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Thanks for all the suggestions earlier, I went with the Why Not and it was very popular (we had the dinner early), amaretto sours for the backup
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Nov 20, 2023 19:54
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I have no clue what it's called, but lately I have been making a drink that is equal parts bourbon, Licor 43, and Fernet, and I would love to know if this is a real thing I can ask for at bars because gently caress. It's so good. It's so good!
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Nov 23, 2023 03:33
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Wungus posted:I have no clue what it's called, but lately I have been making a drink that is equal parts bourbon, Licor 43, and Fernet, and I would love to know if this is a real thing I can ask for at bars because gently caress. It's so good. It's so good! I've never heard of a drink with those particular components, but any bar that stocks both Licor 43 and Fernet should be able to make it for you with a minimum of instructions. The only question will be how they charge you for it (probably either as a call/premium depending on the bourbon or as a 3-liquor cocktail).
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Nov 23, 2023 03:39
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JUST MAKING CHILI posted:If anyone can find Silent Pool gin, buy it and post about it. Everything I’ve read seems like it’s exactly the kind of floral/citrus gin that’s light on juniper that I like. Not distributed anywhere near me though. I did find Silent Pool yesterday, it was so new to the store that it wasn’t in their inventory yet so they just rang it up as wine instead of spirits and saved me $10 on taxes. Will have a tasting later. Also finished off my bottle of Hennessy and replaced it with Pierre Ferrand 1840. First batch of split base Sazeracs were fantastic. Finally, also picked up a blended scotch, can’t go wrong with Dewars.
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Nov 23, 2023 05:51
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JUST MAKING CHILI posted:I did find Silent Pool yesterday, it was so new to the store that it wasn’t in their inventory yet so they just rang it up as wine instead of spirits and saved me $10 on taxes. Will have a tasting later. I just searched for this out of curiosity, and while my local liquor store doesn't have it, the various search options informed me that there is currently a bottle in stock for $173,684.20. It's a bottle of Balvenie Single Malt 60 year, which is only supposed to retail for a meager $145k. https://vinepair.com/booze-news/the-balvenies-sixty-details/ I have a feeling this is probably locked up in the back, and you have to know to ask for it.
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Nov 23, 2023 05:58
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I've been meaning to make a big post about my Grand Plan from this summer, which was bringing a bunch of pretty involved cocktails to the great lakes' #1 summer drinking event (Colossalcon, an anime convention in Sandusky). My basic idea was that I usually drink a lot of Everclear Hellpotion, so this time I wanted to see if I could class it up a bit and not do that. My neighbors at the con and everyone I could convince to come by and get a drink loved it but it was so loving expensive that next year I'm just gonna make a couple gallons of punch. I pulled most of these off Punch and Imbibe, you should be able to find the specifics if you search for the names. Thank you all for reading this. Here's what I made: Agua Fresca (Chuntikis recipe): 2oz overproof tequila blanco 1oz lemon juice 1/2oz lime juice 3/4oz triple sec 1/2oz watermelon liqueur 1/2oz hibiscus syrup 1/2oz red fruits syrup Mineral water to top This fucks. Use the DeKuyper cheap poo poo for the watermelon, it's missing a little bit of sourness with the 99 Watermelons I got. Also don't get the overproof tequila, it's cool to have but it's expensive and you don't need it here. Gochujang Sour(Jeong recipe) 2oz gin 1/4oz raspberry liqueur 1/2 oz calamansi syrup 1/4 oz gochujang syrup 1/2 oz lime juice Liked this a lot too. No real corrections to make, other than that you're not gonna find much else to do with gochjang syrup if you make it. Make buldak or something and just throw the rest of your batch in if you want. Melon-Lime Soda (Katana Kitten recipe) 1 oz lime vodka (I used absolut, Deep Eddy would probably be much more limey but I don't know that it needs it) 1 oz Midori 1/4 oz lime juice 1/4 oz sudachi juice 1/2 matcha-lime cordial Mineral water to top I need to dial in what size cup you're actually supposed to serve this in, it was a LITTLE too watery in what I had but very close to being the rare good Midori drink State Street Bloody Mary (Happy Cooking Hospitality recipe) 5 oz State Street Bloody Mary mix (tomato juice, mezcal, worcestershire, tabasco chipotle, soy sauce, sriracha, molasses, old bay, black pepper, white pepper) 1.5 oz vodka A Beer Whatever poo poo you wanna put on a skewer. I did summer sausage and celery because it was at the Meijer. Really really good at making you feel alive three days into a con. No real notes besides that, it's a good bloody mary. Calpico Swizzle (Katana Kitten recipe) 3/4 oz gin 3/4 oz junmai nigori sake 3/4 oz Calpico concentrate 1/4 oz blue curacao 1/4 oz simple 1/2 oz lime 3/4 oz sparkling wine A bit more trouble than it's worth, due to having to open a thing of sparkling wine. There were like 20 people next door to me that were perfectly willing to empty one, but you might not have that. Mount Fuji (Aldama recipe) 1.5 oz reposado tequila 1/2 oz pear liqueur 1/2 oz lemon juice 3 oz Fuji apple juice 1 tsp cane syrup I used Red Jacket's Fuji apple juice (found at Whole Foods). If you don't have it around, anything else should probably work. Or you could juice a fuji apple but I mean christ what a pain in the rear end. I ended up not bothering with cane syrup and used demerara. Overall this was one of my favorites, it's sharp and refreshing. Pandanime (Anvil Bar & Refuge Recipe) 1 oz white rum 1/2 oz apple brandy 3/4 oz heavy cream 1/2 oz orgeat 3/4 oz pandan syrup Thanks to this drink I have a fuckton of pandan syrup I'm still trying to use up. This one was as little too heavy for the 90 degree weather. It'd be great right now though - if you don't want to make pandan syrup I bet vanilla or cinnamon would work too. Asobi Seksu (Christian Suzuki-Orellana recipe) 1.5 oz pisco 1 oz edamame milk 1 oz ginger syrup 1 oz lemon juice 1/4 oz green chartreuse Asobi Seksu's Citrus is one of my favorite albums, so I had to make this one. For the poster at home, it's a bit too much trouble. It IS very good if you want to do some blending and filtering edamame beans. Daq Attack (Let’s Go Disco & Cocktail Club recipe) 1.5 oz white aged rum (something like El Dorado 3 or Havana Club 3. I used Hamilton 86 though) 1/2 oz rhum agricole 1 oz kiwi syrup 1/2 oz lime juice My only Do Not Recommend drink here. Kiwi syrup was an insane pain in the rear end to make, at least the way I did it, just make superjuice daiquiris. Toki Berra 1.25 oz Japanese whiskey 3/4 oz yuzu juice 1/2 oz simple 1 tbsp coconut-matcha yogurt Mineral water to top This is really good! Get some plain coconut milk-based yogurt and stir in matcha powder for that bit. I had almost as much soda water as other stuff, but you could (and maybe should) lower that. As the name suggests, Suntory Toki was fine here. Also you can just eat the yogurt whenever you want, it's good. Nacho 2 oz blanco tequila 1/2 oz campari 3/4 oz chili-lime shrub 1/2 oz lime juice 1/2 oz lemon juice 1/2 oz honey or agave syrup This is the other best drink I made, this thing rules. If I had more fridge space I'd keep the shrub for this around all the time. Overall this was an enormous pain in the rear end to operate out of a hotel room, especially as my first real attempt to serve drinks to other people, but I had a lot of fun doing it. Draxion fucked around with this message at 07:42 on Nov 23, 2023 |
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Nov 23, 2023 07:39
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I opened a bottle of Cocchi for Thanksgiving at family’s place, and now that I’m back home I did a side by side tasting with Carpano. I’m not a sommelier with a million dollar palette but here’s my notes Cocchi Vermouth di Torino Nose: Candy-grape sweetness with mild citrus Taste: Mildly bitter, juicy moscato grape. Syrupy mouthfeel. Carpano Antica Formula Vermouth Nose: Dried fruits, raisin or dates Taste: Fruity, Less bitter and less viscous than Cocchi. Cinnamon and vanilla and baking spice. Both are excellent. JUST MAKING CHILI fucked around with this message at 04:57 on Nov 28, 2023 |
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Nov 28, 2023 04:55
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JUST MAKING CHILI posted:I opened a bottle of Cocchi for Thanksgiving at family’s place, and now that I’m back home I did a side by side tasting with Carpano. I’m not a sommelier with a million dollar palette but here’s my notes Both are very good in a Manhattan.
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Nov 28, 2023 05:34
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Cocchi is my go to for Manhattans.
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Nov 28, 2023 12:49
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Someone recommend me a cocktail https://x.com/seanw_m/status/1730041848909947078?s=46
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Nov 30, 2023 03:43
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Always celebrate with a French 75!
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Nov 30, 2023 03:55
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Death in the Afternoon. Cold War Easier. Celebration.
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Nov 30, 2023 04:22
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Celebration:
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Nov 30, 2023 05:04
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Cognac boulevardier? Edit: French Negroni?
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Nov 30, 2023 05:11
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 Death in the Afternoon to celebrate Kissinger's death this afternoon. Rest in pissinger
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Nov 30, 2023 11:29
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Both of those drinks look fantastically done. Also, both really good drinks.
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Nov 30, 2023 15:00
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JUST MAKING CHILI posted:Cognac boulevardier? It’s the Celebration that Wiggles suggested https://www.diffordsguide.com/cocktails/recipe/3699/celebration
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Nov 30, 2023 18:42
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Any suggestions on what to do with a dry, red vermouth? I grabbed a bottle from a random Canadian winery while I was up there and it honestly drinks much more like a straight red wine than a sweet vermouth. It doesn't really work in a Manhattan and it doesn't really work in a Martini. Never encountered something like it before
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Nov 30, 2023 18:55
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Snow Cone Capone posted:Any suggestions on what to do with a dry, red vermouth? I grabbed a bottle from a random Canadian winery while I was up there and it honestly drinks much more like a straight red wine than a sweet vermouth. It doesn't really work in a Manhattan and it doesn't really work in a Martini. Never encountered something like it before Maybe do something that's basically a cross between a boulevardier and an old pal? Get some Campari in there to add some more sweetness.
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Nov 30, 2023 19:05
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What is the difference between Blackberry Liqueur and Cassis?
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Nov 30, 2023 19:56
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Waltzing Along posted:What is the difference between Blackberry Liqueur and Cassis? Cassis is Blackcurrants which are a different fruit.
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Nov 30, 2023 20:08
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Tasting a carpano antica that was in the fridge for a year and one I just opened Oxidized vermouth doesn’t actually taste bad, just different
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Nov 30, 2023 22:29
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my kinda ape posted:Cassis is Blackcurrants which are a different fruit. That's what I thought. Could have sworn I saw somewhere that cassis is also made with blackberry. Nevermind.
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Nov 30, 2023 22:41
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Snow Cone Capone posted:Any suggestions on what to do with a dry, red vermouth? I grabbed a bottle from a random Canadian winery while I was up there and it honestly drinks much more like a straight red wine than a sweet vermouth. It doesn't really work in a Manhattan and it doesn't really work in a Martini. Never encountered something like it before Sounds like spritz time. But it sounds like you'll need something sweet to balance it out, so maybe add a bit of orange liqueur, or whatever fruit liqueur you might have. Then ice, tonic, and a big swath of lemon, orange, or grapefruit peel.
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Dec 1, 2023 02:51
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If I’m using a Ninja blender, I’m always better off using the single-serve 24 oz cup for making frozen drinks right? I saw someones videos comparing it to the vitamix both using the big 72 oz pitcher for the drinks, and they slightly unfavorable results because it uses the tall 3 blade assembly rather than a single one at the botton, and people in comments said that wasn’t the way to do it to get the best texture for drinks. Obviously the Ninja isn’t going to beat the Vita, but I wanna make sure my approach is the best it can be. Not seeing a ton of Ninja specific information or guides as most videos you see have people just using a small amount of liquid/ice in the bottom of their big pitcher on the vitamix/blendtecs because I guess it doesn’t matter for that style.
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Dec 1, 2023 06:51
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Anyone tried doing a Trinidad Sour with Amaro di Angostura instead of bitters? The flavor profile is similar and the amaro is a lot cheaper so I'd love to make them that way, but not if it sucks.
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Dec 1, 2023 08:57
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I haven't, but I could tell you how I'd do it. The amaro is obviously lower proof than the straight bitters, so I'd use a little less and augment it with some overproof rum, probably Plantation OFTD. Then dial back the orgeat to account for the extra sugar that the amaro's providing and you're probably right in the middle of Tasty Town, and if not you're pretty close.
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Dec 1, 2023 09:21
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Grand Fromage posted:Anyone tried doing a Trinidad Sour with Amaro di Angostura instead of bitters? The flavor profile is similar and the amaro is a lot cheaper so I'd love to make them that way, but not if it sucks. One of my favorite bars has that as a regular item. It's very good. Trinidad not my real dad.
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Dec 1, 2023 16:05
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I was at a restaurant last week and their signature drink was a Paper Plane with Montenegro and man that's like making a Martini with white wine or something get out of here with that
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Dec 1, 2023 16:10
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That sounds like a restaurant that couldn't find Nonino at their local Total Wine so they improvised and now it's a "signature drink"
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Dec 1, 2023 16:14
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I still maintain that I can barely tell the difference  It's literally impossible to stock Nonino sometimes and it's about the best substitute you can get.
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Dec 1, 2023 16:28
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Mr. Wiggles posted:One of my favorite bars has that as a regular item. It's very good. In Vegas? I once saw one on a menu in Montreal and sent a pic to the drink's originator. Said it gets around because most people classify angostura as a food item for the kitchen, not as beverage alcohol. poo poo, I got carded at the supermarket buying Ango yesterday (to make dried lemons for tree garnish).
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Dec 1, 2023 16:39
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Better than the restaurant I was recently at
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Dec 1, 2023 16:57
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what the gently caress
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Dec 1, 2023 17:19
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I don't get this italian poo poo, let's just omit it 
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Dec 1, 2023 17:50
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Grand Fromage posted:Anyone tried doing a Trinidad Sour with Amaro di Angostura instead of bitters? The flavor profile is similar and the amaro is a lot cheaper so I'd love to make them that way, but not if it sucks. I have tried this by splitting the difference 1 oz Amaro di Angostura .5 Angostura bitters .5 100 proof rye .75 lemon .75 orgeat egg white Pretty good. I can tell it's a little different than pure bitters but it's close enough. If you like sweeter you could probably put the orgeat back up to an ounce, but I like my sours sour so this works for me. Am wondering what it'd be like replacing the rye with OFTD though.
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Dec 2, 2023 00:39
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Sir Lemming posted:I still maintain that I can barely tell the difference It’s not a big difference, and if I had to pick I’d say I prefer the Montenegro.
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Dec 2, 2023 01:30
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Montenegro is almost $15 cheaper also
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Dec 2, 2023 02:47
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Grand Fromage posted:I have tried this by splitting the difference Amaro di Angostura and Angostura bitters are great together. Having one of these, it's pretty great: 1.5 oz Rye 1 oz Amaro di Angostura 2 Dash Angostura Bitters
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Dec 2, 2023 04:09
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| # ? May 22, 2024 04:47 |
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Snow Cone Capone posted:I was at a restaurant last week and their signature drink was a Paper Plane with Montenegro and man that's like making a Martini with white wine or something get out of here with that Also I made Greg's Pepperoni (Negroni with Dr. Pepper instead of Vermouth) and it actually rules. EDIT: I also saw a guy do a Disaronno with Dr. Pepper (1.5 oz into a collins with ice, fill the rest with Dr Pepper) and added two dashes of orange bitters and that also rules. What I'm saying is make more drinks with Dr. Pepper.
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Dec 2, 2023 19:23
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