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I'm making bourbon rickeys while lodged up in the Snowghazi blizzard because I have a ton of limes I want to use and don't feel like making last words. I regret nothing.
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Jan 22, 2016 23:51
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The Maestro posted:I like champs elyssees also. Is there a recipe you're fond of? I tried the original Savoy one (1 1/2oz brandy, 1/2 green chartreuse, 3/4 lemon, 1/2 1:1 simple, dash of Angostura) tonight based solely on your post and while there was definitely something good going on there it was way too sweet for my tastes and it also sorta just came off as "a cocktail with chartreuse in it". I wanna experiment with the ratios over the next few days, because in my experience a lot of pre-prohibition stuff leans toward being too sweet for me in general, but please let me know if there's a recipe that works well for you. Green Chartreuse & brandy sounded amazing in my head but those measurements didn't really live up to my expectations
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Jan 23, 2016 07:25
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goferchan posted:Is there a recipe you're fond of? I tried the original Savoy one (1 1/2oz brandy, 1/2 green chartreuse, 3/4 lemon, 1/2 1:1 simple, dash of Angostura) tonight based solely on your post and while there was definitely something good going on there it was way too sweet for my tastes and it also sorta just came off as "a cocktail with chartreuse in it". I wanna experiment with the ratios over the next few days, because in my experience a lot of pre-prohibition stuff leans toward being too sweet for me in general, but please let me know if there's a recipe that works well for you. Green Chartreuse & brandy sounded amazing in my head but those measurements didn't really live up to my expectations You know, I've always used yellow out of necessity. Same basic recipe, but I do more like 3 dash ango and 1/4 oz simple and probably 1.75 oz brandy. I always thought it was middling, but tried it with a nicer cognac and it was much much better. It went from sweet and average to rich smooth and delicious. I bet it's even better with green chartreuse. Maybe split the base with bourbon. For last words, they're like negronis in that the ratio is perfect but once you've had a bunch you have to mess with the ratios. I like a little extra gin and a little less maraschino. I do wanna thank you guys (i think it was you even goferchan) for camparties. My brunch menu will have a "campari sanguinea" with campari, gin, grapefruit, oj, lillet blanc, and topped with lager. So delicious. Its a total gateway to loving campari.
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Jan 23, 2016 08:53
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Anyone who messes with a last word spec will be first against the wall.
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Jan 23, 2016 18:18
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I just had a delightful cuff of the moment cocktail with brunch today. Basically 1oz vodka 0.5 Oz chambord 0.5 Oz pineapple, top with cranberry juice. So, I think the ratio could use some fiddling but other than that good.
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Jan 23, 2016 19:28
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bunnyofdoom posted:I just had a delightful cuff of the moment cocktail with brunch today. Basically 1oz vodka 0.5 Oz chambord 0.5 Oz pineapple, top with cranberry juice. So, I think the ratio could use some fiddling but other than that good. So a french martini with a cranberry float?
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Jan 23, 2016 23:50
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*pulls down $4000 sunglasses* I think you'll find a french martini uses vanilla vodka
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Jan 23, 2016 23:54
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I ordered a last word thanks to this thread. The waiter came back to the table and said they didn't have any cherry liqueur, so they just dropped some brandy soaked cherries in there for a while. Oh well. It was good anyway.
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Jan 24, 2016 05:03
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thank you all, I'm happy there's a bunch of enablers here. Now I can go get a bottle of luxardo
KingColliwog fucked around with this message at 08:59 on Jan 24, 2016 |
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Jan 24, 2016 06:42
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I have twice spent my last $30 on a bottle of Luxardo. I'm not necessarily proud of that decision, and it was a different time in my life, but it's part of who I am.
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Jan 24, 2016 08:52
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Now everyone can make aviations and last words like the other cool kids 
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Jan 24, 2016 14:33
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bloody ghost titty posted:Anyone who messes with a last word spec will be first against the wall. What's your gin of choice?
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Jan 24, 2016 18:45
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Tanq y'all.
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Jan 24, 2016 22:41
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bloody ghost titty posted:Tanq y'all. I'm with you on that.
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Jan 24, 2016 22:52
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Bombay Dry.
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Jan 24, 2016 23:46
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hayman's old tom for a lot of the prohibition era cocktails.
2DCAT fucked around with this message at 00:03 on Jan 25, 2016 |
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Jan 25, 2016 00:01
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Something you made in your bathtub for a lot of the Prohibition-era cocktails.
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Jan 25, 2016 02:02
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22 Eargesplitten posted:Something you made in your bathtub for a lot of the Prohibition-era cocktails. *shrugs* I'll caveat my statement by saying that I find a lot of the prohibition cocktail-era cocktails (aviations, last words, etc.,) being too bitter for my liking, and rather than adding more sugar to balance things out, I'd rather add a sweeter type of gin, like the old tom, rather than adding something like plymouth and THEN adding some sugar to make things more balanced. I dunno though, i'm just and idiot who mainly likes bourbon.
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Jan 25, 2016 03:22
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I'm just joking. I haven't messed around with gin types enough to have a preference.
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Jan 25, 2016 04:06
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Speaking of gin, I'm really enjoying the Lavender gin by Amethyst distilling, Wilder by Ventura spirits and the Celery by Rutte this week. Highly recommend. All were pretty drat cheap, as well.
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Jan 25, 2016 04:11
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actually good gins: monkey 47 ransom old tom bluecoat barrel aged sipsmith fords plymoth sloe gin (if you must)
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Jan 25, 2016 07:33
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Noilly Prat's an OK dry vermouth, right? It occurred to me that I've been making drinks for years and never once made anything with dry vermouth.
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Jan 25, 2016 15:14
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Australia Day tomorrow, so I've made a Limmer's Club Punch using Kenning's recipe (multiplied by 2.5 to use one bottle of Beefeater) to take to a barbie tomorrow - Thanks Kenning! The only thing I have not yet added is the ice or the soda water, which I will do tomorrow. I did take a small amount of the booze and added about 2.5x volume of soda water (I figured I had about a litre of booze at this stage). It was nice, but seemed a little watered down. My concern is when I add the 2.5 L of soda water tomorrow, plus the ice, will it be even more watered down when the ice begins to melt? Should I add less soda water to begin with? Or should it be a fairly mildly flavoured drink? It did make for a drink that went down VERY easily!
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Jan 25, 2016 15:34
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Wachepti posted:actually good gins: Monkey 47 is some unreal poo poo but also something you should only ever buy once because the price is really dumb
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Jan 25, 2016 15:56
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Wachter posted:Noilly Prat's an OK dry vermouth, right? It occurred to me that I've been making drinks for years and never once made anything with dry vermouth. Noillys fine but I see Dolin dry recommended here quite often and for very good reason.
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Jan 25, 2016 19:38
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Wachepti posted:actually good gins: Snore.... Monkey 47 is a dumb gimmick that refuse to carry in any of my bars. Bluecoat and Sipsmith are okay but nothing to write home on. Fords is so blown out of proportion because of the marketing and bar managers like to support their friends. Each bottle at well pricing is $4? $5? More than my current well gins, both of which are legit handmade on small distilleries. One is even still a gypsy distiller, I'm hoping the volume I buy from them will literally help them build their own facility in the next few years. I do dig Ransom though, I just finished featuring their Dry Gin for a week and it flew off the shelf, very delicate and tasty.
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Jan 25, 2016 20:45
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Has anyone used those cocktail wood age things? I've picked up two throughout the years and want to do something a little more exciting than an aged martini.
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Jan 25, 2016 21:06
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MAKE NO BABBYS posted:...More than my current well gins, both of which are legit handmade on small distilleries. Don't leave me hanging
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Jan 26, 2016 03:01
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The Maestro posted:Noillys fine but I see Dolin dry recommended here quite often and for very good reason. The takeback I got from this thread was Dolin Rouge for sweet vermouth (or Caparo) and Vya Dry for dry vermouth.
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Jan 26, 2016 09:38
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Bubz posted:Australia Day tomorrow, so I've made a Limmer's Club Punch using Kenning's recipe (multiplied by 2.5 to use one bottle of Beefeater) to take to a barbie tomorrow - Thanks Kenning! So I ended up adding about 1.5L of soda water instead of 2.5L and it turned out great  A few people commented that they don't like gin but that this was really good - Victory!
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Jan 26, 2016 11:01
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angor posted:The takeback I got from this thread was Dolin Rouge for sweet vermouth (or Caparo) and Vya Dry for dry vermouth. That is true and good and right. Bubz posted:Australia Day tomorrow, so I've made a Limmer's Club Punch using Kenning's recipe (multiplied by 2.5 to use one bottle of Beefeater) to take to a barbie tomorrow - Thanks Kenning! Limmer's is an exceedingly quaffable punch. Made properly it should come out to around 8% ABV, which is indeed pretty "watered down" compared to other spirits-powered beverages. However, if you use a good amount of orange blossom and you get lots of oil out of the peels, something really lovely can happen around the 3rd cup of Limmer's. Everyone loses track of what they've had, and there is a constant stream of folks returning to re-up from the bowl. The laughter is easier and more knowing, and the party drifts towards something that very roughly approximates perfect ease. For a summer party when the night starts late and stays warm I can't imagine a more exquisite drink. Edit: Hahahah good timing. I've gotta say, adjusting your punch to your tastes and the taste of your guests is the True Path. Congratulations on your punch success! Kenning fucked around with this message at 11:11 on Jan 26, 2016 |
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Jan 26, 2016 11:08
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Dolin is great for the money but antica formula is better. If you want to spend a little more.
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Jan 26, 2016 14:51
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Fart Car '97 posted:Dolin is great for the money but antica formula is better. If you want to spend a little more. It's also completely different. I actually prefer Dolin Dry to Vya, but I think that's just due to Dolin being the first good dry vermouth I ever had so I acquired a preference for it. Both are great products regardless.
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Jan 26, 2016 21:48
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The Hebug posted:It's also completely different. I don't think they're 'completely different' at all, and I drink them both regularly. Different, yes, but extremely interchangeable and they have a lot more in common than they don't. I stand by the opinion that while Dolin is good, Antica is flat out the better of two relatively similar products 
Fart Car '97 fucked around with this message at 22:45 on Jan 26, 2016 |
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Jan 26, 2016 22:41
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Fart Car '97 posted:I don't think they're 'completely different' at all, and I drink them both regularly. Different, yes, but extremely interchangeable and they have a lot more in common than they don't. I stand by the opinion that while Dolin is good, Antica is flat out the better of two relatively similar products I think they're very different. To me, Dolin is mostly fruity and herbal, while Carpano is mostly vanilla and bitter. Taste is subjective, go figure.
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Jan 26, 2016 23:28
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The Hebug posted:I think they're very different. To me, Dolin is mostly fruity and herbal, while Carpano is mostly vanilla and bitter. Taste is subjective, go figure. I think we can both agree they are better than martini rosso and leave it at that then
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Jan 27, 2016 05:40
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Super-pro tip: Anitca comes in half bottles. You're welcome.
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Jan 27, 2016 20:16
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angor posted:Super-pro tip: Anitca comes in half bottles. You're welcome. I'm gonna drink a Antica on the rocks when I get home just to spite this comment. Why would you ever want a half bottle? ? Dolin comes in half bottles too
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Jan 28, 2016 06:52
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Fart Car '97 posted:I'm gonna drink a Antica on the rocks when I get home just to spite this comment. Why would you ever want a half bottle? ? Dolin comes in half bottles too Vermouth goes bad fairly quickly.
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Jan 28, 2016 12:41
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royalejest posted:Vermouth goes bad fairly quickly. Smh if you can't drink up bottle of vermouth in 2-3 months
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Jan 28, 2016 14:07
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