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Leyenda. Seamstress. Pouring Ribbons. Ducks. Holiday. E: any of Johnny Swet's bars.
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Jun 11, 2016 06:45
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Halloween Jack posted:I am absolutely certain that if I put that phrase into Google, I will get that exact recipe. I'm not going to check. Everyone has done that. You're wrong, and that's why I'm asking here. Sounds like it's totally true but everyone's too embarrassed to even list it on recipe sites, much less serve it at a bar. It was exactly as I expected, and man I need to get through this rum so I can buy something decent instead. Not that I've seen decent light rum around, but I'm sure I can find something.
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Jun 11, 2016 12:26
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Flor De Cana extra seco. I think it's 4 years. I'm not a big fan of rum, but it seems good. Speaking of rum, I had a Zombie variant for breakfast today. Pretty good.
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Jun 11, 2016 18:23
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Not that rum is the best industry (historically or in current times) for workers rights, but Flor de Cana has some really atrocious ones. It's a shame because it was super cheap - I had it in my well for a long time. Like, $6 a liter. Go for Denizen white or Plantation. They're both cheap and good quality.
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Jun 11, 2016 19:47
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I made a Hemingway Rickey today and god drat is that a good summer drink 
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Jun 11, 2016 22:45
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Ah, okay. I really don't know anything about rum, that's just what Kenning recommended before, and I liked it.
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Jun 12, 2016 01:21
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I really like flor de canas white rum but that's good to know about their lovely labour practices and I'd be interested if anyone has a link with some more info
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Jun 12, 2016 01:39
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http://www.eater.com/drinks/2015/12/7/9838244/bars-boycott-flor-de-cana-rum-over-its-dire-work-conditions
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Jun 12, 2016 03:17
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Razzouk arak worth picking up for three dollars more per bottle than Gantous & Abou Raad? The two seem to be the only arak stocked in the state.
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Jun 12, 2016 04:13
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Some good peppermint schnapps cocktails in the cocktaildb. Is making a mint julep with bourbon and rumple minze a good idea? Also, what about making a chango (snowcone with pickled juice, lemon and lime juice sprinkled with chili powder and chamoy) with spiced rum?
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Jun 15, 2016 20:10
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You're making GBS threads me.
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Jun 15, 2016 20:15
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MariusLecter posted:Is making a mint julep with bourbon and rumple minze a good idea? Yes. If you mix a bottle's worth in a hotel ice bucket and are a roadie tending the strippers
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Jun 15, 2016 22:44
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Hey Kenning, for Regent's Punch, what is the best way to deal with a lack of seville oranges? I know they're supposed to be more bitter, so would I sub in some mix of lemons and regular oranges?
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Jun 16, 2016 14:16
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Any good ideas for cocktails involving pamplemousse? Same for Amaro Montenegro.
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Jun 16, 2016 14:53
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Like I said a few posts ago I've been crushing Hemingway Rickies for the last week
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Jun 16, 2016 15:00
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Fart Car '97 posted:Like I said a few posts ago I've been crushing Hemingway Rickies for the last week What's your receipe?
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Jun 16, 2016 16:49
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1.5 Oz dry gin, 1oz grapefruit, .5 lime, 1-1.5 maraschino, a dash simple. Shake, rocks glass, top with sods. I use less maraschino if it's luxardo, because it's a more potent flavor than the cheap stuff.
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Jun 16, 2016 22:27
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Fart Car '97 posted:1.5 Oz dry gin, 1oz grapefruit, .5 lime, 1-1.5 maraschino, a dash simple. Shake, rocks glass, top with sods. I use less maraschino if it's luxardo, because it's a more potent flavor than the cheap stuff. gonna order this and report back in 5 minutes ...... would you consider like .75 luxardo a good balance ?
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Jun 16, 2016 23:11
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Oooh yeah that's a nice patio sipper. Are you doing them in a collins with a splash of mineral water rickey-style? that presentation makes it a nice refreshing contrast to a papa do me which I've always found pretty boozy and bracing
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Jun 16, 2016 23:22
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A mint julep with spearmint from the yard is pretty much the best drink after an rear end kicker of a hill climb bike ride.
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Jun 17, 2016 17:51
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goferchan posted:Oooh yeah that's a nice patio sipper. Are you doing them in a collins with a splash of mineral water rickey-style? that presentation makes it a nice refreshing contrast to a papa do me which I've always found pretty boozy and bracing Yeah, Collins with a splash of soda water. And yeah its probably only around .75 maraschino, not 1.5 like I said. It's a good drink
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Jun 18, 2016 05:52
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Goons, I'm in Chicago for a couple days. What are the best cocktail bars in Chicago?
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Jun 19, 2016 01:25
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Rashomon posted:Goons, I'm in Chicago for a couple days. What are the best cocktail bars in Chicago? Billy Sunday Lost Lake Three Dots and a Dash Violet Hour Aviary?
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Jun 19, 2016 01:58
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Made this last night, no name for it yet: 1.5 White Rum 1 Peach Ginger Shrub .5 Allspice Dram .25 St. Germaine 2-3 Angostura Bitters (or any spicy bitters) Egg white Double shake, serve in a rocks glass w/ rocks if you like. I'm really happy with it.
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Jun 20, 2016 13:57
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That's weird, I just made a peach ginger syrup on Saturday. I'll try that.
Halloween Jack fucked around with this message at 19:14 on Jun 20, 2016 |
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Jun 20, 2016 14:02
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Got a recipe for that shrub?
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Jun 20, 2016 17:28
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The Hebug posted:Billy Sunday I can second these. The Violet Hour bartenders are very knowledgeable and personable. Three Dots and a Dash and Lost Lake are owned by the same guy, both solid tiki, although Lost Lake's kitchen burned down a couple months ago. Aviary is good for some of the more "molecular gastronomy" kind of stuff. The Punch House under Thalia Hall also makes a mean Admiral Russell's or Regent's Punch. Haven't been to Billy Sunday yet even though I'm walking distance away but heard good things.
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Jun 21, 2016 09:10
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I've been thinking of picking up some cognac as a bit of a moving celebration. Got any suggestions for decent stuff that isn't horrendously expensive? Under $100, preferably under 50.
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Jun 21, 2016 16:01
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To drink neat or mix?
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Jun 21, 2016 16:43
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Probably both. Haven't really ventured into cognac territory before so I suppose something that wouldn't be bad for either so I could try out some different stuff with it.
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Jun 21, 2016 16:47
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Rotten Cookies posted:Got a recipe for that shrub? I diced 2 peaches, grated a 1 inch cube of ginger, muddled them in a rough 1:1 equivalent of sugar, let it soak overnight then added .5 parts cider vinegar and .5 parts rice vinegar and let that soak overnight again before straining the liquid out.
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Jun 21, 2016 16:51
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CodfishCartographer posted:Probably both. Haven't really ventured into cognac territory before so I suppose something that wouldn't be bad for either so I could try out some different stuff with it. Pick a V.S.O.P. Chalfonte is on the mild side, tasty, and mixes well enough. Remy Martin or Courvoissier V.S.O.P. are both solid and more robust. No personal experienxe with Hennessey. And I rather enjoy the earthy dried fruit flavors in Asbach Uralt though not a true cognac. E: Were you just mixing, a decent brand VS like Remy would get you where you need to go for most drinks. Butch Cassidy fucked around with this message at 17:54 on Jun 21, 2016 |
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Jun 21, 2016 17:51
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I feel like it's not a bad idea to spend a few extra bucks for VSOP, even in a sidecar or something it's a pretty noticeable difference. edit: at least with Hennessy/Courvoisier/Remy, I don't really know poo poo about cognac or anything beyond the big brands. Definitely prefer Remy out of the 3 though
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Jun 21, 2016 18:13
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Yeah, VS and V.S.O.P. are fairly close in price but I sometimes find the rough edges of a VS stand out and balance some sweeter drinks where V.S.O.P. would be flat. In rum news, picked up my Smith & Cross, today. It's spunky, delicious, spicy, and my new favorite. Going to use it for my annual Thanksgiving Glasgow punch.
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Jun 21, 2016 18:18
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I thought picklebacks were super played out but im at a gay bar right now and they serve them inside a hollowed out pickle and you have to suck the liquor out. Feeling really proud of American ingenuity
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Jun 22, 2016 03:33
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thats extremely good
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Jun 22, 2016 04:29
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O'Henrys in Asheville, hit me up if you ever come out west dude
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Jun 22, 2016 04:53
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So my buddy gave me a bottle of Canadian Club 12, but it's not particularly good straight and I'm not sure what to use it in. Is there anything that it works in particularly well? Or would I just sub it for bourbon? Or Scotch?
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Jun 22, 2016 13:36
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Made a gin fizz with half an ounce of st. Germaine elder flower. So good for the summer. Any other good recipes for st. Germaine? I need to use this bottle up in the current decade.
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Jun 22, 2016 15:03
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| # ? Jun 9, 2024 01:59 |
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Fart Car '97 posted:I diced 2 peaches, grated a 1 inch cube of ginger, muddled them in a rough 1:1 equivalent of sugar, let it soak overnight then added .5 parts cider vinegar and .5 parts rice vinegar and let that soak overnight again before straining the liquid out. Thanks, deffo gonna try this out.
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Jun 22, 2016 15:49
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