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At the company Christmas party, the bar didn't have ginger ale, but they put bitters in sprite and it came out with a flavor actually really similar to ginger beer. Does anyone have an idea what kind of bitters it would be? I don't think the bottle looked like angostura, but they could have just taken the label off.
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Dec 5, 2015 09:35
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22 Eargesplitten posted:At the company Christmas party, the bar didn't have ginger ale, but they put bitters in sprite and it came out with a flavor actually really similar to ginger beer. Does anyone have an idea what kind of bitters it would be? I don't think the bottle looked like angostura, but they could have just taken the label off. No idea but we have a dude who comes into the dining room every now and then and orders a sprite with angostura bitters in it and i gotta say it's not a bad drink.
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Dec 5, 2015 21:08
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peychaud's is the other big one, so it's either angostura or that. if they didnt even have ginger ale i can't imagine that had any niche bitters
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Dec 5, 2015 21:11
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It's Sprite and Ango to get that faux-ginger ale. Also, try dashing Ango into literally any non-alcoholic beverage (besides like, tomato juice or whatever) and it makes it better. Angostura bitters are magic sauce.
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Dec 5, 2015 21:31
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Yeah I've even had nice coffee drinks with it before
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Dec 5, 2015 21:34
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A South Hampton is also delicious. Squeeze some lime into a glass with ice, a couple three dashes of Angostura bitters, and top with tonic.
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Dec 5, 2015 23:56
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Butch Cassidy posted:A South Hampton is also delicious. Why on earth does that drink have a name
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Dec 6, 2015 03:46
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Just skip all this pussyfooting around and do shots of angostura you ninnies
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Dec 6, 2015 04:24
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The Maestro posted:Why on earth does that drink have a name recovering alcoholics, i'm guessing
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Dec 6, 2015 04:59
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If you drink cider and you aren't drinking it with ango bitters you're wasting your life IMO, lemon squash ginger ale and bitters is also my go to work drink when I'm desperate for sugar
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Dec 6, 2015 08:34
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Wachepti posted:Just skip all this pussyfooting around and do shots of angostura you ninnies Make your own single-serving eggnog with angostura then
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Dec 6, 2015 10:31
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The Maestro posted:Why on earth does that drink have a name Because the wrapper on every bottle of Angostura so proclaims. 
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Dec 6, 2015 17:06
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I used to work in South Hampton and never seen anyone drink one of those, or even heard of it. That said, I'd try it. Anyone make their own bitters? Got any good recipes? I'd gently caress around with that.
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Dec 6, 2015 18:47
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I picked up one of these for a friend (and an extra for myself) who is leaving the bar but made some good barrel ages cocktails for us in his time there. I figured you guys might be interested because this is one of the more reputable companies making barrels, and the sale prices are really good. Enough so that I think I'm going to grab 1 or 2 more 1Ls for myself. http://oakbarrelsltd.com/galvanized-hoops/ Thanks to the miracles of surface volume, 2 Months in a 1L barrel equals about a year in an industrial barrel. They're neat, I plan on using one for aging cocktail mixes together and another to put a sherry finish on a rum (probably El Dorado), because I really enjoy both Angel's Envy and Glenmorangie Lasanta.
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Dec 7, 2015 15:53
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Wachepti posted:Just skip all this pussyfooting around and do shots of angostura you ninnies This. I...have a problem. With my COGS for "other bar" ingredients, because Ango is classified as food and ordered through the kitchen. Thanks, chef, for taking the hit for my devastating ango addiction! MC Eating Disorder posted:If you drink cider and you aren't drinking it with ango bitters you're wasting your life IMO We call that one "brosé".
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Dec 7, 2015 19:30
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Oh my god How have I never thought of this bloody ghost titty posted:
Bon vivant has a jersey cocktail that's just cider+bitters with simple so I just call it that, ginger syrup is a cool tweak if you're like me and you've just always got ginger sitting in a pile of sugar water for whatever reason drowned in pussy juice fucked around with this message at 01:55 on Dec 8, 2015 |
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Dec 8, 2015 01:49
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Kenning posted:A bunch of awesome recommendations Well, I muddled over it for a while and I think we're going to try the Limmer's and as close as I can get to the Seville punch without actual Seville oranges. Much to my dismay, they won't get to my area until March. But I like me some citrus so I'll be doing your lemon juice substitution and we'll see what the guests think. Once again, Kenning, thanks for the recommendations and keep up the good work!
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Dec 12, 2015 20:09
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This thread makes me feel like I make a difference.
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Dec 13, 2015 01:18
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you're a rockstar (in this thread), Kenning
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Dec 13, 2015 01:20
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If you have a Latin grocer anywhere near, pomelos will do the trick as well.
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Dec 13, 2015 04:40
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Tasked with making a bourbon based gingerbread cocktail for a family Christmas party. I've got most of it down. However I'm doing this with my brother in law, and he wants to use bailey's for a creamy element. What other ideas for a creamy element could you wizards recommend?
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Dec 14, 2015 03:10
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Cream, butter/fat washed bourbon, egg white...Bailey's doesn't sound bad, it thickens up nicely when shaken.
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Dec 14, 2015 04:37
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If you're just looking for another liqueur, check out Amarula (South African floral, fruity cream liqueur) because holy poo poo, we did that with our cold brew, heavy saline solution, cardamom whipped cream "ice coffee" at my old resto and HOLY gently caress GOOD GODDAMN!!!!
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Dec 14, 2015 04:45
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MAKE NO BABBYS posted:If you're just looking for another liqueur, check out Amarula (South African floral, fruity cream liqueur) because holy poo poo, we did that with our cold brew, heavy saline solution, cardamom whipped cream "ice coffee" at my old resto and HOLY gently caress GOOD GODDAMN!!!! Amarula is really delicious. It's like chocolate orange baileys.
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Dec 14, 2015 05:05
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Fart Car '97 posted:Amarula is really delicious. It's like chocolate orange baileys. MAKE NO BABBYS posted:If you're just looking for another liqueur, check out Amarula (South African floral, fruity cream liqueur) because holy poo poo, we did that with our cold brew, heavy saline solution, cardamom whipped cream "ice coffee" at my old resto and HOLY gently caress GOOD GODDAMN!!!! gently caress that sounds so sick and I hope I can special order it through the bullshit state liquor store (have I posted in here enough about how I hate having to go thru the state liquor store)
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Dec 14, 2015 05:47
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My Glühwein/Mulled Wine recipe called for sugar, lemon, and orange among other things. I went ahead and did a 1 day Oleo-Saccharum with the peels instead of just simmering them straight out like the recipe called for. Good move or not? MAKE NO BABBYS posted:our cold brew, heavy saline solution, cardamom whipped cream "ice coffee" What does it mean for ice coffee to have a heavy saline solution? Salty coffee? Or the salt makes the ice water chilling it very cold? Comb Your Beard fucked around with this message at 15:22 on Dec 15, 2015 |
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Dec 15, 2015 15:19
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I need a book to give for a Secret Santa thing at work. I looked for the book mentioned in the OP "Essential Cocktail" but my local Barnes and Noble is out and I don't have time to order online. Does anyone have suggestions for a well-rounded book on cocktails? Max budget is $25.
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Dec 15, 2015 15:35
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For the novice: 12 Bottle Bar For the enthusiast: Dead Rabbit Drinks Manual (this years book to have) or Death and Co. (last years book to have).
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Dec 15, 2015 16:18
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The Hebug posted:For the novice: 12 Bottle Bar Perfect, thanks!
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Dec 15, 2015 16:22
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Vodka, ginger beer, and grapefruit juice. It's pretty good.
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Dec 16, 2015 01:31
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The missus and I have been fighting colds so we made Hot Toddy's last night. They really hit the spot and were the perfect accompaniment to holiday music and gift wrapping! Here's the recipe I used: 2 oz Rye Whiskey Holliday blend tea dollop of honey Garnish with cinnamon stick, orange peel, cloves, star anise and cardamom You can skip most of the garnish (we went a bit overboard) but the orange peel was really nice and brightened the drink up. 
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Dec 16, 2015 01:54
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I have a work Christmas party coming up on Saturday that I have been asked to make pre-dinner cocktails for. I'd like to make a batch of bourbon old fashioned beforehand (either Knob Creek or Makers Mark). I've looked this up and it seems doable, but I need to get the dilution right. Any suggestions on how to do this properly? I would be serving them well chilled and probably over a couple cubes of ice. I would also like to do something lighter. In my head I'm playing with the idea of doing a thyme infused gin something or other topped with soda water. Maybe with lemon and a splash of bitters? Elderflower cordial? I thought of doing a mulled wine, but we're having wine with dinner and it's still like 70F in the evenings.
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Dec 16, 2015 20:39
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angor posted:I would also like to do something lighter. In my head I'm playing with the idea of doing a thyme infused gin something or other topped with soda water. Maybe with lemon and a splash of bitters? Elderflower cordial? /e- Looking at my post history the float was with Rum.
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Dec 16, 2015 20:54
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Mr. Wookums posted:I've had French 76's in this setting which have worked well. Gin, thyme infused simple, lemon juice, St. Germain in a pitcher at 2:1:1:taste; quicky chill/dilute, toss into a flute and top with champagne or sparkling wine. Similarly the same ratios sans St. Germain put into a glass with a large cube and floated with port. That sounds awesome. Unfortunately I can't buy St. Germain in this country  . I have some elderflower cordial though, so I can make that work. Should I infuse my gin with thyme or make a thyme simple syrup? Also, if I go the syrup route, will I have to heat it to get the thyme infusion?
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Dec 16, 2015 21:01
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You don't need to heat up an infused simple, but if you're super worried about presentation it may be worthwhile to blanch the thyme separately to cook off the chlorophyll. Really the most important thing is some time though.
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Dec 16, 2015 21:21
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I'm kind of in a cocktail rut. I almost only ever order sazeracs or old fashioneds, and need to try something new. I have access to fantastic bartenders. What should I try.
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Dec 16, 2015 21:41
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Tell your fantastic bartenders to make you something like an old fashioned or a sazerac. My recommendation would be a fourth regiment, a boulvardier, a lion's tail, or a sazerac with cognac instead of whiskey(how it was originally made).
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Dec 16, 2015 22:06
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Mr. Wookums posted:I've had French 76's in this setting which have worked well. Gin, thyme infused simple, lemon juice, St. Germain in a pitcher at 2:1:1:taste; quicky chill/dilute, toss into a flute and top with champagne or sparkling wine. Similarly the same ratios sans St. Germain put into a glass with a large cube and floated with port. Wait, so if you're doing the rum float version, do you still top with the bubbly? Given a "large cube", I'm assuming a double old fashioned?
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Dec 16, 2015 23:24
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Wachepti posted:Tell your fantastic bartenders to make you something like an old fashioned or a sazerac.
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Dec 17, 2015 00:57
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Wachter posted:Wait, so if you're doing the rum float version, do you still top with the bubbly? Given a "large cube", I'm assuming a double old fashioned?
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Dec 17, 2015 01:04
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