lime juice to add an extra layer of flavor.
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Jun 8, 2014 03:57
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Klauser posted:The wife and I are heading to Providence, RI for a long weekend. Does anyone have any good cocktail spots we should visit?
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Jun 8, 2014 14:42
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I want to make an Old Fashioned and learn to enjoy it. My only real whisk(e)y experience is with single malt Islays. I understand that an Old Fashioned is traditionally made with rye, Bourbon or blended Scotch, none of which I've ever spent any significant time getting to know. I am happy to buy any of these (it'd likely be Rittenhouse, Wild Turkey 101 or Famous Grouse respectively) but I'd rather test the waters with one before splashing out on all three. Any suggestions on which would be the best to pick up first? I know the correct answer is "go to a bar and order one of each" but based on my prior experience with whisky mixed drinks, I suspect that the Old Fashioned will be an acquired taste, and the best way to acquire the taste is to buy a bottle and make a whole lot of them.
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Jun 8, 2014 21:15
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I've never heard of an old fashioned made with blended scotch, but I guess it might work? I like to make them with Rittenhouse Rye, but bourbon is more traditional. Rum also works really well. Is there a bourbon you like? I would buy a bottle and make old fashioned cocktails with that bottle. If not, Rittenhouse or Turkey are both inexpensive and shouldn't disappoint. If you don't want to taste first at a bar, I'd just pick up whichever is on sale.
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Jun 9, 2014 01:07
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Why are you forcing yourself to acquire a taste for Old Fashioneds, are you an old man who decided he wasn't old-manish enough so needs to step up his game? Surely there are other old man cocktails that you already enjoy.
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Jun 9, 2014 01:55
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PatMarshall posted:I've never heard of an old fashioned made with blended scotch, but I guess it might work? I like to make them with Rittenhouse Rye, but bourbon is more traditional. Rum also works really well. Is there a bourbon you like? I would buy a bottle and make old fashioned cocktails with that bottle. If not, Rittenhouse or Turkey are both inexpensive and shouldn't disappoint. If you don't want to taste first at a bar, I'd just pick up whichever is on sale. It's called a Rob Roy. It was my great aunt's drink of choice, and she drank one a day from age twenty something to the day she died at the ripe old age of 90, that classy bitch. edit: I'm a dumb nastalgic drunk. Ignore my mistake.
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Jun 9, 2014 02:58
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