|
Randyslawterhouse posted:Absolutely, there's nothing I love more in a manhattan than a homemade maraskinoo cherry. Store-bought marijuana cherries are just as good.
|
#
?
Jun 14, 2017 22:18
|
|
|
|
| # ? May 17, 2024 02:37 |
|
|
I thought mariachi cherries were racist now?
|
|
#
?
Jun 14, 2017 23:08
|
|
|
Hey wasn't one of you hatin' on Agave Syrup/Nectar for environmental reasons recently? Do you have any evidence I can use to help rationalize removing it from the bar?
|
|
#
?
Jun 15, 2017 16:21
|
|
|
Waci posted:I thought mariachi cherries were racist now?
|
|
#
?
Jun 15, 2017 16:23
|
|
|
Fart Car '97 posted:Hey wasn't one of you hatin' on Agave Syrup/Nectar for environmental reasons recently? Do you have any evidence I can use to help rationalize removing it from the bar? it was MAKE NO BABBYS and yeah i wanna hear this too
|
|
#
?
Jun 15, 2017 17:34
|
|
|
When there's a sudden explosion of global demand for a regional product, that negatively impacts small businesses related to that product, as huge international companies step in to industrialize production to a huge international scale. Exhausting the available arable land, massive farming of a single cultivar (increasing vulnerability to blight and vermin), small distilleries being driven out by a regulatory process that conglomerates can buy their way through, the impact of runoff and waste...there are too many knock-on effects to go through.
|
|
#
?
Jun 15, 2017 17:57
|
|
|
Toast Museum posted:Also, since sherry is all over the place in cocktails right now, what are some good brands? Lustau's stuff is reliably good across sherry types and usually fairly affordable. I think their amontillado is a good "all purpose" sherry if you're only going to have one. (Probably more drinks call for finos or manzanillas but those really don't work if you ever do want an oloroso, whereas I think an amontillado still makes a reasonable Tuxedo, for example. Lustau's fino is also good if you want to just focus on that, as is Hidalgo's. La Gitana or La Cigarrera are both delicious but more expensive.) Edit: Valdespino Inocente is also great but more expensive still. Scythe fucked around with this message at 00:11 on Jun 16, 2017 |
|
#
?
Jun 15, 2017 18:11
|
|
|
Halloween Jack posted:When there's a sudden explosion of global demand for a regional product, that negatively impacts small businesses related to that product, as huge international companies step in to industrialize production to a huge international scale. Exhausting the available arable land, massive farming of a single cultivar (increasing vulnerability to blight and vermin), small distilleries being driven out by a regulatory process that conglomerates can buy their way through, the impact of runoff and waste...there are too many knock-on effects to go through. Okay but isn't the response to that "buy from trusted sources" instead of a blanket "Don't buy it" mentality?
|
|
#
?
Jun 16, 2017 09:51
|
|
|
Wouldn't it also apply to agave-based spirits? I mean, maybe the market for nectar is larger (I have no idea what the numbers are), but both seem like a huge step up from the traditional pace of production.
|
|
#
?
Jun 16, 2017 11:37
|
|
|
Fart Car '97 posted:Okay but isn't the response to that "buy from trusted sources" instead of a blanket "Don't buy it" mentality? I don't buy Flor de Cana since I heard about their notoriously awful labour practices--but the key word is notorious. I don't kid myself into thinking that Appleton and Mount Gay are ethical models unless I hear otherwise. I just try to do the right thing regarding the problems of which I am aware. There isn't really a good answer--the real answer is that nations should take back control of their regional industries from conglomerates; failing that, we're just mitigating the worst effects.
|
|
#
?
Jun 16, 2017 14:31
|
|
|
Halloween Jack posted:...the real answer is that nations should take back control of their regional industries from conglomerates; failing that, we're just mitigating the worst effects. Seizing the means of production in the cocktails thread. 2017 is wild (and I'm here for it).
|
|
#
?
Jun 16, 2017 19:21
|
|
|
Something something molotov cocktail thread.
|
|
#
?
Jun 17, 2017 04:17
|
|
|
https://talesofthecocktail.com/news/tales-cocktail-announces-top-4-finalists-2017-spirited-awardsquote:Best American Cocktail Bar FUUUUUUUUUUUUUUUUUUCKKKKKKKKKKK
|
|
#
?
Jun 18, 2017 10:46
|
|
|
Fart Car '97 posted:https://talesofthecocktail.com/news/tales-cocktail-announces-top-4-finalists-2017-spirited-awards GG, now check that the line juice hasn't oxidized
|
|
#
?
Jun 18, 2017 12:24
|
|
|
I haven't had it for several years, but Noilly-Prat French-style vermouth is really quite good. There's a vague toasted custard aroma and a taste of orange peels and epazote. I've been enjoying it quite a bit on its own, and the Martinis I've been making have been more than acceptable. Nice when the bog-standard bottle is still very tasty.
|
|
#
?
Jun 19, 2017 11:03
|
|
|
anyone going to tales ?
|
|
#
?
Jun 22, 2017 15:58
|
|
|
goferchan posted:anyone going to tales ? I'll be there but just for the Spirited awards ceremony, flying in Friday and out Monday :/
|
|
#
?
Jun 22, 2017 18:14
|
|
|
goferchan posted:anyone going to tales ? Yes. Face humidity and prepare for death.
|
|
#
?
Jun 23, 2017 01:52
|
|
|
i'm still torn on it... talked to a friend who went last year and it sounds like you get down there and do a lot of stuff super cheap if you sneak/talk your way into events (flight and lodging included i think he spent like $500 last year?) but i work in a pretty seasonal town and July is SUPER busy for us so there's also the opportunity cost of the money I would lose by not working
|
|
#
?
Jun 23, 2017 02:27
|
|
|
Can anybody recommend some tiki-ish or otherwise suitable for summer beer-based cocktails? Or maybe a good resource for some ideas?
|
|
#
?
Jun 23, 2017 13:25
|
|
|
Not aware of any tiki-ish ones (but now I'm wondering what the hell something like a pilsner + half lime + shot of pimento dram would be like...maybe good? Or maybe with falernum?). I love a pilsner/kölsch/helles with a shot of Campari, I believe this thread calls it a "Camparty". Micheladas are also a standby for me this summer, almost too refreshing and really low alcohol (I use a half lime, two dashes Worcestershire or Maggi, two to four dashes Valentina Black, four grinds black pepper, two pinches celery seed, 2 oz tomato juice, fill glass halfway with cheap beer, add ice; salt + chile powder rim is nice but optional depending on your laziness imo).
|
|
#
?
Jun 23, 2017 22:19
|
|
|
Hello, cocktail thread posters. Has the bullshot come up in discussion? I've never had one, and never even heard of it until a few months ago. But it sounds delicious. Apparently its heyday was the late 50s to the early 80s. Now it is out of fashion. The primary question I have for bullshot drinkers is, "Hot or cold?" I've found recipes for both. From http://imbibemagazine.com/bullshot-cocktail-recipe/ (this one is served warm) 2 oz. vodka 1/2 cup beef bouillon 1/4 oz. fresh lemon juice 1 tsp. Worchestershire 1 dash Tobasco 1 pinch cayenne pepper 1 pinch salt and from http://www.ediblemanhattan.com/departments/liquid-assets/bullshot-david-wondrich-on-the-rise-and-fall-of-the-beef-broth-cocktail/ (over ice) 1½ oz vodka 2½ oz canned beef broth Juice of 1 lemon wedge 2 dashes Worcestershire 2 dashes Tabasco Using regular old canned beef broth seems to be par for the course, but all store bought stocks/broths are significantly lacking in flavor. I do have a nice batch of beef stock in the freezer. I plan to make some bullshots with it this weekend. BUT it is a pretty gelatinous stock... it gels at room temperature. Anyone know/love/hate this cocktail?
|
|
#
?
Jun 24, 2017 08:18
|
|
|
Human Tornada posted:Can anybody recommend some tiki-ish or otherwise suitable for summer beer-based cocktails? Or maybe a good resource for some ideas? Beachbum Berry Remixed has the Strip and Go Naked. 3/4 oz orange juice 1 oz fresh lime juice 1 oz gin 1 oz vodka 5 oz chilled lager beer 1/4 oz grenadine Stir vigorously with ice cubes until well chilled, then pour unstrained into a double old-fashioned glass. I've never tried it, so report back if you do. Keeping it simple, just make an IPA + Campari spritzer. Very refreshing on a hot summer day. Adjust the amount of Campari to your taste.
|
|
#
?
Jun 24, 2017 09:07
|
|
|
Scythe posted:Not aware of any tiki-ish ones (but now I'm wondering what the hell something like a pilsner + half lime + shot of pimento dram would be like...maybe good? Or maybe with falernum?). Might try the first one there, maybe with a squirt of passion fruit syrup. I love Micheladas and those were sort of the impetus for me wanting to make more beer cocktails. I make mine with Clamato. ima let u finish in me posted:Beachbum Berry Remixed has the Strip and Go Naked. Cool, I have this book and never noticed that one in there. Serious Eats has a couple that look interesting, Smoky Beer Sandgrita and The Pineapple Hop. Will also try beer with Capari, I'm assuming Aperol would work well in beer too?
|
|
#
?
Jun 24, 2017 14:48
|
|
|
No way Aperol wouldn't work. If you try the pimento dram, let me know if it works! I'm also thinking that Donn's Mix (grapefruit + cinnamon-infused simple) would go well in a beer, speaking of tiki ideas...
|
|
#
?
Jun 24, 2017 22:11
|
|
|
ima let u finish in me posted:Keeping it simple, just make an IPA + Campari spritzer. Very refreshing on a hot summer day. Adjust the amount of Campari to your taste. I am hardcore digging this, thanks! Little less Campari in the next one but 
|
|
#
?
Jun 25, 2017 00:08
|
|
|
Human Tornada posted:
Hail our lord god and savior, the Camparty
|
|
#
?
Jun 26, 2017 17:07
|
|
|
Does anyone have any recommended drinks or drink families which are both not sours and not manhattan/old-fashioned-type all-booze drinks? My girlfriend has historically been a sours drinker since she doesn't like super spirit-forward drinks, but lately she's not been too excited about sours either. Usually they're sweeter than she's in the mood for, even if they're well-balanced (she's also moving towards drier and drier wines). I can make up riffs on a basic sour or a spirit+sweetener+bitter all day, but they're not hitting the mark and I'm kind of at a loss for other drink families to look into (outside of tiki stuff which is usually way too sweet for her). She's mostly a gin drinker, but also likes tequila, rum, and brandy depending on the season. Pisco, singani, and cachaça all also good. I've got a pretty well-stocked home bar to work with, and am in NYC so have good access to most stuff (and don't mind picking up weird bottles if a drink is really great and/or there are a few interesting things I could do with it). Any ideas? Scythe fucked around with this message at 00:28 on Jun 27, 2017 |
|
#
?
Jun 27, 2017 00:21
|
|
|
Now thinking about making this for a beach trip next weekend, but I obviously don't have two weeks to make the shrub. Wonder if it'll be okay with just over a week?
|
|
#
?
Jun 27, 2017 04:05
|
|
|
Shrubs are good to go as soon as you add the vinegar, however they get better as they age. Do you already have some falernum kicking around?
|
|
#
?
Jun 27, 2017 04:14
|
|
|
Scythe posted:Does anyone have any recommended drinks or drink families which are both not sours and not manhattan/old-fashioned-type all-booze drinks? French 75. As a bonus, if she has too many you can see whether she likes Zombies or Corpse Revivers.
|
|
#
?
Jun 27, 2017 04:49
|
|
|
God, I love a French 75. It's like a Tom Collins in a good suit. Oh, also try an Airmail. It's basically a French 75 with rum, lime, and honey syrup instead of gin, lemon, and simple. What was the issue with drinks on the boozier side of things? If they're just too alcohol-forward, try the thread-favorite fifty-fifty martini. Equal parts gin and dry vermouth with a dash or two of orange bitters. Dolin Blanc also makes a good drink, though definitely sweeter.
|
|
#
?
Jun 27, 2017 05:23
|
|
|
Scythe posted:Does anyone have any recommended drinks or drink families which are both not sours and not manhattan/old-fashioned-type all-booze drinks? Negroni is all-time. Yea, it's all booze, but maybe try swapping the sweet vermouth for grapefruit or orange or bubbly. Rum, gotta go tiki. Smugglers cove's mai tai recipe is incredible, and not sweet. Or a slightly acidic rum old fashioned with an aged rum is fantastic. But now going back and looking again at your post, I think this is actually a big change in her palate. If she's not into sour, sweet, or spiritous, that leaves you...bitter, bubbly, savory/earthy, herbal. Probably a couple more. Gin is very versatile though, is the good news. Also, whenever I deal with ennui, I go super seasonal. Take whatever you usually make, and make it summery. Add melon and mint. Fig and thyme. Strawberry and jalapeño. Or I go dark and stormy. That's my summer cure for the blues tbh. I think - considering her love of gin, movement towards drier wines, and general boredom of sour - we go total opposite. Gin, celery, cucumber, dry vermouth, salt, bit of citrus, soda water/bubbly/tonic. Take a bunch of celery, clean and chop, weigh (probably 10oz), combine with half its weight in sugar in a non reactive container, stir/agitate, leave covered in the fridge overnight (not necessarily - you just want to make sure the sugar is dissolved), agitate again until sugar is dissolved, strain liquid out - you now have delicious celery syrup. (And candied celery - gotta admit I haven't found a use for it yet) 2 oz gin, 1-1.5 citrus (lemon, lime, grapefruit), .5 celery syrup, .75 dry vermouth, dash of complementary bitters, muddled cucumber if you want, shake and top with soda, strain into celery seed-salt rimmed glass. To be faithful to myself: Gin Picnic Muddle spoonful of chopped cucumber Add .5 celery syrup .5 lemon .5 lime Splash grapefruit .75 lillet blanc 2 st George botanivore Shake, splash of soda, strain over fresh ice into tall glass half rim of celery seed salt cucumber wheel garnish
|
|
#
?
Jun 27, 2017 07:20
|
|
|
Scythe posted:Does anyone have any recommended drinks or drink families which are both not sours and not manhattan/old-fashioned-type all-booze drinks? Good recs already but consider: Seelbach Champagne Cocktail Americano
|
|
#
?
Jun 27, 2017 11:57
|
|
|
The Bandit posted:Shrubs are good to go as soon as you add the vinegar, however they get better as they age. Do you already have some falernum kicking around? I do, actually. The liqueur type, not a syrup/mix.
|
|
#
?
Jun 27, 2017 12:14
|
|
|
Passion Fruits are back on the shelves around here. I love them and want to incorporate them into tiki drinks but every book I have and the beach bum app only call for purée/syrup/nectar. I have syrup and juice (both taste almost nothing like passion fruit), and juicing them myself yields only a few drops out of my breville so at $3 each I'm discouraged at making my own. That leaves purée, which I only get by making my own since buying it frozen online ends up being about $100 after shipping for even the smallest quantities I've found. Anyone have anything that they've found works well? I have made the three in the app plus I'm working on one of my own but would love some unconventional suggestions or pitcher sized recipes.
|
|
#
?
Jun 28, 2017 23:25
|
|
|
If you have any decently stocked Latin grocery stores you can get to, you might be able to find the pulp in their freezer section under the GOYA brand. It's pretty inexpensive and the only ingredient is passion fruit pulp, and they even make some that comes in individual sized portions.
|
|
#
?
Jun 28, 2017 23:51
|
|
|
insane line from the mr. boston bartender's guide I have been asked for a lot of things but never a vodka negroni
|
|
#
?
Jun 29, 2017 03:46
|
|
|
Small brain: I'll take a vodka Negroni. Big brain: One traditional gin Negroni, please. Exploding psychedelic brain: Bartender, I'll have a "Blue Negroni" with HPNOTIQ
|
|
#
?
Jun 29, 2017 03:49
|
|
|
|
| # ? May 17, 2024 02:37 |
|
|
goferchan posted:Small brain: I'll take a vodka Negroni. I'll have a "Green Negroni" with Midori, bartender, posthaste.
|
|
#
?
Jun 29, 2017 04:47
|
|