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Booties
Apr 4, 2006

forever and ever

Klauser posted:

Yes! I do this and love it:

2 cups sugar
4 cups brandy
2 lbs. fresh sweet cherries, stemmed and pitted

Wait 6 weeks.

The cherries are great, and as an added bonus, the liquid is delicious.

I was mistaken. I meant to say Grenadine. I got the PDT cocktail book. I think there is a recipe in there for some.

And I also meant to quote the other guy talking about maraschino.

Booties fucked around with this message at Apr 24, 2012 around 06:04

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Klauser
Feb 24, 2006
You got a dick with that problem!?!

For grenadine I put equal parts POM and sugar in a mason jar and shake till combined.

Booties
Apr 4, 2006

forever and ever

Klauser posted:

For grenadine I put equal parts POM and sugar in a mason jar and shake till combined.

I think that's what some drunk bartender was trying to tell me. Sounds good though. I love having a bar full of fresh or home made ingredients. Well, at least personally prepared ones. I'm not going to make my own pomegranate juice when POM is perfectly fine.

In other news. I can't bartend for at least a month now. Had a wine glass stem break while polishing it. The sharp end went right into my palm, the fat part below my pinkie closer to my wrist. I got five sutures and a nerve/tendon problem and can't use my dominate hand for poo poo. Gotta wait for my hand specialist in 2 weeks before I know the extent of the damage.

Vegetable Melange
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).

Kenning
Jan 10, 2009

I really want to post goatse. I wish I had 10bux


I just found out I can get Marie Brizard creme de cacao locally. This is a Red Letter Day.

Speaking of spirits, I picked up a bottle of St. George Absinthe. It's tasty and great in cocktails, but gently caress dude why did they use a wine-style cork closure? It's like they didn't understand how corks work. There was no wine sitting on it keeping it hydrated, so the dry-rear end cork broke in half when I was opening it. Then it would shed little pieces of cork when I put it in and out. I had to re-use an old top from a bottle of Plantation Barbados 5-Year rum, which is a cork that is appropriate to a bottle of spirits. Super frustrating.

Although the fact that I can make Corpse Reviver #2s now somewhat mitigates my irritation.

Vegetable Melange
Oct 23, 2008

tHROW SOME D"s ON THAT BIZNATCH


Protip: there are no other corpse revivers.

Kenning
Jan 10, 2009

I really want to post goatse. I wish I had 10bux


Untrue! There are just no other corpse revivers worth making. The #1, for example, is just brandy, applejack, and Italian vermouth. Probably fine, as these things go, but nothing to write home about. #3 is murkier, but seems to contain gin and Cointreau, at least. Who knows.

In other news, I finally made it out to Smuggler's Cove in SF tonight and it was reeeeaaaaally good, though from the sound of things I did the right thing coming on a weeknight they're only rated for 49 people, so I guess it gets pretty crowded. But it firmed my resolved to declare this upcoming summer the Summer of Rum and really flesh out my rum collection. Also to get (or make, idk) some falernum, pimento dram, and various juices and nectars. Tiki! I'll have to buy some lounge chairs and dedicate a few days to really indolent backyard Tiki drinking.

kwantam
Mar 25, 2008

-=kwantam


Vegetable Melange posted:

Protip: there are no other corpse revivers.

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.

Vegetable Melange
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.

MC Eating Disorder
Oct 13, 2009


Transistor Rhythm posted:

I went to New Orleans last year and fell in love with Sazeracs, and I've been making my own at home. I've been using Bulleit Rye, which has served me well, but I hear a lot of people online talking about doing an older Cognac version or a half-and-half rye/cognac version, but they all mandate VSOP Cognac. I've never had Cognac in my life and can't really find VSOP anywhere, I just find VS - would that be a reasonable substitute or is it going to be completely different? Is VSOP a "perfect world" version, but VS will be fine?

Imo 100% cognac Sazeracs are the absolute poo poo and as much as I love rye I don't rate Rye Sazeracs at all. You should probably be using a VSOP for most cocktails if you can, especially the drier style of drinks, if you can get your hands on a bottle of Hine, that's probably your best bet. I'd try the VS anyway to get an idea, but ideally you shouldn't do that until you get a bottle of VSOP to compare the end result with, otherwise you'll probably just hate Cognac Sazeracs forever since it won't have nearly as much going for it as it might with an older base. Its such a prominently cognac drink that relies on the host spirit for a lot of its personality

Also I ordered a bottle of Wray and Nephew OP rum and I'm gonna make a weed tincture and then put it inside of a watermelon. I'm pretty excited. If anyone has any tips on using an OP rum rather than spiritus for making a tincture I'd be all ears.

Kenning posted:

Untrue! There are just no other corpse revivers worth making. The #1, for example, is just brandy, applejack, and Italian vermouth. Probably fine, as these things go, but nothing to write home about

These words are all a complete sentence that on the surface appear to have a functioning syntax and meaningful semantics but they make no sense! I get worked up even THINKING about Applejack cocktails, but maybe its because I'm not an American and its really hard to get here.

MC Eating Disorder fucked around with this message at Apr 26, 2012 around 19:01

Kenning
Jan 10, 2009

I really want to post goatse. I wish I had 10bux


I didn't mean to besmirch the good name of applejack far from it. It's just if I wanted applejack I'd make a Star Cocktail (applejack, Italian vermouth, and bitters). Or a Jack Rose, with grenadine and lemon. Or something along those lines. For whatever reason the idea of mixing cognac and applejack just seems...uninspiring.

W/r/t to the Wray and Nephew, do not do not do not use it to make green dragon. Leave that to vodka. You'll understand when it arrives W&N is a flavor bomb that wants you to treat it with respect. Try making an atomic daiquiri with it, for example, or a Periodista (he calls for Banks Five Island, but I'm sure Wray and Nephew would work great, though it'd be strong). Or you can drink it how they drink it in Jamaica, with grapefruit soda. It would probably be good with fresh grapefruit juice, a bit of sugar, and soda water too.

edit: Oh yeah, you should also make falernum with it.

Kenning fucked around with this message at Apr 27, 2012 around 04:55

Jahoodie
Jun 27, 2005
Wooo.... college!

How much vodka per volume should I put in rich simple syrup to act as a preservative? Usually I toss in a shot per cup, lasts in the fridge forever it seems.

Sometimes I use cheap white rum like Bacardi; I have a handle of it that hasn't gone away in years because it's mostly just for Scorpion Bowls

MC Eating Disorder
Oct 13, 2009


Falernum isn't a bad idea, but I can do that with any white rum, really. I'm interested in making the weed tincture because its a high proof alcohol that I can still drink without having to dilute it too much I guess. I really like the taste of it neat, has a really similar vibe to a well made blanco tequila, imo.

Wrt to the Corpse Reviver Number 1, I do agree that it's not a super complex or immaculately well balanced cocktail, but it was the first thing I ever drank applejack in and its just a good tasty drink I hold in incredibly high regard, possibly for sentimental reasons.

Also in response to the above question about simple syrup, I've never had to do anything to preserve sugar syrup. It should do that just fine on its own. The main issue with syrups is that if there's a large amount of organic material in the syrup (I'm thinking of pineapple syrup as the biggest culprit), it will go off quite easily without a decent proof alcohol to fortify it with. I was always told that it had to be an overproof spirit, but here an overproof spirit is pretty much defined as anything higher than 80 proof so I don't know for sure to be honest.

Also, we strained all the milk fat out of a rum shrub tonight at work and it was like delicious fatty rum sherbet and I feel so loving gross but I don't regret eating a spoonful of it at all.

MC Eating Disorder fucked around with this message at Apr 28, 2012 around 20:00

Kenning
Jan 10, 2009

I really want to post goatse. I wish I had 10bux


Yeah, I never use alcohol in any of my syrups, and the only times I've lost a bottle is when I've left it out overnight during an overly-enthusiastic cocktail session. Most of the times if they're refrigerated they're bullet proof, in my experience.

MC Eating Disorder
Oct 13, 2009


I ran out of all my hard liquor and I'm broke so I'm drinking Benedictine sours aw yeah put some cinnamon syrup in that poo poo. Not too much though cause putting syrup in liqueur sours is pretty gross most of the time. My cinnamon syrup is always super strong though because I just leave it in there after I make it and it keeps going.

MC Eating Disorder fucked around with this message at Apr 29, 2012 around 05:15

pork never goes bad
May 16, 2008

gin&milk!!!


Cross-posting from the Bay Area thread:

Can anybody recommend cocktail bars in San Francisco? I'm in the bottom of the Mission, so end up at Beretta or Range when I want nice cocktails almost exclusively, but want to start hitting some of the better spots around the city. I've been to Rickhouse, and their other 3 bars are on my list, as is Smuggler's Cove. Where else should I go?

beefnchedda
Aug 16, 2004


pork never goes bad posted:

Cross-posting from the Bay Area thread:

Can anybody recommend cocktail bars in San Francisco? I'm in the bottom of the Mission, so end up at Beretta or Range when I want nice cocktails almost exclusively, but want to start hitting some of the better spots around the city. I've been to Rickhouse, and their other 3 bars are on my list, as is Smuggler's Cove. Where else should I go?

I enjoy the backroom at Dalva, also in the Mission.

pork never goes bad
May 16, 2008

gin&milk!!!


I have been meaning to go there for ages! Thank you for reminding me. I'll go tomorrow if it's open!

MullardEL34
Sep 30, 2008

Basking in the Cathode glow..

Inspired by some previous posts in this thread, I just made an old fashioned with Brugal Anejo Rum. Why haven't I tried this before? Its delicious.

Vegetable Melange
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).

MullardEL34
Sep 30, 2008

Basking in the Cathode glow..

Vegetable Melange posted:

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).

I'm pairing it with a Cohiba Siglo VI. I've got the tobacco angle covered. Also, I used turbinado sugar cubes.

MullardEL34 fucked around with this message at May 3, 2012 around 06:18

MC Eating Disorder
Oct 13, 2009


MullardEL34 posted:

Inspired by some previous posts in this thread, I just made an old fashioned with Brugal Anejo Rum. Why haven't I tried this before? Its delicious.

Peach bitters is probably my favourite thing to add to a rum old fashioned imo.

Also I made a new batch of spiced rum last night but its coming into winter and I wanted to try something a little different, so I switched up the recipe and added some chocolate and replaced lime zest with orange zest, and cut back on the anise a little bit. The end result will hopefully be ideal for spiced rum alexanders but I think I went a little too heavy on the chocolate. A day later and its all dissolved and its a bit more viscous than it was yesterday. No issues with fat seperating, which was my main concern with infusing chocolate, but I think I might might a second batch sans chocolate, and mix the two together to balance it out. Here's the recipe if anyone cares


-700 mls Appleton 8 (I was going to use the VX but it was 2 bucks more expensive, so I figured I'd give it a shot, I get more chocolate and coffee notes off the 8 yo anyway)
-Zest of 1 orange
- 2 cloves
- 4 coffee beans
- 3 pimento allspide
- a small handful of 70.9% chocolate smashed up
- 1 star anise
- 50 mls treacle
- 5 bar spoons raw sugar
- 2 sticks of cinnamon

I think that was everything, testing it out an an Alexander right now, the other stuff probably hasn't infused properly yet but I want to get an idea of how up in my face the chocolate is gonna be.


surprisingly, the orange is probably the most overbearing flavour in there at the moment and I'm probably gonna have to pull that out before anything else, maybe the anise as well while I'm at it and let it sit for another couple of days with the coffee beans and cinnamon. No need to marry up two batches, I think the amount of chocolate was perfect flavourwise, its just changed how the liquid acts really dramatically and that's freaking me out a little bit but it's cool I'm cool.

MC Eating Disorder fucked around with this message at May 3, 2012 around 07:16

Kenning
Jan 10, 2009

I really want to post goatse. I wish I had 10bux


Vegetable Melange posted:

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).

A Smith and Cross old fashioned is one of the most intense cocktail experiences I can remember.

pork never goes bad
May 16, 2008

gin&milk!!!


3 cocktails tonight.

Aviation - 2oz gin, 1oz citrus (I used lime as they are extremely cheap at my local grocer right now, but honestly lemon is better in this drink), dash luxardo, large dash creme de violette, shaken up
Last Word - 1 part gin, 1 part green chartreuse, 1 part lime, 1 part luxardo, shaken up
And the last I mixed off the cuff - 3oz Oude Genever, dash Orange Citrate, 2/3 oz lime, 1 oz pineapple gum syrup, shaken up - sweet, thick and bitter. The Orange Citrate is a hard ingredient to use - for a product advertised as not being bitter, it has a distinct bitterness which I find hard to incorporate into a drink. I'd almost certainly rather this drink with Peychauds, or perhaps Regan's.

ETA - I made a second Last Word using Oude Genever instead of dry gin. An excellent variation.

Kenning
Jan 10, 2009

I really want to post goatse. I wish I had 10bux


I pour way, way too much maraschino into my Aviations. I think I usually do 2 oz. gin, 3/4 oz. lemon, 1 oz. maraschino. In my defense I love maraschino more than I love several of my limbs.

Tonight I poured a double Gin Rickey after cooking food and being stressed about dollaz. Regular Rickey as follows:

2 oz. Bombay original
1 whole lime, juiced
healthy dollop maraschino
soda water
no sugar

Put some small ice (I have a tiny ice cube tray, but cracked would work just as well) into a tall glass. Pour in a couple ounces of soda water, then the gin, lime, and marschino (be generous), and top with soda. Sip through a straw.

If you omit the gin it's a great hangover cure. I loving love Rickeys.

royalejest
Oct 31, 2006

Clapton is God.

Is there a midpriced, non-well, general purpose bourbon I should be using in my cocktails other than Maker's?

I just ran out, and before I restocked for Derby Day with the same stuff, I figured I'd check.

Scythe
Jan 26, 2004


royalejest posted:

Is there a midpriced, non-well, general purpose bourbon I should be using in my cocktails other than Maker's?

I just ran out, and before I restocked for Derby Day with the same stuff, I figured I'd check.

For general bourbon cocktails, I'm a big fan of Old Grand-Dad (the 100 proof Bottled In Bond version with orange cap, not the 80 proof). Cheap and great; however, it won't produce drinks like the ones with Maker's since it has rye (spicy) and Maker's has wheat (sweet). I find the sharper, peppery flavor works better in most drinks with other aggressive ingredients (vermouth, lemon, lots of bitters, etc).

That said, since it's Derby Day, a wheat bourbon is actually best for simpler, cleaner drinks like a julep--try Weller Antique 107 for that (no guarantee it's cheaper than Maker's, but it might be).

Vegetable Melange
Oct 23, 2008

tHROW SOME D"s ON THAT BIZNATCH


4 roses, baby. Yellow label 4 lyfe.

MC Eating Disorder
Oct 13, 2009


I would feel a little weird using a single barrel in cocktails but that said 4 roses is dope as heck and pretty well priced so I wouldn't turn up my nose on anything anyone made me on it.

I guess they probably have a non single barrel as well but it's all i've seen here so I guess what I'm saying is I need to buy more american whiskey

DasNeonLicht
Dec 25, 2005

"...and the light is on and burning brightly for the masses."

royalejest posted:

Is there a midpriced, non-well, general purpose bourbon I should be using in my cocktails other than Maker's?

I just ran out, and before I restocked for Derby Day with the same stuff, I figured I'd check.

My favorite workhorse bourbons are Wild Turkey 101, Buffalo Trace, and (depending on the price), Bulleit. These are more assertive Bourbons than Maker's Mark, though, so consider that. If you want to keep with wheated bourbons, try Old Fitzgerald. Evan Williams Black also consistently comes up as a good buy -- I think it's supposed to have a balanced flavor.

Edit: I've always wanted to try Bernheim Wheat as a mixing whiskey (for the softer, gentler Manhattan). Anyone have any experience with this?

DasNeonLicht fucked around with this message at May 7, 2012 around 21:41

CrispKing
Jul 12, 2008


I've volunteered to make drinks for mother's day for the family; I'm considering a white sangria or strawberry daiquiri, but perhaps something more interesting is called for.

I hate the name, but maybe something like this:

quote:

Kiwi Kwencher

INGREDIENTS:
Half a ripe kiwi, peeled
.5 oz St-Germain
.75 oz Simple syrup (one part sugar, one part water)
Splash club soda
3-4 oz Brut sparkling wine

PREPARATION:
Muddle the kiwi in a shaker. Add the simple syrup, St-Germain and ice. Shake until chilled and add a splash of club soda. Strain the mixture into a cocktail glass and top with sparkling wine. Garnish the drink with a kiwi slice.

Any thoughts?

DasNeonLicht
Dec 25, 2005

"...and the light is on and burning brightly for the masses."

I'd have to try it, but my initial thought is that the addition of simple syrup would make it too sweet.

Booties
Apr 4, 2006

forever and ever

DasNeonLicht posted:

I'd have to try it, but my initial thought is that the addition of simple syrup would make it too sweet.

Yeah I don't eat kiwi much. It sounds like it could be fine. I remember kiwi being super tart. The simple and Brut sparkling may be a very pleasant balance.

Kenning
Jan 10, 2009

I really want to post goatse. I wish I had 10bux


Not to be this guy again but you should make punch! And if you want something sparkly and festive and Mother's Day-ish, you should make Boston Club punch!

Boston Club Punch

Wondrich scales the recipe per bottle of champagne, which means it's nicely adjustable. For a single bottle you will need:

2 oranges (Seville if you can get them, but you probably can't since the season is well over)
3 1/2 oz. white sugar
1/6 fresh pineapple, chopped
3 oz. raspberry syrup (Ted Haigh recommends Smuckers, and I've had good results with that. You can also use something fancier, like Monin, or make your own)
1 oz. cognac
1 oz. kirschwasser
1/2 oz. Gran Marnier
1/2 oz. dark Jamaican rum (Use something intense like Smith and Cross or Pussers. Failing that, Appleton Estate or Myer's would be fine.)
1 pint dry white wine, nothing oaky
1 liter soda water
1 bottle champagne

Peel the oranges, leaving as little white pith as possible. Trim the pith if there's a lot. Muddle the peels with the sugar and let sit for at least one hour, though longer is better. After the sugar has drawn out lots of oil, add the pineapple to the bowl and muddle it all up in the sugar, then juice the oranges, strain the juice, and add to the mixture. Strain this with a cheese cloth and squeeze to get all the tastiness you can from it. Next add the syrup, the spirits, and the wine, stirring until everything is well combined. This can be bottled and chilled before service, and I recommend making a day or so in advance so you have plenty of time for the peels to sit on the sugar etc.

At the moment of service pour the mixture of fruit, sugar, and spirits (i.e. the stock), the seltzer, and the champagne into an appropriately-sized bowl, stir gently, and add an ice block. Serve in small cups so that they don't get warm before people drain them.


This is what I drank on New Year's last, and I heartily recommend it for all palates.

A single recipe as written here is good for around 10 standard drinks, or enough for 3 or 4 people. I like making a triple batch, which uses 2 bottles of white wine and 3 of champagne, yielding enough for a nice crowd of 12 or so. If you were to do a 6-times batch you could use a half case of champagne, 4 bottles of white wine, and a whole pineapple, and you would have my blessings and congratulations.

A single batch is around 88 oz., or 2.75 quarts. A triple is more like 2 gallons of liquid. To serve a triple batch I'd use a 10-12 quart bowl, and use a 2-3 quart ice block, which you can make by freezing water in a stainless steel or plastic bowl over night. Whatever volume you end up making, 1/4 the amount of liquid is a good size for the ice block.

Dilbert As FUCK
Sep 8, 2007

It's time to kick ass and spin up VM's.... and I'm all out of resources


Expirementing with everclear this weekend, oughta be fun

Very Strange Things
May 21, 2008


Corvettefisher posted:


[00:39] <corvettefisher> im gunan hack a everclear this weekend
[00:39] <corvettefisher> oughta be fun

[00:39] <fudepen> hahah
[00:39] <SKeLL> WTF
[00:39] <SKeLL> get PICS!
[00:39] <SKeLL> before and after!

CrispKing
Jul 12, 2008


DasNeonLicht posted:

Kiwi + simple syrup = too sweet

I was thinking I'd grab kiwis that a were bit under ripe to avoid going too sweet.

Instead I think I'll avoid the whole thing and go with:

Kenning posted:

Boston Club Punch

I always forget about punch.

Booties
Apr 4, 2006

forever and ever

That punch recipe sounds really good, and very easy to make. Ill mess with it at work. See what happens. We normally do a punch in the summer. Last year's "cantaloupe island" wasn't so good.

Kenning
Jan 10, 2009

I really want to post goatse. I wish I had 10bux


CrispKing posted:

I always forget about punch.

Punch, I feel, is one of life's great pleasures. A well-made bowl of punch turns a group of strangers into good friends, and a group of friends into a party.

And if you really want a party, I'd recommend the following punch, which serves 25-40 (depending on how serious you want the party to get):

Frank Forester's Punch

You will need:

2 qt. strong green tea
24 oz. lemon juice
2 cups white sugar
2 bottles VSOP Cognac
1 bottle Gran Marnier
6 bottles champagne

This is an elementally simple punch. If you want to make this one I recommend preparing the tea and lemon juice a couple hours in advance, and having them chill in the fridge along with the champagne. Have the cognac and the Gran Marnier in the freezer. Then build it in the bowl in front of your guests.

Muddle the peels of about a dozen lemons with the sugar and let sit for an hour or more to draw out the oils. Then, with great ceremony, assemble your bottles of juice, tea, spirits, and champagne around the bowl. Pour in the green tea and lemon juice. This should be enough to dissolve the sugar, so stir vigorously and then remove the peels with a slotted spoon or other such device. Your guests may want to help pour in the cognac and Gran Marnier. Stir those in well also. Finally, pop your half case of champagne and speak some word of toast or congratulations to everyone assembled and pour. A few more gentle stirs and in with the ice block!

That was one of the best birthday parties I've ever thrown.

Kenning fucked around with this message at May 17, 2013 around 18:29

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theunderwaterbear
Sep 24, 2004


What do your serve the punch in? I imagine the only thing most people have that would be big enough for that volume would be some kind of bucket, maybe a soup pan... which obviously doesn't quite match the drink.

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