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22 Eargesplitten posted:gently caress it, I'm buying a shaker. Is there a good set to get, or is it like knives where all the sets are full of bloat? There isn't much variance between brands. Some are made consistently "better" in that they fit together better and have less leakage, or aren't as prone to breaking (boston shakers). Getting a nice expensive set is drat nice to have, but only if you plan on actually playing with it beyond parties. I personally like boston shakers since the glass doubles as a stirring glass, and i can strain from it directly as well. I ended up buying a Schott Zwiesel boston shaker since I really liked the clean look of it. Whatever you end up buying, consider picking up a strainer, stirring spoon and jigger while you're at it. If you're going to start mixing drinks, you might as well do it somewhat properly.
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Mar 18, 2015 01:32
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So I'm getting married at the end of April, and I'm looking for an easy-to-drink cocktail our bartenders can make at the reception. Only requirement is that the drink is purple(ish) with some green (lime wedges?) thrown in if possible. Any suggestions would be great!
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Mar 20, 2015 05:21
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well excuse me, princess!
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After looking up different creme de violette cocktails I came across this one, and it looks like it'll work: Violet Sparkler (created by Cocktail Buzz) Ingredients 1/2–1 teaspoon crème de violette (your taste buds will let you know) 3 ounces sparkling Grüner Veltliner (Punkt Genau), or other sparkling wine Really easy to make and it sounds like it'll taste great too. Sparkling wine is always appropriate for weddings and it'll look classy in flutes/coupes. No idea how to add the green to it though. You can try adding a lime peel to curl off the edge of the flute? Or you can get really fancy and try layering something on top, pousse-cafe style. Or you can just go with an Aviation with the maraschino cherries dyed with green food coloring as garnish. Not as easy to drink though.
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Mar 20, 2015 18:27
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KracKiwi posted:So I'm getting married at the end of April, and I'm looking for an easy-to-drink cocktail our bartenders can make at the reception. Only requirement is that the drink is purple(ish) with some green (lime wedges?) thrown in if possible. Any suggestions would be great! Comedy option: cosmos with lime wheels
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Mar 20, 2015 22:26
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I would probably steer clear of creme de violette though honestly. I feel like you'd need too much of it to get it purple enough, and that wouldn't taste good. Maybe pom vodka, cranberry, lemon, grenadine, and a mint leaf garnish
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Mar 20, 2015 23:27
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slut chan posted:I've been wanting to try a white whiskey recently. Any suggestions on a reasonably priced bottle? Actually worth it? I know that market is a little saturated with bullshit. So, I got a bottle of Dickel's white corn whiskey. I've had it on the rocks and neat. It's interesting. I'm not getting any inspiration on what else I could do with it though.
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Mar 20, 2015 23:38
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slut chan posted:So, I got a bottle of Dickel's white corn whiskey. I'm not a big fan of white whiskey in general. Try it martini style with dry vermouth and orange bitters, or try a caipirinha type drink
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Mar 21, 2015 00:05
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New tender working alone at my favorite bar on a busy night. Decided to test her and gave the request to surprise me with gin. Without missing a beat, she took a few discrete seconds on her iphone and promptly mixed up a gin hound. And it was delicious. Anybody enthusiastically going for the vermouth and grapefruit gets my approval.
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Mar 22, 2015 13:18
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That looks good. I'm going to have to ask for that next time I'm at the fancy cocktail place in town. There are a few bars I like in this college town, but one of them has a bartender that has known every drink I've ever asked for there. Which is good, because I usually don't remember all the ingredients, or the proportions. He even made a Ramos fizz for somebody I was with. I wasn't expecting anybody to keep egg whites around. I kind of thought there would be a health department issue.
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Mar 22, 2015 17:51
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22 Eargesplitten posted:That looks good. I'm going to have to ask for that next time I'm at the fancy cocktail place in town. There are a few bars I like in this college town, but one of them has a bartender that has known every drink I've ever asked for there. Which is good, because I usually don't remember all the ingredients, or the proportions. He even made a Ramos fizz for somebody I was with. I wasn't expecting anybody to keep egg whites around. I kind of thought there would be a health department issue. Eggs are pretty common in many restaurants.
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Mar 24, 2015 00:02
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Well, yeah, but who wants to have the kitchen separate an egg white and bring it out when you've got a busy bar?
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Mar 24, 2015 00:42
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The Maestro posted:I'm not a big fan of white whiskey in general. Try it martini style with dry vermouth and orange bitters, or try a caipirinha type drink Those actually both sound good. Thanks!
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Mar 24, 2015 00:43
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22 Eargesplitten posted:Well, yeah, but who wants to have the kitchen separate an egg white and bring it out when you've got a busy bar? http://smallscreennetwork.com/video/270/ssn_raising_the_bar_egg_shaking_640x360/
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Mar 24, 2015 01:08
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E: found and rehosted the photo:  the email says something about a 12-minute wait for one? Is this true? gamingCaffeinator fucked around with this message at 03:43 on Mar 24, 2015 |
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Mar 24, 2015 02:34
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Considering they are made with egg white, I can't imagine they hold up well bottled at all.
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Mar 24, 2015 02:42
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And if they're prebottling, why would there be any wait at all?
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Mar 24, 2015 17:18
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22 Eargesplitten posted:Well, yeah, but who wants to have the kitchen separate an egg white and bring it out when you've got a busy bar? We keep egg white on deck in a squeeze bottle
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Mar 24, 2015 17:21
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Also there are stabilizers you could use to keep the mix from separating; alternatively, they could just make one hell of a batch, blitz it up in a blender with a bit of water, decant, and chill. For service, you would pop the crown, decant into a glass over soda, and hope it fizzes up nice. Me, I think the bartender sweat is the tastiest part of the drink. Especially when you rail it down and ask for seconds.
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Mar 24, 2015 17:23
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The Maestro posted:We keep egg white on deck in a squeeze bottle That's what I'd guess they do too. I just wasn't expecting any place in this town to do that. This is probably the best cocktail place in the city, but it's a college town. Half of the bartenders in this town wouldn't know how to make an old fashioned. I also thought that health departments would have some sort of knee-jerk "no raw egg of any kind" policy. Honestly, though, I've tried most of the gin cocktails I can remember when I go to a bar. It's not that many, but as many as I can. I've had a Red Lion, Pegu Club, Martini, Sweet Martini, Ramos Fizz, a couple house specialty cocktails, but I haven't found anything I like as much as a G&T or Gimlet. fake edit: Actually, put the French 75 on that favorite list. That's probably my favorite overall, but it's basically two drinks in one so I have to be careful about it.
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Mar 24, 2015 19:55
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22 Eargesplitten posted:I also thought that health departments would have some sort of knee-jerk "no raw egg of any kind" policy. This has actually been the majority of my experience with raw egg at bars. Most of the better ones will try to carry at least powdered egg whites to make drinks with. For gin cocktails, give a Corpse Reviver #2, Aviation and Last Word a shot too. Three of my favorite drinks, all with gin.
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Mar 24, 2015 22:04
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Huh, at every place I've been that has cocktails with egg available, they've just cracked an egg for it.
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Mar 24, 2015 22:44
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I think for most health departments you just have to put some warning somewhere saying consuming raw egg/meat can get you sick.
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Mar 25, 2015 02:09
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Last Words are incredible. Sloe gin fizzes are great too, and for simple but classic, Bees Knees are tasty. One of our more popular drinks from the last menu was gin, muddled blackberry, simple, st Germain, lemon, and egg white. Absolutely gorgeous drink and so delicious too
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Mar 25, 2015 19:29
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Speaking of Last Words, what absinthes are good for cocktails? I mostly just keep Herbsaint around.
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Mar 25, 2015 19:33
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I like Pacifique and it's not too terribly expensive. St. George is supposed to be good too and you can buy it in smaller 200mL size.
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Mar 25, 2015 21:27
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so, my enabler of a mother bought me these Thinking a manhattan.
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Mar 25, 2015 21:29
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Herbsaint is serviceable but it's not a true absinthe. St George and Pacifique are both great, but if you're willing to spend a little more and can find it, Vieux Pontarlier is my favorite of the ones I've tried.
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Mar 26, 2015 00:55
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How do you guys feel about Calvados vs. Applejack? Is Applejack suitable for mixing? There's a pretty large price difference
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Mar 26, 2015 00:58
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bunnyofdoom posted:so, my enabler of a mother bought me these Cool. I'm thinking they'd be delicious in a modified Left Hand cocktail instead of the chocolate bitters. 1.5 oz good bourbon, .75 oz each campari and sweet vermouth, 2 dashes (Aztec chocolate) bitters, stir and strain. Or try it with scotch like the site suggests - a Rob Roy would suit you well as its a Manhattan with scotch rather than bourbon or rye. Probably be delicious with repo tequila, a well aged rum, or a nice mezcal
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Mar 26, 2015 01:00
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Stevie Lee posted:How do you guys feel about Calvados vs. Applejack? Applejack is great for mixing but keep in mind it is blended with neutral grain spirit. Lairds bottled in bond Apple brandy will be the real deal and more comparable to calvados. I'd rather drink calvados straight and mix with applejack. It just doesn't have the same in your face Apple kick. One of my creations I'm most proud of is 1.5 oz rye, .5 oz each of applejack, sweet vermouth, yellow chartreuse, and a couple muddled cardamom pods. Stir, strain, orange twist, and sink .25 oz of Lillet rouge if you have it. Gorgeous, bracing, slightly sweet, very strong. On that note I tried infusing a few cardamom pods in campari yesterday and it is turning out absolutely delicious. I'm gonna give it another day. I always add a few dashes of scrappys cardamom bitters to my negronis at home, so i figured I'd cut out the middle man.
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Mar 26, 2015 01:05
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Y'know, I really have been happier with cheap calvados (namely Berneroy) than with anything I've gotten from Laird's.
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Mar 26, 2015 01:37
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The Maestro posted:Last Words are incredible. Sloe gin fizzes are great too, and for simple but classic, Bees Knees are tasty. One of our more popular drinks from the last menu was gin, muddled blackberry, simple, st Germain, lemon, and egg white. Absolutely gorgeous drink and so delicious too Those all sound good. Does the last word have absinthe, though? The Wikipedia page doesn't list it. I'm iffy on anise.
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Mar 26, 2015 15:42
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Halloween Jack posted:Y'know, I really have been happier with cheap calvados (namely Berneroy) than with anything I've gotten from Laird's. Agreed with this. I bought Berneroy mostly for the price point, and it turned out to be quite tasty and apple-y.
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Mar 26, 2015 16:23
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No absinthe in a last word, pretty sure the earlier poster mixed it up with the corpse reviver #2, which was also mentioned and like the last word is an mix of herbaceous/sweet/sour awesomeness that has no right to be so good for how simple it is.
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Mar 26, 2015 16:25
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Halloween Jack posted:Y'know, I really have been happier with cheap calvados (namely Berneroy) than with anything I've gotten from Laird's. It's amazing how the passage of time fails to render this opinion any less incorrect.
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Mar 27, 2015 02:04
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I've started trying Negronis and Americanos with Punt E Mes and Aperol instead of Dolin Rouge and Campari. It's an excellent variation - the Aperol is sweeter than the Campari, but the Punt E Mes is more bitter than the sweet vermouth, so you still have that same kind of balance, but with the different flavors Aperol and Punt E Mes bring to the table. I highly recommend trying it if you have some around - I haven't had much Punt E Mes until now but I see it having a much more prominent place in my cabinet going forward.
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Mar 27, 2015 04:16
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Kenning posted:It's amazing how the passage of time fails to render this opinion any less incorrect.
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Mar 27, 2015 13:37
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I'm not sure if this is common or not, but a couple of the apple orchards near me product and sell their own apple jack. The strong apple flavor is wonderful, though the proof is between 20-30%, leaving it on the weak side. If you ever seen some at a local orchard, give it a try.
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Mar 27, 2015 14:56
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20 or 30 proof, or 20 or 30 percent? 20 or 30 percent isn't too bad. Still weaker than the average liquor, but my impression is 20-30% is pretty average for a liqueur, is that not right?
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Mar 28, 2015 20:00
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E: Derp, you typed liqueur 
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Apr 1, 2015 16:30
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