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tonedef131 posted:I was referring to fresh nog. I’ve only done aged once and it’s currently 7ish years old if I recall correctly. Serve some at a holiday party every year and we all discuss how it’s changed. It’s more of a novelty and is way too strong to drink as a dessert or serve to an average person. I'd like to start a batch now because I always procrastinate, and couldn't find anything else online. Do you recommend sous vide'ing aged nog or is that overkill? Pander posted:I just made Alton's aged recipe too. I kinda wish I split the rum a bit, went all S&C and that's all I got from the nose. Used old Grand-dad bottled in bond and Pierre ferrand 1840. Only get S&C. I'm sure I'd miss the other flavors if they weren't there, but I'm hoping it mellows as it ages. Got the main batch I'm saving for Xmas in a growler, and taking tastes from a mason jar of overflow periodically before then cause I'm impatient. Instructions unclear just drank all the S&C. But just to be clear, do you not recommend using S&C completely for the Alton Brown and splitting 1:1 w/ a Plantation or milder dark rum? I 'm a big fan of S&C, fernet, mallort but unfortunately this will probably be a mass distributed nog to friend and family and most (from my experience) are not down with the heavy S&C funk flavors.
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Nov 15, 2022 20:15
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I think I’m going to whip up a batch of nog as well. I’m leaning half smith and half aged agricole. Tempted to throw some amaro nardini in there too. Just funk town all the flavors. Or some Madeira. I guess we’ll see how successful my booze excursion is.
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Nov 15, 2022 20:22
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I’m sold on trying the Kingston Negroni. I can always turn it into my citrus juice version if I don’t like it!
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Nov 15, 2022 22:46
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Gin was my first liquor that I really loved so I have a soft spot for it but my god the Smith & Cross funk is complemented so incredibly well by the campari and vermouth splurge on the Carpano Antica too, it's good as hell in general but IMO makes a huge difference in that particular drink over Dolin or Cocchi (haven't tried it with Punt e Mes yet though) e: I'd like to hear more about this citrus negroni though e2: gently caress i'm totally out of vermouth Snow Cone Capone fucked around with this message at 00:07 on Nov 16, 2022 |
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Nov 15, 2022 23:05
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adnam posted:I'd like to start a batch now because I always procrastinate, and couldn't find anything else online.
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Nov 16, 2022 00:06
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I’ve been finishing off some old bottles before I restock my bar so I made an old fashioned with El Dorado 3 year, maple syrup and a dash each of orange and ango, and I’ll be damned if this isn’t the tastiest cocktail I’ve had in a while.
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Nov 16, 2022 00:19
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Maple syrup is highly underrated in brown cocktails.
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Nov 16, 2022 01:35
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Thanks for the inspiration, bit of warmth for the first snow 
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Nov 16, 2022 01:53
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Today's photo is titled "why my wife shouldn't send me to whole foods for bol choy"
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Nov 17, 2022 00:26
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Snow Cone Capone posted:e: I'd like to hear more about this citrus negroni though I don’t know if it’s good, but it’s what I drink: Sleepy Juice 60ml Tanqueray 60ml Cocchi Vermouth di Torino 60ml Campari Juice of 1 Grapefruit Juice of 1 Medium sized Orange Add to shaker mostly filled with ice, strain into glass. Recommend to keep it to one.
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Nov 17, 2022 00:48
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Snow Cone Capone posted:Today's photo is titled "why my wife shouldn't send me to whole foods for bol choy"
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Nov 17, 2022 14:45
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Pander posted:I just made Alton's aged recipe too. I kinda wish I split the rum a bit, went all S&C and that's all I got from the nose. Used old Grand-dad bottled in bond and Pierre ferrand 1840. Only get S&C. I'm sure I'd miss the other flavors if they weren't there, but I'm hoping it mellows as it ages. Got the main batch I'm saving for Xmas in a growler, and taking tastes from a mason jar of overflow periodically before then cause I'm impatient. It will definitely mellow as it ages. I find that 3 months is about perfect, 3 weeks is the minimum. I usually save a bottle that I age for 1 year, but notice less mellowing past that.
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Nov 17, 2022 21:26
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AlexDeGruven posted:8oz Bourbon This reminds me that I do have some Becherovka in the liquor cabinet. Any recommended cocktails for it?
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Nov 17, 2022 21:43
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How about a Punchy's First Strike .75 oz Cherry Heering .75 oz Clement Créole Shrubb (or any orange liquor) .25 oz Allspice Dram .75 oz Becherovka .75 oz lemon One of my favs Edit to add there should be 5 dashes of Peychauds on top of this thing to finish it off, I accidently left it out Human Tornada fucked around with this message at 18:08 on Dec 18, 2022 |
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Nov 17, 2022 22:42
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adnam posted:Instructions unclear just drank all the S&C. But just to be clear, do you not recommend using S&C completely for the Alton Brown and splitting 1:1 w/ a Plantation or milder dark rum? I 'm a big fan of S&C, fernet, mallort but unfortunately this will probably be a mass distributed nog to friend and family and most (from my experience) are not down with the heavy S&C funk flavors. And to be clear the nog is still delicious, and I have hopes for the aging, it just has been a little too one note because S+C is so dominant. Even if it doesn't mellow it's still super worth making. The growler in the fridge shall tempt me every day til Xmas.
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Nov 18, 2022 01:49
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Ok so eggnog weirds me out but I just made a Milk Punch and that might be my new holiday drink Recipe I used was 1 1/4 bourbon, 1/2 rum, but I think I'm gonna try it with 3/4 of each. I used a Barbados rum but I wonder how it'd taste with a funky Jamaican...
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Nov 18, 2022 02:34
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I have this crazy idea to come up with a dirty martini interpretation even though I don't like juniper, vodka alone is boring, mostly haven't liked vermouth, and don't even have specific glassware. Thinking infuse some Polish rye vodka, Carpano dry, come up with a brine solution. Just the liquid from Castelvetranos jar was lackluster. I wonder if it's worth the effort. Punch has put out some good articles recently. https://punchdrink.com/articles/best-ultimate-dirty-martini-cocktail-recipe/ https://punchdrink.com/articles/dirty-martini-cocktail-recipe-has-gotten-dirtier/
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Nov 18, 2022 15:18
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The kernel of your concept sounds good, but why are you trying to make a drink you don't like? (This isn't snark, what I'm saying is, if you figure out a more specific goal, like "halfway between a dirty martini and a [drink you like]" or "a dirty martini but with [flavor]" or "a savory pre-dinner drink," it'll be easier to come up with a good drink.)
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Nov 18, 2022 15:27
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Pander posted:I love S+C but I'd still recommend 1:1 splitting it with something. Rhum agricole sounds like a neat idea. Could also see a straightforward rum like plantation 5. So I did nog last year, think it was bitten word, with S&C as the rum. Like 3 weeks out it was seriously the dominant flavor and there was sort of a burning tire note to it. Not bad, but it took a couple sips to get into the glass. It took some time but definitely did mellow a bit. Here a year later, it has mellowed, but the S&C is definitely still there. It's good nog, just depends on how much you want a more traditional nog or Smitty Nog.
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Nov 18, 2022 15:29
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Human Tornada posted:How about a Punchy's First Strike Lol I don't usually reach for tiki drinks, but now you've gone and got me ordering a bottle of allspice berries to make the dram.
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Nov 19, 2022 09:25
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Got an early Friendsgiving today, so last night I made up a batch us USS Richmond Punch. I haven't made this one recently, but the stock I made with the tea, lemons, sugar, and Gran Marnier tasted awesome, so I think it's gonna be great.
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Nov 19, 2022 09:38
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Pander posted:I love S+C but I'd still recommend 1:1 splitting it with something. Rhum agricole sounds like a neat idea. Could also see a straightforward rum like plantation 5. Thanks. I’ve got me and 2 weirdos who swear by S&C. Having said that this is supposed to be ‘general release’ to friends and family so I might split the batches into +S&C for me, and -S&C for everybody else
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Nov 19, 2022 17:12
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Are angostura cocoa bitters a close enough replacement for Xocolatl Molé bitters, or is it worth picking up both?
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Nov 19, 2022 23:20
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Toebone posted:Are angostura cocoa bitters a close enough replacement for Xocolatl Molé bitters, or is it worth picking up both? Without having tried angostura's specifically I would posit no. Mole bitters have extra spices that cocoa wouldn't, especially cinnamon. I have scrappy's and I wouldn't swap 1:1. If you only wanna get one, get the mole bitters.
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Nov 19, 2022 23:52
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Pander posted:Without having tried angostura's specifically I would posit no. Mole bitters have extra spices that cocoa wouldn't, especially cinnamon. I have scrappy's and I wouldn't swap 1:1. I have both, and this is correct. The mole bitters are a whole different beast, and while there is nothing wrong with the ango cocoa, the mole has more versatility.
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Nov 20, 2022 01:02
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It was ladies night tonight. Had some neighborhood lady friends over to hang out and make them drinks and hang out with my SO and stuff. For some reason the girls are more fun to make drinks for than the guys. Anyway, I made one a pina colada and tweeked the recipe just a little bit and whoa...amazing pina colada. I rarely drink this much so am pretty buzzed. Anyway: 6 oz pineapple juice 1 oz coco lopez 1 oz trader joes coconut milk 1 oz el dorado 3 1/2 oz koloa coconut rum 1/2 koloa dark rum (the vanilla one) a squeeze of lemon juice, rougnly a tsp about 1tbsp of passionfruit syrup and 1 tbsp of honey syrup 1 cup of crushed ice blend I made it for her and tasted the remains in the blending cup and immediately made one for myself. I had about twice my normal limit because I try to be responsible and stuff so yeah. Anyway, best pina colada I've ever had. Very dangerous. Probably helps that I'd already had a Puka Punch beforhand. Hahhaa. Cheers.
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Nov 20, 2022 05:50
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Just tried my 2 week old nog. It has a strong smell of rum and and weak smell of tire, and has a more rum forward taste and finishes with the cognac flavor. Maybe next year I'll lower the rum percentage. I was worried since I was low on the bourbon and subbed about 1/4 of the required amt with a whistlepig 10yr rye nip i had- doesn't come out at all.
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Nov 20, 2022 06:23
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Waltzing Along posted:For some reason the girls are more fun to make drinks for than the guys.
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Nov 20, 2022 15:14
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I bought some St Remy XO and I don’t know what to do with it.
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Nov 20, 2022 16:47
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Professor Shark posted:I bought some St Remy XO and I don’t know what to do with it. Make a sidecar. Make a black rider. It's good in an old fashioned and also good just sipped.
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Nov 20, 2022 18:04
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Has anyone in this thread made their own amaretto, and if so do you have a recipe?
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Nov 20, 2022 18:25
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Mr. Wiggles posted:Make a sidecar. Make a black rider. It's good in an old fashioned and also good just sipped. This. Also make an all-brandy sazerac (or a 2:1 brandy-to-rye sazerac) or a crusta, or a Widow's Kiss, or a stinger.
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Nov 21, 2022 03:09
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Brandy/rye and brandy/rum Sazeracs are off the chain.
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Nov 21, 2022 03:20
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Kenning posted:Got an early Friendsgiving today, so last night I made up a batch us USS Richmond Punch. I haven't made this one recently, but the stock I made with the tea, lemons, sugar, and Gran Marnier tasted awesome, so I think it's gonna be great. Gonna make this one for Thanksgiving, thanks for the recipe! Since I live in the middle of nowhere I had to settle for Hennessy VS and a $12 1.5L bottle of California "port" 
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Nov 21, 2022 04:19
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I made a batch of milk punch for the in-laws and multiple people asked for seconds so I think I did OK  1/2c brandy (I used cheap VS cognac) 1/2c dark jamaican rum (I used plantation dark) 2c milk 1/4c maple syrup 1tsp vanilla extract next time I'm gonna plan ahead and make milk ice cubes too
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Nov 21, 2022 04:22
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my kinda ape posted:Gonna make this one for Thanksgiving, thanks for the recipe! Since I live in the middle of nowhere I had to settle for Hennessy VS and a $12 1.5L bottle of California "port" It'll probably still be really good! Henny VS is fine, and CA port is close enough. Make sure the tea is very strong to give some extra tannins the port might be missing, and don't skim on the oils. You can peel the lemons and express the oils from the peels by hand if you don't have time to make a proper oleo-saccharum.
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Nov 21, 2022 05:46
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I’m going to try out the Sidecar. For some reason I thought that was a gin based drink.
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Nov 21, 2022 11:36
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Scythe posted:The kernel of your concept sounds good, but why are you trying to make a drink you don't like? You are right, it's really a different sort of savory drink, shouldn't put it in a box so much. I'll keep thinking on this one. I already have a savory drink in my repertoire so I gotta think what I want to do different. I'm share that one: Gansett Beer Super lime juice Low sodium V8 Little white overproof rum Little strong horseradish vodka Umami-vinegar liquid blend Celery Bitters
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Nov 21, 2022 16:07
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Professor Shark posted:I’m going to try out the Sidecar. For some reason I thought that was a gin based drink. Gin sidecars are good too, and fairly popular. But the classic is with cognac.
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Nov 23, 2022 06:37
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I have Imbibe! and Cocktail Codex. Any other must have books? Im not going to have a whole bookshelf of cocktail books so the best 1 or 2 ones.
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Nov 23, 2022 10:16
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