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Apparently they buy from a "small family farm" with their own "patented press." I really doubt this is better than my own recipe, but I'll be damned if I buy a bottle to find out.
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Nov 13, 2018 16:32
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Ripe pomegranates actually have a pretty crazy juice yield, so there's no excuse for $22/pint grenadine except to take advantage of people with too much money and too little sense, which I guess isn't a bad thing. e: Here's the patented press I used when I did grenadine from scratch at my first bar: https://www.amazon.com/CO-Z-Commerc...rus+press&psc=1 they're full of poo poo Fart Car '97 fucked around with this message at 19:16 on Nov 13, 2018 |
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Nov 13, 2018 19:13
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I thought for poms the best method was to give a quick blend to break up the juice pods or w/e and then strain?
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Nov 13, 2018 20:36
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My company is launching next year and as lame as it sounds, I want to create a "corporate cocktail" for shits and giggles. It's a joint venture -- the green company has put up 51% of the capital, and the red company has put up 49%. So already I have my colors and ratios. When I think of green, Midori and Chartreuse are the first that come to mind. For red, campari, grenadine, or some sort of cherry/strawberry liqueur. Chambord and cassis are a bit too dark red. Any suggestions? All I can come up with is a layered shot but that's not exactly a cocktail. Apparently it's possible to layer frozen cocktails as well, but I've never even tried that. Doesn't have to be good or even drinkable. Considering the latter, a clear base should be fine as well. I don't expect anyone to actually drink it ever. It's mostly just about nailing the colors. zmcnulty fucked around with this message at 22:41 on Nov 13, 2018 |
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Nov 13, 2018 22:39
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Green/Red the first thing that comes to mind is a sangria float in a margarita. You'd have to work to make it real green, and probably have to stir in the float to half of it to get it red enough.
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Nov 13, 2018 22:44
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zmcnulty posted:My company is launching next year and as lame as it sounds, I want to create a "corporate cocktail" for shits and giggles. Luxardo sangue morlacco liqueur
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Nov 14, 2018 07:27
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That stuff is even darker than the things he suggested were too red tho? Just do a layered Midori/Campari shot
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Nov 14, 2018 15:51
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If you don’t care that it tastes good or is a cocktail then use food coloring. I’m kind of confused what your goal is.
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Nov 14, 2018 21:06
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As long as the glassware is made out of duct tape
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Nov 14, 2018 21:10
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You could also do two mini cocktails designed to be drunk together. Green chartreuse and lime, and Campari and OJ or something. Or like a Banderita - shot of blanco tequila, lime, and sangrita.
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Nov 14, 2018 21:16
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Red and green Jello shots. A pair of drinks that go together does seem likelier to leave you with something drinkable. If there's a sufficiently red vermouth out there, maybe a Bijou with the Chartreuse in one glass and the vermouth in the other.
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Nov 14, 2018 21:46
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Plus, if the layering doesn’t work right, red and green makes brown. Probably not the look you want.
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Nov 14, 2018 22:36
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What's the ideal beer for a Camparty?
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Nov 16, 2018 01:25
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Citrus radler.
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Nov 16, 2018 03:26
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Cheap lager. High Life. Coors. Gansett.
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Nov 16, 2018 05:16
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It's not a camparty if it's not highlife
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Nov 17, 2018 06:17
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I've had a good time using Session for a camparty.
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Nov 18, 2018 23:43
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That's great but it's not a camparty
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Nov 19, 2018 16:45
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With it getting colder, I'm returning to the Chub and Amaro Montenegro. There's no good name here.
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Nov 19, 2018 17:21
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La Scozzese Vita?
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Nov 19, 2018 22:38
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Was on vacation in Hawaii and this guy at a farmers market had kaffir limes he was just giving away. Promptly got all the best ones and made a syrup from the peels, took it home in a plastic bottle. Didn't have my nice peeler with me so I got a lot of pith in too. It kind of hits bittersweet upfront but you get the nice perfumed taste more on the finish. What to use it in? I'll probably just fold into my personal modified mai tai recipe that has Agricole Blanc Rhum as the main base but other ideas could be cool too.
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Nov 20, 2018 18:23
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I've always found makrut limes to work best in drinks that have lighter flavors (gin, white rum, ect). Makes great daiquiris and the likes.
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Nov 20, 2018 18:29
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Just stir that with your agricole and some lime juice and make some ti punch.
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Nov 20, 2018 19:45
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wormil posted:I mostly drink whiskey and am out of touch with other liquor brands. Going to do Margaritas again this weekend. In the past I used to buy 1800 but my buddy didn't want that so we got Cabo Wabo which I do like but if I can save a few bucks that would good. So basically what are some good tequilas in that price range. Or maybe 1800 is the best bargain tequila? I saw that Jose Cuervo has some agave. Lots of other brands too. Don't drink too many margaritas but these are good blancos for the money if you're looking to mix:
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Nov 24, 2018 21:26
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i use jimador and think it does perfectly fine as a margarita
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Nov 24, 2018 22:03
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wait this is a conversation from six months ago
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Nov 24, 2018 22:04
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I was wanting to make a "Sierra Madre Martini" inspired by Fallout: New Vegas. I'm angling toward 100 proof vodka, Tanqueray 10, absinthe, and orange bitters with an orange slice for garnish. My question is specifically about getting the Cloud in. I would want to scorch something with a blowtorch and let the glass fill with smoke, but I'm not sure what kind of smoke works with that flavor combination.
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Nov 24, 2018 22:41
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Maybe a peach or pear wood to add some sweetness? Alternatively, walnut's got a nice bitterness if you want to build on the bitter flavors that can be there in the gin and the orange. I'd stick away from hickory or mesquite; they're going to just gently caress it up with heavy faux-bacon flavors that won't work with the less savory stuff you're doing. e: Alder or cherry might be nice too; they're both subtler woods that tend to be used for more delicate flavors, but I've never tried using either with basically anything.
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Nov 24, 2018 22:52
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Whalley posted:Maybe a peach or pear wood to add some sweetness? Alternatively, walnut's got a nice bitterness if you want to build on the bitter flavors that can be there in the gin and the orange. I'd stick away from hickory or mesquite; they're going to just gently caress it up with heavy faux-bacon flavors that won't work with the less savory stuff you're doing. I'll experiment with some of those. Another goon suggested I char orange peels instead, but I need to see how much smoke actually comes off.
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Nov 24, 2018 23:03
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Shell out the money for a good tequila please. Even for mixing. The cheaper tequilas are incredibly environmentally and economically exploitative in their production and business methods.
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Nov 24, 2018 23:46
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Fart Car '97 posted:Shell out the money for a good tequila please. Even for mixing. The cheaper tequilas are incredibly environmentally and economically exploitative in their production and business methods. What do you recommend?
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Nov 25, 2018 00:17
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Fart Car '97 posted:Shell out the money for a good tequila please. Even for mixing. The cheaper tequilas are incredibly environmentally and economically exploitative in their production and business methods. Is Lunazul an evil tequila? It's my go-to for blancos.
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Nov 25, 2018 00:22
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Siembra Azul is the gold standard imo. In the $30 range
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Nov 25, 2018 00:54
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Lunazul is owned by Heaven Hill. They’re pretty decent. Tequila in and of itself is environmentally destructive. Just don’t use that trash agave syrup
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Nov 25, 2018 02:18
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http://www.rudotecnico.com/index.html I love Rudo Tequila so much.
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Nov 25, 2018 02:35
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So, what’s the go-to whiskey for an old fashioned? I’ve been drinking it this week with a Bulleit Rye, but some people suggest bourbon. But, to be fair, people can’t even agree on how many dashes of angostura bitters or if there’s fruit in it or not.
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Nov 25, 2018 06:51
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Rye is the best whiskey and the most traditional for it, so  I have a port question. What does one do with port? Got a bottle of ruby for splashing into the turkey day gravy, 100% required, and now my wife and I are just...sipping it chilled. It's actually really tasty that way and probably we can get through the whole bottle, but is there anything people would suggest for a relatively cheap bottle of ruby porto?
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Nov 25, 2018 13:44
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silvergoose posted:I have a port question. What does one do with port? Got a bottle of ruby for splashing into the turkey day gravy, 100% required, and now my wife and I are just...sipping it chilled. It's actually really tasty that way and probably we can get through the whole bottle, but is there anything people would suggest for a relatively cheap bottle of ruby porto? You could make gløgg. But yeah, nothing wrong with just drinking the stuff as-is.
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Nov 25, 2018 14:03
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virinvictus posted:So, what’s the go-to whiskey for an old fashioned? I’ve been drinking it this week with a Bulleit Rye, but some people suggest bourbon. I make most of my OF's with Redemption Bourbon. It's not at all fancy or storied (Midwest Grain Products in Indiana) but it has a mash bill (75% corn and 21% rye) that I've found favorable when making an Old Fashioned. Redemption also makes a 'rye-forward' bourbon that is 60% corn, 36% rye, and 4% barley for a similar price (~$25-30). silvergoose posted:I have a port question. What does one do with port? Since we're on the topic, you can make a Port Old Fashioned by substituting 0.25 - 0.50 oz of Port for bourbon/rye. A local bar in the area recently had a Sherry Old Fashioned that I thought was tasty. If you're into maple syrup in your cocktails, I've heard great things about Saveur's Second Circle.
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Nov 25, 2018 14:26
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virinvictus posted:So, what’s the go-to whiskey for an old fashioned? I’ve been drinking it this week with a Bulleit Rye, but some people suggest bourbon. With a modern order, you can expect to get bourbon. Rye would have been one of the most common whiskeys back when the recipe was first written down in the 19th century, but today it's usually bourbon. A bourbon Old Fashioned comes out much milder, though if you mix it right it'll still have a kick. I've tried introducing two friends of mine to classic cocktails, and while they loved stuff like the Aviation and Paper Plane they had trouble getting through an Old Fashioned. The amount of liquor isn't really different, but there's not as much dilution so it comes off strong. The fruit is sort of a travesty brought along by the end of Prohibition. There were a few pre-Prohibition recipes that involved fruit, but they definitely weren't common. By the 1960s, an Old Fashioned was practically a fruit salad and could be topped up with carbonated water or even lemon-lime soda, giving you a weak and fruity drink instead of the morning pick-me-up it started as. The Old Fashioned is generally a very bold, liquor-forward drink with few ingredients. I would recommend you start with the classic and then start experimenting from there: * 2 oz. whiskey * 1 sugar cube (or 1 or 2 teaspoons of simple syrup) * 2 or 3 dashes of bitters If using a sugar cube, place it at the bottom of the glass, soak it with 2 or 3 drops of bitters, and muddle it with a muddler or the handle of a wooden spoon until it's nice and crushed up. If using syrup, just add it with the rest of the liquid ingredients. Drop in a large ice cube (always use a big 2-inch ice cube that fills the glass so it melts slower, keeping the drink cool without diluting it before you're done), add the liquid, and stir for about 20 or 30 seconds. If you used sugar and don't want it at the bottom of the glass, mix it in your shaker tin and strain it into a serving glass. The ice serves as the dilution without making the drink too weak. From there, you can start experimenting. My favorite bar uses demerara syrup, which has a more caramel-like taste than white sugar without the molasses flavor of brown sugar. For a garnish, a lemon twist is good because the scent of the lemon as you drink works well with the taste of the sweetened whiskey. And you can riff on it further and replace the whiskey entirely; when Jerry Thomas wrote his bar manual in 1862, the Old Fashioned was just a "whiskey cocktail" and you could make the exact same recipe with brandy or gin (especially something like Bols Genever, which has a maltier flavor like the missing link between whiskey and gin). You can make an "Improved" cocktail by adding a few drops of Luxardo Maraschino and absinthe. The brandy and gin cocktails from Thomas added a few drops of Cointreau, and there's no reason you can't add that to a whiskey one. Then you can mess around with stuff like mezcal and tequila. Try different types of bitters, like orange bitters instead of Angostura or Scrappy's Cardamom Bitters. For the whiskey, I say just try stuff. Everything from Larceny to Jack Daniels to Old Grand-Dad have been used. "Best" is going to be subjective to your taste in whiskey.
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Nov 25, 2018 17:52
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