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So, the punch is going to be even better if I room temp my sugar!! Wow! "This is gonna be great!" Flounder
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May 3, 2016 20:50
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I have always just measured out equal parts sugar and water then throw them in my blender on low speed for a minuet or two. No heating or waiting at all, even with coarser sugars like turbinado.
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May 3, 2016 21:29
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I love you guys, and your dedication to the craft of good drinking is admirable, but this new dogma about never applying heat to sugar is absurd. I've made cold-process syrup and it's good and I've made syrup by pouring boiling water into sugar and it's perfectly fine as well. If you're making a drink that contains fruit juice or sweet-ish wine you're already going to be dealing with fructose and glucose anyway, and unless you decide to let your syrup cook on the stove for 20 minutes you're not going to hydrolyze a significant amount of the sugar. It's important to do things well when making good drinks. Use fresh citrus and wine, measure your ingredients, shake hard. But as in any hobby, eventually people start talking about neutral gas infusors, graduated cylinders, and dry shaking as they seek marginal refinements to their already excellent cocktails and punches. That's fine and all, but there's no need to make it gospel.
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May 5, 2016 17:36
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Also congrats on punch! I made Admiral Russell's just last week.
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May 5, 2016 17:37
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Attention to detail like that is what separates professionals from hobbyists. Make your syrups however you want, but just like there's a difference between cooking and running a restaurant, the little things add up.
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May 5, 2016 17:45
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::furiously makes little tinfoil hats for all his syrup bottles::
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May 5, 2016 17:46
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I'm blessed with simple tastes in cocktails that I can make with little or no effort, like a gin and tonic or a vodka martini. Side effect: I now make a really good dirty martini. My friends are all "beer only" or vodka + juice people, though, so it's a wasted skill 
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May 5, 2016 19:01
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I'm pretty sure a good portion of the people that post in here ARE professionals - hence the attention to details. I oversee three acclaimed, multimillion dollar bar programs in San Francisco. I have been studying spirits, cocktails and wine since 2007. I have won bartending/cocktail awards, am regularly featured in the press, have a number of professional/educational certifications and have worked in/developed Michelin-starred bar programs. I have had the honor of working with and for some of the best, most knowledgeable bar people of our time. Im just sharing what I tell my staff. Using hot water, without boiling, will hydrolyze an overwhelming amount of the sucrose molecules present and breaks them into their components. What you're making is invert syrup, which as i said above, has many applications in pastry but is not suitable for cocktails. The idea that using fruit juice "means you'll encounter fructose anyhow" is really silly and ignorant of the situation, so I'm just going to let you save face and pretend you didn't throw that out there.
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May 5, 2016 19:33
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You know, I concede the point. I've been more focused on other interests lately, and I guess I've lost track of the progression of drinksmaking. That was pre-coffee morning post. I don't want to be someone accusing other people of caring too much, because I've definitely been on the other end of that accusation plenty. Shine on you tipsy diamonds 
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May 6, 2016 07:06
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Kenning posted:You know, I concede the point. I've been more focused on other interests lately, and I guess I've lost track of the progression of drinksmaking. That was pre-coffee morning post. I don't want to be someone accusing other people of caring too much, because I've definitely been on the other end of that accusation plenty. Shine on you tipsy diamonds Graciously backing down? On our forums???
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May 6, 2016 16:17
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do you need to heat rich honey syrup?
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May 6, 2016 21:45
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Mr. Wookums posted:do you need to heat rich honey syrup? Kind of a pain in the butt if you don't, but I'd always heard heating up honey will denature it's enzymes and make it more bitter. So i do the cold process method for it as well. It just takes a lot more time and stirring but it's worth it.
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May 6, 2016 21:57
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Quick question: Can I pre-mix and bottle the gin/lemon/sugar part of a french 75, chill it really well and then just mix with cold sparkling wine when serving? I'd just make it like 2-3 hours before serving, so the lemon shouldn't oxidise that much (?)
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May 7, 2016 09:13
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Last night I was drinking with a friend at a pizza restaurant where she's been a regular for years. They have a small, not really thought out liquor collection ( i think most remnants from the few specialty cocktails they offer) but they were able to make me a Hendricks/Luxardo/Fresh squeezed lemon juice Aviation with 'what they had lying around.'
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May 7, 2016 18:02
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Serendipitaet posted:Quick question: Can I pre-mix and bottle the gin/lemon/sugar part of a french 75, chill it really well and then just mix with cold sparkling wine when serving? I'd just make it like 2-3 hours before serving, so the lemon shouldn't oxidise that much (?)
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May 7, 2016 18:10
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Does anybody have any helpful hints on using fire? My inner pyromaniac has an unreasonable amount of appreciation for a nice flame on his drink. I tend to use a spent lime shell, add a bit of overproof rum and light it. That does work but doesn't seem to burn as long or as brightly as some drinks I have ordered in bars. I've tried using a sugar cube as a wick but that doesn't seem to make a noticeable difference- or maybe I'm doing it wrong. I'm using Bounty overproof rum from Fiji if that makes a difference.
Bubz fucked around with this message at 21:05 on May 7, 2016 |
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May 7, 2016 19:52
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Breadcrumbs wick nicely.
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May 8, 2016 00:24
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Kenning posted:Also congrats on punch! I made Admiral Russell's just last week. I've been asked to bring it to a Memorial Day BBQ. My reputation has gotten some redemption due to the Admiral!
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May 9, 2016 21:39
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Bubz posted:using fire? I've heard charred rosemary is nice but I haven't tried it.
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May 9, 2016 22:44
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Is a gimlet an obscure drink? It is one of my go-to drinks, but I just had a bartender not know what it was. What else can I order when I'm fat and I want gin but no tonic?
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May 9, 2016 23:39
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baby puzzle posted:Is a gimlet an obscure drink? It is one of my go-to drinks, but I just had a bartender not know what it was. holy poo poo, if you don't know what a gimlet is you shouldn't be tending bar  that being said the gin has way more calories than the tonic. since gimlets are sweetened i would wager the gin and tonic is the better choice if you're counting calories
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May 9, 2016 23:50
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Mr. Glass posted:holy poo poo, if you don't know what a gimlet is you shouldn't be tending bar Tonic is also pretty sweet. Also has anyone ever figured out how many calories your body absorbs/derives from alcohol? Clearly in a calorimeter it's going to be quite energetic (7kcal/g), but I can't seem to find a clear answer as to the actual energetic cost/gain as it is metabolized.
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May 10, 2016 00:18
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tonic from a soda gun has 4g more sugar in it than coca-cola lol. really weird how many people think it's "the healthy drink"
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May 10, 2016 00:26
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obviously there are many nice places with their own house tonics that are very tasty and have nowhere near the sugar content but if it's getting squirted out of a soda gun it probably is the least healthy thing in there
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May 10, 2016 00:27
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i wasn't claiming it was "the healthy drink", just that it was basically comparable to a gimlet in terms of sugar content, particularly if you use a nicer brand of tonic. 4 oz of fever tree has around 40 calories, even canada dry has only 45. in a gimlet you're going to get, what, half an ounce of simple syrup? that's like 40 calories right there. obviously with a soda gun all bets are off, but if you're ordering at a place that uses a soda gun for tonic you're probably going to get a lot more sugar in your gimlet as well (if they've heard of the drink, that is).
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May 10, 2016 03:57
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Oh yeah I wasn't disagreeing with you at all and Fevertree is tasty and on par with any "house tonic" I've had. Just remarking on the general perception of customers that I've encountered
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May 10, 2016 05:30
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I've never bothered to check on the sugar content of gun tonic water before but I sincerely doubt it's more than the caloric content of the alcohol anyway, the amount of bottled tonic you need for a highball contains about a third of the calories that the gin does so at worst it would probably even out also just lol at people that have strategies for not getting fat from drinking that extend beyond spending all your money earmarked for food on booze
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May 10, 2016 05:55
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It's 52g of sugar on your standard tonic as opposed to 48 in coca-cola. Like you said, it doesn't even really put a dent in the caloric content of liquor, but try finding the time to explain that to a bachelorette party at your bar or whatever
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May 11, 2016 03:43
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gently caress explaining things, make dick garnishes.
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May 11, 2016 14:54
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goferchan posted:It's 52g of sugar on your standard tonic as opposed to 48 in coca-cola. Like you said, it doesn't even really put a dent in the caloric content of liquor, but try finding the time to explain that to a bachelorette party at your bar or whatever Coke has fewer calories than tonic? Then I'll take a Gin and Coke!
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May 11, 2016 16:23
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I've got a seltzer bottle I've been using to infuse booze and I got another one to make actual seltzer. You guys are so persnickety about stuff so I thought I'd start another fight about which CO2 should I buy. There are quite a few choices. Does it make a difference? Gas is gas right?
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May 13, 2016 17:34
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The machines that compress the gas have to be lubricated and some brands use, well, less tasty lubricants. I don't know which are best, though.
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May 13, 2016 18:19
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Nothing is easy, everything's a struggle.
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May 13, 2016 19:11
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The other night I had to walk a bartender through making a French 75. In his defense, it wasn't bad for his first time. But that's what I get for being dragged to a lovely bar by my workmates.
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May 14, 2016 01:53
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Idk man . Im pretty snobby on my own time but at my favorite "home bar" where I usually find myself 4-5 nights a week I don't think I've ever seen the bartender use a shaker. There are just places where you don't order a French 75 and that's fine
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May 14, 2016 02:05
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I try not be too much of a snob, but they were selling themselves as a cocktail bar. I figure in that case, it wasn't too much to ask. And, like I say, he made a passable one once I told him how to do it.
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May 14, 2016 02:09
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At my new home bar (which is actually a pizza joint) they only make like 4 cocktails but one is an absolutely killer french 75 and I order it every single time
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May 15, 2016 17:58
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American Whiskey Punch or Canadian Punch for next weekend's cookout? That is the question.
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May 15, 2016 21:15
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Made up something tasty during a slow Sunday lunch shift today. 1.5oz Bunnahabhain scotch 1oz French syrah 0.5oz Benedictine 3 dashes black walnut bitters Stir, strain, big ice cube, orange peel. I don't know what the hell possessed me to combine scotch and syrah but by God, it works. Benedictine for sweetness and richness, black walnut bitters for a little earth and complexity. Now to name it and try to get it on our next cocktail list.
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May 15, 2016 23:36
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Sounds tasty, but do you sell many ~$18 cocktails? Isn't the pour cost on that really high?
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May 16, 2016 00:15
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