|
Ralith posted:More importantly, sugar (or salt) will draw the juices out of whatever you're muddling by osmosis. How effective this is depends on what you're muddling, but nearly anything that has some form of water inside it should show substantial effects. For a compelling demonstration, try placing an apple slice on a bed of sugar. NaCl + H2O -------------> Na+( ion) + Cl- ( ion) + H2O Unless something profound has happened and Na+ and Cl- have formed quark-legs and motor to and fro, I'm not sure I can see where you're coming from from a diffusion standpoint, which is what I think you meant by osmosis (since we're not talking about spontaneous movement from a high solute concentration to a low solute concentration). Osmosis would infer the movement of Na- ions into the object, which I don't think we want to do here. Water is the solvent. 
|
#
?
Jul 20, 2015 21:36
|
|
|
|
| # ? Jun 7, 2024 06:54 |
|
|
FireWhizzle posted:NaCl + H2O -------------> Na+( ion) + Cl- ( ion) + H2O You absolutely are talking "spontaneous movement from a high solute concentration to a low solute concentration." There is an incredibly high concentration of solute where the salt is starting to get dissolved by released water, and much lower concentration in the interior of the muddled material. You are going to have some movement of ions into the object, but you will also have a dramatic movement of water out of the object (and also whatever was dissolved in the water will now want to come out also).
|
|
#
?
Jul 20, 2015 22:33
|
|
|
Nice science, NERDS, but the practical result is the same, thanks for playing. 
|
|
#
?
Jul 21, 2015 05:59
|
|
|
bloody ghost titty posted:Nice science, NERDS, but the practical result is the same, thanks for playing.
|
|
#
?
Jul 21, 2015 06:21
|
|
|
re: the syrup vs. ground sugar thing; I've found that Old Fashsioneds are great with turbinado sugar (Sugar in the Raw) first ground into superfine sugar with a coffee grinder, then muddled with the bitters before building the drink in the glass. Yes, you don't get uniform distribution of sugar/spirit, but what you do get is a drink that evolves in sweetness and rye content over time. Just watching the solid sugar at the bottom of the glass coalescence and swirl around the drink in a misty haze is a huge part of the experience for some people, so I wouldn't write it off completely.
|
|
#
?
Jul 21, 2015 07:28
|
|
|
I really don't think there's any drink that benefits from using granulated sugar. People say they like Old Fashioneds that way, but the Old Fashioned has overtaken the Martini as the drink people use to show off how much they know about cocktail drinking when they actually don't get it at all. "Not too much dilution, and use a sugar cube so it's authentic" is the new "Say 'vermouth' into the glass and that's enough." The resulting cocktails are not, in fact, very good, but people will pretend to enjoy them that way, because that's how they think people take their cocktails.
|
|
#
?
Jul 21, 2015 12:47
|
|
|
I would say we can blame Mad Men for Old Fashioneds becoming goonified, but Don Draper doesn't actually know how to make a very good Old Fashioned.
|
|
#
?
Jul 21, 2015 16:05
|
|
|
Kenning posted:I really don't think there's any drink that benefits from using granulated sugar. People say they like Old Fashioneds that way, but the Old Fashioned has overtaken the Martini as the drink people use to show off how much they know about cocktail drinking when they actually don't get it at all. "Not too much dilution, and use a sugar cube so it's authentic" is the new "Say 'vermouth' into the glass and that's enough." The resulting cocktails are not, in fact, very good, but people will pretend to enjoy them that way, because that's how they think people take their cocktails. Are you saying straight gin is not worth drinking? 
|
|
#
?
Jul 21, 2015 16:08
|
|
|
The irony is at most places if you order a martini with a rim of vermouth you actually get straight vodka.
|
|
#
?
Jul 21, 2015 16:11
|
|
|
Oh. Well. Right. My delicious bottle of Ethereal gin at home is perfectly good straight.
|
|
#
?
Jul 21, 2015 16:13
|
|
|
gently caress the people that made it necessary to specify gin in my gimlets. I'll drink straight gin, but I wouldn't call it a martini. I should pick up a bottle of Angostura bitters and try pink gin. Bitters has a liquor-like shelf life, right?
|
|
#
?
Jul 21, 2015 16:58
|
|
|
Calling any kind of liquor + water a cocktail is just bizarre to me. You wouldn't call an apple a salad because you cut it into slices. Edit: VVV Well, it's a highball. Halloween Jack fucked around with this message at 17:30 on Jul 21, 2015 |
|
#
?
Jul 21, 2015 17:07
|
|
|
Does a scotch and soda qualify due to co2?
|
|
#
?
Jul 21, 2015 17:29
|
|
|
Kenning posted:I really don't think there's any drink that benefits from using granulated sugar. People say they like Old Fashioneds that way, but the Old Fashioned has overtaken the Martini as the drink people use to show off how much they know about cocktail drinking when they actually don't get it at all. "Not too much dilution, and use a sugar cube so it's authentic" is the new "Say 'vermouth' into the glass and that's enough." The resulting cocktails are not, in fact, very good, but people will pretend to enjoy them that way, because that's how they think people take their cocktails. Actually, it does taste good if you make it right. bloody ghost titty posted:Nice science, NERDS, but the practical result is the same, thanks for playing. Actually, you do get a better syrup if you leave fruit macerating in sugar before making a syrup. Why do you like think kenning advises leaving citrus peels in sugar before making a punch?
|
|
#
?
Jul 21, 2015 22:26
|
|
|
To draw out as much lemon oil from the zest as possible?
|
|
#
?
Jul 21, 2015 22:31
|
|
|
Guuuuurl I got three white coats kicking me their poaching liquid and remaindered fruit to make shrub, don't talk osmotic extraction to me unless you ready to get nasty.
|
|
#
?
Jul 22, 2015 03:53
|
|
|
Cross posting from the Ask me about bartending thread in A/T:quote:I have a question, if you don't mind. I'm going on a week-long vacation in a couple weeks and I was put in charge of buying the necessary ingredients for mojitos. Apparently most people in our group prefer them with spiced rum. So which spiced rum would you say is better for this? Obviously not something super expensive, it'd be a shame to waste exceptional rum. And since you're all on the subject of sugar vs syrup can I just say that I HATE eating sugar with my drinks (same with salt like on a margarita rim) and I'd love some extra tips on making a syrup that would go well in a mojito!
|
|
#
?
Jul 24, 2015 19:21
|
|
|
I like my margaritas in a cocktail glass with no salt. Is that weird?
|
|
#
?
Jul 24, 2015 19:30
|
|
|
Halloween Jack posted:I like my margaritas in a cocktail glass with no salt. Is that weird? Yes. On that note, today is national tequila day, and i am wanting to trying something new. Thoughts?
|
|
#
?
Jul 24, 2015 19:58
|
|
|
Pooper Trooper posted:Cross posting from the Ask me about bartending thread in A/T: I've heard some people having success with a mint syrup, but I can't recall exactly how it's made. I think it's in Jeffrey Morgenthaler's Bar Book.
|
|
#
?
Jul 24, 2015 20:05
|
|
|
I've made a sort of strong mint tea, strained out the leaves, and dissolved sugar into it while still hot, then cooling it. It tastes.... okay. E: I'm pretty sure Sailor Jerry is universally well-regarded. I would stay the hell away from Bacardi Black and Capn Morgan Black. I like Appleton, Mt Gay, and Brugal, but you really can't go wrong with Sailor Jerry, I feel. Rotten Cookies fucked around with this message at 01:55 on Jul 25, 2015 |
|
#
?
Jul 25, 2015 01:51
|
|
|
Bacardi Oakheart is good, though. Although I'm not really a spiced rum guy.
|
|
#
?
Jul 25, 2015 03:05
|
|
|
Oakheart is awesome as a shot too. Bacardi booth at the local bar show was serving them with orange slices sprinkled with cinnamon. Fantastic combination.
|
|
#
?
Jul 25, 2015 07:31
|
|
|
Halloween Jack posted:I like my margaritas in a cocktail glass with no salt. Is that weird? That's how I take them. Pooper Trooper posted:Cross posting from the Ask me about bartending thread in A/T: Literally all spiced rum is garbage. If you just drop a cinnamon stick, 12 cloves, and 6 cracked allspice berries into a bottle of Flor de Caña extra seco you'll do amazing after like 2 days (if that's what people want). Just use regular syrup.
|
|
#
?
Jul 26, 2015 11:14
|
|
|
Yeah, the only spiced rum I had that I thought was really good was homemade. And it's not that hard to do.
|
|
#
?
Jul 26, 2015 16:45
|
|
|
Kenning posted:That's how I take them. That's a pretty good idea actually, I'll probably do that!
|
|
#
?
Jul 26, 2015 23:34
|
|
|
Maybe switch the clove and allspice ratios actually – I was pretty deep into a bowl of Admiral Russell's when I wrote that recommendation.
|
|
#
?
Jul 27, 2015 10:51
|
|
|
Just caught up on the last 15 pages of this thread.... Please stop using anything other than very cool water to make syrups, Jesus Christ.
|
|
#
?
Jul 27, 2015 23:34
|
|
|
Sugar dissolves much better in hot water, what am I missing?
|
|
#
?
Jul 28, 2015 01:16
|
|
|
When you hydrolyze sucrose molecules in the presence of heat or acid, you create an invert sugar syrup ie fructose and glucose. The sucrose cannot reform after having its molecular bonds broken by hot water, so your final product tastes sweeter, is thinner in texture and had a shorter shelf life, Just stir until you saturate or agitate to achieve a super saturated sucrose solution.
|
|
#
?
Jul 28, 2015 01:22
|
|
|
Hot water cooks things, and it's not strictly necessary for most syrups. (Maybe all, even rich simple isn't supersaturated AFAIK.) I don't know how much of an issue it is with simple or rich simple. (E: Apparently it's an issue.) I do them at room temp just because I find it less fussy. It's definitely important for many flavored syrups. Ginger, in particular, benefits from cold process. Others don't really extract without some heat though. I'd say it's very situational.
|
|
#
?
Jul 28, 2015 01:24
|
|
|
Halloween Jack posted:My only options for buying absinthe are Vieux Carre, Absente, Pernod, and Mephisto; what's most worth buying? I can't find the Vieux Pontarlier that people seem to be excited about, but I can get my hands on Versinthe. Esquire seems to think it's a decent drop. Anybody have any experience with it? e: Actually, that is a lie. I can get Vieux Pontarlier but it's priced at $155, which is a little on the steep side. Also, can I use Pernod for a Sazerac instead? Bubz fucked around with this message at 12:02 on Jul 28, 2015 |
|
#
?
Jul 28, 2015 11:45
|
|
|
Since the absinthe in a sazerac is just for washing the glass and not a huge component of the drink, I don't think it'd make that big a difference.
|
|
#
?
Jul 28, 2015 12:37
|
|
|
Failed Nihilist posted:Since the absinthe in a sazerac is just for washing the glass and not a huge component of the drink, I don't think it'd make that big a difference. Yeah, you're really just looking to add a bit of that anise taste. I've used sub $80 absinthe in sazeracs in the past and I haven't really noticed much of a difference. Since i'm using an atomizer to spray the glass, which is probably something like 1/16 of an ounce, the flavor (sans... hint of anise) is negligible imho.
|
|
#
?
Jul 28, 2015 18:25
|
|
|
what brand of bubbly water is goon approved for making Italian sodas and cocktails that may call for bubbles?
|
|
#
?
Jul 29, 2015 04:34
|
|
|
Herr Tog posted:what brand of bubbly water is goon approved for making Italian sodas and cocktails that may call for bubbles?
|
|
#
?
Jul 29, 2015 05:04
|
|
|
Ralith posted:The kind you make your self effectively for free. please tell me more
|
|
#
?
Jul 29, 2015 09:00
|
|
|
Herr Tog posted:please tell me more he's referring to a soda siphon + CO2 cartridge. Depending on the cocktail though, you'll probably want to go with carbonated mineral water. I use Pierrier.
|
|
#
?
Jul 29, 2015 11:12
|
|
|
Herr Tog posted:please tell me more There's literally no reason to use mineral water. You can even get the same additives yourself if you really want those so-subtle-they're-irrelevant trace tastes.
|
|
#
?
Jul 29, 2015 16:53
|
|
|
|
| # ? Jun 7, 2024 06:54 |
|
|
This is a very baroque definition of "for free."
|
|
#
?
Jul 29, 2015 16:59
|
|