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One of a couple of cocktails I made from The Aviary’s holiday recipe book this weekend. The “cider margarita” doesn’t really resemble a margarita but is instead a wonderful spiced cider fortified with tequila. The ice cube is a cranberry-rosemary cube, compromised with tequila to promote fast melting. As it melts, it imparts a new element to the drink. Plus when you’re done, it leaves behind a nice, sweet-tart granita.
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Dec 6, 2021 05:10
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I’m in a discord Secret Santa and this was my gift. Something about meeting a minimum order for Drizly I guess. So I whipped up a cocktail. Behold: the White Russian Dossier. 
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Dec 14, 2021 02:44
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Next time you should grate the Cheetos over the drink. Like nutmeg.
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Dec 14, 2021 14:14
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I love the taste of passionfruit but historically haven't really mixed with it. I finally got the real deal frozen pulp. How should I mix with it? Beachbum Berry would say mix 1:1 with 1:1 simple syrup. Seems as good as any spec. Planning it for an agricole blanc daquiri with not much else in it, lime juice, essence of lime zest. Might look up or brainstorm a different drink once I make the prep.
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Dec 14, 2021 18:23
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I used passionfruit purée in a Saturn which doesn’t have simple syrup at all. https://imbibemagazine.com/recipe/saturn-cocktail/
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Dec 14, 2021 18:57
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I strain the passion fruit purée, split the juice, vac seal and freeze half and then add equal part Simple syrup to the other half. I do that because it doesn’t last super long and I don’t use a ton of it, but a splash of W&N over proof does help extend the fridge life of it. The juice can either be thawed later for making more syrup, Tonga mix, Hanalei mix, mezcal mules or anything else you don’t want the extra sugar of syrup in.
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Dec 14, 2021 22:56
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Another vote for combining an equal amount of puree and 1:1 simple and adding an oz or so of high proof liquor as a preservative. I like it in a Mr. Black & Gold, a sort of a remix of a Mr. Bali Hai. https://links.mixelcocktails.com/nChy
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Dec 14, 2021 23:15
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It was Mexican food night and this thread got me thirsting for passion fruit. Passion Fruit Margarita: 2 oz blanco tequila 3/4 oz passion fruit syrup 3/4 oz lime Dash orange bitters Pinch of salt Shake Orange peel
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Dec 15, 2021 01:12
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Planning to make a cranberry rosemary syrup this weekend. I’m going to do it in an immersion circulator. What i’m wondering is, do I put the rosemary in the vacuum pack, or steep it in the syrup once it’s done? I’m thinking putting it in the bag will be fine, as I do that with roasts and stuff, but maybe a syrup is different because of how much easier it is to penetrate? I’m wary, as I know you only steep herbs when making syrup on a stove for like ten minutes with the heat off.
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Dec 15, 2021 12:45
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I made a few cranberry cordials this season and added the rosemary at flameout. Primarily because I’m always worrying about the flavor becoming too dominate, not worries of over extraction. If you want a rosemary bomb I’d say go ahead and put it in the bag, but if you want a little more control a hot steep is more forgiving and you can strain to lock in the intensity as soon as you hit the desired levels.
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Dec 15, 2021 13:48
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Anonymous Robot posted:Planning to make a cranberry rosemary syrup this weekend. I’m going to do it in an immersion circulator. What i’m wondering is, do I put the rosemary in the vacuum pack, or steep it in the syrup once it’s done? It just depends on what you want, cooking it shouldn't really gently caress anything up. Rosemary isn't a delicate herb but heat will generally always extract different flavors than a cold steep.
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Dec 15, 2021 14:01
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Timely relevant video from this guy, who is cool and good https://youtu.be/L0jkoUp_cWw
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Dec 15, 2021 15:22
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Is anybody else batching cocktails for their freezer? I've started doing it and it's been fantastic. I order a few 1L glass bottles and batched variations on a Manhattan, Negroni and Martini. I added Creme de Cacao to the Negroni batch and it's fantastic. I'm thinking of doing a Vieux Carre next. Any other recommendations on booze heavy drinks that would batch and freeze well?
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Dec 16, 2021 03:48
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It’s the obvious choice, but an old fashioned or an improved whiskey cocktail are great options. If you’re feeling more adventurous, try a clarified milk punch.
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Dec 16, 2021 03:54
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If you have Mixel, that question is easy to answer - save a search for >90% ingredient match and >30% ABV Using that, I see a Mezcal & Montenegro, Alcazar, Mayor Rock, and Monte Carlos that look promising!
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Dec 16, 2021 04:20
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Death & Co. canned cocktails are *pretty* good.
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Dec 16, 2021 06:22
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BrianBoitano posted:Timely relevant video from this guy, who is cool and good Wow I need to go buy a sous vide right away. I love cocktail chemistry. I’ve seen some people (redditors) complain about him and his robotic style, but that’s why I like him. It’s professional and not annoying like 99% of all other YouTubers.
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Dec 16, 2021 19:31
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I bought a bottle of apricot liqueur to make some Slopes and they're delicious but now I'm realizing how long I'm going to have this bottle if I only use it for that. Anything else you all like to do with apricot liqueur? (It's Rothman & Winter, if it matters, not garbage.)
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Dec 16, 2021 22:02
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I get Rothman & Winter whenever I can. Angel Face 1 oz. gin 1 oz. Calvados 1 oz. apricot liqueur Apricot Sour 2 oz. bourbon 1 oz. apricot liqueur 1 oz. amaretto Juice of one lemon Antonin Scalia is Burning in Hell 2 oz. dark rum 3/4 oz. apricot liqueur Juice of half a lemon I may have been already drunk when I came up with that last one. You might have to play around with the ratios.
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Dec 16, 2021 23:04
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Apricole Swizzle is really good: https://cocktailwonk.com/2017/05/apricole-swizzle.html
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Dec 16, 2021 23:09
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Duey posted:Is anybody else batching cocktails for their freezer? I've started doing it and it's been fantastic. I order a few 1L glass bottles and batched variations on a Manhattan, Negroni and Martini. I added Creme de Cacao to the Negroni batch and it's fantastic. I'm thinking of doing a Vieux Carre next. Any other recommendations on booze heavy drinks that would batch and freeze well? 1.5 cups white rum .5 cup Smith & Cross .5 cup Punt e Mes .25 cup Peaty Scotch 2 tsp Ango .25 cup syrup of choice (they use a clove/mint) 2/3 cup water Serve over a big rear end rock with a lemon twist Scythe posted:I bought a bottle of apricot liqueur to make some Slopes and they're delicious but now I'm realizing how long I'm going to have this bottle if I only use it for that. Anything else you all like to do with apricot liqueur? (It's Rothman & Winter, if it matters, not garbage.) 3/4 oz lime 1 oz fresh pineapple juice 1/2 oz R&W apricot 1/2 oz orgeat 1 oz light rum 1 oz Barbados rum
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Dec 17, 2021 00:50
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A classic, from the Waldorf Astoria cocktail book, the Charlie Chaplin: equal parts Apricot brandy Sloe gin Lime juice Was it originally supposed to be an actual apricot eau de vie? Probably. But using apricot liqueur isn’t too sweet at all in my opinion as long as you don’t use an over sweet sloe gin. It comes out tasting like liquid sweet tart. I like to use this drink as a starter for people who aren’t sure what kind of cocktails they like since it is palatable to just about anyone but also not too TGI fridays. And it’s ~authentic~
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Dec 17, 2021 01:10
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It took a long time to find Montenegro again but I finally did it. The M&M Booties posted about is heavenly, thank you!
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Dec 22, 2021 05:50
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M&M's are amazing! I had one recently as a bar's house shot and its soo good. Not sure if I posted about this before, but we're doing what we did last Christmas and making red/white/green jello shots but that are essentially a jet pilot cocktail deconstructed into three layers. It's good y'all.
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Dec 22, 2021 18:14
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Recommend me a good starter mezcal (~$40). My local Total Wine has Del Maguey, Illegal, Xicaru, El Padrino.
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Dec 29, 2021 17:47
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Toebone posted:Recommend me a good starter mezcal (~$40). My local Total Wine has Del Maguey, Illegal, Xicaru, El Padrino. Vida for mixing, Ilegal for not. I think Ilegal has a better balance but Vida punches through other ingredients.
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Dec 29, 2021 18:06
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Maybe I’m weird, I have a bottle of ilegal and I’m not super into it. It’s pretty soft imo, but I like the funky stuff. Tastes like diesel fuel? Sign me up Outta that list I’d snag the vida e: if you hate yourself or your friends get some monte alban
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Dec 29, 2021 19:30
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Xicaru silver gets a bad rap, but I find it stands up really well in cocktails.
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Dec 29, 2021 20:59
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Finally made it to my local ABC store in NC after a few months, and I was amazed to find they finally have Creme de Violette now! Still more empty shelves then usual, but I still approve of the new management.
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Dec 30, 2021 03:34
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drat I finally pulled a "quote is not edit"
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Dec 30, 2021 03:35
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Man I love those 86co bottles. So nice for syrups and such. Nice color on that Aviation too
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Dec 30, 2021 04:36
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The Maestro posted:Man I love those 86co bottles. So nice for syrups and such. Nice color on that Aviation too It's a product that gets by almost entirely on the design of their bottle. It's good gin. But there'd be no real reason to use it over many of the existing offerings if it weren't for that loving bottle. But they're totally worth it. The first thing I did has head bartender of the new place I'm at was switch the rail gin to Ford's for a few months so we can standardize everything into those bottles.
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Dec 30, 2021 07:27
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Fart Car '97 posted:It's a product that gets by almost entirely on the design of their bottle. It's good gin. But there'd be no real reason to use it over many of the existing offerings if it weren't for that loving bottle. Haha I was about to say how much I loved Fords Gin, but it’s really all about the bottles.
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Dec 30, 2021 08:09
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For mixing purposes is commercial maple syrup closer to 1:1 or 2:1 syrup? Tried googling and couldn't really find an answer. I would think the latter just intuitively.
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Dec 30, 2021 15:53
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Comb Your Beard posted:For mixing purposes is commercial maple syrup closer to 1:1 or 2:1 syrup? Tried googling and couldn't really find an answer. I would think the latter just intuitively. A quick google of sugar content per liter says it's basically 1:1
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Dec 30, 2021 16:38
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Sir Lemming posted:Finally made it to my local ABC store in NC after a few months, and I was amazed to find they finally have Creme de Violette now! Still more empty shelves then usual, but I still approve of the new management. Nice, I'm looking forward to switching back to R&W violette once I'm done with my current Giffard's (which is all I've been able to find for a while). Giffard's is nice but I haven't been enjoying the Aviations as much lately as I was at first. Or it could be that I'm finally getting tired of Luxardo. There are other maraskas that I'm thinking about trying next.
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Dec 30, 2021 17:00
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Anything interesting to do with Empress that isn't just using it in a "regular" gin cocktail?
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Dec 31, 2021 22:46
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PRADA SLUT posted:Anything interesting to do with Empress that isn't just using it in a "regular" gin cocktail? No. It's an instagram gimmick that's ten years late to the party.
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Jan 1, 2022 02:33
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Man, Death In The Afternoon would probably be my favorite "easy" cocktail if it weren't so drat strong. Like a G&T on steroids
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Jan 1, 2022 07:19
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Sir Lemming posted:Man, Death In The Afternoon would probably be my favorite "easy" cocktail if it weren't so drat strong. Like a G&T on steroids To me it's so dependant on the wine you use, I really like it with good champagne, but haven't loved it with prosecco or cava as much, general too sweet and the wrong notes.
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Jan 1, 2022 11:37
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