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So I’m planning on making a cosmopolitan for my girlfriend tonight, but I realized it calls for citrus vodka, and I’ve only got regular. Would tossing in a dash of lemon juice with straight vodka be an alright substitute? Anything else you guys would recommend as an alternative? I haven't got the free time to go pick up a bottle of actual citron.
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Nov 20, 2015 23:22
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| # ? Jun 8, 2024 20:36 |
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Give it a try; report back (you'll be fine).
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Nov 21, 2015 06:00
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CodfishCartographer posted:So I’m planning on making a cosmopolitan for my girlfriend tonight, but I realized it calls for citrus vodka, and I’ve only got regular. Would tossing in a dash of lemon juice with straight vodka be an alright substitute? Anything else you guys would recommend as an alternative? I haven't got the free time to go pick up a bottle of actual citron. Are you using a recipe that doesn't call for lime juice in there already? Cosmos with unflavored vodka are absolutely fine and I considered them to be the "standard". Also, make one for yourself while you're at it, a good Cosmopolitan with Cointreau and poo poo is a Real rear end Cocktail and pretty much the only thing with vodka in it that I take pleasure in making and drinking. Those Sex And The City ladies knew what was up. Ounce and a half of vodka, 3/4 Cointreau, splash of lime (just squeeze half of one) and the tiniest splash of cranberry (you're basically just doing this for the color).
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Nov 21, 2015 07:02
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I think the hatred of Malort, at least amongst other drinking professionals is the loving horrendous hangover you will get after the firsts time someone says "hey try this!" While visiting the Midwest and then you come to eleven hours later with your mouth feeling like a desert and an ash tray had a baby...
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Nov 21, 2015 07:29
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Fart Car '97 posted:Yeah, it makes a lot more sense to build your home bar piece by piece with liquors you need for drinks you want, rather than attempting a catchall set because apparently your house is a speakeasy and on any given night is going to want one of a few dozen cocktails and God drat it you'd better be able to make one! Eh, I liked it as a conceptual starting block (like a learning laboratory). You can do a number of classics with the set, and add a few things here and there as you branch out. For me, it was more like, I'm reading a cocktail book/blog, and drat that sounds good, oh wow I can toss it together now instead of trecking to the store. (And I can't get booze at the grocery store, so that's another layer.)
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Nov 21, 2015 15:43
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So, my friends have gotten into cocktails big time, and want me to be their expert. This is great. I now go over with my nearly dead specialty bottles, teach them how to make fun drinks, then get blastered. Course, it is a bit hard because one of them is celiac(Yes, it's real and not special snowflake. Spending 4 hours in the ER with her one time proved that)
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Nov 21, 2015 16:58
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Distillation leaves behind all of the protein, though, and therefore all of the gluten. Or are you using stuff that has additives in it, like fireball?
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Nov 21, 2015 17:48
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22 Eargesplitten posted:Distillation leaves behind all of the protein, though, and therefore all of the gluten. Or are you using stuff that has additives in it, like fireball? I do not know to be honest
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Nov 21, 2015 17:53
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Easy quick way to substitute normal vodka for citrus vodka is just to muddle a lemon peel lightly in the mixing glass IMO
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Nov 21, 2015 17:55
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Made a bowl of my beloved Glasgow punch for a small roast chicken dinner party on Saturday. Kept dilution with water lower than original as Wondrich correctly suggests. My wife usually ignores this particular punch but was an enthusiastic participant at the bowl, this time. Another convert to the true path of the bowl. Now to decide on a Thanksgiving punch. Thinking a cold variation of Blackwood's hot whiskey punch with whatever bottle of Scotch is closest to hand on my sagging cabinet. Could start the lemon peel steeping today, pull them in 40-48 hours, make the hot punch, cool until turkeytime guests arrive, and just pour with a touch extra water, float ice, and be done for Thanksgiving. E: I'll actually save that for my next party with friends. Going to do a half-scale American whiskey punch with Wild Turkey 101 for Thanksgiving proper. Butch Cassidy fucked around with this message at 18:35 on Nov 23, 2015 |
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Nov 23, 2015 18:25
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I want to make some Ramos fizzes. I remember reading that you have to shake differently with the egg whites, could someone give me a step by step? Is Gordon's good enough for fizzes and Limmer's? I have been making a lot of gin drinks recently, and I want something cheaper than Bombay. 22 Eargesplitten fucked around with this message at 21:59 on Nov 23, 2015 |
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Nov 23, 2015 21:54
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Shake hard and long. No, stop being a pussy, longer. Your arms are tired? Longer or go thirsty.
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Nov 23, 2015 23:58
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Butch Cassidy posted:Shake hard and long. No, stop being a pussy, longer. I am reading Imbibe! and I just finished the chapter on Fizzes. He describes the first bar that serves a fizz with both cream and egg white as having a barback whose sole job it was to shake those drinks. He also digs up records of another bar that had multiple shakers who stood in a line and just passed the shaker down the line when their arms got tired. You know, just to give you some context of how much a Ramos Fizz needs to be shaken.
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Nov 24, 2015 00:06
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I think the general consensus is to wet shake to dilute as normal, then strain and dry shake for a while. It doesn't take 2 minutes like a lot of recipes say, but go for at least 30 seconds. A minute is probably fine. If you add soda water directly to your tin before you serve (rather than after pouring into your serving glass) it won't foam up and overflow and will mix into the drink better.
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Nov 24, 2015 00:23
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Everything over heard is just to shake dry first, then shake with ice normally. Cold temp slows down the process with the eggs, so doing it without ice first speeds it up, then a regular ice shake to cool down the drink finishes it.
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Nov 24, 2015 02:53
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As I've repeatedly stated before, dry shaking is a bunch of hooey. I think people underestimate that cocktails should be shaken hard. Like, you should have to engage your core muscles to keep your body in one place because that's how hard you're shaking. If you shake like that you can make a very respectable Ramon Gin Fizz with only 2 or 3 minutes of shaking.
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Nov 24, 2015 03:56
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Nope. Dry shake second. Shake with ice first. You don't really need to shake a crazy long time unless you're really bad at shaking. About 12seconds with ice, strain, dry shake another 8-10 to fluff.
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Nov 24, 2015 03:56
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Yeah the 2 or 3 minutes thing was a joke. Dry shake is still silly though. You're just warming the drink up if you dry shake after you shake with ice.
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Nov 24, 2015 04:39
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I have had good results wet shaking and then cheating by popping in the aerolatte for a bit. Hardly authentic but there you go.
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Nov 24, 2015 08:09
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I really want to try using a french press to foam it. You can make super voluminous very velvety cold foamed milk in one by just pushing the filter up and down through the milk repeatedly so it seems like you could probably do the same with the fizz...
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Nov 24, 2015 09:07
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I really don't understand why people feel the need to do all these silly things... Is shaking really that hard???!?
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Nov 24, 2015 09:13
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MAKE NO BABBYS posted:I really don't understand why people feel the need to do all these silly things... Is shaking really that hard???!?
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Nov 24, 2015 14:47
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Nah, nitro muddling has a specific purpose, but I get what you are saying.
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Nov 24, 2015 14:57
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MAKE NO BABBYS posted:I really don't understand why people feel the need to do all these silly things... Is shaking really that hard???!? It's really only a deal when you're trying to mix egg yolks and cream, and even then it's over exaggerated. Obviously the 'line of shakers' I mentioned from Wondritch's book were mainly for show, but when trying to combine yolk and cream/milk you should shake for a full minute or two. I think the dry shake followed by a wet shake would be the best way and achieve the correct amount of dilution. If you're going to the effort of making a Ramos fizz then you may as well take the extra non effort of building it in an order that makes the most sense, right? Also, 'strength' of your shake makes very little difference and is mainly for show. My shake is a goofy single handed maraca rhythm thing and my Boston shakers ice up as fast as any of the bartender's. Plus everyone loves my shake 
Fart Car '97 fucked around with this message at 16:50 on Nov 24, 2015 |
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Nov 24, 2015 16:46
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[quote="Fart Car '97" post=" I think the dry shake followed by a wet shake would be the best way and achieve the correct amount of dilution. If you're going to the effort of making a Ramos fizz then you may as well take the extra non effort of building it in an order that makes the most sense, right? [/quote] Dave Arnold, Simon Difford and science disagree. Shake with ice, strain. Shake dry for a few seconds to finish, double strain into glass. Serve.
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Nov 24, 2015 17:37
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I shake for about a minute, drink it alarmingly fast, then make another.
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Nov 24, 2015 19:17
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Likewise, I don't understand those of you who apparently stop drinking French 75s before the champagne is gone. And what's this about some sort of headache the next day? Drink a glass of water.
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Nov 24, 2015 19:31
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The amount of dilution is determined by physics. There is a hard line that cannot be crossed. Shaking harder will have different effects though, such as creating more ice chips which melt and dilute as you drink unless you fine strain. I would imagine shaking harder will emulsify drinks with egg or cream in them faster than a softer shake will as well. I don't think dry shaking after wet will warm up the cocktail in any significant amount. Your tools are still ice cold and you are only shaking it for a small amount of time. If anything, waiting for someone to run the drink to the table has a bigger effect. Basically dry shaking first is a pain in the rear end and I'm glad this thread + other bartenders have turned me on to wet/dry. To the guy with the maracca shake: why not have different shakes for different drinks? Form should always follow function. You can still be showy with different shaking techniques. The Maestro fucked around with this message at 23:22 on Nov 24, 2015 |
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Nov 24, 2015 23:20
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The Maestro posted:The amount of dilution is determined by physics. There is a hard line that cannot be crossed. Shaking harder will have different effects though, such as creating more ice chips which melt and dilute as you drink unless you fine strain. I would imagine shaking harder will emulsify drinks with egg or cream in them faster than a softer shake will as well. If someone ordered a flip or something then yeah I'll change it up, because my normal shake won't cut it when egg whites come into the picture. I was referring only to the vigor of a shake not really having any effect on the end temperature of the drink, because some people are under the impression that shaking more vigorously will get it colder, and therefore every drink should have the crap shaken out of it.
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Nov 24, 2015 23:53
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So for home mixing, do you strain into the glass, dump the ice, pour back into the shaker, and then shake some more?
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Nov 25, 2015 00:23
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Depending on the size, couldn't you just strain into the other half of your Boston shaker?
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Nov 25, 2015 00:33
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I shake and strain one. And only for cocktails using fresh fruit juice.
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Nov 25, 2015 00:56
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The Maestro posted:Basically dry shaking first is a pain in the rear end and I'm glad this thread + other bartenders have turned me on to wet/dry. I have yet to work in a place well designed to have dump sinks available at every station so it's actually a bigger pain in the arse to do it wet/dry because you have to dump the ice in the bin where it melts and soaks the floor so I'm yet to really catch on to this trend, what's the biggest advantage over dry/ wet shaking?
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Nov 25, 2015 01:53
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Hey Kenning, my family got a shipment of random Florida citrus from Grandma, and I'm wondering what manner of punch can be made from it. Things weren't labeled well, and some were test-eaten. Estimate is 4 oranges, 4 tangerines/tangellos, 2 not-lemons (not-sweet) that we cant figure out if they're grapefruits, 1 oranger-not-lemon that's sweet. I apologise for being vague as hell, but that's all we know, and I'd like to make a thanksgiving punch from the Mystery Citrus.
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Nov 25, 2015 04:35
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Gentlemen and women, I posit this to you. After weeks of careful study conducted by yours truly I have ascertained that at a ratio of 2:1:1 a boulvardier is simply superior to a negroni, assuming a decent percentage of rye in the mash. None shall question my findings. Also can someone buy me more campari? I seem to have run out.
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Nov 25, 2015 04:47
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If you can find it, Leopold Bros. Apertivo is far superior to Campari.
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Nov 25, 2015 04:53
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MAKE NO BABBYS posted:If you can find it, Leopold Bros. Apertivo is far superior to Campari. Is it available at either LCBO or SAQ? (I live in a city on the border betwixt provinces). Alternatively can I get it in vegas when I go in feb?
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Nov 25, 2015 04:59
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I have no idea about Canada, it's made in Colorado. If you email them off their website, one of the Leopold Brothers will get back to you and let you know where you can purchase it. Vegas is probably a better bet.
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Nov 25, 2015 05:10
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MAKE NO BABBYS posted:I have no idea about Canada, it's made in Colorado. If you email them off their website, one of the Leopold Brothers will get back to you and let you know where you can purchase it. Vegas is probably a better bet. Will email them tomorrow the .
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Nov 25, 2015 05:19
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| # ? Jun 8, 2024 20:36 |
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MC Eating Disorder posted:I have yet to work in a place well designed to have dump sinks available at every station so it's actually a bigger pain in the arse to do it wet/dry because you have to dump the ice in the bin where it melts and soaks the floor so I'm yet to really catch on to this trend, what's the biggest advantage over dry/ wet shaking? The main advantage for me (using glass + tin setup) is that I don't have to make sure the shakers are perfectly aligned to create a seal that won't send cocktail everywhere. The ice creates the seal of course, and after straining the tins are still cold enough to stay sealed for the dry shake. I also find you get a thicker foam, but that could just be my perception.
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Nov 25, 2015 05:41
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