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Clairin is delicious but given Haiti's long history of exploitation and rampant colonialism I do worry about the ethics of its production. Mexican rum is loving awesome, Paranubes is a great example of it. There's a cool trick you can do with it where you give someone their first taste of it, say the word "ketchup" to them, and then have them taste it again and it's all they can taste. Mexican sugar cane terroir is mad tomatoey.
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Oct 7, 2023 05:09
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It is hot in the bay area this week, Gin rickeys are pretty great today dropping the temperature. Lime, gin, seltzer is so nice.
Carillon fucked around with this message at 07:04 on Oct 7, 2023 |
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Oct 7, 2023 06:01
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The Maestro posted:Do Not Post The Old Fashioned Made With Sprite And A Half Bottle Of Whiskey Video It's got nothing on the Woodford Reserve Mint Julep.
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Oct 7, 2023 10:36
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Waltzing Along posted:Speaking of agricoles: Lol no they are not the next big thing
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Oct 7, 2023 12:01
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Kenning posted:It's got nothing on the Woodford Reserve Mint Julep. Lol damnit that’s the video I was thinking of. Curses!
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Oct 7, 2023 18:39
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Fart Car '97 posted:Lol no they are not the next big thing As I said, I don't know much about this stuff. But would you break down how he is wrong? That does require watching the video, of course. Which you didn't do.
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Oct 7, 2023 18:57
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The next big thing is always whiskey or tequila. Every once in a while a cocktail is the next big thing, like a Mojito, a Cosmo, Aperol Spritz, or Espresso Martini. There is never a next big thing.
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Oct 7, 2023 19:00
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Finding myself in an Arbitrary Nature of Time hole this fine saturday 1.5 oz rye (High West double rye is what I have) 1 oz Campari 0.75 oz Cherry Heering 2 squirts xocolatl mole bitters 1 squirt orange bitters Swirl to mix, pour over large ice cube, add lemon twist because I don't keep oranges around
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Oct 7, 2023 19:14
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Data Graham posted:Finding myself in an Arbitrary Nature of Time hole this fine saturday I was just in the liquor store buying rye and cherry heering while you were posting this. Will absolutely make this.
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Oct 7, 2023 19:29
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Waltzing Along posted:As I said, I don't know much about this stuff. But would you break down how he is wrong? That does require watching the video, of course. Which you didn't do. Because they are incredibly potent, flavor wise, and they are not necessarily flavors the general consumer is going to want. If something is going to be the next big thing it needs to have mass appeal which Clairin absolutely does not. It's esoteric rum nerd stuff and I would be shocked if it was ever anything but
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Oct 7, 2023 21:03
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Fart Car '97 posted:Because they are incredibly potent, flavor wise, and they are not necessarily flavors the general consumer is going to want.
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Oct 7, 2023 21:58
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Your last two points are exactly what the dude brings up in the vid. Mezcal in the 00s and Clairin being esoteric nerd stuff. He said he wouldn't be surprised if the Clairins end up becoming popular in the same way that Mezcal did. I was just curious if his idea had merit.
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Oct 7, 2023 22:08
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The Maestro posted:There is never a next big thing.
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Oct 7, 2023 22:44
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Any app recommendations for keeping track of what I have and what I can make with it? Mixel looks pretty decent but I'm wondering if anyone uses anything else. Something self hosted is also a possibility for me since I have a NAS that can run docker based apps (or I can set it up myself).
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Oct 8, 2023 02:01
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Matt Zerella posted:Any app recommendations for keeping track of what I have and what I can make with it? Mixel is exactly what you want.
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Oct 8, 2023 02:13
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Thanks, is the subscription worth it?
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Oct 8, 2023 02:15
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Matt Zerella posted:Thanks, is the subscription worth it? What's the price now? I'm grandfathered in from the days when it was a flat purchase.
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Oct 8, 2023 02:16
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12$ a year
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Oct 8, 2023 02:16
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Matt Zerella posted:12$ a year Oh 100%.
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Oct 8, 2023 02:17
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Sandwich Anarchist posted:Oh 100%. Awesome, thanks!
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Oct 8, 2023 02:18
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Double post, sorry but I bought a bottle of Amaro Noninoto make a Paper Plane (liked it a lot) and looked around to see what else I could make. (I'm still a baby at making my own cocktails here so bear with me) Equal parts Amaro Nonino and Sweet Vermouth topped with some soda water on ice. Really nice!
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Oct 8, 2023 02:24
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It’s great by itself! Sip after dinner.
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Oct 8, 2023 03:44
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Got a friend’s birthday coming up in a week Birthday boy likes mint, likes juleps and mojitos Are there other minty drinks to make for him
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Oct 8, 2023 06:18
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Make him a real nice mai tai. Seriously, though, if you have the smugglers cove book, and a drink mixer you could make an aku aku or is it apu apu. I forget. It's real nice. If you don't have that, go for a missionary's downfall. Just need a blender for that one. When I make it I bump up the rum a bit and go crazy on the mint. It's very green and very minty and you use like 20 mint leaves.
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Oct 8, 2023 06:23
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I love a Grasshopper, probably only going to want one of them though.
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Oct 8, 2023 06:24
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tonedef131 posted:I thought the same thing about Mezcal in the late 2000s. But rum does seem to be unable to break into the mainstream unless it’s spiced vanilla extract or drowned in fruit juices. Waltzing Along posted:
I strongly disagree that clairin now is comparable to mezcal in the early 2000s except at the most superficial level. I don't think people thought mezcal's flavors were ever considered undesirable by the general public -- mezcal had an undeserved reputation due to racist stereotyping which actively worked against it and stopped people from trying it or even trying to import it. And at the end of the day the mezcal's that really sell -- the ones that people drink a lot of -- are still mostly blends that are on the very tame, approachable end of the mezcal spectrum. Clairin does not have that -- clairin's struggles are that most people are not going to be interested in drinking those flavors. Clairin is just really funky rum at the end of the day and if really funky rum were ever going to be a mainstream thing it would've happened already. And if you're going to try and make an "approachable, mass appeal blended clairin" then you're pretty much just making a standard funky rum at that point, not really distinguishable from the few that dominate the (small) market for them already. Fart Car '97 fucked around with this message at 06:58 on Oct 8, 2023 |
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Oct 8, 2023 06:49
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I don't think there is a next big thing, and I eagerly await the Bourbon producers to catch up with their production & aging right when the hype bottoms out and we can all pick up amazing bottles with ease (it will happen). But I have to say, as I've been exploring molasses-based rums and going down the path of sugar-cane spirits like Clairins, Rhum Agricoles, and Mexican rums, I've been sharing them with friends who never have any interest in the stuff, and they are surprised at what kinds of flavors you get out of them - fennel, brine, olive, urchin, green tomato, ketchup, vegetal grass - and they're often shocked they're even in the same category of molasses rums. Now that I've started paying attention, I've noticed so many bars like my favorite local spots feature tons of cocktails with Agircoles, funky Jamaican rums, and Cachaca: "I Didn't Go To Sunday School" Montelobos Mezcal Joven, Saint James Rum Agricole, Lime, Jalapeño, Pineapple, Honey The Collider Leblon Cachaça, Cucumber, Passion Fruit, Lime, Simple, Habanero Evan's Oak Park Daiquiri Rhum J.M. White Rum, Barsol Pisco, Lime Juice, Grapefruit Juice, Luxardo Maraschino Liqueur Elliott's Piña Amarilla Liquore Strega, Rum Fire White Overproof Rum, Pineapple, Lemon, Coco López
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Oct 8, 2023 17:32
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Nice. I have a cocktail on right now that's Uruapan charanda blanco infused with cucumber and watermelon rind, plus blanco vermouth, Strega and lime. Like a rum White Negroni and a cucumber daiquiri at the same time.
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Oct 8, 2023 18:27
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prayer group posted:jesus christ, the post about putting stevia syrup in cocktails back-to-back with the one where Comb Your Beard casually mentions making orgeat with Coca-Cola was a lot to take in all at once Cola Reduction Syrups are a thing though. I don't think it's that weird. I'll take the L though. Dreamworld flavor was kind of tropical. Bought some extras. Enjoyed the zero version of that one. I despise stevia in stuff. I think ace-k is the best artificial sweetener. But never used any of them in a cocktail application.
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Oct 10, 2023 15:52
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Oct 13, 2023 04:23
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Needs more mint.
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Oct 13, 2023 04:29
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I agree. I usually end up tossing mint that doesn't get used so when I grabbed a bunch I said F it and just shoved it in. I kinda liked drinking my mai tai through a forest.
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Oct 13, 2023 04:52
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Be sure to give it a slap to wake it up! @3:48 https://youtu.be/Jo1wxAfyLto?si=acmWcHK1MZh41aT5
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Oct 13, 2023 23:57
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Tonight I made a Bobby Burns: 2 oz Glenfarclas 105 cask strength single malt scotch .75 oz Carpano Antica sweet vermouth 1 barspoon Benedictine 3 dashes Angostura 1 Luxardo cherry as a garnish Very nice fall drink.
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Oct 15, 2023 06:46
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Glenfarclas is good poo poo, have you had the 17 year? 
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Oct 15, 2023 12:08
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Popped into my local liquor store on a whim to see if I could find a decent green Chartreuse substitute and instead found a single bottle of the real thing. 
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Oct 15, 2023 18:58
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Is that allowed?
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Oct 15, 2023 19:38
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Finally killed the giant bottle of Old Forrester I've been nursing for like half a year, went to the store to buy some new Bourbon. Lo and behold they had Old Granddad Bottled-in-Bond 100 for cheap so I pulled the trigger. Where have you been all my life, Old Granddad.
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Oct 15, 2023 23:11
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Idk what it is but "old" is 3/3 for me so far, old overholt, old forester, old grandad
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Oct 16, 2023 03:11
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u gotta be old to properly blend whiskey cause u gotta taste it for a long time to know what needs added 2 the blend
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Oct 16, 2023 04:53
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