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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... https://www.liberandcompany.com/pro...0xoCUA8QAvD_BwE Highly recommend Liber & Co Orgeat. Yeah it's not hard to make yourself but it's also just pretty cheap to order online.
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Aug 3, 2021 23:26
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Fart Car '97 posted:If you're drinking Manhattans I strongly recommend trying a Fourth Regiment: Suggestions on a celery replacement here? I could just leave it out but figured I'd ask
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Aug 3, 2021 23:29
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vlad3217 posted:Suggestions on a celery replacement here? I could just leave it out but figured I'd ask Its referring to celery bitters, and there isn't a replacement. They're 10 bux on Amazon
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Aug 4, 2021 00:17
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Sandwich Anarchist posted:Its referring to celery bitters, and there isn't a replacement. They're 10 bux on Amazon I knew it was bitters but having never had them wasn't sure if there was something similar. I'll keep an eye out next time I hit the liquor store
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Aug 4, 2021 00:25
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Sandwich Anarchist posted:Yeah wow this is good as gently caress I love the idea of a goon library for Mixel btw
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Aug 4, 2021 01:13
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Can anyone recommend cool things to make with coconut cream? I need to use the rest of mine up. I've been making Painkillers and variations on piña coladas, I want more options.
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Aug 4, 2021 05:47
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My partner really likes Leilani Volcano's smuggler cove style. I like them as well but tend to make mine a bit less sweet.Carillon posted:Bitter mai tai would love some crushed ice in the finished glass! Otherwise I've been making a lot of Lelani Volcano 2.0's for my partner who loves guava. Adapted from the smuggler's cove book: Carillon fucked around with this message at 06:35 on Aug 4, 2021 |
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Aug 4, 2021 06:32
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I want to try chocolate bitters, is there a goon favorite? Amazon has Fee Bros for $10, but I remember people saying their orange bitters were so-so.
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Aug 5, 2021 20:22
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People praise Scrappy’s in here pretty regularly. Bittermens mole bitters are pretty nice, but a little more limited in their use case due to their more particular flavor profile.
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Aug 5, 2021 20:33
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Scrappy’s and Angostura both make excellent chocolates.
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Aug 5, 2021 20:58
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Who makes the best celery bitters? Not normally something I'd be interested in but I'd like to try that Fourth Regiment everyone was just raving about.
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Aug 5, 2021 22:41
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I think Scrappy’s is considered the standard for celery. I like my bottle anyway.
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Aug 5, 2021 23:22
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A God drat Ghost posted:Can anyone recommend cool things to make with coconut cream? I need to use the rest of mine up. I've been making Painkillers and variations on piña coladas, I want more options. Speaking of Painkillers, can I use Liquid Alchemist Coconut Syrup to replace the Cream of coconut or is that not the same thing?
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Aug 6, 2021 03:03
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So I was sort of on autopilot while making a Lion's Tail and I used Carta Blanca rum instead of bourbon. It's really good though! But surely this must have a name. Any ideas?
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Aug 7, 2021 02:33
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Mr. Wiggles posted:So I was sort of on autopilot while making a Lion's Tail and I used Carta Blanca rum instead of bourbon. It's really good though! But surely this must have a name. Any ideas? Jasper’s Jamaican
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Aug 7, 2021 02:57
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Just picked up a bottle of green chartreuse for $40. Any recommendations? I never used it before.
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Aug 7, 2021 03:37
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Probably the most popular way to use it in the last 15 years is a Last Word: gin, green chartreuse, maraschino, and lime, shaken, served up. Traditionally equal parts but I prefer backing off on the maraschino and lime a bit. Also good and classic is a Bijou: gin, sweet vermouth, green chartreuse, couple dashes of orange bitters, stirred, up. Some people go equal parts on this one too but more recipes do 2:1:1 and I think that's better. My favorite less-popular green chartreuse drink is a Castaway, from Liloliho in SF: manzanilla sherry with a little salted falernum and a dash or two of green chartreuse in it. Edit: It's also delicious in hot cocoa once that's seasonally appropriate, and don't be afraid to sip a shot straight after dinner (or throw in a little ice if it's too hot for you).
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Aug 7, 2021 04:12
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Thank you! I have the ingredients for the first two so I will definitely give those a try.
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Aug 7, 2021 04:33
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tonedef131 posted:Jasper’s Jamaican Ah, perfect. Thanks!
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Aug 7, 2021 04:46
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Think I hosed up my milk punch. I used a Punch magazine recipe because I figured they knew their stuff, and they instructed me to pour the milk into my rum mixture. Didn’t curdle much. Now every other recipe I look at is stressing that you need to pour your rum mixture into the milk.
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Aug 7, 2021 05:14
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Yeah I've always read you want to add the punch to the milk. This is my go to when I'm thinking of hot/cold, milk first or last, etc.
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Aug 7, 2021 06:28
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I thought Punch magazine was of the “Punch & Judy” punches
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Aug 7, 2021 12:03
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Booties posted:Thank you! I have the ingredients for the first two so I will definitely give those a try. Also if you like caipirinha variations, this idea seemed to go over well: Data Graham posted:Yeah it's pretty heady, but the sugar and lime does a good job of cutting it. Besides I actually quite like Chartreuse just on its own, though a little does go a long way. (I still do this pretty frequently)
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Aug 7, 2021 12:09
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Carillon posted:Yeah I've always read you want to add the punch to the milk. This is my go to when I'm thinking of hot/cold, milk first or last, etc. We were able to salvage it by letting it set overnight, then running it through a nut milk bag, followed by a coffee filter.
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Aug 7, 2021 15:13
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obi_ant posted:Speaking of Painkillers, can I use Liquid Alchemist Coconut Syrup to replace the Cream of coconut or is that not the same thing? They're not the same thing. "Coconut cream" usually means a can of unsweetened cream of coconut like from the grocery store. Thick and not super sweet.
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Aug 7, 2021 15:45
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Agree that coconut syrup and coconut cream are not the same thing, but I think in a cocktails context "coconut cream" usually refers to a sweetened product, like Coco Lopez. (In like Thai cooking though, yeah, "coconut cream" means unsweetened.) Also op, I'm not familiar with the Liquid Alchemist coconut syrup but if it's not for a Painkiller I have no idea how you'd use it. Looks like their website even suggests using it in a Painkiller. Try it!
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Aug 7, 2021 17:35
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I make something I call coconut syrup that is just equal parts coconut water, pineapple juice and sugar. I add half an oz or so to a couple oz of rum and bitters to taste for a tropical old fashioned sort of thing. Come to think, of it I should probably call it tropical syrup because unsurprisingly the pineapple comes through way more than the coconut.
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Aug 7, 2021 18:05
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Yeah, "cream of coconut" is very different from "coconut cream" unless you're looking at a recipe written by someone who doesn't know the difference.
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Aug 7, 2021 18:50
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just the other day I made a pina colada with unsweetened coconut cream and it was undrinkable 
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Aug 7, 2021 21:55
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On this topic, the punch I made was a clarified Piña Colada milk punch. I was making it as a gift for someone who isn’t super into spirits, so I wanted something mild and sweet, and something I could make at home and take to a host out of state. It’s weird. I didn’t expect an authentic taste, because the recipe substitutes coconut water for coco lopez (probably can’t clarify the lopez.) But it doesn’t taste like a cocktail at all. It’s like a lighter pineapple juice. And yet, it definitely has 3 oz of liquor per glass.
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Aug 7, 2021 23:04
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I accidentally made an old fashioned with salt instead of sugar once. Pretty much the same thing.
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Aug 7, 2021 23:37
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I just made this milk punch for my partners birthday and it was a big hit. Looking back at it I think you could streamline the liquor selection, I think you could get away with doubling the arrack and losing the mezcal, and the absinthe is really subtle, but overall it's quite nice. It's one of the more complex punches I've made and I think you really do get some fruit loops taste. I also modified it by combining the extra lemon juice with the punch and just pouring it all into cool milk given what we're talking about here about successfully clarifying punch.
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Aug 7, 2021 23:38
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Help, I bought grappa. Does anyone have good ideas for what I do with the rest of the bottle? I have considered burning it, using it to clean glass and/or secretly pouring it into people's glasses for giggles.
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Aug 8, 2021 09:29
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The Cocktail Thread: help, I bought grappa
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Aug 8, 2021 12:41
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Sandwich Anarchist posted:The Cocktail Thread: help, I bought grappa
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Aug 8, 2021 12:58
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Sandwich Anarchist posted:The Cocktail Thread: help, I bought grappa
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Aug 8, 2021 13:11
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Missing Name posted:Help, I bought grappa. Yeah, not a lot of drinks want grappa. I'd try negroni variations, or try soaking various herbs/barks/peels in it and make your own amaro.
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Aug 8, 2021 16:52
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Data Graham posted:Yeah it's pretty heady, but the sugar and lime does a good job of cutting it. Besides I actually quite like Chartreuse just on its own, though a little does go a long way. Thank you for bumping this recipe, this has quickly become one of my favorite cocktails of all time. Citrus and chartreuse are the main reasons I love last words and all their variations but I've never considered stripping away all the other stuff. To me this is similar to a Tommy's marg where I like the stripped down version more than the original. Horn fucked around with this message at 01:08 on Aug 9, 2021 |
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Aug 9, 2021 01:02
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On a whim, I threw a grappa thing together because holy poo poo. Some mint leaves muddled in teaspoon of sugar and half a lemon's juice. Shot of grappa, ice, top off with Pellegrino. Italian mojito? It's not awful but definitely not top tier. Maybe I'm imagining it but it tastes more plum-y now. Also I have kewda water from lassi experiments. It's a hard to describe floral essence that might go well with clear spirits (not grappa)
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Aug 9, 2021 01:05
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Missing Name posted:a grappa thing Oh you don't say?
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Aug 9, 2021 01:12
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