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Klauser posted:Building your home bar. I'm just starting to stock my home bar, so it is quite minimal, but I've got the ingredients and materials for a fantastic margarita (if my family has a drink, that's it). A friend of mine turned me onto this tequila:  The reposado is tasty and easy to drink, as well as surprisingly inexpensive. My local Rite-Aid and CVS had it on sale for $14 a bottle. My margarita recipe is pretty standard: 2 oz tequila 1 oz lime juice 1 oz triple sec (I use Hiram Walker most of the time but I don't have as strong feelings about the brand of this ingredient as I do with the tequila) Shaken, on rocks, with salt. And the result is delicious as hell:  Since it's now wintertime in my region, and as I wanted a hot drink that wasn't a hot toddy, I bought myself a bottle of Tuaca and started making apple pies, which are dangerously easy to drink. I am also looking forward to eggnog soon.  Anyone have preferred eggnog ingredients or a favorite recipe?
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Nov 26, 2011 07:33
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Mister Macys posted:Mind if I ask where you got the citrus squeezer? The kitchen supply shops in my area don't carry that type (lever-based). I bought it for like $4 at Safeway.  I've heard people say that about tequila, that it's the one alcohol guaranteed to give them a headache or hangover.
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Nov 29, 2011 02:16
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MAKE NO BABBYS posted:Another high-end bartender checking in. I work a few places in the SF Bay Area, but my home base bar has about 500 spirits with a heavy focus on independent distilleries. At the moment we are hovering around 160 whiskies and a few liquors on tap. Im pretty sure we have the largest Japanese whiskey collection in the bay area, unless Nihon stepped up their game.Cocktail focus is very much classical but I occasionally do some molecular mixology silliness for competitions and events. Rotating barrel aged cocktail, at the moment it's a vesper with a white whiskey subbed for vodka. I'm skipping MCC this year but I'll be at Tales of the Cocktail for sure. I particpate in SF & Portland Cocktail Weeks, volunteer for Barbary Coast Conservancy of the American Cocktail and a lot of the St. George Spirits events. My bar has hosted a few cocktail events as well. I'm a member of LUPEC and the USBG, I'll have my Certified Spirit Specialist after I do the exam and I'm considering BAR cert next year.
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Apr 6, 2012 05:10
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Why wouldn't you wash a muddler? Seems unsanitary after muddling, say, kumquats, or strawberries.
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Jun 27, 2013 21:18
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Gin comes from grains, vodka from anything. Also legally vodka must reach 95% alcohol during distillation and then it gets cut down, but this is not required of gin. Regardless, many distilleries that make vodka also make gin using the same grain neutral spirit base.
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Aug 16, 2013 03:30
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nrr posted:You guys are taking a throwaway joke way too seriously. It's illegal to joke about alcohol. You're off the force.
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Aug 19, 2013 06:57
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tynam posted:You're correct - ice needs to melt to cool the drink. Why is that? Pretend I don't know any chemistry, which is basically true.
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Aug 20, 2013 05:44
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tynam posted:http://www.cookingissues.com/2010/09/02/cocktail-science-in-general-part-1-of-2/ Thank you for these links, they're interesting reading.
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Aug 20, 2013 19:45
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I wonder if those cocktails have enough ingredients.
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Sep 6, 2013 02:27
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What's everyone serving at their parties tomorrow? Our menu includes pitchers of margaritas, apple-pear vodka cider, gibsons, rum & cokes, and 7&7s, plus stuff made to order if people want something else. Homemade pickled onions and a little lemon bitters really make those gibsons, let me tell you. Tasty.
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Oct 31, 2014 04:25
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