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I dunno, I listened to the same thing and while Im sure his drink tastes great I think there is a sound argument to be made that it's just not a Ramos. The process and the result is what makes a Ramos and Ramos, especially given the history of that specific drink.
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Aug 24, 2023 16:16
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Try making one! Mine came out with a pale, blue-green color (super lime, which I used, is much greener than typical lime juice) that still had the white cap of frothy foam on top. I just put the wash line right to the rim, as it couldn’t hold up to rising over the lip. I agree with Boccato that while the Ramos is really striking with the traditional service, the actual experience of having to stick a straw in it and drinking a bunch of milky soda water is not preferable.
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Aug 24, 2023 16:24
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I’ve never had a problem sipping from the side of the glass with any Ramos I’ve ever had. Sure the meringue stays there but you can drink from under it.
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Aug 24, 2023 17:17
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Did you just use a regular egg white? The reason I didn’t try that recipe after listening was because I didn’t want to order the powdered one and other than that it’s just a blendered Ramos. Removing the soda water, water from the egg and using a rich Simple doesn’t seem to matter when you’re just gonna purée ice anyway. Salt goes without saying so it really comes down to a slightly different technique and if I’m being honest half of the joy of making Ramos is the ridiculous ritual involved. If you’re gonna put one on a menu in a volume bar scenario I think that’s totally great but at home I don’t really get it. Probably good to burn some calories shaking for a few minuets leading up to drinking something that decadent anyway
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Aug 24, 2023 19:10
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Anonymous Robot posted:Try making one! Mine came out with a pale, blue-green color (super lime, which I used, is much greener than typical lime juice) that still had the white cap of frothy foam on top. I just put the wash line right to the rim, as it couldn’t hold up to rising over the lip. Sure but I would argue that the meringue that rises above the rim is the defining element of a Ramos. Without it, I don't think you've made a Ramos.
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Aug 24, 2023 21:36
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I went to Trader Vics today. I had the Mai Tai. Mine's better.
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Aug 24, 2023 22:03
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Found this last week, decent low rent version of fancy dried cocktail orange slices
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Aug 25, 2023 00:22
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Personally I hate the dried citrus trend. The whole point of the citrus garnish is the expressed oil, imo, and the dried ones don’t have any anymore.
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Aug 25, 2023 02:03
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These ones are still fairly squishy and have some oils in them. They're not orange chips
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Aug 25, 2023 02:42
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I quite like a dried, sugared orange slice (fwiw, they are extremely easy to make at home provided you have an oven) as a garnish. You can’y express the oils, sure, but you still get the citrus oil aroma in part. Plus you can eat it! Around Christmas, I always make a bunch of these and string then on our tree. They look pretty when they catch the lights, almost like stained glass.
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Aug 25, 2023 02:49
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Tonight I made a Chrysanthemum: 2 oz Noilly Prat dry vermouth 1 oz Benedictine 3 dashes Absente 1 dash orange bitters Not bad, easy drinking.
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Aug 25, 2023 06:13
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Scythe posted:Personally I hate the dried citrus trend. The whole point of the citrus garnish is the expressed oil, imo, and the dried ones don’t have any anymore. Garnishes can be strictly aesthetic sometimes, there's nothing wrong with that.
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Aug 25, 2023 11:39
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They can, sure, but ideologically I'm opposed to putting anything in or on a glass that isn't contributing something to the cocktail by means of flavor or aroma. I don't like having anything inedible on a plate of food, either; it's the same thing to me. I'd rather have no garnish at all than a big technically-edible flower that the guest will immediately remove and put on a cocktail napkin and only serves to make the drink more expensive. There's kind of a place for that in the realm of tiki cocktails, I suppose, but I don't work at a tiki bar and I feel like the industry is moving past that phase anyway.
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Aug 25, 2023 18:18
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What he said. Aesthetics are very important, but flavor and aroma are part of the aesthetic to me. Edit: Chrysanthemums are good, but for absinthe-forward drinks I've also been a fan of Obituaries lately (they're martinis with a dash of absinthe and a twist). Scythe fucked around with this message at 18:57 on Aug 25, 2023 |
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Aug 25, 2023 18:55
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I like the initial idea behind it - you’ve already zested the fruit and aren’t going to juice it, so what else can you do with it? But it’s turned into a garnish for its own sake rather than a reclamation of a spent product.
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Aug 26, 2023 02:39
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Tonight I made a Scofflaw using Ander's specs: 1.5 oz James Oliver Rye Whiskey 1 oz Noilly Prat Dry Vermouth .5 oz lemon juice .25 oz BG Reynolds Lush Grenadine syrup 2 dashes orange bitters Lemon peel garnish It really easy drinking and has a good flavor, but it's got a watery mouthfeel and I feel like it needs a richer grenadine syrup. Maybe I should make some homemade grenadine.
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Aug 26, 2023 03:02
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If it seems watery you probably just overshook it, if i had to guess. Homemade grenadine is delicious and easy, you should definitely give it a try sometime.
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Aug 26, 2023 03:27
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JUST MAKING CHILI posted:Tonight I made a Scofflaw using Ander's specs: This is one of the odd citrus drinks that benefits from a hard stir instead of a shake, since that small amount of acid is not going to want for aeration.
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Aug 26, 2023 04:12
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Good call you two, I originally had the drink in my mixing glass but transferred to my shakers. I’ll try again and report back.
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Aug 26, 2023 04:19
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I made another Scofflaw with the same specs and stirred for about 30 seconds. A much better drink.
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Aug 29, 2023 03:33
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Hey, nice! Thanks to you, I ran a Scofflaw-ish drink as a special at work. Subbed in acid-adjusted scuppernong juice for the lemon and a Spanish sloeberry liqueur for the grenadine and it came together really nicely.
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Aug 29, 2023 03:53
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Drinking a double Paper Plane right now. The secret is to shake the gently caress out of the cocktail. It's so good. They have an aged Amaro Nonino Quintessentia which I'm interested in. Might replace the Aperol with the Contratto one.
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Aug 29, 2023 05:06
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Stone Fence 2 oz rye 6 oz cider 2 dashes ango 2 dashes orange bitters serve with ice and a dehydrated blood orange Tastes like autumn.
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Aug 29, 2023 13:57
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Yeah apple harvest is so close I can almost taste it. This is my fall go to Whiskey Cider: 2oz 100 proof Bourbon 2oz fresh cider .5 oz strained lemon Shake, garnish with lemon or orange peel if you want. Add ango for spiced variation.
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Aug 29, 2023 14:53
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Last fall I made a cool fall inspired apple cocktail but it had a lot of components, probably need editing. The cider reduction syrup reached the texture of hard honey, can't reduce it that much. Gonna bring it back I think. The brandy drank like homemade Fireball which wasn't really my goal. Solid pour Famous Grouse scotch Solid pour Morin Calvados Amaro Montenegro Little cynar Apple Cinnamon clove brandy “Mulling spice” bitters Jerry Thomas Decanter Bitters Spoonful apple butter Apple Cider Demerara Reduction Syrup
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Aug 29, 2023 15:14
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NJ Turnpike: 1oz rye 3/4oz apple brandy 3/4oz lemon juice 3/4oz syrup (i had 2:1 demerara on hand so used 1/2oz last night) autumn in a (rocks) glass
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Aug 29, 2023 15:54
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Snow Cone Capone posted:NJ Turnpike: I gotta try this as I'm missing the homeland at this time of year.
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Aug 29, 2023 17:30
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By "cider", are these recipes referring to fermented apple juice or unfiltered apple juice?
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Aug 29, 2023 18:30
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Qylvaran posted:By "cider", are these recipes referring to fermented apple juice or unfiltered apple juice? The original recipes would've almost certainly been referring to fermented cider in the British style
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Aug 29, 2023 18:44
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I've seen recipes specify "soft" cider when it calls for the non-alcoholic flat stuff
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Aug 29, 2023 18:52
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hotsoupdinner posted:I gotta try this as I'm missing the homeland at this time of year. If you're searching for Jersey cocktails, I like to make a few Jack Roses every year in the fall. They're great if you have good applejack and nice homemade grenadine. Re: Fall drinks in general: Stone Fences are still underrated (though don't gimme a dried orange, as noted above; fresh peel or just a nutmeg scrape, please). The variation with blackstrap rum is also very good. And I think Lion's Tails are also very autumnal.
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Aug 29, 2023 18:57
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Jack Rose's are great! Also one thing I've done is a Turnpike but split the 1oz of rye into 1/2 rye, 1/2 demerara rum. It's somewhere between a Turnpike and a Mundo Perdido, I really like it.
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Aug 29, 2023 19:19
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Qylvaran posted:By "cider", are these recipes referring to fermented apple juice or unfiltered apple juice? At least in the Great Lakes region of the US “cider” typically refers to freshly pressed apple juice that’s is oxidized brown and cloudy with sediment. Sometimes stabilized with sorbate or pasteurized, but the best stuff is not and as a result is highly fermentable with a short shelf life even when refrigerated. This is only available during autumn so people tend to get very excited about it’s seasonal appearance, but it does freeze decently and doughnuts made from cider are appropriate for any occasion if you ask me. Fermented alcoholic cider will always be labeled as “hard cider”.
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Aug 29, 2023 21:17
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If it’s clear and yellow, you got juice there, fellow; if it’s dark and brown, you’re in cider town. Now, there are two exceptions,
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Aug 29, 2023 21:21
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I have some extremely fresh basil from my parents garden was going to use it in a cocktail tonight. I was thinking to do a sorta riff off a gimlet but was wondering if anyone had some more fun ideas?
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Aug 29, 2023 21:25
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A friend made me one of these to showcase his herb garden: The Nice Nice 2 oz. Bourbon 3/4 oz. Aperol 1/2 oz. Simple Syrup 3 drops Orange Flower Water 4-6 fresh basil leaves Shake with ice and strain Coupe Glass Garnish with a single basil leaf
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Aug 29, 2023 21:40
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Scythe posted:If you're searching for Jersey cocktails, I like to make a few Jack Roses every year in the fall. They're great if you have good applejack and nice homemade grenadine. I love a Jack Rose! It's my main reason to make grenadine. And I also like ordering them out whenever I see some Laird's BiB behind a bar.
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Aug 29, 2023 23:18
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I'd never had a Jack Rose before, but I had some apple brandy and this conversation got me to making one, and this is pretty good!
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Aug 30, 2023 00:22
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LionYeti posted:I have some extremely fresh basil from my parents garden was going to use it in a cocktail tonight. I was thinking to do a sorta riff off a gimlet but was wondering if anyone had some more fun ideas? Do a mojito with it instead of mint, change your life.
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Aug 30, 2023 02:44
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LionYeti posted:I have some extremely fresh basil from my parents garden was going to use it in a cocktail tonight. I was thinking to do a sorta riff off a gimlet but was wondering if anyone had some more fun ideas? The Bufala Negra is great. quote:½ tsp turbinado sugar You want the oldest, sweetest, most syrupy balsamic you can find and/or justify the cost of. Lawen fucked around with this message at 05:16 on Aug 30, 2023 |
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Aug 30, 2023 05:14
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