The Cocktail Thread: Help, I Bought Grappa

The Something Awful Forums > Discussion > Goons with Spoons > The Cocktail Thread: Help, I Bought Grappa

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

Also, in making your old fashioned, try prepping up a batch of demarara sugar in a 1:1 simple syrup, it gives a depth of flavor that white sugar can't match, and pairs really well with Angostura bitters.

# ¿ Jan 24, 2012 17:24

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# ¿ May 16, 2024 18:35

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

I like to use cane sugar for rum old fashioned drinks, the flavor profile is complementary. Be sure to water it down a little.

# ¿ Jan 25, 2012 00:56

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

Water down the cane syrup. Definitely dance that girl around in the glass until her legs give out.

# ¿ Jan 25, 2012 04:05

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

Macerate chopped jalepenos and habeneros in vodka two days, fine strain and add 1/8 oz at a time.

# ¿ Jan 28, 2012 04:05

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

Yeah, I find that the vodka extraction works better than the water/sugar syrup, the flavor is more pronounced, which is important when you are mixing the infusion with other spirits and modifiers.

# ¿ Jan 30, 2012 17:41

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

I use infused tequila for a drink at one job, but its popular. And loving delicious. The vodka was just to have a neutral base, for adding to different drinks. Use a nice blanco tequila, you could probably get away with it. Espolon would be my choice, or chinaco.

# ¿ Jan 30, 2012 23:12

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

Commercially, I've had good results with Trader Tiki's orgeat, but making your own is easy, and you can get tweaky on your tiki.

# ¿ Feb 2, 2012 19:08

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

Milk punch made with arrack. I think kenning posted one earlier in the thread, from the wondrich book. I'll post it when I get home if four separate liqour events today don't kill me first.

# ¿ Feb 6, 2012 21:08

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

There is a very significant difference between Laird's bonded and blended applejacks. The bonded tastes like a brandy, the blended tastes like brandy mixed with vodka (which is what it is).

# ¿ Feb 27, 2012 16:59

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

Kenning posted:

Also Laird's aged brandies are fine sipping spirits. They're hard as gently caress to find though, unless you live in New Jersey.

This is a lie, find your distro and ask nicely. Tell them I sent you. And that I will find them if they refuse.

# ¿ Feb 27, 2012 18:53

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

I like turtles posted:

So port, but with an all apple base.

Edit:
This is the stuff that is gross:

fuuuuuuuuuuuuuuuuuuuuuuuuuuuuuu I got some calls to make.

# ¿ Feb 27, 2012 19:54

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

I like turtles posted:

Ok, it isn't tomeau, I think the intermediary person didn't get it down right.

It is Pommeau de Normandie, Famille L Dupont, from these dudes: http://www.calvados-dupont.com/

I recently tried their triple, stupid good. Was the stuff you had this?

# ¿ Feb 28, 2012 02:15

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

Mister Macys posted:

You don't get hangovers if you know where to draw the line.

Nor do you end up with any good stories, like smashing your old phone then salsa dancing in the street (last Thursday).

# ¿ Mar 21, 2012 00:18

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

I've been trying to work in apricot liqours and mezcal into the spring menu, but I'm running out of ways to dry out the brizard apry short of Bubbly and aperol. Any suggestions?

# ¿ Mar 22, 2012 09:47

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

Tom Rakewell posted:

fino sherry, any dry white wine (e.g. viognier, sauv blanc), dry vermouth, eau de vie, gin, aquavit...

Sleep before post. Aquavit, however, might be a great spring ingredient...

# ¿ Mar 22, 2012 16:55

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

Wrong, all tequila should be mixed 70/30 with Green Chartreuse and then shot. Repeatedly. Which is why I got up at noon today.

# ¿ Apr 5, 2012 18:41

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

Yeah there is; the same served neat with a few drops distiller water. Getting it too cold robs some of the more volatile phenolics from the nose.

# ¿ Apr 13, 2012 18:54

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

kwantam posted:

(fun to a person who thinks about cocktail isomorphisms, I guess)

Welcome and be called "brother". I did an Old Cuban with Repo Tequila yesterday for some guys in the wine and liquor biz. Freaking tasty, as is subbing Mezcal for Gin in a Last Word (made that for my owner to improve her hangover, dusted with Absinthe and topped with bubbles after the first sip, so nice).

# ¿ Apr 16, 2012 16:01

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

Trial and error is just as worthy as an examined methodology, in my opinion. Ask me about putting champagne and/or egg white in everything, for example.

Also swapping gin for soda is a pro move, no doubt.

bloody ghost titty fucked around with this message at 15:20 on Apr 17, 2012

# ¿ Apr 17, 2012 15:14

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

I believe that everybody should keep bloody mary mix on hand at all times for just such an occasion, but I made a lavender-black pepper infused vodka a few weeks ago that really hits the spot for savory, especially in sparkling wine.

# ¿ Apr 18, 2012 18:33

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

Off to the Campari competition. My drink is basically a negroni fizz, wish me luck (luck has nothing to do with it).

# ¿ Apr 23, 2012 18:41

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

Choom Gangster posted:

I just won my regional Don Q contest. On my way to New York for MCC. Meet me at Painkiller, I'll get your first round.

My coworker and good friend won our Campari contest with something very similar. I hope you win, I'll see you at MCC if you do.

I did not win, but great fun was had by all (also copious negronis). Hit me up when you get to town, good job on the Don Q gig. Our competition is tonight, should be a shitshow (I'm working, sadly).

# ¿ Apr 24, 2012 18:27

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

Protip: there are no other corpse revivers.

# ¿ Apr 25, 2012 06:36

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

kwantam posted:

Savoy Corpse Reviver

3/4 oz brandy
3/4 oz Fernet Branca
3/4 oz creme de menthe

shaken, up.

OK fine it's a bit too minty. But I love Fernet Branca.

Way too minty, I like to sub creme de cacao for menthe. Kind of like a twisted 20th century.

...but yeah, we disavow knowledge of any other corpse revivers, on principle.

# ¿ Apr 25, 2012 17:08

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

Rum/ron/rhum old fashioneds are the poo poo. Use diluted cane syrup for your sugar and some funky bitters and welcome to flavor country (cigarette non-optional).

# ¿ May 3, 2012 06:38

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

4 roses, baby. Yellow label 4 lyfe.

# ¿ May 5, 2012 23:19

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

Oh god the gala and now I'm in a five bar in bk in a tux. poo poo.

# ¿ May 12, 2012 08:05

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

Having survived tiki madness last summer, I wish you a delicious journey to the center of flavor. And no matter how drunk you get, never shoot falernum. Not even because it would be hilarious and goddammit you're a man, right? No, not even then.

Me, I'm going to spend the day finding new jams for pimms, as I called it the summer of pimms before the times came calling and now we need sexy new non-cup drinks to be all edgy and "updated".

# ¿ May 26, 2012 12:28

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

I can't give a good dissertation on the joy of pinks from my phone, but expect it soon.

# ¿ Jun 23, 2012 22:39

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

Pimms! Okay, great poo poo. The Pimms Cup is trending hard this summer. I called it to one of my owners in BK back in Spring, then the Times got there and hosed it all up and yesterday I went through two and a half bottles of the stuff in less than 8 hours. The cup is simple, though varied, and like a bloody mary, it's essentially a salad in a glass, though it's lower in alcohol (not a bad thing). No two bars or even bartenders make it the same way; mint or no mint, cucumber muddled or omitted, strawberries in summertime? Rock it your way. My spot in Brooklyn uses cucumber syrup and fresh ginger juice, simple and elegant.

But that's not enough. Fizzy and tangy is a good way to rock Pimms, since it's a bittered, lower-abv gin (in essence, the #3 cup is based on brandy and I want to get my hands on some), but there are always options. Cocktail head Maxim P at The Counting Room combines it with Campari (like everything good under the sun), and I have a personal recipe that's shaken with yellow chartreuse and some mint that I hope to place on the summer menu.

So don't ever let someone tell you what to put in your cup. That said, if you skip the pepper on my Gordon's cup someone is getting cut.

# ¿ Jun 25, 2012 15:08

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

e: Whoops.

# ¿ Jul 16, 2012 17:11

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

blowingupcasinos posted:

I recently started bartending at an Japanese/Asian Fusion restaurant. I'm pretty comfortable making their specialty cocktails, but I'm having a hard time coming up with a specialty drink every week. I've been making one that I like that is a brown sugar cube muddled with mint, Choya plum wine, campari, and soda water.

If you guys could help out, that'd be awesome. Here's the cocktail list for reference (Ignore the Figaro, Ren Roy, and Sage's Hammock. Those were winter cocktails and I have no idea why they're still up there):

http://www.restaurantmuramoto.com/drinks.html

And a quick list of special ingredients not at other bars (in the area):

sake, shochu, ginger simple syrup, ginger vodka, Choya plum wine, SoHo lychee liquor, Midori, ohba/Shiso, mango puree

There are other specialty ingredients, but I can't think of them off the top of my head. Right now I'm thinking a sipper and summery. I wanted to do a variation of a negroni, but it was nixed bc it's been too hot. I would like to do a variation on the Americano...

get the flavor bible and gently caress with chef when you can bend his ear. Apply the techniques of our tribe and bam, food paired drinks.

# ¿ Jul 17, 2012 01:13

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

Hendrick's makes a nice dry martini, it was one of my first good cocktails. The vegetal notes means it also rocks a good southside and its variations.

# ¿ Aug 8, 2012 22:19

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

The Tinfoil Price posted:

Get some passionfruit Alize and add an ounce of that to your Americano. Adds a bit of sweetness and a sorta citrusy-tarty note.

I am attempting to skull gently caress you with my mind.

# ¿ Aug 10, 2012 02:41

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

The Tinfoil Price posted:

I usually just make punch and add Everclear for alcohol content.

Strawberries with homemade strawberry liqueur and a rosewater panna cotta. If that's not artisan, I'm going to go hide in my corner and weep.

your hearts in the right place but your head is adding grain alcohol to jello. Read a book, make a drink with fresh ingredients, or move to NYC because I need a Barback.

# ¿ Aug 11, 2012 20:54

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

The Tinfoil Price posted:

Could you explain why grain alcohol is a bad idea with jello? I've read the Craft of the Cocktail and The Essential Cocktail by Dale Degroff and I'm halfway through the Savoy Cocktail book at the moment.

It is a great idea, if the end result is getting blattered, which is why Jesus invented whiskey a thousand years ago.

# ¿ Aug 12, 2012 20:01

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

I would like to volunteer that when I was at the beach this week I made the gently caress out some piña coladas and they were awesome. Got a party on Friday night, need to find a suitable punch bowl for the cocktail hour: might make a big batch of aviations or an over proof majors punch. Wray and nephew is surprisingly cheap in my hood...

# ¿ Aug 12, 2012 23:22

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

Very Strange Things posted:

Is there someone in one of those groups that
a. you want to gently caress
b. is in charge of your review
?
Important.

I won't empty quote this but please, think of the important things.

# ¿ Aug 16, 2012 17:34

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

Halloween Jack posted:

Can anybody tell me anything about Carriage House Apple Brandy?

I "upgraded" from Captain Apple Jack BIB to Laird's, but VA ABC stocks two kinds of Laird's:

The first is obviously adulterated with vodka, and ILT insists the latter is much the same. I've been sticking with Captain since I managed to use up the Laird's.

Also, what do I do with this Heering now that I got it, and how does it compare to Luxardo Maraschino?

The Bonded is not adulterated, only the second one.

Heering and Maraschino, while both based on cherry, are vastly different beasts. Maraschino is made from Croatian sour cherries (maraska), and Heering is a darker brandy made from Dutch cherries. One is used to sour drinks, the other to sweeten and add a hint of cherry. I wouldn't sub one for another.

# ¿ Aug 18, 2012 18:34

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# ¿ May 16, 2024 18:35

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

Halloween Jack posted:

Laird's Old Apple Brandy isn't bonded; it's 80 proof. I've heard they make a bonded that's good, but we don't get it here, unfortunately.

right, it's good stuff. The 8 and 12 year aren't cut with vodka either, to my knowledge.

# ¿ Aug 18, 2012 22:08

The Something Awful Forums > Discussion > Goons with Spoons > The Cocktail Thread: Help, I Bought Grappa

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