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Orgeat is so easy to make I can’t believe people buy it. You just make a 1:1 syrup out of almond milk and add a touch of orange blossom water. I make 8oz at a time and it probably costs like $1.
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Aug 14, 2021 23:35
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| # ? Jun 6, 2024 13:24 |
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Yeah, I really ought to make my own. All the quick version recipes I have seen call for cognac, surely I can substitute an overproof rum for that?
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Aug 14, 2021 23:39
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Anonymous Robot posted:Yeah, I really ought to make my own. All the quick version recipes I have seen call for cognac, surely I can substitute an overproof rum for that? 1/2 cup almond milk 1/2 cup turbinado sugar 2 teaspoon Wray & nephew 1 teaspoon orange flower water 1/2 teaspoon almond extract Pinch of salt Warm until everything is dissolved, store cold.
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Aug 14, 2021 23:49
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Coffee and grappa was awful. Top's brand sugar free cherry sparkling beverage and grappa was also awful. Thankfully, the bottle is now empty.
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Aug 15, 2021 01:06
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Missing Name posted:Coffee and grappa was awful. Top's brand sugar free cherry sparkling beverage and grappa was also awful. 
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Aug 15, 2021 02:14
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chitoryu12 posted:Liquid Intelligence. It’s a bit dense but it actually tells you what happens when you mix a drink and dispels a lot of myths about shaking, stirring, etc. I don't like Liquid intelligence too much a lot of the recipes in there require a lot of specialty equipment. I would recommend Cocktail Codex, Be Your own Bartender or if you like tiki a lot Smugglers Cove.
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Aug 15, 2021 04:00
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LionYeti posted:I don't like Liquid intelligence too much a lot of the recipes in there require a lot of specialty equipment. I don't think you "get" Dave Arnold. I would also suggest "Drink What You Want" from John DeBarry, which really covers the philosophical side of things.
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Aug 15, 2021 04:43
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LionYeti posted:I don't like Liquid intelligence too much a lot of the recipes in there require a lot of specialty equipment. I would recommend Cocktail Codex, Be Your own Bartender or if you like tiki a lot Smugglers Cove. The first few chapters of Liquid Intelligence that just break down things like shaking vs stirring ought to have been a part of a treatise already and it’s still worth it as a reference for anyone who has more than one cocktail book imho. I’m not insane or rich enough I’ll ever own a rotovap, but I did get a whipping siphon because of Dave Arnold and I’ve used it a ton for infusions and I’m glad I did. Reading about really unreasonable stuff to do at home like using liquid nitrogen or a centrifuge is a good way to make other things like carbonation and clarification seem reasonable
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Aug 15, 2021 05:18
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Tonight I made a bunch of King's Jubilees, and for some I used gin instead of rum. And you know what? Even though I'm a rum enthusiast, gin is better in this drink.
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Aug 15, 2021 08:03
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Dave Arnold specifically says in the book that he doesn’t expect the average reader to buy all of the possible equipment listed in the book, and outright refuses to give detailed instructions on his electric heating rod due to the potential danger.
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Aug 15, 2021 13:28
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Ordered a black rider last night and it was not very good at all. I gotta go back and ask what brands were used. After the first sip we agreed it needed a touch of orange bitter which only helped marginally.
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Aug 15, 2021 15:02
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Booties posted:Ordered a black rider last night and it was not very good at all. I gotta go back and ask what brands were used. After the first sip we agreed it needed a touch of orange bitter which only helped marginally. How did it taste?
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Aug 15, 2021 16:33
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Mr. Wiggles posted:How did it taste? It was the end of a long shift so I was pretty tired and can’t remember the details well. It was a dark brown color and had a rich flavor and thick mouth feel.
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Aug 15, 2021 17:46
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Is it possible to freeze syrups? I would love to not have to keep making them up if there is a way to make huge batches and keep.
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Aug 15, 2021 18:21
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Bape Culture posted:Is it possible to freeze syrups? I would love to not have to keep making them up if there is a way to make huge batches and keep. I would be concerned with your sugar falling out of solution and recrystallizing.
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Aug 15, 2021 18:30
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Bape Culture posted:Is it possible to freeze syrups? I would love to not have to keep making them up if there is a way to make huge batches and keep. Yeah, you might get chunky sugar crystals forming though, depends what is in it.
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Aug 15, 2021 18:30
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Mr. Wiggles posted:Tonight I made a bunch of King's Jubilees, and for some I used gin instead of rum. And you know what? Even though I'm a rum enthusiast, gin is better in this drink. Isn't that essentially an aviation modulo creme de Violette?
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Aug 15, 2021 18:32
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Missing Name posted:I would be concerned with your sugar falling out of solution and recrystallizing. I’m having this trouble anyway. It’s doing my head in. Just spent an hour trying to clean out my bottles haha. Ginger syrup and my old fashioned syrup are what I’d like to store.
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Aug 15, 2021 18:40
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I put a half ounce of 151 rum in all my syrups and they last for months (and counting) in the fridge.
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Aug 15, 2021 20:27
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Human Tornada posted:I put a half ounce of 151 rum in all my syrups and they last for months (and counting) in the fridge. Yeah, I recently learned this and it’s a great trick. Related to this, Private Reserve gets mentioned here now and then. Very cheap way to preserve vermouth and other wines for much longer; it’s a can if nitrogen gas you can spray into a bottle to displace the oxygen and forestall oxidation.
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Aug 15, 2021 20:35
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Yeah I bought all my syrups in February, put a shot of vodka in each one after opening it for the first time and nothing has shown any sign of going bad yet. Definitely will not buy 750ml bottles next time though! Also I tried an Oceanside last night and really, really liked it. 2 oz gin 3/4 oz fresh lime juice 3/4 oz simple syrup Dash of celery bitters Pinch of sea salt Shake with ice and strain into a chilled coup.
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Aug 15, 2021 20:40
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Carillon posted:Isn't that essentially an aviation modulo creme de Violette? Yes but traditionally with white rum. Proportions were 2 rum, 3/4 maraschino, 1/2 lemon, cherry garnish. It's really good with regular Bacardi, even better with Wray and Nephew (though strong), but the drink was really just better with gin.
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Aug 15, 2021 21:01
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Booties posted:It was the end of a long shift so I was pretty tired and can’t remember the details well. It was a dark brown color and had a rich flavor and thick mouth feel. I mean, it's not for everyone. Mezcal and Cynar are big, bold flavors. But give it another shot.
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Aug 15, 2021 21:02
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Mmmm, I love Cynar cocktails. I just can't handle mezcal. I also don't like tequilas at all, do that's probably part of it.
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Aug 15, 2021 23:31
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Guys. I just made a double Painkiller and I am in heaven. Tastes just like the one I had at this nice Tiki Bar a while back. 4oz Overproof Rum 3oz Pineapple Juice 1oz Orange Juice 1 1/2 Cream of Coconut Healthy pinch of Nutmeg
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Aug 16, 2021 02:45
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That sounds very nice! I just made one yesterday, there must be something in the air. I tend to like my orange juice in cocktails with a bit more backbone, so I acidulated mine, but it's a great tasting cocktail all around.
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Aug 16, 2021 07:30
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Bape Culture posted:Is it possible to freeze syrups? I would love to not have to keep making them up if there is a way to make huge batches and keep. I usually make more syrup that will fill my squeeze bottle and freeze the excess. I always add some high proof liquor too. So the combination of high sugar and alcohol lowers the freezing point it rarely freezes all the way stored in the freezer. Despite that I feel like it's "saving" it better. I make sure to thaw all the way before re-filling squeeze bottle bc I want an even solution not affected by the freezing. I never actually see any re-crystallization like someone said. Where I do see re-crystallization is any drips down the side of the squeeze bottle nozzle, that re-crystallizes like a mother fucker. Comb Your Beard fucked around with this message at 14:13 on Aug 16, 2021 |
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Aug 16, 2021 14:10
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This bottle of green chartreuse is doing work. Made a last word tonight and I think this may be my all-time favorite cocktail. Looking forward to having a naked and famous (mezcal, aperol, green chartreuse, lime) next. I had a bijou the other night and I wasn’t a huge fan, but it was a little close to bed time. I think it’s more of an evening starter than a nightcap.
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Aug 17, 2021 03:04
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Booties posted:This bottle of green chartreuse is doing work. Made a last word tonight and I think this may be my all-time favorite cocktail. Looking forward to having a naked and famous (mezcal, aperol, green chartreuse, lime) next. I had a bijou the other night and I wasn’t a huge fan, but it was a little close to bed time. I think it’s more of an evening starter than a nightcap. If you like the last word, give a final ward a shot. Also a chartreuse swizzle…and a diamond back(danger! Delicious danger)
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Aug 17, 2021 03:32
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Naked and Famous and Diamondback are both made with yellow Chartreuse. Do what you want of course, I can't stop you, but a Diamondback with green Chartreuse sounds undrinkably boozy.
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Aug 17, 2021 04:32
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The Bandit posted:If you like the last word, give a final ward a shot. Also a chartreuse swizzle…and a diamond back(danger! Delicious danger) I've made like 3 Improved Chartreuse Swizzles in my life and every one of them was transcendent. It's probably my favorite decadent cocktail.
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Aug 17, 2021 06:24
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One other possible cocktail to consider with Chartreuse, the Purgatory: 2 1⁄2 oz Rye, Rittenhouse 3⁄4 oz Bénédictine 3⁄4 oz Herbal liqueur, Green Chartreuse it's a pretty insane cocktail--the epitome of strong sweet--but I was on a kick where I had one of these about once a week about a decade ago. Also despite being a bit oversized, you ought to drink it fairly quickly since you can actually taste the ingredients start to separate apart after just about a half an hour
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Aug 17, 2021 06:45
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Carillon posted:That sounds very nice! I just made one yesterday, there must be something in the air. I tend to like my orange juice in cocktails with a bit more backbone, so I acidulated mine, but it's a great tasting cocktail all around. I've only been using bottled orange juice, when I get to a grocery store I'm going to pick up some real oranges. I made another Painkiller again, switched up the rum though. Plantation "O.F.T.D." Overproof tastes like the Painkiller that I've had in many bars, Smith & Cross that I used today gives it a nice funky, rotten, topical rubbery taste that I really liked. Might make another one tomorrow with 1.5oz of each.
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Aug 17, 2021 07:18
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It's been a few months since I've had a bottle of Smitty, I need to get another one. Maybe two. It's my desert island spirit.
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Aug 17, 2021 07:24
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prayer group posted:Naked and Famous and Diamondback are both made with yellow Chartreuse. Do what you want of course, I can't stop you, but a Diamondback with green Chartreuse sounds undrinkably boozy. I've had one (1) Diamondback, and I made it with Yellow Chartreuse. I don't believe one needs both colors of Chartreuse when the green is obviously the superior, so I suppose I should put my money where my mouth is and try a Diamondback+ someday soon. e: D-d-doublepost (I had too many tabs open).
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Aug 17, 2021 08:25
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I don't think the diamondback is a particularly good drink to begin with, but that's personal preference. IMO The issue with the Diamondback is precisely that people overdo it and use green chartreuse and/or Laird's 100 which makes the drink an overly hot, overly sweet mess. A hotter rye, like rittenhouse, is worth using because it gets diluted down over time and it's the primary spirit that's probably most similar to what they used at the time. If you amp the other ingredients up alongside that there's just too much going on. It was made in 1951, and it specifically calls for applejack, not apple brandy. By this time we're in post-war industrialized America and the days of applejack being anything close to its original form are long gone. The applejack it was made with was certainly Laird's, and by then the recipe was probably the same thing we have now - so just use that. Maybe use The Straight 86, but the BIB is going to be adding too much octane as well as more woody tannins into an already bold drink. And Yellow Chartreuse isn't "inferior" to green in any way. They're entirely different, each are lovely spirits with their own application and the Diamondback and Naked and Famous are good examples of that -- they're both worse off with Green Chartreuse. Like I said, I don't think it's a particularly good drink to begin with, but I also think it's a case where the modern trend of "well we'll just assume it's better with stronger "better" stuff in it" does the drink no favors at all. Fart Car '97 fucked around with this message at 16:21 on Aug 17, 2021 |
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Aug 17, 2021 16:17
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Kenning posted:I've made like 3 Improved Chartreuse Swizzles in my life and every one of them was transcendent. It's probably my favorite decadent cocktail. This is the way, one of my fave cocktails so I must try this. Usually I make them with just lime falernum mint and chartreuse. sometimes with gin sometimes rum.
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Aug 17, 2021 17:40
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Gotta step up to defend yellow Chartreuse here. It's better than Strega and Galliano and whatever else you'd put in its category. My wife likes it more than the green stuff, and it's necessary to make an Alaska, one of her favorite drinks. Try one if you need to be convinced of yellow Chartreuse's merits: Alaska 2oz London dry gin 1oz yellow Chartreuse 2 dashes orange bitters Stir, coupe, lemon twist. Is this a Chartreuse martini? Yes. Is it unnecessarily boozy? Yes. Does it taste like a sumptuous mouthful of delicate flower petals? Absolutely. If it's a little too intense for you, you might do like I do sometimes and split the Chartreuse with a dry sherry. Dries the drink out nicely and adds some extra complexity.
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Aug 17, 2021 21:04
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I formally retract my dismissal of yellow Chartreuse, that was dumb drunkposting lol
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Aug 18, 2021 01:55
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Found some cute glasses at the goodwill today 
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Aug 18, 2021 03:05
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