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Assuming you meant ground pepper and not ground ginger, yeah. Now that I’m thinking about it, leaving the peppercorns whole might be a better idea here. Give that a go and let us know what happens!
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Dec 16, 2019 20:32
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Anonymous Robot posted:Rad. For a ballpark measurement, let’s say I’m shooting for a quarter cup of bitters tincture. .25 cup of Angosturra, .25 cup of slivered ginger, 2 tsp of ground ginger sound like an appropriate ballpark? That’s a lot of pepper. We do black pepper infused cognac (.5oz goes in our Sazerac, it’s amazing), and we use half a teaspoon for a 750ml bottle in an hour long infusion. I wouldn’t buy genever either. Maybe use a malty whiskey instead, something like Stranahans, or even St George’s rye gin is a nice approximation of genever
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Dec 16, 2019 20:32
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How do you mark a recipe as "tried" in Mixel? I see the icons for Favorite and Bookmark. I made a Manhattan and a Martinez tonight. Not big on the Manhattan, Whiskey/Rye is kinda average to me. The Martinez was pretty good though!
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Dec 17, 2019 00:01
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Halloween Jack posted:Ginger liqueur is a very easy infusion to make, too. I'd taste it before adding syrup. The batch I made was sweet enough to be sticky without adding more sugar. Edit: re: ginger/pepper bitters, infuse them separately and blend to taste.
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Dec 17, 2019 01:04
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Gingergeddon: 1.5 oz Rittenhouse rye .5 oz Licor 43 1 tsp Gingerbread Bitters (Angosturra bitters cooked in immersion circulator for 2 hours with black pepper and sliced ginger) Garnish with orange peel and candied ginger This was a good drink because an old fashioned sweetened with Licor 43 is a winning recipe, but unfortunately, it didn’t scream “gingerbread.” When I tasted them on their own, the bitters had a fair bit of heat and spice, but it just didn’t stand up in the drink, even with such a heavy amount. Very drinkable, but not a holiday cocktail.  .5 oz ginger syrup .75 oz lemon juice Spoonful of macerated raspberries 2 oz Elijah Craig bourbon Top with ginger beer Muddle raspberries in ginger syrup and lemon juice. Add bourbon and shake. Double strain over ice, top with ginger beer and garnish with candied ginger and fresh raspberry. This is one I’ve made before with strawberry, but it’s just as good with raspberry. Lovely. A great choice for someone that doesn’t enjoy a spirit-forward cocktail.
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Dec 17, 2019 05:33
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Great photos! I honestly still feel like half an ounce of Licor 43 is a lot, especially with 1.5 Rittenhouse and not a full two ounces. I get that it can be a personal taste thing but I think 2oz Rittenhouse/.25 Licor 43/1tsp bitters might let the bitters shine a bit more. Also you're a great sport for going along with my idle theorycrafting here.
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Dec 17, 2019 08:28
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I had decided to bring it down from 2 to 1.5 because I wasn’t certain how much alcohol I’d be adding to the drink by incorporating a teaspoon of bitters.
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Dec 17, 2019 13:55
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About a teaspoon  That's only one-sixth of an ounce FYI. Angostura is 44.7% ABV.
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Dec 17, 2019 17:41
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Speaking of Rittenhouse I'm in an airport at the duty free. Is $57 a bottle the absolute ripoff I think it is? I'd prefer it to the cheaper bottle of Bulleit Rye but it's hard to stomach 2-3x US market price, even if its literally the only way I can get some and I can absolutely afford it.
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Dec 18, 2019 02:06
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Well, it’s 2-3x the US market price, so yea it’s a ripoff
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Dec 18, 2019 02:25
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I knew that just kind of wanted someone to agree with me, heh. Thanks. Gonna pass.
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Dec 18, 2019 02:26
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The $50ish range in whiskey is dangerous anyhow. You can get Rittenhouse or Evan Williams Single Barrel for $25ish (and there are other fine options at around $15 anyways), Four Roses Small Batch for around $30, etc. The quality:dollar ratio dives a bit after that until you get to like Bookers at around $60. Sure, Knob Creek, Woodford, et al are good, but I’d rather have a Rittenhouse and a handle of Evan Williams Black Label for $40.
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Dec 18, 2019 02:50
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Agree but I don't live in the States so my options are limited and overpriced.
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Dec 18, 2019 03:12
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Tyro posted:Agree but I don't live in the States so my options are limited and overpriced. The question is, is it a rip-off relative to your other options?
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Dec 18, 2019 04:03
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It's not, but it's hard to get ryes. I passed though.
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Dec 18, 2019 07:40
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I got some dark spiced rum, its nice on the rocks and in a cuba libre but any other cool ideas?
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Dec 18, 2019 10:23
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field balm posted:I got some dark spiced rum, its nice on the rocks and in a cuba libre but any other cool ideas? This time of year, do you like egg nog? If you have a shaker it's not too hard to make single servings instead of a big batch.
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Dec 18, 2019 14:14
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field balm posted:I got some dark spiced rum, its nice on the rocks and in a cuba libre but any other cool ideas? Coffee
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Dec 18, 2019 15:30
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field balm posted:I got some dark spiced rum, its nice on the rocks and in a cuba libre but any other cool ideas? Float it on top of some ginger beer with lime. If you’re open to buying some more stuff, a mai tai is one of my favorite drinks. Edit: I guess you wouldn’t really want a spiced rum for that, though.
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Dec 18, 2019 15:42
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I got about 2 or 3 cups left of some dark rum. It's a cheapo one and good for mixin and I got a party coming up this weekend. What kinda punch can I make with this guy?
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Dec 18, 2019 22:54
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Admiral Joeslop posted:How do you mark a recipe as "tried" in Mixel? I see the icons for Favorite and Bookmark. If regular manhattans don't do it for you, try a brandy manhattan. I've been drinking those all week. Dash of orange bitters. Liquid Communism fucked around with this message at 02:21 on Dec 19, 2019 |
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Dec 19, 2019 01:51
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Thanks for the suggestions, anything plus ginger beer and lime is great imo. Not really a 'nog guy but cheers anyway. Been trying to avoid falling into the tiki hole but it's super hot here and aldi is selling tiki glasses this week so i guess its time...
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Dec 19, 2019 02:12
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What's a good cognac for Sazeracs, but also good to drink on its own? What characteristics should I look for? Say $70 max budget, although if that's overkill I don't mind having some left over  Also I know this is ancient history but: Choom Gangster posted:You bar kit, should at the very least include the following: Why? I understand the no washing thing, so that you don't have soap residue drawn into the wood - but is there a practical advantage to wood over stainless, or is it just tradition?
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Dec 19, 2019 02:39
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field balm posted:Thanks for the suggestions, anything plus ginger beer and lime is great imo. Not really a 'nog guy but cheers anyway. Been trying to avoid falling into the tiki hole but it's super hot here and aldi is selling tiki glasses this week so i guess its time...
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Dec 19, 2019 02:43
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Discussion Quorum posted:What's a good cognac for Sazeracs, but also good to drink on its own? What characteristics should I look for? Say $70 max budget, although if that's overkill I don't mind having some left over If your budget is that high I'll say that Pierre Ferrand 1840 is a fantastic sipping cognac that also is a mean mixer. It'll make a very rich and smooth Sazerac.
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Dec 19, 2019 02:57
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Discussion Quorum posted:
wood utensils don't develop a patina, they just get unsanitary. Quick hands wash your muddler with soap and water and after you're done and leave it out to dry.
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Dec 19, 2019 03:32
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Halloween Jack posted:I like putting dark spiced rum in Painkillers and Planter's Punches. Neither is much of a winter drink, though. Its the middle of summer here and i have all of the ingredients fo4 painkillers. Gonna blast one of those on my day off tomorrow!
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Dec 19, 2019 08:23
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Discussion Quorum posted:What's a good cognac for Sazeracs, but also good to drink on its own? What characteristics should I look for? Say $70 max budget, although if that's overkill I don't mind having some left over Seconding Pierre Ferrand 1840 as both a cocktail and sipping cognac. For muddling I find no better tool than the Big rear end Muddler that Cocktail Kingdom sells. Big fuckin' piece of black plastic that cutting boards are made of. Super easy to clean, nice broad flat surface on the end for mashin'.
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Dec 19, 2019 08:30
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Wow, the Pierre Ferrand 1840 is only $40 locally. I had the idea in my head that good cognac was stupid expensive. I guess my real question was, why is it so important that a muddler be wooden? I've seen several other recommendations for that Big rear end muddler so was a bit surprised to see what I quoted above. Sounds like maybe that was just a strong opinion rather than canon.
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Dec 19, 2019 09:52
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Discussion Quorum posted:I had the idea in my head that good cognac was stupid expensive. There's plenty of stupid expensive cognac out there, but most cocktails probably won't benefit from using a super-old expensive cognac.
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Dec 19, 2019 11:26
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prayer group posted:Seconding Pierre Ferrand 1840 as both a cocktail and sipping cognac. I have to special order the bottle in my state and it’s always worth it.
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Dec 19, 2019 15:27
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I’ve never really messed with cognac because the ones I have tried have tasted quite similar to bourbon, but reading the brandy chapter in Cocktail Codex (and having a delicious vieux carre in a restaurant recently) has me taking a second look at cognac and apple brandy.
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Dec 19, 2019 15:48
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Depending on price where you are, these producers all make excellent Cognac that isn't the 'usual' brands. Most of these are admittedly straddling the $50 mark. Pierre Ferrand - 1840 is the current 'standard nice cocktail bar' cognac. Ambre is about the same price and is their entry 'sipping' cognac. Paul Giraud Paul Beau Guillon Painturaud - does not add coloring, so their juice looks 'younger' than other producers. Jean Filloux - I am super partial to this producer, I think they make really lovely brandy. Special Mentions: Gilles Bresson - probably the cheapest 1st Cru cognac you'll find, but it tends to the woody/tanic side making it less great in stirred brandy drinks but great in things like a Japanese cocktail. Gourry de Chadeville Overproof Cognac - A really, really excellent cognac designed to be a 'cocktailing cognac' but it is a bit niche as it doesn't have any caramel coloring so it's super light in color and it is overproof in nature, making it a bit less approachable from a sipping standpoint if overproof isn't your thing. That said it stands up to dilution very well because of it.
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Dec 19, 2019 16:14
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While we're talking about cognac we should also talk about calvados, or French apple brandy from Normandy. It's an area famous for its delicious apples, and ciders and brandies made from them are pretty much awesome across the board. Calvados makes a fun substitute for cognac in classic cocktails, especially in the fall and winter. I like to split an Old Fashioned base with 1.5oz rye and 0.5oz calvados and go heavy on the Angostura. Boulard and Busnel are two brands that I saw a lot when I worked in Virginia, but are somehow totally absent in the Atlanta market. Down here we recently got Roger Groult 3-year calvados, which is really nice for cocktails.
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Dec 19, 2019 17:07
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Cognac wise I tend to use Maison Rouge. It's definitely smooth, but hasn't been too expensive by me.
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Dec 19, 2019 17:17
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A general rule of thumb for aged spirits is that once you hit $100, you get rapidly diminishing returns above that point. A $100 cognac may taste $80 more expensive than a $20 one, but a $200 cognac might not taste much better than the $100 at all. I would put about $35-40 as the price range where you start getting into good neat sipping spirits and $10-20 for bottles of mixing spirits and vodka (premium vodka is a scam). Also note I’m talking American dollars. Aussies may as well switch to smuggling.
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Dec 19, 2019 17:19
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User be warned, Calvados is an infuriating rabbit hole to go down because you'll very quickly realize just how inferior domestic apple brandies are compared to it. There's some cheap-o stuff available, like Chateau Breuil's "La Pommier" but there's a stark difference between that and the good stuff. There's also much larger differences between producers than in Cognac. Producers like Roger Groult & Busnel go for an orchardy-funk with tons of stem/skin/dusty flavors in it, while other like Lecompte & Christian Drouin generally go for more refined, delicate flavors.
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Dec 19, 2019 17:48
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Anonymous Robot posted:apple brandy. I’m looking for some other recipes to try as well.
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Dec 20, 2019 03:46
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I just picked up a bottle of Christian Drouin Select because of this thread so I’m also in the market for calvados cocktails.
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Dec 20, 2019 03:50
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We started playing with Martinez recipes. So far I’m enjoying 2oz bols genever 1.5 oz carpano antica 2 dash fee brothers orange gin barrel butters 2 dash fee brothers whiskey barrel aged bitters Did a few old Tom gin varieties but the genever ones are really hitting the spot.
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Dec 20, 2019 04:19
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