|
Rotten Cookies posted:What is this? Oh, here. 1 1/4 OZ GIN 3/4 OZ GRAPEFRUIT JUICE 1/2 OZ APEROL 1/2 OZ ST. GERMAIN 1/2 OZ LEMON JUICE 1 DASH SCRAPPY'S LAVENDER BITTERS MARTINI GLASS, LEMON TWIST. Someone gave us lavender bitters and well, we like venture brothers.
|
#
?
Jul 26, 2016 22:01
|
|
|
|
| # ? Jun 9, 2024 03:08 |
|
|
so, I have a bottle of Maine Distilling's dry gin which has a distinct menthol note that makes it kind of unsuitable for a lot of things you'd use a london dry for. Anyone have suggestions for cocktails that would make good use of a gin with pronounced minty flavor?
|
|
#
?
Jul 26, 2016 22:11
|
|
|
The thought of that makes me want to just put it in a gimlet or a gin stinger.
|
|
#
?
Jul 26, 2016 22:15
|
|
|
BBQ Dave posted:Oh, here. Anything with grapefruit juice is a great cocktail in my books. I always get a wierd look from bartenders when I ask if they have anything with it.
|
|
#
?
Jul 27, 2016 01:32
|
|
|
BBQ Dave posted:Oh, here. Had to ask, since I love the Venture Bros
|
|
#
?
Jul 27, 2016 04:56
|
|
|
cryme posted:so, I have a bottle of Maine Distilling's dry gin which has a distinct menthol note that makes it kind of unsuitable for a lot of things you'd use a london dry for. Anyone have suggestions for cocktails that would make good use of a gin with pronounced minty flavor? A place near here makes a gin mojito, maybe something like that?
|
|
#
?
Jul 28, 2016 02:31
|
|
|
Wait - alchemy dry gin from Maine craft distilling? If so, nice timing. I'm in the process of drinking what is basically a moscow mule with that gin:
Squeeze the lime a bit - definitely works with that gin. I'm using Reed's Extra Ginger Beer and St. Elder. Overall, it's really good you have to be careful on the St. Germains (or whatever you decide to use) because it can get super sweet very quickly. edit: Does a "dry" ginger beer even exist? FreelanceSocialist fucked around with this message at 23:19 on Jul 30, 2016 |
|
#
?
Jul 30, 2016 23:16
|
|
|
FreelanceSocialist posted:
try and find Glenheim's Spicy (not the standard one but the spicy, might actually be labeled as Glenheim's Hot?) -- been a few years since I had it but as far as I can remember it's probably what you're looking for. I used to live in a town where this one gas station in the middle of rural nowhere stocked it and haven't really seen it anywhere else since which is super weird -- it's got a REALLY good burn to it and barely any sweetness
|
|
#
?
Jul 31, 2016 02:49
|
|
|
FreelanceSocialist posted:Wait - alchemy dry gin from Maine craft distilling? If so, nice timing. I'm in the process of drinking what is basically a moscow mule with that gin: add some mint and you've got a nice twist on a gin-gin mule, which is also amazing.
|
|
#
?
Jul 31, 2016 03:44
|
|
|
I like q ginger beer a lot, it's spicy and super carbonated so I always cough when I'm about to drink it. I'm pretty sure chili flake is in the ingredients list
|
|
#
?
Jul 31, 2016 06:46
|
|
|
goferchan posted:try and find Glenheim's Spicy (not the standard one but the spicy, might actually be labeled as Glenheim's Hot?) -- been a few years since I had it but as far as I can remember it's probably what you're looking for. I used to live in a town where this one gas station in the middle of rural nowhere stocked it and haven't really seen it anywhere else since which is super weird -- it's got a REALLY good burn to it and barely any sweetness Blenheim's.
|
|
#
?
Jul 31, 2016 17:53
|
|
|
No luck on Blenheims - hit the grocery store and two little speciality food places today. Did get a 4-pack of Q, though.
|
|
#
?
Jul 31, 2016 18:13
|
|
|
While going ape on a chicken run with a sawzall, got handed a solo cup full of Arnold Palmer with sweet tea vodka and a quarter of a lemon squeezed in. Still have all my fingers and toes. For some redemption, found out last night that Smith & Cross makes an absolutely lovely Glasgow punch.
|
|
#
?
Jul 31, 2016 23:47
|
|
|
Only way to make it really.
|
|
#
?
Aug 2, 2016 07:07
|
|
|
I'm in the final 2-3 candidates for Bar Assistant position at the freakin Columbia Room , Finalist in the 2015 James Beard best cocktail program category  I should know in 1-2 days. Pray for me mah dudes
|
|
#
?
Aug 2, 2016 20:15
|
|
|
Get it! Good crew, glad they're back.
|
|
#
?
Aug 3, 2016 17:39
|
|
|
My in-laws live in DC, I'm down there 4-5 times a year. I hope you get the gig, and thanks for turning me on to a good bar regardless.
|
|
#
?
Aug 4, 2016 00:22
|
|
|
Does anyone have a good recipe for brandied or maraschino cherries? Just picked 4 liters of sour cherries on the weekend.
|
|
#
?
Aug 4, 2016 01:28
|
|
|
Demon_Corsair posted:Does anyone have a good recipe for brandied or maraschino cherries? Just picked 4 liters of sour cherries on the weekend. Pit cheries, cover in cherry eau-d-vie. Steep.
|
|
#
?
Aug 4, 2016 23:37
|
|
|
I got the job at Columbia Room 
|
|
#
?
Aug 5, 2016 13:09
|
|
|
Fart Car '97 posted:I got the job at Columbia Room  You'll share some of the best secret drinks, right?
|
|
#
?
Aug 5, 2016 13:12
|
|
|
Fart Car '97 posted:I got the job at Columbia Room drat dude hell yeah
|
|
#
?
Aug 5, 2016 15:22
|
|
|
Fart Car '97 posted:I got the job at Columbia Room Countdown to the first rear end in a top hat who asks you if you have stairs in your bar...
|
|
#
?
Aug 5, 2016 21:58
|
|
|
Mixology!
|
|
#
?
Aug 8, 2016 22:36
|
|
|
Demon_Corsair posted:Does anyone have a good recipe for brandied or maraschino cherries? Just picked 4 liters of sour cherries on the weekend. This one's solid: http://www.seriouseats.com/recipes/2011/07/brandied-cocktail-cherries-variations-on-maraschino-cherries-recipe.html I like to go for Luxardo maraschino as a liqueur though all are good options.
|
|
#
?
Aug 8, 2016 22:53
|
|
|
Has anyone made a lime simple syrup, like a Rose's but better? I want to make more gimlets, and that would be handy.
|
|
#
?
Aug 9, 2016 16:27
|
|
|
Either make a heated simple syrup with lime zest and strain or make a strong syrup with lime zest and cut to simple syrup proportions with lime juice once cooled.
|
|
#
?
Aug 9, 2016 16:41
|
|
|
Cool, thanks. I know that just using simple and lime juice isn't a lot of work, but it would also be nice to just pour a measure of one thing in my gin and be done with it. I'm also considering making a pitcher of gimlets for a party. Actually, that brings up a question. For a gimlet, do I want a decent gin like beefeater or Bombay, or something cheaper with a strong juniper flavor like Seagram's? 22 Eargesplitten fucked around with this message at 16:53 on Aug 9, 2016 |
|
#
?
Aug 9, 2016 16:50
|
|
|
22 Eargesplitten posted:Cool, thanks. I know that just using simple and lime juice isn't a lot of work, but it would also be nice to just pour a measure of one thing in my gin and be done with it. I'm also considering making a pitcher of gimlets for a party. Yeah plus lime cordial (like Rose's) isn't just lime juice and simple, it also incorporates the zest, so you'll be doing it right this way.
|
|
#
?
Aug 9, 2016 16:56
|
|
|
Just make an oleo with lime peels, add water when fully saturated.
|
|
#
?
Aug 9, 2016 17:44
|
|
|
MAKE NO BABBYS posted:Just make an oleo with lime peels, add water when fully saturated. This is the best option if you have the patience. And could add lime juice if you want.
|
|
#
?
Aug 9, 2016 17:46
|
|
|
That seems like it would be worth it. About how many limes would I want to zest for the oleosaccharum if I want to make about 8oz of syrup? What ratios do you all like for gimlets? 2 parts gun to 1 syrup? 3:1? 4:1?
|
|
#
?
Aug 9, 2016 18:15
|
|
|
6 oz of sugar and like 8 limes. Zest and chop, don't micro plane. Let sit for a few hours or days, dissolve at room temp with whatever combination of lime juice and water (I use all lime juice, but I don't do exactly equal parts - probably 8 oz of juice for 6 oz of sugar, and I add an oz or so of lime vodka - or gin if you want - to help preserve). Strain. Add some orange flower water if you want. Then I make gimlets at 2 oz gin, .75 oz lime juice, .5 oz lime cordial. If you don't add gin to the cordial, it also makes killer mojitos or daiquiris or... As a general rule syrups expand to about 1.5 of their original volume - so making a syrup of 8 oz water and 8 oz sugar will get you 12 oz of syrup.
|
|
#
?
Aug 9, 2016 21:11
|
|
|
Okay, thanks. Does orange blossom water go well with the lime for a gimlet? It seems similar to adding it to a lemon oleosaccharum for Limmer's club punch. Maybe I'll try making one with maybe one drop of it, or would that be too strong?
|
|
#
?
Aug 9, 2016 22:09
|
|
|
22 Eargesplitten posted:Okay, thanks. Does orange blossom water go well with the lime for a gimlet? It seems similar to adding it to a lemon oleosaccharum for Limmer's club punch. Maybe I'll try making one with maybe one drop of it, or would that be too strong? Honestly just skip it. You can always add it to your shakers when you're making a drink. I was just kind of throwing it out there because you can add whatever you want to put your own twist on it. One drop won't do anything. When I make one drink, I add like 5 drops and it's still barely noticeable.
|
|
#
?
Aug 9, 2016 22:19
|
|
|
Okay. For some reason I thought it was super strong.
|
|
#
?
Aug 9, 2016 22:30
|
|
|
If you have a vaccuum sealer that compresses rather than just melts the two sides of the bag together, you can make oleo in 20min flat.
|
|
#
?
Aug 10, 2016 02:59
|
|
|
I just finished my first shift at Columbia Room and oh my god I work in cocktail heaven
|
|
#
?
Aug 10, 2016 03:00
|
|
|
Fart Car '97 posted:I just finished my first shift at Columbia Room and oh my god I work in cocktail heaven any cool stories you can share?
|
|
#
?
Aug 10, 2016 04:15
|
|
|
|
| # ? Jun 9, 2024 03:08 |
|
|
silvergoose posted:
U can sub out the Gin in a corpse Reviver for Singani and its delicious
|
|
#
?
Aug 10, 2016 05:22
|
|