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We're serving our bourbon barrel Negroni for $7 instead of the $15 it normally is, and our dumbass hick bar manager has prepared a Negroni recipe with hibiscus-infused gin, which actually doesn't sound so bad.
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May 27, 2016 04:54
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| # ? Apr 24, 2024 07:36 |
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Lol its ok I'm the dumbass bar manager whos gonna try and incorporate tamarind (USER WAS PUT ON PROBATION FOR THIS POST)
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May 27, 2016 05:52
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I'm gonna drink a buncha negronis this week
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May 27, 2016 13:00
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Fart Car '97 posted:I'm gonna drink a buncha negronis this week Will do my part as well. Olazzo in Bethesda, MD makes an excellent one. Edit: and of course they are not on the charity's list. Will have to trek into DC instead.
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May 27, 2016 13:31
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When I get home from my business trip I am drinking three
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May 27, 2016 16:47
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Yeah uh I guess I'll make a bunch of them at home?
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May 27, 2016 21:09
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When I have a week that isn't Negroni week, I'll let you know! I recently had a great Negroni at a pizza place that, like, ripped the roof off so they could drop in their imported Italian pizza oven, so you know they take this stuff seriously. The best one in town is still the place that garnishes it with candied orange peel, though.
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May 28, 2016 05:26
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I've heard some people call this a version of a Negroni, but I think it has more to do with the proportions than anything. I don't know the original source, but I first had it at Proof in Calgary. The Trident 1 oz. Akavit 1 oz. Cynar 1 oz. amontillado sherry 2 dashes peach bitters Great, but definitely ingredients most people don't have lying around.
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May 28, 2016 18:24
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PT6A posted:I've heard some people call this a version of a Negroni, but I think it has more to do with the proportions than anything. I don't know the original source, but I first had it at Proof in Calgary. Canon in Seattle.
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May 28, 2016 19:17
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PT6A posted:I've heard some people call this a version of a Negroni, but I think it has more to do with the proportions than anything. I don't know the original source, but I first had it at Proof in Calgary. That sounds so good. Not Negroni-related, but I made this up today: 2oz reposado tequila 1oz Muscadet (very dry, kinda briny French white wine) 1oz Cocchi Americano 3 muddled basil leaves Muddle basil with a bit of tequila, build over ice, shake, double-strain into coupe, lime twist. The tequila and wine do crazy things together, this spicy note comes out in the midpalate. Light, very dry, as green as a Last Word. Might call it La Palabra Final since it looks so much like that.
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May 29, 2016 00:27
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 I got gifted a bottle of St Germain for my birthday. I've never had elderflower anything before and I love it, it almost smells tropical. What are your favorite cocktails for this.
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May 29, 2016 23:28
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Google 2008, you'll be fine. RIP Rob Cooper
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May 30, 2016 04:00
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St. Germaine is delicious but use it sparingly, the flavor is really intense and easily overpowers drinks.
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May 31, 2016 16:23
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Just used some capillaire in a local blueberry Berliner weisse. Regret nothing.
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May 31, 2016 16:36
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There's a place near here that does gin, muddled basil, St. Germain, tonic, soda, squeeze of lime, served on the rocks in either an old fashioned or double old fashioned glass. I really like it. You would have to figure out the ratios yourself.
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May 31, 2016 17:11
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That's weird. I've made the exact same cocktail at home a couple times just futzing around.
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May 31, 2016 17:13
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Our other bartender has some drink that he wants to menu with st. germain and cynar that I'm supposed to try today; I'll report back if it's any good because that's an intriguing combo
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May 31, 2016 17:51
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Halloween Jack posted:That's weird. I've made the exact same cocktail at home a couple times just futzing around. What ratios did you use
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May 31, 2016 18:09
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Had some Thai basil left over, made Thai basil daiquiris. 
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Jun 1, 2016 06:53
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Steve Yun posted:What ratios did you use I'd do something like 2 oz gin, .5-.75 lime, .5 st germain, .5-1 tonic, top with 3-4oz soda. I like a lot of lime though, so I'd do .75-1 for myself. I'd want the st germain to accent and not overpower. Cynar and st germain...I am intrigued, and initially put off. But stranger things have worked. Base spirit? Something fresh like white rum or Blanco tequila? I could see a cachaca, pisco, or agricole rum working. Even a mezcal would be interesting.
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Jun 1, 2016 06:54
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Mine was, trying to remember, 2 oz. gin, 0.5 St. German, 0.5 lime. I eyeballed the tonic and soda (I was using up what was left from the night before) but probably 2 oz. tonic and 3-4 soda. Lots of basil, though. I like basil.
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Jun 1, 2016 12:53
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Kinda want to try whey spirits, now: https://talesofthecocktail.com/products/new-trendy-spirits-botanical-milk
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Jun 6, 2016 17:58
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I've been using thatchers blueberry liqueur for a while now, and for some reason it's been out of stock for a couple weeks. Anybody know of a good replacement (besides making my own) or even why it's been out? I was thinking they were repackaging, but it's been too long for that. Produce issues I guess.
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Jun 6, 2016 23:22
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Question about making pisco sours: I'm trying to go out on a picnic kind of outing, so I'm trying to see how much prep work I can do before actually being outside. How far in advance can I make the pisco sours, what with them having egg whites in them and all? Is there a substitute for egg whites that doesn't compromise the cocktail? Thanks!
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Jun 7, 2016 15:48
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Made some Allspice Dram at home, it came out almost exactly like St. Elizabeth's except at a fraction of the price 
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Jun 7, 2016 16:27
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Johnny Truant posted:Question about making pisco sours: I'm trying to go out on a picnic kind of outing, so I'm trying to see how much prep work I can do before actually being outside. How far in advance can I make the pisco sours, what with them having egg whites in them and all? Is there a substitute for egg whites that doesn't compromise the cocktail? Thanks! Are you going to be shaking the drinks at the picnic? Pisco sours are not going to be the easiest drink to prepare in advance.
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Jun 7, 2016 17:51
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goferchan posted:Are you going to be shaking the drinks at the picnic? That's what I'm trying to figure out, haha. Maybe I can mix everything sans eggwhite beforehand, then mix with the eggwhite at the picnic? I might just say gently caress it and just make the drinks completely at the picnic, but I was just checking my options. Followup question: what else goes with pisco sours other than ceviche?
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Jun 7, 2016 17:59
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I guess you could pre-batch everything but the egg and have a container with egg whites in it on the side, which you'd combine and shake there. But then you'd be needing to tote around all the ice for the shaking. If you're making more than a couple it sounds like a pain in the butt tbqh.
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Jun 7, 2016 18:30
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You could try aquafaba (chickpea water) with the pisco sour.
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Jun 8, 2016 11:10
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DontAskKant posted:You could try aquafaba (chickpea water) with the pisco sour. Never even heard of this before, hah! Thanks for the advice y'all, think I'll just figure out some way to transport, via bike(my main worry) the needed stuffs for the sours. One more quick pisco question: is there another subj made with it that's like, an essential pisco drink? I thought I remember my friend telling me she used to just mix it with like, one thing instead of making a sour..
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Jun 8, 2016 14:18
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Coca-cola is the mixer of choice in Venezuela and Piscola is really fun to say
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Jun 8, 2016 14:37
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Johnny Truant posted:Never even heard of this before, hah! Chilcanos are another essential Pisco drink.
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Jun 8, 2016 15:09
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facile arrow posted:Chilcanos are another essential Pisco drink. Hot drat now I really want a bottle of pisco.
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Jun 8, 2016 15:18
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I have the following : Bunch of good rhum (regular and spiced. No white rhum yeah though) Bunch of good gin Vodka Bourbon Maraschino liqueur Chartreuse Bailey's Pommeau Ricard Some old Martini brand vermouth Cheap tequila Cheap Mezcal Triple Sec Angostura Probably some other random stuff I can't recall but probably aren't really good for cocktail. I usually make Old Fashioned, Last word's and gin tonic's. I'll make the odd gimlet or whisky sour when I have a bunch of lime and those are probably my favourite since lime is delicious. Otherwise I drink stuff straight. Any suggestion of a cool cocktail I should try with what I have? I'm lacking ideas and drinking the same stuff all the time is sad
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Jun 8, 2016 15:20
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Get some lemons and make an aviation
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Jun 8, 2016 15:21
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bunnyofdoom posted:Get some lemons and make an aviation It's the stupid crème de violette :fist: . I can't seem to find it anywhere + I would be scared to spend on something I'd never use if I didn't like that drink a whole lot. I should probably try it without the violette though, the ingredients do sound tasty. Looking into it more it seems a lot of people omit the creme de violette anyway, guess I shouldn't have dodge that cocktail because of it. I'll try it tonight or tomorow and report back KingColliwog fucked around with this message at 17:52 on Jun 8, 2016 |
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Jun 8, 2016 17:49
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Get the creme de violette. It's also delicious in a gin fizz. 
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Jun 8, 2016 17:59
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I have a simple stainless steel cocktail shaker I use from time to time, I recently dropped it for the first time ever and the top cap over the strainer is stuck on super tight. Any ideas on how to get the fucker off?
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Jun 8, 2016 22:36
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Hair dryer on the cap and not the shoulder it's fitted to. The cap will loosen when it heats up but maybe not enough.
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Jun 8, 2016 22:40
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bunnyofdoom posted:Get some lemons and make an aviation That poo poo is delicious. maraschino and gin work better than I would have thought. Put a bit too much lemon in mine though, will need to try again tomorow 
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Jun 9, 2016 00:52
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