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Anyone have some favorite non-rum-based uses for allspice dram?
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Sep 2, 2022 17:12
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| # ? Jun 6, 2024 19:59 |
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Answering both the last two questions at once: it’s good with whiskey to make a Christmas-y old fashioned.
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Sep 2, 2022 17:29
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I had an amazing Christmas-themed cocktail about a month ago (yeah I know) called a Mistletoe Margarita. I haven't had a chance to try reverse-engineering it yet, but a quick Google seems to suggest that this is actually a pretty common cocktail. I do remember they used cinnamon syrup, which could be a differentiator. I'm pretty sure the ingredients were tequila blanco, cranberry juice, lime juice, cinnamon syrup, and something orange-based, probably triple sec. Since the base spirit is relatively neutral and you've also got at least 2 fruit juices in there, I figure you could probably make a pretty good alcohol-free version. Orange blossom water would probably do wonders, giving it that strong acidic punch without the alcohol. And of course you can get fancy on the rim if you want. Obviously a lot of people seem to go with a snow thing.
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Sep 2, 2022 17:44
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Becherovka is Christmas in a bottle. The bitters I use (Bittercube Trinity) already lend a baking spice and vanilla character to my Manhattan, but a dash of that in just about any drink would send it deep into the fall or winter season quickly.
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Sep 2, 2022 17:47
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Anonymous Robot posted:Anyone have some favorite non-rum-based uses for allspice dram? Lion's tail. 2 oz bourbon 1/2 each allspice dram and lime juice 1/4 - 1/2 sugar (depending on preference) Dash ango Shake, serve up. A regular drink for me.
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Sep 2, 2022 18:12
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I also like it in Whiskey Ciders as a spiced version.
tonedef131 fucked around with this message at 18:26 on Sep 2, 2022 |
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Sep 2, 2022 18:23
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Thank you to whomever suggested the Barbancourt 15. I picked a bottle up and it is outstanding. It feels like it's in the middle ground of being super clean and densely layered. Couldn't tell that this was made from sugar cane juice and not molasses. Fairly easy drinking sitting at 100 proof. Sweet, but not overly syrupy. Tons of toffee, butterscotch, caramel, wood, and some fruit I can't put my finger on. It's not overly complex, which I think is a good thing.
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Sep 2, 2022 23:36
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Carillon posted:Has anyone had much ferro china amari? I'm curious how different they are from non iron amari and if they're worth seeking out. The one my partner brought back from Italy tastes like Averna and blood. I cannot overstate the taste of iron. It’s really cool.
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Sep 3, 2022 14:38
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Made a ghost flower per recipe on https://ohsobeautifulpaper.com/2015/07/friday-happy-hour-the-ghost-flower-tiki-cocktail-recipe/ Didn't feel it was balanced. Too tart. If I make it again, I'm probably cutting 1/4oz like juice, at least. Still tasty, and flaming lime halves is always fun.
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Sep 3, 2022 23:09
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Another PSA, aged cachaça does not go particularly well with dry vermouth
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Sep 4, 2022 19:24
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I have an extremely dumb  rattling around in my head and I apologize for subjecting you to it.What is the honda accord of vodkas? Average price, slightly above average value. I've been buying stoli purely on soviet union brand recognition.
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Sep 4, 2022 22:19
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Volcott posted:I have an extremely dumb IMO, it's stoli. ---- What booze should i buy? Of the basic staples, I don't have irish and scottish whiskey but I don't care that much. I don't have mezcal or an anejo tequila. Again, not particularly interested other than to have them on the shelf. But after that, I have most/all of the staples, I think. I have a handful of liqueurs and cordials and that sort of thing. Just wondering what you think should be on the shelf?
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Sep 4, 2022 22:55
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Volcott posted:I have an extremely dumb Wheatley? It's made by Buffalo Trace.
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Sep 4, 2022 22:56
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Data Graham posted:Another PSA, aged cachaça does not go particularly well with dry vermouth My go to vodka is Luksusowa, same ballpark as Stoli.
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Sep 4, 2022 23:27
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Topo Chico and glacier ice Gatorade powder is an incredible hangover cure fyi
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Sep 5, 2022 16:55
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I ended up getting Licor 43 because the SC book told me to. It seemed to be in a bunch of recipes that I couldn't yet make.
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Sep 5, 2022 23:28
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I had a carajillo this morning. drat nice way to start the day Probably an ever better way to end it
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Sep 5, 2022 23:31
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Waltzing Along posted:I ended up getting Licor 43 because the SC book told me to. It seemed to be in a bunch of recipes that I couldn't yet make. The Beachnik is a good, somewhat unusual Tiki drink that uses Licor 43 but it also requires Barenjager which isn't a super common ingredient. I love honey and I think Barenjager is loving delicious so I recommend buying some anyway. 3/4 oz lemon juice. 3/4 oz Licor 43 1/2 oz Barenjager 1 1/2 oz light rum 8 oz crushed ice Blend for up to 10 seconds and pour unstrained into a glass.
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Sep 5, 2022 23:45
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Baron Jager? Is he's Jager Meisters uncle or something?
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Sep 6, 2022 02:02
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I think it’s the name of the attack on titan guy
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Sep 6, 2022 02:51
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I've got a bunch of friends coming round this weekend for some predrinks before dinner, drinks and a show and I think I'm gonna batch up a bunch of margs. While I don't want to turn it into punch, I wouldn't mind lengthening them a bit so no one gets too crazy too early. Googling suggests stuff like sprite and limeade, which sounds terrible. What do you guys think? I was thinking maybe 1/2 oz freshly squeezed OJ per serve or I guess just some more lime and water?The Polish Pirate posted:Mezcal margs are always a good choice, but my fave mezcal cocktail is called The Last Mechanical Art and it's equal parts (usually 3/4 oz) Mezcal, Cynar, Campari, Sweet Vermouth with an orange peel This sounds loving amazing.
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Sep 6, 2022 09:51
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1/2oz OJ per serving isn’t a whole lot. Soda water or something of the sort would be the way to go. Or make Palomas
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Sep 6, 2022 13:59
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Wanted to try a final ward riff that subbed out maraschino and rye for benedictine and Applejack. Well, it's as much a modified monte cassino as it is a final ward. Ended up real drat good. Surprised at how many interesting layers work around each sip.
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Sep 6, 2022 21:24
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I made a Mezcal Arsenic and Old Lace last night and it was one of the nicest drinks I've ever made. I might add sliiightly more violet next time because it got pretty lost, but other than that it was really delightful.
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Sep 6, 2022 21:30
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field balm posted:I've got a bunch of friends coming round this weekend for some predrinks before dinner, drinks and a show and I think I'm gonna batch up a bunch of margs. While I don't want to turn it into punch, I wouldn't mind lengthening them a bit so no one gets too crazy too early. Googling suggests stuff like sprite and limeade, which sounds terrible. What do you guys think? I was thinking maybe 1/2 oz freshly squeezed OJ per serve or I guess just some more lime and water? I would honestly pick Palomas instead
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Sep 6, 2022 22:16
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cptn_dr posted:I made a Mezcal Arsenic and Old Lace last night and it was one of the nicest drinks I've ever made. I might add sliiightly more violet next time because it got pretty lost, but other than that it was really delightful. The best thing violet can do is get lost
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Sep 6, 2022 22:37
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cptn_dr posted:I made a Mezcal Arsenic and Old Lace last night and it was one of the nicest drinks I've ever made. I might add sliiightly more violet next time because it got pretty lost, but other than that it was really delightful. Oh drat, I've got to try that. The standard version has become one of my faves. tonedef131 posted:The best thing violet can do is get lost no u 
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Sep 6, 2022 23:15
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I'd been making missionary's downfalls using pineapple juice. Just made one using actual pineapple and OMG! I made two that are hurricane glass sized. 10 regular sized ice cubes. 20 pineapple chunks. a bunch of mint leaves. 20-30 or so. 2 oz honey mix 1.5 oz rum. I used mt gay XO in this case but I don't think it would make a big difference. 2.5 oz peach liqueur. I used matilde. Blended until smooth.
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Sep 7, 2022 01:15
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LionYeti posted:I would honestly pick Palomas instead
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Sep 7, 2022 05:20
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So I made a ... Sort of Blood and Sand variant — scotch, sweet vermouth, red mead, cointreau. It's better than a regular bad-tier Blood and Sand but I think it's missing something. Needs to be a little more sour, or something. Any thoughts on what might help cut through the cloying sweetness? Possibly just some orange juice, but I sort of wanted to keep away from that.
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Sep 7, 2022 08:52
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cptn_dr posted:So I made a ... Sort of Blood and Sand variant — scotch, sweet vermouth, red mead, cointreau. It's better than a regular bad-tier Blood and Sand but I think it's missing something. Needs to be a little more sour, or something. Any thoughts on what might help cut through the cloying sweetness? Possibly just some orange juice, but I sort of wanted to keep away from that. Sounds like a use case for acid adjusted orange juice. Kevin Kos on youtube is great. Nice time I make bitters I'm gonna get a potato ricer. For clean squeezing. Comb Your Beard fucked around with this message at 14:14 on Sep 7, 2022 |
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Sep 7, 2022 14:04
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The Polish Pirate posted:Mezcal margs are always a good choice, but my fave mezcal cocktail is called The Last Mechanical Art and it's equal parts (usually 3/4 oz) Mezcal, Cynar, Campari, Sweet Vermouth with an orange peel I asked a very generous bartender to make this for me and it ruled. Then again, I already love negronis, so adding in the nostalgia of a cigarette doesn't hurt.
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Sep 8, 2022 00:51
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I made a Martinez with Barr Hill. It's decent, but I wish it had a little more pronounced flavor, the various sweetnesses kind of blend together I guess? Maybe I should stick with drinking the Barr Hill neat or with soda/tonic. It's awesome on its own but hasn't really worked with any gin-based cocktail I've tried it with.
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Sep 8, 2022 01:43
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This, on the other hand, was absolutely delicious. I went to 1oz of Lillet and left a teensy bit of absinthe in the glass after the rinse and  
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Sep 8, 2022 01:47
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piL posted:I asked a very generous bartender to make this for me and it ruled. Then again, I already love negronis, so adding in the nostalgia of a cigarette doesn't hurt. gently caress yeah what a rad bar EDIT: I swear half the poo poo I make for myself is just some mixture of base spirit, amari, and vermouth. I guess it's why my Amari collection is now bigger than everything but whisky
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Sep 8, 2022 04:55
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The Polish Pirate posted:gently caress yeah what a rad bar I'd love to see a pic of the Amari collection tbh
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Sep 8, 2022 06:01
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Picked up some Bonal on a whim; what do I do with it?
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Sep 8, 2022 16:47
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Snow Cone Capone posted:I'd love to see a pic of the Amari collection tbh Same! Somewhat related question but non-wine based Amari will keep for years/indefinitely when opened right? So I don't have to worry about refrigerating Cynar etc or it going bad a month or two after opening?
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Sep 8, 2022 17:41
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my kinda ape posted:Same! Somewhat related question but non-wine based Amari will keep for years/indefinitely when opened right? So I don't have to worry about refrigerating Cynar etc or it going bad a month or two after opening? I’ve yet to hear of it, and I worked in an Amaro focused bar what would have been out a pretty penny if all that rare and expensive stuff went bad. Hell, my girlfriend lived in Italy while doing her WSETIII and brought back enough stuff to do a pop up- two or three years later it’s fresh as anything.
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Sep 8, 2022 20:00
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I've had Cynar as old as the 60s, when it was still wine based, and it was hardly oxidized and very much recognizable as cynar
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Sep 8, 2022 20:20
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