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Just use Rose's lime
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May 10, 2017 18:59
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I would agree that the classic julep needs a bit more seasoning than you get from just the whiskey and the mint leaves.
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May 10, 2017 19:31
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It's funny, I have been drinking a bit lately for the first time in *years, and whereas before I could drink more or less anything, now I definitely react in certain ways to certain kinds of liquor. Like I cannot drink Vodka *at all* anymore, not even as part of a mix drink. Vodka tonic or vodka/red-bull was my go-to drink whenever I went to gay bars/clubs back in the day because I wanted to fit in and ordering scotch on the rocks makes you seem like an old man or something, really. But yeah, I even bought a fifth of vodka recently and some Kahlua in part because I wanted to try a proper White Russian again and also because I'm going to a Lebowski party later this month (everyone has to wear a bathrobe, only Js and Caucasians allowed for imbibing... theme parties are silly but fun). Unfortunately, I found out a few unfortunate things - that I can no longer drink vodka (or at least Stoli, which used to be my standby when I was a young lad and had to buy vodka) because it now gives me horrifically bad heartburn immediately that lasts for an hour at least, so that's no good. I also discovered that (at least after drinking Allens for a while) Kahlua tastes disgustingly sweet and literally like pure sugar. Which uh, is kind of what Rum is, so I suppose that makes sense but I mean... The flavor seems so overwhelmingly sugary-sweet that you can barely even Taste the coffee flavor. It really only works in mix drinks with something like vodka to balance out the unbearable sweetness. Which brings me to my point about Allens and Milk (which doesn't taste TOO TOO sweet and doesn't give me hangovers and doesn't require vodka to be palatable). I have always been a *huge* fan of iced lattes. In the summer, if I were allowed, I'd probably be like Nancy Botwin on Weeds and never be seen ANYWHERE without an iced coffee I'm sipping from in my left hand. When you get right down to it and cut away the bullshit, I freaking love and adore Allens/Milk because it tastes almost exactly like what a magically alcoholic iced latte from, say, Dunkin' Donuts must taste. I'd to find a higher-brow coffee brandy/liqueur that tastes less like Dunkin Donuts coffee and more like Starbucks, but I ain
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May 11, 2017 14:50
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Mannn I wanna try some Allen's. Less syrupy Kahlua sounds great
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May 11, 2017 14:54
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Halloween Jack posted:Someone level with me: do chilis actually pair well with tequila and mezcal, or do people mainly combine them because LOL Mexico? I've never really wanted to experiment with chilis and liquor to find out, much less with hot sauce. I think chilis pair well with lots of things: citrus, ginger, some spirits. A place down the road from me does a highball with banana/vanilla infused rum, lime, and ginger beer. It was so good I started making it at home. The issue is it takes some practice/effort to get the heat level right. There is a very fine line between a delicious chili heat component, and a completely ruined drink.
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May 11, 2017 15:21
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Speaking of coffee liqueurs, has anyone here tried St. George NOLA coffee liqueur?
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May 11, 2017 15:22
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goferchan posted:Mannn I wanna try some Allen's. Less syrupy Kahlua sounds great If only there were an easy way to get Kenya Gold. I mean, other than going to Kenya.
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May 11, 2017 15:56
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Ben Nevis posted:If only there were an easy way to get Kenya Gold. I mean, other than going to Kenya. Be born in Hawaii?
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May 11, 2017 15:58
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Toast Museum posted:Speaking of coffee liqueurs, has anyone here tried St. George NOLA coffee liqueur? Yes, it's really good. Drier & espresso-like. The gold standard for coffee liquer is Varnelli Caffe Moka imo. The Galliano Ristretto is also good if you want one that's more espresso-like but still sweet,
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May 11, 2017 16:17
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Noticed this at my local after all the Allen's talk. I wonder how many times I've looked at this without seeing it.
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May 11, 2017 17:04
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Comb Your Beard posted:Is Fee Brothers Mint Bitters any good? I make a homemade mint syrup for my juleps, but I was considering picking this up just to round things out. Totally classic. Go with god.
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May 11, 2017 21:41
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DC Murderverse posted:I'm going to be in New York City next weekend. Two good liquor stores are Astor wines and liquor and the nearby Warehouse liquor. They should have nearly any NY spirits or wine. For brands, there's quite a few nowadays for local NYC stuff Whisky - I've had kings county and widow Jane. Both also are nice locations to visit as well (Brooklyn heights/navy yard and red hook respectively) kings county has a chocolate whisky that's a good change of pace, and the also have a ginger strawberry summer moonshine that sounds good. Also, there's Arcane distilling that does lone wolf whisky using local beers as the base. I'm not sure it's for sale places though. They also make a fernet. Another option is uncouth vermouth. They are vermouth using different fruits or flavors. Tried a few and have a bottle of the raspberry which is really nice for a slightly different take on vermouth.
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May 12, 2017 02:55
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We had a bunch of bottles of uncouth vermouth at my last job that some long-gone person purchased and none of them were labeled. Everything was really tasty but I was stumped when it came to what the flavor was supposed to be for a few of them
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May 12, 2017 04:18
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Halloween Jack posted:That's not a Flatliner, this is a Flatliner. I bought a single-village mescal that smells exactly like dried chilis, so there's that. Of course, that was my Christmas present to myself, so I'm not going to be mixing it with actual chilis. Also spiciness in cocktails is terrible.
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May 12, 2017 07:25
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Finally got around to purchasing the nicer Boston shakers and an OxO strainer... and the shakers are on back-order and are arriving a week later than the strainer. A WEEK 
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May 12, 2017 14:11
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Johnny Truant posted:Finally got around to purchasing the nicer Boston shakers and an OxO strainer... and the shakers are on back-order and are arriving a week later than the strainer. Did you get Koriko shakers?
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May 12, 2017 15:21
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The Bandit posted:Did you get Koriko shakers? Um, nope! Thread advised me to get these Boston shakers. They look similar to the Koriko shakers though?
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May 12, 2017 17:21
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Johnny Truant posted:Um, nope! Thread advised me to get these Boston shakers. They look similar to the Koriko shakers though? They look like they fit like Koriko shakers, let us know how they feel. I love the Koriko sets but they cost almost twice as much as what you linked -- I'd love to find a cheaper substitute
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May 12, 2017 17:24
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Return em! http://www.cocktailkingdom.com/set-of-two-korikor-weighted-shaking-tins $17 for a set of Koriko. Perfect seal, easy to pop. I put thousands of cocktails through my work sets and except for some scratches they're as good as new. Anyways, shakers aside, what is everyone using in their kits?
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May 13, 2017 07:22
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The Bandit posted:Return em! *$30, because Koriko's shipping and handling is a loving scam
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May 13, 2017 17:37
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Fart Car '97 posted:*$30, because Koriko's shipping and handling is a loving scam $24 if you buy them as a set through Amazon, but yeah, about a quarter of that is still shipping fees.
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May 13, 2017 20:46
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Fart Car '97 posted:*$30, because Koriko's shipping and handling is a loving scam A coffee shop near here became a retailer for Cocktail Kingdom stuff and it's dope because they sell stuff at the same price as online without any shipping and handling. You're in DC right? I imagine there must be somewhere near you doing the same deal if there's a place in my little town of 90k people
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May 13, 2017 20:57
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check out this sick fuckin cup
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May 13, 2017 23:47
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I made Regents Punch for a Eurovision party today, and holy poo poo it was delicious. It was also surprisingly strong and got my friends and I drunk by 2:30 in the afternoon.
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May 14, 2017 05:02
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Based on this thread I picked up the stuff for a Last Word (and coincidentially a Final Ward) today and holy poo poo, I've been missing out. That's some seriously great stuff, especially the Final Ward.
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May 15, 2017 03:18
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Hutla posted:I made Regents Punch for a Eurovision party today, and holy poo poo it was delicious. It was also surprisingly strong and got my friends and I drunk by 2:30 in the afternoon. Regent's Punch is a pro move, congratulations! It's a lot of work but man it's good. I wrote a 3000 word essay for a friend of mine who requested a punch recipe. I included some of my originals, but I realize I've never developed anything super elaborate. I should work on that.
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May 15, 2017 03:32
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It occurred to me that I haven't seen much (any?) mention here of East Asian spirits like shochu or baijiu. I have no experience with them, but it sounds like they're pretty varied. Some of them must have cocktail applications, right? Are there any particular brands or varieties worth checking out?
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May 22, 2017 03:36
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Toast Museum posted:It occurred to me that I haven't seen much (any?) mention here of East Asian spirits like shochu or baijiu. I have no experience with them, but it sounds like they're pretty varied. Some of them must have cocktail applications, right? Are there any particular brands or varieties worth checking out? I made a punch this week using Mizu Shochu as the primary spirit. It's good stuff and reminds me a lot of blended whiskies. Mizu is a Barley/Rice blend, but within the style of "Shochu" the flavor varies depending on what it's made from and how. What you can do with it will depend on what you can get your hands on.
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May 22, 2017 21:43
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Anyone has a sweet reciepe for a good ginger syrup? I have this "ginger and hops ale syrup" that is just too good but expensive. I don't care much for the hops part (there's no bitterness at all, just fruity/flowery flavours). Is something like this alright http://www.davidlebovitz.com/fresh-ginger-syrup-recipe/ Anything cool I could/should add if I'm gonna make moscow mules KingColliwog fucked around with this message at 22:36 on May 22, 2017 |
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May 22, 2017 22:30
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KingColliwog posted:Anyone has a sweet reciepe for a good ginger syrup? I have this "ginger and hops ale syrup" that is just too good but expensive. I don't care much for the hops part (there's no bitterness at all, just fruity/flowery flavours). Add gin and mint.
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May 22, 2017 22:53
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KingColliwog posted:Anyone has a sweet reciepe for a good ginger syrup? I have this "ginger and hops ale syrup" that is just too good but expensive. I don't care much for the hops part (there's no bitterness at all, just fruity/flowery flavours). I've incidentally made ginger syrup almost just like that while making candied ginger. It was really just simmering ginger in sugar water.
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May 22, 2017 23:16
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KingColliwog posted:Anyone has a sweet reciepe for a good ginger syrup? If you have a juicer the best way I've found is to juice a bunch of fresh ginger root and dissolve sugar in that. I'm not an advocate of heating it, or any syrups, but just spinning it in the blender is capable of dissolving it up 2:1. It lasts quite a while in the refrigerator, especially if you add a splash of vodka, but it will lose some intensity over time. Now you can use that in dark and stormy or mules or whatever ginger beer cocktails you like by just adding seltzer water. It's also a great way to add an interesting dimension to punches by replacing some or all of the simple.
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May 23, 2017 00:31
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The Hebug posted:Add gin and mint. sounds delicious Ben Nevis posted:I've incidentally made ginger syrup almost just like that while making candied ginger. It was really just simmering ginger in sugar water. And I love candied ginger. Sounds like a 2 birds 1 stone sort of deal tonedef131 posted:If you have a juicer the best way I've found is to juice a bunch of fresh ginger root and dissolve sugar in that. I'm not an advocate of heating it, or any syrups, but just spinning it in the blender is capable of dissolving it up 2:1. It lasts quite a while in the refrigerator, especially if you add a splash of vodka, but it will lose some intensity over time. Now you can use that in dark and stormy or mules or whatever ginger beer cocktails you like by just adding seltzer water. It's also a great way to add an interesting dimension to punches by replacing some or all of the simple. no juicer but a blender powerful enough to turn carrots into smooth "juice" might have to try that. KingColliwog fucked around with this message at 02:33 on May 23, 2017 |
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May 23, 2017 02:31
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Vitamix(or other serious blender) 1 lb ginger, chopped roughly 5 cup water 5 cup white sugar(demerara for a richer taste) Blend, strain solids Keeps a couple weeks, yields 2 quarts
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May 23, 2017 03:00
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I'm a fan of peeling, blending, and straining (squeeze the poo poo out of the pulp to get all the juice out). Takes longer but worth it. Use the edge of a spoon to peel the ginger. Also try using honey instead of sugar. Makes for a great penicillin.
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May 23, 2017 23:13
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I find that peeling makes little to no difference and is labor and time intensive
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May 24, 2017 01:41
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The Bandit posted:I find that peeling makes little to no difference and is labor and time intensive Interesting. Glad to know. I definitely don't peel it when I infuse liquor, so it makes sense. In other news, I pitted 8 lbs of cherries yesterday and now have 5 bottles of cherry bourbon going. Gonna let em go for a month or so, tasting. Pull the cherries and let them sit in Demerara sugar to get all that tasty juice out. Anybody have good cherry recipes?
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May 24, 2017 05:16
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Yeah maybe I'm lazy but after making ginger syrup at scale for a bar I have concluded that peeling just isn't worth it . Maybe if you're just making a quart of syrup or something you can try peeled and unpeeled and see if you like it better but IMO you're getting very little return on your time investment and peeling ginger while trying to minimize waste just fuckin sucks edit: btw i absolutely endorse the "purée with water and sugar and optionally citrus juice, then strain through cheesecloth" method as opposed to just boiling chunks of ginger in sugar and water. the flavor is gonna be different and the ginger burn is gonna be a lot more intense & concentrated though so don't be surprised if you test out recipes using ginger syrup made using the latter method and they're totally undrinkable -- you're gonna have to adjust to taste but in the long run it's a much more efficient way of doing it goferchan fucked around with this message at 06:28 on May 24, 2017 |
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May 24, 2017 06:26
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Dear thread, please give me a tequila drink where I can just decide if I don't like it, I don't like tequila.
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May 27, 2017 01:00
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22 Eargesplitten posted:Dear thread, please give me a tequila drink where I can just decide if I don't like it, I don't like tequila. Well, the margarita is about as iconic as it gets. 1.5 oz tequila blanco .75 oz Cointreau .75 oz lime juice dash of simple syrup Shake and serve over ice in a salt-rimmed Old Fashioned glass.
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May 27, 2017 01:18
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