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Speaking of Calvados, for a little while I was making Old Fashioneds with the bottle of Berneroy (sorry Kenning) that I picked up, muddling a thin slice of apple with the simple syrup and cardamom bitters that I had swapped out for the angostura, and it ended up being quite nice. The cardamom bitters work really well with the apple flavors. Haven't tried it with my Laird's BIB though, so that might be worth a shot.
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Apr 1, 2015 19:31
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22 Eargesplitten posted: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? applejack should be a spirit, i.e. 40%+ without any sugar added however applejack traditionally was made through freeze distillation (i.e. brewing a cider, and leaving it out in the winter cold so the water freezes out and the alcohol concentrates) and if they make it with this method, 20-30% would make sense. This is, however, illegal in the united states and can be dangerous. Any impurities such as methanol present in the original cider are not distilled out like they would be on a still, and so drinking freeze distilled spirits can cause wicked hangovers or other worse effects.
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Apr 2, 2015 04:19
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swimming anime posted:applejack should be a spirit, i.e. 40%+ without any sugar added however applejack traditionally was made through freeze distillation (i.e. brewing a cider, and leaving it out in the winter cold so the water freezes out and the alcohol concentrates) and if they make it with this method, 20-30% would make sense. This is, however, illegal in the united states and can be dangerous. Any impurities such as methanol present in the original cider are not distilled out like they would be on a still, and so drinking freeze distilled spirits can cause wicked hangovers or other worse effects. You could heat things up and wait until it hits 172°F and that should be around the temp that some bad poo poo has boiled off. But you'd still be left with some stuff above the boiling temp of water. This is like my 3rd edit because I am dumb but finally googled poo poo. Rotten Cookies fucked around with this message at 04:57 on Apr 2, 2015 |
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Apr 2, 2015 04:48
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That poo poo about methanol being a problem doesn't make any sense to me. If the base is being fermented like a normal alcoholic beverage then why would there be any more present in it than, say, wine or beer?
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Apr 2, 2015 08:57
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Thoht posted:That poo poo about methanol being a problem doesn't make any sense to me. If the base is being fermented like a normal alcoholic beverage then why would there be any more present in it than, say, wine or beer? It becomes "more present" in the sense that it is concentrated when you freeze-jack (just remove water) to concentrate a spirit, as opposed to distilling, which lets you cut out undesirables.
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Apr 2, 2015 15:06
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bakersfield chimp posted:Speaking of Calvados, for a little while I was making Old Fashioneds with the bottle of Berneroy (sorry Kenning) that I picked up, muddling a thin slice of apple with the simple syrup and cardamom bitters that I had swapped out for the angostura, and it ended up being quite nice. The cardamom bitters work really well with the apple flavors. Haven't tried it with my Laird's BIB though, so that might be worth a shot. Oh I love Calvados, don't get me wrong. I just also love Laird's.
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Apr 2, 2015 19:11
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bloody ghost titty posted:It becomes "more present" in the sense that it is concentrated when you freeze-jack (just remove water) to concentrate a spirit, as opposed to distilling, which lets you cut out undesirables. But you're concentrating everything else like the ethanol, too - the ratio of methanol (and other congeners, which are really what you'd be more worried about anyway) to ethanol should stay the same. So if you drink the same amount of alcohol from a shot of applejack instead of as a glass of cider, you should end up drinking the same amount of methanol as you did before, right?
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Apr 2, 2015 20:34
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Thoht posted:But you're concentrating everything else like the ethanol, too - the ratio of methanol (and other congeners, which are really what you'd be more worried about anyway) to ethanol should stay the same. So if you drink the same amount of alcohol from a shot of applejack instead of as a glass of cider, you should end up drinking the same amount of methanol as you did before, right? Assuming you're talking about freeze jacked applejack, yes. The danger is that you can drink a lot more concentrated stuff, especially once you have a tolerance, and so get the higher doses of the (more) deleterious stuff.
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Apr 2, 2015 23:05
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I guess, though that seems like a relatively niche case. People get drunk as hell all the time from just wine and beer, neither of which have been distilled. So yeah, I guess if you're the kind of person who puts away a fifth of liquor by themselves then you might want to steer clear.
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Apr 3, 2015 00:40
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Thoht posted:I guess, though that seems like a relatively niche case. People get drunk as hell all the time from just wine and beer, neither of which have been distilled. So yeah, I guess if you're the kind of person who puts away a fifth of liquor by themselves then you might want to steer clear. One distinct problem with applejack in particular is apple juice itself already has way more methanol than wine or beer does. 2-3L of regular apple juice is enough to get you to borderline levels of methanol. Add more from the effect fermentation has on high-pectin liquids and concentrate the methanol and >6 shots worth can start causing problems.
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Apr 3, 2015 00:46
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Huh, that's interesting. I didn't know that apple juice had such a high baseline concentration in it.
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Apr 3, 2015 01:14
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Maybe that's why the local alcoholics who predominantly drink hard cider look and behave 100x worse than the others.
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Apr 3, 2015 14:18
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My mom wants a bottle of limoncello for her birthday/easter dinner thing. What sort of stuff can I make with it that isn't just drinking it straight after dinner? Which is the current plan, but I'm not sure if there's anything neat you can do with it. I'm not much of a cocktail drinker in general (I'm mildly allergic to orange and pineapple) so I don't really know where to start.
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Apr 4, 2015 20:35
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Jyrraeth posted:My mom wants a bottle of limoncello for her birthday/easter dinner thing. What sort of stuff can I make with it that isn't just drinking it straight after dinner? Which is the current plan, but I'm not sure if there's anything neat you can do with it. Never tried it, but I always thought a simple cocktail of limoncello and club soda would be delicious.
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Apr 5, 2015 02:29
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George Zimmer posted:Never tried it, but I always thought a simple cocktail of limoncello and club soda would be delicious. I'd go for champagne instead and how about some st Germain also
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Apr 5, 2015 04:44
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I really like gimlets, gin fizz, and moscow mules. What else should I try making?
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Apr 6, 2015 01:47
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Elderbean posted:I really like gimlets, gin fizz, and moscow mules. What else should I try making? Try a Gin Buck. It's the exact same thing as a Moscow Mule but with gin instead of vodka.
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Apr 6, 2015 04:44
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Elderbean posted:I really like gimlets, gin fizz, and moscow mules. What else should I try making?
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Apr 6, 2015 13:48
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Beardless posted:Try a Gin Buck. It's the exact same thing as a Moscow Mule but with gin instead of vodka. I never knew there was a name for that. I always just thought of them as London Mules.
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Apr 7, 2015 01:10
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I have basically a full bottle of Kraken. I like me some Kraken but have found it too strong neat/on the rocks. What are some awesome, preferably simple, cocktails I can make besides a Dark and Stormy? I can pick up mixers but would prefer not to buy a bunch of liquor to mix with. Also, Black Russians are the best cocktails as far as I'm concerned. I was converted after I started drinking them the traditional way rather than the typical Australian way with a tonne of coke. They taste so good but they can get you hosed up unexpectedly. They also completely wreck my calorie counting :/
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Apr 8, 2015 08:33
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I know it's not exactly mind blowing but Kraken & root beer is one of my favorite quick drinks to make. I like to use Abita root beer because it's cane sugar based.
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Apr 8, 2015 10:25
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8one6 posted:I know it's not exactly mind blowing but Kraken & root beer is one of my favorite quick drinks to make. I like to use Abita root beer because it's cane sugar based. I mean, that's kinda just a dark and stormy but less stormy. Reminds me of the light and breezy I ordered one at a company party where they only has light rum and ginger ale.
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Apr 8, 2015 11:04
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Any whiskey/vermouth recommendations for a manhattan?
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Apr 8, 2015 18:30
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Elderbean posted:Any whiskey/vermouth recommendations for a manhattan? Rye is traditional but I've made some drat good ones with Maker's Mark.
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Apr 8, 2015 22:08
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Elderbean posted:Any whiskey/vermouth recommendations for a manhattan? Dolin for vermouth and Rittenhouse BIB or Sazerac rye.
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Apr 8, 2015 22:14
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PatMarshall posted:Dolin for vermouth and Rittenhouse BIB or Sazerac rye.
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Apr 8, 2015 22:16
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PatMarshall posted:Dolin for vermouth and Rittenhouse BIB or Sazerac rye. 2:1:2 rye, vermouth, bitters to start. edit: yes dashes ofc edit2: 2:1:0.033 just doesn't roll off the tongue as well. edit3: also 212 is Manhattan's area code The Hebug fucked around with this message at 22:57 on Apr 8, 2015 |
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Apr 8, 2015 22:19
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The Hebug posted:2:1:2 rye, vermouth, bitters to start. Meaning 2 dashes, right?
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Apr 8, 2015 22:28
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I once had a drink that had a shot of bitters in it. I can't for the life of me remember what else it had, which is a shame, because it was loving delicious.
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Apr 8, 2015 22:59
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cptn_dr posted:I once had a drink that had a shot of bitters in it. I can't for the life of me remember what else it had, which is a shame, because it was loving delicious. Trinidad or Angostura sour probably.
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Apr 8, 2015 23:02
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Not a shot of bitters, but a Saywer is pretty drat good too
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Apr 8, 2015 23:44
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PatMarshall posted:Dolin for vermouth and Rittenhouse BIB or Sazerac rye. I like Dolin or Vya for negronis (or a lighter bourbon manhattan) because they are a little softer, but rittenhouse/carpano for Manhattans Also I lean towards 2.25 oz spirit, .75 oz vermouth, and 3 dashes Angostura
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Apr 9, 2015 01:10
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Bulleit is my favourite rye, but Rittenhouse makes a good Manhattan in particular. But try Bulleit too.
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Apr 9, 2015 01:26
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Mr. Wookums posted:Not a shot of bitters, but a Saywer is pretty drat good too This sounds good, I need to give a shot. In the realm of "drink with excessive amounts of bitters" there's also the Seelbach which I personally hate but some people like. 1 Bourbon .5 Cointreau 7 Ango 7 Peychauds Stirred and poured into a champagne flute and topped with champagne, lemon twist. It's somehow a pre-prohibition classic drink despite having a totally bizarre formula with no other drink ive ever seen being similar.
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Apr 9, 2015 01:40
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And it is perfect and I will
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Apr 9, 2015 04:01
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Kenning, since I don't have PMs and I know you read this thread, I'm curious about the Limmer Club punch. Going off of the recipe, it sounds like a Tom Collins with some orange flavor. Is the orange the primary flavor, or is the lemon? I'm probably going to try making a scaled down batch of it some time. Does the carbonation from the soda last a few hours, or does it go flat quickly?
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Apr 11, 2015 19:28
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Um, it's not orange flavor, it's orange blossom flavor, which is totally different. And I guess it's somewhat like a Tom Collins, but you've got to remember that a Tom Collins is balanced very differently – it will be both tarter and sweeter, with more of the boozy flavor. If you do a long extraction of the oils for the Limmer's Club, you get this lemon essence flavor with a bouquet of orange blossoms, in a very light and quaffable mix. If you use strong soda water (my perpetual recommendation is Jarritos Mineragua, but I understand if that's not available in your area) the carbonation should be noticeable and present for at least 2 or 3 hours. After that it's getting more dilute and less sparkly, but by that point in the punch it's actually a bonus that it's more watery – you need to be drinking some water. The smallest batch I'd recommend making is 1 oz. sugar, 2 oz. syrup, 3 oz. lemon juice, 10 oz. gin, and 1 liter of soda. That's enough for 2 people to feel quite good, or 3 people to have a nice relaxing evening. Serve it in a 2.5 quart bowl with a few Tovalo King Cubes and you're straight.
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Apr 12, 2015 07:27
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Mr. Wookums posted:Not a shot of bitters, but a Saywer is pretty drat good too Made this tonight and it came out great, thanks!
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Apr 14, 2015 03:03
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Yeah I made it too and it is a drat fine cocktail.
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Apr 14, 2015 04:03
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Yeah. Next time I go out (which will probably be a while, since I'm trying to be a responsible adult), I need to remember to ask the bartender for a Sawyer. A gimlet is one of my favorite gin cocktails (although I'm a philistine and use Rose's at home). I don't know what orange blossom tastes like. I guess I'm going to find out. I'm not sure when I'll have a chance to test it out, though. I don't drink much, neither does my fiancee. So 10 ounces of gin between us would be a bit much. Maybe at some point during the wedding planning process when we get all the bridesmaids and groomsmen together, so we can spread it out over more people.
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Apr 14, 2015 04:33
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