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I think I overheard it was cocchi and.antica.
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Feb 27, 2022 05:20
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That sounds like a good combo. I love Antica, but sometimes it can be oversweet for me. Cocchi Torino is definitely on the dry side, so they should balance each other out nicely
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Feb 27, 2022 07:46
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I've never had a Negroni despite loving gin. I think I'll have to change that.
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Feb 28, 2022 01:00
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Had a couple extremely large pina coladas with some modification and reminded me how much I enjoy a tiki.
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Feb 28, 2022 05:34
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I have a housewarming party in the future (at least a month) and already thinking about punch. Think I want to scale up my personal mai tai variation to a punch level. Does this make sense? Have a nice bowl for it and would do the smaller bowl ice block. Aged Jamaica Rum not too funky Aged Demerara Rum Grapefruit and Lime Turbinado Oleo Syrup Grapefruit and lime juice Orgeat Aperol Angostura Bitters Tiki Bitters Prosecco Grapefruit and lime flavored sparkling water* Sprite* *Would choose which one based on the judged final sweetness. Maybe float mint leaves for garnish.
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Mar 1, 2022 16:21
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Professor Shark posted:I've never had a Negroni despite loving gin. I think I'll have to change that. It's not a drink that rewards you based on how much you like the spirit, it's a drink that rewards how much you like the interplay of various bitter flavors with that spirit.
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Mar 1, 2022 20:39
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Pander posted:It's not a drink that rewards you based on how much you like the spirit, it's a drink that rewards how much you like the interplay of various bitter flavors with that spirit. So bitter. So good. More bitter.
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Mar 1, 2022 20:43
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Any suggestions for a dark rum and a white rum? I'm trying to make a Mai Tai and I only have Plantation "O.F.T.D." Overproof Dark Rum. I also have some Smith & Cross. White rum, I'm going with Real McCoy 3 Year Old Single Blended Barbados Rum or Foursquare/Hampden "Probitas" White Blended Rum Orange curacao I'm going for the Giffard Triple Sec Liqueur or Combier Liqueur D'Orange Triple Sec
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Mar 2, 2022 02:45
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I like to use smith and cross and an over proof agricole, Jm 100 or something similar. I also prefer Pierre ferrand dry curaçao or clement creole shrub. Sometimes I really enjoy subbing in an amaro for the orange. Cynar is good and it still has some orange notes. Sfumato if you want real weird and tasty
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Mar 2, 2022 03:04
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obi_ant posted:Any suggestions for a dark rum and a white rum? I'm trying to make a Mai Tai and I only have Plantation "O.F.T.D." Overproof Dark Rum. I also have some Smith & Cross. My favorite rum blend for a mai tai is 1oz of Smith and Cross, .5 oz of OFTD, and .5 oz of Plantation’s Stiggins Fancy Pineapple Rum. Rhum Agricole is more traditional, and I like that fine, but this is my preference. The pineapple rum was recommended, if I remember, by our own Sandwich Anarchist. It isn’t a “flavored” rum, it’s highly versatile and generally my “gold” rum of choice. Mixed with the OFTD you get a very full, round tropical flavor.
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Mar 2, 2022 03:10
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Worth it making my own maraschinos or suck it up and buy the Luxardos? My other option is to stick with the weird Dr. Oetker’s. E: lol guess I’m stuck with my crappy Dr. Oetker’s until I buy some better berries online. Maraschino liquor is in like, 14 stores in the entire country and the one closest is an hour’s drive away. teen witch fucked around with this message at 13:57 on Mar 3, 2022 |
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Mar 3, 2022 13:50
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teen witch posted:Worth it making my own maraschinos or suck it up and buy the Luxardos? My other option is to stick with the weird Dr. Oetker’s. I feel like we're stuck in a Maraschino time loop of some sort, but to review: Marasca is the type of cherry from which both Maraschino liqueur and "Maraschino cherries" are made. I'm not sure if the cherries ever used to be soaked in the liqueur, but these days that would be highly unusual. It's usually just some kind of preservative sugary syrup, possibly including a much cheaper liquor. So in conclusion: buy Maraschino liqueur anyway because it's delicious, but don't bother using it for Maraschino cherries.
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Mar 3, 2022 14:04
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Sir Lemming posted:I feel like we're stuck in a Maraschino time loop of some sort, but to review: Marasca is the type of cherry from which both Maraschino liqueur and "Maraschino cherries" are made. I'm not sure if the cherries ever used to be soaked in the liqueur, but these days that would be highly unusual. It's usually just some kind of preservative sugary syrup, possibly including a much cheaper liquor. I’ve had the liqueur before and it rules (which I was keen on buying it and figured “also make cherries”), but it’s kind of a to-do to get from my town. When I’m in Stockholm next I’ll see if any of the systemets there have it. I’ve seen recipes where you can sub in other things for the liqueur but if I can’t find fresh cherries, I might not bother. Sucks that it’s weirdly hard to get outside of the Dr. Oetker brand in stores and even that is more for baking than drinks, despite the “cocktailbär” (literally cocktail berry) name. They aren’t in syrup and more like an odd film. It works in a pinch but having had proper maraschino cherries, it’s a tiring substitute.
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Mar 3, 2022 14:18
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Sounds like you know what you're doing then, sorry if I was overstating the obvious. It just seems to be a common, and completely understandable, misconception.
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Mar 3, 2022 15:34
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Someone post that video of the maraschino cherry making process where the executive doesn't know how to pronounce it
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Mar 3, 2022 16:10
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I feel like oleo citrate/super juice is really catching on. Want to try it but I'm just one dude at home, technique better suited to a bar program. Long believed citrus peels give you more complex goodness than just juice.
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Mar 3, 2022 17:16
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Comb Your Beard posted:I feel like oleo citrate/super juice is really catching on. First time i see a meme arise in the bartending world. Suddenly every boozetuber is making their version of it, all in the last few weeks
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Mar 4, 2022 18:51
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Just made super lime at work yesterday and I'm fully convinced. Less waste, higher yield, better flavor, longer shelf life. I can make a bunch at the beginning of the week and then my bartenders don't have to juice before the shift. Hell yes.
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Mar 4, 2022 19:51
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AlexDeGruven posted:That sounds like a good combo. I love Antica, but sometimes it can be oversweet for me. Cocchi Torino is definitely on the dry side, so they should balance each other out nicely I think this is why I prefer Punt e Mes. I feel like it hits all the other notes without the sweetness.
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Mar 4, 2022 20:20
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If you're not drinking Punt e Mes, are you even in a 70s Italian exploitation flick right now? Get on my level.
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Mar 4, 2022 22:00
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From what I can Google super juice sounds very similar to Morgenthalers line cordial. I guess minus the sugar, is that right?
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Mar 5, 2022 04:04
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Sorta. Sub in citric and malic acids for the sugar and cut the oleo with water, then add the lime juice and that’s basically it.
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Mar 5, 2022 05:17
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Made my first ever Mai Tai (and first ever Tiki) Quite a project! Bought 3 new bottles of Rum, types i have never used before. Only ever used that generic Bacardi for Mojito and Long Island Icetea. Now i have a 7 year old Havana Club, a 3 year old Havana Club, and an Agricole i cant remember the name of. First ever bottle of Curacao (not entirely sure the difference between this and the spirit called Triple Sec or Cointreau (i know Curacao is a Triple Sec type of spirit, but Triple Sec is also a specific product, or something) Had to make orgeat, which was a project in itself because tracking down orange blossom water and rose water was not easy. Hoooo boy this stuff is good. I love any kind of citrusy flavours, and the almond from orgeat is great. This drink is built very differently from how i like my drinks though. Im not a sipper so i need drinks with large volumes, but i am also not that interested in getting drunk so i need a lot of soda, tonic, etc in my drinks. Mai Tai is almost entirely booze in a glass of crushed ice. Even an hour after making it and trying to dillute it with all the ice its still too boozy for me. Any tips on what i can mix in it to still keep it Mai Tai'ish or Tiki'ish while increasing the drinkable volume? Pineapple juice? Orange juice?
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Mar 5, 2022 21:25
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How long should homemade orgeat (with an ounce of brandy added) keep in the fridge?
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Mar 9, 2022 14:01
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I feel like these questions tend towards defaulting to a couple of week/up to a month, but it's more about the fact that it's really hard to have a specific recommendation for folks doing things in their home kitchen and better to be safe than sorry. I guess it's also relevant to how much sugar you added in too.
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Mar 10, 2022 00:31
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Wrong thread. Oops. Won't even let me remove the attachment. So, enjoy some pizza? Ummmm, drink more Trinidad sours! Mr. Wiggles fucked around with this message at 07:01 on Mar 10, 2022 |
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Mar 10, 2022 05:45
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Hey, so my partner bought commercial mead as a joke, and it tastes like honey dipped pennies. I have been tasked to be rid of it, what can I use it in? (May also use this for decent mead as well)
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Mar 10, 2022 16:30
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Randomly started talking to the bar owner this weekend in St Louis as I was getting a Boulevardier delivered to my table and got talking about Cynar. Lo and behold, the conversation ended up "Yeah, I've got the 70. Want a bottle?" So, score! Also, I need some ideas for non-boulevardier uses for Cynar 70.
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Mar 10, 2022 21:26
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teen witch posted:Hey, so my partner bought commercial mead... what can I use it in? The drain
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Mar 10, 2022 22:30
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Not every bottle needs to be drunk. It's not like alcohol is good for you, don't force yourself to down it.
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Mar 10, 2022 22:36
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AlexDeGruven posted:Also, I need some ideas for non-boulevardier uses for Cynar 70.
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Mar 10, 2022 22:41
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Kenning posted:Not every bottle needs to be drunk. It's not like alcohol is good for you, don't force yourself to down it. I know, but it’s such a small amount left and my stubbornness wants to find some use for it outside of space hog. It has potential (but I do understand your concern. I am just stubborn for this one particular bottle)
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Mar 10, 2022 22:44
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I had a few Negronis (Tanqueray, Cocchi Di Torino, Campari) and to be honest I wasn't all that much a fan. The Grapefruit Negroni I had was a okayish. This weekend I'm going to go for some Airport Martinis (Tanqueray, Martini Dry)
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Mar 11, 2022 22:45
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Professor Shark posted:I had a few Negronis (Tanqueray, Cocchi Di Torino, Campari) and to be honest I wasn't all that much a fan. The Grapefruit Negroni I had was a okayish. Try a better gin and play with the proportions.
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Mar 11, 2022 23:03
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I'll play with the proportions, but you can take my Tanqueray from my cold, dead hands
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Mar 11, 2022 23:14
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Professor Shark posted:I'll play with the proportions, but you can take my Tanqueray from my cold, dead hands Tanqueray is fine, but there are better gins for Negronis
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Mar 11, 2022 23:25
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Sandwich Anarchist posted:Tanqueray is fine, but there are better gins for Negronis Do you think that the orange in Flor de Sevilla would compliment it, or would the sweetness go against the vermouth and Campari?
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Mar 12, 2022 00:06
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Do you like Campari in other applications? A lot of people I know didn’t like it at first, but came around to loving bitter drinks.
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Mar 12, 2022 00:20
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I've never had it before, but I'm willing to keep trying it out
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Mar 12, 2022 00:26
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Professor Shark posted:Do you think that the orange in Flor de Sevilla would compliment it, or would the sweetness go against the vermouth and Campari? No that would be great. You typically garnish negroni with orange anyway, and the slight added sweetness would balance the Campari nicely. You can also try to make another with what you have, but with more gin (like 1.25/1/1)
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Mar 12, 2022 00:30
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