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Once I was at a party (I had brought a bowl of punch) and then another guest brought the hostess a bottle of Chartreuse as a present (they both had excellent taste). An hour or so later, the hostess started going around with a tray of shots of green Chartreuse. Then things started to get weird. That was a pretty fun party.
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Jan 13, 2016 06:47
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| # ? Jun 7, 2024 20:19 |
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A lovely drink but still, this should happen: Change the name of Jack & Coke to "Lemmy".
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Jan 13, 2016 17:45
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I like the sentiment, but I'm 100% sure that's fake. Weird font, artifacts, the fact that you don't shake and strain a Jack & Coke, and the fact that if you did your shaker would just explode in a torrent of fizz. edit: Well, gently caress, I'm wrong. That's insane. Wachter fucked around with this message at 18:47 on Jan 13, 2016 |
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Jan 13, 2016 18:36
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Salvor_Hardin posted:My sister got me a bottle of pomegranate molasses for Christmas and I'm trying to figure out how to incorporate it into cocktails. It has the consistency of warm honey and a color of day-old blood. It's sweet but not like grenadine and it doesn't seem to do what I want it to do when added to drinks. Is there some minor prep I can do to turn this into a good grenadine? Death & Co has a recipe for a Margarita variant called Short Rib with 2 oz jalapeno-infused blanco tequila, 3/4 oz lime, 1 oz simple and 3/4 teaspoon pomegranate molasses. A terrible name but it's really good, even with lovely and uninfused tequila (I've been using it to kill a bottle of Jose Cuervo abandoned in my house).
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Jan 14, 2016 09:44
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Wachter posted:I like the sentiment, but I'm 100% sure that's fake. Weird font, artifacts, the fact that you don't shake and strain a Jack & Coke, and the fact that if you did your shaker would just explode in a torrent of fizz. I didn't even look at the recipe; that is pretty hosed up. Although I have heard of people preferring flat cola in their drink, I can't imagine someone shaking up ten ounces of it. Perhaps it's an elaborate troll designed to give rubes the ol' wet head? But yeah, even if that article was fake I'll probably still use the term "Lemmy" for a Jack and Cola forevermore.
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Jan 14, 2016 16:46
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Do people really put bitters in a jack and coke? Also do people really drink 10 oz of coke in it?
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Jan 15, 2016 17:24
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Jmcrofts posted:Do people really put bitters in a jack and coke? Also do people really drink 10 oz of coke in it? Bitters in everything, and I only use 10 oz of coke if I'm using 10 oz of whiskey.
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Jan 15, 2016 17:45
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slut chan posted:Bitters in everything
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Jan 15, 2016 18:52
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Tried bitters in a G&T, confirmed awesome.
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Jan 15, 2016 23:29
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List of simple highballs that aren't improved by bitters: - probably some stuff with fruit juice in it but obviously not pineapple or grapefruit or
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Jan 15, 2016 23:49
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22 Eargesplitten posted:Tried bitters in a G&T, confirmed awesome. That does indeed sounds delicious.
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Jan 16, 2016 00:10
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I can second that. I don't take mine without. Bittermens' Hopped Grapefruit are especially good.
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Jan 16, 2016 01:04
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Scrappys cardamom bitters in a negroni is my favorite thing.
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Jan 16, 2016 07:07
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I bought a bottle of the Leopold Brothers apertivo tonight and made two Negronis as a test to see how it compares to Campari. No oranges in the house so I used a dash of Regans No. 5 bitters. Overall the results were similar but I think that the Leopold's is a little richer and more medicinal than the Campari. I have always thought that the sweetness/bitterness combination in Campari tasted sort of artificial and the Leopold's didn't have that at all. Color in the Leopold's is little less vibrant red than the Campari, but that's because they use the natural cochineal from the beetle shells. I favor the Leopold's, but the results are so similar that I think it ultimately comes down to personal preference.
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Jan 17, 2016 05:11
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Some friends were visiting from out of town last week and one of them asked a bartender to make a spritzer that a friend of his used to order but he hadn't tried in a long time. I'm curious if this is a common thing somewhere that people have heard of or if it is close to a known cocktail. It was essentially frangelico, lime juice, and soda. The bar didn't have frangelico so they substituted homemade orgeat. Then they experimented with adding Amari and other liquors to it to make it a little more of a real drink. I thought it was certainly interesting if not the sort of thing I'd order regularly.
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Jan 17, 2016 22:46
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Chuck Biscuits posted:I bought a bottle of the Leopold Brothers apertivo tonight and made two Negronis as a test to see how it compares to Campari. No oranges in the house so I used a dash of Regans No. 5 bitters. Overall the results were similar but I think that the Leopold's is a little richer and more medicinal than the Campari. I have always thought that the sweetness/bitterness combination in Campari tasted sort of artificial and the Leopold's didn't have that at all. Color in the Leopold's is little less vibrant red than the Campari, but that's because they use the natural cochineal from the beetle shells. I favor the Leopold's, but the results are so similar that I think it ultimately comes down to personal preference. Thanks for posting this. I was going to go out of my way to get some Leopold Brothers but there are probably other things I could spend that on that would be bigger steps up.
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Jan 17, 2016 23:28
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I find Leopolds to be far superior with very different botanticals - heavy on grapefruit and bitter orange. Steps up your Boulevardier game like crazy. I'd definitely, definitely pick up a bottle. Should be pretty cheap, anyhow. I pay $19 through my distributor.
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Jan 18, 2016 00:23
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MAKE NO BABBYS posted:I find Leopolds to be far superior with very different botanticals - heavy on grapefruit and bitter orange. Steps up your Boulevardier game like crazy. I'd definitely, definitely pick up a bottle. $43 for .75L for a bar in NC, jesus christ
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Jan 18, 2016 08:34
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I tried a sip of my barrel aged vieux and I have to say it is going to be Delicioustm
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Jan 18, 2016 16:12
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The Maestro posted:Scrappys cardamom bitters in a negroni is my favorite thing. Trying this. And to continue bitterschat, try a chocolate bitters in a Boulevardier (also try a peated scotch rinse).
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Jan 20, 2016 00:06
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Wachter posted:try a chocolate bitters in a Boulevardier Also known as a Left Hand. My contribution is try adding some coffee liqueur to a Boulevardier. I call it The Other Left.
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Jan 20, 2016 01:18
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The Hebug posted:Also known as a Left Hand. Nice; gotta try that. How much coffee liqueur are we talking? I wonder if you could work Chartreuse in there too. No, Your Other Left.
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Jan 20, 2016 01:36
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I'll open the conversation no one wants to have- how do you make your bloody Mary's? I'm looking for new things to try.
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Jan 20, 2016 21:08
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Clamato cocktail, lime juice, Vietnamese fish sauce, soy sauce, Worcestershire, celery seed-everclear infusion, hot sauce (not Tabasco, something more Mexican style like Yucateco or Cholula) I've been wondering how to get horseradish involved. Fresh grate a whole root? I like the celery seed infusion because it tastes like Old Bay but it's all liquid and no added salt, plenty of salt in the other ingredients. I haven't had commercial celery bitters to compare, should probably pick some up. I realize Clamato makes it a Caesar but I find it's not dramatically different, the other ingredients you choose make a bigger difference.
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Jan 20, 2016 23:30
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Wachter posted:Nice; gotta try that. How much coffee liqueur are we talking? I just use a quarter oz. 1.75 oz bulleit bourbon 0.75 oz campari 0.5 oz sweet vermouth (dolin or carpano depending on how I feel) 0.25 oz st george nola coffee liqueur stir strain orange twist
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Jan 21, 2016 00:55
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The Hebug posted:I just use a quarter oz. Sounds amazing. I did a similar repo tequila drink. El Padrino 1 dash fees Aztec chocolate bitters 2 dash regans no 6 orange .25 oz st George nola coffee liqueur .5 oz grand poppy liqueur .5 oz carpano antica 2 oz espolón reposado tequila Stir, big cube, orange twist
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Jan 21, 2016 01:53
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It took me so many years of drinking to figure out vermouth pairs insanely well with coffee and if I could go back in one and give one pro tip to my younger self that would be it
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Jan 21, 2016 10:49
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MC Eating Disorder posted:It took me so many years of drinking to figure out vermouth pairs insanely well with coffee and if I could go back in one and give one pro tip to my younger self that would be it Sweet, blanc, dry, or to taste?
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Jan 21, 2016 14:04
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Chartreuse in your coffee, hon.
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Jan 21, 2016 18:07
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royalejest posted:Sweet, blanc, dry, or to taste? I've never tried dry or Lillet with coffee flavours and off the top of my head I wanna say it's only sweet vermouth that works but don't let me live your life for you
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Jan 21, 2016 19:57
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Well now I know what's going in my morning cup tomorrow
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Jan 21, 2016 20:52
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Yeah that sounds good as hell
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Jan 22, 2016 05:39
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what should I do with that green chartreuse I got? The simpler the drink the better. I have a very limited inventory (triple sec, rhum, vodka. gin and whisky is pretty much all I have), Do I need more or is something like gin + chartreuse and some syrup a thing
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Jan 22, 2016 06:26
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probably just make a billion last words and get real drunk and fall in love with the drink and whenever you hear anyone ask for a suggestion for a liqueur tell them to buy green chartreuse and basically proselytize for the drink every single time you make or drink cocktails like the rest of us do equal parts gin/lime/chartreuse/maraschino if you haven't already absorbed the recipe through the thread hive-mind, works really well with mezcal as a base and I used to use a peated irish whisky as the base to incredible result as well if you wanna get a little weird with it, any really ballsy spirit that is overtaking every other cocktail you try to use it in will probably work an absolute treat, I used to work at a gin bar that had like 150 gins and they had this saffron gin was useless in almost any cocktail but holy poo poo did it make an amazing last word I literally can't think of any other good drinks with the Green off the top of my head. They absolutely exist but this is THE drink, y'know? Don't try to sub Green for yellow, they tend to not replace each other very well imo Since you don't have maraschino, I'd really recommend it as a sipping liqueur for now, luxardo is the gold standard if you ever get around to picking some up, but I have used cheap bad brands in last words before and they were fine just because of the sheer presence the chartreuse has and I probably wouldn't even be able to notice if I hadn't made it but ymmv on that one. You may even be able to replace it with simple to some extent but I would not be willing to put my Internet Credibility on the line for that one drowned in pussy juice fucked around with this message at 06:47 on Jan 22, 2016 |
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Jan 22, 2016 06:36
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If you favor doing something insane, consider making an Improved Chartreuse Swizzle. I've done this exactly once, and it was loving incredible. Expensive though.
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Jan 22, 2016 07:07
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Oh I've had that it's friggin amazing and it also reminded me that atomic daiquiris are a thing as well, equal parts op rum lime and chartreuse with a decent bump of falernum and you can substitute any lighter rum with some character to it if buying wray and nephew is off the table for now
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Jan 22, 2016 07:15
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The Maestro posted:I like champs elyssees also. Reposting this awesome Chartreuse drink. Good when you're sick of Last Words. Also good when limes are $35 a kilo where you live.
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Jan 22, 2016 10:44
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The even ratio of The Last Word cannot be messed with? That is a lot of Maraschino and Chartreuse to use.
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Jan 22, 2016 19:32
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It sounds like a lot but somehow it comes out perfectly balanced.
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Jan 22, 2016 20:34
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Yeah don't gently caress with it until you've tried it at least once. It's pretty much perfect. I've not served it to anybody that hasn't liked it.
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Jan 22, 2016 22:59
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