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JUST MAKING CHILI posted:Tonight I made a Penicillin Get the weekend started right! I made another Penicillin with some changes and I like it better. 1.5 oz Dewars White label blended scotch .5 oz Drambuie .25 oz Ardbeg Wee Beastie .5 oz Lemon juice .5 oz Portland Syrups Ginger syrup Shaken, double strained, Ardbeg float on top. Drambuie instead of honey syrup and to make up for the lower proof Dewars replacing cask strength Abelour. And the float of Ardbeg brings more smoke to the nose than mixing it with the rest of the drink.
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Dec 16, 2023 00:04
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mods please change OP's name to JUST MAKING COCKTAILS tia
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Dec 16, 2023 00:19
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Dmitri-9 posted: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. Michigan has trouble getting JM Rhum allocations nowadays. It’s having its moment but nothing compared to other spirits. I can’t complain - you can get some great still strength sugarcane rums for under $50 a bottle.
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Dec 16, 2023 01:22
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My wife has grown to enjoy Luxardo Limoncello and was wondering if there is anything similar for other citrus fruits.
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Dec 16, 2023 21:54
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I've seen orangecello before. Not sure what else is out there.
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Dec 16, 2023 21:58
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Grand Fromage posted:I've seen orangecello before. Not sure what else is out there. I’ve had grapefruit and mint made by a Sicilian colleague. It’s nothing terribly fancy- macerate the (thing that’s about to go to waste) in sugar then add high proof booze to extract. The mintocello was an eye opener, especially living in the land of juleps.
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Dec 16, 2023 22:34
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Nocino is a good Italian sweet and bitter liqueur made with walnuts. There’s a lot of “cellos” too, but I’ve never tried anything besides limoncello.
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Dec 16, 2023 22:57
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Thanks for the suggestions on the mint chocolate martini. Turns out I already had a crème de cacao and two crème de menthes, but I figured why not try out the $40 crème de cacao Definitely worth the money. Hiram Walker’s products aren’t bad, it’s just that the Tempus Fugit and Bols are so much more complex Drink itself was cloying sweet, which was fine for the party but I think the suggestion of bittering it up a little probably would have been received well too I did two nitro chargers on the whipped cream which was a little too firm, next time I would do one charger Steve Yun fucked around with this message at 04:53 on Dec 17, 2023 |
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Dec 17, 2023 04:50
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Something I just found funny and had to share: Google suggested this drink recipe to me, and apparently a lot of other people too. I've never seen a recipe with such a high percentage of negative reviews before. I only wish I'd taken these screenshots last night because the one positive review wasn't there yet. But the negative reviews are still pretty funny.   
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Dec 17, 2023 12:53
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Steve Yun posted:Hiram Walker’s products aren’t bad  Sir Lemming posted:Something I just found funny and had to share: oh no! lol, "I liked it alot!" -Cory F... er, user_12393492 that's the ticket TengenNewsEditor fucked around with this message at 15:02 on Dec 17, 2023 |
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Dec 17, 2023 15:00
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jesus christ lol that margarita sounds punishing
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Dec 17, 2023 18:07
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I mean I feel like coconut isn't the worst flavor to go with tequila, but the coconut milk is just ... yeah no
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Dec 17, 2023 18:09
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I've had amazing Christmas themed margaritas (usually a bit of cranberry and/or cinnamon syrup does the trick) and I've also had a great margarita-ish drink that had mezcal and toasted coconut. But just going all in on coconut... No thanks.
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Dec 17, 2023 19:52
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I love coconut but I'm not quite sure what it has to do with Christmas. And you really gotta know what you're doing if you're going to put unsweetened coconut milk in a cocktail
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Dec 17, 2023 19:58
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Human Tornada posted:I love coconut but I'm not quite sure what it has to do with Christmas. And you really gotta know what you're doing if you're going to put unsweetened coconut milk in a cocktail Both unsweetened AND sweetened! For reasons that are obvious. Wait, is "obvious" the word I'm looking for?
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Dec 17, 2023 21:24
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Sir Lemming posted:Both unsweetened AND sweetened! For reasons that are obvious.
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Dec 17, 2023 21:29
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LMAO woosh Anyways this thread reminded me of the Coco and Ice, maybe I'll buy some coconut milk next time I'm at the store. Anyone know if the Caffe Lolita is sweet? I have the St. George right now, which is not. 
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Dec 17, 2023 22:01
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I blend Coco Lopez with canned coconut milk all the time to cut the sweetness. It shortens the shelf life quite a bit but if you’re using a bunch for a party or something it has a really nice texture and allows you some room to play with other liqueurs or sweeteners.
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Dec 17, 2023 23:09
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Cranberry bitters - any cocktail ideas? Looking for something with rum or whiskey mostly.
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Dec 19, 2023 15:17
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Bird_App_Refugee posted:Cranberry bitters - any cocktail ideas? Looking for something with rum or whiskey mostly. Maybe try a fog cutter subbing the cranberry bitters for the sherry?
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Dec 19, 2023 18:31
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A very dry cosmopolitan.
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Dec 19, 2023 21:00
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I have a lot of grapefruit on hand I processed it all. Trying to think of something cool to make besides my usual. Thinking gin salty dog riff with msg tincture and little bits of campari and aperol both. Gin salty dog riff with msg tincture and little bits of campari and aperol both - This was kind of a fail. It overpowered the gin. I basically make it like a liqueur with the peels steeped in overproof rum and sugar then juice added to dissolve leftover sugar. Comb Your Beard fucked around with this message at 12:58 on Dec 20, 2023 |
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Dec 19, 2023 23:33
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Volcano Bowl is my favorite way to use up large amounts of grapefruit, it’s about 3 servings but is best served in a tiki bowl. 6 oz grapefruit juice 2 oz fresh lime juice ¾ oz maple syrup ½ oz sugar syrup 3 oz Demerara rum 2 oz gold jamaican rum 1 oz gold puerto rican rum White Rum Seabreeze is good too. Fill a highball glass with ice then add 2 oz rum, juice of half a grapefruit and top up with cranberry juice.
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Dec 20, 2023 00:28
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My partner had a cocktail named the Mistletoe Mule whilst on holiday in Budapest. Wondering if anyone could make a guess at the measurements to replicate it? The ingredients were: Vodka Italucus Bergamotto Peach (assuming syrup) Lime (assuming juice) Fever tree Ginger beer/ale tonic I've got all the components but have no idea where to start on workshopping this, given the volume of ingredients compared to I.e a normal mule.
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Dec 20, 2023 18:25
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1.5 vodka, .5 of everything else, 3-4ish ginger beer to top off is usually a good starting point, depending on the sweetness of your ginger beer
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Dec 20, 2023 19:00
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I’d probably start with something like 2 vodka, .25 each Italicus and peach syrup (if it was really syrup) and .5 lime. Taste at that point and adjust if you need to (depending on the sourness of your limes and sweetness of your syrup). Then shake, strain over fresh ice, top with ginger (or do the cool technique I’ve seen lately where you add half the lengthener first—keeps the bubbles better). Me, I’d be tempted to add mint and swap fresh peach in for the syrup (both muddled, double strained, and fresh ones used as garnish). E: ha, I had 1.5/.5/.5/.5 in mind originally too and changed my mind as I wrote the post.
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Dec 20, 2023 19:07
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Anyone here had Yzaguirre vermouth? Solid in a martini?
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Dec 20, 2023 19:59
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Thanks both, i am torn on whether it was peach juice or syrup so can defo try both and see which is closest.
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Dec 20, 2023 20:40
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Shocked to find a fully stocked shelf of green chartreuse in NC. Early Christmas!
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Dec 20, 2023 23:34
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Nice. I picked up extra when I saw it but sometimes I lie awake at night thinking about how I only have ~100 Last Words in the house.
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Dec 20, 2023 23:35
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Anybody have any good recommendations for yellow Chartreuse cocktails?
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Dec 20, 2023 23:36
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So far I haven’t seen chartreuse disappear yet from Los Angeles
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Dec 20, 2023 23:52
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Mr_Chicken posted:Thanks both, i am torn on whether it was peach juice or syrup so can defo try both and see which is closest. I’d guess syrup. If you want to make a syrup from fresh peaches (if you can find any good ones right now), my go to recipe is mix the fruit with half of its weight in sugar. Easiest way would be to chop, blend, and strain the fruit, then weight it. Say you get two ounces of peach, then add one ounce of sugar and whisk every once in a while until it’s dissolved. A half ounce of so of tasty vinegar might help balance it in the cocktail too. Or just go buy a jug of peach nectar
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Dec 20, 2023 23:56
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my kinda ape posted:Anybody have any good recommendations for yellow Chartreuse cocktails? Try an Alaska. 2oz gin, half ounce yellow Chartreuse, half ounce dry vermouth or dry sherry, two dashes orange bitters, lemon twist.
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Dec 21, 2023 00:12
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my kinda ape posted:Anybody have any good recommendations for yellow Chartreuse cocktails? Naked and Famous is probably the most well known and popular. My favorite is a last word riff called Closing Argument 3/4 rye 3/4 Gran Classico 3/4 lemon 3/4 yellow chartreuse
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Dec 21, 2023 00:37
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Greenpoint for a Manhatttan riff.tonedef131 posted:Naked and Famous is probably the most well known and popular. My favorite is a last word riff called Closing Argument Sub Benedictine for Gran Classico and you have a Monte Cassino.
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Dec 21, 2023 00:56
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Need a white elephant gift. I know a few people in the group would like to begin making cocktails at home so I was thinking of making a set of the basic secondary ingredients. Things like sweet vermouth and Cointreau. Any other ingredients like this that will open their options up?
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Dec 21, 2023 05:43
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Depending, a large bottle of ango could be a great gift. Helps show them what bitters does to a drink, so many drinks require or benefit from it. Always something needed if they get into it.
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Dec 21, 2023 06:38
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I had a negroni that was flavoured with pandan last night and I loved it. Is there a reliable way to get pandan flavour into a drink that doesn't rely on having leaves on hand?
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Dec 21, 2023 09:01
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You can get pandan extract at Dutch or Indonesian grocers. It will do the trick.
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Dec 21, 2023 09:57
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