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Other than the 20th century, I don't have a classic cocktail, but we created one that we really like. This is a photograph: 2.5 oz of Awayuki Strawberry Gin 1.0 oz lemon .75 oz creme de cacao .25 oz creme de violette (2 barspoons of simple optional)
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Dec 5, 2023 00:00
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| # ? Jun 6, 2024 05:23 |
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That Awayuki gin fuckin rocks, I bet that's a great drink. The Twentieth Century is a great cocktail, and easy to riff on. The 21st Century is a variation with tequila that's an easy winner. Good creme de cacao, such as what you've made, can be intriguing subbed in as the sweetener in an Old Fashioned, especially one with tequila or mezcal.
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Dec 5, 2023 00:41
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TengenNewsEditor posted:soda cocktail? On the regional soda/soda cocktail front, is there anything out there that's good with Big Red? Some way to make a good cocktail and hopefully retain some essential Big Red-ness?
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Dec 5, 2023 16:26
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I went searching for crème de cacao cocktails I hadn’t made (check my post history for grasshoppers, brandy alexanders, and tiramisus) and found this riff on a Blood and Sand: Burl Ives 2 oz blended scotch .5 oz Sweet Vermouth .5 oz Crème de Cacao 4 dashes Angostura Stirred and served a cocktail glass with an orange twist I used Dewars White Label, Carpano Antica, and Tempus Fugit CdC. It was good!
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Dec 6, 2023 01:54
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JUST MAKING CHILI posted:I went searching for crème de cacao cocktails I hadn’t made (check my post history for grasshoppers, brandy alexanders, and tiramisus) and found this riff on a Blood and Sand: Last year I went to this bar in london (Satan's Whiskers) where they make almost any classic cocktail you want and the bartender made us a Golden Cadillac (maybe a white cadillac? since he used white creme de cacao and grated white chocolate). I highly recommend it nerdz fucked around with this message at 03:45 on Dec 6, 2023 |
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Dec 6, 2023 03:43
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My contrarian take is I'm a high fructose corn syrup truther. I think a blind side by side with cane sugar would be about tied. HFCS just sounds bad. I'm not gonna seek it out or anything though. Successfully used an extract/essential oil in a personal recipe. "OliveNation Jasmine Flavor Extract, TTB-Approved for Brewing, Light Floral Flavoring" on amazon. Diluted it about 20% to 80% with everclear and put it in a tiny squeeze bottle with a tiny opening. I wanted jasmine but not jasmine green tea with caffeine and the tannin. Love the latter.
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Dec 6, 2023 16:51
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JUST MAKING CHILI posted:Any cocktail suggestions that use ruby port so I can finish off this bottle I opened about a year ago? I’ve kept it in a dark cool place with wine preserver gas in the bottle, so it drinks fine but I wanna finish it off before it goes off and/or to clear some space in the bar. Tonight I made a Sangaree: 2 oz Pierre Ferrand 1840 Cognac 1 oz Valduro Ruby Port 1.5 tsp simple syrup Stirred with ice, served in chilled glass Americas alleged first cocktail is not a bad way to finish off some port.
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Dec 10, 2023 06:11
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drat the Toronto kicks rear end 2 rye .25 Fernet .25 simple 2 dash Angostura Orange peel Stir over ice and strain into a chilled glass and add the orange peel. I used rich demerara syrup cause it's what I have. Anybody ever try it with a different amaro?
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Dec 10, 2023 20:48
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Human Tornada posted:drat the Toronto kicks rear end Fernet is so much its own thing that I’m not sure a more typical amaro would make itself known in only .25. If you want to experiment, maybe try an alpine amaro like braulio, but I’d start at a .5 pour and no simple if so, because you need that vegetal note strong. Or mess around with the bitters - chocolate bitters plus the menthol in fernet could lead to like an andes mint thing if you do it right? I’m saying that all as someone who loves a Toronto, but it’s like a paper plane in that it’s a drink defined by the specific ingredient. You can riff on it, but you’re really not making a Toronto without Fernet. Last time I was in Philly, Hop Sing Laundromat did have a riff on the menu, but they dropped the rye a bit to add another liquor, they kept the fernet. Jean-Paul Shartre fucked around with this message at 23:29 on Dec 10, 2023 |
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Dec 10, 2023 23:08
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That's the right idea. Feel free to goof around with the general idea of the drink, but understand that you may have to re-proportion it to accommodate. I have a menu cocktail right now that's basically a mezcal Toronto with a quarter ounce each of orange cordial, house espresso liqueur, and a dry amaro. The Toronto is maybe even more versatile than the Old Fashioned, I absolutely recommend messing around with it.
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Dec 11, 2023 08:00
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now I want to try it with Underberg 
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Dec 11, 2023 09:21
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AlexDeGruven posted:Cocchi is my go to for Manhattans. Speaking of Cocchi I am loving Cocchi Americano. Quinine aperitif wines are way more palatable to me than vermouth as a stand alone or long drink.
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Dec 13, 2023 00:26
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I’ve been asked to make chocolate mint martinis for a holiday party. Don’t judge me Are there recommended brands of the following: Whipped cream vodka Crème de cacao Crème de mente A chocolate bar to shave over it
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Dec 13, 2023 05:33
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Don't buy whipped cream vodka, buy Stoli Vanil or Absolut Vanilla. Your creme de cacao should be Tempus Fugit. For creme de menthe I'd probably go for Giffard Menthe Pastille. If it was me I'd be adding a touch of Branca Menta to bring a little bitter to the party, which would play well with the chocolate, but if you've been called upon for "chocolate mint martinis" I suspect this probably isn't that kind of party. To shave on top just grab some Ghirardelli.
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Dec 13, 2023 08:16
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The problem with that is you’re turning an abomination into a possibly worthwhile cocktail, which is not remotely what a party that asked for that abomination is looking for.
Jean-Paul Shartre fucked around with this message at 19:18 on Dec 13, 2023 |
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Dec 13, 2023 13:01
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I actually just bought two pounds of cacao nibs to make my own creme de cacao, but I'm sure Tempus Fugit's is amazing. Now I understand why anything with cacao is so expensive - the nibs weren't cheap. I'll be in Chicago in a couple weeks and Tempus Fugit isn't available in Michigan - I'm grabbing a bottle of Creme De Banane to bring home, is there anything from Tempus or anybody else that I should be on the lookout for?
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Dec 13, 2023 18:15
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If you're making your own creme de cacao you might as well just make your own vanilla vodka while you're at it. Tastes better than a lot of the really artificial tasting stuff I've tried off the shelf.
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Dec 13, 2023 18:33
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Corb3t posted:I actually just bought two pounds of cacao nibs to make my own creme de cacao, but I'm sure Tempus Fugit's is amazing. Now I understand why anything with cacao is so expensive - the nibs weren't cheap. Giffard Banane du Bresil is incredible.
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Dec 13, 2023 19:30
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I’m out of Maraschino liqueur so I substituted Green Chartruese in an Improved Whiskey Cocktail. Apparently this is called a Green Hat, and it’s ok but not my favorite. 1.5 oz Old Overholt BIB Rye .25 oz simple .25 Green Chartreuse 2 dashes Angostura 2 dashes Peychauds Glass rinsed with Absente 100 and lemon peel expressed on top
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Dec 14, 2023 04:55
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Kenning posted:Giffard Banane du Bresil is incredible. How's it compare to the Tempus Fugit Banane?
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Dec 14, 2023 06:01
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Kenning posted:Giffard Banane du Bresil is incredible. Carillon posted:How's it compare to the Tempus Fugit Banane? I've heard Tempus Banane has more banana bread spice, while Giffard has more straight banana flavor. I actually managed to track down a bottle of Giffard Banane du Bresil and Abricot du Roussillon locally, but would also like to have Tempus Fugit's Banane on hand as well. Even though I made my own creme de cacao, I also plan on picking a bottle of Tempus Creme de Cacao as well, and maybe a bottle of their menthe. Their Absinthe looks interesting, but it wasn't for available at any Binnys near our airbnb. I've been eyeing Giffard's Pineapple, which I know is available on shelves at Binnys. Are there any coconut liqueurs worth tracking down? I can't say I've owned any that have impressed me. Otherwise, I found a spot that supposedly has Chartreuse available to go (on site bar that has to go sales = better allocation), so I plan on grabbing a bottle or two of green since I'm out. Otherwise, I just plan on grabbing any sugarcane rums I can find - Agricoles, Haitian Clairins, Mexican rums, etc. I'd like to dabble more into tequilas and mezcals, but don't know enough about what are worth grabbing if I see them. I've had Ocho, Siete Leguas, Pasote, G4, and Del Maguey that I've enjoyed, but that's about it. I saw random bottles of Fortaleza last time I was in Chicago, but their prices were jacked up.
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Dec 14, 2023 14:56
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 https://us.empirical.co/pages/empirical-x-doritos Vacuum distilled Doritos nacho cheese liquor from guys who used to work at Noma and Fat Duck
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Dec 14, 2023 20:36
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No. Just gently caress all the way off with that poo poo.
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Dec 14, 2023 20:49
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The doritos logo embossed in monochrome on that classy rear end box is some serious Taco Bell in Demolition Man poo poo
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Dec 14, 2023 20:53
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Honestly, would. You only live once.
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Dec 14, 2023 20:58
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Live más!
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Dec 14, 2023 21:10
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So..what is it? Doesn't say vodka. It doesn't say anything, actually. Is it a bourbon? Cuz Doritos are made form corn.
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Dec 14, 2023 21:20
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Kenning posted:Honestly, would. You only live once. I am contractually required by my brain to try gross poo poo like this if I see it. I will not buy a bottle. I have that much control.
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Dec 14, 2023 21:25
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https://us.empirical.co/pages/empirical-x-doritos We are uncategorized We break away from conventional spirit categories. We are driven by curiosity and the pursuit of new flavor experiences. We do everything from scratch, build our own machinery and bring together new and forgotten ingredients across cultures and communities. Empirical stands apart - unbound by convention, undefined by categories. So it’s just Doritos liquor.
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Dec 14, 2023 21:26
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Probably just NGS diluted down and infused. e: tiny possibility they fermented and then distilled actual Doritos, but the world is not so beautiful.
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Dec 14, 2023 21:28
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What is NGS?
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Dec 14, 2023 21:30
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Sorry, neutral grain spirits.
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Dec 14, 2023 21:32
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Nacho grain spirits
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Dec 14, 2023 21:32
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Empirical’s big gimmick is that they use vacuum distilling at scale to extract flavor out of things without using cooking heat. They can extract flavor out of all sorts of weird things without altering the flavor. As I understand it, they infuse the ingredient in spirit, then distill it under vacuum, and the flavor will be in the distillate Their plum liquor is wonderful
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Dec 14, 2023 21:52
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Kenning posted:Probably just NGS diluted down and infused. Quite likely MGP juice.
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Dec 14, 2023 23:37
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AlexDeGruven posted:Quite likely MGP juice. They're in Copenhagen, so that's unlikely for cost reasons
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Dec 14, 2023 23:45
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bloody ghost titty posted:They're in Copenhagen, so that's unlikely for cost reasons Ahh, I didn't look into that. It was already too repellent for me to dig, heh.
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Dec 15, 2023 00:12
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Any goo Thai rums? I was walking by a liquor shop and saw Erawan Rum in the window and one can never have enough rum.
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Dec 15, 2023 03:15
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Corb3t posted:I've heard Tempus Banane has more banana bread spice, while Giffard has more straight banana flavor. I actually managed to track down a bottle of Giffard Banane du Bresil and Abricot du Roussillon locally, but would also like to have Tempus Fugit's Banane on hand as well. Even though I made my own creme de cacao, I also plan on picking a bottle of Tempus Creme de Cacao as well, and maybe a bottle of their menthe. Their Absinthe looks interesting, but it wasn't for available at any Binnys near our airbnb. For coconut liqueurs I really like Clement Mahina Coco (it's an agricole base and it kicks rear end) and Kalani coconut liqueur.
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Dec 15, 2023 05:44
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| # ? Jun 6, 2024 05:23 |
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Corb3t posted:Otherwise, I just plan on grabbing any sugarcane rums I can find - Agricoles, Haitian Clairins, Mexican rums, etc. I'd like to dabble more into tequilas and mezcals, but don't know enough about what are worth grabbing if I see them. I've had Ocho, Siete Leguas, Pasote, G4, and Del Maguey that I've enjoyed, but that's about it. I saw random bottles of Fortaleza last time I was in Chicago, but their prices were jacked up. I feel like the world is sleeping on pot still sugarcane rum and rhum agricole. Every hole in the wall liquor store near me sells Babencourt white and aged for cheap.
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Dec 15, 2023 05:45
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