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I'm a barbarian so I have some IKEA old fashioned glasses I use for almost everything, and if it has a bunch of ice and/or is a giant tiki drink I dump it in a pint glass.
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Jul 7, 2023 17:56
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Cocktail kingdom cut 20g of weight from their boston shaker sets and their newer styles of hawthorne are noticably thinner metal than the original designs they started with. At one point I has a set of shakers circa 2015 in my hands and a new season from 2021 at the same time and the quality difference was extremely noticablle. I've stopped buying bar tools from them, other companies make better stuff. 20g was nearly a 25% weight reduction and made them way shitter to handle.
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Jul 7, 2023 20:23
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Rec some plastic cocktail glasses that are p. swanky, for outdoor use. I need something for sippin by the (no glass) pool. I was thinking like some stemless wine glasses maybe? Just regular gasses, no coupes or anything (drinks with ice). I plan to have a hydroflask of something and a bag of ice and I’ll just pour into it. was considering metal for insulation against the sun, but the aesthetic of something clear would be better. Maybe a middle ground option? price is whatever
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Jul 7, 2023 22:42
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PRADA SLUT posted:Rec some plastic cocktail glasses that are p. swanky, for outdoor use. I need something for sippin by the (no glass) pool. I was thinking like some stemless wine glasses maybe? Just regular gasses, no coupes or anything (drinks with ice). I plan to have a hydroflask of something and a bag of ice and I’ll just pour into it. Get on Amazon and find wine glasses made of Tritan. They are unbreakable under normal use, flex a little bit and don’t develop cracks overtime like acrylic (what most non-disposable plastic wine glasses are made of) You could also find them at TJ Maxx, HomeGoods and other discount stores Steve Yun fucked around with this message at 22:59 on Jul 7, 2023 |
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Jul 7, 2023 22:52
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Is there anything I should look for as far as insulation, or just drink faster?
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Jul 7, 2023 22:54
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I haven’t seen any that are double walled or insulated or anything
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Jul 7, 2023 22:56
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Wow, that’s a big disappointment about cocktail kingdom
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Jul 7, 2023 23:05
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Cocktail Kingdom sells a number of a shaker tins and hawthorne strainers. Is there a particular one you are complaining about?
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Jul 7, 2023 23:08
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PRADA SLUT posted:Rec some plastic cocktail glasses that are p. swanky, for outdoor use. I need something for sippin by the (no glass) pool. I was thinking like some stemless wine glasses maybe? Just regular gasses, no coupes or anything (drinks with ice). I plan to have a hydroflask of something and a bag of ice and I’ll just pour into it.  Not sure what brand they are but I got a ton of use out of my plastic double old fashioned glasses. (lemon not pictured)
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Jul 7, 2023 23:09
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Steve Yun posted:Get on Amazon and find wine glasses made of Tritan. They are unbreakable under normal use, flex a little bit and don’t develop cracks overtime like acrylic (what most non-disposable plastic wine glasses are made of) Edit: Wait. There are multiple materials called Tritan and I'm apparently talking about the other one. SubG fucked around with this message at 03:26 on Jul 8, 2023 |
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Jul 8, 2023 03:23
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Hard Strong highball glasses were well worth the investment for me. I’ve had one bounce off a hardwood floor and come out fine.
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Jul 8, 2023 03:46
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I have some highball glasses and tiki style coups both made by Libbey that I really like, unfortunately I have broken 1/6 of the highballs and 3/4 of the coups because I am a clumsy oaf! I ordered all of the Viski stuff to replace my losses and diversify a bit.
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Jul 8, 2023 03:53
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SubG posted:Yeah, I've been using Tritan highball, old fashioned, martini, and Nick and Nora glasses for a few years and they've held up very well. Oh yeah, I’m talking about the plastic. I totally forgot there was a line of crystal ware that used the same name. I have no idea how that happened trademark-wise
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Jul 8, 2023 04:05
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 As long as we’re sharing drinkware, I try to only buy single glasses instead of sets. Very few of my glasses are identical, and the idea is that when I throw parties nobody will mistake someone else’s glass for their own. Of course that makes it a bitch to find a replacement if a guest accidentally breaks a glass, as some of these are discontinued or I’ll forget where I got it from  Some of them were $1.50, some were $40
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Jul 8, 2023 04:32
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I am in the market for a tiki mug and not sure where to get one that won't break immediately.
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Jul 8, 2023 04:34
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Grand Fromage posted:I am in the market for a tiki mug and not sure where to get one that won't break immediately. tikifarms tikilandtrading muntiki ebay. Tikifarms are pretty good. If you really want to play the game, buy 2 of any of the ones you like, wait for them to go out of print, then sell on ebay for what you paid for 2. I don't do this, but have considered it. I just don't want to deal w/ ebay any more.
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Jul 8, 2023 04:57
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I know the ingredient lists for a couple cocktails I've had and really liked, but I have no idea what the proportions are. What would y'all guess?
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Jul 10, 2023 16:28
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I had Clase Azul Anejo last night and it was good but not $1500/bottle good. We sipped it first and then I made some fresh sweet and sour mix for the most expensive margarita I’ve ever had.
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Jul 10, 2023 16:59
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ultrafilter posted:I know the ingredient lists for a couple cocktails I've had and really liked, but I have no idea what the proportions are. What would y'all guess? How were they served? On the rocks, up (cold and in a stemmed glass without ice, like a martini), long (including bubbles and in a tall glass)? You’ll get pretty wildly different “specs” (recipes/ratios) depending on the intended serving style. Are you sure there weren’t any other ingredients? If these ingredient lists came from a bar’s menu, they often leave out a couple things—in particular, neither of those contain either a sour or bitter component (unless you count the Lillet, and I don’t), and you usually need at least one of those to keep all the sweet ingredients listed in balance. Were they cloudy or clear? What color were they? What were their names? Some names include a drink category (sour/smash/fix/cobbler/etc, etc) so they can give hints about specs too. We can take guesses but it’ll be easier with a little more info. Scythe fucked around with this message at 17:37 on Jul 10, 2023 |
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Jul 10, 2023 17:35
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Both are bar cocktails served up. The first was served in a highball glass and was about the color you'd expect from mixing the ingredients I know; the second was served in a champagne coupe and port-colored. I don't remember the name of the first one, but I doubt it was terribly descriptive. The second was called a Rosina Leckermaul and the specific ingredients are listed as Zaya Dark Rum, Graham’s Six Grapes Port, and Lillet Blanc.
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Jul 10, 2023 18:12
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I was confused for a sec but I think you swapped which drink was first and which was second halfway through your post. Let me know if I'm not following. For the rum/port/lillet one, if that was truly in a highball glass (which would make it "long" and not "up," and presumably means it also was served over ice) and didn't include any other ingredients, I would guess something like 2:1:3 rum:port:Lillet as a starting point, but I'd be super surprised if there wasn't also plain soda water in there to lengthen it. In which case, I'd start with something like 1:1:2 and then like 3 oz soda and see if you want it to taste rummier or port-ier, and if it's too strong/weak adjust the soda accordingly. I'd also start looking at garnishes like a mint sprig or a lemon peel. Assuming the tequila/triple sec/creme de cacao drink was actually served up, i'd start with 2:0.5:0.5 tequila:triple:cacao, but even that is probably too sweet and you could consider something like 2.3:0.3:0.3 or 2.5:0.25:0.25. Again, if you want it orangier or chocolatier adjust the triple or the cacao accordingly, and if it's too sweet or not sweet enough swap in more or less tequila. I'd also consider adding 2-3 dashes of bitters (Angostura is the standard and I see no reason it wouldn't be a good starting point) and would probably serve that kind of sweet dessert drink over a big rock, maybe with an orange peel.
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Jul 10, 2023 18:41
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Maybe I'm misusing some terminology, but no, I didn't switch the drinks.
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Jul 10, 2023 19:28
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ultrafilter posted:
ultrafilter posted:The second was called a Rosina Leckermaul and the specific ingredients are listed as Zaya Dark Rum, Graham’s Six Grapes Port, and Lillet Blanc. I'd guess that Scythe has it backward, though, and the rum/port/lillet drink was the one served in a coupe. Nothing more to add but that they both seem rather dessert-y, and serving such an alcohol-heavy drink up in a highball glass seems weird to me, a cocktail newbie.
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Jul 10, 2023 20:04
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Friend is making cherry ice cream and is using booze  She says disaronno smells more like maraschino to her nose. Should she go with that or the cherry brandy Steve Yun fucked around with this message at 00:03 on Jul 11, 2023 |
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Jul 11, 2023 00:01
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Disaronno is made of apricot pits with the intention of tasting like almonds, which happen to taste a lot like cherries. Kirsch has a darker, more syrupy flavor that probably won’t translate well to the richness of ice cream, so I would go with the amaretto.
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Jul 11, 2023 00:28
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Agreed, go with the amaretto because almonds go well with cherries, rather than because of either being a great approximation of maraschino.
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Jul 11, 2023 01:42
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Thanks guys
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Jul 11, 2023 02:04
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I want to mix some margaritas that I can put in a vessel and then take poolside and pour into iced cups. Can I shake it iceless in a hydroflask (which I will transport it in anyway) without ice since I'm pouring it over ice to serve? Or should I put like one cube in there to dilute it and help with the shake at all?
PRADA SLUT fucked around with this message at 04:11 on Jul 11, 2023 |
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Jul 11, 2023 04:04
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I'd try to keep it cold to preserve the quality of the lime juice. You could shake it without ice and put it in a fridge or cooler - the drink will actually be just a bit too tart and strong but pouring it over ice will balance that out.
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Jul 11, 2023 04:21
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Waci posted:Agreed, go with the amaretto because almonds go well with cherries, rather than because of either being a great approximation of maraschino. Also amaretto ice cream would slap independent of it successfully approximating cherry flavor.
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Jul 11, 2023 08:43
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TengenNewsEditor posted:I'd try to keep it cold to preserve the quality of the lime juice. You could shake it without ice and put it in a fridge or cooler - the drink will actually be just a bit too tart and strong but pouring it over ice will balance that out. Would it be reasonable to shake it with like a single cube of ice, assuming it will melt and both chill the drink slightly and proof it down to a more drinkable level, even before going over ice? I could also freeze the hydroflask first if I prep ahead of time.
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Jul 14, 2023 23:48
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Shaking with ice serves two purposes, getting the drink cold *quickly* and deproofing it a little, and neither is necessary here. Of course a little ice wouldn't do any harm but it won't keep cold on the drive. If you don't have a cooler freezing it sounds like the best plan.
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Jul 14, 2023 23:58
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I would just shake the bottle it's batched in to get some air in there at serving time and then pour it over the ice. It's a poolside margarita, nobody's expecting perfection. I'm having a zombie and this may be the most dangerous drink I've ever had. It should not be this light for the amount of booze in it.
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Jul 15, 2023 00:15
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A zombie is hands down the best way to get blitzed, if that’s your mission.
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Jul 15, 2023 00:18
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Anonymous Robot posted:A zombie is hands down the best way to get blitzed, if that’s your mission. I think one will do me for tonight. drat good drink though.
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Jul 15, 2023 00:22
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Not really a fan of the zombie. But I don't like grapefruit juice much. I prefer the fogg cutter. not the fog, but the fogg. A tad less strong than the zombie but a lot tastier. 2 oj 1.5 lime 1.5 simple 1 lt rum 1 dark jamaican rum 1 brandy 1 gin 1/2 tsp almost extract 8 oz crushed ice flash blend for 5 seconds open pour
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Jul 15, 2023 00:27
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The diamondback (2 parts rye, 1 part applejack, 1 part Chartreuse) is one of my like three desert island cocktails and it's absolutely a cocktail that sneaks up on you.
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Jul 15, 2023 00:45
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For those of you dealing with the chartreuse shortage, I have a solution: https://youtu.be/de_n4Z5uIV0 Only requires a bunch of specialty spices and equipment and establishing a small liqueur making factory in your home bing bang boom so easy
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Jul 15, 2023 01:18
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SubG posted:The diamondback (2 parts rye, 1 part applejack, 1 part Chartreuse) is one of my like three desert island cocktails and it's absolutely a cocktail that sneaks up on you. Sounds good. I lack applejack but have calvados so that should do. Just made the best lemon sour I've ever done. 2 oz lemon juice, 1.5 1:1 simple, 3.5 sweet potato shochu, shake with a couple cubes, open pour, fill up the pint glass with Topo Chico. Stick in a couple lemon wheels if you want.
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Jul 15, 2023 01:44
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Grand Fromage posted:Sounds good. I lack applejack but have calvados so that should do.
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Jul 15, 2023 01:50
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