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Mar 23, 2017 04:37
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| # ? May 21, 2024 04:13 |
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Okay, so I've been tasked with bartending my friend's wedding. It'll just be cocktails and wine, and only two cocktails at that. I'm doing an Old Fashioned with peach-infused bourbon and three bitters (Ango, orange, Peychaud's), and a rosemary-lemon-infused gin and tonic. The event will be about 140 people. How much do I make of these cocktails, considering they'll be the only liquor available? Any tips on process, scaling up recipes, etc?
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Mar 23, 2017 19:51
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poop dood posted:Okay, so I've been tasked with bartending my friend's wedding. It'll just be cocktails and wine, and only two cocktails at that. I'm doing an Old Fashioned with peach-infused bourbon and three bitters (Ango, orange, Peychaud's), and a rosemary-lemon-infused gin and tonic. The event will be about 140 people. How much do I make of these cocktails, considering they'll be the only liquor available? Any tips on process, scaling up recipes, etc?
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Mar 23, 2017 22:14
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How many drinkers and for how long?
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Mar 24, 2017 03:27
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I'm meeting with the bride and groom on Sunday to hammer out details (and present them with trial versions of the cocktails), after that I'll have better info with which to work this out.
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Mar 24, 2017 03:58
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poop dood posted:I'm meeting with the bride and groom on Sunday to hammer out details (and present them with trial versions of the cocktails), after that I'll have better info with which to work this out. I'm happy to be corrected by a pro, but the advice I've seen cited is to have 2 drinks per drinker for the first hour, and one drink per person for each hour after that. So you'll need to figure out how many drinkers are in your 140, and what the split is between wine and cocktail drinkers, then go from there. As far as pre-batching cocktails (i.e. not punches) goes, you have to decide if you want to add a controlled amount of water directly to the batch (usually around 30% of the volume, but it depends on the drink and your taste, start low and taste and add) and then chill the watered batch as close to freezing as possible (so it doesn't dilute much more over ice in the glass), or batch without water and then use ice to chill as normal. The first is easier for service but requires freezers and time, vice versa for the second. I don't have it in front of me right now but if I remember right, Sasha Petraske's posthumous book has a section with his notes on catering cocktail parties; it might be worth picking up (and the book has lots of great M&H recipes anyway).
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Mar 25, 2017 06:13
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So I want to try my hand at a Blood & Sand. Currently I have some Glenfiddich 15, and Laphroaig 10, as well as Martini & Rossi and Tribuno vermouths. Are these scotches/vermouths acceptable for this cocktail? Is Cherry Heering abslutely the flavoured brandy I need? I read a few pages back and just saw discussion on mezcal being used for its smokiness, would the Laphroaig be a good scotch to use?
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Mar 30, 2017 16:02
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Johnny Truant posted:Is Cherry Heering abslutely the flavoured brandy I need?  I suppose other good cherry brandies might exist, but I haven't tried them. You should absolutely not use any sort of generic or bottom-shelf cherry liqueur, and kirschwasser is a totally different thing. Halloween Jack fucked around with this message at 16:59 on Mar 30, 2017 |
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Mar 30, 2017 16:57
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Ditto for Maraschino, which is good stuff but also completely different from Cherry Heering. I haven't tried either scotch, but based on the flavor profile descriptions I'm seeing, you'd want to use the Laphroaig in a Blood & Sand for the smoky/peaty qualities.
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Mar 30, 2017 17:23
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Awesome, thanks for the advice! Next question, though: is any old stainless steel bar shaker acceptable, or is there a best type of one or brand? That's probably what I need to invest in, next..
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Mar 30, 2017 21:46
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Johnny Truant posted:Awesome, thanks for the advice! Koriko weighted tins are really nice . Nothing else feels right after using them
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Mar 30, 2017 21:47
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goferchan posted:Koriko weighted tins are really nice . Nothing else feels right after using them  And I should get the pair, the large and the small, correct? Are the steel cocktail strainers worth it, as well?
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Mar 30, 2017 21:58
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Johnny Truant posted:
Yeah grab a pair. I'm sure their strainers are great but these OXO ones are real solid too and dirt cheap.
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Mar 30, 2017 22:07
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I much prefer Koriko's hawthorne strainer, it has a tighter coil for better straining, it gets a good seal on the edge of the cup, and the finger tab gets very easy leverage
Steve Yun fucked around with this message at 22:35 on Mar 30, 2017 |
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Mar 30, 2017 22:33
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I'll second the Koriko tins. The OXO strainer works, but a tighter coil would be nice for when I don't feel like double-straining.
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Mar 30, 2017 23:11
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OK, this weekend is going to be Old Fashioned weekend, I've got the bourbon, bitters, simple syrup and some fat ice cubes. What are some good variations on the basic drink to mix it up?
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Mar 31, 2017 15:38
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When making variations on the Old Fashioned, the most important factor is how many fedora-wearers are angry about it. Adds a refreshing bitterness. So, try some orange, and if you're feeling frisky, maybe even a maraschino cherry.
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Mar 31, 2017 15:42
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Halloween Jack posted:When making variations on the Old Fashioned, the most important factor is how many fedora-wearers are angry about it. Adds a refreshing bitterness. So, try some orange, and if you're feeling frisky, maybe even a maraschino cherry. I was thinking Orange Crush. 
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Mar 31, 2017 15:54
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sean10mm posted:OK, this weekend is going to be Old Fashioned weekend, I've got the bourbon, bitters, simple syrup and some fat ice cubes. What are some good variations on the basic drink to mix it up? Replacing the Angostura with different bitters is a good way to change it up. Alternatively, replace the white sugar/simple syrup with demerara or turbinado. Further afield, other spirits do well with the same preparation. Rye and brandy are traditional alternatives. Rum works well too.
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Mar 31, 2017 16:03
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Seconding rum for Old Fashioneds. Also, allow yourself to get weird when considering substitutes for the sugar component. I like maple syrup, especially when combined with black walnut bitters and a mix of calvados and rye as the base spirits.
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Mar 31, 2017 16:29
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poop dood posted:Seconding rum for Old Fashioneds. Also, allow yourself to get weird when considering substitutes for the sugar component. I like maple syrup, especially when combined with black walnut bitters and a mix of calvados and rye as the base spirits. I usually don't change too much with Calvados, it goes pretty well with Angostura, I find, but that sounds pretty tasty.
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Mar 31, 2017 16:31
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That does sound good. I did a similarly definition-stretching Old Fashioned last week that turned out pretty good but needs tweaking. Split base of rye and Ancho Reyes (I forget if I did 1 oz of each or 1.5 and 0.5, respectively) plus demerara syrup and mole bitters.
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Mar 31, 2017 16:38
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Is Ancho Reyes good to have at a bar? I've never had a bottle to play with but it always sounded kinda gimmicky
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Mar 31, 2017 17:11
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Do the Wisconsin old fashioned variation: Sugar, maraschino, orange and Angostura muddled, brandy, then sweet, sour or press.
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Mar 31, 2017 17:30
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goferchan posted:Is Ancho Reyes good to have at a bar? I've never had a bottle to play with but it always sounded kinda gimmicky I think it's a little overpriced, and you can certainly live without it, but I like it. It's more about ancho chile flavor than heat; it actually adds very little heat to a cocktail. There was some kind of limited release late last year of a "verde" version that uses green poblanos instead to give a fresher vegetal flavor, but from what I've read, it's only available in New York for now.
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Mar 31, 2017 17:39
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Old Fashioned recipes often mention water, but are always super vague on how much or what kind. Is there a rule of thumb I've never heard of, or what?
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Mar 31, 2017 18:16
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sean10mm posted:Old Fashioned recipes often mention water, but are always super vague on how much or what kind. Is there a rule of thumb I've never heard of, or what? Just enough to dissolve the sugar
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Mar 31, 2017 18:23
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goferchan posted:Is Ancho Reyes good to have at a bar? I've never had a bottle to play with but it always sounded kinda gimmicky I've been using a splash of Ancho Reyes in my over complicated Margarita recipe. When it runs out, I probably won't buy more. Initially I found it way sweeter than expected, it definitely is a liqueur. I would say it's definitely non essential. Dried anchos are very cheap, maybe I could experiment with making my own tincture instead...
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Mar 31, 2017 18:31
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2DCAT posted:Just enough to dissolve the sugar Is there a reason for this? I'm assuming it's just easier to dissolve the sugar in water than trying to do it in the alcohol itself?
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Mar 31, 2017 18:45
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Comb Your Beard posted:I've been using a splash of Ancho Reyes in my over complicated Margarita recipe. When it runs out, I probably won't buy more. Yeah, I should've mentioned the sweetness. If it's being subbed into a drink, it's probably a good idea to dial back any sugar/syrup component. I haven't tried making tinctures or liqueurs since college, but I'm tempted to give it another shot, now that I know an iSi whipper will do the infusion in minutes instead of weeks.
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Mar 31, 2017 18:48
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Johnny Truant posted:Is there a reason for this? I'm assuming it's just easier to dissolve the sugar in water than trying to do it in the alcohol itself?
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Mar 31, 2017 19:20
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Johnny Truant posted:Is there a reason for this? I'm assuming it's just easier to dissolve the sugar in water than trying to do it in the alcohol itself? You remember in college where you'd stir packs of offbrand drink mix into offbrand Everclear for very alcoholic vaguely grape brainkilling goodness that left a weird purple sludge at the bottom? That's because the sugar didn't dissolve.
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Mar 31, 2017 20:27
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Ancho is tasty, but I find it gets lost in drinks very easily. It's 80 proof but sweeter. It's also actually distilled from the chiles which is cool. The verde is available in CA at least. The nose is the high point. Very aromatic. A little spicier. Much more vegetal. I'm going to try to use it in a mister because at $29/750mL it's a little too pricy for me to mix with.
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Mar 31, 2017 20:46
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sean10mm posted:Old Fashioned weekend My preferred recipe: 1.5oz High proof bourbon (I use Larceny) .5oz Oleo saccharum 3-4 Healthy dashes Angostura Splash of water Stir and garnish with lemon + and orange peel, after expressing the gently caress out of each on top of the drink. Random thing I threw together with what I had recently: 1.5-2oz Whiskey (I'm using a crock of Tully) .5oz Grapefruit oleo saccharum 2-3 Dashes Angostura 1/2 Lemon, squeezed Stir and serve
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Apr 1, 2017 16:21
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Just curious, why use water for oleosaccharum instead of the juice?
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Apr 1, 2017 22:03
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someone in a bachelorette party today complained that negronis "taste like loving xanax" and im so mad i never thought of that before
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Apr 2, 2017 02:24
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Olive Garden tonight! posted:Just curious, why use water for oleosaccharum instead of the juice? I haven't tried it before, but how tart is oleo-saccharum on its own? Keeping it separate from the juice seems like it would give more control over the overall flavor of the drink you're making.
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Apr 2, 2017 02:51
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the oil from citrus peel also just has a different flavor than juice and turning that flavor into a syrup is why you're making the oleo . taste some fresh squeezed lime juice and then squeeze some lime zest (spoiler, it tastes like poo poo!) onto your tongue, the flavors are really different
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Apr 2, 2017 03:50
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Halloween Jack posted:
Luxardo makes something called Cherry Sangue Marlacco which also makes an acceptable blood and sand. I like using peaty scotches like Laphroaig, and also I think 2:1:1 scotch:vermouth:cherry is the only way to go, the drink is tepid in equal parts.
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Apr 2, 2017 06:10
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| # ? May 21, 2024 04:13 |
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The GOP Delusion posted:Luxardo makes something called Cherry Sangue Marlacco which also makes an acceptable blood and sand. I like using peaty scotches like Laphroaig, and also I think 2:1:1 scotch:vermouth:cherry is the only way to go, the drink is tepid in equal parts. So you cut the blood orange entirely? I guess it is kind of an odd pairing with scotch.
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Apr 2, 2017 07:01
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