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Xandu posted:I had this really tasty cocktail the other day with mushroom-flavored cognac. Is there any way to recreate that at home? Probably, if you know the mushroom used and the infusion length/temp.
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Jul 8, 2016 02:52
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Yeah. My initial guess would be dried mushrooms, but I'd have to taste it to know.
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Jul 8, 2016 04:26
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cbirdsong posted: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? Pretty late, but if you can find proper orange marmalade made with bitter oranges you can get some of the zesty orange depth of flavor that way, and just sub out lemom juice for the Seville juice. Oh, and reduce the sugar to account for the marmalade.
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Jul 9, 2016 08:55
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I forgot about the Amontillado sherry I threw in my oak barrel 2 months ago. Tasted it today. I'm blown away! It's delicious. It was supposed to just be a placeholder for a few weeks until I forgot about it, but now I've decided I'm going to remix it with Anejo Rum, Ferrand's dry curacao, and a little allspice dram. The tester I made using what I had lying (Flor de Cana 7, DK triple sec) was awesome, and I think it's the kind of drink that will age really well in a barrel. E: I ended up trying it with a sweeter, darker rum and liked it even more. The final mix that went into the barrel was: 750 ml barrel aged Amontialldo Sherry (aged 60-80 days, ~equivalent 1 year in a full sized barrel) 375 ml Ron Zacapa 23 375 ml Pierre Ferrand's Dry Curacao 125 ml allspice dram  The Ferrand's Curacao is just awesome, too. Fart Car '97 fucked around with this message at 18:47 on Jul 12, 2016 |
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Jul 12, 2016 16:02
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Fart Car '97 posted:I forgot about the Amontillado sherry I threw in my oak barrel 2 months ago. Tasted it today. I'm blown away! It's delicious. It was supposed to just be a placeholder for a few weeks until I forgot about it, but now I've decided I'm going to remix it with Anejo Rum, Ferrand's dry curacao, and a little allspice dram. The tester I made using what I had lying (Flor de Cana 7, DK triple sec) was awesome, and I think it's the kind of drink that will age really well in a barrel. Fuuuuck that sounds great. PF Dry Curacao is so good in everything I put it in. Also last week at work I figured out a way to make creme de banana palatable: 1oz Flor de Cana 12yr 1oz Defiant whisky (scotch style whisky from North Carolina) 0.5oz orgeat 0.25oz creme de banana I've just been calling it Banana Bread, since that's exactly what it tastes like. Might try serving it warm, garnish it with some slivered almonds or something. prayer group fucked around with this message at 18:13 on Jul 12, 2016 |
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Jul 12, 2016 18:10
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Ditch the creme de banana and replace it with a banana infused rum imo, otherwise that sounds super tasty.
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Jul 12, 2016 18:17
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I have no doubt that that would be better, but the point was to make creme de banana into something enjoyable. One of the other bartenders made a really interesting drink with blueberry infused Flor de Cana though, so we are definitely on the infused-rum tip around here.
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Jul 12, 2016 19:18
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Oh my god we got Angels Envy rye in today 
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Jul 15, 2016 04:13
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It's summer, and the catered lunch at work included lemonade and iced tea. That made me wonder if anyone has an alcoholic Arnold Palmer recipe. It seems like the simplest thing would be limoncello and tea shaken over ice. There's also the drop a shot of vodka into a normal Arnold Palmer option, but adding vodka to a nonalcoholic drink to make it alcoholic is cheating.
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Jul 15, 2016 04:32
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When customers at work have asked for an alcoholic Arnold Palmer I've thrown some bourbon in with iced tea and lemon and simple and it's tasty. You can go pretty easy on the tea though or else everything gets way too tannic and combines with the booze to produce some weird off-flavors
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Jul 15, 2016 04:39
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22 Eargesplitten posted:It's summer, and the catered lunch at work included lemonade and iced tea. That made me wonder if anyone has an alcoholic Arnold Palmer recipe. It seems like the simplest thing would be limoncello and tea shaken over ice. There's also the drop a shot of vodka into a normal Arnold Palmer option, but adding vodka to a nonalcoholic drink to make it alcoholic is cheating. This is a drink I made up and called Hey Arnold, which is currently on my restaurant's cocktail list. 2oz American gin (we use Commonwealth) 1.5oz sweet tea syrup (in a quart container, fill with sugar just under halfway, add black tea and water, let sit for a few hours then strain) 1oz limoncello 3 dashes Angostura Build in a pint glass. Add crushed ice, then top with whatever prosecco or sparkling wine you have. Stir. Garnish with lemon and mint if you feel like it. Tastes precisely like an Arnold Palmer, but it gets you drunk pretty drat fast.
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Jul 15, 2016 05:41
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Just made a 3 to 1 gin martini with orange bitters shaken with some lime peel and mint sprigs and it was delicious. Does this have a name, and if not, what would you call it?
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Jul 16, 2016 05:03
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Tales. Tales never changes.
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Jul 20, 2016 02:22
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Next year  I applied to be a bartenders assistant (basically a hybrid barback/bartender) for a certain very highly regarded cocktail bar in town, I think I have a pretty good shot, but it will be at least a week before they make any progress on hiring because their owner/main bartenders are all at tales 
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Jul 20, 2016 14:29
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Noticed a bottle of bubbly that needed using up the other day. French 75s on the rocks in collins glasses, pulled pork with seasoned vinegar on rice, and 10 Cloverfield Lane happened. Was a good night.
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Jul 20, 2016 14:35
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What can I make with Aperol and St. Germain? My wife and I bought a bottle of each to make Dr. Girlfriends and we're a little underwhelmed. We've also got lavender and cocoa bitters.
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Jul 22, 2016 23:53
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Aperol is great sub for Campari.
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Jul 23, 2016 00:15
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BBQ Dave posted:What can I make with Aperol and St. Germain? My wife and I bought a bottle of each to make Dr. Girlfriends and we're a little underwhelmed. We've also got lavender and cocoa bitters. Grab some genever and make a shaddock. Equal parts genever, aperol, st germain and lemon.
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Jul 23, 2016 00:51
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Fart Car '97 posted:Next year Nice dude!! I just put in my notice for my job managing the bar at an ok restaurant so I could go just be a bartender at a much better restaurant. I'm going to earn a little less and I know it's a step down in title but I'm very excited to be in a position where I'm working with people more experienced than me and I know it's going to be a great stepping stone. And if I had the foresight to put my notice in a week earlier I would also be at Tales right now next year....
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Jul 23, 2016 08:16
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My roommate is there right now and while I was eating breakfast he was tasting The John Walker which retails for $2k a bottle . I don't really want to talk about not making it to Tales anymore Followed by a round of cocktails including a King George V old fashioned wtf goferchan fucked around with this message at 08:21 on Jul 23, 2016 |
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Jul 23, 2016 08:18
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Also sorry for the triple post but Matteo Luxardo is doing an AMA right now on Reddit and he comes off as a really cool dude and also probably a little tipsy. I like his suggestion for subbing out creme de violette for Luxardo cherry syrup in an Aviation and I'm definitely gonna try that https://www.reddit.com/r/IAmA/comments/4u394m/i_am_matteo_luxardo_my_family_and_i_have_been/ Edit: also I didn't realize they've been a family-owned business for over 200 years jesus
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Jul 23, 2016 08:39
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goferchan posted:Followed by a round of cocktails including a King George V old fashioned wtf I'm not mad but drat
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Jul 23, 2016 10:35
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BBQ Dave posted:What can I make with Aperol and St. Germain? My wife and I bought a bottle of each to make Dr. Girlfriends and we're a little underwhelmed. We've also got lavender and cocoa bitters. Apparent Sour
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Jul 23, 2016 12:39
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goferchan posted:My roommate is there right now and while I was eating breakfast he was tasting The John Walker which retails for $2k a bottle . I don't really want to talk about not making it to Tales anymore My good friend sent me almost this exact picture lmao. He said the old fashioned was the best one he'd ever had Klauser posted:Apparent Sour I don't think apparent sours are very good! I'm putting an Apricot infused bourbon old fashioned on our list, with a drop of almond extract and drop of saline solution. It's really tasty despite the simplicity, the aroma from the almond and the vanilla of the bourbon makes it taste like marzipan Fart Car '97 fucked around with this message at 22:27 on Jul 23, 2016 |
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Jul 23, 2016 22:21
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Got my TABC recently and looking up bartending schools for a bartenders license now. There seems to be a huge range in tuition from $150 to $500+ with no real indication on what the curriculum/training are like or anything. Any advice how to choose?
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Jul 25, 2016 17:37
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There have been a few threads about bartending here on the Something Awful forums. I believe they are unanimous in their insistence that you should never, ever, ever go to bartending school.
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Jul 25, 2016 17:43
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Halloween Jack posted:There have been a few threads about bartending here on the Something Awful forums. I believe they are unanimous in their insistence that you should never, ever, ever go to bartending school. This is very much the case, though I know Texas requires various certifications. Still suggest you post up at a cocktail bar, barback until it's time, and then do it that way, though. Where in TX?
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Jul 25, 2016 18:28
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Halloween Jack posted:There have been a few threads about bartending here on the Something Awful forums. I believe they are unanimous in their insistence that you should never, ever, ever go to bartending school. Yup. Might be different in some states that require certification but between myself and other hiring managers I've spoken to, bartending school is generally a red flag on a resume unless it's one of very very few reputable places. Hands-on experiencing barbacking or even waiting tables is almost always preferable. Some of these schools are REALLY bad and it can be easier to train someone from scratch than "un-train" them on bad habits they learned from bartending school
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Jul 25, 2016 20:33
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Someone post the videos of the coked up bartending school teacher going on about how nobody uses fresh juice in cocktails because it's way too much trouble, while constantly wiping his nose.
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Jul 25, 2016 20:36
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Halloween Jack posted:Someone post the videos of the coked up bartending school teacher going on about how nobody uses fresh juice in cocktails because it's way too much trouble, while constantly wiping his nose. I got ya https://www.youtube.com/watch?v=G4nAph0Zj7I
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Jul 25, 2016 20:58
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As a bonus have this extremely good Reddit post from someone with encyclopediac knowledge of comic book lore but trouble remembering what goes in a cocktail with 4 equal part ingredients
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Jul 25, 2016 21:00
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This purestrain truth wisdom can be yours, Marius, for only $500 up front.
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Jul 25, 2016 21:22
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We staged a bartender from bartending school last week and she was abysmal. We didn't ask her back
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Jul 25, 2016 23:18
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What the gently caress even is bartending school? What do they teach there? Any idiot can memorize some drinks with some flash cards, and learning to pour accurately just involves going to Bevmo and buying some pouring spouts for a few bucks and then practicing. I guess the information on how to deal with bar patrons might be nice, but that sorta thing just comes form experience, really. I guess I could maybe see some lessons on what different alcohols are made of, and their characteristics and classifications and such, but how the gently caress is that even a school?
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Jul 25, 2016 23:53
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They prey upon people that don't know any better, that's it.
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Jul 26, 2016 00:22
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Well that was hilarious. I particularly loved the commentary at the end "is a drink made from real lime juice going to be better? Yeah probably, but who cares about that really?" I have a ton of mint from my mom's garden with me right now. Any cool twist on a mojito I should try? Any other drink with mint that I should try?
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Jul 26, 2016 00:22
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I figured out the final iteration of the summer old fashioned and I am really happy with it, despite its simplicity: 2oz Apricot infused rye whiskey* A dash of simple syrup 3-4 dashes Angostura 4 drops almond extract 2 drops saline solution Orange peel Build like an old fashioned *75g dried apricots soaked in 8oz rye whiskey for 3 days.  My personal name for it is going to be Are you a Marzipan, or a Marzipan't?
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Jul 26, 2016 00:30
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CodfishCartographer posted:What the gently caress even is bartending school? What do they teach there? Any idiot can memorize some drinks with some flash cards, and learning to pour accurately just involves going to Bevmo and buying some pouring spouts for a few bucks and then practicing. I guess the information on how to deal with bar patrons might be nice, but that sorta thing just comes form experience, really. I guess I could maybe see some lessons on what different alcohols are made of, and their characteristics and classifications and such, but how the gently caress is that even a school?
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Jul 26, 2016 01:25
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BBQ Dave posted:What can I make with Aperol and St. Germain? My wife and I bought a bottle of each to make Dr. Girlfriends and we're a little underwhelmed. What is this?
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Jul 26, 2016 01:26
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bloody ghost titty posted:This is very much the case, though I know Texas requires various certifications. Down in hot and stinky Eagle Pass, Texas. There's a place called Cooter's I'm gonna apply at today, though I'm hoping to get a call back from the Lucky Eagle Hotel and Casino. Also, since we're on the topic, this is a good read on bartending schools - http://www.bartendingblueprint.com/bartending-school-sucks-scam-fraud-review-refund/
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Jul 26, 2016 18:49
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