|
tonedef131 posted:I love this drink but always fear the overly sweet Disney World recipe has turned a lot of people off. I drop the simple all together and sub in white rum for some of the coconut rum. It ends up looking similar to yours but still does use coconut rum instead of cream, which I prefer as you get a less viscous texture allowing it to further differentiate itself from a Pina Colada. Do you not use seltzer at all? I find that it really lightens the drink. The one from the book uses guava soda, but I don't usually have that but we do have nectar hence the swap.
|
#
?
Sep 23, 2020 21:16
|
|
|
|
| # ? Jun 6, 2024 03:47 |
|
|
Carillon posted:Do you not use seltzer at all? I find that it really lightens the drink. The one from the book uses guava soda, but I don't usually have that but we do have nectar hence the swap. I do not, but I can see why you might need it with the extra weight of Coco Lopez.
|
|
#
?
Sep 23, 2020 21:23
|
|
|
When doing amaro and soda water do y'all at in vermouth it another atomized wine, or just use the amaro and like a lemon.
|
|
#
?
Sep 25, 2020 04:29
|
|
|
Either way probably. Like, a Campari and soda or an Americano - both tasty. I think the secret ingredient is a good olive or touch of olive brine
|
|
#
?
Sep 25, 2020 05:16
|
|
|
Cocktail thread. My wife and I decided to bring children into this world. As such, while we are trying and then in the happy phase are not drinking alcohol. Her for obvious loving reasons, me for being a supporting partner. Have any good mocktail ideas? (Fwiw we stocked up on seedlip and that poo poo is great with good tonic water)
|
|
#
?
Sep 28, 2020 02:13
|
|
|
 I was just in the same boat! Congrats, and good luck. We settled into a pattern of DIY sodas, her some shrubs. Mint simple, lavender simple, elderflower simple, hibiscus syrup were all staples, mixed with citrus du jour, usually soda water but sometimes tonic. Sometimes bitters, sometimes a splash of Campari. Sometimes no citrus but a Tbsp of heavy cream for Italian soda.
|
|
#
?
Sep 28, 2020 04:16
|
|
|
My second crop of blackberries is starting to ripen. Last time I infused them with some blueberries in vodka to make a delicious drink, however this time I didn't have blueberries so I just added the blackberries. It turns out all the wonderful purple color came from the blueberries, because while the blackberries have changed from deep purple to red and the vodka is tinged blueish purple, nothing much is happening. Is it possible to mash the blackberries and let the flavor infuse, then just strain out all the mush and seeds?
|
|
#
?
Sep 28, 2020 19:36
|
|
|
anyone have a go to peated scotch for cocktailing?
|
|
#
?
Sep 30, 2020 00:25
|
|
|
Professor Shark posted:My second crop of blackberries is starting to ripen. Last time I infused them with some blueberries in vodka to make a delicious drink, however this time I didn't have blueberries so I just added the blackberries. Have you tasted the vodka? If it's just the color that'd be one thing and I think you could mash. But if it's already well flavored I might start to worry about oversteeping.
|
|
#
?
Sep 30, 2020 01:42
|
|
|
thetan_guy42 posted:anyone have a go to peated scotch for cocktailing? Laphroaig is a pretty regular bar pick
|
|
#
?
Sep 30, 2020 01:58
|
|
|
thetan_guy42 posted:anyone have a go to peated scotch for cocktailing? If you want to make cocktails and don't want to feel guilty about using a nice peated single malt (and hell, even the no-age Bowmore isn't that cheap), no joke, Trader Joe's has a peated scotch called Islay Storm that's $20 a bottle. It's not too complex, but it is nice and smokey.
|
|
#
?
Sep 30, 2020 04:30
|
|
|
Last time I asked here I was recommended Compass Box’s Great King St Glasgow Blend and it did the trick. That was specifically for Penicillins,and apparently that’s specifically what it’s made for.
|
|
#
?
Sep 30, 2020 05:49
|
|
|
The Maestro posted:Last time I asked here I was recommended Compass Box’s Great King St Glasgow Blend and it did the trick. That was specifically for Penicillins,and apparently that’s specifically what it’s made for. Yeah Momofoku ssam bar uses that blend specifically in their penicillin (a great cocktail!)
|
|
#
?
Sep 30, 2020 06:40
|
|
|
I use compass box Peat Monster, but I really like smoke. As far as mocktails, Ritual makes really cool products that mimic the burn and body of alchohol. The gin is great. Note, they are not meant for drinking straight, they are for cocktails.
|
|
#
?
Sep 30, 2020 11:27
|
|
|
Gorman Thomas posted:Yeah Momofoku ssam bar uses that blend specifically in their penicillin (a great cocktail!) Sandwich Anarchist posted:I use compass box Peat Monster, but I really like smoke. GKS Artist's & Glasgow blends were created specifically for that cocktail. The original cocktail Ross created used Compass Box Asyla & Peat Monster, both of which are excellent but cost prohibitive. John Glaser was a huge fan of Milk & Honey and good friends with the crew there and the staff asked him to make a line of scotch that was up to compass box standards but priced for cocktail bars. Hence we have the GKS line of Compass Box whiskeys. Fart Car '97 fucked around with this message at 15:11 on Sep 30, 2020 |
|
#
?
Sep 30, 2020 15:09
|
|
|
The Maestro posted:Last time I asked here I was recommended Compass Box’s Great King St Glasgow Blend and it did the trick. That was specifically for Penicillins,and apparently that’s specifically what it’s made for. Also depends where you are, I can't get Compass Box or Trader Joe's liquor in Pennsylvania. Or Bruichladdich, which is more irksome, to be honest.
|
|
#
?
Sep 30, 2020 15:24
|
|
|
I believe Black Grouse is under $30 a bottle.
|
|
#
?
Sep 30, 2020 21:00
|
|
|
Alarbus posted:Also depends where you are, I can't get Compass Box or Trader Joe's liquor in Pennsylvania. Here in Illinois in a bar or restaurant you're likely to find Bruichladdich only in a place with a vast selection, or a very, very small one, because they don't go with either of the big Mafia-style liquor distributors that make up 90% of the market. I'm sure PA with its package stores is somehow even more byzantine.
|
|
#
?
Sep 30, 2020 21:31
|
|
|
I want to make some jalapeño tequila (or otherwise spicy tequila) for margaritas, using Espilon. Do I just slice some jalapeños and steep them for a day or what? Do I need to refrigerate afterward?
|
|
#
?
Oct 1, 2020 16:10
|
|
|
PRADA SLUT posted:I want to make some jalapeño tequila (or otherwise spicy tequila) for margaritas, using Espilon. Do I just slice some jalapeños and steep them for a day or what? Do I need to refrigerate afterward? Yup, 1-3 days. Taste as it rests. Pay attention to how vegetal it's getting. Pull the peppers when it gets where you want. If it's not spicy enough you can strain it and toss in another round of peppers. No need to refrigerate.
|
|
#
?
Oct 1, 2020 17:55
|
|
|
Is Espilon a good tequila for this, or should I use something different?
|
|
#
?
Oct 1, 2020 18:26
|
|
|
PRADA SLUT posted:Is Espilon a good tequila for this, or should I use something different? Espelon is fine, I normally use lunazul because is cheap and tasty.
|
|
#
?
Oct 1, 2020 18:32
|
|
|
PRADA SLUT posted:Is Espilon a good tequila for this, or should I use something different? It's drat near ideal for infusions since it's smooth enough not to get any funky notes highlighted but has enough agave flavor that it doesn't get totally obscured. It's Dave Arnold's recommendation too for quick infusion with a whipped cream canister, which is great if you want more jalapeno flavor without it being as spicy.
|
|
#
?
Oct 1, 2020 20:15
|
|
|
PRADA SLUT posted:I want to make some jalapeño tequila (or otherwise spicy tequila) for margaritas, using Espilon. Do I just slice some jalapeños and steep them for a day or what? Do I need to refrigerate afterward? Be very careful infusing booze with spicy, it can go from good to undrinkable in an instant.
|
|
#
?
Oct 2, 2020 02:21
|
|
|
I’m doing one jalapeño and checking every 12 hours or so, and I’ll change the pepper every day. Does that sound about right?
|
|
#
?
Oct 2, 2020 06:12
|
|
|
I got actual weighted shaker tins as little inexpensive fun, as working with nice tools feels nice. Overall I like them a lot, they certainly get a much better seal, quicker, than my old shaker/pint glass. Two questions though. When shaking egg white dry they don't seal as well as the pint glass, likely because the pint glass is heavier. Any tips to get the dry shake without spraying as much egg white? Also with my old set up a simple light thwack on the right side of the shaker would pop the seal, I have to muscle the tins open a bit more, not a simple crack. Any suggestions on how best to crack it easier?
|
|
#
?
Oct 2, 2020 06:20
|
|
|
Honestly, if you don't have Korikos, the problem is probably that you don't have Korikos. I have had problems with literally every non-Koriko weighted shaker I've used. And I've tried plenty, since Cocktail Kingdom's vise grip on the bartending hardware market sucks and I'd prefer to buy something else just on principle, but there just aren't better shakers out there as far as I know.PRADA SLUT posted:I'm doing one jalapeño and checking every 12 hours or so, and I’ll change the pepper every day. Does that sound about right? Just taste it every 12 hours, if you think you're starting to taste more green bell pepper vegetal flavor than you'd want then strain it off. Maaaybe put a second pepper in there if you would really prefer some more heat but I bet you won't have to. The great thing about infusions is how to-taste they are. It's an inexact science by nature, so just try stuff out and remember to taste it frequently.
|
|
#
?
Oct 2, 2020 07:07
|
|
|
prayer group posted:Honestly, if you don't have Korikos, the problem is probably that you don't have Korikos. I have had problems with literally every non-Koriko weighted shaker I've used. And I've tried plenty, since Cocktail Kingdom's vise grip on the bartending hardware market sucks and I'd prefer to buy something else just on principle, but there just aren't better shakers out there as far as I know. They are in fact Korikos from cocktail kingdom haha. I've tried to avoid really slamming them together even for egg but maybe that's when you should use more force?
|
|
#
?
Oct 2, 2020 07:16
|
|
|
I have Korikos and never had an issue with them leaking anything
|
|
#
?
Oct 2, 2020 08:25
|
|
|
Wet shake to dilute and chill, strain, dry shake to emulsify, fine strain. As per the separation difficulty, all I can say is break em in. The Korikos are great, but they’re a bitch for the first week or two. Edit: they can handle whatever force you’re going to put on them, and don’t worry too much about keeping them pristine. The Maestro fucked around with this message at 10:39 on Oct 2, 2020 |
|
#
?
Oct 2, 2020 10:35
|
|
|
My current bar has like a mishmash of 12 different metal shaker tins that have been collected over it's 30 open years and none of them leak, no matter what top/bottom combo you use.
|
|
#
?
Oct 2, 2020 14:06
|
|
|
Carillon posted:They are in fact Korikos from cocktail kingdom haha. I've tried to avoid really slamming them together even for egg but maybe that's when you should use more force? Slam em like you're trying to break em. You might even get a tiny bit of vacuum on a dry shake that way.
|
|
#
?
Oct 2, 2020 15:01
|
|
|
You aren't going to break your korikos by hitting them with your hands. You'll pop the bottom weight off eventually if you're tapping or hitting it onto a metal surface like the edge of an ice bin or something but even then it'll take a year or two of regular abuse before it pops off. Go ahead and give those tins a good smack to seal them.
|
|
#
?
Oct 2, 2020 15:12
|
|
|
Trip report: One jalapeño over 16 hours did the trick Second: recommend me a spicy rimming salt / mix for margaritas. I used togarashi and it's not bad, but not quite what I'm looking for. Also, is there reason to get one of those little silicon rimmers, instead of using a bunch of dumb plates?
|
|
#
?
Oct 3, 2020 06:49
|
|
|
Tajin may be up your alley
|
|
#
?
Oct 3, 2020 08:32
|
|
|
Tajín rules for rimming a marg but it might not be as spicy as you like. You could doctor it up, or if you really wanna get crazy you could try making your own chili powder blend and adding salt, citric acid, etc. Could be a fun project!
|
|
#
?
Oct 3, 2020 17:23
|
|
|
They make other blends/types of tajin with different levels of spice. One of the spicier ones could work. Or yeah, just doctor it up.
|
|
#
?
Oct 3, 2020 18:40
|
|
|
I’ve had tajin on street fruit, I liked it and could probably just throw some cayenne into the mix if it’s too mild
|
|
#
?
Oct 3, 2020 22:08
|
|
|
Made guava nector Daiquiris last night 1/2 lime or later we used meyer lemons .25 oz simple syrup .25 oz maraschino cherry juice 1.5 oz guava nector 2 oz dark rum Big hit.
|
|
#
?
Oct 4, 2020 21:40
|
|
|
|
| # ? Jun 6, 2024 03:47 |
|
|
edit: wrong thread, oops
|
|
#
?
Oct 5, 2020 01:32
|
|