|
My Clase Azul bottle took the brunt of a bunch of weight falling on top of the Rubbermaid bin it was in and saving the rest of my bottles from being crushed during my last move. Like Mother Ginger protecting its tequila children beneath its skirts
|
#
?
May 7, 2023 19:42
|
|
|
|
| # ? May 22, 2024 18:16 |
|
|
Submarine Sandpaper posted:Hmm how do I get gin out of my tv? As far as household items to get gin from, bathtubs are usually better. Made a Negroni Bianco the other day with Lillet Blanc, Suze, and Tanqueray. Was pretty tasty, but should probably be a Negroni Giallo. 
|
|
#
?
May 7, 2023 20:37
|
|
|
I like the version with suze fine, but I really like the negroni bianco with the luxardo bitter bianco. Plus it's actually bianco then!
|
|
#
?
May 7, 2023 23:55
|
|
|
I read that Old Overholt changed their bill up this year (they added a 4-year age statement), so I decided I wanted to do some bourbon/rye tastings and my wife wanted to try some amarettos (disaronno not pictured)    Oh i also picked up some Suze and Lillet, gonna make that Negroni variation tomorrow! Snow Cone Capone fucked around with this message at 01:31 on May 8, 2023 |
|
#
?
May 8, 2023 01:27
|
|
|
What were the results? Including the amaretto, because I have been sticking with Luxardo for years and have been thinking of mixing it up
|
|
#
?
May 8, 2023 01:38
|
|
|
Well, I've had several at this point so detailed reviews will be forthcoming, but the Lazzaroni is fuller and sweeter than disaronno, it's really delightful. The Luxardo is also delicious, but significantly more complex, reminding me that amaretto means "little Amaro" if that makes sense? As far as straight rankings, Woodford Reserve > Elijah Craig >>> Basil Hayden (EC is one of my go-to's, I love it but the Woodford beats it out IMO. The Hayden is eh. Certainly not worth the price). For ryes I have to resample and get back to you, but really all 3 of them are superb. The Old Overholt Bonded stands out though, it's spicy but still sweet and omg. It's only $4 more than the regular stuff too! They had the 114 proof but... Next time. I spent too much today lol Snow Cone Capone fucked around with this message at 01:49 on May 8, 2023 |
|
#
?
May 8, 2023 01:46
|
|
|
Snow Cone Capone posted:Well, I've had several at this point so detailed reviews will be forthcoming, but the Lazzaroni is fuller and sweeter than disaronno, it's really delightful. The Luxardo is also delicious, but significantly more complex, reminding me that amaretto means "little Amaro" if that makes sense? Goon reviews like this are why you fuckers bleed me dry when I go to total wine. I gotta go get the luxardo amaretto AND Bianco bitters and some rye.
|
|
#
?
May 8, 2023 02:23
|
|
|
I haven’t had the Luxardo, but Lazzaroni’s amaretto is killer and a league above Disaronno. I had a few Godfathers (amaretto + scotch, rocks) over the winter and they are very nice.
|
|
#
?
May 8, 2023 02:54
|
|
|
Oh yeah I also got a 3-pack of Underberg 20mL bottles and I just had one after dinner and I feel like I just won a boxing match (alert and happy and victorious but also like I've been punched in the head a bunch)
|
|
#
?
May 8, 2023 02:54
|
|
|
Underberg also kicks rear end. I get a large pack of em and serve after Thanksgiving dinner, it rules.
|
|
#
?
May 8, 2023 03:09
|
|
|
Scythe posted:I haven’t had the Luxardo, but Lazzaroni’s amaretto is killer and a league above Disaronno. I had a few Godfathers (amaretto + scotch, rocks) over the winter and they are very nice. Paolucci is my favorite amaretto but Lazzaroni is my 2nd for sure
|
|
#
?
May 8, 2023 03:21
|
|
|
Scythe posted:Underberg also kicks rear end. I get a large pack of em and serve after Thanksgiving dinner, it rules. My old bar in NYC had one of the belts of underberg single bottles and throwing one down at the end of the session was the perfect little boost to get me through a cold walk home.
|
|
#
?
May 8, 2023 07:07
|
|
|
Underberg is beautiful and perfect. There's a place here that serves Underberg hot chocolate in winter and it's fantastic. They also take a buck off the price if you let them keep the cap, since you can trade those in to Underberg for cool merch.
|
|
#
?
May 8, 2023 07:27
|
|
|
Underberg is great, and you can buy it on Amazon since it's regulated like vanilla extract rather than an alcoholic bitters, which is hilarious.prayer group posted:They also take a buck off the price if you let them keep the cap, since you can trade those in to Underberg for cool merch. Yo holy poo poo
|
|
#
?
May 8, 2023 07:54
|
|
|
About how much vodka should I add to a 500ml batch of 2:1 Ginger Syrup? The last couple bottles I made fermented on me before I could finish them and I'd really like this one to stay for longer.
|
|
#
?
May 9, 2023 00:42
|
|
|
Strange Matter posted:About how much vodka should I add to a 500ml batch of 2:1 Ginger Syrup? The last couple bottles I made fermented on me before I could finish them and I'd really like this one to stay for longer. 2:1 simple syrup should theoretically be shelf stable unrefrigerated, although maybe ginger somehow changes things. I add about 1.5oz of vodka to each of my various 750ml tiki syrup bottles and keep them in the fridge and I've yet to have one go bad in any way. My first batch was over a year old before I finally decided to throw out what was left of them and get fresh ones, although there didn't seem to be anything wrong with them.
|
|
#
?
May 9, 2023 02:42
|
|
|
Theoretically. First time I made it it went moldy in like a week. I've had some 2:1 in the fridge for a few months and it still seems fine. Far as I know the vodka thing is a myth, you're not adding anything close to enough alcohol for it to work.
|
|
#
?
May 9, 2023 02:48
|
|
|
Grand Fromage posted:Theoretically. First time I made it it went moldy in like a week. I've had some 2:1 in the fridge for a few months and it still seems fine.
|
|
#
?
May 9, 2023 03:02
|
|
|
I always do 2 to 1, leave it on the counter, and it always crystalizes before any mold shows up.
|
|
#
?
May 9, 2023 03:12
|
|
|
Mr. Wiggles posted:I always do 2 to 1, leave it on the counter, and it always crystalizes before any mold shows up. All I know is that the last two 750s I made both fermented on the counter before I finished them. One ended up with much pressure it felt like opening a bottle of prosecco.
|
|
#
?
May 9, 2023 03:21
|
|
|
I’ve done 2:1 and 1:1 and it would take months before they went bad, I think from yeast, in the fridge My roommate moved out and left behind a bottle of retail simple syrup and that’s what I’m currently using. The magic of Steve Yun fucked around with this message at 03:42 on May 9, 2023 |
|
#
?
May 9, 2023 03:39
|
|
|
Steve Yun posted:I’ve done 2:1 and 1:1 and it would take months before they went bad, I think from yeast, in the fridge I typically make 2:1 Demerara simple once a month. Crystallizes pretty badly by week 3. I'm lazy enough to consider retail simple if it's not garbage.
|
|
#
?
May 9, 2023 06:14
|
|
|
Strange Matter posted:About how much vodka should I add to a 500ml batch of 2:1 Ginger Syrup? The last couple bottles I made fermented on me before I could finish them and I'd really like this one to stay for longer. Not much. I shoot for at least 2.5%abv. 2 oz of 40 proof would be plenty.
|
|
#
?
May 9, 2023 07:25
|
|
|
Yeah I know 2:1 simple is supposed to stay good on the shelf forever, but it never does. Just fridge it. Whatever I'm doing wrong, it's not worth the trouble to get it right, honestly
|
|
#
?
May 9, 2023 13:25
|
|
|
I do 1:1 turbinado simple with a pinch of salt and no heating and it lasts many weeks in the fridge, always gone before it turns. No alcohol stabilizer but I do rinse everything that’s going to touch it (blender, funnel, not bottle because I always use unrinsed empty liquor bottles) with Star San solution. Every bar should have a squirt bottle of that around, if made with purified water it’s shelf life is indefinite.
|
|
#
?
May 9, 2023 13:38
|
|
|
Pander posted:How is that poo poo? Noticeably worse or weird? It's exactly the same as homemade. I only make syrup if I want to do something special, if it's just basic simple I use the store stuff.
|
|
#
?
May 9, 2023 15:28
|
|
|
I really love demerara over simple for just about anything and it's so easy to make. I gave smaller decorative bottles to a few friends and they all commented it improved their drinks, which was nice
|
|
#
?
May 9, 2023 15:36
|
|
|
i've never had 2:1 simple go bad on me, but my Demerara definitely got sketchy. Weirdly enough I made some 2:1 Orgeat like a year ago that still seems totally fine. It's only the Ginger that routinely fails me.
|
|
#
?
May 9, 2023 16:05
|
|
|
I fridge all my syrups and they last until they're gone. Why risk it.
|
|
#
?
May 9, 2023 17:08
|
|
|
I'm a savage who uses Splenda - it dissolves easily enough at desired concentrations to not need a simple syrup of it at all
|
|
#
?
May 9, 2023 17:24
|
|
|
Alucard posted:I'm a savage who uses Splenda - it dissolves easily enough at desired concentrations to not need a simple syrup of it at all Mods please ban this piece of poo poo.
|
|
#
?
May 9, 2023 17:29
|
|
|
Carillon posted:I like the version with suze fine, but I really like the negroni bianco with the luxardo bitter bianco. Plus it's actually bianco then! It was great with Suze Saveur d'Autrefois which is supposed to be more like the original, more bitter and less sweet, but I think it was a limited edition, at least in America, and I can't find it anywhere anymore
|
|
#
?
May 9, 2023 17:37
|
|
|
A God drat Ghost posted:I fridge all my syrups and they last until they're gone. Why risk it.
|
|
#
?
May 9, 2023 17:44
|
|
|
eSports Chaebol posted:It was great with Suze Saveur d'Autrefois which is supposed to be more like the original, more bitter and less sweet, but I think it was a limited edition, at least in America, and I can't find it anywhere anymore Oh weird that's actually the one I got, I didn't see "regular" Suze anywhere. This one, right?  I actually made that white (yellow) negroni posted earlier (suze/lillet blanc/gin) and tbh, it's pretty low on my Negroni rankings. Gorgeous color though! Any other suggestions for Suze cocktails?
|
|
#
?
May 9, 2023 18:08
|
|
|
Booties posted:Mods please ban this piece of poo poo. This person is fine Grand Fromage posted:It's exactly the same as homemade. I only make syrup if I want to do something special, if it's just basic simple I use the store stuff. This person however… It’s called simple syrup. Get a mason jar, label and date it, put in 6oz of warm water, and stir in 6oz of sugar. Go do something else, and when you come back, you have 10oz of simple syrup.
|
|
#
?
May 9, 2023 19:22
|
|
|
Strange Matter posted:Limited fridge space. Honestly thinking of getting a minifridge just for syrups and vermouth. I did exactly this and don't regret it.
|
|
#
?
May 9, 2023 20:05
|
|
|
re: Chartreuse chat: Over the weekend I got a recommendation for Faccia Brutto Centerbe from a knowledgeable spirit shop owner. According to him, this is really similar to green Chartreuse, only less sweet: I haven't tried it yet and have almost no experience with Chartreuse cocktails at all, but I figured I'd try making a Last Word as a test. This bottle was $60, but at least it's available. fake edit: there's also Végétal de la Grande-Chartreuse, which was described as "basically Chartreuse flavor in a bitters." Haven't picked that up yet. 
|
|
#
?
May 9, 2023 21:08
|
|
|
The centerbe I've had has been like toothpaste flavored rocket fuel. I love it, but it's not chartreuse.
|
|
#
?
May 9, 2023 21:36
|
|
|
Faccia’s centerbe is the closest thing to chartreuse I’ve had that isn’t chartreuse. It’s a good drink. It’s still not chartreuse. Speaking of, it’s all over the place in NYC. Both varieties. Not marked up more than usual that I’ve noticed. Selection seemed a bit sparser last year if I remember right, so maybe it’ll get better in the rest of the US over the next few months.
|
|
#
?
May 9, 2023 22:55
|
|
|
|
| # ? May 22, 2024 18:16 |
|
|
Prayer group, I finally made the coffee liqueur recipe you shared. It’s good!
|
|
#
?
May 10, 2023 03:21
|
|
