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I don’t like many of Fee Bro’s bitters, but I like their Aztec Chocolate. Very viscous and strong though, literally one drop does it for me most times. The spice note isn’t as noticeable (no heat either)
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Aug 6, 2020 21:25
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Scrappy's makes a chocolate bitters that just tastes like dry cacao. They're great.
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Aug 6, 2020 22:14
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Rotten Cookies posted:What were your bad experiences with Astor? I also live on LI and was JUST considering an order with them They don't seem to have a very sophisticated inventory system, or much of a customer service department. On 2 separate occasions I had an item in my cart that was actually out of stock, and the order just sat after I placed it, and would have maybe sat forever, until I reached out. Took a while to even get a response and explanation. If everything you order is in stock it goes off without a hitch though, and they ship fast. Wine.com just seems like a much more professional operation. They ship fast too.
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Aug 6, 2020 22:52
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Looking for drinks similar to an amaretto sour. And/or sweet as balls and citrusy
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Aug 6, 2020 23:18
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The Chad Jihad posted:Looking for drinks similar to an amaretto sour. And/or sweet as balls and citrusy I’ve become a real fan of the Masataka Swizzle: 1.5oz whiskey (recipe specifies Nikka 12yr) .5 oz amaretto .5oz lemon juice 1 tsp Demerara syrup Build in a glass with crushed ice and swizzle. Top with more crushed ice and garnish with 3 dashes Peychaud’s bitters and a sprig of mint. Personally, I like to just mix the bitters in with everything else, I like the flavor of it incorporated better. Also, as a bonus, here is a drink that really impressed me lately, the Eastern Sour. It has a wonderfully balanced flavor, intriguing and never cloying: 2 oz rye whiskey 2.5oz orange juice .75oz lemon juice .25 oz orgeat .25 oz simple syrup Shake with crushed ice and dump into a rocks glass. Garnish with lemon and orange peels.
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Aug 6, 2020 23:27
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You would have to pay me to mix Nikka 12yr into a cocktail, let alone one like that
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Aug 6, 2020 23:43
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Don't put anything 12 years old into a cocktail, at least not unless your father in law bought it.
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Aug 7, 2020 00:01
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I guess y’all just ain’t ballin.
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Aug 7, 2020 00:04
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Like cooking, I prefer to use the best ingredients I can afford. If I won't drink it neat then I won't use it in a cocktail. But with whisky there is a point where it doesn't get better, it just gets more expensive and that's probably true of other liquors.
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Aug 7, 2020 02:05
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Sandwich Anarchist posted:I love Bananardiers. You're a madman. Maybe a slim quarter of an ounce of Florentino (it's basically banana Galliano). Okay now I have to try this e: Trip report 30 mL Elijah Craig 30 mL Cocchi di Torino 20 mL cacao nib-infused Campari (why not) 10 mL Florentino I like it, and it is interestingly complex, but the finish is terrible eSports Chaebol fucked around with this message at 09:57 on Aug 7, 2020 |
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Aug 7, 2020 09:41
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Lmao, this is the top google hit for Florentino http://horriblepoisons.blogspot.com/2014/08/florentino-liqueur-my-personal-cross-to.html?m=1
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Aug 7, 2020 11:38
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I'm back on my Ouzo cocktail thing, since I tried one yesterday that I liked. It's called Ouzo Lemonade and it's 2oz Ouzo, 1+oz lemon juice, 1tsp honey, plus water, mint, ice and all that. My first attempt sucked because I added the honey after ice, which obviously kept it from incorporating. But when I stirred it in before the ice, it went fine. My question is, if I wanted to make a big batch of this and keep it in the fridge, do I have to worry about the honey separating? Or would it probably all stay together as long as I got it right initially?
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Aug 7, 2020 14:04
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Make a honey syrup, it will incorporate easier
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Aug 7, 2020 14:11
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If you dissolve the honey fully before refrigerating, you should be good to go with just a quick stir before serving. I agree with honey syrup, I always nuke a tablespoon of water with whatever honey or jam I want to incorporate into drinks
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Aug 7, 2020 15:47
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Yeah I thought about honey syrup, but I like the bougie local stuff and would feel bad making any significant amount using that. I don't really have any other plans for honey-based cocktails and I'm only gonna need 6 tsp here. But a little microwave action might not be a bad idea.
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Aug 7, 2020 16:58
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Sir Lemming posted:Yeah I thought about honey syrup, but I like the bougie local stuff and would feel bad making any significant amount using that. I don't really have any other plans for honey-based cocktails and I'm only gonna need 6 tsp here. I mean you specifically listed honey and water as ingredients in your drink. Just combine those two with heat so it dissolves better.
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Aug 7, 2020 17:16
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Data Graham posted:Lmao, this is the top google hit for Florentino  quote:This is an excellent breakfast drink. Some of the more moralistic may look askance at drinking in the morning, but they are chowderheads who have no grasp of how to create Joy in one's own life. They cast a shaming eye towards my post-breakfast Watermelon & Absinthe Blender Potion, yet these same hypocrites can often be found on Sundays bright and early guzzling down wine with their good-time buddies merely because it has been ordained 'The Blood Of Our Saviour'...
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Aug 7, 2020 17:27
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On the previous page's recommendation I've done a Negroni followed by a Boulevardier (both with orange bitters) and god drat do I prefer the latter. The question is whether I should have used sweet vermouth instead of dry for the former.
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Aug 7, 2020 21:29
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Data Graham posted:On the previous page's recommendation I've done a Negroni followed by a Boulevardier (both with orange bitters) and god drat do I prefer the latter. Yes, a negroni should be made with sweet vermouth.
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Aug 7, 2020 21:34
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Guess that explains why it was like Nyquil-red instead of Coca-Cola red lol Welp, guess I know what #3 will be, if they ever hook my power back up (or if they don't)
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Aug 7, 2020 21:41
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The negroni needs sweet vermouth to balance the bitter and astringent flavors. Did you also make the boulevardier with dry vermouth? Like yeah, you removed the sweetener from the drink, left in the bitter and astringent elements, and then ADDED more bitters. At least it cured whatever Victorian wasting sickness you may have had. Sandwich Anarchist fucked around with this message at 21:56 on Aug 7, 2020 |
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Aug 7, 2020 21:49
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eSports Chaebol posted:You're a madman. Don't use banana Galiano wth, you're adding herbal bitterness along with sweet. Is this the "make drinks with wrong specs and then say they are gross" thread now lol Edit: sorry for the double post and aggression, didn't mean to come off so mad 
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Aug 7, 2020 22:10
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Yeah if you use dry vermouth and rye, you've made an old pal and not a negroni.
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Aug 7, 2020 22:31
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I'm so excited I found this, heres a cocktail I came up with a few weeks ago and really like 1.5 oz bourbon 3-4 sage leaves muddled with sugar .5 oz juniper rose syrup (got it from an apothicary but I don't know how much if it effects the drink if you just have simple) Half lemon 3 dashes ango I think I might go to simple and add like .25 of amaro montanegro or something Shake serve over ice. Its really quite nice and herbal. Sorta a modified mint julep. LionYeti fucked around with this message at 23:05 on Aug 7, 2020 |
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Aug 7, 2020 22:38
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This daiquiri I made with gin and sprite is loving terrible. You are all charlatans.
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Aug 7, 2020 22:41
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LionYeti posted:I'm so excited I found this, heres a cocktail I came up with a few weeks ago and really like You should flame a sage leaf and garnish with it too
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Aug 7, 2020 22:42
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field balm posted:Y'all got any boulevadier recipes you really like? I'm thinking 2:1:1 ratio with either hogs 3 or makers. Don't have any time to get oranges before this evening, would a dash of Orange bitter be a bad idea? The Maestro posted:Classic 2:1:1 here. A dash of chocolate bitters to make it a Left Hand is my fave though. An Old Pal is nice too - Rye, dry vermouth, and Campari. So thanks to these posts I did 2:1:1 and yeah it's delicious. Quite different my usual but I really like that difference. Thanks to you both.
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Aug 8, 2020 03:53
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Carillon posted:So thanks to these posts I did 2:1:1 and yeah it's delicious. Quite different my usual but I really like that difference. Thanks to you both. It is funny how a Negroni is 1:1:1 but a Boulevardier is accepted to be 2:1:1 (1.5:.75:.75 to be more specific). I would say it’s because a Negroni is (more of) an aperitif cocktail and a Boulevardier is (more of) a digestif cocktail, so boozier is preferred in the latter case. I don’t think it’s a balance issue - I would bet either one would taste great in either ratio. Anybody have more insight? Anonymous Robot posted:I guess y’all just ain’t ballin. (Re: nikka 12 in a cocktail) I guess...Japanese whisky of quality has been hard for me to find at a reasonable price, so I always hesitate to add any mixers aside from an ice cube. I don’t think I’ve had the Nikka 12 in particular, but the Japanese whisky I’ve had that’s cheap enough to mix with isn’t good enough neat, and I enjoy, say, Hakushu 12 so much that I hesitate to add even an ice cube. It is one thing I hate about the cocktail books from fancier bars like Death and Co. I mean, it’s obvious that you get out what you put in - start with higher quality ingredients and you’ll have a higher quality finished product, all other variables equal. So yea, I’d love to make a cocktail with Yamazaki 18, but I’d really love to just loving get a bottle of Yamazaki 18 without jumping through allocation hoops and/or spending a few hundred dollars.
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Aug 8, 2020 06:51
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Not that it detracts from anyone's points, but just to be clear the original recipe calls for Nikka Coffey Grain, so not even a malt whisky. If this site is accurate, the PDT book calls for Taketsuru 12, which is a different whisky from Nikka 12. ...and none of the above are easy to find these days. You're putting amaretto etc in the stuff anyway, I can't imagine many would notice grain vs blend vs non-Japanese. It's a promotional cocktail designed to sell Nikka whisky from back in the days when Nikka didn't sell.
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Aug 8, 2020 09:00
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Sandwich Anarchist posted:Don't use banana Galiano wth, you're adding herbal bitterness along with sweet. Is this the "make drinks with wrong specs and then say they are gross" thread now lol Counterpoint: the Wrong Negroni Sbagliato is actually a drink (which is a little bit gross imo)
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Aug 8, 2020 16:32
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Spagliato more like Spagliatowns, actually
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Aug 8, 2020 19:25
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As far as Negroni chat goes, I have been really pleased using Roku gin in them. It has a strong pepper note that works well to cut the sweetness and tannins of the drink. 1/1/1 with some orange bitters is a perfect hot weather treat. On the other hand, Aviation gin is really mild and boring.
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Aug 8, 2020 22:14
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Yeah, trying it with sweet vermouth makes it way more drinkable. I like. BTW my gin shoutout for pure aromatics’ sake is Death’s Door.
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Aug 8, 2020 22:16
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Bought a jar of Luxardo Cherries for the first time... How do you keep yourself from eating the whole jar? Also are their any good uses for the syrup drink-recipe wise? Otherwise I have no objections to drizzling this stuff on top some vanilla ice cream and calling it a day.
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Aug 9, 2020 00:31
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The Rev posted:Bought a jar of Luxardo Cherries for the first time... How do you keep yourself from eating the whole jar? You should leave the cherries submerged in syrup or they crystallize and get weird
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Aug 9, 2020 00:55
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Sandwich Anarchist posted:You should leave the cherries submerged in syrup or they crystallize and get weird At the pace in which I am consuming the cherries that wont be a problem. Good to know though!
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Aug 9, 2020 01:48
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Wanna eat those cherries.
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Aug 9, 2020 01:57
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Licking the spoon or whatever you use to get the cherries out is a very important part of the garnishing process.
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Aug 9, 2020 02:27
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The Rev posted:Bought a jar of Luxardo Cherries for the first time... How do you keep yourself from eating the whole jar? quote:Also are their any good uses for the syrup drink-recipe wise? Otherwise I have no objections to drizzling this stuff on top some vanilla ice cream and calling it a day.
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Aug 9, 2020 04:16
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Sandwich Anarchist posted:You should leave the cherries submerged in syrup or they crystallize and get weird And don’t refrigerate them!
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Aug 9, 2020 06:47
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