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I like boozy hot chocolate
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Nov 20, 2019 04:06
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Toast Museum posted:What kind of booze? Whisky, brandy.
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Nov 20, 2019 15:57
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My hot take is rich simple syrup is a waste of time
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Nov 27, 2019 03:45
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field balm posted:Looking for some advise on building up ingredients for a home bar. One thing I wish I could go back and tell my past-self when I was starting to build my home bar: Don't buy a million bitters. They sound so fun, there are so many flavors. If you use them at all, you never use them fast enough. Most of the bottle will oxidize. Ango, orange, and Peychauds, that's it.
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Nov 27, 2019 19:38
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Shaking vs stirring absolutely makes a difference. It effects what the finished product look like. You control the temperature and dilution of the finished product when you shake, and when you stir. Extra dilution from shaking makes no sense.
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Dec 2, 2019 17:52
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chitoryu12 posted:Shaking and stirring for the same time will give different levels of dilution I'm not arguing that, just stir longer.
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Dec 2, 2019 19:12
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A true cocktail snob would have took one look at the bar and knew they couldn't make a proper drink in the first place and just ordered the bourbon neat right off the bat
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Dec 6, 2019 14:00
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Trinidad Sours 4life
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Dec 9, 2019 18:35
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Underberg also works wonders after a meal
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Jan 2, 2020 20:13
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Trinidad Sour 1.5 oz. Angostura bitters 1 oz. orgeat .75 oz. lemon juice .5 oz. rye
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Jan 3, 2020 03:55
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Carillon posted:Bitter Mai Tai Yeah this drink loving rules. If you have someone who doesn't like Campari this has a good chance at converting them.
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Jan 6, 2020 22:23
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Big Daq
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Apr 11, 2020 01:08
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Dry shaking is a waste of time. If you mean a cobbler shaker, which is also a waste of time, that's probably your problem. Get a boston shaker, more space for agitation/aeration.
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Apr 15, 2020 22:32
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Hendrick's isn't really gin, it's more it's own thing.
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May 13, 2020 03:18
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If we're talking Nonino make a Paper Plane equal parts bourbon, aperol, nonino, lemon juice I'm sure Campari would be fine if you don't have aperol, but we just got a bottle of it, and I have a bottle of nonino I'm trying to kill so we've been going hard on these.
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Jun 29, 2020 02:24
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The Chad Jihad posted:I tried my darndest to like the vile, bitter campari but eventually gave up. Then, to celebrate a promotion I got drunker than I've ever been in my life on basil hayden and got violently ill. Now I can't taste whiskey without gagging but negroni's are delicious. The world moves in mysterious ways Another drink good at getting you to like Campari is a Bitter Mai Tai, it's so good it's almost unreal. 1 ½ oz. Campari ¾ oz. Jamaican rum ½ oz. orange Curaçao 1 oz. fresh lime juice ¾ oz. orgeat Serve on some crushed ice if you have the energy
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Jun 29, 2020 02:29
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wormil posted:Anyone use those canvas bags for smashing ice or is everyone just using a towel, or maybe something else? I've been using a freezer bag with a towel around it but I still manage to tear the bags. I could use the blender but I'm lazy and don't want to get it out and put it away. I've had a lewis bag for years and I'd say it's worth it. I don't use it a ton, but it doesn't take up much space. On those occasions for when you want that consistency of ice it really is the best tool for the job, the ice doesn't stick to it like a towel and you can beat the hell out of it.
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Jul 4, 2020 02:11
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I've had my muddler for so long I don't think you can get it anymore, but it rules, and doubles as my ice smasher. This looks very similar: https://www.kegworks.com/wooden-kegworks-cocktail-bar-muddler
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Jul 4, 2020 16:28
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Thoht posted:Got gifted a bottle of elderflower liqueur a while back. What should I make with it? Here for my ~yearly recommendation to make Apparent Sours 1.5oz Aperol (Campari is probably fine) .75oz elderflower liqueur .75oz lime juice Rosemary sprig if you have it (and put one in the shaker too)
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Jul 15, 2020 02:55
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Toebone posted:It's hot out, what's your favorite margarita recipe? I'm a 2:1:1 guy, with good tequila and cheap triple sec. 2oz teq .75 lime .5 simple Not a margarita. Made it in Florida when I was vacationing with loved ones and it was hot and they wanted margaritas and we didn't have triple sec and have never looked back. I call them Florida style.
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Jul 20, 2020 00:30
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No it's a new thing that I invented
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Jul 20, 2020 02:56
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I live on Long Island too and I've been using wine.com since March. It's been pretty great. I used to use astor wines until I had 2 bad experiences with them. Wine.com has a thing where you pay $50 and all your orders for the year ship free.
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Aug 5, 2020 22:49
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Rotten Cookies posted:What were your bad experiences with Astor? I also live on LI and was JUST considering an order with them They don't seem to have a very sophisticated inventory system, or much of a customer service department. On 2 separate occasions I had an item in my cart that was actually out of stock, and the order just sat after I placed it, and would have maybe sat forever, until I reached out. Took a while to even get a response and explanation. If everything you order is in stock it goes off without a hitch though, and they ship fast. Wine.com just seems like a much more professional operation. They ship fast too.
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Aug 6, 2020 22:52
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BrianBoitano posted:What other Aperol drinks should I try? Intro To Aperol 1oz gin 2oz Aperol .75oz lemon ango
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Sep 13, 2020 16:08
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PRADA SLUT posted:I want to make some jalapeño tequila (or otherwise spicy tequila) for margaritas, using Espilon. Do I just slice some jalapeños and steep them for a day or what? Do I need to refrigerate afterward? Be very careful infusing booze with spicy, it can go from good to undrinkable in an instant.
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Oct 2, 2020 02:21
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BrianBoitano posted:Finally finished my first bottle of fernet branca. Definitely grew on me over the months, especially after having fernet & coke at a bar once. Cynar is great and quite versatile. Get it just in time to make Bitter Giuseppe's for after thanksgiving dinner.
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Nov 17, 2020 23:14
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You can get color like that with a blueberry simple syrup.
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Nov 25, 2020 03:08
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Laocius posted:Looking for some advice regarding orange liqueurs. I have had lots of them on my home bar at some point over the years. For a while my default was Cointreau, I found that was what I reached for most often, and felt most compelled to replace when it was empty. I have been paring down my bottles for some time now, it gets harder and harder to justify a huge collection when I don't go through them fast enough. Orange liqueur hasn't made the cut. Maybe try making some margaritas and sidecars with just simple syrup instead of orange liqueur and see if it's something you can't live without. (Although I guess they aren't margaritas or sidecars at that point)
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Dec 1, 2020 02:33
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gas
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Feb 27, 2021 21:23
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Sir Lemming posted:So I guess now what I'm looking for is basically "cachaça cocktails for people who don't like cachaça". Make light rum drinks and sub a portion of the rum with it.
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Jul 20, 2021 22:19
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My wife and I will be in Washington DC from 9/15 to 9/20. Does anyone have any cocktail bar recommendations? We usually like things on the quieter side where we can have some face time with the bartender to talk about what we like and go from there. That usually means going in earlier but we're fine with that. Good food is a bonus but not a dealbreaker.
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Aug 27, 2022 18:13
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Fart Car '97 posted:There are a number of truly exceptional cocktail bars in DC. Where are you staying? We're staying at The Jefferson.
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Aug 28, 2022 19:41
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We went in 2015 but the places I remember having a good time at that are still open are The Gin Joint, The Rarebit, Xiao Bao Biscuit.
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Nov 13, 2022 18:25
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JUST MAKING CHILI posted:I’ve got family visiting so I went and picked up a small bottle of Carpano Antica and wow it’s so good! Try some with a nice glug of prosecco and a couple olives.
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Sep 22, 2023 22:27
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Matt Zerella posted:I forgot to post about this but I was out east on Long Island a few weeks ago and ended up at the Betterman Distillery. Got a Negroni with their dry gin and it was unbelievable. You were in my neck of the woods, Better Man is walking distance for me. I find the gin on my bar more and more lately. It started because I wanted to support local, but now it is because it's just good.
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Jan 16, 2024 03:12
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