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I make margaritas enough I should probably futz with my ratios and see if I prefer something custom. I always just do the classic 2:1:1, no added sugar, bit of salt in the shaker because gently caress rimming.
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Oct 18, 2023 18:47
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I find a bit of sugar is like a bit of salt in that the right amount makes the flavors really pop such that it doesn't even taste more sweet, but more of a fuller, better cocktail generally. That ratio is of course unique to each person and recipe, but for me margs really come alive with a bit of sugar. I also quite dislike the Tommy's margarita, I think it's a nomenclature issue getting in the way, because if you called it a Tequila daiquiri I think I'd like it, but it when I've ordered one I expect a margarita, and without that orange flavor, it isn't one to me!
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Oct 18, 2023 19:02
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Yeah it's like cooking in that way. The orange liqueur has the sugar though, if it were a sugarless orange that would be unbearable. More often than not my cocktail problem is that it's too sweet so I'm always erring on the side of not adding sugar but I should experiment a little.
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Oct 18, 2023 19:09
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prayer group posted:oh my god i wasn't gonna mention it because i thought i was weird for liking it this way but my marg is 2oz tequila, 0.75oz lime, 0.5oz dry curacao, 0.25oz 2:1 syrup. thank you for validating me Nice
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Oct 18, 2023 19:28
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Grabbed some Key Limes from the grocery store, any specific cocktails I should make with them? Juicing them is annoying.
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Oct 20, 2023 18:39
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22 Eargesplitten posted:The place I'm going seems to have the 1840 on sale for $39/bottle when normal prices seem to be around $50. Even $39/bottle is tough to stomach for a mixing liquor but good brandy is expensive so I guess I will try it. Pierre Ferrand 1840 is what I use for all my mixed drinks and it's really good. Also seconding Hennessy as an affordable but good mixer. I've used both to good effect in egg nog, but sidecars are my go to cognac drink and they're both good in that as well. I really like a Fish House Punch as well: 2 oz cold seltzer ¾ oz cognac (Pierre Ferrand 1840) ¾ oz Jamaican or aged rum (Appleton Estate blend) ¾ oz creme de peche ¾ oz lemon juice ¼ oz simple syrup 1 strip lemon peel 1 lemon wheel and nutmeg for garnish
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Oct 20, 2023 19:50
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My eggnog’s got bonded applejack (with rye and Jamaican rum) in it this year. Wonder how it will be!
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Oct 20, 2023 23:51
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https://www.youtube.com/watch?v=kXMYJVpTl4g I was prepared to be relatively smug this entire video, but it looks like I need to refrigerate my St Germain. It's definitely looking cloudy. Kind of a shame, because it's a cool bottle to have out on your shelf
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Oct 26, 2023 22:10
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Oh yeah st German don’t last long, gotta drink that quick. Edit: huh, he says it’s safe and flavorful, it just turns a gross color. News to me Steve Yun fucked around with this message at 23:47 on Oct 26, 2023 |
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Oct 26, 2023 23:35
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Do I need to bother putting vermouth in the fridge before it’s opened, or do I only need to fridge them after they’re opened?
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Oct 26, 2023 23:49
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After opening. It's handy to have it already cold when you go to make your first couple drinks with it, though.
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Oct 26, 2023 23:53
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I like chilled Noilly Prat dry just by itself so I always put it in the fridge to chill even if unopened.
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Oct 27, 2023 02:51
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Siete Leguas blanco is real good. Also got another bottle of Tequila Ocho plata, the 2023 is quite different than the 2021 I had. Still good, interesting how much it changes. This one almost has some Jamaican rum funk elements to it. The more I explore the more I think I'm a blanco guy. Reposados and anejos have their charm but I like how punchy blancos are. Grand Fromage fucked around with this message at 04:45 on Oct 27, 2023 |
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Oct 27, 2023 04:36
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Grand Fromage posted:Siete Leguas blanco is real good. Also got another bottle of Tequila Ocho plata, the 2023 is quite different than the 2021 I had. Still good, interesting how much it changes. This one almost has some Jamaican rum funk elements to it. I've recently made the move from rum to tequila and I'm really enjoying it. I still like rum but tequlia is easier for me to drink. I like really funky rums and they're all higher proof, which I'm not really into. Tequila Ocho is probably my favorite producer, their price points are good and people aren't price gouging for it like Fortaleza. It looks like Ocho recently released some single estate reposado and anejo, might pick them up as they're priced decently. The Siete Leguas 7 Decadas Blanco is really good. I wouldn't pay the $150 they're asking for, I'm sure you can find it for $100-$130.
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Oct 28, 2023 05:14
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I'm a big big fan of Mijenta and Wild Commons blancos. Those in a Ranch Water or a Paloma on a hot day is A+.
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Oct 28, 2023 13:50
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Finally visited my friend’s house, been meaning to check out his bar for a while   The man loves working with bitters
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Oct 29, 2023 21:24
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I have worked less well stocked commercial bars, noice.
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Oct 29, 2023 22:02
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My setup isn't the fanciest fanciest but it's got personality Auxiliary rum corner 
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Oct 29, 2023 23:48
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I just got tropical standard and the recipe for the mai tai is different than the one from the video. I feel betrayed.
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Oct 30, 2023 01:56
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Anybody ever had passion fruit syrup get little chunks in it? Tastes ok, not "turned" but the texture is off. I make mine reducing juice + white sugar + adding pulp. It lasted for quite a few months. Just real confused. Sugar falling out of solution maybe?
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Oct 31, 2023 19:23
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My friend brought me back a little bottle of "kumquat cream liquer", any ideas on how to actually use this?
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Nov 1, 2023 04:08
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Mix it with some rum.
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Nov 1, 2023 04:21
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Mic it with loquat liqueur and you can make somequat cocktails.
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Nov 1, 2023 08:50
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Still working on my collection of spirits, but this is my bar setup contribution.
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Nov 2, 2023 11:47
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Is there a better coconut rum I should be using other than Malibu or Parrot Bay?
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Nov 3, 2023 02:13
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Steve Yun posted:Is there a better coconut rum I should be using other than Malibu or Parrot Bay? Coconut Cartel is a good option. It’s proofed down with coconut water, rather than having other flavorants added.
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Nov 3, 2023 02:19
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Koloa is also supposed to be very good though I've never had the chance to try it myself.
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Nov 3, 2023 02:21
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It depends on what you're looking to do. There's a specific suntan flavor that you're likely not going to get from anything more upscale. That said I know Greg from H2D recommends the coconut cartel as a solid option for rum and coconut, but it's not quite the same thing.
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Nov 3, 2023 02:22
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Yeah, “rum with coconut” is definitely different from “coconut rum,” there’s no denying that. But coconut rum as a flavor is like a McDouble, it just sort of is defined by its essential junkiness.
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Nov 3, 2023 02:31
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Grand Fromage posted:Koloa is also supposed to be very good though I've never had the chance to try it myself. It's very nice. Way better than Malibu.
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Nov 3, 2023 02:43
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With a little adjusting to the ingredients and ratios the Lei Lani Volcano is one of the most approachable tiki cocktails I’ve found. For people who don’t want powerhouse rum flavor and shitloads of spice but still want something tropical it’s a great drink in the Pina Colada category but in larger format, no heavy coconut solids and no expectation of being frapped. It’s the only reason I keep coconut rum around, and once I finish this bottle of Bacardi I’m determined to track down a Plantation Cut & Dry.
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Nov 3, 2023 02:47
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This punch post has been getting some buzz, positive and negative. https://punchdrink.com/articles/dons-mix-zombie-cocktail/ Basically it says use grapefruit essential oil and extract the cassia yourself in high proof alcohol for Don's mix, important part of a Zombie. Then super dilute and just make syrup. I like to use all the peel myself when I make a grapefruit preparation. Where you get the oil from. Anybody ever worked with food grade essential oil? I have some lemon, it's better than extract imo. I will say the youtube it links Art of Drink is amazing. I want a proper lab setup now with a separatory funnel hooked up to a vacuum. Also just bought his book. Comb Your Beard fucked around with this message at 16:26 on Nov 9, 2023 |
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Nov 9, 2023 16:20
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Anyone have any thanksgiving/holiday themed cocktails they like? I've been press-ganged to be the drink guy at this year's. I've got some options picked out (gonna go 1 boozy and 1 sweet) but figured it'd be good to ask. We all have SUPREMELY unrefined palates, like, I made Alabama slammers once and was treated like a king
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Nov 9, 2023 16:33
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The Chad Jihad posted:Anyone have any thanksgiving/holiday themed cocktails they like? I've been press-ganged to be the drink guy at this year's. I've got some options picked out (gonna go 1 boozy and 1 sweet) but figured it'd be good to ask. We all have SUPREMELY unrefined palates, like, I made Alabama slammers once and was treated like a king I have tried and failed for a number of years to make a good Thanksgiving cocktail that wasn’t just an old fashioned or something. Every time, I end up spending a lot of money on cognac, apple brandy, amaros, the works. Never again. For Christmas this year, I’m making a big bowl of Yuletidal Wave punch. I’ve had that before and it rocks.
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Nov 9, 2023 16:52
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I would just do an American Trilogy as the boozy one.
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Nov 9, 2023 16:59
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Turnpikes! .75 applejack 1 rye . 75 lemon . 75 syrup (I have 2:1 so I use a little less rn) It's about as Thanksgiving a drink as I can think of. Been drinking them all of October and will probably be making some at Thanksgiving too!
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Nov 9, 2023 17:01
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I usually do some kinda gin sour with cranberry, you can either make a cranberry syrup or infuse cranberries into the gin. Lemon for the sour, rosemary for the garnish.
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Nov 9, 2023 17:12
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I forgot the Why Not was my big fall cocktail last year. I need to make one soon 1 3⁄4 oz Bourbon 1⁄2 oz Triple sec, Cointreau 3⁄4 oz Lemon juice 1⁄2 oz Maple syrup 1 Lemon (wheel, as garnish) 1 lf Sage (as garnish) Instructions Shake, strain, one big rock, garnish.
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Nov 9, 2023 17:18
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Professor Wayne posted:I forgot the Why Not was my big fall cocktail last year. I need to make one soon This is a great choice. Seasonal and a crowd pleaser. I drink these year round, is the only reason it doesn’t register as “Thanksgiving” to me.
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Nov 9, 2023 17:33
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| # ? Jun 5, 2024 05:14 |
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I did Punchy's First Strike last year and it was a big hit. .75 oz Cherry Heering .75 oz Clement Créole Shrubb (or any orange/triple sec) .25 oz Allspice Dram .75 oz Becherovka (I didn't have this at the time so I used Vincenzi Amaro Di Torino -- which I actually liked a lot and should get more of) .75 oz lemon Dry shake, pour over crushed ice in a double old-fashioned glass. Garnish with 5 dashes of Peychaud’s. (I don't understand why the dry shake if there's no egg or other emulsifier in it though?? What does dry shaking do in this case? What am I missing here)
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Nov 9, 2023 17:36
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