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I went to a restaurant the other week that had a cocktail made with Irish whiskey, rum, Punt e Mes, Peychaud’s and what I assume was creme de banane. The menu just listed “banana” but I can’t think of what else it would be. It was delicious, super smooth and tasted like bananas foster.
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Jul 24, 2021 03:52
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| # ? Jun 6, 2024 09:56 |
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https://www.youtube.com/watch?v=RS7JTPNWYRQ Pina Colada clarified milk punch with strawberry daiquiri ice cubes.
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Jul 24, 2021 04:19
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Lunsku posted:Speaking of vermouths, I really need some ideas on how to use. Finland alcohol monopoly is kind of dogshit and I had to actually order my Martini Rosso, and I’m seriously doubting that I’ll use my 1 l Martini Rosso before it goes bad just on negronis and manhattans. Americanos have been my go to for a while now, and if you can get any sort of amaro it's a delicious drink.
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Jul 24, 2021 05:42
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If you guys are having good cocktails with banana liqueur, it's very likely not the trashy creme de banana from DeKuyper or whomever, but Giffard Banane du Bresil liqueur. Tastes a lot less like banana extract/isoamyl acetate. If you have that bottle, you can do a Bananavardier by substituting it for some of the vermouth, or you can do a banana batida with white rum, coconut cream, lime and bitters. Do a banana daiquiri. Hell, do a banana rum Manhattan. If you're stuck with a bottle of creme de banana, I can't help you.
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Jul 24, 2021 05:50
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Bananaracs!
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Jul 24, 2021 06:28
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Grand Fromage posted:I bought creme de banane on a whim after having an excellent banana-based cocktail at a bar. What can I do with this poo poo now that I have it?   I haven't had them but they sound fun.
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Jul 24, 2021 12:45
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Just the smell of banana liqueurs gives me the hurks. I like bananas, but something about the isolated essence is just nasty to me. The forementioned "good stuff" isn't nearly as bad as poo poo like 99 Bananas, but none of it works for me.
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Jul 24, 2021 15:56
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Admiral Joeslop posted:
This one is really great, yeah. This is also really good: 
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Jul 24, 2021 16:19
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I can vouch for this one. Flavorful without being overpowered by any one ingredient.
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Jul 24, 2021 16:25
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I liked this one a lot.
my kinda ape fucked around with this message at 17:02 on Jul 24, 2021 |
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Jul 24, 2021 17:00
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Any recommendations for readily available 'Softer' gins, similar in style to Plymouth out there?
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Jul 28, 2021 03:18
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First thing that comes to mind is Citadelle? It's been a few years since I had any, but I remember a mellowness and graininess to it that was definitely softer than a standard London Dry, maybe edging towards Old Tom territory. Edit: or even a jonge genever, is I think more accurate. I also find Greenhook a particularly soft gin whenever I have a bottle, but it's definitely sharper than Citadelle, and maybe even slightly more than Plymouth, and way more herbal. Double Edit: Koval?
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Jul 28, 2021 03:23
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Fart Car '97 posted:Any recommendations for readily available 'Softer' gins, similar in style to Plymouth out there? Aviation is quite mild. I found it disinteresting, while I enjoy Plymouth, but it’s the next step down for “softer” that I can think of.
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Jul 28, 2021 03:25
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Martin Miller’s?
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Jul 28, 2021 13:54
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I remember You and Yours Sunday gin being softer and more floral.
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Jul 28, 2021 19:16
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Hendrick’s Lunar gin is also quite soft and floral. That’s probably a better fit than my earlier recommendation.
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Jul 28, 2021 19:18
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Fart Car '97 posted:Any recommendations for readily available 'Softer' gins, similar in style to Plymouth out there? Idk if it is soft but bluecoat is my fav
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Jul 28, 2021 22:42
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Scythe posted:First thing that comes to mind is Citadelle? It's been a few years since I had any, but I remember a mellowness and graininess to it that was definitely softer than a standard London Dry, maybe edging towards Old Tom territory. Edit: or even a jonge genever, is I think more accurate. I think I've mentioned this before but Citadelle tastes strongly of sugar substitute to me, like a diet soda. Keep that in mind if you're sensitive to that taste. I hate that taste, loathe even.
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Jul 28, 2021 23:58
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I really like The Botanist. It's an Islay gin, which I found interesting. Very floral, not piney at all (the thing I always hated about gin).
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Jul 29, 2021 00:31
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I’ll throw a shout out for gunpowder Irish gin. Super well balanced, the tea is present but not overpowering. It has a fantastic texture when stirred, silky, smooth, and slightly chewy.
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Jul 29, 2021 03:10
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Thinking about making a clarified punch using coffee, a lot of what I'm seeing inspiration wise looks pretty heavy, I was hoping to make something brighter. Anyone have any good jumping off points to think about something fun?
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Jul 31, 2021 05:20
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Carillon posted:Thinking about making a clarified punch using coffee, a lot of what I'm seeing inspiration wise looks pretty heavy, I was hoping to make something brighter. Anyone have any good jumping off points to think about something fun? Mr. Bali Hai should be your flavor profile.
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Jul 31, 2021 05:49
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One of the latest How to Drink episodes goes over kind of what you're looking for, including the Mr. Bali Hali. I think a Margarita Negra could also be batched as a punch. https://www.youtube.com/watch?v=KRzlsE9Y6NU
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Jul 31, 2021 09:13
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So the big winner in the Manhattan space for this weekend was Cocchi Torino and Luxardo cherries. The whiskey (WT 101 Rye) and bitters (Bittercube Trinity) were the controls. With Punt e Mes, cocchi Torino, and Carpano Antica as the vermouths, and Luxardo vs Traverse City cocktail cherries. One brother preferred the extra sweetness of the Carpano, but otherwise was in line with everyone else.
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Aug 1, 2021 16:42
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AlexDeGruven posted:So the big winner in the Manhattan space for this weekend was Cocchi Torino and Luxardo cherries. This is how I typically make my Manhattans. I sometimes use a "better" rye or bourbon and it's very good.
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Aug 1, 2021 19:02
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If you're drinking Manhattans I strongly recommend trying a Fourth Regiment: 1.5 oz Rye 1.5 oz Sweet Vermouth 1 dash orange bitters 1 dash ango 1 dash celery It's pretty hard to go back to drinking regular manhattans once you try one. So much so that we've considered just making all our house manhattans with this recipe and not telling anyone unless they ask.
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Aug 1, 2021 19:18
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AlexDeGruven posted:So the big winner in the Manhattan space for this weekend was Cocchi Torino and Luxardo cherries. I love that and I love you 
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Aug 1, 2021 19:23
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Fart Car '97 posted:If you're drinking Manhattans I strongly recommend trying a Fourth Regiment: Celery sounds weird and I want to try it. Will this work with Dolin or does it want a stronger vermouth?
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Aug 1, 2021 19:33
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Should work fine with dolin
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Aug 1, 2021 19:52
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Fart Car '97 posted:If you're drinking Manhattans I strongly recommend trying a Fourth Regiment: Just tried this with Sazerac Rye and Dolin Sweet Vermouth and I think I'm a convert!
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Aug 1, 2021 22:55
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Somebody with the ingredients try this please! Saw it from a friend but don't have kimchi or appropriate beer at the moment. Bulldog sauce is a tonkatsu sauce. 
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Aug 2, 2021 02:41
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I had to give up on tomato cocktails at home, just too hard on my acid reflux. Is it good with tomato paste? Wouldn't have thought to use that for the tomato.
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Aug 2, 2021 14:06
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Apricole Swizzle is pretty good. https://cocktailwonk.com/2017/05/apricole-swizzle.html I'm always trying to find new drinks to use apricot liqueur in because this Rothman & Winter Apricot tastes so good I'm always tempted to just pour a glass and sip it even though I really don't like sipping straight liquors.
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Aug 3, 2021 04:53
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hotsoupdinner posted:Just tried this with Sazerac Rye and Dolin Sweet Vermouth and I think I'm a convert! Just did this with Knob Creek and Cocci. Doubled the recipe and it’s very good. Don’t know what else I’m going to do with a celery bitter though.
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Aug 3, 2021 05:02
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Celery bitters are surprisingly versatile; they go well with gin, vermouth, and sherry particularly. Lots of martini variations work. I like them in an Alaska. They’re great in a Bamboo. I wouldn’t have thought they’d work with whiskey, but since the Fourth Regiment works I want to try them in an Up To Date.
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Aug 3, 2021 13:20
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So I've been on a quest to gather everything I need to make a Ramos Gin Fizz. The thing that has been eluding me was orange blossom water. So today I finally went to an Indian grocery to pick some up. And that's when I also found almond syrup. Orgeat has been another elusive ingredient on my list. What I'm trying to figure out is, is this a close substitute? I've read that orgeat needs to have actual almond extract instead of just "flavor", so this ingredient list doesn't necessarily bode well... "Sugar, water, almond flavor, citric acid, sodium benzoate" I'm thinking it might still be a good substitute regardless, but I figured I'd ask and find out if I'm way off base.  Ingredient list photo: https://i.imgur.com/7LR2kcb.jpg
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Aug 3, 2021 21:20
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Aug 3, 2021 21:27
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Fart Car '97 posted:If you're drinking Manhattans I strongly recommend trying a Fourth Regiment: Yeah wow this is good as gently caress 
Sandwich Anarchist fucked around with this message at 22:19 on Aug 3, 2021 |
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Aug 3, 2021 22:10
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Sir Lemming posted:So I've been on a quest to gather everything I need to make a Ramos Gin Fizz. The thing that has been eluding me was orange blossom water. So today I finally went to an Indian grocery to pick some up. And that's when I also found almond syrup. Orgeat has been another elusive ingredient on my list. What I'm trying to figure out is, is this a close substitute? I've read that orgeat needs to have actual almond extract instead of just "flavor", so this ingredient list doesn't necessarily bode well... Orgeat is super easy to make at home with almond milk, sugar, and maybe some orange flower water.
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Aug 3, 2021 22:20
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| # ? Jun 6, 2024 09:56 |
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Thanks for the vermouth usage tips week back, by the way. Had been making Boulevardiers already, and kinda dig it more than your standard Negroni, and Americano definitely feels something for warmer autumn evenings if I don't feel like getting completely plastered. And maybe I don't manage to mangle my little finger with a paring knife in the future when cutting an orange after 10 pm in the future, had to actually go to emergency room to get that patched up. For really the first time I'm really getting bothered by the alcohol monopoly store's selection, even on the biggest local branch which is supposed to be a sort of a regional flagship. If I want actual rye, it looks like I have to preorder it. And that still would be like, pushing 55$, converted from €, for Bulleit rye. Pretty much forget finding mezcal in the entire catalogue, etc. Fortunately still a lot of cocktails around to mix and try, even given the restrictions.
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Aug 3, 2021 23:02
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