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I like to make citrus cordials or syrups, especially if I have a lot of citrus to juice or go through. Limes are more difficult to zest but you could juice all of the limes and then cover the spent shells in sugar to make an oleosaccharum. Use the lime juice (or water if you want to keep them separate) to dissolve all the oily sugar the next day and use the lime shell syrup to bolster the lime flavor profile. I’d bet there’s a beautiful floral note that gets lost when you just use the juice. That way you could add more regular lime juice to adjust the acidity without needing too many bottles/ingredients for showtime.
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Jan 29, 2022 06:14
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The Maestro posted:I like to make citrus cordials or syrups, especially if I have a lot of citrus to juice or go through. Limes are more difficult to zest but you could juice all of the limes and then cover the spent shells in sugar to make an oleosaccharum. Use the lime juice (or water if you want to keep them separate) to dissolve all the oily sugar the next day and use the lime shell syrup to bolster the lime flavor profile. I’d bet there’s a beautiful floral note that gets lost when you just use the juice. That way you could add more regular lime juice to adjust the acidity without needing too many bottles/ingredients for showtime. Or you could just squeeze some peel over the top of the cocktail, if you wanted a more efficient extraction method for the skin oils.
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Jan 29, 2022 06:55
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If he's bringing a mobile bar with a sink setup you're probably not overpaying imo Re: calamansi. I've used it a bunch. Think of it like grapefruit. You'll almost certainly want some lemon or lime alongside it to support it because it's just a bit too dry and bitter to use alone. Fart Car '97 fucked around with this message at 07:11 on Jan 29, 2022 |
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Jan 29, 2022 07:07
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I just heard columbia room is closing. Gotta make my pilgrimage.
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Feb 2, 2022 05:09
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Good luck, it's got about a week left. I'm sad to see it go, but I'm not surprised. It was just the worst possible concept for COVID times and it never really recovered from the brain drain caused by the pandemic. It will always be a formative bar for me and I'm proud to have been a part of it's heyday. Mixed feelings about death and co. taking it over, mostly because I find it personally irking that the two bars with the most name recognition in DC will now be a Lyan bar and a Death & Co.
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Feb 4, 2022 05:41
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Fart Car '97 posted:Good luck, it's got about a week left. I'm sad to see it go, but I'm not surprised. It was just the worst possible concept for COVID times and it never really recovered from the brain drain caused by the pandemic. It will always be a formative bar for me and I'm proud to have been a part of it's heyday. Mixed feelings about death and co. taking it over, mostly because I find it personally irking that the two bars with the most name recognition in DC will now be a Lyan bar and a Death & Co. I sympathize with that, especially on Death&Co replacing it. Luckily got a spot tonight so one last hurrah. I'm newer to the DC bartender scene, but you are right the landscape has shifted a lot from the pandemic.
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Feb 4, 2022 23:35
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I made a jellied punch last night! It ended up quite good, even though I think I could have handled the gelatin a little better. It was around 1 packet of gelatin per liter of punch. The recipe was a riff on Wondrich's Oxford Punch: Berry Preserves Punch 16 oz. Ventura Spirits strawberry brandy 16 oz. kirsch 16 oz. rich rose wine 8 oz. white sugar 8 oz. lemon juice 2 oz. maraschino 1 oz. creme de Violette 1.5 quarts water 3 packets unflavored gelatin Oleo-saccharum with lemons and sugar, mix with lemon juice. Bloom gelatin in 1 cup cold water, then mix with 3 cups boiling water. Combine with lemon/sugar, then mix in the spirits, wine, liqueurs, and remaining water. Stir well, and immediately bottle and refrigerate. Serve without ice.
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Feb 5, 2022 20:50
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And just like that, a category of cocktail I never knew! Thanks!
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Feb 5, 2022 21:46
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Making dueling team color inspired cocktails for my Super Bowl party. Finally a chance to get rid of my ancient bottle of blue curaçao! I think I’ll do an aperol Negroni for the bengals and something with rum, blue curaçao, and pineapple for the rams. Making equal volumes of each to predict the “winner” based on least remaining. Can’t wait for my in law to chug it all at the last minute to win a bet.
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Feb 5, 2022 22:05
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If you make a negroni and a sweet rum drink, the rum drink will win considering most people's taste lol
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Feb 5, 2022 22:09
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Can I get away with just throwing in defrosted passion fruit pulp into a Saturn,or do I really need to make it into a syrup first?
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Feb 6, 2022 02:08
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Sandwich Anarchist posted:If you make a negroni and a sweet rum drink, the rum drink will win considering most people's taste lol Maybe. In that case I win because i prefer the Negroni to the sweet blue drink.
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Feb 6, 2022 02:36
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Carillon posted:Can I get away with just throwing in defrosted passion fruit pulp into a Saturn,or do I really need to make it into a syrup first? I'm pretty sure the passion fruit syrup recipe from Beachbum Berry is just equal parts passion fruit pulp and simple syrup (heated up together), so if you already have some simply lying around just making a small little 1:1 batch.
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Feb 6, 2022 03:13
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https://thehardtimes.net/blog/we-swapped-all-the-malort-at-this-bar-with-piss-flavored-gasoline-and-no-one-said-anything/
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Feb 11, 2022 04:11
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Ok, that was funny. Though if my mood is right I actually do like Malört. It's bitter and tastes like dirt and dandelion, but sometimes that's what I'm looking for.
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Feb 11, 2022 14:11
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I like amaros and herbal liqueurs, I'm finding. Turns out what I enjoy isn't so much being drunk, it's sipping interesting flavors. So now it's akvavit and Meletti and Montenegro and Benedictine and that sort of thing. And some days Malört is exactly what I'm in the mood for.
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Feb 11, 2022 14:18
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Everyone describes Malort differently to the point that I assume they must have terrible batch control.
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Feb 11, 2022 14:27
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Halloween Jack posted:Everyone describes Malort differently to the point that I assume they must have terrible batch control. Malort is much like Silent Hill, in that it tastes like a different combination of nightmares to each person based on their past sins.
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Feb 11, 2022 14:31
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Halloween Jack posted:Everyone describes Malort differently to the point that I assume they must have terrible batch control. Most of the herbal stuff tastes that way. Everyone is sensitive to different stuff. I've never tasted artichoke, but I don't imagine it tastes anything like Cynar. I do like a fernet branca on its own now and then. I pick up a lot of menthol-like flavors that I dig. I definitely find I'm much more into dark and rich bitter (Cynar, etc) over bright bitter (Campari, aperol, etc).
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Feb 11, 2022 15:30
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I tried a shot of fernet branca a couple months ago and that was maybe the worst thing I've ever drank. Truly some foul flavors at work there.
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Feb 11, 2022 18:07
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I really wanted to like it, but yeah, just overpowering licorice and toothpaste.
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Feb 11, 2022 18:36
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Fernet rules. Try a Ferrari—equal parts Fernet and Campari.
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Feb 11, 2022 18:38
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You have to drink it straight in order to be like Alfred in that one Batman movie.
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Feb 11, 2022 18:41
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Scythe posted:Fernet rules. Try a Ferrari—equal parts Fernet and Campari.
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Feb 11, 2022 18:43
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I think Fernet Branca is a bit overrated and overpowering. Yet I came up with 3 uses for it: Using the menta version in my whiskey-mint drink (the menta is more gentle) Microdosing my anise heavy sazerac with it. Weird licorice thing going on kinda backs up the flavors and adds complexity. Putting a little bit (maybe 5%?) in my amaro/aperitivo blend
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Feb 11, 2022 19:49
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I like fernet branca straight quite a bit. However, my preferred time to drink it is when I have a sore throat and use it like sipping cough syrup. The taste powers through whatever cold you have, and the fact that it's 40% soothes the throat. 
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Feb 11, 2022 19:52
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Scythe posted:Fernet rules. Try a Ferrari—equal parts Fernet and Campari. I prefer Frenört, equal parts Fernet and Malört 
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Feb 11, 2022 20:35
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Alarbus posted:I like fernet branca straight quite a bit. However, my preferred time to drink it is when I have a sore throat and use it like sipping cough syrup. The taste powers through whatever cold you have, and the fact that it's 40% soothes the throat. It wasn’t even banned during Prohibition because it was classified as a medicine still was less popular than bathtub gin
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Feb 11, 2022 20:45
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Scythe posted:Fernet rules. Try a Ferrari—equal parts Fernet and Campari. Johnny Truant posted:I prefer Frenört, equal parts Fernet and Malört Consider a Fernardo: Equal parts Fernet and Luxardo Maraschino. Alternately, I've made this for myself quite a bit lately: .5 oz Luxardo 1 oz. Fernet 2 oz. Wild Turkey 101 I haven't named it because no one ever wants me to make it for them, but it's good as hell.
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Feb 11, 2022 21:03
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Fernet is a perfectly fine amaro with its own uses that has been blown up by brotender culture into something amazing and special. It's good and serves its purpose, like anything else.
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Feb 11, 2022 21:08
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Kenning posted:Consider a Fernardo: Equal parts Fernet and Luxardo Maraschino. Alternately, I've made this for myself quite a bit lately: I might try this tonight. I can't imagine equal parts maraschino but I am one of those people that always cuts maraschino in half compared to bartenders' specs. Stirred, up?
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Feb 11, 2022 21:12
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Well, the Fernardo is generally treated as a shot, and it is too sweet for me. The cocktail I do I usually serve on the rocks, but that's just cause I'm lazy. Stirred, up, lemon twist would probably be the ideal service.
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Feb 11, 2022 21:17
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Ah, my 10 oz. bottle of Peychaud's has arrived.
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Feb 11, 2022 21:19
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I drink a Fernet like, all the time. My favorite amaro for sure. I even keep around brands other than Branca, though I always have Branca on hand. Why yes I did spend some time in Argentina in my 20s, why do you ask?
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Feb 11, 2022 23:31
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Having drunk mainly Tanqueray and Steinhart gins for the last year, the bottle of Tanqueray Ten I bought for the holidays tastes of black pepper/ grapefruit rind to the point of being a distraction
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Feb 12, 2022 01:57
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Professor Shark posted:Having drunk mainly Tanqueray and Steinhart gins for the last year, the bottle of Tanqueray Ten I bought for the holidays tastes of black pepper/ grapefruit rind to the point of being a distraction I like Tanqueray 10. I'm not a piney gin fan, though, so it tracks. The Botanist is my current favorite, but the Nolet's silver label makes a drat fine clean Martini (gently caress olives to hell and back).
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Feb 12, 2022 03:25
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Just got curious about alternatives to Luxardo Maraschino and grabbed a bottle of Maraska. And wow, it's way less cloying and more interesting, and actually works on its own. This should change the aviation game significantly
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Feb 12, 2022 20:38
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I like Branca a lot but think Jelenik and Leopold are better versions. I'd a fun category and one yet I'm always happy to try variations in. Re: Malört, it always tastes like a mix of hairspray and green tea to me, but it's not bad, though unique.
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Feb 13, 2022 07:19
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I went to Hawksmoor and had their sour cherry negroni. I loved it and want to recreate it. The negroni bit is fine, but there are two components I hope to get advice on: The sour cherry flavour - what's a good additive to use for this? Knowing virtually nothing about making cocktails, what brand and type of product should I be looking for? A syrup? Some sort of extract? The cherry garnish - I love maraschino cherries but these are not them. It was more like a canned sour cherry with much more of the sourness preserved, and much softer. Does this sound like anything I'd be able to get? I'm in the UK, if that matters for brands and shops.
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Feb 13, 2022 13:18
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The recipe is freely available on the internet: https://punchdrink.com/recipes/sour-cherry-negroni/
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Feb 13, 2022 16:02
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