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Scrappy’s GF bitters are my go to
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Apr 9, 2020 01:44
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I think I'm going to be a patriotic  and go with Ms. Better's Bitters Grapefruit. I also have my eye on their Lime Leaf*, though the description for it makes it sound like their are leaf and stem flavors incorporated into it...They also have a bitter called "Trans-Canada", which has the description: quote:Experience a Trans-Canada road trip without leaving your seat! This bitter will bring you East to West; roll down your windows and smell what you see. This bitter brings you adventure without mileage or mess in your car. I emailed them to ask if they could clarify what this stuff tasted like. Professor Shark fucked around with this message at 14:15 on Apr 9, 2020 |
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Apr 9, 2020 13:24
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Scrappys are good yeah.
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Apr 9, 2020 13:27
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I like Dillon's tbh
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Apr 9, 2020 13:36
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Scrappys Cardamom Bitters are my favorite butters
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Apr 9, 2020 20:38
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I picked up Sorghum & Sassafras bitters and they are very cool. Made a variation on a Manhattan Transfer with them and bourbon and black tea tincture. Pandemic has been bad, but being home has given me time to experiment and start actually building my own recipes. I have a couple good ones if anyone wants to see them.
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Apr 9, 2020 20:51
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Sandwich Anarchist posted:I picked up Sorghum & Sassafras bitters and they are very cool. Made a variation on a Manhattan Transfer with them and bourbon and black tea tincture. 
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Apr 9, 2020 21:17
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Sandwich Anarchist posted:I picked up Sorghum & Sassafras bitters and they are very cool. Made a variation on a Manhattan Transfer with them and bourbon and black tea tincture. I think you know we do 
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Apr 9, 2020 21:19
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I put these in the app Mixel for easy access, so I'll just post the screen shots. The tinctures are home made by steeping ingredients in 190 proof vodka for 3 days, straining, and adding an equal amount of water. Made the rhubarb shrub as well.  
Sandwich Anarchist fucked around with this message at 21:39 on Apr 9, 2020 |
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Apr 9, 2020 21:36
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Sound good! If you want to up the flavor complexity of your tinctures, you could try replacing the water with a water-based tincture. I.e., dilute your black tea tincture with a cup of black tea. Might not be necessary because you’re using such a high-proof base, but I bet there are flavor compounds that are hydro-soluble that you could capture. It’s what I needed to make my jasmine tincture more flavorful, but I was also using a lower proof base to begin with.
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Apr 9, 2020 21:47
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The Maestro posted:Sound good! Using actual black tea as the water component in the tincture is a great idea actually, thanks.
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Apr 9, 2020 22:01
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Sudden Clarity is really cool-sounding. Reads more like a 50/50 Martini than a Negroni to me, TBH. I want one.
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Apr 10, 2020 00:09
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prayer group posted:Sudden Clarity is really cool-sounding. Reads more like a 50/50 Martini than a Negroni to me, TBH. I want one. Best I can do is a pic before I drink one. Cheers. 
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Apr 10, 2020 00:56
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I ended up going with Ms. Better's Bitters Grapefruit and Cypressquote:32 botanical ingredients entwine to create a bitter that can truly be described as engaging. It will carry you to that moment when you twist the perfect most juicy grapefruit off a tree, it completes with a burst of pithy sweetness as you break into its peel. quote:Picture yourself on the summit of the ski hill, Fluffy snowflakes are gently falling, you can feel the warm sun at your back and are watching the ice slowly melt off the trees. There is the slightest hint of spring in the air. This is Cypress Bowl. I guess we will see what they are like!
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Apr 10, 2020 14:06
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This is a stupid-rear end question, but whats a good drink to get to-go? Or I guess, are there drinks that are BAD to get to go, I feel like drinking an old-fashioned ten minutes later out of a styrofoam cup is not ideal
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Apr 10, 2020 15:10
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The Chad Jihad posted:This is a stupid-rear end question, but whats a good drink to get to-go? Or I guess, are there drinks that are BAD to get to go, I feel like drinking an old-fashioned ten minutes later out of a styrofoam cup is not ideal If you’re making it yourself, it’s easy to make a couple of old fashioneds or manhattans and keep them in a flask. You can look up the appropriate ratio to substitute water for dilution from ice.
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Apr 10, 2020 15:25
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I'm pretty sure he's ordering from a restaurant, which can now serve cocktails to go most places. I'd just ask the restaurant to strain out the ice and re-ice it when you get home on any drink except anything carbonated or with egg white. You could even re-shake at home if you want the ~micro bubbles~
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Apr 10, 2020 17:10
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I’ve gotten a few bottled cocktails during this. They pre-dilute it so you just put the bottle in the fridge and pour when you’re ready.
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Apr 10, 2020 17:19
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BrianBoitano posted:I'm pretty sure he's ordering from a restaurant, which can now serve cocktails to go most places. I don't know of a single restaurant that is selling to-go cocktails on ice. They're either providing large format ice on the side, or you provide your own ice.
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Apr 10, 2020 17:24
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Anywhere good is prediluting for refrigeration
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Apr 10, 2020 18:43
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Sandwich Anarchist posted:Anywhere good is prediluting for refrigeration But what about the McNegroni?
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Apr 10, 2020 22:36
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Big Daq
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Apr 11, 2020 01:08
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Does anyone else put loads of citrus in their G&T’s? I put lots of line and lemon and soon grapefruit bitters in mine. When I’m able to get fresh mint I like to shake the gin with it and ice too 
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Apr 11, 2020 02:10
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Another one. Finally got it right. Was up in a nick and nora, then in a collins over crushed ice. The sour format is the way to go, and the grapefruit bitters make it sing. 
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Apr 13, 2020 02:07
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My contribution to cocktail creation is a ginger rig. 2 parts cognac 1 part Meyer lemon .75 parts ginger/honey syrup .5 parts orange Curacao Drinks similar to a sidecar hence the name, but I think the ginger really adds a nice background flavor.
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Apr 13, 2020 05:45
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I can never get a solid foam when I’m making sours. I use an egg white and dry shake but it just never stiffens up enough or gets much volume. I’m inclined to believe that it’s because I don’t currently have a double shaker and am using a julep shaker, so I just don’t have enough space to really get a proper whip going. Also, though, I’m just not a big fan of whiskey sours, I find! They used to be a favorite of mine but there’s something a little acrid about them that puts me off now. I’ll take a bourbon sidecar, or even better, D&C’s why not, which is basically a bourbon sidecar sweetened with maple syrup, any day.
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Apr 15, 2020 19:31
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Dry shaking is a waste of time. If you mean a cobbler shaker, which is also a waste of time, that's probably your problem. Get a boston shaker, more space for agitation/aeration.
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Apr 15, 2020 22:32
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Klauser posted:Dry shaking is a waste of time. If you mean a cobbler shaker, which is also a waste of time, that's probably your problem. Get a boston shaker, more space for agitation/aeration. I get thick and luxurious foams every time with a 10 second dry shake inside a cobbler shaker, so
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Apr 15, 2020 23:53
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You definitely need to dry shake eggs (at least for a gin fizz or any flip) and yeah in a boston shaker OR...you can also just use an immersion blender before shaking with ice instead....DOUBLE OR if you find an old-timey drink mixer (milkshake blender) at a garage sale, use that instead
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Apr 16, 2020 01:34
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reverse dry shake, and yeah buy a boston shaker. Also egg whites are better with fresher eggs.
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Apr 16, 2020 03:35
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So I have an ISI and NO2, I've done rapid infusions for cocoa nib rum and then lemoncello. What's another good one? Is mint Bailey's a thing? For that matter, can I infuse things with fat in them, or will the NO2 do something weird to the homogenization?
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Apr 16, 2020 15:09
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BrianBoitano posted:So I have an ISI and NO2, I've done rapid infusions for cocoa nib rum and then lemoncello. What's another good one? Is mint Bailey's a thing? For that matter, can I infuse things with fat in them, or will the NO2 do something weird to the homogenization? Cocktail Chemistry did a very complex take on the Pan-Galactic Gargle Blaster. He used his whipper in an unusual way to infuse the vodka and gin with lemon zest. https://www.youtube.com/watch?v=eqYJ5h1fPMo quote:~1.5oz (42ml) of vodka (Ol' Janx Spirit) He posted his actual tasting notes on Reddit. It's basically a Martini with a lemon twist on steroids. chitoryu12 fucked around with this message at 20:03 on Apr 16, 2020 |
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Apr 16, 2020 19:56
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chitoryu12 posted:Cocktail Chemistry did a very complex take on the Pan-Galactic Gargle Blaster. He used his whipper in an unusual way to infuse the vodka and gin with lemon zest. I only disagree with your view that it’s an unusual way to use the whipper. Seems like that’s the normal way to do infusions BrianBoitano posted:So I have an ISI and NO2, I've done rapid infusions for cocoa nib rum and then lemoncello. What's another good one? Is mint Bailey's a thing? For that matter, can I infuse things with fat in them, or will the NO2 do something weird to the homogenization? Mint whiskey for a mint julep turned out nice. I like it for fresher flavors - a jalapeño tequila done via rapid infusion will taste much fresher and fruitier than one done the traditional way. I found the flavor does fade eventually though. I’d bet you could use fat just fine. I mean, they’re meant to make whipped cream, which is just a lot of fat. The worst thing you could do is not take advantage of a cocoa nib rum flavored whippit when you discharge.
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Apr 17, 2020 00:21
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BrianBoitano posted:So I have an ISI and NO2, I've done rapid infusions for cocoa nib rum and then lemoncello. What's another good one? Is mint Bailey's a thing? For that matter, can I infuse things with fat in them, or will the NO2 do something weird to the homogenization? Turmeric gin is probably my favorite rapid infusion so far. Also, while it's not booze, making cold brew coffee in a couple of hours is another great use for rapid infusion.
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Apr 17, 2020 03:20
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e: ^^ both of those are AMAZING ideas. We have farmer's market turmeric that we need to dry/preserve before we move in 3 weeks, and I have civet coffee in the freezer that I also need to "spend out" on.The Maestro posted:The worst thing you could do is not take advantage of a cocoa nib rum flavored whippit when you discharge. I have been such a fool
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Apr 17, 2020 03:28
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What's the best technique for foaming an egg white in a drink? I know you give it a dry shake, but is that all? Just shake the motherfucker for like 5 minutes straight or what? Should I add everything and the white in a boston shaker and just go ham?
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Apr 17, 2020 23:40
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It depends on what you're looking for really. Something like a Ramos can take a while to come together properly I've found. For more normal foam/egg white drinks I will dry shake for a few minutes and then do teh Dave Arnold large cube/smaller cubes and that works well for me.
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Apr 18, 2020 00:05
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https://www.youtube.com/watch?v=sbloHsAFqXY
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Apr 18, 2020 00:09
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PRADA SLUT posted:What's the best technique for foaming an egg white in a drink? I know you give it a dry shake, but is that all? Just shake the motherfucker for like 5 minutes straight or what? Should I add everything and the white in a boston shaker and just go ham? For a normal foam like on a sour, you do the "reverse dry shake". You add all the ingredients to the shaker and shake for like 30 seconds or so, THEN add ice and shake to chill and dilute. Strain into the glass and give it a sec, and the foam will settle and rise to the top. The drink I posted an image of up page took maybe 45 seconds to make.
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Apr 18, 2020 03:14
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Fresher eggs make more of an impact than the minute details of the shake. As long as you shake it with a lot of vigor you'll get big egg whites. The finer your strainer the less foam You'll get, but you'll also get finer, smoother foam with a finer strainer.
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Apr 18, 2020 03:55
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