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Mr. Wiggles posted:Barman said it was just like any other. First batch he said he added water because he thought there wouldn't be enough liquid, but that was a poor choice. Second batch normal recipe but with banana, worked a treat. Really tasted nice. Rum was a five rum blend they do at the bar, with a coconut water ice cube and orange peel/cherry garnish. Pander posted:Dolin sweet vermouth? Huh I only ever use it for dry, and stick to Italian reds.
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Jun 12, 2022 03:06
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Mr. Wiggles posted:Barman said it was just like any other. First batch he said he added water because he thought there wouldn't be enough liquid, but that was a poor choice. Second batch normal recipe but with banana, worked a treat. Really tasted nice. Rum was a five rum blend they do at the bar, with a coconut water ice cube and orange peel/cherry garnish. ...So banana peels macerated with sugar? That's loving nuts, I never would've thought of that.
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Jun 12, 2022 06:21
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Strange Matter posted:I can't help feeling that a banana syrup would just taste weird to me. I love bananas, but I sort of only love them as bananas, so I'm really struggling to conceptualize this taste experience. Giffard banane du bresil tastes just like very ripe bananas, it's super good.
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Jun 12, 2022 06:28
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Strange Matter posted:I made a Left Hand with it tonight too which was pretty good as well, though I think I prefer the sharpness of the Negroni. I think for me Sweet Vermouth and Bourbon just don't mix; I don't really care for Manhattans either, so I should have seen that coming. For me, Manhattans were always middling until I stumbled upon the right vermouth, Grassoti. That vermouth is just amazing for Manhattans, just the right cherry notes I want. I couldn't get carpano antica or punt e mes or anything else to be more than meh. Tried my first tia mia tonight. Wow that worked way better than I thought. Used Smith and cross for the rum and plume de nom for the mezcal. They balance each other so well, neither dominant flavor dominated. My wife tends to dislike funky rums AND smoky mezcal, and she liked it a lot too.
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Jun 12, 2022 07:24
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Good lord, homemade falernum is worlds better than John D Taylor. Here’s the recipe I used, which has the added benefit of being shelf stable indefinitely: https://www.proofcocktails.nl/2017/03/09/falernum/
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Jun 12, 2022 20:54
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So every liquor store within an hour drive of me has been out of Giffard banana for the past six weeks, does anybody have a tried and true shelf stable recipe for this stuff in case it never comes back? Tempest Fugit isn't available in my state.Anonymous Robot posted:Good lord, homemade falernum is worlds better than John D Taylor. Here’s the recipe I used, which has the added benefit of being shelf stable indefinitely: My JDT is almost empty so gonna try this.
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Jun 13, 2022 00:08
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Anonymous Robot posted:Good lord, homemade falernum is worlds better than John D Taylor. Here’s the recipe I used, which has the added benefit of being shelf stable indefinitely: Ooh that looks good. I actually really like John D Taylor, I use it in a bunch of different cocktails where it's not always expected. Suffice it to say, that does sound amazing, I'll check it.
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Jun 13, 2022 05:05
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I wonder about an oleo citrate instead of rose’s.
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Jun 13, 2022 17:19
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Chemmy posted:I wonder about an oleo citrate instead of rose’s. Toby Cecchini posted:9 limes, room temperature, very ripe, well puffed and heavy
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Jun 13, 2022 19:59
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Definitely going to add that Falernum recipe to my To Do list. I'm sure my wife is going look at me like I'm a maniac, but that's what she thought about my orgeat and ginger syrups and now whose the one cruising the dark and stormy seas to mai tai island?? EDIT: Speaking of Mrs. Strange Matter, she's got a real thing for flavored whiskeys, which I sort of despise. We bought some Ole Smokey peanut butter bourbon which is okay, and then this bird dog blackberry whiskey which tastes entirely like cough syrup and is completely unpalatable to everyone except her. That being said, I did discover something pretty amazing. A mere .75oz of lemon juice thrown in with 2oz bird dog makes a spectacular little beverage. If you somehow find yourself saddled with that stuff which tastes on its own like something the drink machine from Hitchhiker's Guide would make, that little bit of sour makes all the difference in the world. In exchange for this, someone please tell me what to do with the Fireball she was gifted. She drinks that stuff straight up, but it's orders of magnitude too sweet and honestly fake tasting for me. Strange Matter fucked around with this message at 20:45 on Jun 13, 2022 |
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Jun 13, 2022 20:36
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I will say, I made my own orgeat using the cheaty almond milk method, and imo it does not stack up against the best storebought offerings. Not even close.
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Jun 13, 2022 20:48
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Anonymous Robot posted:I will say, I made my own orgeat using the cheaty almond milk method, and imo it does not stack up against the best storebought offerings. Not even close. 1/2 cup almond milk 1/2 cup turbinado sugar 2 teaspoon Wray & nephew 1/4 teaspoon orange flower water 1/4 teaspoon almond extract Pinch of salt
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Jun 13, 2022 20:56
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Strange Matter posted:In exchange for this, someone please tell me what to do with the Fireball she was gifted. She drinks that stuff straight up, but it's orders of magnitude too sweet and honestly fake tasting for me. It's kind of palatable as a trashy shot with friends if you mix it 1:1 with Rumchata. They're both cinnamon flavored but the Rumchata goes a long way to mask the weird artificial taste of Fireball.
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Jun 13, 2022 21:04
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If you live in PA, the Maggie's Farm velvet falernum is delicious AND can be mailed directly to your house. On my third bottle: https://maggies-farm-distillery.myshopify.com/products/maggies-farm-falernum-liqueur
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Jun 13, 2022 21:13
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tonedef131 posted:For a standard 1:1 I use about these ratios. I’ve never found a quality commercial one locally so I can’t compare it to those, any brands you’d suggest if I bother mail ordering? I’ve tried several brands and like Liber & Co best. It has a creamy, marzipan-y taste that the home product doesn’t match. I was on board with the assertion that the punch of extracty flavor from the home recipe would help the orgeat hold its own against liquor, but that didn’t pan out in my experience.
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Jun 13, 2022 21:19
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Lumbermouth posted:If you live in PA, the Maggie's Farm velvet falernum is delicious AND can be mailed directly to your house. On my third bottle: https://maggies-farm-distillery.myshopify.com/products/maggies-farm-falernum-liqueur Anonymous Robot posted:I’ve tried several brands and like Liber & Co best. It has a creamy, marzipan-y taste that the home product doesn’t match. I was on board with the assertion that the punch of extracty flavor from the home recipe would help the orgeat hold its own against liquor, but that didn’t pan out in my experience.
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Jun 13, 2022 21:31
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Is the Torino orgeat okay? It's the one I use and it seems fine.
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Jun 13, 2022 21:48
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If you like it, it's ok. Don't let other people be your tastemakers. Drink what you want!
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Jun 14, 2022 03:28
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Strange Matter posted:In exchange for this, someone please tell me what to do with the Fireball she was gifted. She drinks that stuff straight up, but it's orders of magnitude too sweet and honestly fake tasting for me. If you like cider, I remember Angry Balls being pretty good -- dump a shot of Fireball in a glass of hard cider. (The name coming from when Angry Orchard was the only hard cider in town.) Of course, the last time I tried this, I unreservedly enjoyed both Fireball and Angry Orchard, and I've kind of soured on both, so I'm not sure it holds up. But in a better cider it definitely might.
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Jun 14, 2022 12:54
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Hey GWS what's a hot new bourbon to pick up?
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Jun 15, 2022 03:11
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Old Grandad 114 remains a fantastic bottle at a very reasonable price.
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Jun 15, 2022 05:15
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I was curious about the Aviation but didn't really want to buy the Creme de Violette for a single drink. So I looked to see if I could find a tiki drink that uses it and found this: https://ohsobeautifulpaper.com/2015/07/friday-happy-hour-the-ghost-flower-tiki-cocktail-recipe/ Wow! This drink was amazing. Everyone who tasted it thought it was great. I did not expect it to be this good. But this is among my favorite drinks now. The Ghost Flower 2 oz Silver Rum 1 oz Lime Juice 3/4 oz Pineapple Juice 1/2 oz St-Germain 1/2 oz Creme de Violette 1/2 oz Orgeat Shake w/ ice. I open poured but the recipe says to strain in one place and strain over ice in another. I just put it in a mai tai glass and didn't use the garnish.
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Jun 15, 2022 08:17
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Kenning posted:Old Grandad 114 remains a fantastic bottle at a very reasonable price. Seconded. Also, if you're feeling a bit more spendy and like cask finishes. Rabbit Hole Dareinger is a phenomenal bottle at $80 retail.
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Jun 15, 2022 14:30
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Waltzing Along posted:I was curious about the Aviation but didn't really want to buy the Creme de Violette for a single drink. So I looked to see if I could find a tiki drink that uses it and found this: I want to try this. What bottle of Crème de Violette should I pick up? Giffard, Tempus Fugit or Rothmam & Winter?
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Jun 15, 2022 21:15
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I got the R&W because I really like their apricot liqueur. Also, it was available at my Total Wine.
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Jun 15, 2022 21:38
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obi_ant posted:I want to try this. What bottle of Crème de Violette should I pick up? My favorite bar before it closed had the best Aviation I've ever drank and I think they used R&W.
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Jun 16, 2022 15:10
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Waltzing Along posted:I was curious about the Aviation but didn't really want to buy the Creme de Violette for a single drink. So I looked to see if I could find a tiki drink that uses it and found this:
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Jun 16, 2022 16:16
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chitoryu12 posted:My favorite bar before it closed had the best Aviation I've ever drank and I think they used R&W. R&W was the first good one I ever tried, but the Fugit is Legit as well. Haven’t had the Gifford in recent memory but all their stuff is pitch perfect.
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Jun 16, 2022 16:57
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I made it again last night but this time went 50/50 on light/dark rum. Don't do that. Stick with the light rum 100%.
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Jun 16, 2022 22:34
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Do you guys know why my rum froze? We're at an airbnb and the freezer is just a lil icebox at the top of the fridge. I have had more than half of the rum, if that makes a difference. I googled it and found a reddit thread where they speculated about humidity inside the bottle making a seed crystal that's more conducive to freezing the rum, but that felt Vonnegut enough that it seemed best to seek a second opinion. Here is a picture of the rum in question, it's way more frozen than I have ever seen regular proof liquor be: 
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Jun 17, 2022 22:17
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Stalizard posted:Do you guys know why my rum froze? We're at an airbnb and the freezer is just a lil icebox at the top of the fridge. I have had more than half of the rum, if that makes a difference. I googled it and found a reddit thread where they speculated about humidity inside the bottle making a seed crystal that's more conducive to freezing the rum, but that felt Vonnegut enough that it seemed best to seek a second opinion. Maybe the freezer is extra cold? 40 proof liquor freezes at like -16F. Has your teenager been drinking it and refilling the bottle with water? 
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Jun 17, 2022 22:28
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Made some banana oleo this week, and just fixed a rum old fashioned (Denizen 8 year, which has a strong banana note,) with ango bitters and banana oleo for sweetener. I chilled them with Goya coconut water ice cubes, which I think was crucial for how the melting of the sweetened ice contributed to the velvety texture of the drink. Really lovely! Garnish with some salted plantain chips clipped to the glass to really give it to the girls.
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Jun 18, 2022 21:21
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That’s really cool. I just bought bananas today, I’ll definitely give banana oleo a try.
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Jun 18, 2022 22:46
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Nice. Bananas for everyone!
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Jun 19, 2022 04:35
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Im using Kevin Kos’ recipes for lime, lemon and orange juices Lime, 2/3 citric acid, 1/3 mallic acid, 16,6 water Lemon, 1/1 citric acid, 16,6 water Orange, 9/10 citric acid, 1/10 mallic acid, 16,6 water All ratios are with the peel being 1. For all 3 add the juice from the peeled fruit. Does anyone know a similar recipe for grapefruit? I tried the lime ratios above and it feels a bit off.
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Jun 19, 2022 18:53
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I finally made some Earl Grey infused gin and made the Earl Grey Marteani, and wow, that is a unique and wonderful drink. I'm now accepting suggestions for other things to use Earl Grey gin in. Although I've already got some ideas. (I'm betting an actual martini, but using sweet white vermouth, would hit the spot. And a French 75.)
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Jun 20, 2022 03:34
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Sir Lemming posted:I finally made some Earl Grey infused gin and made the Earl Grey Marteani, and wow, that is a unique and wonderful drink. I'm now accepting suggestions for other things to use Earl Grey gin in. Although I've already got some ideas. (I'm betting an actual martini, but using sweet white vermouth, would hit the spot. And a French 75.) A collins with that would hit the spot.
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Jun 21, 2022 12:42
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Finally got around to using the malic acid I bought a while back and made some lime oleo citrate/superjuice using Kevin Kos' (which I think is Dave Arnold's) ratios/technique. I made daiquiris with it and with fresh squeezed lime juice and A/B'ed them blind to a couple people. There wasn't a clear favorite. The consensus was that the superjuice drink was sweeter and more tart while the fresh squeezed was "lime-ier"...but that they were equally good. If it's as shelf stable as The Educated Barfly's experiments suggest (up to a month or so), I'll definitely be keeping a bottle around for drinks where lime isn't the key component and/or when I'm out of fresh limes but I think for something like a daiquiri or margarita I'll probably stick with fresh squeezed when possible. I want to tinker with the rum and simple selections and ratios though to see if I can dial in a superjuice daiquiri that I really love. Ineptitude posted:Im using Kevin Kos’ recipes for lime, lemon and orange juices He added grapefruit to his calculator and made a video for it. https://www.kevinkos.com/super-juice-calculator-1
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Jun 21, 2022 16:18
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Nickle Morris' lime recipe is nowhere near as good as his lemon, so it's probably always going to feel a little off.
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Jun 23, 2022 12:30
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Jun 24, 2022 14:53
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