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i just have a beer in those cases
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Mar 3, 2024 15:52
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When I was 21 and new to being in bars, I ordered a Tom Collins at a dive-rear end dive bar. The drink I received was red, garnished with a maraschino cherry, and tasted like sweet pickle juice. I’m still not sure if the bartender genuinely didn’t know how to make one or if he was loving with me. Miss that place  But yeah, that’s why my standard drink order is Dewars and soda or beer, unless I’m in a place explicitly called a “cocktail bar.”
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Mar 3, 2024 17:21
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My fiancée and I are working on finding a drink to use as the 'signature cocktail' for our wedding this fall. After iterating over a bunch of options, we've landed on the mule-adjacent drink below. We were looking for something that could be made non-alc without any changes and still be good, had a fun color, and isn't super "normal". I was hoping to get some opinions, both about the drink and how much the caterer is going to hate us for using so much juice. I feel like it's missing something, for me, but I can't figure out what. 2oz pomegranate juice 2oz pineapple juice 1/2 oz lime juice 2oz vodka 3-4 oz ginger beer Serve in a highball glass over some ice and garnish with lime. We're a little stuck with vodka, despite it not being my favorite, because she doesn't like bourbon and gin is a tough liquor for a crowd. The caterer makes the liquor available for other drinks, and vodka seems the most flexible in that case. Thoughts?
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Mar 4, 2024 01:54
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AlexDeGruven posted:If the bartender is clearly not a bartender I go with a neat pour, Hendricks and soda (I don't like tonic)  pretty good chance of them giving you tonic instead of soda anyway though
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Mar 4, 2024 02:05
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"Soda... like coke?"
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Mar 4, 2024 02:26
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What really surprised me was that you can’t get a decent drink at a casino, at least at Foxwoods or Mohegan Sun. These are places that try to create an image of opulence and class, and that have dedicated cocktail bars, but no amount of money can get you a real drink there. Maybe in the steakhouses.
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Mar 4, 2024 03:56
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you ate my cat posted:My fiancée and I are working on finding a drink to use as the 'signature cocktail' for our wedding this fall. After iterating over a bunch of options, we've landed on the mule-adjacent drink below. We were looking for something that could be made non-alc without any changes and still be good, had a fun color, and isn't super "normal". I've done my fair share of wedding bartending. Ten ounces is a big loving drink. You'd have to serve that without ice to fit it into whatever glassware the venue's got. Two ounces of vodka is a bit of a big serve for a highball, too. Scale that back to something like: 1.5oz vodka 1oz pineapple 1oz pomegranate 0.5oz lime top with ginger beer, definitely not as much as 3-4oz And everybody will be happy. You won't use up as much juice, people will be able to drink more than one, and it'll fit in normal glassware.
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Mar 4, 2024 05:41
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For the NA version, you should just be able to whack the vodka. It shouldn't be adding that much flavor to begin with.
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Mar 4, 2024 13:34
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Wanna make a clear blue cocktail and call it Water of Life Option 1: use butterfly pea flower for color. Concern: can’t have any acidity because it will turn purple Option 2: blue curaçao, like in an Adios Motherfucker. Concern: I heard it doesn’t taste great Option 3: make any cocktail, use blue food dye Any suggestions?
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Mar 10, 2024 14:00
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Steve Yun posted:Wanna make a clear blue cocktail and call it Water of Life it's #3
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Mar 10, 2024 14:20
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Steve Yun posted:Wanna make a clear blue cocktail and call it Water of Life
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Mar 10, 2024 14:28
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You'll have to have cinnamon. Also, blue Curacao is fine. I use it all the time. And in the concentration you would need to turn a clear drink light blue, it's only going to add a hint of flavor.
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Mar 10, 2024 15:56
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Mr. Wiggles posted:You'll have to have cinnamon. EDIT: Wray and Nephew probably has the right level of consciousness expansion for it. Strange Matter fucked around with this message at 16:16 on Mar 10, 2024 |
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Mar 10, 2024 16:12
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Hot pink is a color I wish was easier to achieve, in a clear drink (martini-glass style). There are lots of red ingredients I've tried but they always end up edging more toward the orangey side of red than "pink panther" which is what I'm going for. After Shock is close but it's a bit much at the levels you need
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Mar 10, 2024 18:33
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IMO there's no real reason to buy blue Curacao, just use a higher quality orange liqueur and add a drop or two of food coloring if it needs to be blue.
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Mar 10, 2024 18:54
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Human Tornada posted:IMO there's no real reason to buy blue Curacao, just use a higher quality orange liqueur and add a drop or two of food coloring if it needs to be blue. dude this is like that old chili recipe comic where he tells you to throw away your premixed chili seasoning packet, then tells you to use the exact seasonings contained in the packet. orange curacao + blue food coloring = blue curacao
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Mar 10, 2024 19:45
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Except there are actually good clear curaçaos and not so much on blue ones. Marie Brizard is probably okay, but the rest are sugary abominations.
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Mar 10, 2024 19:59
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Bad curaçao/triple sec will absolutely ruin a drink. Just because it's blue doesn't mean the drink needs to taste terrible. Use the good poo poo. And do you really want a bottle of awful blue bullshit taking up space in your bar?
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Mar 10, 2024 20:10
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Marie Brizard and Giffard both make good quality blue curacaos. I'd definitely avoid DeKuyper.
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Mar 10, 2024 20:11
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Yeah those sound fine I've never seen them at my store though
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Mar 10, 2024 20:13
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I have an assumption that everything Bols and DeKuyper makes are trash I should avoid and I dunno where that came from. Am I correct or being dumb?
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Mar 10, 2024 20:14
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I would never buy anything from those brands (or hiram walker)
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Mar 10, 2024 20:16
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Grand Fromage posted:I have an assumption that everything Bols and DeKuyper makes are trash I should avoid and I dunno where that came from. Am I correct or being dumb? Pretty much correct although I did buy the Bols Genever because it seems pretty well regarded. My general impression is that Bols products in general aren't great but are probably preferable to DeKuyper and Hiram Walker.
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Mar 10, 2024 20:24
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Yeah I think Bols has a few higher shelf things, I was just thinking the liqueurs with the big BOLS label.
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Mar 10, 2024 20:26
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prayer group posted:dude this is like that old chili recipe comic where he tells you to throw away your premixed chili seasoning packet, then tells you to use the exact seasonings contained in the packet. Okay but my thoughts on the matter are of a practical nature and not ideological. If I have a bottle of for example Pierre Ferrand already sitting on my bar, why am I going to buy something not as good and have it take up space just because it's blue? Even if the good blue stuff were available in my state, why would I bother when I already have a bottle of blue food coloring in the kitchen that takes up like 1/100th of the space?
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Mar 10, 2024 20:33
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Data Graham posted:Hot pink is a color I wish was easier to achieve, in a clear drink (martini-glass style). There are lots of red ingredients I've tried but they always end up edging more toward the orangey side of red than "pink panther" which is what I'm going for. Dried hibiscus infusion/tincture/syrup might do the trick for you. Doesn’t take long to infuse and makes a dark rich magenta so you don’t need to use much.
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Mar 10, 2024 20:41
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I don't get blue curacao because it freaking stains everything also though I don't have a dedicated curacao I just use Cointreau when I need it
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Mar 10, 2024 21:24
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Human Tornada posted:Okay but my thoughts on the matter are of a practical nature and not ideological. that's pretty reasonable, yeah there's a cocktail bar in town that i like quite a bit who uses Giffard blue curacao instead of any other orange liqueur in all of their cocktails and it's really funny to me. their Corpse Revivers are like, green. it rules
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Mar 10, 2024 22:11
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Steve Yun posted:Wanna make a clear blue cocktail and call it Water of Life https://x.com/batsdune/status/1766669590195482854 Just buy it.
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Mar 10, 2024 23:06
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Finally finished my basement bar. I’ve been working on it for 3 years after driving to Michigan to source a 12’ live edge hickory board then shaping, epoxying and finishing it into shelves. Finally hung the last couple this weekend and installed a foot pedal on my faucet. My Mom and niece’s birthdays are on St Patty’s so I’ll be hosting the family this weekend and will put it through its paces.   Nice to have some room so I can start buying rum again!
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Mar 11, 2024 22:15
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Very nice. When is the Goon meetup?
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Mar 11, 2024 22:46
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tonedef131 posted:Finally finished my basement bar. I’ve been working on it for 3 years after driving to Michigan to source a 12’ live edge hickory board then shaping, epoxying and finishing it into shelves. Finally hung the last couple this weekend and installed a foot pedal on my faucet. My Mom and niece’s birthdays are on St Patty’s so I’ll be hosting the family this weekend and will put it through its paces. Yes. You need more rum.
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Mar 11, 2024 22:54
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What’re the two in the top shelf
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Mar 11, 2024 22:58
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looks great. Would like to see higher res photos!
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Mar 11, 2024 23:32
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Steve Yun posted:What’re the two in the top shelf One is an extra anejo from Cava de Ora. I’m more of a blanco guy and don’t love tequila neat so I kinda just save it for when those types are over. The other is an apple aperitif that he found on a small island off Quebec where they grow the fruit inside the bottle then package the spirit around it. Still trying to figure out how to populate the top shelf because it’s pretty short and too high for casual reaching. TengenNewsEditor posted:looks great. Would like to see higher res photos!  
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Mar 12, 2024 01:39
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Put your St. Germain in the fridge...
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Mar 12, 2024 01:46
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Waltzing Along posted:Put your St. Germain in the fridge...
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Mar 12, 2024 10:47
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No effect on flavor but it can get cloudy
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Mar 12, 2024 12:39
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I’ve never had it go cloudy and my last bottle was around long enough that the cap deteriorated. I guess that’s not worth the fridge space for me, I’ll roll the dice.
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Mar 13, 2024 00:23
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I feel like I've heard "refrigerate your Campari and Aperol" too but never had an issue only things in my bar fridge are wines/vermouths, juices/mixers and syrups
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Mar 13, 2024 01:02
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