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Tried a “Written Word” tonight (Last Word with Cointreau instead of Luxardo), it was very nice. Love that luxardo though
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May 16, 2020 03:28
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I swear until tonight I’d never noticed green Chartreuse was 55% alcohol lmao.
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May 16, 2020 03:51
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drat, all I've got's this Calvados I've been trying to find a good use for.
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May 16, 2020 15:44
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Star War Sex Parrot posted:Yep. Make a Diamondback with 100-proof apple brandy and rye to be both delicious and capable of getting you where you want to go in a hurry. Good suggestion btw, I ended up using apple schnapps and bourbon but it was deffo worth making a second one
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May 16, 2020 23:52
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Does Mixel just like, not use particular brand names? Or is that a paid app thing? Trying to fill it out based on what I have and it's like "gin  "
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May 20, 2020 12:25
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OK, cool. And I assume if you put in "st. germain" it'll still show you recipes that call for "elderflower" (as an example); you don't have to have both in there. Or like if you just put in "white rum" it'll still show you generic rum things. I wish the "randomize" function would only filter on things I have. Is that something I have yet to figure out how to do?
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May 20, 2020 12:39
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So um. Is it worthwhile at all to clarify citrus juice? Seems like when I get citrusy drinks at bars they're always completely clear, way less cloudy than I get them at home when I squeeze lemons or limes into them directly. Are they all just using bulk-bought pre-centrifuged stuff? Or am I overestimating how common that even is? I couldn't find agar due to covid shenanigans so I tried putting lime juice through a ZeroWater filter, it amazingly effectively gave me a cup of water
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May 22, 2020 12:13
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I prolly oughtta strain the finished drink after shaking because all the little ice shards are likely a bigger contributor to the look than the citrus bits.
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May 22, 2020 18:24
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wormil posted:No idea where you found that, it doesn't even come up in a search but I'm talking about the version by Roman Shuvaev. Ah, looks like that’s an Android app.
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May 24, 2020 05:07
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 poo poo, big slam out of nowhere
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May 29, 2020 12:54
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If you mean Tuaca, I put it in a thing with dark rum and peach juice earlier today and it was quite nice. If you mean Tuca and/or Bertie, you can look forward to it appearing for a second season on Adult Swim
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Jun 7, 2020 00:33
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I haven't tried rhum agricole yet, how similar is it to cachaça?
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Jun 19, 2020 15:46
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Sandwich Anarchist posted:My fridge has a crushed ice dispenser You can probably get it fixed under warranty if it wasn't negligence
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Jul 3, 2020 23:59
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Why not just sub it for the lime? Seems like a good bet.
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Jul 11, 2020 02:39
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I made an Aviation substituting Bacardi Dragonberry for the gin Thinking of calling it a Dragon's Flight
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Jul 20, 2020 03:03
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It's a shame because doing the louche thing is a great party trick.
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Jul 29, 2020 03:48
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Lmao, this is the top google hit for Florentino http://horriblepoisons.blogspot.com/2014/08/florentino-liqueur-my-personal-cross-to.html?m=1
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Aug 7, 2020 11:38
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On the previous page's recommendation I've done a Negroni followed by a Boulevardier (both with orange bitters) and god drat do I prefer the latter. The question is whether I should have used sweet vermouth instead of dry for the former.
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Aug 7, 2020 21:29
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Guess that explains why it was like Nyquil-red instead of Coca-Cola red lol Welp, guess I know what #3 will be, if they ever hook my power back up (or if they don't)
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Aug 7, 2020 21:41
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Yeah, trying it with sweet vermouth makes it way more drinkable. I like. BTW my gin shoutout for pure aromatics’ sake is Death’s Door.
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Aug 8, 2020 22:16
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Wanna eat those cherries.
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Aug 9, 2020 01:57
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Yeah I was gonna say it sounds like G&Ts are just what’s called for, but you seem to have that well covered.
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Aug 15, 2020 14:57
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I just watched The Life Aquatic with Steve Zissou and noticed that he kept topping up a tall tumbler with straight Campari, lol drat.
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Aug 15, 2020 16:54
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Important announcement, I have discovered that there is apparently some kind of biochemical reaction that may be specific to only me in which the combination of popcorn and Drambuie results in a flavor profile that is distinctly reminiscent of Round Table pizza crust. It is so specific and so accurate that it may actually serve to assuage my cravings when I'm thousands of miles from the nearest Round Table.
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Aug 16, 2020 14:50
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I've been trying belatedly to experience just about every possible spirit or liqueur and every variant of gin and tequila and whiskey etc. just so I know what the flavor/history/mythos deal is, but vodka just seems completely pointless unless your sole purpose is to get drunk as efficiently as possible. Surely there's something I'm missing
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Aug 16, 2020 17:12
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Wonderful. Was Tito's started by the people behind Noka Chocolate? http://dallasfood.org/2006/12/noka-chocolate-part-1/ e: lol no way, the guy's name is literally Tito Beveridge
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Aug 18, 2020 21:30
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So can someone explain how an Old Fashioned is supposed to work? Specifically -- so there are a lot of variations, but what most agree on is that you're supposed to start by muddling the sugar cube and bitters in the serving glass, and then add ice, and then add whiskey. So ... this seems like the entire intent is for the sugar/bitters to stay at the bottom and not affect the drink at all until the very end. Why wouldn't one try to mix it better? Or is that, like, the point? Some "thing" about how the bitters/sugar should be just a hint to finish it off when you're almost done?
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Aug 30, 2020 22:42
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Cool, good to know. Do we still just sit the syrup/bitters in the bottom of the glass and let it mix naturally, or do we like swizzle it around with the ice a bit while feeling a bit of shame and pretend we're not doing it? Or actually mix it prior to pouring.
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Aug 31, 2020 01:57
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Man, what good does grenadine do except make the bottom 10% of the drink red
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Sep 5, 2020 21:18
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Chartreuse is far and away my favorite neat/rocks sipper e: Just got some Galliano though, been looking forward to trying that.
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Sep 12, 2020 17:20
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Gatts posted:Being quarantined this year I invested in a home bar and started mixing drinks. My favorite is a Corpse Reviver #2. I had just learned how to make it when I saw this Archer episode https://meerkatproductsltd.typepad.com/embury/2016/05/heroic-drinker-of-the-week-veronica-dean-on-archer.html I was so proud of myself for not having to rewind to make sure I caught it all 
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Sep 18, 2020 00:44
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Quite the av/post combo 
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Oct 16, 2020 15:23
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I mean I usually see it spelled differently, but it always throws me for a loop. I’m sure the spelling doesn’t make it any better or worse.
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Oct 30, 2020 20:01
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It has to happen ~organically~ so people get tricked into having basic humanity
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Nov 3, 2020 19:27
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I have to be quiet with mine because I don't want my roommate to think I'm in any kind of positive mood about the way things are going but I have a 12-year Appleton rum that I think goes extremely nicely with the season It can be poured on tiptoe
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Nov 4, 2020 00:41
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Professor Wayne posted:I just finished a jar of luxardo cherries. What should I do with all that good syrup left over? chugalug
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Nov 14, 2020 17:14
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That cuts out like a whole class of liquors tbh. Which hey, might simplify your life.
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Nov 17, 2020 02:29
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Just tried Fernet-Branca and I think I like it considerably Not many things seem like they go well with chocolate/spice flavors rather than citrus, but this seems like a good call for winter. Toothpaste smell or no
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Nov 21, 2020 02:39
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Yeah I had one. It kinda kicked rear end
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Nov 21, 2020 03:45
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| # ¿ May 22, 2024 06:32 |
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I saw this on a restaurant placemark in Google Earth randomly and I would love to know how to reproduce this color: None of the things on their cocktail menu sound like a match for this (https://www.barpazzo.com/wp-content/uploads/barpazzo_currentmenu.pdf), but maybe I'm wrong. Seems like most red things (grenadine, Campari, etc) tend more toward the orange side than this? (I have a bugger of a time even just trying to make an aviation look good, so I'm probably getting way too ambitious here)
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Nov 24, 2020 18:43
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