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Anonymous Robot posted:Making oleo saccharum. What am I drinkin tonight? Large format or individual cocktail?
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Nov 22, 2020 00:18
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| # ? May 17, 2024 05:07 |
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Use orange oleo as the sweetener in an old fashioned, or have it with sherry/vermouth and seltzer for a trendy low-proof highball.
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Nov 22, 2020 00:45
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I've ended up with more cognac then usual, any good recipes other then a side car or vieux carre? I often find cognac can get lost in a lot of cocktails, so bonus points if it's actually highlighting the spirit.
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Nov 23, 2020 04:45
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Thank you all for the recommendations!  No Cynar because I wasn't ready to drop $50 on something I've never tasted. I'll look for it at a bar next time I'm out, which at this pace will be never. Amaro Montenegro is phenomenal. Took a small sip and immediately poured a healthy glass. The Giffard pamplemousse has great flavor, but it's insanely sweet. I'll try it with soda water tomorrow. Any good recipes for it?
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Nov 23, 2020 05:38
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Making Mai Tais for me and the mum on Thanksgiving but I'm having a bitch of a time finding Ogreat syrup. Any tips on making your own? I have orange blossom water and simple syrup on hand.
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Nov 24, 2020 05:32
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Flopsy posted:Making Mai Tais for me and the mum on Thanksgiving but I'm having a bitch of a time finding Ogreat syrup. Any tips on making your own? I have orange blossom water and simple syrup on hand. Quick and dirty, get some blanched slivered almonds. Toast em in the oven. Blend them with the simple syrup in the blender. Strain out the solids. Add 1/2-1tsp Orange blossom water. Might need to reduce it a bit depending on how much water is in your simple.
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Nov 24, 2020 06:29
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The Bandit posted:Quick and dirty, get some blanched slivered almonds. Toast em in the oven. Blend them with the simple syrup in the blender. Strain out the solids. Add 1/2-1tsp Orange blossom water. Might need to reduce it a bit depending on how much water is in your simple. Gotcha. You're a godsend.
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Nov 24, 2020 07:01
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In a pinch you can just dissolve sugar into commercial almond milk. That stuff is pretty shelf stable so I always keep a carton around for unexpected orgeat making.
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Nov 24, 2020 17:13
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Made some preserved citrus slices yesterday. It’s easy to do, and they’re so nice! Basically, slice your citrus into discs as thin as you can manage. Place them on a lightly oiled baking sheet (do two sheets, it’s a lot of time invested for not a ton of quantity in return,) with about two inches between each disc. Dust each slice with sugar and bake at 170 until totally dried. This can take a long time but they will not burn at this temp- I baked mine for over six hours. Once you’re done, you can just throw them in a tupperware and they’ll be shelf stable for a few weeks. They’re beautiful- some of mine caramelized to the point that the citrus flesh looks like stained glass- and tasty, with a stimulating bittersweet citrus kick. Throwing a preserved orange disc into a negroni is my new move, preferred to a fresh peel. They also make a pretty garnish resting on top of a large ice cube in a sidecar or sour. Also, you can string them along with some fresh cranberries for a pretty holiday garland.
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Nov 24, 2020 17:27
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tonedef131 posted:In a pinch you can just dissolve sugar into commercial almond milk. That stuff is pretty shelf stable so I always keep a carton around for unexpected orgeat making. This does indeed work. Though I also keep a bottle Trader Vic's for emergencies.
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Nov 24, 2020 18:05
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Does Cynar have red food coloring? I’m allergic to Campari and trying to find something stronger than Aperol
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Nov 24, 2020 18:23
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I saw this on a restaurant placemark in Google Earth randomly and I would love to know how to reproduce this color: None of the things on their cocktail menu sound like a match for this (https://www.barpazzo.com/wp-content/uploads/barpazzo_currentmenu.pdf), but maybe I'm wrong. Seems like most red things (grenadine, Campari, etc) tend more toward the orange side than this? (I have a bugger of a time even just trying to make an aviation look good, so I'm probably getting way too ambitious here)
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Nov 24, 2020 18:43
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Data Graham posted:I saw this on a restaurant placemark in Google Earth randomly and I would love to know how to reproduce this color: This looks like the color of a Cosmopolitan, and the glass type and garnish would track with that.
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Nov 24, 2020 18:49
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BrianBoitano posted:
Update: Giffard must use a thickener like glycerine, this thing is insane. Even a barspoon of this thickens a spritz to an extreme degree. Not bad, as it reduces the need for excess sugar, but it makes it difficult to amp up the grapefruit flavor all else equal. Anonymous Robot posted:Made some preserved citrus slices yesterday. It’s easy to do, and they’re so nice! Basically, slice your citrus into discs as thin as you can manage. Place them on a lightly oiled baking sheet (do two sheets, it’s a lot of time invested for not a ton of quantity in return,) with about two inches between each disc. Dust each slice with sugar and bake at 170 until totally dried. This can take a long time but they will not burn at this temp- I baked mine for over six hours. Thank you friend! I bought a dehydrator this year, and this is perfect timing to fancy up my thanksgiving cocktail (Dave Arnold's honeycrisp rum shake - I'm thinking lime slices)
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Nov 24, 2020 18:53
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Data Graham posted:I saw this on a restaurant placemark in Google Earth randomly and I would love to know how to reproduce this color: If you make a red shiso syrup it'll look greenish/brown. When you add citrus it'll turn that color. I'll look to see if I have any pictures or videos of it.
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Nov 24, 2020 18:58
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Interesting. It's gotta be cranberry I guess, just occam's-razoring it. Which works great for me since I just got some of the Simply not-from-concentrate for the zoomsgiving cranberry margaritas my brother's got planned 
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Nov 24, 2020 19:09
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PRADA SLUT posted:Does Cynar have red food coloring? I’m allergic to Campari and trying to find something stronger than Aperol A bit of caramel color, but no cochineal or anything like that.
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Nov 24, 2020 19:11
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Any good no-abv punch recipes floating around? My work is staying in for our Christmas party this year, we’re bringing in a food truck and I’ve been tasked with drinks. I’m making USS Richmond, but about half the shop doesn’t drink for one reason or another so I would like to make something that is of a similar flavor profile for them.
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Nov 24, 2020 19:33
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My chef at work is allergic to cochineal as well and likes Montanaro Aperitivo as a Campari replacement. It's quite a bit cheaper, with a nicely rounded berry flavor instead of being a straight up bitter orange thing. Makes a really nice negroni.
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Nov 24, 2020 19:36
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Mr. Wiggles posted:A bit of caramel color, but no cochineal or anything like that. I had thought Campari no longer has cochineal in it either? Depending on how old the bottle is it might be the cochineal or the substitute that you're reacting too.
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Nov 24, 2020 20:01
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Data Graham posted:Interesting. It's gotta be cranberry I guess, just occam's-razoring it. Which works great for me since I just got some of the Simply not-from-concentrate for the zoomsgiving cranberry margaritas my brother's got planned Yes it’s the Cranberry. I make cosmos all the time for my mom and her friends and adding like 1/4 of an oz cranberry juice to citron vodka, Contreiu, lime juice turns it a light pink color. Use good ingredient tho, the cranberry juice I use is darker in color and it turns out light in the mixed drink
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Nov 24, 2020 20:24
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The Bandit posted:If you make a red shiso syrup it'll look greenish/brown. When you add citrus it'll turn that color. I'll look to see if I have any pictures or videos of it. Close to the same color with butterfly pea flower tea, which can be had on Amazon for   Seen here with and without citrus
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Nov 24, 2020 20:49
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Interesting, when I was using BFP in cocktails it was super blue and turned into a royal purple color with citrus.
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Nov 24, 2020 21:53
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Data Graham posted:I saw this on a restaurant placemark in Google Earth randomly and I would love to know how to reproduce this color: That is definitely the Prickly Pear - lists Cactus Pear Puree as an ingredient. Prickly pear puree / juice is that electric pink color like none other.
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Nov 24, 2020 23:50
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Ah, neat. I read "puree" and thought "no way is it going to end up that clear". But I guess anything can be strained enough if you believe in yourself
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Nov 24, 2020 23:59
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You can get color like that with a blueberry simple syrup.
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Nov 25, 2020 03:08
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I cannot stop staring at that horrific lime
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Nov 25, 2020 04:05
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I'm sure it's okay, it was probably in the fridge for only two or three days after they juiced the other half.
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Nov 26, 2020 19:34
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Anyone have recommendations for rosemary, sage or thyme cocktails?
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Nov 30, 2020 01:50
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Looking for some advice regarding orange liqueurs. So, the three main ones used in most drinks are triple sec, orange curaçao, and Cointreau. As I understand it, they aren’t completely interchangeable, but there are certain drinks where you can switch out one for another. I’m not in a place where I want to keep all three stocked at the moment, so I was hoping someone could tell me which is the most versatile. That is, which one should I get if I only want one of the three?
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Nov 30, 2020 05:36
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Laocius posted:Looking for some advice regarding orange liqueurs. They are, kinda, all interchangeable. I think it depends more on the caliber of drinks you are looking to make. Bottom shelf, super cheap triple sec is fine if you are batching out margaritas for 50 of your closest friends. (I hope you are not doing this, currently). I prefer Ferrand Dry Curaçao for most drinks. Grand Marnier is quite nice, even on it's own. Cointreau is also a solid choice. There are more esoteric choices that use bases of agave, brandy, etc., and each will bring their own qualities to the party, but might not work for everything.
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Nov 30, 2020 06:07
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I like Grand Marnier best personally but it's got a dark color so that limits its versatility in cocktails where look is important.
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Nov 30, 2020 13:43
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Yeah I just keep Grand Marnier stocked at home.
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Nov 30, 2020 14:46
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I use Cointreau and Grand Mariner as triple sec equivalents with the Grand being more limited use but the Cointreau is a go to.
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Nov 30, 2020 15:06
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Grand Marnier is a cognac based curaçao and has a weight to it that is sometimes inappropriate. The flavor is fantastic thought, and if the drink can carry the weight there really isn’t a better choice. Cointreau is a high end triple sec that is really nice, but if you can find luxardos triplum it’s usually cheaper and just as good. Lately I’ve been using lazzaroni triplo and it’s fantastic as well.
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Nov 30, 2020 15:32
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Luxardo Triplum is a great choice if you want to just have one orange liqueur. It's quite cheap and surprisingly decent. Clement's Creole Shrubb, while being neither a shrub nor Creole in origin, is a really good agricole-based orange liqueur as well, for a fair bit cheaper than Cointreau.
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Nov 30, 2020 21:43
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Laocius posted:Looking for some advice regarding orange liqueurs. I have had lots of them on my home bar at some point over the years. For a while my default was Cointreau, I found that was what I reached for most often, and felt most compelled to replace when it was empty. I have been paring down my bottles for some time now, it gets harder and harder to justify a huge collection when I don't go through them fast enough. Orange liqueur hasn't made the cut. Maybe try making some margaritas and sidecars with just simple syrup instead of orange liqueur and see if it's something you can't live without. (Although I guess they aren't margaritas or sidecars at that point)
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Dec 1, 2020 02:33
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I don’t drink, I just pare down my bottles
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Dec 1, 2020 04:08
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My preference on the orange liqueur front is for the Pierre Ferrand dry curacao. Generally quite versatile, it and the luxardo maraschino liqueur are probably my two most highly used.
Carillon fucked around with this message at 04:49 on Dec 1, 2020 |
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Dec 1, 2020 04:46
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| # ? May 17, 2024 05:07 |
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You definitely need to stock an orange liqueur to make cocktails at home (it's got to be the most frequently called-for liqueur, no?), but yeah you can get away with just one. I keep Cointreau in the summer for margaritas and white ladies, and Grand Marnier in the winter for sidecars. They really are both the best of their categories, but Luxardo and Ferrand are both good, too.
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Dec 1, 2020 04:57
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