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I’ve got a bunch of really good oranges that are gonna go off soon. Can I rind them and freeze them for old fashioneds? Would be nice to have some in stock that I can just pull out instead of buying big bags and wasting 90% of the produce.
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Dec 28, 2019 15:13
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I was gifted a bottle of Kura for Christmas. Funny enough, it’s apparently a Japanese whisky only insofar as the bottler imported a bunch of scotch and aged it for a few years. It tastes alright straight- I’m not a big scotch fan but it’s very light on smoke- but there’s a slight acrid note to it that’s become more pronounced in any cocktails I’ve tried it in thusfar. Sad that my gift-giver got pretty hoodwinked on the price of this.
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Dec 28, 2019 17:11
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Carillon posted:Anyone have a good pisco punch recipe? It's a great spirit and I'd love to do more than a sour with it, plus I know the Bay area haa a special relationship with pisco punch. Chilcanos can be fun if you're looking for a change of pace from the pisco sour. The only pisco punch recipe I have on hand, I haven't tried yet because it calls for a whole bottle and makes a whole punchbowl. If you're interested I can type it up later. You can infuse piscos too, I made a raspberry one last month which is pretty nice in a pisco sour.
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Dec 28, 2019 18:20
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Wife and I dogsat for this past week and were gifted this from the dogsitee- What on Earth do I do with this? It looks like Bailey's but with tequila instead of whiskey.
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Jan 1, 2020 05:21
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Bape Culture posted:I’ve got a bunch of really good oranges that are gonna go off soon. Can I rind them and freeze them for old fashioneds? Would be nice to have some in stock that I can just pull out instead of buying big bags and wasting 90% of the produce. I would zest them for orangecello and crush the fruit for syrup, myself. Because I did it yesterday.
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Jan 1, 2020 05:36
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C-Euro posted:Wife and I dogsat for this past week and were gifted this from the dogsitee- Have you tasted it? If it doesn't taste lovely and/or super artificial on its own, and is just too sweet or something, you could just do a duo with it and actual tequila (I'd go reposado) on the rocks, stirred. Also, tequila pairs well with sherry, so you may be able to mess with something like 1:1:1 tequila:amontillado/oloroso sherry:this stuff? If it's not gross to look at (i.e. super cloudy and pale), by transposition you could maybe sub it for sweet/PX sherry in any modern cocktail calling for PX and see what that does? Just imagining what this might taste like I'm tempted to try it with like chartreuse or something, but who knows if that would actually work. If it totally sucks on its own, you're screwed though.
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Jan 1, 2020 07:01
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Slightly hijacking your post - got a small bottle of px sherry for chrimbo, any recs for what to make with it? Will probably try it in place of vermouth in a manhattan first of all!
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Jan 1, 2020 10:24
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field balm posted:Slightly hijacking your post - got a small bottle of px sherry for chrimbo, any recs for what to make with it? Will probably try it in place of vermouth in a manhattan first of all! Do a Dolly Dagger. 1 dark jamaican rum 1.5 px sherry .75 lime .5 simple 1t vanilla syrup Whip, strain into highball over crushed ice, swizzle, garnish mint
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Jan 1, 2020 10:28
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Sandwich Anarchist posted:Do a Dolly Dagger. That sounds pretty good! I have some dark spiced rum on hand, i might try it with that and omit the vanilla syrup. I've been meaning to expand my rum selection anyway!
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Jan 1, 2020 10:38
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With that much PX, I'm surprised it needs additional sweetening.
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Jan 1, 2020 21:14
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Gonna show my rear end with a question; is there a significant difference between a particular fruit liqueur and a fruit flavored Brandy? If I'm reading right, they're both liqueurs, just one is Brandy based and the other is from something neutral, usually? I've never had just Brandy, only flavored, so I don't know.
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Jan 2, 2020 15:44
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Admiral Joeslop posted:Gonna show my rear end with a question; is there a significant difference between a particular fruit liqueur and a fruit flavored Brandy? If I'm reading right, they're both liqueurs, just one is Brandy based and the other is from something neutral, usually? I've never had just Brandy, only flavored, so I don't know. Brandy is, as Wikipedia says, “a spirit made from distilling wine.” As with wine, “brandy” with no qualifiers is assumed to be grape brandy; IOW, distilled from grape wine. If it is made from another fruit wine, such as plums, pears, or apples, then it is “plum brandy” or “pear brandy” and so on. Many also have other names, which may be tied up with DOC’s or other cultural concerns. Calvados is a french apple brandy, for instance. This is true of grape brandies as well, cognac being the obvious example. Liqueurs are sweetened (and usually otherwise flavored) booze. Brandies, whether from grapes or other fruit, are distilled spirits with no added sugar.* Cherry Heering (a liqueur) therefore tastes nothing like cherry brandy. (And very little like maraschino, another cherry liqueur.) Distill a brandy enough times and you get eau de vie. Now ask about the difference between eau de vie and vodka.  * Is backsweetening a thing with brandy? If so, it would be a pedantic exception here.
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Jan 2, 2020 16:43
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"Brandy" is simply the term for alcohol derived from fruit. It encompasses a huge range of spirits, from the most well known -- Cognac to old world brandies like grappa & slivovitz, to tropical oddities like Feni, which is distilled from Cashew Apples in India. Liqueur (or Crème, the French synonym) is an alcoholic beverage that has been flavored and/or sweetened to taste however the producer desire. This includes making them taste like fruit. There are no real rules about how to make a liqueur. They can range from low abv to as high as 35% and can be made from NGS, brandy, whiskey, or any other spirit. pgroce posted:* Is backsweetening a thing with brandy? If so, it would be a pedantic exception here. For Fart Car '97 fucked around with this message at 16:52 on Jan 2, 2020 |
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Jan 2, 2020 16:49
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To use a simple example, Grand Marnier and Cointreau are both orange liqueurs. They're made by starting with liquor, further distilling it with orange peels, then adding sugar. They taste very different because Grand Marnier starts with grape brandy and Cointreau starts with neutral grain spirits distilled from sugar beets. Grand Marnier is an orange liqueur that's brandy-based, but it's not orange brandy, since it's not actually distilled from orange fruits.
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Jan 2, 2020 17:34
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What’s cherry heering like? I’ve only had maraschino.
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Jan 2, 2020 17:41
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They're not much alike. Heering is a thick, dark, rich, spiced cherry liqueur. It's made for drinking neat while watching Black Sabbath during a snowstorm while a guy keeps banging on your door shouting "Come out, Neville!"
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Jan 2, 2020 17:49
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Cherry Heering is like the fluid that luxardo cherries are jarred in, but formulated as a beverage. Luxardo maraschino is Robotussin, but formulated as a beverage. Both rule.
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Jan 2, 2020 18:00
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All those answers make sense. And a double yes to the maraschino liqueur. I wasn't expecting that particular taste and it slightly soured me on it but I'll find drinks to use it in. Excited to get some Heering and also Grand Marnier to compare to the Cointreau I've got.
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Jan 2, 2020 18:23
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I will say, while I've found some acceptable substitutes for Cointreau, I haven't found any brandy-based orange liqueurs that taste very much like Grand Marnier. There are good ones, but brandy being brandy, they're all different.
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Jan 2, 2020 18:45
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Admiral Joeslop posted:All those answers make sense. And a double yes to the maraschino liqueur. I wasn't expecting that particular taste and it slightly soured me on it but I'll find drinks to use it in. It's important to know that Maraschino is made from Marasci cherry pits. Cherry liqueur like Heering is made to taste like cherry fruit syrup.
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Jan 2, 2020 18:50
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Halloween Jack posted:I will say, while I've found some acceptable substitutes for Cointreau, I haven't found any brandy-based orange liqueurs that taste very much like Grand Marnier. There are good ones, but brandy being brandy, they're all different. I think that Grand Gala is a perfectly acceptable substitute in punches and sangrias.
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Jan 2, 2020 19:03
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I’ve recently discovered that digestifs actually seem to work, which is really surprising to me. I’m highly suspicious of any “natural remedies,” particularly folksy stuff like digestifs, but both myself and my partner have found that they work at least as well as over-the-counter medicine for an upset stomach.
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Jan 2, 2020 19:03
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Anonymous Robot posted:I’ve recently discovered that digestifs actually seem to work, which is really surprising to me. I’m highly suspicious of any “natural remedies,” particularly folksy stuff like digestifs, but both myself and my partner have found that they work at least as well as over-the-counter medicine for an upset stomach. Ango in ginger beer is a magic potion to cure hangover queasiness
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Jan 2, 2020 19:12
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Kenning posted:I think that Grand Gala is a perfectly acceptable substitute in punches and sangrias.
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Jan 2, 2020 19:22
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Anonymous Robot posted:I’ve recently discovered that digestifs actually seem to work, which is really surprising to me. I’m highly suspicious of any “natural remedies,” particularly folksy stuff like digestifs, but both myself and my partner have found that they work at least as well as over-the-counter medicine for an upset stomach. Ango, at least, has herbs in it that contain compounds that have been proven to have calmative properties.
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Jan 2, 2020 19:24
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Underberg also works wonders after a meal
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Jan 2, 2020 20:13
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After Thanksgiving this year I was sitting around feeling a bit bloated and I remarked that I would kill for some Fernet. My friend who was present reported that she had purchased a bottle the previous evening, and it was still in her car. It was a Thanksgiving miracle, and it really helped calm the belly.
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Jan 2, 2020 20:23
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I can vouch for Fernet. It was given to me at the Crown & Crow in DC for the first time when I complained that I couldn't order another drink due to having eaten and drank too much before coming there. Last summer I ended up having to take a shot of it when my boss suddenly sat down next to me at a German restaurant and I needed to finish my entire plate and a liter of beer in 20 minutes to escape. It's like magic how quickly it settles your stomach.Sandwich Anarchist posted:Ango in ginger beer is a magic potion to cure hangover queasiness You can also use regular soda water if you don't have ginger beer. My mom started doing it when she began having issues after her surgery with queasiness (which turned out to be an infection from a bad mesh job).
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Jan 2, 2020 22:10
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Speaking of Ango, I've recently taken extremely well to the Alabazam. I'm looking for other cocktails that use 1/4oz or more bitters of whatever description, if you've got one or two you care for.
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Jan 3, 2020 03:23
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Trinidad Sour 1.5 oz. Angostura bitters 1 oz. orgeat .75 oz. lemon juice .5 oz. rye
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Jan 3, 2020 03:55
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Angostura Colada 1.5 ango .5 light overproof rum 2 pineapple juice 1.5 coco lopez 1 lime juice Shake, strain into snifter over crushed ice. Orange slice, grated nutmeg, pineapple leaf garnish
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Jan 3, 2020 05:37
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Bitter Mai Tai 1 ½ oz. Campari ¾ oz. Jamaican rum ½ oz. orange Curaçao 1 oz. fresh lime juice ¾ oz. orgeat I had this at a restaurant that had it listed as a Mai Negroni. If you like those two drinks this might blow you away. It's bitter but cut with that orgeat, it's a great discovery for me.
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Jan 6, 2020 21:26
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Sandwich Anarchist posted:Angostura Colada This is a 6.5oz cocktail before dilution. What the hell?
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Jan 6, 2020 21:30
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Yeah, that's Tiki for you.
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Jan 6, 2020 21:34
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Kenning posted:Yeah, that's Tiki for you.
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Jan 6, 2020 21:44
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Yeah, you're supposed to pour it into a tall glass that looks like a totem pole, if the totem is Boba Fett. This is a total newbie question: I'm batching Aviations for a party this weekend, and I've never really done it before. (I've made punch, but the fruit juice provided all the "weak" I needed.) I have no idea how much to dilute.
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Jan 6, 2020 22:12
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Carillon posted:Bitter Mai Tai Yeah this drink loving rules. If you have someone who doesn't like Campari this has a good chance at converting them.
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Jan 6, 2020 22:23
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A fun experiment I did for a while was replacing grenadine in any recipe with Campari. Sometimes didn't work, often did. Extra complexity and depth
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Jan 6, 2020 22:33
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Halloween Jack posted:Yeah, you're supposed to pour it into a tall glass that looks like a totem pole, if the totem is Boba Fett. The easiest way is to make one to your specifications, weigh the drink before you add ice, add ice, stir/shake, then remove the ice and weigh to get how much ice you've added. (It's what Dave Arnold of Liquid Intelligence recommends). Maggie Hoffman also suggests that but then gives the rule of thumb of 17 and 25%
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Jan 6, 2020 23:24
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Klauser posted:Yeah this drink loving rules. So timely, I just made one of these last night. Use Smith + Cross to really make it amazing.
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Jan 6, 2020 23:33
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