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I would argue that more potential cocktail enjoyers have been turned off by a martini or negroni made with M&R than potential sherry enjoyers turned off by Taylor's, haha
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Mar 22, 2023 15:53
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Martini and Rossi doesn’t really stand out from the pack in any way, but it isn’t that bad. I think it’s so commonly available that it’s usually the one you find that’s been sitting unsealed on someone’s radiator for half a decade so it’s gotten a really bad reputation.
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Mar 22, 2023 16:02
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tonedef131 posted:Martini and Rossi doesn’t really stand out from the pack in any way, but it isn’t that bad. I think it’s so commonly available that it’s usually the one you find that’s been sitting unsealed on someone’s radiator for half a decade so it’s gotten a really bad reputation. it's this. a fresh bottle of M&R is Fine. not good, but Fine.
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Mar 22, 2023 16:04
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Maybe it’s just my taste buds but I think M&R sucks. I had a pretty hard time learning to like vermouth until I realized the problem was just M&R. Which is unfortunate since it’s the only vermouth I can buy without driving over an hour away.
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Mar 22, 2023 16:08
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I can really only speak to my own personal tastes but their sweet vermouth tastes like rear end to me, and it was a fresh bottle I opened myself. Their dry is at least inoffensive , but in a 2 or 3 ingredient drink I want more than "it's not terrible I guess" Not to mention Dolin or Noilly Prat are like $1-3 more expensive for much better stuff, IMO at least.
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Mar 22, 2023 16:19
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M&R made such a bad Manhattan I swore them off for a decade. Carpano antica and (especially) cocchi have saved them for me.
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Mar 22, 2023 17:20
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Seems like standard cocktail drinker protocol to try M&R and hate it. Same experience for me in college put me off martinis and manhattans for a decade+, thinking all vermouth was poo poo.
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Mar 22, 2023 23:46
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For some reason lately I’ve made Torontos but served them like sazeracs, down in a chilled glass with absinthe rinse and lemon peel, and I gotta say, it works surprisingly well.
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Mar 22, 2023 23:51
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I had a buddy who was crashing on our couch and had a pretty bad day. Got a text from him in the middle of the day saying "I'm so sorry, I drank all your martinis!". I had to tell him I'm sorry that he drank a whole bottle of dry Vermouth lol.
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Mar 23, 2023 02:46
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If you order a martini in France, that’s what you get
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Mar 23, 2023 03:34
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Snow Cone Capone posted:I would argue that more potential cocktail enjoyers have been turned off by a martini or negroni made with M&R than potential sherry enjoyers turned off by Taylor's, haha Some of the best bars in the world use m&r dry as their house dry. M&R is fine.
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Mar 23, 2023 04:20
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Fart Car '97 posted:Some of the best bars in the world use m&r dry as their house dry. i mean the point i made was i think it tastes so bad it almost ruined even the idea of several cocktails for me and multiple people chimed in to go "oh yeah same lol" so yeah I stand by my post Snow Cone Capone fucked around with this message at 09:21 on Mar 23, 2023 |
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Mar 23, 2023 09:07
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As someone else said, I do think the sweet M&R is a much bigger letdown than the dry. I'd be lying if I said I taste a whole world of difference between a martini made with dry M&R and Dolin or something. But sweet M&R vs Carpano Antica or Noilly Prat is like a whole different world. It literally tastes like one of the latter has gone bad.
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Mar 23, 2023 12:26
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Agree. The dry is merely ok. The sweet/rosso is just not good.
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Mar 23, 2023 12:45
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I think I'd struggle to tell the difference between a negroni made with M&R versus Dolin, but boy howdy does M&R make for a crappy Manhattan. In my opinion M&R is too sweet to be a good mixer in many drinks.
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Mar 24, 2023 12:41
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Happy National Cocktail Day, all who celebrate. I went to Attaboy on Wednesday and another good spot last night, so I'm a little cocktailed out. But I may rally and try an Italicus cocktail the Educated Barfly posted this week.
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Mar 24, 2023 20:36
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Italicus is really nice.
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Mar 24, 2023 21:30
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Sashimi posted:I think I'd struggle to tell the difference between a negroni made with M&R versus Dolin, but boy howdy does M&R make for a crappy Manhattan. In my opinion M&R is too sweet to be a good mixer in many drinks. Honestly I like it in my Manhattan because of the sweetness - I pair it with cheap Jim beam rye and it's a good quaffable liquor-only cocktail.
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Mar 24, 2023 23:09
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Anonymous Robot posted:Italicus is really nice. Yeah I really like drinking it on ice. Haven’t seen many cocktails that include it though.
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Mar 24, 2023 23:24
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my kinda ape posted:Yeah I really like drinking it on ice. Haven’t seen many cocktails that include it though. Yeah, I haven’t either, though I suspect that its usage is probably nearly as flexible as elderflower liqueur. A splash of it in place of a portion of the vermouth is nice in a negroni. I recently saw the Educated Barfly put it in a tonic with cold brew coffee, which sounds intriguing. Personally, my favorite way to have it is with grapefruit juice, soda water and a cocktail onion or two. The added salinity goes a long way with it.
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Mar 24, 2023 23:40
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I just made the cold brew one. It’s really good! I saved it in Mixel for later: https://links.mixelcocktails.com/bgNb Professor Wayne fucked around with this message at 00:15 on Mar 25, 2023 |
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Mar 24, 2023 23:51
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What's the worst Restaurant Mai Tai you've ever seen? I was at a Ruby Tuesdays with a big group the other day and they had a "tropical Mai Tai" that was rum, triple sec, pineapple and orange juice. You know, like a Mai Tai should be. pretty sure they serve it with a pineapple wedge and maraschino cherry.
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Mar 27, 2023 00:28
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Dave and Busters’ “Jamaican Mai Tai” features Jamaican rum, sweet and sour mix, pineapple juice, Aperol, mango puree and ginger beer.
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Mar 27, 2023 00:59
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Strange Matter posted:….pineapple and orange juice. You know, like a Mai Tai should be. Umm excuse me?
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Mar 27, 2023 01:41
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So the local liquor store owner recommended this rye whiskey I'd never seen - coming from California, some distillery called Savage & Cooke. I have no idea how he got this stuff or how widely it's distributed (I'm in NJ) but if you can find it, highly recommend. I'm not much for describing detailed flavor profiles but it's nice and spicy without being too sharp, which fits the 90proof level. It's a 3-year, 45% rye bill that's finished in Grenache barrels, and you can really taste the dry wine finish. I'll try to write a better review when I'm a little more sober and can sit down and savor it, but drat, it's real good. Cool bottle, too:  vvvv the photograph is weird and artsy but i'm a sucker for weirdly-shaped bottles and it's this kind of rounded-off square shape I thought was really neat Snow Cone Capone fucked around with this message at 04:22 on Mar 27, 2023 |
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Mar 27, 2023 04:00
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TBH I don't think I'd buy that bottle if it contained the best liquor in the world.
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Mar 27, 2023 04:13
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The Bandit posted:Umm excuse me? Anonymous Robot posted:Dave and Busters’ “Jamaican Mai Tai” features Jamaican rum, sweet and sour mix, pineapple juice, Aperol, mango puree and ginger beer.
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Mar 27, 2023 04:22
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Strange Matter posted:Like this atrocity. Since nothing says "Jamaican" like an italian apertif. counterpoint: Jungle Birds are best with a funky Jamaican (I agree with you I'm just being a goof)
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Mar 27, 2023 04:32
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Snow Cone Capone posted:So the local liquor store owner recommended this rye whiskey I'd never seen - coming from California, some distillery called Savage & Cooke. Never.
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Mar 27, 2023 08:04
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Snow Cone Capone posted:counterpoint: Jungle Birds are best with a funky Jamaican 
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Mar 27, 2023 13:21
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I have no idea what herbs actually they actually put in it, but sweet M&R tastes strongly of oregano to me. Which imo does not make for a great manhattan
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Mar 27, 2023 16:59
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Snow Cone Capone posted:So the local liquor store owner recommended this rye whiskey I'd never seen - coming from California, some distillery called Savage & Cooke. I’ve seen this in WA but passed. It’s sourced whiskey, and the mash bill (51% rye 45% corn 4% barley) doesn’t match up with any other whiskey distillers I can find. I bet it’s fine but who knows the source? The guy that owns the brand started in wine, so I’m sure he’s got interesting barrels to finish the whiskey in before bottling.
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Mar 27, 2023 19:32
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JUST MAKING CHILI posted:I’ve seen this in WA but passed. It’s sourced whiskey, and the mash bill (51% rye 45% corn 4% barley) doesn’t match up with any other whiskey distillers I can find. I bet it’s fine but who knows the source? The guy that owns the brand started in wine, so I’m sure he’s got interesting barrels to finish the whiskey in before bottling. That’s an MGP mashbill https://www.mgpingredients.com/distilling-solutions/beverage/product/whiskey/51-rye-whiskey.html
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Mar 27, 2023 20:22
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I don't know enough about whiskey to comment but I'm guessing MGP is one of those industrial producers that just ships the same alcohol to 20 different distillers? here's what the official site says:  As someone with little knowledge about it, I *want* to say that the whole "titrating to 90 with pure spring water" thing is a load of bullshit, but it might not be? It sure sounds like PR nonsense. Regardless, I'm pretty happy with it, not gonna lie.
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Mar 27, 2023 22:43
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So, trying the 18 yr Flor de Cana, and I'm not sure there's a cocktail worth making with it vs sipping. Did anyone have any cocktail advice? I've tried a daiquiri and a rum old fashioned, and neither really elevated the base spirit. Also, does anyone have advice on making a caipirinha? I tried the traditional way, with a quartered lime, two barspoons of superfine sugar, and 2 oz of Novo Fogo, and it ends up WAY too sour after shaking, even without muddling. Next one I make is just gonna be a dacquiri with cachaca if nobody can point out anything I'm doing wrong. I love the cachaca, but the two caipirinhas I've made have been too tart and pulpy. Not fun.
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Mar 28, 2023 00:33
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Dunno if I'm doing caipirinhas wrong or not, but it's the way I like 'em, and it's the way I make 'em for people, so take with necessary salt: I do as much as a full lime, eighthed, and muddle it hard with fine sugar in a glass until every bit of juice is squeezed out and as much pulp as possible has been loosened. Then I pack the glass with ice (small cubes best) and fill it about 2/3 up the height with cachaça (or pisco or rum or in better times, Chartreuse). Take a bar spoon and stir gently, up-and-down, being careful not to get ice everywhere, to get the lime wedges floating and the ice cubes all mixed throughout. End result (this is after drinking a bit):  Pulpy, tart, and easy drinkin'. Might not be your goal or reading of the spec, but to me it feels like what the drink and its ingredients want to be.
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Mar 28, 2023 00:52
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Someone in this thread (it may even have been you) suggested doing a caipirinha with Chartreuse. It's also really worth checking out, they're delicious.
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Mar 28, 2023 00:58
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I can't imagine 2oz of chartreuse. That seems far too decadent.Data Graham posted:Dunno if I'm doing caipirinhas wrong or not, but it's the way I like 'em, and it's the way I make 'em for people, so take with necessary salt: Am I not doing enough sugar? Two level barspoons just seems insignificant in the face of one fully juice lime. I put limes peel side down and muddled, and the sugar got dissolved into the juice, but it still seemed unbalanced. I guess I could try more?
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Mar 28, 2023 02:02
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Snow Cone Capone posted:I don't know enough about whiskey to comment but I'm guessing MGP is one of those industrial producers that just ships the same alcohol to 20 different distillers? Yep. You’ve had it before I’m sure. Pretty much any time it says “distilled in Indiana” on a bottle it’s an MGP product. 
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Mar 28, 2023 02:13
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Oh wow, ok. Thanks for the info! Actually due to the advice on this thread and elsewhere, the only one on that list that I've had is High West, and that was their double rye so I dunno if it used that. The thing to look out for is "distilled and bottled by" as far as avoiding stuff like that MGP, right? I mean tbh, is it actually even something to avoid, or is it a bit overblown?
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Mar 28, 2023 02:22
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