|
Snow Cone Capone posted:Is Cruzan considered a decent rum? I've heard good things about their black strap but a friend got me a bottle of the Aged Dark that I haven't tried yet. Tried it on its own and it's way to saccharine for me on its own.
|
#
?
Dec 24, 2022 23:54
|
|
|
|
| # ? Jun 6, 2024 22:22 |
|
|
Snow Cone Capone posted:Is Cruzan considered a decent rum? I've heard good things about their black strap but a friend got me a bottle of the Aged Dark that I haven't tried yet. The Blackstrap is the standard for the category- . The aged dark is perfectly fine but you could double blind me on it with Meyer’s and I might not be able to taste the difference.
|
|
#
?
Dec 25, 2022 00:01
|
|
|
Welp finally got all the resources together to make a sazerac. I think my life has been changed just a little bit having enjoyed that.
|
|
#
?
Dec 25, 2022 04:11
|
|
|
Snow Cone Capone posted:Is Cruzan considered a decent rum? I've heard good things about their black strap but a friend got me a bottle of the Aged Dark that I haven't tried yet. Cruzan has 2 lines: The base line which is all very standard cheap rum, and the Diamond line which is generally very well made stuff. Cruzan's blackstrap is the best in it's category, imo.
|
|
#
?
Dec 25, 2022 04:25
|
|
|
piL posted:If they have (or you bring) tequila, you're a syrup away from a silk stocking which is ny new favorite christmas drink. Kenning posted:Morgenthaler's Sangria This was a big hit at dinner, thanks for the recipe. My mother in law said she lost her sangria recipe and wants this one so I shared it too. Other drinks were a great hit too. Brandy Alexanders, Cranberry Moscow Mules, Old Fashioneds and Sazeracs. Still have bottles of Chandon for French 75s that didn’t get made, so probably having mimosas for Christmas morning.
|
|
#
?
Dec 25, 2022 05:02
|
|
|
JUST MAKING CHILI posted:I made this using casamigos tequila, liber and co grenadine, and dekyuper crème de cacao. Great drink. Hell yeah, glad it went over well! It's a simple recipe, but it's always a hit. I made a clarified milk punch for Christmas, following the protocol for Pear Pudding Punch, but used a different recipe to make a Strawberry Banana Creme Punch: 2 750 ml bottles Ventura Spirits strawberry brandy 1 750 ml bottle VS cognac 1 750 ml bottle Giffard Banane de Brasil banana liqueuer (holy poo poo this stuff is good) 12 oz lemon juice 10 oz brown sugar 2 qt. water 5 cups rich whole milk (I used some real fancy local stuff, 6% milk fat) 1 nutmeg (grated Peel lemons, juice, mix juice with sugar. Express peels into sugar, add strawberry brandy, cognac, and banana liqueur, then grate in nutmeg. Add water, then heat to slightly warm on the stove, then add milk. Stir, and continue to heat on low for a few minutes, then let cool. Strain (very laboriously) to remove the milk solids. The technique from Fart Car '97 ended up working well, but I realistically should have had a much larger/finer strainer, and more containers. I'm planning on ordering a chinois to use for future punches to hopefully make it easier. You can also use cheese cloth or a flour sack. Once strained, bottle and chill. This was awesome, and was a beautiful strawberry-banana flavor, supported by the richness of the milk. It also came out to like 19% ABV and completely wrecked everyone on Christmas Eve. Classic punch. Check out the strawberry brandy if you can find it (at least some Total Wines have it), it's a marvelous spirit.
|
|
#
?
Dec 26, 2022 11:04
|
|
|
Simple tweaks to basic recipes can be so ridiculously good. I made a daiquiri on Xmas eve using Bacardi silver fat washed in coconut rum and rich Demerara syrup. The result delicious but I ran out and could really sling them. On a different note, are there any goon cocktail recipe files? I kinda wish we had one so it would be easy to browse what’s been posted in this thread.
|
|
#
?
Dec 26, 2022 17:07
|
|
|
Grabbed a bottle of Rittenhouse Rye 100 and it's...fine? Out of the 4 rye whiskeys I've tried to date, it's probably my least-favorite (ranking would probably be High West Double Rye > Redemption Rye > Old Overholt > Rittenhouse I dunno, it was a first impression, but it didn't wow me. OTOH I also grabbed a bottle of Old Forester 100 and it's absolutely delicious.
|
|
#
?
Dec 28, 2022 03:46
|
|
|
If you’re a big rye fan, I could see not liking Rittenhouse much as it has a rather low rye mashbill. That also probably factors into its popularity. I love Rittenhouse and it’s my go-to for whiskey at that pricepoint. Conversely, I just polished off my first bottle of Old Forester 100 and I would also describe it as “fine.”
|
|
#
?
Dec 28, 2022 03:59
|
|
|
Rittenhouse seems fine for rye cocktails, noticeably different than bourbon. I would like to try something better though, I hear Alberta Premium is the poo poo but it's not sold anywhere I can reasonably get to.
|
|
#
?
Dec 28, 2022 04:04
|
|
|
Grand Fromage posted:Rittenhouse seems fine for rye cocktails, noticeably different than bourbon. I would like to try something better though, I hear Alberta Premium is the poo poo but it's not sold anywhere I can reasonably get to. There’s always Pikesville, which is the older, higher proof version of Rittenhouse.
|
|
#
?
Dec 28, 2022 04:11
|
|
|
My bar used to use Old Forester Rye (which is 100 proof) for cocktails until it became unavailable around here. Try it if you find it, it's good. I switched us over to Whistlepig PiggyBack rye (6 years old, 100% rye, 96 proof) for cocktails since I get a good deal from my distributor and it's been fantastic, I'd recommend it but it can be a bit pricey for a cocktail whiskey in some places. Old Overholt 100 is pretty good but distractingly peanut-y.
|
|
#
?
Dec 28, 2022 05:55
|
|
|
Grand Fromage posted:Rittenhouse seems fine for rye cocktails, noticeably different than bourbon. I would like to try something better though, I hear Alberta Premium is the poo poo but it's not sold anywhere I can reasonably get to. Being in Canada, this always makes me laugh. It is the rye I keep in the liquor cabinet, but I don't have much to compare it to, and it's so cheap it comes in plastic bottles. Booties posted:On a different note, are there any goon cocktail recipe files? I kinda wish we had one so it would be easy to browse what’s been posted in this thread. I would be very into this. I've definitely seen things in this thread, and then wanted to go back to them months/years later, and kicked myself for not writing them down. Someone should start a Google doc or something.
|
|
#
?
Dec 28, 2022 06:30
|
|
|
Is there a good like, bitters or something I can use to substitute expressing a lemon twist in a cocktail? I don’t have lemons on hand a lot of the time and even when I do it seems like a waste to peel one just for one or two cocktails if they don’t actually have lemon juice in them. Is there an oil I can put in an atomizer or a bitters I can use a drop or three of for the same effect?
|
|
#
?
Dec 28, 2022 07:22
|
|
|
my kinda ape posted:Is there an oil I can put in an atomizer for the same effect?
|
|
#
?
Dec 28, 2022 10:58
|
|
|
Walk around your neighborhood and find a lemon tree
|
|
#
?
Dec 28, 2022 11:30
|
|
|
prayer group posted:My bar used to use Old Forester Rye (which is 100 proof) for cocktails until it became unavailable around here. Try it if you find it, it's good. I switched us over to Whistlepig PiggyBack rye (6 years old, 100% rye, 96 proof) for cocktails since I get a good deal from my distributor and it's been fantastic, I'd recommend it but it can be a bit pricey for a cocktail whiskey in some places. Can vouch, old foresters' 100 proofs are great whiskey at their price point
|
|
#
?
Dec 28, 2022 14:56
|
|
|
my kinda ape posted:Is there a good like, bitters or something I can use to substitute expressing a lemon twist in a cocktail? I don’t have lemons on hand a lot of the time and even when I do it seems like a waste to peel one just for one or two cocktails if they don’t actually have lemon juice in them. Is there an oil I can put in an atomizer or a bitters I can use a drop or three of for the same effect? I bought this for myself while I was Christmas shopping. It was great on a sazerac, but the bottle they sent me expires in about two weeks. It's also salty, so you have to be prepared for that https://store.177milkstreet.com/products/salz-salted-lemon-spray
|
|
#
?
Dec 28, 2022 15:40
|
|
|
Hello people, I’m planning my first trip to nyc and I’m really interested in trying some bars in nyc. Are there any must go to spots, or any standout locations that y’all can recommend?
|
|
#
?
Dec 28, 2022 20:46
|
|
|
Cobra Commander posted:Hello people, I’m planning my first trip to nyc and I’m really interested in trying some bars in nyc. Are there any must go to spots, or any standout locations that y’all can recommend? What do you like to drink, and how fancy do you want to get? NYC has dozens of good bars.
|
|
#
?
Dec 28, 2022 21:16
|
|
|
The Maestro posted:Walk around your neighborhood and find a lemon tree Aldi has cheap bags of lemons that last a couple of weeks.
|
|
#
?
Dec 28, 2022 22:07
|
|
|
my kinda ape posted:Is there a good like, bitters or something I can use to substitute expressing a lemon twist in a cocktail? I don’t have lemons on hand a lot of the time and even when I do it seems like a waste to peel one just for one or two cocktails if they don’t actually have lemon juice in them. Is there an oil I can put in an atomizer or a bitters I can use a drop or three of for the same effect? Just get a few lemons every other week. They keep in the fridge fine for a few weeks. Juice or peel as needed, replace when they get splotchy or dry out. When I peel one, I tend to keep it in an airtight bag to preserve it better. Same with oranges and limes. I always have 2-3 on hand, and more if I know I'll be mixing specific drinks that need more (multiple margaritas or daiquiris etc). Not worth going down a different road imo.
|
|
#
?
Dec 28, 2022 22:11
|
|
|
I'm at "always has lemons and limes on-hand as well as a bottle of fresh-squeezed juice of both" level but not quite "oranges on hand at all times" which is weird because I make a lot of drinks that ask for an orange slice/peel garnish. I'm starting to fall into the Tiki hole too and it's only a matter of time before I'm making 3x-weekly trips to the store for pineapples and poo poo
|
|
#
?
Dec 28, 2022 22:43
|
|
|
Get into the orange level. In my experience oranges last a LOT longer in the fridge than lemons and limes. I have a couple in there I've had for like two months and they still look fine. Limes would be the apocalypse after that long.
|
|
#
?
Dec 28, 2022 22:45
|
|
|
Grand Fromage posted:Get into the orange level. In my experience oranges last a LOT longer in the fridge than lemons and limes. I have a couple in there I've had for like two months and they still look fine. Limes would be the apocalypse after that long. I make sure to use a fresh-ish unpeeled orange for juice, no older than a couple weeks or you really don't get much quality juice. Especially important for like a Harvey Wallbanger, a garbage cocktail made with carton OJ and solid with freshly squeezed. But an orange I'm just using for peels can last for a month pretty easily, no difference in quality. I just like to get em in an airtight bag when they're not in use to resist drying out.
|
|
#
?
Dec 28, 2022 23:36
|
|
|
If you’re going the tropical route, I can’t recommend making a batch of super lime strongly enough. Makes it easy breezy to sling together tropical drinks.
|
|
#
?
Dec 29, 2022 00:09
|
|
|
Scythe posted:What do you like to drink, and how fancy do you want to get? NYC has dozens of good bars. I like a super wide variety of cocktails. The only things I don’t particularly care for are rhum agricole and spice in my drinks. I enjoy whiskey based cocktails as well as gin mostly. Classics are great and I like to try all types of stuff that looks interesting. I would like to find bars that are just under the need for a suit dress code. I’d rather not spend $30 per drink, trying to get drunk and try fun things.
|
|
#
?
Dec 29, 2022 14:10
|
|
|
comedy option  (it's long-gone sadly/thankfully depending on who/when you ask) Snow Cone Capone fucked around with this message at 14:23 on Dec 29, 2022 |
|
#
?
Dec 29, 2022 14:18
|
|
|
Lol what the christ I am colorblind so I kind of have to rely on the ABV% on the label in order to be sure I'm getting green instead of yellow, and/or rely on a roommate's superior rods and/or cones when grabbing a bottle off the shelf. So when he was out looking for a new bottle of green today, he saw this, the last bottle of Chartreuse of any kind in the store (or any store we'd seen locally recently), verified by the shelf label that it was "Green Chartreuse", and brought it home. Now that we are looking at it we notice that it's got the yellow label (which I had earlier been laughing about as to the fact that the only differentiating factor in the entire label is the 43% alcohol content, and the fact that it's yellow which I can barely even distinguish). But the contents clearly seem to be green. What the hell is going on in that monastery e: wait it's 40%, not even 43. 
Data Graham fucked around with this message at 17:26 on Dec 29, 2022 |
|
#
?
Dec 29, 2022 17:12
|
|
|
Cobra Commander posted:I like a super wide variety of cocktails. The only things I don’t particularly care for are rhum agricole and spice in my drinks. I enjoy whiskey based cocktails as well as gin mostly. Classics are great and I like to try all types of stuff that looks interesting.
|
|
#
?
Dec 29, 2022 18:14
|
|
|
Data Graham posted:Lol what the christ Neither yellow, nor green, but a third secret thing. Doing a little searching and there seems to be two bottlings of Yellow Chartreuse, with 40 and 43% ABV respectively but almost no one seems to acknowledge this fact. If you search for yellow chartreuse everything written about it will state that it's one or the other, with one article saying that it's 40 now but was 43 until the 1970s. I bought a new bottle in early 2021 that's 43%, I just checked it. I did find one brief reddit conversation where someone said they noticed the two different ABVs and asked if anyone knew more but they didn't get a good answer. https://spiritsandcocktails.community/t/yellow-chartreuse-returned-to-original-proof/112/9 Convo on a forum where someone says the ABV returned to the original 43% in ~2019. So either you found an old bottle that was made before 2019 or they changed it back to 43% for a few years and then recently reverted back to 40%? my kinda ape fucked around with this message at 19:06 on Dec 29, 2022 |
|
#
?
Dec 29, 2022 18:25
|
|
|
Nationalize Chartreuse
|
|
#
?
Dec 29, 2022 19:41
|
|
|
And if that's true, why does it appear to be green? Or is that just me and my weird eyes? I haven't popped it yet to do a taste comparison, and I don't have much left in the "real" 55% green bottle ...
|
|
#
?
Dec 29, 2022 19:44
|
|
|
Data Graham posted:And if that's true, why does it appear to be green? Or is that just me and my weird eyes? The contents of my 43% yellow bottle look like the contents of yours, and yeah the 40% one does look closer to the contents of my green bottle. Only thing I can think of is the 43% bottling has a lot stronger coloring for whatever reason, or possibly the color in the 40% bottle faded from sitting in direct sunlight for too long or something.
|
|
#
?
Dec 29, 2022 20:00
|
|
|
43% has more monk piss in it.
|
|
#
?
Dec 29, 2022 20:09
|
|
|
tonedef131 posted:I’d make a point to try Katana Kitten and Double Chicken Please due to their unique approach. There’s a ton of quality more traditional places, and if you can snag a seat at Attaboy you certainly should, but those two are almost guaranteed to give you something you won’t find anywhere else. These are good. (Attaboy is in the former Milk & Honey space, owned and run by their old bartenders, if that means anything to you.) If you’re into bitter dinks, Amor Y Amargo will certainly have several interesting things you haven’t tried before. Martiny’s will give you a very authentic oldschool Tokyo experience without a flight to Japan. Bar Goto is good for new school Japanese (and good bar snacks). Sunken Harbor Club for tiki, if you don’t mind going to Brooklyn (though there’s not a lot else in Downtown BK, which is where it is). (Though Long Island Bar is somewhat nearby and is the platonic ideal of a neighborhood joint if you’re in the mood for like, a burger, and a great drink.) There is a ton more. If you want “interesting drinks” beyond the above, any NYC cocktail bar that put out a book in the last couple decades and is still open is largely gonna be solid, and since the cocktail renaissance if you go to a nice hotel bar or a nice restaurant bar they’ll probably be able to do good versions of the classic drinks too.
|
|
#
?
Dec 29, 2022 20:22
|
|
|
Cobra Commander posted:I like a super wide variety of cocktails. The only things I don’t particularly care for are rhum agricole and spice in my drinks. I enjoy whiskey based cocktails as well as gin mostly. Classics are great and I like to try all types of stuff that looks interesting. Check out PDT, Amor y Amargo and Double Chicken Please for sure. Death & Co. is around the corner from the first two and is historically noteworthy, but I honestly wasn’t blown away when I visited in August.
|
|
#
?
Dec 29, 2022 20:24
|
|
|
Try Tiki Chick on the Upper West Side too.
|
|
#
?
Dec 29, 2022 20:38
|
|
|
Goons always come through with the goods. Thank you all very much for the suggestions. I’m going to try and plan to try all kinds of stuff. I’m super open to trying cocktails of all sorts of varieties.
|
|
#
?
Dec 29, 2022 23:21
|
|
|
|
| # ? Jun 6, 2024 22:22 |
|
|
Today I made two Tiramisu 1 oz Hennessy VS Cognac 1/2 oz Kahula 1/2 oz Tempus Fugit Creme de Cacao 1 oz half-and half 1/2 egg yolk Left off the mascarpone, because I didn't have any I doubled the quantities to make two because I separated a single egg (will make a whiskey sour with the whites later), and garnished with a grated Andes mint. Excellent dessert drink along the lines of a Brandy Alexander. JUST MAKING CHILI fucked around with this message at 05:45 on Dec 31, 2022 |
|
#
?
Dec 31, 2022 05:40
|
|