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Anonymous Robot posted:Found some cute glasses at the goodwill today Those glasses own.
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Aug 18, 2021 04:39
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| # ? May 17, 2024 02:52 |
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Going to make a French 75 today, might replace the simple syrup with some elderflower liquor for some "depth". 1.5oz gin .5oz lemon juice freshly squeezed .5oz St. Germain 3oz champagne
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Aug 18, 2021 18:18
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Ahh the old French 77
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Aug 18, 2021 18:30
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One of my favorite bars in Reno serves French 75s in Imperial pint glasses. I find that this says a lot about Reno.
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Aug 18, 2021 20:43
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Mr. Wiggles posted:One of my favorite bars in Reno serves French 75s in Imperial pint glasses. I find that this says a lot about Reno. This is both awesome and terrifying at the same time.
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Aug 18, 2021 22:05
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prayer group posted: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: When I saw the yellow chartreuse hate I was gonna post an Alaska, because you just can't make it with green. Anyone unconvinced should try this drink, it's delightful. (And the idea to throw in some fino or whatever seems great to me!)
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Aug 19, 2021 01:50
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Fart Car '97 posted: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. Piggy backing off this, is Cynar 70 worth it? I have been living regular Cynar a lot but keep not buying the heftier abv bottle.
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Aug 20, 2021 04:48
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Cynar 70 rules. It's not a blanket "better than cynar" but it's an excellent product.
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Aug 20, 2021 04:59
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All Cynar is good Cynar.
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Aug 20, 2021 05:13
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Fart Car '97 posted:Cynar 70 rules. It's not a blanket "better than cynar" but it's an excellent product. I didn't know this was a thing and now I must find it. I want to make the heftiest boulevardier I can work with. Granddad 114 makes an excellent base and is cheap enough to make me not cringe for mixing.
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Aug 20, 2021 14:32
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I've been messing around with the Fourth Regiment that was posted a few pages back and I'm really liking it. Several of the recipes I've seen use Peychaud's instead of Ango or say that either works and I think I prefer the Peychaud's. I'm not sure if the dasher top on my Fee Bros Celery Bitters puts out a bigger dash than my other bitters bottles' (I probably need to get some Japanese dasher bottles for consistency) but I like it better with a wimpy dash of the celery bitters. I also think that the lemon twist that most recipes call for is pretty clutch to balance the savory of the celery. Rittenhouse and Cocchi Torino for the base. Very sophisticated and tasty riff on the Manhattan, thanks for sharing it OP.
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Aug 21, 2021 03:54
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Fee brothers bitters should never be considered an appropriate analogue to a bitters called for in a recipe. They just do not taste anything like proper bitters because they're glycerine based. With the exception of a few of the fruit based ones, they're just kinda gross.
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Aug 21, 2021 05:31
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I guess I didn't comment earlier, but I always buy the Cynar 70. It's really good in cocktails, delicious as a highball, and is only $20/liter locally.
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Aug 21, 2021 06:13
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Fart Car '97 posted:Fee brothers bitters should never be considered an appropriate analogue to a bitters called for in a recipe. They just do not taste anything like proper bitters because they're glycerine based. With the exception of a few of the fruit based ones, they're just kinda gross. The only other Fee Bros that I've tried were their cherry bitters and they tasted really artificial but it was the only celery option at my usual shop. I don't really have a basis for comparison for celery bitters but thought they tasted pretty okay, like a less salty/savory Worcestershire sauce with more celery seed. Any particular brand worth looking for? Bitter Truth?
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Aug 21, 2021 06:13
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I was in the city yesterday hanging out with a friend and figured I'd swing by the big liquor store I used to work at in college to see if I could find a few things that I can't buy in my little town (that being almost everything that's not whiskey or vodka). I found a bunch of stuff and on a whim I picked up a heavily clearanced bottle of BarSol Pisco that had been sitting on the shelf for many years. Is it worth drinking or have I basically purchased Peruvian Grappa?
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Aug 23, 2021 00:20
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Hey I bought Armenian brandy for a party because I had told people about chacha, it wasn’t remotely the same thing and the bottle was in a box with an inch of dust on it And everyone had to drink it out of solo cups that were reused from something previous so it was all cloudy But it was an experience and that’s what matters
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Aug 23, 2021 00:59
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my kinda ape posted:I was in the city yesterday hanging out with a friend and figured I'd swing by the big liquor store I used to work at in college to see if I could find a few things that I can't buy in my little town (that being almost everything that's not whiskey or vodka). I found a bunch of stuff and on a whim I picked up a heavily clearanced bottle of BarSol Pisco that had been sitting on the shelf for many years. Is it worth drinking or have I basically purchased Peruvian Grappa?
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Aug 23, 2021 01:27
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Yep. Make a pisco sour. Not a lot that I can think of off the top of my head calls for pisco otherwise but it’s a fun sub for rhum agricole/cachaça, tequila, or brandy. - Armenian brandy is fun and can be not terrible. What brand did you buy? - To the goon asking about celery bitters: Scrappy’s. (And yeah, unfortunately Fees are not great. Is the whiskey barrel aged Fees still considers good? I remember a hype train around them a while back and never got a bottle.)
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Aug 23, 2021 02:18
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Scythe posted:Armenian brandy is fun and can be not terrible. What brand did you buy? Ararat, I don’t remember what variety. I certainly wasn’t expecting a brown liquor.
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Aug 23, 2021 02:33
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Julie Reiner's Cuzco is a good Pisco drink: 2 oz Pisco, Barsol 3⁄4 oz Aperol 3⁄4 oz Simple syrup 1⁄2 oz Lemon juice 1⁄2 oz Grapefruit juice 1 rinse Kirschwasser 1 twst Grapefruit peel (as garnish) If you have some fino around I've always served a Pisco/Fino collins that's been well received: 1 Pisco 1 Fino 1 dash ango 1/2 Simple 3/4 Lemon Soda Fart Car '97 fucked around with this message at 03:29 on Aug 23, 2021 |
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Aug 23, 2021 03:26
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Scythe posted:Yep. Make a pisco sour. Not a lot that I can think of off the top of my head calls for pisco otherwise but it’s a fun sub for rhum agricole/cachaça, tequila, or brandy. If you want to use it all in one go, try doing an infusion and making Little Birdy cocktails, from Death & Co. chop up 2 cups ea strawberries and pineapple and mix it with a bottle of pisco, let it infuse for about 5 days then strain it and use the mix to make the Little Birdy cocktail: 2 oz strawberry-pineapple pisco 3/4 oz grapefruit juice 1/2 oz lemon juice 1/2 oz st germain 1 tsp simple syrup I usually make it in batches and bring it to parties or the beach. Maybe this is not at all what you were looking for, but if you want to share it with others, this is an absolute top tier crowd-pleaser drink
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Aug 23, 2021 03:38
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my kinda ape posted:I was in the city yesterday hanging out with a friend and figured I'd swing by the big liquor store I used to work at in college to see if I could find a few things that I can't buy in my little town (that being almost everything that's not whiskey or vodka). I found a bunch of stuff and on a whim I picked up a heavily clearanced bottle of BarSol Pisco that had been sitting on the shelf for many years. Is it worth drinking or have I basically purchased Peruvian Grappa? Pisco sour, obviously, as another goon has said. I also like this one: Autumn Leaves 1 oz pisco 1 oz drambuie 1/4 oz campari 1/4 oz lime juice Stir over ice, serve in coup or cocktail glass. The original recipe suggests a lime twist and orange wedge as garnish.
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Aug 23, 2021 05:13
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PISCO PUNCH sadly the original recipe from the 1850's is lost. there are many approximations but even turn of the century drinkers knew something was missing. And we will never know.
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Aug 23, 2021 05:35
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Thank you all for your Pisco recommendations. Glad to know it's not garbage! I made a Bijou tonight and while it was very interesting I think I've come to the conclusion that I just don't particularly like sweet vermouth. Or at least I don't particularly like the Martini & Rossi Rosso I've been using. Are red/sweet vermouths generally pretty similar or should I give a different brand a chance?
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Aug 23, 2021 05:41
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my kinda ape posted:Thank you all for your Pisco recommendations. Glad to know it's not garbage! Dolin is pretty common and good at least in a Negroni, imo
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Aug 23, 2021 05:47
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Data Graham posted:Ararat, I don’t remember what variety. I certainly wasn’t expecting a brown liquor. Armenian friends are consistently making gifts of this to me. Which is good, because it's good! I'd place it above California brandies for sure, though not quite there with most cognacs. The 10 year is pretty good for sipping. The 5 year is great in cocktails where you're using brandy, like a sazerac, old fashioned, black rider, sidecar, or vieux carre.
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Aug 23, 2021 06:12
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I have also withdrawn my support of fee brothers bitters. I've got the local "mah hometown" edge but yeah just get angostura or peychaud's for most applications. That being said, their Aztec chocolate bitters are fantastic and are pairing nicely with whiskey. gently caress the remaining flavors. What are good black walnut brands?
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Aug 23, 2021 07:27
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my kinda ape posted:I made a Bijou tonight and while it was very interesting I think I've come to the conclusion that I just don't particularly like sweet vermouth. Or at least I don't particularly like the Martini & Rossi Rosso I've been using. Are red/sweet vermouths generally pretty similar or should I give a different brand a chance? You should try a different brand (Dolin was a good rec), but also: how old is your bottle, and how are you storing it? Sweet vermouth can oxidize (cardboard flavor) pretty badly if it's open and warm or exposed to sunlight. You should be keeping unopened bottles in a cool, dark place and opened bottles in the fridge, and buying bottles small enough that you can use them up in a couple of weeks once open. I think a lot of people think they don't like vermouth and just have only had dusty old spoiled garbage. Missing Name posted:That being said, their Aztec chocolate bitters are fantastic and are pairing nicely with whiskey. Maybe, but I bet Bittermens xocolatl mole are better (haven't had those Fee's, though).
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Aug 23, 2021 17:38
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Took the plunge and got some Cynar, thanks in part for this thread. It's really good, more successful than most of my amaro purchases. Anybody got a list of the Cynar cocktails? Don't need ingredients just some examples. Thinking Artichoke Hold, that simple Cognac one someone posted, etc.
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Aug 23, 2021 18:01
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Scythe posted:You should try a different brand (Dolin was a good rec), but also: how old is your bottle, and how are you storing it? Sweet vermouth can oxidize (cardboard flavor) pretty badly if it's open and warm or exposed to sunlight. You should be keeping unopened bottles in a cool, dark place and opened bottles in the fridge, and buying bottles small enough that you can use them up in a couple of weeks once open. I think a lot of people think they don't like vermouth and just have only had dusty old spoiled garbage. It's probably a week and a half old, tastes the same as when I opened it and it has been in the fridge any time I haven't been using it. I haven't used a vacuum sealing topper but I have one on the way. No idea how long it was sitting at the liquor store but the bottle doesn't look old or dusty and it was sealed normally. 375ml bottle which is the smallest they had. I don't think it tastes anything like cardboard and I can see how people might like it, it's quite complex. I just don't seem to really enjoy the flavor myself. I've made 4-5 drinks with it hoping it would grow on me but it doesn't seem to have made much progress. I'll definitely try another brand when I get the chance though, maybe it's just a Pepsi vs Coke kind of thing  In the mean time I've got Martini & Rossi extra dry and a blanco vermouth from a different brand to try out. my kinda ape fucked around with this message at 18:24 on Aug 23, 2021 |
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Aug 23, 2021 18:22
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Ah, legit, sounds like you're doing the right things (and you don't need to go nuts with a vacuum sealer as long as you're drinking it within a few weeks). Try Dolin and see how that treats you. Also paradoxically I think another good way to get into vermouth is to just drink it (which is pretty normal to do before dinner in Spain and Italy): do a big pour over rocks, add a twist or an olive or both as a garnish.
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Aug 23, 2021 18:57
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Comb Your Beard posted:Took the plunge and got some Cynar, thanks in part for this thread. It's really good, more successful than most of my amaro purchases. Anybody got a list of the Cynar cocktails? Don't need ingredients just some examples. Thinking Artichoke Hold, that simple Cognac one someone posted, etc. I don't remember where I found this but it's a Negroni variation I liked: REMEMBER THE ALIMONY Dan Greenbaum 1 ¼ oz fino sherry (can substitute dry vermouth) 1 ¼ oz Cynar ¾ oz Beefeater gin Garnish: orange twist In the same vein, there's the Oaxacan Tricycle and the Midnight Marauder, the latter is created by Joaquín Simó. Too Soon? is an interesting Cynar cocktail by Sam Ross of Attaboy, NY.
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Aug 23, 2021 22:28
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The other day, my girlfriend made some pickled watermelon rind. I decided to try highlighting them in a cocktail, and was surprised to find a recipe from the McCormick spice company (trying to push their pickling spices,) that involved using the pickling brine alongside gin and Midori. It’s kind of intriguing. The ratio is definitely off, and I’m wondering if it maybe needs some lime juice. But there’s something cool there in the way that the vinegar offsets the Midori. At the spec that it’s at now, it tastes peculiarly over-balanced. Everything kind of neutralizes one another, though part of the effect of that is that the natural melon flavor of Midori is uplifted from its usual candy sweetness. 1 part gin 1 part pickled watermelon brine 2 parts midori Shake with ice, pour over fresh ice Add a handful of cubed pickled watermelon rind and top with soda water. I’d like to mess with this a little more, but I’m saving my Midori to make stupid Halloween drinks.
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Sep 2, 2021 15:55
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Anonymous Robot posted:pickled watermelon rind.... a recipe from the McCormick spice company ... using the pickling brine alongside gin and Midori. God drat what a rollercoster ride of a sentence
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Sep 2, 2021 16:01
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Anonymous Robot posted:The other day, my girlfriend made some pickled watermelon rind. I decided to try highlighting them in a cocktail, and was surprised to find a recipe from the McCormick spice company (trying to push their pickling spices,) that involved using the pickling brine alongside gin and Midori. Yeah I tried this with our pickled watermelon rind brine and there’s definitely the kernel of a good idea in there but what’s written is weird tasting.
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Sep 2, 2021 20:39
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Huh. So you’re doing 2oz Midori, 1oz gin, 1oz brine? That’s a hell of a lot of Midori. I would probably rebalance the drink to make the gin the spirit base, then dial back the brine and supplement it with some lime juice so that it’s not the only source of acidity, which I think may be one of the issues you’re having. Try something like: 1.5oz gin .75 midori .5 lime .5 brine and see how that treats you. e: also, shake it. Are you shaking it?
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Sep 2, 2021 23:53
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I'm making up a milk washed punch in part thanks to this thread and I'd love some thoughts/feedback on what I got so far. 2 cups sugar 2 oranges 6 lemons + 2 for juice after 1 pineapple 1? Cup coffee liqueur .5? Cup triple sec 4? Cups rum 1.5 cup? hot coffee or cold brew Process wise: Oleo orange and lemon Add pineapple + citrus juice (cinnamon?) Steep overnight Then add coffee liqueur + triple sec/Curacao Add white and dark rum + coffee Let sit Strain Add in some more lemon juice Add to milk Filter Smile Carillon fucked around with this message at 08:01 on Sep 4, 2021 |
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Sep 4, 2021 07:33
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Also too clarify my concerns, I want it to be coffee forward without taking on the profile of an Irish coffee if that makes sense. I'm worried adding a bunch of coffee before I clarify will make coffee dominate, but I don't want coffee to be too far from the front.
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Sep 4, 2021 07:59
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I think you're over-thinking your order of operations here. It makes sense to do your first 2 steps as you are if you're trying to let the cinnamon infuse overnight, but the rest of it is over-complicated. Just combine all your syrups/citrus/booze/modifiers together and get them cold. Get your milk warm, then dump the milk into the cold punch for a nice curdle. Use cold brew. Hot coffee gets bitter and flat if you chill it.
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Sep 4, 2021 17:23
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| # ? May 17, 2024 02:52 |
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Does Cynar contain red food coloring?
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Sep 5, 2021 21:43
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