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LionYeti posted:For two reasons 1. The strainer in that three piece is not going to strain as well as a Hawthorne will. 2. 3 Piece shakers either don't seal too well and leak or seal way too well and can't fuckin open. Though I prefer my nice weighted shaking tins now, I found a really decent cobbler decades ago at uh, I think Pier One, where the strainer part has sort of an inverted collar and fits INSIDE in the tin instead of over it, and it is really great. Having used a table vise to get a traditional cobbler open before, I don't know why they're not all made this way.
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Mar 24, 2022 21:32
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That’s how the oxo one works too, if I understand you.
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Mar 24, 2022 21:55
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Johnny Truant posted:But Carillon is correct, it's a bäsk. I've only ever had one other Malört style bäsk so I can't really offer any advice, but that would definitely be easier than trying to get it shipped. might be easier to import from Chicago than Sweden these days 
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Mar 25, 2022 13:56
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Empty Sandwich posted:might be easier to import from Chicago than Sweden these days We also don’t have Malört here. We have a million and one things flavored with wormwood but not *actual* Jeppsons Malört. I recommend getting a brännvin instead. That, should someone need help with and knows the ins/outs of sending it, I can help with
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Mar 25, 2022 14:01
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What are good things to make with lychee? Going to make a lychee martini but I dunno about anything else.
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Mar 25, 2022 16:58
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New ice just dropped. https://www.unlv.edu/news/release/unlv-physicists-discover-new-form-ice?fbclid=IwAR0ob8Bxb69lt3XYVeDmM3rLklMPLy2WQINOJeyKhficsy7Qd6HtvGU22WQ
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Mar 25, 2022 18:05
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Comb Your Beard posted:New ice just dropped. Hipsters bars investing in lasers and charging $59.95 for a glass of ice water.
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Mar 25, 2022 23:09
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A God drat Ghost posted:What are good things to make with lychee? Going to make a lychee martini but I dunno about anything else. I'd expect other gin cocktails to work too, but to be honest? Bellinis. Boozy fruit don't need to be complicated to be good.
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Mar 26, 2022 02:13
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I think it makes a nice daiquiri. 2oz light rum 1oz lime 1oz lychee purée 1/2oz Luxardo
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Mar 26, 2022 02:36
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the fools! they almost made Ice-Nine!
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Mar 26, 2022 15:20
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I now have a bottle of clove infused whiskey for a batched drink I’m making at a party. What else could I use it for?
LionYeti fucked around with this message at 15:37 on Mar 26, 2022 |
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Mar 26, 2022 15:35
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LionYeti posted:I now have a bottle of clove infused whiskey for a batched drink I’m making at a party. What else could I use it for? It would probably be great in spicier whiskey drinks like a lion's tale or something like that. Would probably also make for interesting seasonal manhattans and what not when Christmas comes again.
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Mar 26, 2022 16:33
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LionYeti posted:I now have a bottle of clove infused whiskey for a batched drink I’m making at a party. What else could I use it for? I would try swapping it in for the apple brandy in a Michagander or Detroiter. I made these this fall and added a tiny amount of allspice dram and I thought it rounded out the drink quite nicely.
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Mar 28, 2022 18:08
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I've been meaning to write up a short effort post because I have many questions due to being new to this hobby. Well, for me a hobby. But I think I will just ask these two or three questions: I've made a few of my own syrups and am storing them in the fridge. How do I know when they have gone bad? I've read that they can last up to a month but one of them is a month old now and seems totally fine. Another is 3 weeks old and looks exactly the same. For reference the older one is a semi-rich demerara and the other one is a 1:1 simple. I want to make a zombie and know that to do it properly I need a dem. overproof. I'm leaning towards the hamilton 151 but I would have to order it which bumps the cost. I can go to my local total wine and get the OFTD or the Lemon Hart. Any thoughts on which way I should go here? Thanks.
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Mar 28, 2022 23:59
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OFTD rules.
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Mar 29, 2022 00:18
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Syrups have a lot of variables that can effect their shelf life but the higher the brix the longer they will last. I’ve made lime cordials and grenadines that seem to last forever since they’re basically pure sugar and acid. 1:1 Simple I’d say maybe 6 weeks, but adding a bit of booze and sanitizing your storage vessels can help. I much prefer LH151 to the Hamilton, so if it’s more convenient I would definitely go that way.
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Mar 29, 2022 00:20
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People might gasp in horror at this but I bought way too many tiki related syrups in ~February 2021 and I immediately put in a shot or two of vodka after using each one for the first time and none of them seem to have gone bad yet. Zero mold or or anything and they taste fine. I've been thinking about replacing them just on principle but 
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Mar 29, 2022 01:31
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No gasping over here my man, stabilizing syrups with vodka is a great idea. If you're a home hobbyist and want to have stuff last a while it's definitely the smart thing to do.
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Mar 29, 2022 02:28
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I buy a bottle of velvet falernum like once a year one I finally finish the old one, so no gasps from me.
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Mar 29, 2022 04:57
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I try to smell test my carpano antica after a couple months. It always smells like vermouth. In ya go.
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Mar 29, 2022 05:08
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Waltzing Along posted:I've been meaning to write up a short effort post because I have many questions due to being new to this hobby. Well, for me a hobby. But I think I will just ask these two or three questions: OFTD is incredible but it's not a 151 Demerara overproof. It's slightly lower in proof and a blend of Guyana, Jamaica and Barbados rums, demerara is just Guyana. I would get OFTD and either Hamilton or Lemon Hart, whichever is easier to get. If you want to be less precise I think it's fine though.
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Mar 29, 2022 17:37
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There's no reason to get lemon hart 151 if you can get Hamilton 151. Hamilton 151 now is what Lemon Hart 151 was back when....Hamilton was the person importing Lemon Hart.
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Mar 30, 2022 06:51
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I got the Hamilton. Thanks for the advice. E: Should be able to make my Zombie this weekend. I just realized the one thing I am missing now is a good tiki mug. Any suggestions? I've seen some $$$ ones on ebay but I can't see myself paying $100 for a cup. Waltzing Along fucked around with this message at 09:15 on Mar 30, 2022 |
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Mar 30, 2022 09:08
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Did the lime super juice with the Dave Arnold acid ratio. 110 g lime peel, 2/3 weight citric, 1/3 weight malic. 1 liter on water, 900 mL something would have been, rounded up. Juice squeezed in, blended, strained, fine strained with bag. It's tart! Seems stronger somehow, a little goes a long way. I've been known to not really measure lime juice, just use half of one, but this stuff needs to be measured. I would maybe use the Nickle Morris ratios if I did it again. The higher malic acid kind of gives it a drying tartness. Just some of it in 1 ice cube tray:
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Apr 1, 2022 15:47
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Is that meant to be a cordial replacement? Do you add in the juice left in the peeled limes?
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Apr 1, 2022 16:57
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Its meant to replace the sour component (lime or lemon juice), not a sweet component (which cordial is?) You can (should!) add the juices from the peeled fruits, though this will shorten the shelflife of the super juice
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Apr 1, 2022 17:29
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Ineptitude posted:Its meant to replace the sour component (lime or lemon juice), not a sweet component (which cordial is?) Does it taste better or is it strictly meant to be a speed/cost/shelf life saving measure?
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Apr 1, 2022 18:35
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tonedef131 posted:Makes sense, just wasn’t sure if it was being used to simplify the amount of ingredients you need. Like instead of a cordial, and fresh lime and simple syrup, you could just add Simple to the super juice and have a cordial. I guess it would still be different from regular juice due to the presumably significant oil flavor from the peels. If that's what you're looking for, Morgenthaler had a great recipe for cordial. It's similar but in some ways but quite different in overall application.
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Apr 2, 2022 01:47
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tonedef131 posted:Makes sense, just wasn’t sure if it was being used to simplify the amount of ingredients you need. Like instead of a cordial, and fresh lime and simple syrup, you could just add Simple to the super juice and have a cordial. I guess it would still be different from regular juice due to the presumably significant oil flavor from the peels. You get more lime-y complexity using the peels. You get much much higher volume per. No waste. Drawbacks are now you got this liquid that can go bad instead of lime juice stored in the lime. I think it's better suited to a bar program than a home bartender (me) unless your about to throw a big party. Just had to try it, always been into citrus peels in various capacities.
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Apr 4, 2022 16:21
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tonedef131 posted:being used to The primary motivation for inventing it was to reduce bar waste, you turn 8 limes into a litre of juice (instead of like 150ml?) with very little effort tonedef131 posted:Does it taste better or is it strictly meant to be a speed/cost/shelf life saving measure? It tastes more rich while still easily being recognized as whichever citrus fruit you used Comb Your Beard posted:think it's better suited to a bar program than a home bartender (me) unless your about to throw a big party. Most of the online recipes certainly give you a huge volume but the recipe is easily scaled down to an amount better suited to home use. Its a fairly fast recipe that doesnt really gain a lot or save you a lot of time if you scale it up so you might as well just scale it down to 2 fruits and then have 2 weeks of good juice.
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Apr 4, 2022 16:59
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I'm in the process of adapting super-juices to a 5 million dollar/year bar/restaurant program. The lemon super juice is excellent and keeps quality when frozen. You can just thaw small batches of it when you want. For home use I freeze it in 8 oz deli pucks. I haven't got the lime quite there yet, but I'll do a writeup about how I've scaled & implemented it all when I'm done.
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Apr 4, 2022 17:26
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Has there been any news on Plantation changing their name? I've searched a bit but I can just find references to the original annoucement.
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Apr 4, 2022 21:16
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Just made a little Italy and drat, straight to the top of my favourite mixed drinks list. Hit that sweet spot in between a negroni and a manhattan, and the cynar gives it more of an identity than a boulvadier, which always just comes off as a negroni with whisky to me. I used wild turkey rye and punt e mes, 2:0.75:0.5 whisky/vermouth/cynar. Really nice balance of the rye spice, whisky sweetness and bitterness. No garnish because all I had on hand was lime, but I don't feel like citrus would have worked anyway. Any tips for this one?
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Apr 5, 2022 11:45
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Waltzing Along posted:I've been meaning to write up a short effort post because I have many questions due to being new to this hobby. Well, for me a hobby. But I think I will just ask these two or three questions: Probably already been covered but if it's bubbly then it's probably starting to ferment. Probably still safe to drink but might taste a little funny. Between those two OFTD is my preferred but that's more of a Jamaican rum than a Demerara. Would be great for a zombie though!
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Apr 7, 2022 06:40
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Horn posted:Has there been any news on Plantation changing their name? I've searched a bit but I can just find references to the original annoucement. Publicly facing, no. But for a bit of perspective- every time you change the proof on a spirit, even if everything else on the label stays the same, you have to file with the TTB for approval, then manufacture the new labels, and adhere them. Usually you put the back stock of the old stuff on sale so you don’t confuse customers and consumers moving forward. Do this for an entire line of products, in every single country in which you operate, after acquiring trade marks for the new name in every area. It makes Washington Football Team look timely. That said, I have full faith (and good information) that Maison Ferrand is committed to the change; it’s just a hell of an undertaking.
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Apr 7, 2022 12:39
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bloody ghost titty posted:That said, I have full faith (and good information) that Maison Ferrand is committed to the change; it’s just a hell of an undertaking. Thanks, this was my primary concern that they made an announcement in the moment and were hoping that people would forget later on as is the case for many other companies.
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Apr 7, 2022 14:24
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If they follow through with it, unusually good on them.
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Apr 7, 2022 14:39
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What's a sweet vermouth with the least amount of red wine tannin? I think that's the element I find unpleasant when mixing with whiskey. Was thinking of picking up Punt e Mes.
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Apr 7, 2022 15:41
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I'm not sure about tannin specifically but Punt e Mes is more bitter than my go-to Cocchi.
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Apr 7, 2022 15:48
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Comb Your Beard posted:What's a sweet vermouth with the least amount of red wine tannin? I think that's the element I find unpleasant when mixing with whiskey. Was thinking of picking up Punt e Mes. Barring a few exceptions, Sweet vermouth isn't made with red wine. It's made with white wine and the color comes from caramel coloring.
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Apr 7, 2022 16:34
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