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Vegetable Melange posted:Your old Cuban spec is borked Better let Pegu know. Vegetable Melange posted:but where in the ever loving gently caress did you come up with this manhattan? It's essentially a double pour of the one from Employees Only, which also gives it a bit less dilution. So much better than the standard 'glass of bourbon with a splash of vermouth and some cherries'. *edit* http://thehoochlife.com/recipes/manhattan-cocktail/ Vegetable Melange posted:It's very vermouth forward and six point five ounces. Three spirit and four with dilution is a challenge for the unseasoned, this is the equivalent of giving someone a swirlie when they ask for sparkling water. I did say to halve it if needed  Vermouth hardly counts as an oz of liquor. Closer to a third. So that's about 3 for the rye, one for the triple and one for the vermouth. It's not much stronger (and more dilute) than a Last Word, which gets thrown around on every page. Just sounds epic BrosephofArimathea fucked around with this message at 04:47 on Dec 31, 2013 |
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Dec 31, 2013 04:19
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Butch Cassidy posted:It is also very good neat. And makes a dandy Sazerac. I'm with you on the Sazerac, but drinking VSOP neat says to me "get thee to yon liquor store." A neat cognac is XO, and I'll brook no argument on that.
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Dec 31, 2013 05:35
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VSOP tastes pretty drat good and XO is more than triple the price. That going all out is outstanding does not mean a solid middle grade is not worth sipping. And I am a dork who always has a bottle of XO on hand.
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Dec 31, 2013 08:41
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BrosephofArimathea posted:Better let Pegu know. I was phone posting so I pulled the m&h version which is drier, fair enough.
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Dec 31, 2013 15:34
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Yo Cocktail Thread, it being New Years Eve, I've got champagne questions. I'm doing champagne cocktails tonight and want some recommendations on a bottle of not-too-pricey probably-sparkling-wine. So, if you were going to be making French 75s (the gin ones) all night, what would you buy? Do I go dry? Sweeter? Prosecco? I love things with a lot of depth and/or herbal characteristics.
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Dec 31, 2013 17:52
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Nione posted:Yo Cocktail Thread, it being New Years Eve, I've got champagne questions. I'm doing champagne cocktails tonight and want some recommendations on a bottle of not-too-pricey probably-sparkling-wine. So, if you were going to be making French 75s (the gin ones) all night, what would you buy? Do I go dry? Sweeter? Prosecco? I love things with a lot of depth and/or herbal characteristics. My go-to, crowd-pleasing cheap sparkler is Saint-Hilaire. French but not technically champagne. Costco by me ususally has it for around $10, though other stores may have it for slightly more.
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Dec 31, 2013 17:54
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crazyfish posted:My go-to, crowd-pleasing cheap sparkler is Saint-Hilaire. French but not technically champagne. Costco by me ususally has it for around $10, though other stores may have it for slightly more. You do the Brut? My liquor store near me has it for $13, they also have a sweet version (equal to a demi sec), but I don't think that's what I want (really don't like very sweet wine of any kind). In other news, my mother-in-law just informed me that she went ahead and "bought champagne for the party." Barefoot Bubbly Moscato Spumante and some tropical flavored mess. Thanks?
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Dec 31, 2013 18:33
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Just made my first couple of frozen Strawberry Daiquiris. Recipe that I used: Serves 2: 75 ml (3 oz) Light rum 75 ml (3 oz) strawberry liqueur* 50 ml (1 lime) Freshly squeezed lime Enough frozen strawberries to make 400 ml (8 fl oz) total volume (approx 250g) Blend until smooth and slushy. Repeat until smashed. *Strawberry liqueur was home made as none of my local supermarkets were selling any. 250g strawberries roughly cut 150 ml (6 oz) vodka** ** Filter through a Brita x3 and you can use any poo poo vodka Steep strawberries in vodka for 2-3 days. Strawberries will go white and vodka will turn red! Sieve off fruit and discard Pass liquid through coffee filter Dilute with equal quantity of simple sugar syrup (50:50 sugar/water).
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Dec 31, 2013 19:26
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I just made agar-clarified orange juice for fancy mimosas. The yield was really lovely, probably due to machine-juicing the oranges instead of hand squeezing and straining. 750ml of juice yielded about 350ml after straining twice, and the final product should probably be vacuum-sealed to deaereate. Like most modernist recipes, it's super-impressive, but requires an utterly stupid amount of effort.
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Dec 31, 2013 19:58
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Nione posted:Yo Cocktail Thread, it being New Years Eve, I've got champagne questions. I'm doing champagne cocktails tonight and want some recommendations on a bottle of not-too-pricey probably-sparkling-wine. So, if you were going to be making French 75s (the gin ones) all night, what would you buy? Do I go dry? Sweeter? Prosecco? I love things with a lot of depth and/or herbal characteristics. I usually use Chandon from California. Roederer Estate is a good call if you want to use just slightly nicer stuff.
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Dec 31, 2013 20:57
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Nione posted:You do the Brut? My liquor store near me has it for $13, they also have a sweet version (equal to a demi sec), but I don't think that's what I want (really don't like very sweet wine of any kind). I like my sparklers dry, so all brut for me, all the time.
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Dec 31, 2013 21:14
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Nione posted:Yo Cocktail Thread, it being New Years Eve, I've got champagne questions. I'm doing champagne cocktails tonight and want some recommendations on a bottle of not-too-pricey probably-sparkling-wine. So, if you were going to be making French 75s (the gin ones) all night, what would you buy? Do I go dry? Sweeter? Prosecco? I love things with a lot of depth and/or herbal characteristics. I like Cava or Prosecco.
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Dec 31, 2013 21:51
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I just started using rhubarb bitters in my Dark and Stormies; it makes every single ginger ale amazing. What's a better recommendation for an every day dark rum than Kraken? It and Cruzan Black Strap are my favorite affordable dark rums, and I find the black strap is too mollasses-ey to really play well in this kind of cocktail.
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Jan 2, 2014 00:25
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^^^ I would consider Zaya. It's more straight-up booze than those rums, but still pretty darn sweet. I also think mixing Zaya and Amrut Old Port results in a Voltron-like superrum that I like to use (50/50) as a single rum. Enjoy experimenting. Speaking of experimenting, the local Whole Foods finally has Seville oranges. I'd love to make Kenning's orange punch, but I don't know that I'll have an excuse to put a bowl together for a little while. In the meantime, what do you guys think of subbing it in for the lime in falernum? (Thinking of using this recipe.) Any words of caution, wisdom or encouragement? pgroce fucked around with this message at 02:38 on Jan 2, 2014 |
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Jan 2, 2014 02:33
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Whalley posted:I just started using rhubarb bitters in my Dark and Stormies; it makes every single ginger ale amazing. What's a better recommendation for an every day dark rum than Kraken? It and Cruzan Black Strap are my favorite affordable dark rums, and I find the black strap is too mollasses-ey to really play well in this kind of cocktail. Don't stop buying that black strap, dude. Here's the build: 1.5oz Dark rum of your choice .75 oz lime Ice+shake in tin Strain into tall collins full of ice Short fill with ginger beer of your choice Float black strap - poo poo's so viscous that it'll float without a spoon pour Use a straw or another magical stirring device *as you drink it* It looks like a thunderstorm.
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Jan 2, 2014 16:45
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Oh poo poo, using two rums is a really good idea.
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Jan 2, 2014 17:55
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Has anyone tried substituting vanilla ice cream for recipes that require cream? After reading up that the Golden Dream (galliano, cointreau, OJ, cream) can be substituted with ice cream, it got me thinking if a lot of the other drinks like Grasshoppers, Alexanders, Golden Cadillacs etc can work the same way. Also, how exactly would this work? I'm thinking of just floating a scoop of ice cream in the drink ala rootbeer floats, or is it better to mix it more thoroughly with a blender?
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Jan 2, 2014 19:59
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I'm not sure which of the booze threads to ask this in so I'll try here. My liquor collection is growing, and I would like to go a nice liquor cabinet to store in it safely. I have children, so something that locks is a must. Where would I look to buy one? Or if anyone has a website with instructions on building your own, that would be great too!
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Jan 3, 2014 09:24
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rxcowboy posted:I have children, so something that locks is a must. But how can they mix you drinks if it's locked? "Next time stir it longer. And don't forget the cherry!"
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Jan 3, 2014 16:44
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tynam posted:Has anyone tried substituting vanilla ice cream for recipes that require cream? After reading up that the Golden Dream (galliano, cointreau, OJ, cream) can be substituted with ice cream, it got me thinking if a lot of the other drinks like Grasshoppers, Alexanders, Golden Cadillacs etc can work the same way. Also, how exactly would this work? I'm thinking of just floating a scoop of ice cream in the drink ala rootbeer floats, or is it better to mix it more thoroughly with a blender? I can't imagine it mixing through very well in most shaken drinks, obviously, but I like to do my white russians up, and float the cream on them, and I could imagine vanilla icecream would be an interesting tweak on that, although you're probably gonna need to take the extra sweetness into account when mixing. Also, it wasn't your question, but I can confirm that using vanilla ice cream in a hot buttered rum mix is loving incredible and absolutely worthwhile. Blended drinks it'd probably work as well, I use a little bit of cream in my pina coladas for body and if I actually had a blender at work, I'd probably start throwing a bit of icecream in instead. drowned in pussy juice fucked around with this message at 03:42 on Jan 4, 2014 |
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Jan 4, 2014 03:40
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pgroce posted:But how can they mix you drinks if it's locked? If either of my sons ever bring me a drink with a cherry in it, I've hosed up.
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Jan 4, 2014 23:28
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rxcowboy posted:If either of my sons ever bring me a drink with a cherry in it, I've hosed up. True enough, true enough.
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Jan 4, 2014 23:37
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rxcowboy posted:If either of my sons ever bring me a drink with a cherry in it, I've hosed up. Brandy your own cherries, and make a Left Hand.
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Jan 5, 2014 02:27
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So pretty much on the back of Kenning's many and varied posts of WHY ARE YOU NOT MAKING PUNCH MAKE PUNCH NOW, I got a punch bowl for Christmas and - having been following this thread for a while - whipped up a bowl of Admiral Russell's Punch for a party. It was a rousing success. And so delicious. So very, very delicious. Kenning, you were right. About everything. You were so right. God I can't wait to make more punch.
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Jan 5, 2014 03:26
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Jan 5, 2014 10:15
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Seriously though it warms the cockles of my heart every time a new person makes a bowl of punch 
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Jan 5, 2014 10:30
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I went to the liquor store today and when I put everything from my shopping cart on the counter the woman said it looked like I was throwing a hell of a party. There is no party, that just for me. I cried a little in the car on the way to the next liquor store because the first one didn't have all I needed.
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Jan 9, 2014 00:22
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Cocktails: home/out: see you in the AA thread in 2 years
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Jan 9, 2014 01:32
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I'm not sure if I should be as happy as I am that I'm on a first name basis with staff at two different liquor stores.
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Jan 9, 2014 03:12
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I have a guy at my local store who always greets me with "How are you my friend?" and lets me know whether or not Smith and Cross is in stock. He is a good man. Makes me wanna go buy some Smitty.
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Jan 9, 2014 09:28
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If they don't have a sixer with your name on it, gtfo scrub.
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Jan 9, 2014 09:30
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Recovering from my shame earlier. I'm using some extra cash to stock my bar for a while. Today's purchases included Old Grand Dad BIB 100,Benedictine, Cointreau, Campari, Pernod, Remy Martin VSOP, Cinzano Vermouth, Beefeater's Gin and another bottle of Rittenhouse Rye. Tomorrow I'm getting more Maraschino liquor, Fernet Branca, Peychaud's Bitters, Orange Bitters, Green Chartreuse and I need to find a good cheap rum for mixing too. Decided to take the OGD for a spin in a Chapel Hill. I'm blown away. My previous cheap well bourbon has been Evan Williams Black label for a long rear end time, and the OGD is blowing it out of the water. The higher proof lets the flavors come out better in a cocktail, and the higher rye percentage gives it a sharper taste that eliminates the flab I would associate with EWB. A 1.75l of EWB is 20 bucks, 24 for OGD. It's a no brainer at this point. The only downside for some that I could see is that the nose has a strong yeasty note, I don't mind but I could see it being off putting for some. I'm going to pick up a bottle of Evan Williams White label next and see what their 100 proof offering tastes like. The higher ABV carries flavors better but it still goes down smooth. Another benefit is that after one double cocktail typing is far more challenging than it has any business being. A couple of questions for when I throw more money away tomorrow. First, what's a good inexpensive mixing rum? Honestly I have no interest in that high effort tiki bullshit, but the Jungle Bird cocktail sounds delicious so I need a decent rum. I'm thinking Mount Gay Eclipse or something Appleton. Secon
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Jan 9, 2014 10:58
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Welp. Apparently I passed out while posting. I have no idea what my second question was going to be. Now if you will all excuse me, I'm going to rehab.
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Jan 9, 2014 16:21
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Appleton's really good.
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Jan 9, 2014 16:24
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rxcowboy posted:Welp. Apparently I passed out while posting. I have no idea what my second question was going to be. Now if you will all excuse me, I'm going to rehab. I guess i'll have to try that Chapel Hill!
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Jan 9, 2014 20:01
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I really liked plantation 5 year as a mixer. Got it for 16, I don't think you can beat it at that price. El dorado 5 year was also very good and around 20 for the 750.
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Jan 9, 2014 20:45
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rxcowboy posted:Recovering from my shame earlier. I'm using some extra cash to stock my bar for a while. For basic mixing you need 2 rum styles, a black Jamaican and a white Cuban. For Jamaicans I like Coruba (a lot, it's worth tracking down), and then Meyer's. Appleton is a nice spirit, but I don't feel like it has the robust Jamaican flavors you want in a mixing rum. For white Cuban I recommend Flor de Caņa 4 year extra dry. Very nice, delicately sweet and floral. Otherwise Cruzan is decent, and I've heard Matusalem Platino is also good, if more expensive than the FdC. If you want a more full rum mixing collection, get the Flor de Caņa 4-year gold (they're calling it something else right now, I don't remember what), the Plantation Barbados 5 year Grande Reserve, and some Lemon Hart Demerara 151. Then you're in business.
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Jan 10, 2014 20:14
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Kenning, I hope you don't use all your seville oranges on punch. I made a Seville orange daiquiri for myself this evening and it owns bones. I also picked up blood oranges the same time I picked up the sevilles. Man, a Blood and Sand tastes so much better as she was meant to be made. What I'm saying is: It's citrus season, and we should all be making as many tasty drinks out of that poo poo as we can.
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Jan 11, 2014 07:05
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Made a Vieux Carre, and goddamn that tasted nothing like what I was expecting. Made it with Remy Martin VSOP, Rittenhouse 100, Cinzano Vermouth, Benedictine, Peychaud's and Angostura Bitters. It was very woody and dry but in a good way. I finally got some of the notes in the Ritt that other's have mentioned including mint and a dry chocolate. The fruits from the cognac played distinct second fiddle but I think it's due to how I made it. I stirred with ice, then poured it into a glass with more ice. I think it was too much ice, and the dilution cut too much of the sweetness down. It's a great cocktail, next time I'm just going to stir with ice, and then pour into a chilled glass. Also the Cinzano is a very nice vermouth, I like it the best so far out of Noilly Pratt and Martini and Rossi. I wanted to buy Carpano, but both stores I went to were out.
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Jan 11, 2014 10:15
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Cinzano is definitely the best Italian vermouth short of Vya and especially Dolin. And yeah, I've only seen the Vieux Carre served up, so do it that way next time.
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Jan 12, 2014 00:33
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