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Justa Dandelion posted:It looks like SIbona is distributed by Southern Glazers. I'll ask my southern rep to see what liquor stores might carry it. What's the closest city to you? Denver Metro Area the big nerdy liquor store is Argonaut by my house but I'd be alright with driving to anywhere.
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Nov 9, 2021 22:34
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Local bar is doing LotR trivia tonight and they have some specialty shots!Orc's Breath posted:Fireball whiskey, Kahlua Green Shire posted:Jameson, Midori, Bailey's
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Nov 10, 2021 00:48
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Gross!
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Nov 10, 2021 06:06
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I don't like to harsh anyone's buzz, but yeah, those are what Ian Fleming called "musical comedy drinks." But I mean, it's shots, that's expected. No one's slowly sipping a B-52 from a Glencairn glass.
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Nov 10, 2021 15:38
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Honestly fireball Kahlua sounds kinda fun. The green shire not so much.
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Nov 10, 2021 18:38
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Pander posted:Honestly fireball Kahlua sounds kinda fun. You spelled rumchata wrong
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Nov 10, 2021 18:40
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Fireball+rumchata is legit pretty good. Adds more alcohol to the rumchata and masks the unpleasantness of the Fireball, and the flavors mix well together.
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Nov 10, 2021 18:53
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The Bandit posted:You spelled rumchata wrong
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Nov 10, 2021 18:54
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Halloween Jack posted:I don't like to harsh anyone's buzz, but yeah, those are what Ian Fleming called "musical comedy drinks." But I mean, it's shots, that's expected. No one's slowly sipping a B-52 from a Glencairn glass. The hotel bar at Hotel Nikko in Paris made the best B52 I've ever had. Seriously haven't had one since (1997). Partially because I wanted to keep the memory, partially because I discovered real cocktails not that long after. But for real, talk about elevating a shooter to something special. Nothing like handing someone the glass with the top layer flaming.
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Nov 10, 2021 19:00
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If you got a fire and you can't put it out...
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Nov 10, 2021 19:01
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LionYeti posted:Denver Metro Area the big nerdy liquor store is Argonaut by my house but I'd be alright with driving to anywhere. My southern rep said the closest that has it in stock is Coaltrain in the Springs. I'd call before you drive down though just to be sure.
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Nov 11, 2021 01:59
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The Bandit posted:Cynar mezcal calvados, I think we’re all speaking the same language 1.5 Mezcal, 1 Cynar, 1 Calvados will approach something resembling a mirror image of the holy Negroni, and now I wanna try it.
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Nov 12, 2021 16:37
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Made a Saturn last night for the first time and it might be my new favorite cocktail!
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Nov 13, 2021 04:14
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DoctaFun posted:Made a Saturn last night for the first time and it might be my new favorite cocktail! I would make it soo much more if I had reliable access to passionfruit. It's real nice. I just made a Midnight Stroll which is: 1 1/2 ounces rye 3/4 ounce Campari 1/2 ounce Amaro Ramazzotti 1/4 ounce Pierre Ferrand Dry Curacao Dash Peychaud's Bitters And that sucker is good. It's bitter but you get a lot out of replacing the vermouth with amaro/curaco.
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Nov 15, 2021 06:53
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I made a brandy Alexander with coconut cream and a little chocolate molé bitters, so good. Tempus Fugit makes a delicious creme de cacao. I followed the cocktail codex recipe but think I want to make it slightly less sweet next time.
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Nov 15, 2021 06:57
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DoctaFun posted:Made a Saturn last night for the first time and it might be my new favorite cocktail! I made one for the first time on Friday night after looking up the recipe and I can confirm it was good.
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Nov 15, 2021 16:49
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Carillon posted:I would make it soo much more if I had reliable access to passionfruit. It's real nice. I used Liber and co.‘s passionfruit syrup, which is quite nice! More expensive than making your own, but it is quite tasty.
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Nov 15, 2021 17:03
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I got a bag of frozen passion fruit cubes at Whole Foods and blended them with a little water. Then I portioned and froze the purée. Worked great.
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Nov 15, 2021 17:21
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I have a bottle of St George spiced pear liqueur that’s been sitting (unrefrigerated) at about a quarter of a bottle since last year. I’d like to use it in a holiday punch, but I noticed today that it has some white solids floating around in it. Think I need to toss it? I’m not sure if it always had this particulate in it or not. Edit: looking into it more, it seems that it may be starting to ferment. I drank a little of it the other night and it definitely wasn’t turned to vinegar, but it’s probably on its way. Anonymous Robot fucked around with this message at 18:18 on Nov 15, 2021 |
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Nov 15, 2021 17:27
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The local Latin market in my town sells Goya fruta brand frozen passion fruit pulp and it’s fantastic. Just thaw it and strain it for passion fruit juice, then you can just cut that by half with simple to make a syrup.
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Nov 15, 2021 17:43
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A God drat Ghost posted:I made a brandy Alexander with coconut cream and a little chocolate molé bitters, so good. Tempus Fugit makes a delicious creme de cacao. I followed the cocktail codex recipe but think I want to make it slightly less sweet next time. Hell yeah. I like a little overproof dark rum in mine. I make my own creme de cacao too, I can share the recipe if anyone’s into that.
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Nov 15, 2021 18:44
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prayer group posted:Hell yeah. I like a little overproof dark rum in mine. I make my own creme de cacao too, I can share the recipe if anyone’s into that. Please! I’ve been thinking on making some creme de cacao drinks this holiday season, but I don’t know that I want to go in on a whole bottle because its utility seems a bit limited.
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Nov 15, 2021 19:01
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prayer group posted:Hell yeah. I like a little overproof dark rum in mine. I make my own creme de cacao too, I can share the recipe if anyone’s into that.
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Nov 15, 2021 19:11
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This method is for a restaurant so it yields about a gallon. You should be able to scale down with no issues. Place 350g cocoa butter in vaccuum-sealed bags with 1L 190-proof neutral grain spirit and circulate at 140F for two hours. Simultaneously, infuse 1L 2:1 sugar syrup with 200g cacao husks (these are a waste product from chocolate production; I ask my chocolate supplier to save these for me to use as a waste-reduction effort. Cocoa nibs will work fine as well, you would probably be able to use less.) using the same sous vide method. Freeze overnight to separate butter from spirit, strain and discard butter. Strain the syrup and combine with the infused spirit, then add 1.5L water and one cup turbinado sugar. This makes the best creme de cacao I have ever tasted. The owner of the chocolate place I source from tried it last week and was very impressed. It’s honestly my favorite thing I’ve made. prayer group fucked around with this message at 20:20 on Nov 15, 2021 |
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Nov 15, 2021 20:15
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A God drat Ghost posted:Tempus Fugit makes a delicious creme de cacao. Their creme de banana is wonderful too. If you enjoy the smell of bananas it smells incredible. Not a ton of cocktails that use the banana though. Banana life and Yellow Submarine are both good ones. Yellow Submarine also uses creme de cacao.
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Nov 15, 2021 20:38
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poo poo now I need a sous vide
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Nov 15, 2021 20:52
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I’m sure this has a name but I don’t know what it is…anyone tell me? 3 parts cognac 1 part each amaro, aperol, and lemon, shaken over ice and strained.  My friend had it at a bar where it was made with bourbon but I think I like the cognac. E: avion en papier? Phil Moscowitz fucked around with this message at 02:03 on Nov 16, 2021 |
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Nov 16, 2021 01:57
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Yeah that’s a Paper Plane. Funny to translate it into French when it’s made with cognac, I like that.
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Nov 16, 2021 03:08
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Booties posted:poo poo now I need a sous vide I use mine to make limoncello in about 3 hours every couple of weeks Yes my partner and I drink too much limoncello
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Nov 16, 2021 04:33
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prayer group posted:Yeah that’s a Paper Plane. Funny to translate it into French when it’s made with cognac, I like that. Paper plane is equal parts bourbon, aperol, amaro and lemon. This is 3 parts cognac.
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Nov 16, 2021 04:57
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I know that. loving with the proportions doesn’t make it stop being a Paper Plane at heart.
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Nov 16, 2021 05:17
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Hey there. Do you folks have any standing recommendations for drinkware? I could use some actual highball/old fashioned glasses.
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Nov 16, 2021 06:17
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my kinda ape posted:Their creme de banana is wonderful too. If you enjoy the smell of bananas it smells incredible. Not a ton of cocktails that use the banana though. Banana life and Yellow Submarine are both good ones. Yellow Submarine also uses creme de cacao. That's on my wish list, I will definitely pick some up. I've hesitated because it's not going to see a ton of use but maybe I can split the bottle with a like-minded friend. Wish they sold half bottles! Volcott posted:Hey there. Do you folks have any standing recommendations for drinkware? I could use some actual highball/old fashioned glasses. There are a ton of cool vintage pieces at thrift stores or consignment stores and on eBay. I would check those out before buying new. I've seen really beautiful and unique glasses out there and it's not hard to find pretty reasonably-priced sets.
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Nov 16, 2021 07:55
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Volcott posted:Hey there. Do you folks have any standing recommendations for drinkware? I could use some actual highball/old fashioned glasses. We just replaced our old Collins glasses with Toyo Sasaki’s “Hard Strong” line and I’m super pleased with them. They’re tempered glass so they’re durable and machine washable, but you’d never know it from how light, thin and beautiful they are. For rocks glasses, if you drink a lot of old fashioneds it is worth getting something large enough and round enough to easily build and stir in the glass. We use some sturdy, heavy glasses with a checkerboard inlay for this purpose, and though we have more elegant rocks glasses, these see the most use because we can have a couple of old fashioneds without having to wash the mixing glass. For something visually striking, though, I have been eyeballing these rocks glasses for a bit. https://www.dwr.com/dinnerware-glassware/big-top-glassware/2517984.html?lang=en_US
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Nov 16, 2021 12:45
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Anyone mess with Milk Punch?
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Nov 17, 2021 00:48
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parthenocarpy posted:Anyone mess with Milk Punch? Oh yes. Every winter I mess with it a lot. Bourbon milk punch is my preferred, either made with vanilla ice cream or, more usually, homemade vanilla extract and syrup.
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Nov 17, 2021 01:05
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parthenocarpy posted:Anyone mess with Milk Punch? Do you mean full milk or clarified milk punch?
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Nov 17, 2021 03:15
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Volcott posted:Hey there. Do you folks have any standing recommendations for drinkware? I could use some actual highball/old fashioned glasses. I love these Schott Zweisel glasses. I love both their rocks and highball glasses and have replaced them as we've broken them over the years. I think they feel really good in your hands, are nice to look at and have a good weight.
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Nov 17, 2021 05:31
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Kenning posted:Do you mean full milk or clarified milk punch? Not sure. It was bourbon and apple cider strained from whole milk curds. The drink was clear. I dont know a thing about this stuff but it had a milk texture and tasted wonderful
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Nov 17, 2021 06:43
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That's almost certainly clarified milk punch then. I posted one I made up earlier in the thread. You can read more about it and the general process here.
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Nov 17, 2021 07:03
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