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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 was scrounging around the internet earlier and found this https://shoplindenleaf.com/product/cocktail-elements-set/ which is a UK product that's priced edit: Actually it looks like the UK store bottles are 20ml for half the price of the US 50ml bottles so that's even more absurdly priced. I ordered all 3 kinds from there so whenever it shows up I'll report back. Maybe I'll have to do a side by side with a drink made by normally expressing a peel. I also found this site which sells various citrus oils but using MCT oil as a carrier instead of alcohol: https://shakerandspoon.com/p/440/grapefruit-oil my kinda ape fucked around with this message at 05:35 on Apr 7, 2023 |
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Apr 7, 2023 05:31
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I've never had a ramos from an isi that was anywhere near as good as a hand made one FWIW. Using a cream charger for production of it is mostly a bar scale/necessity thing and you're definitely sacrificing quality to do so. If you're doing it at home, you might like the results of doing it by hand a lot better.
Fart Car '97 fucked around with this message at 05:39 on Apr 7, 2023 |
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Apr 7, 2023 05:37
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Fart Car '97 posted:I've never had a ramos from an isi that was anywhere near as good as a hand made one FWIW. Using a cream charger for production of it is mostly a bar scale/necessity thing and you're definitely sacrificing quality to do so. If you're doing it at home, you might like the results of doing it by hand a lot better. Just shaking is enough to get a foam like that?
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Apr 7, 2023 06:23
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Ok it looks like mascarpone can only foam with a whipper, not by hand
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Apr 7, 2023 08:16
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JohnCompany posted:If it's still winter where you're at, amaro caldos. I had two of these tonight and they were delicious, A+ recommendation
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Apr 7, 2023 09:20
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Steve Yun posted:Just shaking is enough to get a foam like that? Yes. You shake the gently caress out of it, with and without ice.
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Apr 7, 2023 13:37
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Steve Yun posted:Just shaking is enough to get a foam like that? Lucinda Sterling posted:Add heavy cream to a shaker filled with ice, and egg white to a separate shaker without ice.
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Apr 7, 2023 16:20
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I might have to swap out the mascarpone for egg whites to get it to work
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Apr 7, 2023 19:57
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What’s a good starter guide on making bitters? I wanna make goferchan’s rosemary grapefruit bitter
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Apr 9, 2023 01:36
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“Bitters” by Parsons is a good starting point. There’s also an infusions thread in the GWS archives somewhere.
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Apr 9, 2023 01:39
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Scythe posted:“Bitters” by Parsons is a good starting point. There’s also an infusions thread in the GWS archives somewhere. I was about to recommend this one, it's good, although I can't help but point out that almost none of the bitters recipes are called for in the cocktail recipes section lol.
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Apr 9, 2023 01:42
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tonedef131 posted:This is the technique I’ve found to work best. My wife loves these so much that she’s willing to share the burden of shaking so we just tag in and out. If guests are over they usually find the whole process hilarious and want to join in on the ridiculousness and take turns shaking as well. I’ve found if you shake until all the ice is dissolved and you’re good to go, no need to time it really. There is so much voodoo about gin fizzes its insane, and much like egg white cocktails, it's mostly bullshit. What truly matters is that every step in the process is cold and that you shake the drink hard and for a reasonably long time. You don't need to go much longer than a minute, you don't need to do much more than put it all together and shake it. Setting it in the fridge for a minute while you let the foam separate and set helps. That's really it. Fart Car '97 fucked around with this message at 05:17 on Apr 9, 2023 |
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Apr 9, 2023 04:22
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Steve Yun posted:Just shaking is enough to get a foam like that? No, but do you actually want that much mousse? It's not really drinkable, and it doesn't convey much flavor as you discovered. It's for show, really. You've fallen prey to an instagram drink made to look and sound good. Steve Yun posted:What’s a good starter guide on making bitters? I was given some excellent advice from the creator of Hella Bitters once: Just make tinctures of all the flavors you want. Blend those tinctures into a bitter with a flavor you enjoy and then reverse engineer how much of each spice is in the recipe. Once you've done that you can begin production of the bitters with everything together. This saves a ton of time because you're looking at *months* of steeping depending on the spices in your recipe, and you'll never make something worth using if you only get to iterate on it 3-4 times a year.
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Apr 9, 2023 05:47
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Tonight I made an Applejack Sazerac 1 oz James Oliver rye 1 oz Lairds Applejack 1/2 oz rich demerara syrup 3 dashes peychauds bitters Expressed lemon peel Served up in rocks glass sprayed with Absente 100
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Apr 9, 2023 06:28
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Fart Car '97 posted:There is so much voodoo about gin fizzes its insane, and much like egg white cocktails, it's mostly bullshit. What truly matters is that every step in the process is cold and that you shake the drink hard and for a reasonably long time. You don't need to go much longer than a minute, you don't need to do much more than put it all together and shake it. Setting it in the fridge for a minute while you let the foam separate and set helps. You don't dry shake?
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Apr 9, 2023 06:43
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Dry shaking is dumb. Use lots of ice, ideally large cubes, and shake hard. It's not really very complicated.
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Apr 9, 2023 08:16
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Using a smaller amount of ice and shaking until it melts is another way of getting the effect of dry shaking. You need to be more precise about the amount of ice you add, but it saves you the extra step. It’s really just a question of how you prefer to control dilution.
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Apr 9, 2023 18:47
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So I want to take a stab at this Shelf Stable Falernum recipe: https://www.proofcocktails.nl/2017/03/09/falernum/ one of the ingredients is Rose's Lime Cordial. By that do they mean Rose's Sweetened Lime Juice? Or something actually labeled Lime Cordial?
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Apr 9, 2023 19:18
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Strange Matter posted:So I want to take a stab at this Shelf Stable Falernum recipe: Lime Juice Cordial, it’s a different product https://www.amazon.com/Roses-Lime-Juice-Cordial-33-81fl/dp/B075CS8WF3/
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Apr 9, 2023 19:25
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Strange Matter posted:So I want to take a stab at this Shelf Stable Falernum recipe: When I was making falernum at volume, I generally omitted the lime juice component, keeping the zest, and would add it back in at the cocktail building step. I like to use a microplane for the zest in the recipe to minimize pith and get the oils extracted easier.
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Apr 9, 2023 20:21
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 I am helping my friend clean up her house for an estate sale and she gave me this Can I screw on a CO2 charger using the CO2 charger holder from my isi whipping siphon, or is this only meant to go to a hose? Steve Yun fucked around with this message at 01:42 on Apr 10, 2023 |
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Apr 10, 2023 01:39
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Tonight I made a Last Shadow: I used El Dorado 12 and Plantation OFTD, it's excellent though I might up the Fernet to a full tsp next time.
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Apr 10, 2023 02:28
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Steve Yun posted:
Google lens shows it's an isi product and is meant to go with cartridges
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Apr 10, 2023 03:23
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Nice It’s decades old so either this will be a fun conversation starter at parties or a glass grenade
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Apr 10, 2023 03:27
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Okay melona bar turned out to be a hit! The secret was doubling the amount per person Half of it (one full serving per the original recipe) went into the whipping siphon with mascarpone and turned into foam The other half left out the mascarpone and didn’t get put into the whipper, got poured under the foam layer, which ended up being enough to be a satisfying drink Next question: i got asked to make pickle drinks. Is there a version that stands out
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Apr 10, 2023 11:11
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Question for anyone who works at a cocktail/bar and knows the costings. How much does one pour/shot of milk cost? All answers from all countries welcome Wee fucked around with this message at 13:06 on Apr 10, 2023 |
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Apr 10, 2023 12:59
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Piss Creep posted:Question for anyone who works at a cocktail/bar and knows the costings. 1.5 oz pour costs 7 cents wholesale in DC right now, using a mid tier supplier and purchasing milk by the gallon.
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Apr 10, 2023 13:24
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This is exactly what Im looking for Australian prices would be best, but all welcome.Fart Car '97 posted:1.5 oz pour costs 7 cents wholesale in DC right now, using a mid tier supplier and purchasing milk by the gallon. Whats the mark up on that when used in say a cocktail? Wee fucked around with this message at 13:50 on Apr 10, 2023 |
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Apr 10, 2023 13:47
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Piss Creep posted:This is exactly what Im looking for Australian prices would be best, but all welcome. Not that simple. You don't mark up the individual ingredient, you mark up the total cost of the drink. Add together the total cost of each ingredient and make sure it's within the markup margin you decide you need to make a profit. You might adjust the price of the drink up or down a dollar or two but usually you're setting the prices first and then making sure the drink fits within the prices. You aren't going to charge significantly less for a drink because your margins on it are better, because it could devalue the other drinks on your menu and hurt your sales as a whole. If I were just going to charge for a shot of milk I'd probably charge $2 because the margin itself won't pay for the water it costs to wash the glass.
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Apr 10, 2023 15:03
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I'm just not sure how these places stay in business.
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Apr 11, 2023 03:43
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No vellocet or synthemesc or drencrom I bet, either
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Apr 11, 2023 03:47
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piL posted:I'm just not sure how these places stay in business. The one down the street from me survives by being across the road from a highschool and having an onslaught of several thousand ravenous teenagers every afternoon.
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Apr 11, 2023 05:00
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People of all ages need gathering places that don’t primarily serve alcohol
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Apr 11, 2023 06:59
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The Maestro posted:People of all ages need gathering places that don’t primarily serve alcohol Well that's no fun.
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Apr 11, 2023 08:41
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JUST MAKING CHILI posted:Tonight I made an Applejack Sazerac Sorry this is so late, but consider making two swaps on this: Maple syrup for the demerara, and an apple slice on a skewer as garnish. It's really tasty, especially in the fall, and is still close to being a regular Sazerac while also playing up the apple flavor more prominently.
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Apr 11, 2023 22:58
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1/2 oz rich simple seems like a bit much for a drink with no acidity or amaros, no bitterness beyond a few dashes of peychauds, doesn't it?
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Apr 12, 2023 01:33
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I like em sweet
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Apr 12, 2023 01:41
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I like to keep 1.5 liter bottles of essential basic liquors to make big batches of cocktails for parties; gin, vodka, tequila, etc Should I have both whiskey and bourbon or are they close enough that I can just get one to do double duty
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Apr 16, 2023 01:17
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If you have bourbon, you have both whiskey and bourbon, since bourbon is a type of whiskey. I like to keep both rye and bourbon on hand since drinks will usually prefer one or the other.
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Apr 16, 2023 06:24
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I got a handle of Wild Turkey 101 years ago and it’s great to have on hand.
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Apr 16, 2023 06:26
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