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No it's a new thing that I invented
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Jul 20, 2020 02:56
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I made an Aviation substituting Bacardi Dragonberry for the gin Thinking of calling it a Dragon's Flight
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Jul 20, 2020 03:03
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Halloween Jack posted:Orangecello is also very easy to make. I use a 30% abv orangecello instead of Cointreau. i was looking into doing this and it's basically just - infuse a bunch of peels in neutral spirit - after a few weeks, add simple syrup to preferred sweetness level am i missing anything or would that do the trick?
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Jul 20, 2020 03:25
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My little experience: As little pith as possible or it will become incredibly bitter. I use a big microplane zester from a commercial kitchen supply. I'd also use as much zest as possible then dilute it out with a neutral spirit (I just zested about 30 limes and 20 lemons into twice as much spirit for example) - my first limoncello made everything actively worse no matter how much I wished otherwise, wet cardboard. This years orangecello and lime-oncello were fantastic. If you heat the whole solution then add warm syrup can get it clear apparently if that matters to you. E: Flavor changes fairly strongly with the sugar content, fun to play with.
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Jul 20, 2020 07:05
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eke out posted:i was looking into doing this and it's basically just You can also do it in a few hours if you’re a dork and infuse sous vide
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Jul 20, 2020 11:28
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Can anybody give me some advice on proper floating/layering methods? I tried pouring about 1/4 oz. of red wine over the back of a bar spoon on top of a whiskey sour last night and ended up with a red whiskey sour. It still tasted just fine, but for all the effort I may as well have just added it before mixing.
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Jul 20, 2020 16:37
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Perpetual Hiatus posted:My little experience: eSports Chaebol posted:You can also do it in a few hours if you’re a dork and infuse sous vide thanks! a lot of sites seem to say sous viding @ 135 for 2 hours is enough, i might give that a shot
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Jul 20, 2020 16:58
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Meaty Ore posted:Can anybody give me some advice on proper floating/layering methods? I tried pouring about 1/4 oz. of red wine over the back of a bar spoon on top of a whiskey sour last night and ended up with a red whiskey sour. It still tasted just fine, but for all the effort I may as well have just added it before mixing. I’d also love any tricks about this, I’ve never been successful floating rum, amaretto, or anything else.
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Jul 20, 2020 16:59
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If you have a proper bar spoon with the corkscrew stem, you can stick the spoon into the drink vertically and then slowly pour the liquid down the stem. It will spiral and lose all the momentum from gravity and then not be able to penetrate into the drink. Really though it is just finesse and practice.
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Jul 20, 2020 17:22
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Klauser posted:No it's a new thing that I invented The Jalisco Daquiri - quite innovative.
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Jul 23, 2020 07:37
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Sandwich Anarchist posted:If you have a proper bar spoon with the corkscrew stem, you can stick the spoon into the drink vertically and then slowly pour the liquid down the stem. It will spiral and lose all the momentum from gravity and then not be able to penetrate into the drink. Really though it is just finesse and practice. Without the bar spoon, you'd need to arrest the momentum by getting your spoon to fit, cup side up (as if you're about to take a sip), just above the drink level. You're basically pouring into a spoon that slowly leaks out the side. This does require your drink to reach near the top of the glass, since most spoons can't sit flat on a liquid surface if they are angled down to fit in the glass.
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Jul 23, 2020 14:00
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1.5 oz white rum 1 oz fresh grapefruit juice 1/3 oz lime juice 1/2 oz simple syrup over ice and topped with a few oz of soda. It's somewhere between a daiquiri, fizz, and Hemingway, but it's very refreshing.
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Jul 24, 2020 00:17
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Sandwich Anarchist posted:If you have a proper bar spoon with the corkscrew stem, you can stick the spoon into the drink vertically and then slowly pour the liquid down the stem. It will spiral and lose all the momentum from gravity and then not be able to penetrate into the drink. Really though it is just finesse and practice. Thanks. I do have a corkscrew-stem bar spoon and this worked perfectly.
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Jul 24, 2020 08:33
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eke out posted:i was looking into doing this and it's basically just After zesting, I juice all the oranges and freeze the juice. When it's time to filter the zest from the spirit, I add the juice back in. I also stir the zest into the simple syrup to get that last bit of orange flavour. None of this is really necessary, but it's what I like to do.
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Jul 24, 2020 17:34
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You could freeze distill the juice to try and concentrate the flavors at that point, yeah? You've already done half the work at that point! Can somebody suggest simple mocktails? My wife and I enjoy drinks which are citrus-forward, floral (not fruity), and/or refreshing. Even someone searching archives and quoting prior mocktail chat would be great, I think the ios awful app doesn't have search. I'm currently on a newborn's schedule, and part of that is abstaining from alcohol. Doesn't mix with feeding every 2-3 hours. I do have time to juice citrus and pick mint though!
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Jul 24, 2020 19:36
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I juice like 4 limes and 3 lemons, add sugar to tate, maybe like 100g of sugar to taste, quarter up another lemon and lime, put the juice, sugar and whole fruit a container muddle to get the oils out, then add some mint and muddle that (I add separately as if you add all at once you can overextract the mint). Now you've a nice syrup you can add to seltzer to make sparkling limeaid.
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Jul 24, 2020 20:47
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Carillon posted:I juice like 4 limes and 3 lemons, add sugar to tate, maybe like 100g of sugar to taste, quarter up another lemon and lime, put the juice, sugar and whole fruit a container muddle to get the oils out, then add some mint and muddle that (I add separately as if you add all at once you can overextract the mint). Now you've a nice syrup you can add to seltzer to make sparkling limeaid. This, but zest the fruit ahead of time. I usually zest 8-10 limes, cover with a cup of sugar. Let it sit for 8-24 hours, shake it occasionally. Add enough water to dissolve the sugar. If you want floral, a lavender simple is easy to make as well. Do a quick toast of the lavender in a saucepan, add a couple cups of water. Bring to a boil, simmer for 5 minutes or so. Cool it, strain the flowers, add an equal part of sugar and dissolve. A homemade grenadine also makes a tasty floral citrus drink. 2 cups pomegranate juice 2 cups sugar 2T pomegranate molasses 1t orange blossom water Combine it over heat, stir til the sugars dissolved. I don’t reduce mine, but some people do.
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Jul 24, 2020 20:58
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BrianBoitano posted:Can somebody suggest simple mocktails? *urge to post insanely involved mocktail recipes intensifies*  The Campari substitute from Zero by the Alinea/Aviary guys. It's really good. So far have had success with this, fake sweet vermouth, fake gin, fake tequila, and fake triple sec. The fake mezcal (involving burnt pineapple skin and liquid smoke) was a failure though. I should just try their crazy original mocktails that aren't just substitutes though. eSports Chaebol fucked around with this message at 21:08 on Jul 24, 2020 |
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Jul 24, 2020 21:06
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As far as insanely involved temperance drinks go, the hot toddy from The Aviary looked delicious. https://youtu.be/7QkrjZiruwA
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Jul 24, 2020 21:08
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Also look into shrubs. You can get some pretty awesome flavors into it that you then lengthen with soda water or ginger ale etc. You can get quite creative with different herb/fruit/vinegar combos. I haven't done one in a while but my most successful in the past was a strawberry basil one.
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Jul 24, 2020 21:11
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Carillon posted:Also look into shrubs. You can get some pretty awesome flavors into it that you then lengthen with soda water or ginger ale etc. You can get quite creative with different herb/fruit/vinegar combos. I haven't done one in a while but my most successful in the past was a strawberry basil one. Strawberry black pepper shrub with Demerara sugar is super tasty with some soda water
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Jul 24, 2020 21:21
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Look into mocktails based around fruit juices and syrups combined with ginger beer or soda water and bitters to round out the flavor. It's not a hard thing to experiment with, and the bitters and ginger beer prevent it from being an overly sweet juice mixture. You can also make the base from fresh grapefruit juice, which is tart enough to be balanced by the other ingredients and can help you build a tiki-style drink without booze.
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Jul 25, 2020 00:56
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There are some great zero proof spirits available too. Ritual is a brand that uses botanicals to provide the signature alchoholic burn to their stuff, I have their gin and it's good. They do a whiskey and tequila but I haven't had either yet.
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Jul 25, 2020 01:50
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Fuckin cheers, all. I'm going to try all of those reasonable ones, though I won't be macerating the zesr for now. Might even look up the campari one, that's one of our mutual favorite bottles. For lavender, is this okay or do I look around for fresh? https://www.amazon.com/dp/B07D7HPJF8/ref=cm_sw_r_cp_api_i_bK4gFbZPTTSJ1 Today is baby Boitano's 1 week old day, so I'm going to go see what we have in the fridge! I made seltzer 8 days ago but didn't transfer it from its plastic to a glass bottle, here's hoping it's still good!
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Jul 25, 2020 02:21
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I’ve got lots of friends that don’t drink, and I’ve been real curious about the Seedlip brand stuff.
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Jul 25, 2020 02:22
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Anonymous Robot posted:I’ve got lots of friends that don’t drink, and I’ve been real curious about the Seedlip brand stuff. I haven't had it, but I've heard good things. Again I'll plug Ritual for the most true to experience zero proof liquor.
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Jul 25, 2020 02:33
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BrianBoitano posted:Fuckin cheers, all. I'm going to try all of those reasonable ones, though I won't be macerating the zesr for now. Might even look up the campari one, that's one of our mutual favorite bottles. That’s fine for lavender. Fresh is awesome, but the dried stuff will work almost as well.
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Jul 25, 2020 03:44
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I've got a bunch of rhubarb jam I need to use up before it goes bad, anyone have recipe ideas? I was thinking gin or tequila but hadn't gotten much farther than that so far.
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Jul 26, 2020 00:41
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vlad3217 posted:I've got a bunch of rhubarb jam I need to use up before it goes bad, anyone have recipe ideas? I was thinking gin or tequila but hadn't gotten much farther than that so far. Gin and Jam is classic. 2 ounces gin 2 tablespoons jam Shake with ice and strain, top with soda water.
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Jul 26, 2020 01:20
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Sandwich Anarchist posted:Gin and Jam is classic. Badly mixed versions of this is where I gave us our current thread title, so be judicious with the straining.
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Jul 26, 2020 01:35
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Sandwich Anarchist posted:Gin and Jam is classic. This does sound good, though I think the only soda water I have is Topo. I'll give it a try though, there's a lot of jam left. chitoryu12 posted:Badly mixed versions of this is where I gave us our current thread title, so be judicious with the straining. Exactly my concern
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Jul 26, 2020 03:45
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vlad3217 posted:This does sound good, though I think the only soda water I have is Topo. I'll give it a try though, there's a lot of jam left. Just made this with Topo. It’s good OP
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Jul 26, 2020 04:05
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My mate, who is the best/worst influence, is getting me into cocktails. So far the wifey and I have focused on the humble Daiquiri, but some orgeat has been ordered and we're ready for the Mai Tai. Where should we go from here? I think we'd like something more in the "some fruit juice added" direction rather than the "hard liqueur plus other hard liqueur" Old Fashioned/Manhattan style... currently the bar has: Xaymaca, Appleton 12YO, Havana club light and something else rums. Bombay Sapphire, Botanist gins. Generic tequila. Angostura. Port. A fairly old bottle of Cointreau.
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Jul 28, 2020 12:03
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Cointreau doesn't spoil, it's 80 proof!
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Jul 28, 2020 13:58
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One of my favorites is a southside, which is gin, simple, lemon juice and then mint that you shake together and serve up. The mint is really nice in the drink. You can then take that cocktail and serve it in a collins glass with seltzer and you have a southside fizz which is nice and refreshing. Take away the mint and you've made a collins. Take away the simple and replace lemon with lime and you've a gin rickey.
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Jul 28, 2020 17:09
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Guess I made a Collins then. Very drinkable but a bit pedestrian. Tasted like something teenage girls would chug by the gallon. Also needed more lemon and less simple and maybe a more interesting gin than Tanqueray.
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Jul 28, 2020 19:12
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How dare you call a collins pedestrian
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Jul 28, 2020 19:14
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bolind posted:Guess I made a Collins then. Very drinkable but a bit pedestrian. Tasted like something teenage girls would chug by the gallon. Also needed more lemon and less simple and maybe a more interesting gin than Tanqueray. The simpler the drink the more I find proper ratios matter.
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Jul 28, 2020 20:57
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What do I need to know about Ouzo? We've arbitrarily settled on Greek as a party theme and I was thinking of doing some kind of cocktails using that. And/or just offering a shot to anyone who wants it. I've already googled a few cocktail ideas that look pretty solid, but are there recommended brands/varieties? (I'm fairly certain I've never had it before in any form.)
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Jul 28, 2020 21:14
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Sir Lemming posted:What do I need to know about Ouzo? We've arbitrarily settled on Greek as a party theme and I was thinking of doing some kind of cocktails using that. And/or just offering a shot to anyone who wants it. I've already googled a few cocktail ideas that look pretty solid, but are there recommended brands/varieties? (I'm fairly certain I've never had it before in any form.) I’d go the route of modifying absinthe drinks. Sazerac with an ouzo rinse for example. If you have people who are into super anisette forward drinks a death in the after noon would be fun for a party. Hell, pick up some sparkling xinomavro and go all the way.
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Jul 28, 2020 21:28
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