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Mr. Wookums posted:I love the taste, but I think I suck at floating things, hardly an eye popper. What's the trick? I made "Crimson Sunsets" the other day, and they were good. It's even easier to make a pretty layered drink with grenadine because it just sinks to the bottom. The port is supposed to float on top, but mine was pretty much the same color as the gin and lemon, so it didn't add to the layering effect. I guess you could put some purple food coloring in it or something. It's just: a couple shots of gin, shaken together with a couple dashes of lemon juice and ice, and strained into a cocktail glass. Then you: put a squirt of grenadine in the middle; it drops to the bottom and then you float a little port wine on top. ^ The back of a spoon works. There is also a think called a *brolly (sic) that I've used to make Black and Tans, but mine only fits on a pint glass. * Edit: just googled it for spelling. Apparently, the word "brolly" is British slang for an umbrella. Searching "Brolly spoon black tan" might find you one. another edit: I just remembered seeing bartenders use a spoon that was bent backwards to float drinks. Google "Uri Geller". Very Strange Things fucked around with this message at 19:17 on Jan 16, 2013 |
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Jan 16, 2013 19:11
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Slimchandi posted:Two weeks ago I was wondering how to make for the red drink with gin that I had last summer. I just bought that same citrus press. So rad.
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May 20, 2013 03:09
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I want to start making my Mint Juleps in a "proper" cup but I'LL BE DAMNED IF I AM GOING TO PAY 15 bucks for each loving "julep cup". http://www.centralrestaurant.com/Stainless-Steel-Round-Sauce-Cup---8-oz-Capacity-c166p28506.html Did I just beat the system? I have to get a dozen of them, but I bet they're great little things to have around anyway. Yea or neeeigh? Any other ideas? Measuring cups? Sugar shakers?
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Jun 10, 2013 21:51
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Kenning posted:I mean, if your primary interest is in having a proper cup, you'll pony up for a proper cup. If you primary interest is in not spending too much money, I'd just forget about having a proper cup in the first place and use whatever you've been using. I definitely wouldn't get a stainless steel half-sphere and serve a julep out of it because it'll just look silly. They're actually cups, not bowls, but they are shallower than I'd like. I guess I care less about the "proper" cup as I do about the properties of the cup. Appearance is secondary, but still an issue. I'm going to buy two of those cheap 8-10 oz. 3-piece shakers and try using the bottoms of them. I just found some for 4 bucks each -and if they don't do the trick for me they can just go in with the camping gear.
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Jun 11, 2013 16:16
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Slimchandi posted:I'm thinking of mixing up some Adios Amigos cocktails for friends next week. In the U.S., the cheaper brandy is almost always sweeter -much sweeter. It will be fine, I'm sure, but you might want to reserve out some of your simple syrup until you've tasted the drink. The author's "improvement" on that drink sounded way too sweet to me in the first place. I'd start with none of the simple syrup and then maybe add some in to taste. dema posted:Moscow Mule is a good summer drink. Just made some for my wife and I. Where did you get those awesome cups? Very Strange Things fucked around with this message at 20:10 on Jun 25, 2013 |
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Jun 25, 2013 18:02
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Boris Galerkin posted:Are there any cocktails that use coriander/cilantro? I really love that herb. Would be nice if it could be whisk(e)y based so I don't have to buy more alcohol. The obvious companion for cilantro would be tequila, but if you really want to go with whiskey try a julep. The flavors and oils are concentrated differently than mint, so you will have to experiment with ratios, but maybe start with: A wad of cilantro, say maybe enough to loosely fill the bottom quarter of a rocks glass. A tablespoon of simple syrup.* Muddle it at the bottom of the glass. Fill the glass with crushed ice. Drizzle several ounces of whiskey over the ice until it's full. * you could just use a sugar cube or some fine sugar and a splash of water -honey even, though that will change the flavor. I think a mojito with cucumber and cilantro would be pretty great too. That's a rum drink. Google it and then substitute for the mint and add some thin cucumber slices. I'm having a hard time picturing any whiskey going well with cilantro, other than maybe a blended canadian. The bright flavor really should go with something light like rum or gin.
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Aug 13, 2013 14:39
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rxcowboy posted:
I get Johnny Walker Red at the high end of that price range, J+B at the lower end. BUT, that might be because my liquor stores have very little variety. No Famous Grouse or Teachers here. Have you tried a Rob Roy instead of a Manhattan? It's virtually the same. I just found Peychaud's at amazon if you don't have it in your store. http://www.kindredcocktails.com/cocktail/rob-roy posted:Rob Roy
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Aug 21, 2013 16:20
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nrr posted:
A couple pages back, but I just bought this set of two spherical ice molds for  . They have great reviews, unlike the silicone, two part sphere trays. The balls are a little bigger too -2.5". I'll report on it when they come in at the end of the week.
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Sep 4, 2013 19:45
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Devoz posted:Any suggestions for things that I am missing? Me.
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Nov 10, 2013 00:35
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Loutre posted:I ended up with You can get a half gallon of Evan Williams for less than a fifth of Makers. I actually prefer it. Try Pepsi challenging your girlfriend with it some time. Old Crow is OK too. I don't think any Bourbon is better than EW until you get near and just over $30. Buffalo Trace, Bulleit, Knob Creek, Woodford Reserve, 4 Roses, Blanton, etc.. I like them all better than EW but not enough to buy them regularly. Makers' 46 is pretty drat good though. gently caress vodka. Just get Schmirrnoff; there is absolutely no reason to spend more than that on a neutral spirit. The only Vodka I like is Stohlichnya and that's because it's not proper Vodka, in that it has a flavor. Try more Gins.
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Dec 4, 2013 22:11
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This kindle book is free today. It's just loving awful, from what I've skimmed so far, but it's free. Cocktails: A Beginners Guide to Making Classic and Contemporary Cocktails at Home
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Mar 3, 2014 20:38
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Mr. Glass posted:Just get one of these -- literally all you have to do is slice the lemon/lime in half and squeeze it in this thing. Seconded. If you don't have a citrus squeezermajig then you aren't drinking enough.
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Apr 22, 2014 17:10
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mich posted:I made this David Wondrich recipe last night and I really liked it. Refreshing, summery, not as vegetably as you might imagine. The corn is uncooked? vvv Mighty, mighty pleasin' -corn squeezin'. Very Strange Things fucked around with this message at 17:44 on Aug 4, 2014 |
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Aug 4, 2014 17:02
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We like some pungent olives in our martinis when we have cheaper gin like Gordons. Sometimes even garlic and bleu cheese-stuffed. We've even used pickles when we were out of anything else. When we get our nice, local gin –or any nice gin, really, we usually go for a much more subtle cucumber garnish. Try that.
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Oct 1, 2014 20:59
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Elderbean posted:I got a handheld lemon/lime juicer today and it's made my life so much better. I prefer the non-sour version of a Derby, but I never have Benedictine anyway and a sour Derby is a great use for your lime squeezin's. I use Bourbon but go ahead and use your Rye: 2 parts whiskey 1 part Sweet Vermouth 1 part orange liquer (your Cointreau is fine) 1 part lime juice (a little more if you want) shake and pour into a chilled cocktail glass or coupe. Maybe an orange twist garnish? You could throw in a lime wedge, in which case go light on the lime juice and people can adjust their own drink to preference.
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Apr 15, 2015 20:25
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Fart Car '97 posted:Idk the Kirkland bourbon tried was more than okay. Two buck chuck did used to be good, but it would have been impossible to maintain that quality at the volumes they sell it in now. I'm sure it is something decent but I'd be thinking node along the lines of like stoli than grey goose. Two Buck Chuck is a blend, so, The Trick, I've been told, is to buy one bottle then open it and drink some in the parking lot. If it's good you go back in and buy it by the case because the whole batch is good.
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Nov 10, 2015 22:50
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Death of Rats posted:Just bit the bullet and myself a bottle of Campari after all the pro-Campari posts in this thread. Made myself an Americano (was going to make a Negroni, but I have stuff to do tonight) -- that poo poo is super more-ish, but the bitter-as-gently caress aftertaste is definitely something I'll have to get used to. The actual flavour of the thing was awesome though. It washed away the bitterness entirely, leading to this unstoppable cycle of drink-aftertaste-drink that will end very badly if I keep making them. Ended up adding another half-measure of vermouth to sweeten it up a bit though (I thought I liked bitter things - IPA, bitter, Kinnie (Maltese bitter orange drink), but this is a whole other level). I sometimes put a splash of Campari in my Manhattan. There is the Boulevardier which is usually 5  3 Bourbon (or rye) Campari, and sweet vermouth but I don't like it as much as my Manhattan with Campari –which ends up being something like 4:1:1 plus a dash of aromatic bitters.edit: ha. : 3 : =
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Nov 17, 2015 22:05
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A lovely drink but still, this should happen: Change the name of Jack & Coke to "Lemmy".
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Jan 13, 2016 17:45
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Wachter posted:I like the sentiment, but I'm 100% sure that's fake. Weird font, artifacts, the fact that you don't shake and strain a Jack & Coke, and the fact that if you did your shaker would just explode in a torrent of fizz. I didn't even look at the recipe; that is pretty hosed up. Although I have heard of people preferring flat cola in their drink, I can't imagine someone shaking up ten ounces of it. Perhaps it's an elaborate troll designed to give rubes the ol' wet head? But yeah, even if that article was fake I'll probably still use the term "Lemmy" for a Jack and Cola forevermore.
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Jan 14, 2016 16:46
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Fart Car '97 posted:
Here's one for him. (The first one is what I was thinking about, but I guess any of them). http://www.eater.com/drinks/2015/11/20/9616000/brood-stock-broth-cocktails
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Mar 30, 2016 16:15
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