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wormil posted:What is the go-to cocktail app? Please Don't Tell
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May 22, 2020 19:40
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| # ? Jun 3, 2024 17:46 |
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PRADA SLUT posted:Please Don't Tell Never heard of it
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May 22, 2020 20:35
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Living up to it's name I guess.
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May 22, 2020 21:22
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chitoryu12 posted:This is from Dave Arnold's Liquid Intelligence so I generally trust him, but I've personally not noticed much difference between freshly squeezed juice and juice from a bottle squeezed a few hours ago. I could maybe tell a difference doing side-by-side tastings, but I'd never tell just going to the bar and ordering a drink. Checks out, as I own that book! Though, really, how many of us have a bottle of orange juice sitting in our fridge right now that has been open for a week+ ? They will definitely get gnarly given enough time but, like unopened wine storage, I feel like things are significantly more durable than the extreme purists give credit for.
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May 23, 2020 02:49
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Sandwich Anarchist posted:Never heard of it Apple only. My favorite app so far is My Cocktail Bar, easy to use, simple UI, ingredients can be added from the recipe or main menu, it doesn't treat branded and generic liquor recipes differently, but it is mostly classic recipes. A lot of them try to be clever or cute and the UI suffers.
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May 23, 2020 18:47
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wormil posted:Apple only. Plus a husbando to keep you company 
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May 23, 2020 20:09
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Cocktail app sponsored by Kongregate
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May 23, 2020 20:10
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Who needs a husbando when you got two hamsters
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May 24, 2020 00:41
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I am checking if I'm going to die. I made a bunch of shrub syrups a while ago and am wondering if these have a shelf life. They've been in the fridge since their creation, and I'm assuming given the volume of sugar and vinegar in them (I did 1:1:1 fruit:sugar:vinegar) that they will keep more or less forever, but wanted to check if anyone actually knows. I'm drinking a gin shrub right now with my raspberry syrup so RIP to me in advance if I'm going to die.
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May 24, 2020 01:02
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Nah you're fine. They technically don't even need refrigeration. The worst you're going to see happen to them (assuming they aren't contaminated by something) is degradation of flavors.
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May 24, 2020 01:15
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Grand Fromage posted:I am checking if I'm going to die. I made a bunch of shrub syrups a while ago and am wondering if these have a shelf life. They've been in the fridge since their creation, and I'm assuming given the volume of sugar and vinegar in them (I did 1:1:1 fruit:sugar:vinegar) that they will keep more or less forever, but wanted to check if anyone actually knows. You’re fine. High concentrations of sugar or vinegar will kill pretty much anything.
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May 24, 2020 03:32
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Thinking on it, it seems kind of weird that I’ve never seen a tiki recipe call for amaretto. You’d think that almond flavor would be desirable.
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May 24, 2020 03:52
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PRADA SLUT posted:Plus a husbando to keep you company No idea where you found that, it doesn't even come up in a search but I'm talking about the version by Roman Shuvaev.
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May 24, 2020 03:57
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Anonymous Robot posted:Thinking on it, it seems kind of weird that I’ve never seen a tiki recipe call for amaretto. You’d think that almond flavor would be desirable. Don’t they use orgeat for that?
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May 24, 2020 04:11
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wormil posted:No idea where you found that, it doesn't even come up in a search but I'm talking about the version by Roman Shuvaev. Ah, looks like that’s an Android app.
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May 24, 2020 05:07
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zmcnulty posted:Who needs a husbando when you got two hamsters I would like to know more about the hamster bartenders
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May 24, 2020 09:52
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Errant Gin Monks posted:Don’t they use orgeat for that? Yeah, but I wonder why nobody ever puts amaretto in that role. Too heavy? Seems like it’d be a nice fit.
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May 24, 2020 10:33
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They're super different flavors imo.
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May 24, 2020 17:05
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Orgeat has an almost meaty flavor, like you’re drinking a food. Amaretto tastes like brandy-flavored almond extract It’s like a vanilla milk shake vs vanilla that you bake with
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May 24, 2020 19:49
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I wonder if my experience is skewed because I’ve only ever had Small Hand Foods orgeat, which has a marizpan like flavor.
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May 24, 2020 21:02
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Anonymous Robot posted:I wonder if my experience is skewed because I’ve only ever had Small Hand Foods orgeat, which has a marizpan like flavor. I have some from some Liber&Co and it’s the same way
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May 24, 2020 22:28
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CleverHans posted:I would like to know more about the hamster bartenders It's just a dumb tamagotchi-like game rather than an actual cocktail app. You harvest seeds to order drinks, and talk to the bartenders/regulars that come through. I don't think there's an English version available. https://www.serori.co.jp/hambar/
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May 25, 2020 02:35
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zmcnulty posted:It's just a dumb tamagotchi-like game rather than an actual cocktail app. You harvest seeds to order drinks, and talk to the bartenders/regulars that come through. I don't think there's an English version available. if youre going to play a bartender game why would it NOT be VA-11 Hall-A?!
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May 25, 2020 02:59
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If you want a really surprising drink, here's one my partner made up years ago that she's just sharing with me now. I wish I'd known about it longer! It really straddles that line between sweet and earthy. 1 oz beet gin (soak a shredded beet in 750ml of gin) 1 oz fernet branca 1 oz lime juice .75 oz orgeat .25 oz simple If you'd like you can do beet simple syrup instead, if you do that make the orgeat/simple ratio 50/50. Still needs a name too so if you have any fun ideas we're open!
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May 25, 2020 22:49
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Carillon posted:If you want a really surprising drink, here's one my partner made up years ago that she's just sharing with me now. I wish I'd known about it longer! It really straddles that line between sweet and earthy. Saving this and picking up some beets. As for names, it begs some reference to Dwight Schrute. What gin do you recommend?
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May 26, 2020 03:30
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I used tanqueray and it was fantastic. Using Hendricks or something soft would likely get lost, I think you need the structure for a London style. To be fair I feel that way about most gin applications.
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May 26, 2020 03:56
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How long did the infusion take? Are you saying you can do beet simple instead of the infusion?
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May 26, 2020 04:18
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So I did an infusion just overnight. I didn't do a beet simple but was told by my partner that the effect was quite similar with a beet simple. She said she was surprised at how much of the same drink it was when we did the beet infusion.
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May 26, 2020 05:23
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Add a little citric to the beet infusion and keep it cold. It browns out pretty fast otherwise.
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May 26, 2020 08:40
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The Bandit posted:Add a little citric to the beet infusion and keep it cold. It browns out pretty fast otherwise. What? Are you saying the beet infused gin goes brown?
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May 26, 2020 12:07
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I gave Master's Gin a try last night because I'm burning myself out on Tanqueray, my go-to workhorse gin. I didn't find it nearly as citrusy as theginisin.com suggested but I DID find it just as alcohol-burning as they mentioned and found it poor for G&T's. I'm hoping with Nova Scotia's low numbers that Steinhart will be more accessible, as it has been the most enjoyable gin I've had (though a potential headache monster at almost 48%)
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May 26, 2020 12:49
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Sandwich Anarchist posted:What? Are you saying the beet infused gin goes brown? I dunno about a beet simple, but beet gin doesn't.
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May 26, 2020 17:23
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Sandwich Anarchist posted:What? Are you saying the beet infused gin goes brown? I’ve had issues with beet infused rum oxidizing and going brown for sure
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May 26, 2020 18:26
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Are these raw beets? Peeled? With most things, you can blanch them first so that they don’t oxidize. I mean, I’ve done it with herbs before blending up to make a syrup that stays green, but I dunno poo poo about beets. We used to do a reposado tequila sour with beet juice run off though. The beets would be roasted with baking spices for a salad, and I’d collect the run off juice and combine with a cinnamon simple syrup. Add reposado tequila, sour mix (2:1:1 oj  lime), Cynar, and egg white, and you have a gorgeous purple deliciously earthy cocktail. Garnish with some grated cinnamon and a sage leaf for color contrast.
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May 27, 2020 03:04
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I'm pretty sure a little bit of citric acid powder would stop it from oxidizing too.
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May 27, 2020 07:53
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I’ve done raw and roasted, I think the flavor is better raw and iirc that’s when I had the issues. I’m talking 2-3 weeks. I was just saying for home use you might want to take precaution to preserve it because the color will go off.
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May 27, 2020 07:59
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Any interesting bitters I could mix with straight fizzy water to make a zero-cal drink?
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May 27, 2020 20:01
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PRADA SLUT posted:Any interesting bitters I could mix with straight fizzy water to make a zero-cal drink? I’m really fond of Fee Brothers’ orange bitters in plain seltzer. Edit: Strongwater’s floral bitters, with lavender, chamomile, and wormwood are nice too.
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May 27, 2020 20:05
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"I tried putting tonic syrup in my coffee so you don't have to. It was interesting but very bad flavor, not recommended" ...is what I would have said if I weren't afraid of a good VC opportunity. Step right up and try the latest weight loss coffee fad, Cure-all Coffee! $10 a cup BrianBoitano posted:Ascorbic would be even better antioxidant without impacting flavor as much. Slightly bitter but basically no tartness. I bought a kilo on a whim which is way too much, so I'm willing to send a baggy free to any cocktail goons want to try some. Same offer for malic acid, which is sour apple & what differentiates lime from lemon. I'm playing with making different sodas for easy highballs and zero-proof drinks. Last day for this if you want some, want to send batches all out tomorrow with the mail. BrianBoitano fucked around with this message at 20:13 on May 29, 2020 |
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May 27, 2020 22:17
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Any idea on how to use these Mrs. Better's Tonic Bitters? It looks like it's quinine and spices? Can you OD on quinine? I'd like to make G&T's with soda water and very few calories
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May 28, 2020 23:31
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