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JUST MAKING CHILI posted:Tonight I had a cocktail called Troop Leader. Was really nice and I got the ratios from the bartender I just have Mr Black, any idea how that'd compare to Borghetti? I'd guess it's drier, but with branca menta and creme de cacao I'm rather leery about adding simple syrup.
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Sep 9, 2023 07:21
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JUST MAKING CHILI posted:3 bottles of Vodka (1 375 ml) Looks pretty good but I'm gonna need a bigger shaker
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Sep 9, 2023 10:23
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Pander posted:I just have Mr Black, any idea how that'd compare to Borghetti? I'd guess it's drier, but with branca menta and creme de cacao I'm rather leery about adding simple syrup. Maybe double up on crème de cacao, that’s usually sweet enough it should take the edge off of Mr Black which is definitely drier than Borghetti.
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Sep 9, 2023 19:43
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I started aging and experimenting with eggnog. I'm using Clyde Common's recipes, their base egg nog with spiced rum and brandy, as well as their tequila and sherrry egg nog, which I prefer. My variants include:
Instead of aging the spirit + eggs with milk, I've also started aging the eggs + spirit + sugar, and adding fresh milk + heavy whipping cream when it's served - this allows the spirit + egg proteins to break down while still keeping the fresher milk character of fresh egg nog. I plan on using these bases to build my own cocktails over the holiday season. Tempted to come up with a pepperment liqueuer Egg Nog, or horchata as well. My next experiment? Rum Arrange I've also been eying some copper stills so I can distill my own rums, brandies, and whiskeys... Corb3t fucked around with this message at 19:59 on Sep 9, 2023 |
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Sep 9, 2023 19:52
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JUST MAKING CHILI posted:Maybe double up on crème de cacao, that’s usually sweet enough it should take the edge off of Mr Black which is definitely drier than Borghetti. Tried that. Wife's reaction: "well that's about the most delicious thing I've ever had."
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Sep 10, 2023 00:03
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JUST MAKING CHILI posted:Tonight I had a cocktail called Troop Leader. Was really nice and I got the ratios from the bartender Tonight I made this at home with some substitutions. 1.5 oz Kahlua .25 oz Fernet Branca .25 oz Tempus Fugit Crème de Menthe .25 oz Tempus Fugit Crème de Cacao Vigorously stirred with ice and strained into a chilled coupe. Very close but not quite as good as the drink at the bar, which the bartender said they make in batches for the night.
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Sep 10, 2023 02:59
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Anybody ever used jackfruit in a cocktail? Thinking make a syrup, use in Presidente riff I already have. Not sure boiling water will readily break it down though. Apparently the seeds are edible boiled and taste kinda like taro. I bought a lot a big hunk and no else in the family wants to eat it.
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Sep 12, 2023 17:19
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Tonight I made a 4:1 gin martini and I did NOT like it. 2 oz Plymouth naval strength gin .5 oz Noilly Prat dry vermouth 1 dash orange bitters Stirred vigorously for about a minute to dilute, served in a chilled martini glass with a lemon peel expressed over it. The botanicals were nice but it was too boozy for my tastes. If it was something I’d try again I would go with more vermouth or a lower proof gin, Plymouth is 57% and great for other applications but I didn’t like it this way.
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Sep 14, 2023 01:28
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For navy strength do 3-1. 4-1 is for standard 80 proof gin.
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Sep 14, 2023 02:07
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4:1 Navy strength might as well just be straight sipping. That little vermouth will barely even touch the gin. I like big proofy cocktails a lot, but that just seems like way too much.
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Sep 14, 2023 12:42
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Mixed this with mezcal and little light agave syrup. Made a stunning cocktail.
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Sep 16, 2023 00:25
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Tonight I made a Stinger: 2 oz Hennessy cognac 1 oz Tempus Fugit Crème de Menthe Imminently crushable, but missing something like chocolate bitters or a lemon peel? Great drink for mint fans, I wonder how it compares to a Godfather.
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Sep 17, 2023 03:44
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The Stinger is a weirdly ephemeral cocktail, a sparrow whose tail I chase. It is, somehow, a drink that should be shaken, very hard and fast. I make my own creme de menthe. A touch of pear eau de vie really pushes it into another plane. Salt is something to consider if you feel like yours is lacking.
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Sep 17, 2023 08:54
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Stingers are great, and I agree they require a very hard shake. Pear eau de vie sounds like a really cool addition, and so does saline. I’ve posted about them in here before, but I also really like Good Night, Irenes, which are Stingers but with overproof wheated bourbon (Maker’s cask strength is great) and Branca Menta. Godfathers are great, too. But to me, even though both drinks are duos, Godfathers are really in a different category than Stingers, since they’re built over a big rock instead of shaken and served over pebble ice. Lazzaroni is a really good amaretto for them. Personally though, I won’t be having any of these drinks for another 3 months, but they are great holiday drinks.
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Sep 17, 2023 14:56
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I ran out of Tanq and decided to try out Ungava, which I’d avoided all these years because the all-Northern Canadian ingredients sounded a bit too Contemporary for my tastes and the weird pee-yellow colouring looked unappealing. It’s really nice! Very lemon forward, though I don’t believe there is any lemon in it (must be the rosehip? I’ve had a rosehip beer before that was very citrusy). The color is still weird, but dilutes down to a ginger ale hue once tonic and soda are added to it.
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Sep 17, 2023 14:57
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Got some hot honey with lavender and rosemary, made a spicy bee's knees with it last night that was incredible. Really brought out the floral notes in the honey. I'm considering trying it with the last of my smoked rosemary gin tonight, seeing just how herbaceous I can get this.
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Sep 19, 2023 02:20
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Captain_Person posted:Got some hot honey with lavender and rosemary, made a spicy bee's knees with it last night that was incredible. Really brought out the floral notes in the honey. i really want to hate hot honey but it tastes good and this bees knees sounds great
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Sep 19, 2023 02:26
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There's a new method for clarified milk punch that utilizes milk powder and doesn't require the addition of acid to curdle, letting you do spirit forward cocktails like negronis or Manhattans. Going to try it soon and trip report.
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Sep 20, 2023 01:24
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Do you have a link to someone explaining this for dummies?
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Sep 20, 2023 13:09
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Horn posted:Do you have a link to someone explaining this for dummies? https://punchdrink.com/articles/milk-punch-powder-technique/ You can also use coconut milk powder to make it non dairy Sandwich Anarchist fucked around with this message at 13:52 on Sep 20, 2023 |
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Sep 20, 2023 13:44
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Interested to see more applications of milk powder in cocktails, for sure. It works nicely to enhance the crust on a seared steak, as well.
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Sep 20, 2023 13:50
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I’ve got family visiting so I went and picked up a small bottle of Carpano Antica and wow it’s so good!
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Sep 22, 2023 02:51
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JUST MAKING CHILI posted:I’ve got family visiting so I went and picked up a small bottle of Carpano Antica and wow it’s so good! Try some with a nice glug of prosecco and a couple olives.
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Sep 22, 2023 22:27
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I've been out of making cocktails for a solid year or more. Is my gigantic can of Luxardo likely to have gone bad? edit: Google tells me using them now would be a Bad Thing. 
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Sep 22, 2023 23:05
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Memnaelar posted:I've been out of making cocktails for a solid year or more. Is my gigantic can of Luxardo likely to have gone bad? Assuming you had them sealed and in a cupboard or something they're probably fine. If they don't smell weird then taste one and if it tastes fine then it should be perfectly fine to use in a cocktail. Concentrated sugar acts as a preservative and there's a lot of sugar in cherry syrup.
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Sep 22, 2023 23:13
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No mold no problem!
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Sep 22, 2023 23:23
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JUST MAKING CHILI posted:No mold no problem!
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Sep 23, 2023 03:26
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JUST MAKING CHILI posted:No mold no problem! The Something Awful Forums > Discussion > Goons With Spoons > The Cocktail Thread: No mold no problem!
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Sep 23, 2023 05:11
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With family in town until tomorrow I've been putting that bottle of Carpano Antica to good use, re-making cocktails with sweet vermouth that I've already posted in this thread and they were a hit. I did make something new though, tonight I made a Martinez. 1.25 oz Indoggo Gin 1.25 oz Carpano Antica Sweet Vermouth .25 oz Maraschino Liqueur 2 dashes of Orange Bitters Ander's spec calls for Old Tom Gin and .25 oz of Fee Brothers Orange bitters, which are supposed to be more sweet orange than bitter. I don't have any Old Tom gin, so I used Snoop Dog's strawberry Indoggo gin - which is pretty sweet, and I don't have Fee Bros Orange so I just used my regular orange bitters in 2 dashes instead of a quarter ounce. Great drink, much more enjoyable than a martini, and something approaching a Manhattan - which will probably be the next drink I make.
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Sep 24, 2023 02:52
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I kind an Martinez with London Dry myself. It's good with old Tom but doesn't need it to shine I've found.
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Sep 24, 2023 09:11
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Sandwich Anarchist posted:https://punchdrink.com/articles/milk-punch-powder-technique/ I've never been interested in milk punch at all. Should I be? Just making drinks for myself most of the time. Really confused why you would "clarify" a martini which is usually known for being crystal clear. Sounds stupid.
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Sep 27, 2023 18:15
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Comb Your Beard posted:I've never been interested in milk punch at all. Should I be? Just making drinks for myself most of the time. Really confused why you would "clarify" a martini which is usually known for being crystal clear. Sounds stupid. In my experience it makes some strong cocktails more palatable for a crowd by mellowing them out quite a bit. For myself, I wouldn’t bother as I like the clarified version less than the original. The other use is taking some drinks you couldn’t normally batch/prep in advance and making that possible, like a jungle bird.
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Sep 27, 2023 18:33
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Comb Your Beard posted:I've never been interested in milk punch at all. Should I be? Just making drinks for myself most of the time. Really confused why you would "clarify" a martini which is usually known for being crystal clear. Sounds stupid. Clarified cocktails are different from clarified milk punch. Clarified cocktails are for things that aren't clear normally, like a daiquiri or something. You can clarify elements of the recipe (i.e. the juices) to create a visually clear cocktail. You'll often acid adjust the Clarified juices as well since they lose some their zip during the clarifying process. Clarified milk punch is something else entirely. It actually contains the whey from the milk, which dilutes the drink for a lower ABV, and lends a smooth, silky mouth feel. CMP often has acids and other elements, such as tea, as well. The "clarified" here refers to the clarification of the milk mixture. So you wouldn't clarify a martini, but you could make a martini clarified milk punch. A clarified margarita and a margarita clarified milk punch are completely different drinks.
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Sep 27, 2023 20:12
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My wife requested that I do something with her precious Malibu rum last night, which I'd just as soon pour down the drain but drink what you like I guess. Decided to try the formula: 1oz Malibu Coconut "rum" 1oz lime juice 1oz Plantation 3 star 1oz Montenegro .25oz simple syrup I thought the Malibu would be sweet enough on its own but the mix actually benefited from extra syrup It actually wound up pretty excellent, very crisp and refreshing. i have no clue what the Malibu really added because it didn't taste a whole lot like coconut but it certainly didn't spoil the drink. I'm calling it a Last Wave.
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Sep 27, 2023 22:39
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It's been a long week and I deserve a little treat 
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Sep 28, 2023 01:15
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I'm just making drinks for myself so it doesn't really matter, but I am curious: is there a way to make a cocktail with coffee liqueur that doesn't come out looking like brown poopwater? Do you need to lean into it and make it even darker? Are there clear coffee liqueurs?
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Sep 30, 2023 23:27
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Grand Fromage posted:I'm just making drinks for myself so it doesn't really matter, but I am curious: is there a way to make a cocktail with coffee liqueur that doesn't come out looking like brown poopwater? Do you need to lean into it and make it even darker? Are there clear coffee liqueurs? I’ve milk washed coffee-infused rum and that just turned it from black to dark brown So probably not
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Oct 1, 2023 00:18
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A very simple cocktail I learned from the recently published Cocktails: The New Classics and enjoyed: 1 1/4 oz pear cordial 1 1/2 oz bourbon 2 dashes salt
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Oct 1, 2023 03:51
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JUST MAKING CHILI posted:Tonight I made another La Louisane but changed up the ratios. Tonight I made a third La Louisane and it may be the best of the bunch. 1.5 oz James Oliver 100 proof rye .75 oz Carpano Antica Sweet Vermouth .5 oz Benedictine 3 dashes Rinsed glass with Absente 100 and expressed lemon peel This is the one. The right ratios, the right ingredients. I can’t say it enough, Carpano Antica is so good. I’ve got a fresh bottle of Old Overholt 100 proof bottled in bond to use after this James Oliver is done and I’ll give it a try. Might do a Rye tasting flight and report back. JUST MAKING CHILI fucked around with this message at 21:43 on Oct 21, 2023 |
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Oct 1, 2023 03:54
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Some great work! I tried your final variation and I like it, but for me I think I miss the peychauds/Nola style bitters notes. I really do like the nice pour of benedictine though, it's a fun drink.
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Oct 1, 2023 07:54
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