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So I impulse-bought a $5 bottle of Retsina wine and it's... Kind of good?? Like a basic semi-sweet white wine with a nice pine/rosemary backing. Decent on its own, but equal parts with tonic and 1/3oz lime juice is great. Even better with gin.
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Jan 12, 2023 03:43
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I loving love retsina, the ones I've had were more like $15 and weren't particularly sweet, but mixing them with tonic sounds great.
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Jan 12, 2023 04:12
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It's Malamatina It's not very sweet, but it's also not very dry, and I'm bad at describing things 
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Jan 12, 2023 04:23
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Has anyone done a double blind taste test between super juice and Tang?
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Jan 12, 2023 06:21
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Snow Cone Capone posted:So I impulse-bought a $5 bottle of Retsina wine and it's... Kind of good?? Like a basic semi-sweet white wine with a nice pine/rosemary backing. Retsina owns, especially ice cold on a hot day. In the summer time I always have a bottle of that and a bottle of vinho verde ready to go in the fridge.
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Jan 12, 2023 16:37
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Got some toschi amerena cherries to accompany the negroni/boulevardier/manhattan making. Trip report coming soon
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Jan 13, 2023 00:22
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Tasty cocktail, the cherries added a nice finish to the drink that wasn't as apparent when it was more full, but I definitely got a bit of a halls cough drop vibe when biting into them on their own.
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Jan 13, 2023 01:06
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I took a page from the Tokyo Old Fashioned at Bavette’s Steakhouse and made up some gum syrup with Okinawan kokuto sugar. Splitting that with allspice dram for a sweetener has resulted in the best old fashioned (or improved whiskey, if you want to get technical) I’ve personally ever made. I’m using Knob Creek 120 and not wasting Hibiki Harmony on it tho lol. It’s got a rich, thick texture and weight, along with a savoriness and spice that reins in the luxurious sweetness. Lovely.
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Jan 13, 2023 01:27
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Anonymous Robot posted:I took a page from the Tokyo Old Fashioned at Bavette’s Steakhouse and made up some gum syrup with Okinawan kokuto sugar. Splitting that with allspice dram for a sweetener has resulted in the best old fashioned (or improved whiskey, if you want to get technical) I’ve personally ever made. I’m using Knob Creek 120 and not wasting Hibiki Harmony on it tho lol. It’s got a rich, thick texture and weight, along with a savoriness and spice that reins in the luxurious sweetness. Lovely.
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Jan 13, 2023 01:56
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-2oz knob creek single barrel select -1/4 oz 2:1 kokuto gum syrup -1/4 oz allspice dram
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Jan 13, 2023 01:59
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Wife made me a margarita tonight, very good. Lime juice was superb; I like it when it comes from the bottle that looks like a lime.  Any suggestions on how to get the sugar to stick to the rim of the cup better?
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Jan 13, 2023 02:46
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Hot Dog Day #91 posted:Wife made me a margarita tonight, very good. Lime juice was superb; I like it when it comes from the bottle that looks like a lime. S.....sugar? Nah whatever, you do you, but the typical method I've seen is to rub the lime (juice side) around the rim of the glass, sprinkle the salt or sugar on some kind of surface (plate, counter, napkin), and then roll the rim of the glass in it. In the absence of an actual sliced lime, just dab a little juice on your finger and rub the rim with that instead. (Or water, but juice is a tad stickier.)
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Jan 13, 2023 03:16
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Sugar is a nontraditional rim for a margarita but whatever. It sticks less well than salt, so the best way is to sugar the glass and then freeze it. I used to do that for sidecars and crustas before I got too lazy.
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Jan 13, 2023 03:54
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Wouldn't some simple syrup probably be a suitable rim prep rather than lime juice in this case?
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Jan 13, 2023 03:59
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Hot Dog Day #91 posted:Wife made me a margarita tonight, very good. Lime juice was superb; I like it when it comes from the bottle that looks like a lime. if you particularly enjoyed the lime juice I very much recommend squeezing out a fresh lime next time, it's really a massive improvement, I think most people ITT will agree
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Jan 13, 2023 04:10
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Thanks for the tips! She's been making them with this and bottled lime juice and i think vodka? It's really good!
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Jan 13, 2023 04:18
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Doesn't that have like juice in it already? What's the spec on her drink? How much vodka to mixer to added like?
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Jan 13, 2023 06:23
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Extra lime from the bottle makes it sing. I would do 2oz vodka, 1.5 margarita mix, and .5oz lime juice. Shake and dump and top with a .5oz or so of Grand Marnier. Squeeze a lime wedge and an orange wedge in. For the rim: Make a mixture of 3:2 sugar:cinnamon, with a pinch of salt. Soak the rim of your glass in lime juice. Squirt it on strategically. Either dip or sprinkle the rim mixture on. Enjoy
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Jan 13, 2023 08:29
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Local seafood place is closed for renovations until May but I’ve been craving a drink on their bar menu. THE USUAL: Rittenhouse Rye, Amaro Nardini, Demerara, Scrappy’s Cardamom Bitters. Problem is this - there’s no Nardini for sale anywhere locally. Any suggestions on a substitute? My home bar’s amari selection is limited to Fernet, Campari, and Aperol, plus their amaro-adjacent cousin Nocino.
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Jan 13, 2023 09:17
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The Maestro posted:Extra lime from the bottle makes it sing. If you’re going to use fresh lime I’m not even sure what the point of using the premix is. A margaritas already a three ingredient drink, why not just use triple sec?
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Jan 13, 2023 12:10
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Pretty sure OP's a joke post so don't worry about it. In another thread they're currently trying to watch YouTube movie reviews while blind (until a few posts ago when they got healed)
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Jan 13, 2023 13:10
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tonedef131 posted:You mean tequila? Or are people making like daisys with vodka and calling them margaritas now? Well of course she's using tequila. We're not barbarians. But i just learned about floaters so I'm really liking the extra oomph of the vodka.
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Jan 13, 2023 14:19
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delicious delicious 3-month-expired sour mix 
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Jan 13, 2023 14:27
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Snow Cone Capone posted:delicious delicious 3-month-expired sour mix Extra fermentation!
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Jan 13, 2023 14:54
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Tonight I made a Boulevardier 1.5 oz Rittenhouse Rye 1 oz Campari 1 oz Dolin Sweet Vermouth 1 huge orange twist, expressed then skewered with my new cocktail picks
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Jan 14, 2023 02:55
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Hell yeah, one of my favorites. What did you think? Tonight I made a negroni and added a splash of tonka bean syrup. Extremely good stuff. Next time I make the syrup, I'll attempt to make it less sweet. The flavor is great, but the syrup is too sweet to add any more than 1/3 oz.
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Jan 14, 2023 04:10
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Tonight I grabbed a bottle of velvet falernum, Barbancourt 3-star and El Dorado 5-year. Interested to see how the Barbancourt compares to the 5-star. At some point I'm gonna have to say gently caress it and have a bottle each of the El Dorado 3, 5, 8, 12 and 15 years and do a live comparison  e: also I dunno what it is about them but Cruzan black strap and Hamilton 86 have become my holy grails, because I've checked every liquor store I encounter and can't find them anywhere Snow Cone Capone fucked around with this message at 04:27 on Jan 14, 2023 |
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Jan 14, 2023 04:21
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Everytime I run out of rye I'll make a bourbon Manhattan. This is fine!, I'll say. Then when I next get a bottle of rye I realize what a fool in was. To me it is so much more fun with that rye spice.
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Jan 14, 2023 04:48
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Carillon posted:Everytime I run out of rye I'll make a bourbon Manhattan. This is fine!, I'll say. Then when I next get a bottle of rye I realize what a fool in was. To me it is so much more fun with that rye spice. 
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Jan 14, 2023 05:18
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Professor Wayne posted:Hell yeah, one of my favorites. What did you think? I've had one before, this one needed a big cube of clear ice - which I've got going in the freezer now. Great drink though, but I have to get a better bottle of vermouth because the Dolin is just meh in every drink I've used it in.
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Jan 14, 2023 06:38
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Carillon posted:Everytime I run out of rye I'll make a bourbon Manhattan. This is fine!, I'll say. Then when I next get a bottle of rye I realize what a fool in was. To me it is so much more fun with that rye spice. Have you considered just never buying bourbon and only buying rye instead? I have walked this path and it leads to enlightenment.
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Jan 14, 2023 09:36
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That's a fine and noble path, but I will never renounce Wild Turkey 101.
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Jan 14, 2023 09:58
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My hot take is that manhattans in general are just weak rear end drinks and that at the bare minimum anyone who enjoys them would be better served drinking a 4th regiment, after which they'll never have a manhattan again: https://imbibemagazine.com/recipe/fourth-regiment-cocktail/
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Jan 14, 2023 16:59
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Fart Car '97 posted:My hot take is that manhattans in general are just weak rear end drinks and that at the bare minimum anyone who enjoys them would be better served drinking a 4th regiment, after which they'll never have a manhattan again: The difference is a couple of dashes of different bitters. Literally that's it. Not to mention it's 50:50, and every Manhattan I've ever had has been at least 2:1. So I'll let others comment on what's weak or not. I still stand by my Manhattan recipe: 2oz WT 101 Rye 1oz Cocchi Torino vermouth Bittercube Trinity bitters Copper & King's brandied cherry
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Jan 14, 2023 17:16
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I like how the article is like "we think 1 and 1 aromatic/orange bitters is bad because the aromatic overpowers" and their solution is to just add 2x as much of a 3rd type of bitters
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Jan 14, 2023 18:00
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The solution is add more bitters sounds like my kind of bartending. Which is weird I guess, I cannot loving stand amaro of any kind but angostura as base spirit? Sign me up.
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Jan 14, 2023 18:26
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Grand Fromage posted:The solution is add more bitters sounds like my kind of bartending. i feel like this is how the trinidad sour was invented
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Jan 14, 2023 18:27
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The article may not be good but Fourth Regiments are great. Edit: the article is fine actually, it’s just quoting Baker from like the 30s. In any case, you should all have the ingredients to try one, because Peychauds is key and celery bitters are super useful (martinis, bamboos, etc.). Also, I’d walk that path and only keep rye around except, much like a Manhattan is much better with rye, I find an old fashioned much better with bourbon. Scythe fucked around with this message at 18:54 on Jan 14, 2023 |
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Jan 14, 2023 18:50
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Scythe posted:The article isn’t good but Fourth Regiments are great. agreed, but my rankings for OFs go rum > rye > bourbon did it last night with the Barbancourt 3-star and it was 
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Jan 14, 2023 18:52
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You guys gotta start trying split bases. Do an OF with 1oz rum and 1oz rye. My wife likes 1oz rye and 1oz cognac.
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Jan 14, 2023 19:55
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