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poop dood posted:Good lord, 1:1 on a Martini? I drink mine 2:1 and that's rich for most people's taste. You'd think that, but this is the recipe we've had written up multiple times as "the best martini in america". It is really good. E: syntaxfunction posted:Right, so I think I might skip it in that case. Where I live sucks for anything that's not cheap booze, so Dolin has to be ordered in. So I might pick it up after I grab everything needed for the rest of the drinks. You guys are super helpful, thanks. Dolin is $15-16 a bottle in DC, where liquor is generally expensive. It is the definition of cheap booze. Fart Car '97 fucked around with this message at 15:31 on Oct 5, 2016 |
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Oct 5, 2016 15:27
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No poo poo. Guess I'll have to try it out.
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Oct 5, 2016 17:29
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50/50s with orange bitters for life.
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Oct 5, 2016 18:25
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Highly recommend going with a barrel aged old tom, then again this is from a whiskey drinker so make of that what you will.
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Oct 5, 2016 20:33
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Fart Car '97 posted:Dolin is $15-16 a bottle in DC, where liquor is generally expensive. It is the definition of cheap booze. It's AU$30 here, same price as Noilly Prat. I can pick it up but like I said, it needs to be ordered in. I don't think you quite understand how little poo poo I can easily get in my area. Anything that's not Bundy Rum or huge brand spirits (Jameson et al) has to be ordered in, if I can even get it. For some reason they'll order in Dolin Blanc, but refuse to do Dolin Dry. I don't loving know. Having said that, a bottle of Dolin won't exactly kill me budget, so I can probably chuck it on the list. Lokee posted:Highly recommend going with a barrel aged old tom, then again this is from a whiskey drinker so make of that what you will. The only place local to me that has any sort of range is Dan Murphy's, a huge chain. Other than that it's little liquor stores that stock premixes and standards like the aforementioned Bundy. Dan Murphy's has some neat stuff you can order, but if they don't have it I'm basically poo poo out of luck.
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Oct 6, 2016 01:21
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Fart Car '97 posted:Dolin is $15-16 a bottle in DC, where liquor is generally expensive. It is the definition of cheap booze. Don't tell an Australian person how expensive liquor is where you come from because i understand it's incredibly bad there
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Oct 6, 2016 03:04
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I didn't realize I was talking to an aussie, im sorry for your loss
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Oct 6, 2016 05:44
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syntaxfunction posted:Related to the above, I can get Hayman's Old Tom easily, that's it. I'm not sure if it's aged or not. Fart Car '97 posted:I didn't realize I was talking to an aussie, im sorry for your loss
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Oct 6, 2016 06:04
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So the ice I make in my freezer is really cloudy. I tried boiling the water a couple of times first but it didn't really make a difference. Then I came across this. It looks fantastic, but it's a little on the expensive side. Are there any good tricks to making solid, clear ice? I wouldn't mind buying an ice machine but most of the home ones I've seen look like they spit out lovely pellets.
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Oct 6, 2016 10:50
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Bubz posted:So the ice I make in my freezer is really cloudy. I tried boiling the water a couple of times first but it didn't really make a difference. Then I came across this. It looks fantastic, but it's a little on the expensive side. How are you on freezer space? There's always the Liquid Intelligence "Igloo cooler full of water" method. Even putting ice cube trays into some sort of insulated container may get you clearer ice.
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Oct 6, 2016 16:23
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I'm trying to figure out a cocktail that I had once, about five years ago and it's driving me nuts. Can anyone put me out of my misery? It was in a Japanese/sushi restaurant (in Lafayette, LA if that helps...) and I think it had sake, plum wine, possibly ginger and/or honey and served in an old fashioned glass. It was called something like a Cherry Blossom, but it's definitively not what comes up in a Google search for cocktails called that. 
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Oct 7, 2016 00:08
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Wouldn't hold out much hope for the tape deck. Or the Creedence.
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Oct 7, 2016 02:02
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I have to run my water through a Britta filter to get nice looking ice at home because the water quality is garbage here so that's always worth trying if all else fails
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Oct 7, 2016 02:08
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Kind of in a bit of a cocktail rut. I generally only make 4 things at home: Sazerac Variation Too-many-ingredients cocktail that is similar to a Vieux Carré Spicy Mezcal Margarita Less commonly a rum drink like Dark and Stormy Any ideas to vary things up? I have a pretty wide bar. Bottle of Maraschino I've had trouble using. No gin though, I like all sorts of botanicals, but I think it's the Juniper itself that bothers me.
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Oct 7, 2016 14:01
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I see you like whiskey and herbal flavours; have you never tried a Manhattan, Boulevardier, or Left Hand? Start with those.
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Oct 7, 2016 14:36
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Speaking of the Sazerac, are Peychaud's Bitters a requirement? I only have a small bottle of locally made bitters. I already have rye and absinthe, guess I should just buy some Peychaud's? Is it noticeably different from angostura bitters?
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Oct 7, 2016 14:44
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Yes, they are very different and can't be used interchangeably.
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Oct 7, 2016 14:50
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Despite both supposedly being based on gentian and including some of the same ingredients, they're very different. Angostura is so "Christmas spice" you can make egg nog with it. Peychaud is more floral and (to my taste) has notes of sour cherry and a lot of anise. I've replaced Ango with Peychaud's in some drinks, but it's a deliberate choice, not because my hand rested on that bottle first! (I like Peychaud's in a Planter's Punch.)
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Oct 7, 2016 14:54
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Cool, thanks! Looks like I'm picking up a bunch of bitters this evening. Excited to make baby's first absinthe cocktail.  Gonna need more rye, though..
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Oct 7, 2016 15:02
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Gonna try making the Flaming Bishop punch Kenning posted about a while back. It's for a Mad Max theme party. Hope it's more  and less  . It sounds like it would be a good choice for a chilly outdoor fall party.
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Oct 7, 2016 16:40
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Bubz posted:Then I came across this. It looks fantastic, but it's a little on the expensive side. I'm pretty sure that thing is just a finished, nicer looking, more expensive version of this I actually have been doing this method at home for years and it works great.
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Oct 7, 2016 20:43
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I like to add a tiny bit of Peychaud's to cheap sparkling wine. It doesn't really go in everything like Ango, more limited use IMO. I've drinks like those before. Not a big Vermouth person, I got some Carpano Antica, the good stuff, kept it in the fridge, it was good but not worth the hassle I think. I like the idea of a batched Manhattan bc the higher ABV retards the oxidation of the vermouth. Maybe I'll give that a go.
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Oct 7, 2016 22:15
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Comb Your Beard posted:I like to add a tiny bit of Peychaud's to cheap sparkling wine. It doesn't really go in everything like Ango, more limited use IMO. Hey so I work at a fairly modest golf club mostly stocked with cheap wine and beer and a few nice things but no cocktails and for some reason we got delivered a box of peychauds and I've been trying to come up with some creative uses for it so thanks for the pro tip on this
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Oct 8, 2016 00:04
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Fart Car '97 posted:Also at some point please try a 1:1 Plymouth Gin/Vermouth Martini with Orange bitters and an expressed/discarded lemon peel. We've converted a lot of the "I'll have a Martini and by Martini I mean 'Gin Up' crowd" using this recipe because it is really good and it's actually a Martini. What vermouth would you suggest in this?
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Oct 8, 2016 00:42
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Two Worlds posted:What vermouth would you suggest in this? I'd bet dolin dry. Or maybe vya extra dry
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Oct 8, 2016 04:12
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I love me some VyaRotten Cookies posted:Gonna try making the Flaming Bishop punch Kenning posted about a while back. It's for a Mad Max theme party. Hope it's more The real trick with Flaming Bishop is the fireworks. I always grind up a mix of cinnamon, cloves, allspice, and cardamom very finely so I can make really nice fireballs by dramatically tossing it into the flaming rum. I also strongly suggest having some very high-proof rum for the fire bit so that you don't burn off all of your booze. I make mine in my crock pot. It'll be nice outdoors for sure. Whenever I make it everyone gets sleepy but we usually have it inside.
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Oct 8, 2016 08:04
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The Flaming Bishop went over amazingly well. People went nuts over the flames and spice flare. I handed the bowl of spice around and eople took turns throwing some in. And it kept everyone warm and drunk. I might add a bit more cider next time I make it, though. It was a bit strong for some people and the temperature brought out the alcohol more. Even still, it all went. Good stuff. Punch rules. Someone asked what the hell was in the punch, pointing to the clove-studded orange. I lied and said they were a weird variety called Penance Oranges. A couple people picked up on it and kept the lie going all night.
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Oct 9, 2016 16:01
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Comb Your Beard posted:I like the idea of a batched Manhattan bc the higher ABV retards the oxidation of the vermouth. Maybe I'll give that a go. Boy, does it ever. My significant other/endless booze supply batched up some Manhattan for a competition and it stayed good for months in the fridge. That was a dangerous period, readymade cocktails just sitting there for effort-free drinking.
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Oct 9, 2016 17:42
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Wasn't someone talking about making real flips the other day? This https://www.kickstarter.com/projects/swift45/the-loggerhead-reviving-a-classic-cocktail-in-mode/description popped up in my feed. I don't know if I'd back it, as I am fairly sure if I cared enough I could produce a reasonable facsimile from my local hardware store.
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Oct 11, 2016 07:13
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slut chan posted:Wasn't someone talking about making real flips the other day? This https://www.kickstarter.com/projects/swift45/the-loggerhead-reviving-a-classic-cocktail-in-mode/description popped up in my feed. I don't know if I'd back it, as I am fairly sure if I cared enough I could produce a reasonable facsimile from my local hardware store. Stainless steel will have a clean taste but is not threat at fast heat transfer.
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Oct 11, 2016 16:23
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I want to make drinks for thanksgiving but I'm also cooking so I don't feel like making individual drinks. Is there a killer holiday punch floating around out there I should know about?
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Oct 12, 2016 01:01
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You could probably start here: (idk if any of these would be specifically holiday-recommended)Kenning posted:The bolded ones are the strongest recommended (although they're all fantastic).
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Oct 12, 2016 01:28
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Lost Souls Punch is really very autumnal, it's probably what I'll make for Thanksgiving.Rotten Cookies posted:The Flaming Bishop went over amazingly well. People went nuts over the flames and spice flare. I handed the bowl of spice around and eople took turns throwing some in. And it kept everyone warm and drunk. I might add a bit more cider next time I make it, though. It was a bit strong for some people and the temperature brought out the alcohol more. Even still, it all went. This sounds awesome! Glad you had fun, it's a super festive punch. If I recall correctly, I added the boiling water to mine last time to smooth it down and mellow out a bit of the booze heat and sugar sweetness. Goes down a treat!
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Oct 16, 2016 18:33
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We just put a Lion's Tail on the menu at work and I'm really digging it; extremely simple but tasty fall flavors. We're basically doing a daiquiri build with 1.5oz bourbon, .75 lime, .5 simple, .25 allspice dram, and a couple dashes of angostura. Apparently it's a classic but it's one I had never previously heard of
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Oct 23, 2016 14:28
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goferchan posted:We just put a Lion's Tail on the menu at work and I'm really digging it; extremely simple but tasty fall flavors. We're basically doing a daiquiri build with 1.5oz bourbon, .75 lime, .5 simple, .25 allspice dram, and a couple dashes of angostura. Apparently it's a classic but it's one I had never previously heard of I've never heard of it either, but this is perfect since I just bought a new bottle of bourbon and have had some allspice dram I haven't known what to do with lately. Thanks!
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Oct 23, 2016 23:55
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Kenning posted:Lost Souls Punch is really very autumnal, it's probably what I'll make for Thanksgiving.
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Oct 24, 2016 17:06
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I've only ever made it with Calvados. If you wanna use Laird's it could work fine – as long as you use the bonded. The applejack is mostly neutral grain spirits with some apple brandy to give it the lightest touch of flavor, and it will really get lost in a punch. Were you just looking to sub out for cost reasons? Because Laird's Bonded is around the same price as, if not a little pricier than, the Calvados that I usually use for it.
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Oct 25, 2016 03:43
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Kenning posted:I've only ever made it with Calvados. If you wanna use Laird's it could work fine – as long as you use the bonded. The applejack is mostly neutral grain spirits with some apple brandy to give it the lightest touch of flavor, and it will really get lost in a punch. Were you just looking to sub out for cost reasons? Because Laird's Bonded is around the same price as, if not a little pricier than, the Calvados that I usually use for it. I made this punch out of one of Jeff Berrys books last weekend, and despite being one of the simplest many people told me it was their favorite I've ever made. 32oz Pineapple juice (Average size ripe pineapple will usually give me almost exactly a quart) 750ml bottle of gold Puerto Rican rum 4oz fresh lime juice 2oz falernum
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Oct 25, 2016 18:45
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 Trump's new hotel just opened in DC today. They also offer "by the crystal spoon" literal spoonfuls of wine.
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Oct 26, 2016 16:44
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makes me mad for a few reasons, one of which is that i didn't come up with the idea of putting a $100 cocktail on a menu called The Benjamin
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Oct 26, 2016 17:12
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