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Halloween Jack posted:Many will disagree, but I've made the argument before that DeKuyper O3 is a fine substitute for Cointreau. But for God's sake don't use generic triple sec. I understand where you're coming from Jack, but I will never do without Cointreau.
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May 3, 2015 06:46
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I prefer mine with just tequila, lime, and agave syrup. triple sec is fine, but unneccesary
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May 3, 2015 15:29
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Kenning posted:I understand where you're coming from Jack, but I will never do without Cointreau.
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May 3, 2015 15:40
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Halloween Jack posted:It's definitely not the same. Sweeter and more orangey, and less subtle. I really like O3 and reach for it as my usual go-to. But Cointreau is definitely worth having on hand for spiffier drinks.
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May 3, 2015 22:21
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I was bummed out, I recently picked up Citronge hearing it was a decent substitute at a lower pricepoint but was pretty disappointed. Cointreau really is worth it, much as it may pain my wallet (drat you, outrageous Washington liquor taxes).
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May 4, 2015 02:12
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I recently got the Mastrad Purefizz, for making soda and playing around with carbonating my own cocktails. The first recipe I tried out was a modified version a Employees Only Manhattan: 1.5oz rye 1.75oz sweet vermouth 0.5oz creme de cassis 3 dash angostura bitters It turned out wonderful. I would highly recommended the recipe and the Mastrad Purefizz. It seems incredibly to carbonate nearly any cocktail with this device. My plan for the summer is to play around with carbonated drinks, the next drinks on my list to carbonate are the Aviation and Last Word. Hopefully, it goes well.
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May 4, 2015 05:06
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Devoz posted:I recently got the Mastrad Purefizz, for making soda and playing around with carbonating my own cocktails. I've rather enjoyed fizzy Manhattans and Margaritas both, and I haven't used bottled tonic water in ages. The general rule of thumb is to carbonate sweet drinks, or make drinks a bit sweeter if they're going to be carbonated, because the dissolved CO2 forms carbonic acid, which, like any acid, tastes sour and can be balanced out by sugar. Also, be very careful with dairy products; they foam into many, many times their volume. Meanwhile, egg white doesn't absorb CO2 much at all. Looking forward to hearing of any other successes you have!
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May 4, 2015 08:39
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I lurk this thread pretty heavily but I think I need to actually make a post in order to thank Kenning profusely. Between him and the David Wondrich books he recommended, I ran booze logistics for a party with two bowls of punch (a scaled-up Limmer's and Major Bird's with the Smith and Cross substitution, and for the record Major Bird's was the more popular one) and a small cocktail bar, and things went off pretty great! ...also I seem to have a mild alcohol allergy and am a complete teetotaler in my normal life, so I very definitely couldn't have pulled it off without some very good goon advice. Thanks a bunch, man!
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May 5, 2015 00:45
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You're doing God's work Kenning 
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May 5, 2015 04:42
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Reiterpallasch posted:[...] Major Bird's with the Smith and Cross substitution I don't recall Kenning giving us a recipe for Major Bird's Punch, but now I want to hear one, especially if it can use Smith & Cross
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May 5, 2015 10:40
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Wondrich suggests eight ounces of lemon juice, one quart of VS cognac, two quarts of water, oleosaccharium made with a cup of turbinado/dermerara/etc plus the lemon peels, and nutmeg. Since cognac doesn't ordinarily come in one-quart bottles, the substitution is just using a fifth of cognac and making up the difference with a cup of Smith & Cross. (For all that this thread loves Smith and Cross, incidentally, the stuff has been a disaster with my own friends. One of the reasons I choose Major Bird's is it was a chance to use my bottle that I could con people into actually drinking, considering that it's achieved some notoriety as "that poison rum". "oh god no", and so on. Quite tragic, really. Actually, I might do an effortpost on what in this thread proved popular and what proved to be way too adventurous, as a kind of case study, when I have a bit.)
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May 5, 2015 19:03
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I'm very proud of everyone's punch success, btw. I recently did a punch with Barbados rum, lime, coconut water, and allspice bitters that was fine, but didn't quite hit the mark. I'm still looking for a good new punch twist.
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May 5, 2015 22:36
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Last weekend featured a 10 ounces rum to a quart water proportioned Glasgow punch. A friend bumped the bowl at the bottom watery half a cup and the dog lapped up the puddle. He was all worried he would get the dog drunk. Next cookout will probably be an American orange punch or maybe Garrick Club.
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May 5, 2015 22:53
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Reiterpallasch posted:(For all that this thread loves Smith and Cross, incidentally, the stuff has been a disaster with my own friends. One of the reasons I choose Major Bird's is it was a chance to use my bottle that I could con people into actually drinking, considering that it's achieved some notoriety as "that poison rum". "oh god no", and so on. Quite tragic, really. Actually, I might do an effortpost on what in this thread proved popular and what proved to be way too adventurous, as a kind of case study, when I have a bit.) Your friends, such as they are (and it's a shame that you allow such plebian office drones to be your bosom companions) will never be pirates. Think about that for a minute. Who among us hasn't put on a slightly irresponsible day drunk with a bunch of demon rum in a persistent ray of sunshine and thought to him or herself, "This isn't so bad. Maybe I could be a pirate." Your friends haven't, because they couldn't handle the real poo poo, drinking the stuff they clean the bartop with in a Banana Republic where you catch bullets for wanting things like a consistent salary, or healthcare. Because they'll never feel their skin crack in the salt air, and that's because they never got down to the good poo poo, the funky stuff. Smith and motherfucking Crossbones.
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May 5, 2015 23:31
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Smith and Crossbones, gently caress me how haven't I heard that yet.
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May 6, 2015 08:02
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I may have made it up just then but I wouldn't put money on it.
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May 6, 2015 16:11
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So I just bought 6 rums and various appurtenances. I guess we're gonna do this Tiki thing again for a while.
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May 8, 2015 02:23
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Kenning posted:So I just bought 6 rums and various appurtenances. I guess we're gonna do this Tiki thing again for a while. Elaborate.
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May 8, 2015 04:00
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If I had a pinapple or juice, I would be all over a double jungle bird right now. Stop taunting me with tiki when I can't play 
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May 8, 2015 04:47
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I got Flor de Caņa Extra Dry (which they're calling Extra Seco now), Flor de Caņa 4 year, El Dorado 5 year, Mt. Gay Eclipse (BevMo was out of Plantation Barbados Grande Reserve), a loving liter of Coruba for $23 holy poo poo, and a fifth of Hamilton 151 Demerara Overproof. The Hamilton is pretty close to the much-lamented Lemon Hart 151 that we can't get anymore, but is a couple bucks cheaper and not quite as aggressively gunpowdery. I like it. I also juiced a pineapple, bought a pile of citrus (plus a bottle of white grapefruit juice since the fruits are out of season), laid in 24 cans of soda water, and made up some grenadine. I need to get a bottle of J. Wray to make up some falernum, make a small batch of cinnamon syrup, and maybe whip up a bottle of ginger beer and then we'll be in business. I could also afford a bottle of Barbancourt 5 star, and would love some aged Martinique, but considering that I'm quitting my job I don't know if buying premium liquor is reasonable. I had forgotten what a loving mess Tiki makes of your kitchen though. Hopefully now that I've got most of the prep-heavy stuff prepared it'll be easier to whip up a 7-ingredient punch. I managed to use every rum I bought in at least one of my drinks tonight, which was satisfying. Unfortunately a lot of the recipes in the old Beach Bum Berry's Grog Log are now registering a bit too sweet and tart for my tastes, so I'll have to do some fiddling, but it's certainly got a few gems in there still. I'll be posting some more extensive rum ruminations over in the rum thread soon, since a lot of these are rums I haven't tasted in quite some time. Maybe now that I'm back on solid rum footing I can go about expanding my collection some more. Or maybe that's just the grog talking. I feel like every serious drinksmaker should spend a month or two with Tiki, if only for that imminently satisfying moment when you breath a sigh of relief and go back to Manhattans and Old Fashioneds and beer. Until then though...it's pretty nice. 
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May 8, 2015 08:33
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Oh god it keeps happening
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May 8, 2015 09:51
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Maybe I should make some tiki drinks... My only tiki mug is like 24 ounces. Mind you, that is not a problem. My girlfriend is allergic to pineapple. What tiki drinks are there without pineapple in them? Or what would you substitute in for pineapple, if anything?
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May 8, 2015 12:48
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It's worth it to say there is no such thing as a straight sub in tiki. Balance is everything, and switching Passionfruit for pineapple is going to require changing nearly every other measure, if not the rum/sugar balance entirely. Not to say it can't be done, but don't expect to hot swap anything.
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May 8, 2015 15:31
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bloody ghost titty posted:It's worth it to say there is no such thing as a straight sub in tiki. Balance is everything, and switching Passionfruit for pineapple is going to require changing nearly every other measure, if not the rum/sugar balance entirely. Not to say it can't be done, but don't expect to hot swap anything. I'm not expecting a simple this for that substitute. Though that would be nice I guess. I know tiki drinks are fairly complex and pineapple is pretty distinctive, so it wouldn't be so easy to put something else in its place. I honestly don't know much about those kinds of drinks anyway because I generally steer clear of them for my girlfriend's sake. Hearing "tiki drink" makes me think of pineapple, but surely there have to be some without that in them, right? If anyone HAS experimented with cutting pineapple out of a drink and gotten something comparable, I'd love to hear it. As well if anyone knows of P.apple-less tiki drinks.
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May 8, 2015 15:52
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Kenning posted:Unfortunately a lot of the recipes in the old Beach Bum Berry's Grog Log are now registering a bit too sweet and tart for my tastes I'm relieved it's not just me. The Hurricane recipe in particular is so sweet it's undrinkable. 2oz of syrup! 
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May 8, 2015 16:06
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Rotten Cookies posted:I'm not expecting a simple this for that substitute. Though that would be nice I guess. I know tiki drinks are fairly complex and pineapple is pretty distinctive, so it wouldn't be so easy to put something else in its place. I honestly don't know much about those kinds of drinks anyway because I generally steer clear of them for my girlfriend's sake. There are tons without, just take a look around. Mai tai for one to get you started.
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May 8, 2015 18:21
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Kenning posted:I got Flor de Caņa Extra Dry (which they're calling Extra Seco now), Flor de Caņa 4 year, El Dorado 5 year, Mt. Gay Eclipse (BevMo was out of Plantation Barbados Grande Reserve), a loving liter of Coruba for $23 holy poo poo, and a fifth of Hamilton 151 Demerara Overproof. The Hamilton is pretty close to the much-lamented Lemon Hart 151 that we can't get anymore, but is a couple bucks cheaper and not quite as aggressively gunpowdery. I like it. Seriously solid choices. I've got most of the same, though I recently killed my bottle of Mt. Gay XO. I'm running low on Coruba (which is always an amazing deal) and am still working through the bottle of Lemon Hart that I was lucky enough to find last year. I did meet Ed Hamilton and tasted his 151, he's such a cool guy and I have a ton of respect for him for keeping all this Tiki stuff alive. He's super down to earth about everything too. Basically a modern day pirate with his sailboat puttering around the Caribbean bringing back delicious rums. Recently I've been trying to track down El Dorado 8. Have you tried the 5-year and 8-year side by side? I adore the 12-year, but it seems a bit decadent for cocktails.
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May 8, 2015 20:12
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Kenning: where did you manage to pick up Coruba in the Bay Area? Especially for that kind of price?
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May 8, 2015 22:51
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Reiterpallasch posted:Kenning: where did you manage to pick up Coruba in the Bay Area? Especially for that kind of price? I found it at the jug shop in nob hill last year.
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May 8, 2015 23:06
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Liquor prices suck in VA, but the nearest liquor store has a full shelf of stuff that is normally special order only, including Coruba for $19/liter. They also just recently started carrying Flor de Cana Extra Dry and daaamn, it was not overrated in the least. My favourite white rum.
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May 8, 2015 23:07
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Rotten Cookies posted:Maybe I should make some tiki drinks... My only tiki mug is like 24 ounces. Mind you, that is not a problem. I'm also allergic to pineapple so I'm no help, but just let her know some random on the internet also shares her pain. I'm also allergic to oranges so I'm extra no help, but I'm glad you asked so I can find some that I might be able to have a taste of eventually.
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May 9, 2015 01:42
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Jyrraeth posted:I'm also allergic to pineapple so I'm no help, but just let her know some random on the internet also shares her pain. I'm curious about your orange allergy. It's come up maybe once or twice, and I always figured if you were allergic to orange then that would mean basically all citrus. Hell, I wouldn't be comfortable making you a drink with many liqueurs just because I don't know what all they contain and they don't have to list on the bottle. Beers, gins, all kinds of stuff has orange peel. What do you order when you go out?
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May 9, 2015 09:30
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EDIT: Wrong thread, my bad.
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May 9, 2015 18:26
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The Maestro posted:I'm curious about your orange allergy. It's come up maybe once or twice, and I always figured if you were allergic to orange then that would mean basically all citrus. Hell, I wouldn't be comfortable making you a drink with many liqueurs just because I don't know what all they contain and they don't have to list on the bottle. Beers, gins, all kinds of stuff has orange peel. What do you order when you go out? Its mild enough that I can eat about 1/3 an orange every so often. One of those allergies that was moderately bad when I was a kid but mellowed out when I was an adult, but I associate the taste of orange juice with vomit and hives.  Other citrus doesn't both me  unless it does and I need to eat 200 lemons or something. Plus I think whatever part of the orange I'm allergic to is in the flesh. Who knows. I just use Tang if I need a orange kick. Ordering out isn't bad because of how mild the allergy is. If I can't smell it, it won't be enough to react. Either that, or I've grown out of the allergy long ago and its all psychosomatic (which is likely, its not really worth a allergy test). I generally stick to beers and wines in general, but that's more because of liquor prices in my province. I get more satisfaction spending $6 on a beer than $6 on the one cocktail that I would/could drink. I genuinely didn't like the taste of pineapple before I discovered was allergic to it, but with oranges I'm glad I can eat a slice or two once in a while.
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May 9, 2015 22:09
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I absolutely love bloody mary, but I cant make a good one to save my life, at least compared to any decent bar I went to. They always have this kind of excess bitterness that is coming from either the seasoning or the cheap smirnoff. I dont have access to the premade mix, only tomato juice. I usually follow the recipes I find on the net. Can anyone suggest to me a recipe they like?
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May 10, 2015 00:25
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basic recipe I go to is usually 60 ml vodka 10-15 ml lemon 5-10 ml Worcestershire sauce teaspoon abalone paste (i don't know what you'd sub for this if you didn't have it but something salty and fishy I guess) a couple of dashes of hot sauce 60-90 ml tomato juice (adjust to level of hangover) couple pinches of salt and pepper add ice, roll or throw or stir, whatever, just made sure you do a good job of it that's kind of just a base recipe though, you can tweak it with all kinds of stuff if you're vaguely comfortable with improvising in the kitchen, think of it like a soup. I'm not sure how yours are managing to come up bitter though, that seems weird to me.
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May 10, 2015 00:35
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MC Eating Disorder posted:basic recipe I go to is usually Yeah, I don't know either. I mean, it's not that bitter, it's just that it's rather noticeable to me compared to other ones I've drank (which taste far superior and smoother). I'm probably overusing the black pepper or something. One thing I notice on your recipe is that I'm always putting 120ml of tomato juice for 50-60ml of vodka and 15ml lemon, and I guess it could be a lot less tomato juice, which is probably making mine lack seasoning and lemon for the amount of vodka+juice. Thanks for the input! Even though I love blood maries, I don't really care about vodka, does anything above smirnoff even makes a difference on the final taste? It feels like people don't really want to taste the alcohol on a blood mary. I had the idea of doing it with Tanqueray instead of vodka (which makes it a Red Snapper) and I think it made a world of difference to me. It really cuts through the mix and works very well with the tomato juice and spices. EDIT: I read a bit on this thread and saw some BM mix recipes. I might try making the mix one of these days, that could be the edge I need here. nerdz fucked around with this message at 06:26 on May 10, 2015 |
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May 10, 2015 06:18
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Could you use fish sauce instead of the abalone paste?
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May 10, 2015 22:46
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I suspect anchovy paste would be closer. Also, drink bloody marias (tequila and (oh yes) mezcal) and red snappers. The agave spirits make it kind of a different drink; the gin makes it basically the same drink, but with extra awesome.
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May 11, 2015 01:43
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i like to drink micheladas i canty wait to get home from work and mix up a big ol pitcher and drink it while whatching baseball!
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May 11, 2015 19:01
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