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I literally grabbed these at Ikea this afternoon lol https://www.ikea.com/us/en/p/korken-bottle-with-stopper-clear-glass-80476334/ 
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Mar 5, 2023 03:42
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Snow Cone Capone posted:I literally grabbed these at Ikea this afternoon lol Those are difficult to clean, I much prefer the Rubbermaid MixerMate Servin' Savers. Whole top comes off for easy filling and clean out, no funnel necessary and can be thrown in dishwasher.
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Mar 5, 2023 03:58
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I just have a bottle brush, never had an issue cleaning those out  (i use a bigger version of those for my demerara syrup)
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Mar 5, 2023 04:00
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I just made myself a Jungle Bird, which I remember being mentioned in this thread a while back. Wow! I love this drink! Beautiful color, lovely texture, and the Campari and lime/pineapple juices complement each other perfectly. I will definitely be making this one again. No picture because my countertop's a mess.
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Mar 5, 2023 05:12
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tonedef131 posted:Those are difficult to clean, I much prefer the Rubbermaid MixerMate Servin' Savers. Whole top comes off for easy filling and clean out, no funnel necessary and can be thrown in dishwasher. Not really. Hot water 1/2 way. A couple drops of dish soap. Seal. Shake. Empty. Add more water. Shake again. Rinse until the water runs clear. Never had a problem.
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Mar 5, 2023 05:19
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Qylvaran posted:I just made myself a Jungle Bird, which I remember being mentioned in this thread a while back. Wow! I love this drink! Beautiful color, lovely texture, and the Campari and lime/pineapple juices complement each other perfectly. I will definitely be making this one again. Which recipe? 4 oz of PJ or the one with a lot less?
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Mar 5, 2023 05:19
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I discovered that there is such a thing as pink pineapple, and I bought one today. It's very good and very pretty. I bet it would work well in a JB, will probably try it tomorrow before it's all eaten
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Mar 5, 2023 05:26
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Waltzing Along posted:Which recipe? 4 oz of PJ or the one with a lot less? A lot less. Here's what I used: 1.5oz rum .75oz campari 1.5oz pineapple juice .5oz lime juice .5oz maple syrup The rum I used was Appleton Estate Signature Blend (it's what I had. Open to suggestions for a better dark rum for mixing). Data Graham posted:I discovered that there is such a thing as pink pineapple, and I bought one today. That website sure lays it on thick with the "potential health benefits".
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Mar 5, 2023 05:41
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Qylvaran posted:A lot less. Here's what I used: Maple syrup? That's an odd recipe. I guess you subbed it for the simple/demerara. I didn't like that version when I made it and was surprised it was popular. When I found what I believe to be the original recipe, which is the same but with 4 oz PJ, I tried that and was surprised how much more drinkable it was. I used the recipe from Beachbum Berry who is the guy who wanders around finding the OG recipes of all the tiki drinks. Anyway, try it with 4 PJ and see the difference. Smugglers cove says 2 oz which is adapted from Berry.
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Mar 5, 2023 07:12
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That's wild. When I make that drink I use 1oz pineapple. Maybe it's just the style around here but I do prefer a shorter drink with less juice, generally speaking. The Jungle Bird is very accommodating to riffing, by the way. Swap out the Campari for other amari or liqueurs, use a different fruit juice, mess with the rums or swap in agave spirits. I have a drink on the menu at work with the pineapple subbed out for a paw paw cordial and the demerara removed entirely. Now that I think about it, a variation using guava nectar would probably be really good.
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Mar 5, 2023 07:35
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It wasn't the recipe I ended up using, but the website that made me go "Jungle Bird, huh? I remember hearing those are good" suggested the maple syrup sub, and I find that rum and maple go well together, so that's what I did. I can try more than doubling the pineapple, but I tend to prefer my drinks shorter and more spirit-forward. The recipe I used tasted very balanced to my palate. Edit: prayer group posted:Maybe it's just the style around here but I do prefer a shorter drink with less juice, generally speaking.  
Qylvaran fucked around with this message at 07:43 on Mar 5, 2023 |
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Mar 5, 2023 07:36
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i would not describe myself as someone who prefers "sweet" cocktails, but i also recently noticed the discrepancy between beachbum and smugglers cove and i agree that a jungle bird does better with 4 oz pineapple juice than 2 oz.
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Mar 5, 2023 07:43
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I like pineapple juice and I like sweet (up to a point) and I remember making the 4oz pineapple spec as my first jungle bird and thinking that was way too much pineapple. Maybe I should go back and try it both ways now that I've had a lot more tiki drinks under my belt.
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Mar 5, 2023 08:50
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I think the 4 PJ is to balance the .75 campari. 1.5 PJ to .75 campari is not much. Maybe if it was .25 campari.
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Mar 5, 2023 09:43
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I love Jungle Bird both ways but find the 4oz pineapple ones don’t need the simple called for in the BBB recipe. The bitterness from the Campari stands up a bit more but it’s still plenty sweet for my palate. Snow Cone Capone posted:I just have a bottle brush, never had an issue cleaning those out I should prob grab a tiny bottle brush, I have one that’s full of Oxyclean now trying to get the orgeat organic deposits off the inside. I use empty 750ml liquor bottles for my Demerara syrup, Falernum and grenadine. No need to clean them out once they’re empty as there’s always a fresh supply of them coming through. Those little Rubbermaid ones are so much more convenient for smaller volume syrups though. Wide base so they never tip over in the fridge, short enough to go on any of the mini-fridge shelves where the glass can on fit on the bottom, flip off spout for easy pour, can sharpie directly on them, screw off top for no-funnel filling and can wash it right on the sink mounted glass brush in the bar sink.
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Mar 5, 2023 13:35
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Why not grab some of the squat 10oz glass soda bottles. I think schweppes is the brand I’ve seen recently.
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Mar 5, 2023 14:38
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For my jungle birds (which I make big and serve in Tiki mugs) I go: 2 oz rum .5 oz overproof rum, usually Wray and Nephew 1 oz campari 4 oz pineapple juice 1 oz lime juice .75 oz syrup Usually the rum is something like Appleton Signature but it's also fun to do this with darker things like Bacardi Black, Goslings Black strap, or Meyers - the bitter molasses notes work well here. About half the time I replace the campari with Cynar 70. This is very good.
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Mar 5, 2023 17:40
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You really don't have to work hard to get juice out of these pink mofos, they're juicy as heck 
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Mar 5, 2023 17:58
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Since there is no green chartreuse anymore: Pimm's Caip Data Graham fucked around with this message at 19:49 on Mar 5, 2023 |
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Mar 5, 2023 19:46
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Waltzing Along posted:I think the 4 PJ is to balance the .75 campari. 1.5 PJ to .75 campari is not much. Maybe if it was .25 campari. Hmmm I might have used Aperol at the time so that might explain why I found 4oz PJ to be overpowering.
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Mar 5, 2023 20:03
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I went on a vacation with some friends two summers ago, and jungle birds were our go-to drinks all week. Really good cocktail, but that trip burned me out on them a little. But now I want to try some of those variations. Recently I’ve found I really like cocktails that use a peaty scotch. I tried a Butter, Lemon, Smoke last night, and now it’s one of my all time favorites. https://links.mixelcocktails.com/Zxuu
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Mar 7, 2023 01:06
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I bought a drink mixer. I got tired of reading SC recipes that called for a flash blend and my drink coming out weird. So now I will see if it really is that much better. Before I tried a Jungle Bird I tried this: Pineapple Jungle Bird 1.5 cognac (I ended up subbing an aged rum and liked it more) .5 Aperol 1 PJ 1 LJ 1 tbsp pineapple marmalade (I've since started using strawberry preserves) Shake w/ ice Double strain into coupe (I chill mine) I've been calling my version a Macaw because I couldn't think of another red jungle bird. I think the name is dumb. But the drink is a crowd pleaser. My version, I mean. The drink on its own is fine but the rum and strawberry really bump it up, IMO. The jam/marmalade/preserves really add a texture to the drink.
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Mar 7, 2023 01:18
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Professor Wayne posted:Recently I’ve found I really like cocktails that use a peaty scotch. I tried a Butter, Lemon, Smoke last night, and now it’s one of my all time favorites. Penicillin is probably up your alley.
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Mar 8, 2023 07:14
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Chemmy posted:Penicillin is probably up your alley. A place close to me used to have a riff on it called a Vaccine that was pretty good! I'll make one or two this weekend. I also didn't realize we were still in a such a bad green chartreuse shortage. Store I went to said they only had one order delivered in the past six months. Guess I'll nurse the rest of my bottle.
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Mar 9, 2023 01:30
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my kinda ape posted:Hmmm I might have used Aperol at the time so that might explain why I found 4oz PJ to be overpowering. Just made a Jungle Bird to the 4oz PJ spec but with Campari this time and it's real good!
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Mar 9, 2023 06:33
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Made Don's Own Grow from the SC book. Used the flash blender. I'm struggling. I think maybe I need a different hawthorne. It's supposed to be open gate pour but it was so frothy that not much was coming out. Ultimately, I got the drink done and am pretty sure it was right. But man, getting used to the mixer is gonna take a bit.
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Mar 9, 2023 06:38
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Waltzing Along posted:Made Don's Own Grow from the SC book. Used the flash blender. I'm struggling. I think maybe I need a different hawthorne. It's supposed to be open gate pour but it was so frothy that not much was coming out. Ultimately, I got the drink done and am pretty sure it was right. But man, getting used to the mixer is gonna take a bit. I've had that problem with a couple drinks. I think you definitely want to use it in moderation, it mixes pretty quick so if you leave it on too long you'll end up with way too much froth.
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Mar 9, 2023 06:54
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https://youtu.be/2RA3AaCO7A8 Has anybody here tried making “Super Juice”? I made a batch of lime and lemon juice and was pretty happy with the results. The mouthfeel isn’t quite the same as the juice of an actual citrus fruit, but I find the oils that get extracted out of the rind have a really great flavor that you don’t get from the juice. You really get a lot out of your fruit, and the acids didn’t cost me much. I’ve even gotten into the habit of zesting any citrus I have and freezing it for future use. Normally I keep some frozen citrus ice cubes I can use for cocktails when I have friends over, but being able to just use frozen rinds to make fresh juice is pretty convenient. Corb3t fucked around with this message at 06:26 on Mar 10, 2023 |
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Mar 10, 2023 06:23
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Oh yea thread has talked about super juice a lot. I use Kevin Kos's ratio but 75% the water, freeze everything except my active supply in a small bottle. Just lime, I don't need lemon as often. More cook with lemon juice, not mix. I've always believed so much complex and characteristic flavor was in the zest so as soon as I heard about I had to start doing it. Made passion fruit syrup from a juice reduction + introduce frozen pulp at the end. Love it. Margaritas and the white rum/bianco vermouth drink I had posted previously.
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Mar 10, 2023 12:45
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Eventually I'll get tired of hand-juicing 3-4 lemons/limes a week for my drinks and I'll have to try that super juice e: also I'm glad I got that 3-pack of bottles, made too much demerara syrup so I added a bunch of crushed cinnamon bark to one of the bottles for a few days then strained out, and now I have cinnamon bark syrup! I made a jet pilot last night and it was the only drink I needed 
Snow Cone Capone fucked around with this message at 14:34 on Mar 10, 2023 |
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Mar 10, 2023 14:32
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Corb3t posted:https://youtu.be/2RA3AaCO7A8 
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Mar 10, 2023 14:58
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Thanks for all who chimed in on my bottle question, the rubbermaid ones looked very similar to what I wanted but couldn't find them in stock anywhere so I went with a similar set from amazon.
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Mar 10, 2023 16:27
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I’ve been really enjoying Wisconsin Old Fashions, especially with some dashes of Reagan’s and extra orange juice (filtered). I’ve been using St Remy XO, but I’m out. What would be a good replacement brandy? I’m willing to go fruit flavoured.
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Mar 12, 2023 23:07
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Professor Shark posted:I’ve been really enjoying Wisconsin Old Fashions, especially with some dashes of Reagan’s and extra orange juice (filtered). I’ve been using St Remy XO, but I’m out. What would be a good replacement brandy? I’m willing to go fruit flavoured. what about Pierre Ferrand 1840? Laird's Applejack is also good with OJ & Orange Bitters TengenNewsEditor fucked around with this message at 23:59 on Mar 12, 2023 |
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Mar 12, 2023 23:52
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Neither available in my province (Nova Scotia)
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Mar 13, 2023 00:39
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Professor Shark posted:Neither available in my province (Nova Scotia) I'd try Boulard Calvados or Hennessy VS
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Mar 13, 2023 01:12
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Working on making a clarified milk punch based off of Thai iced tea. It's pretty good for a first pass, needs more vanilla-y notes tbh. Also turmeric will stain the poo poo out of things! Tea choice will also impact the flavor as well. Next time I might take the rhum and steep tea in that to really double down the tea flavor. 2 cups sugar 2 grapefruit 6 lemons + 2 for juice after Cinnamon, star anise, all spice, green cardamom, turmeric, vanilla Ground and sliced almonds 3 cups rhum barbancourt 1 cup cognac 1 cup disarono 1 liter tea brewed with 28 g of tea 1 quart milk Oleo orange and grapefruit Toast your spices Toast the sliced almonds Add citrus juice, almonds, and spices Then add liquor and tea Let sit Strain Add in some more lemon juice Add to milk Filter
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Mar 13, 2023 01:58
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As often happens when we have family over, I'm stuck with a way-too-large bottle of way-too-sweet red wine. Anyone have any ideas for cocktails that might help to use this stuff up? I'm thinking something similar to an Americano might work -- adding carbonation and bitterness seems like a win. Any other suggestions welcome.
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Mar 13, 2023 16:51
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I just keep those bottles on hand for when those kind of gusts return. Once open it becomes cooling wine or I dump it.
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Mar 13, 2023 16:52
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Booties posted:I just keep those bottles on hand for when those kind of gusts return. Once open it becomes cooling wine or I dump it.  if it's open make a roast with it or pour it into the sink
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Mar 13, 2023 17:01
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