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Missing Name posted:chocolate bitters do not mix with campari drat
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Jul 5, 2021 12:40
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Data Graham posted:Or an Arbitrary Nature of Time! It's become one of my go-to's Wow that's really really good! Thanks for the recommendation.
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Jul 6, 2021 04:37
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I picked up Smuggler's Cove last week and have been reading/knocking out Tiki drinks every night since. So far I've made a Tradewinds, Halekulani, Jungle Bird, Jet Pilot, Don's Own Grogg, Queen's Park Swizzle, and a Lauwiliwilinukunuku'oi'oi. I've loved every one so far, though the Jet Pilot and Jungle Bird stand out from the rest so far. I bartended for 10 years before moving into the tech industry (which I did 4 years ago) and I miss bartending every day. I don't miss relying on it to pay my bills, but I do miss making cocktails and interacting with guests. This is kind of taking me back to those days.
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Jul 6, 2021 16:29
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https://www.youtube.com/watch?v=pD7b_z8QWFg
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Jul 9, 2021 20:06
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Sandwich Anarchist posted:awful Malört Ok, first of all . . .
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Jul 9, 2021 21:09
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On Prime Day I did a buy-one-get-one-half-off deal and finally picked up both the Death & Co and Cocktail Codex books and they’ve gotten me back into cocktails after pretty much just drinking straight bourbon/rye through all of quarantine. I got really into the Improved Whiskey Cocktail and some of its variations (Fancy Free, Sazerac). It’s definitely made its way onto my top tier of cocktails and I think I’d prefer it to an Old Fashioned nine times out of ten. It’ll probably be my go-to at fancy bars for a while. Yesterday I made Fish House Punch for the first time and goddamn that’s some smooth drinking, delicious, dangerous stuff. Going to pick up some local peaches and revisit it this weekend. Anyone have a suggestion for a good cocktail/mixing cognac? I had a bottle of Salignac VS in my cabinet for years that I finally killed. I need to replace it and I’m open to trying something different. Today a friend brought me some homegrown blackberries so I made whiskey smashes with them, lime, mint, and wild turkey 101. Trying to dial it in, I put in a few drops of really good balsamic vinegar (and reduced the amount of simple) and it made all the difference…not as aggressive as a shrub but kinda hinted at that direction. I was really pleased with it.
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Jul 15, 2021 05:29
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Pierre Ferrand 1840 is a solid choice. I think it’s a pretty nice offering and usually comes in slightly below the low end stuff from the big houses
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Jul 15, 2021 06:03
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For mixing with a bunch of things I tend to use Maison Rouge. I've really been loving Pierre Ferrand 1840 recently though, mainly for stuff that requires a big, bold flavor. Thinking about it though in most of my punches I've done though I've mainly used Remy VSOP which has been nice, but from memory I'd say it's less present than the 1840 is. Can be a good thing but I'd love to try the 1840 in like a Chatham.
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Jul 15, 2021 06:21
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Seconding Maison Rouge VSOP. Makes a great split bass Sazerac. Also, I would recommend using lemon instead of lime in your whiskey smash.
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Jul 15, 2021 08:21
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Lawen posted:On Prime Day I did a buy-one-get-one-half-off deal and finally picked up both the Death & Co and Cocktail Codex books and they’ve gotten me back into cocktails after pretty much just drinking straight bourbon/rye through all of quarantine. What was your kludge for the peach brandy? I want to make legit Fish House but I can't find actual peach brandy anywhere, even though I remember there being a few artisanal attempts at it in the last 10 years. I'm willing to pay good money to just make one true batch of it, but I'm considering breaking down and just using the "peach brandy" liqueur + apple brandy kludge Wondrich recommends.
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Jul 15, 2021 09:15
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The Maestro posted:Seconding Maison Rouge VSOP. Makes a great split bass Sazerac. Also, I would recommend using lemon instead of lime in your whiskey smash. Same but the VS, the VSOP is just too woody for most cocktail imo
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Jul 15, 2021 14:39
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Thanks y'all, I'll check out the Maison Rouge and Ferrand 1840. I realized I still have about a third of a bottle of Courvoisier and a couple airplane bottles of Hennessy in the cabinet too; sounds like a good excuse to do a cognac tasting/shootout.The Maestro posted:I would recommend using lemon instead of lime in your whiskey smash. I've only made smashes a handful of times and always used lemon but blackberry and lime play together so well I think it was the right move in this case. I did find that the essential oil in the lime peel added more bitterness than an equivalent amount of lemon would've, so the tweaked version ended up with half lime wedges and half lime juice. But between the lime, balsamic, and the fact that I double strained it over a big cube instead of leaving all the chunks in and doing it over crushed ice, it'd probably be more accurate to call it a riff on a whiskey smash than a real whiskey smash. Kenning posted:What was your kludge for the peach brandy? The Death & Co recipe called for Massenez Creme de Peche liqueur which is only 20% ABV. I subbed in Mathilde Peche liqueur from Ferrand which has a nice overripe fresh peach flavor (as opposed to a peach gummy candy flavor, I guess). Since it's a little lower proof at 18% ABV I also dropped one of the (four!) sugar cubes from the recipe. I just looked up Wondrich's recipe though and the additions of both the black tea and peach brandy sound pretty awesome (and more historically accurate).
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Jul 15, 2021 14:41
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Yea but blackberries work much better with lemon than whiskey does with lime
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Jul 15, 2021 18:54
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Speaking of bad combinations: Fernet Branca and lime. Do not attempt Goes great with Coke and Coke works with lime so I thought maybe?
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Jul 15, 2021 21:25
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Industry Sour is a fine drink and its fernet and lime?
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Jul 15, 2021 21:50
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Maybe for all I know. It didn’t agree with me at all Like eating mustard with a Sucret
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Jul 15, 2021 21:57
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My usual got to for triple sec/curacao is Pierre Ferrand's dry, which I like a lot. The Total Wine was out by me though and I picked up some Luxardo Triplum. I'm curious if anyone has worked with that before though, and how close it might be to Grand Marnier or Pierre Ferrrand.
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Jul 15, 2021 23:54
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It’s good for cheap triple sec but nothing to write home about. I used Giffards for cocktails and Luxardo for batching out punches
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Jul 16, 2021 00:00
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Well thanks, bummer that it wasn't exactly that cheap compared to some of the other options.
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Jul 16, 2021 00:54
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Weird, Luxardo Triplum is much cheaper wholesale than stuff like Pierre Ferrand Dry Curacao, in my area at least. It’s actually what I’m using at my bar right now. Also for cocktail brandy there are a couple that aren’t made in Cognac, France but are of that quality and worth considering. Darvelle Freres VSOP Brandy is $15 a bottle here and does anything you need a brandy to do. Sainte Louise is a newer one and usually a few bucks cheaper than Pierre Ferrand as well.
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Jul 16, 2021 01:31
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The Maestro posted:Yea but blackberries work much better with lemon than whiskey does with lime That’s a good point. I’ll A/B them tomorrow.
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Jul 16, 2021 02:14
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I was at a very cool cocktail bar in Lorain Ohio called Speak of the Devil last week and they made me a pretty good tiki drink with Fernet (by my request, it was tiki week) but I can't remember the name of it or if it had lime in it. I also had a really good one called I Didn't Ask for Sunshine that had bourbon, averna, grapefruit, lime, fasssionola, and licor 43 that they were nice enough to give me the recipe for. Check it out if you're in the Cleveland area. Edit: Pretend my finger isn't over the lens, it's a new phone. 
Human Tornada fucked around with this message at 05:01 on Jul 16, 2021 |
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Jul 16, 2021 04:52
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Possibly a Davy Jones Locker? Fernet, Rum, Grapefruit Juice, Lime Juice, and Cinnamon Syrup
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Jul 16, 2021 19:27
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Ok, maybe not a new thing for any of you, but I just found out Chik fil a will sell a 5lb bag of pellet ice for $1.50. I'm going to make some many goddamn mint Julips.
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Jul 16, 2021 19:56
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Gorman Thomas posted:Ok, maybe not a new thing for any of you, but I just found out Chik fil a will sell a 5lb bag of pellet ice for $1.50. I'm going to make some many goddamn mint Julips. Sonic will as well. Or you can buy a GE Pellet Ice Machine that is getting a ton of hype https://www.bestbuy.com/site/ge-pro...wE&gclsrc=aw.ds
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Jul 16, 2021 20:22
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So I decided to buy a bottle of cachaça on a whim because I feel like I've heard about it a lot lately. And uh, I kinda think I don't really like it. It's not revolting or anything, but I feel like I'd rather be drinking pretty much anything else. (And obviously, I first tried it in a caipirinha.) If you're curious, the band is Leblon, and it was basically the only one at the store. (I know Novo Fogo is the go-to brand, but couldn't get it.) So I guess now what I'm looking for is basically "cachaça cocktails for people who don't like cachaça". I should mention that I haven't yet tried it in anything carbonated. I feel like that would work. The recommendations in Mixel haven't really steered me right so far, but maybe I'm just missing too many other key ingredients.
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Jul 19, 2021 04:11
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I think leblon is pretty boring myself. It’s all over the place because they did a huge marketing push a few years back. Should make a decent daiquiri. I really like the avua stuff if you get the urge to buy more. My personal favorite is the amburana, but really enjoy the uniqueness of the different bottlings.
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Jul 19, 2021 04:46
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I was bored and making bad decisions, but was making a boulevardier, and subbed in grapefruit soda for vermouth due to availability. I'm sure it's not as a good, but I rally liked it, it really brought a lot of grapefruit notes out of the campari and the soda, made them both a lot more of each other than I was expecting! Even at 2:1:1 the bourbon was a lot less pronounced than I expected.
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Jul 19, 2021 06:50
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Carillon posted:I was bored and making bad decisions, but was making a boulevardier, and subbed in grapefruit soda for vermouth due to availability. I'm sure it's not as a good, but I rally liked it, it really brought a lot of grapefruit notes out of the campari and the soda, made them both a lot more of each other than I was expecting! Even at 2:1:1 the bourbon was a lot less pronounced than I expected. This actually sounds really good and now I plan to get some Polar half and half for next weekend. Cow half and half... would probably not be the same. What grapefruit soda did you use?
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Jul 19, 2021 06:56
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Cachaca is basically less-interesting agricole rum. It’s made the same way: fresh sugarcane juice in a pot still. I’m sure exciting, expressive cachacas that capture the essence of Brazilian sugarcane terroir exist, but I’ve never had them. If you wanna really get into funky white sugarcane spirits buy a bottle of agricole, otherwise I don’t blame you for not having your imagination sparked by the blandest cachaca currently available.
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Jul 19, 2021 07:10
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How does Pitú rate compared to those? That’s the only one I’ve tried.
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Jul 19, 2021 12:02
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Missing Name posted:This actually sounds really good and now I plan to get some Polar half and half for next weekend. The Pink Grapefruit Fever-Tree soda. I was really surprised at how those flavors came through. I wonder how it would be with Ting or Jarritos.
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Jul 19, 2021 22:35
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That Fever Tree Grapefruit is good stuff. My partner’s go-to cocktail lately has been a gin highball using it, sometimes with either a splash of Campari or a couple mint leaves for garnish. Good low-effort drink on a hot and humid day.
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Jul 20, 2021 18:00
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Do we have any Manhattan fans here? It's been my favorite cocktail for a while in pretty much all iterations that didn't gently caress it up (yes, you can do that). But I've settled upon my favorite recipe that works great for me every time. For some reason, however, finding the whiskey has been a super pain in the rear end here. 2oz Wild Turkey 101 Rye 1oz Punt e Mes Bittercube Trinity bitters Copper and Kings brandied cherry, sometimes I'll go with a Luxardo if I want a little extra sweet. The WT 101 gives it a stronger kick overall, and the spices that come through with Trinity over angostura are really lovely for me. I've also used Carpano Antica for the vermouth, and it's wonderful, but not enough to justify the price over the other.
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Jul 20, 2021 20:17
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Love Manhattans. I’m a 2.25:.75 oz rye:sweet vermouth man though
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Jul 20, 2021 20:29
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AlexDeGruven posted:Do we have any Manhattan fans here? I was started on carpano way back when and I love it for some things, but for a Manhattan I prefer Cocchi Torino. 2 Rittenhouse* 1 Torino 5d Ango 2d Peychauds *I really like pikesville for the little extra booze and age. But it’s pretty spendy for a cocktail
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Jul 20, 2021 21:03
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2oz Rittenhouse 1oz Dolin/Carpano/Torino (whatever’s in the fridge) 2 heavy dashes ango Stir, orange peel My favorite variation is the Bensonhurst, I use these proportions: 2 oz Rittenhouse 1 oz dry vermouth 1 tsp Luxardo 1 tsp Cynar Stir, cherry
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Jul 20, 2021 21:39
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Sir Lemming posted:So I guess now what I'm looking for is basically "cachaça cocktails for people who don't like cachaça". Make light rum drinks and sub a portion of the rum with it.
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Jul 20, 2021 22:19
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tonedef131 posted:2oz Rittenhouse Ooh, that sound kind of like it has a bit of boulevardier vibe. My other favorite cocktail. Especially with Cynar and OGD 114.
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Jul 20, 2021 22:22
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That bensonhurst is good. But then anything with Cynar is good. I do Manhattans a lot, and my favorite is something I ripped from How to Drink: 2 Alberta Premium 1 Antica 2 dashes ango Absolutely delicious. But the problem is that those two primary ingredients are either really expensive, have availability problems, or both. So I settled on my second favorite, which is 2 Sazerac rye 1 Cinzano Rosso 3 dashes Peychauds Garnish with an amarena cherry This recipe gets made at least two nights a week in my house, including night and possibly tonight!
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Jul 21, 2021 00:21
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