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Mint gets bitter and woody over time and heat.
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Apr 6, 2014 19:35
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Maybe steep the mint leaves in hot water and then make your syrup out of that?
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Apr 6, 2014 19:49
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Canadian Bakin posted:Does anyone have tips or words of caution to share on the subject of mint infused simple syrup? Strain your poo poo like ten times, or it will turn nasty. I usually just do a mint infusion in a little bit of vodka (via whipping siphon), then add it to the simple syrup. Cleaner taste, no residue and the vodka works as a preservative in your SS. BrosephofArimathea fucked around with this message at 02:46 on Apr 7, 2014 |
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Apr 7, 2014 02:43
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I have some friends coming back from a trip to Tanzania and they're getting a local liquor called Konyagi for me. I can't even find a wikipedia article for this, but from googling I see it's some kind of gin with some citrus and some herbal notes? I searched around for cocktail recipes using Konyagi and most of them seem either too basic (add a lime twist and drink) or gross (drink with sprite). Does anyone have any idea of uses for Konyagi? Is it just rubbish and I shouldn't bother?
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Apr 8, 2014 10:39
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Anarkii posted:I have some friends coming back from a trip to Tanzania and they're getting a local liquor called Konyagi for me. I can't even find a wikipedia article for this, but from googling I see it's some kind of gin with some citrus and some herbal notes? I searched around for cocktail recipes using Konyagi and most of them seem either too basic (add a lime twist and drink) or gross (drink with sprite). Ask them if they can find a bottle of Waragi instead because Konyagi pales in comparison  In all seriousness, Konyagi + ginger ale (or ginger beer) + lime = Delicious (and lots of very faded, very twisted memories  )EDIT: If you can find bitter lemon, use that. Konyagi/Waragi and bitter lemon is about as 'classic' as a cocktail you can make with these liquors. angor fucked around with this message at 12:52 on Apr 9, 2014 |
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Apr 9, 2014 00:26
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Hail cocktail thread. Is there anything combining campari and pastis?
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Apr 10, 2014 04:52
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Dash some absinthe on a jungle bird, what up. Quarter ounce of Pernod in a Sazerac? Live dangerously.
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Apr 10, 2014 05:33
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Check out the quill, it is essentially a negroni with a decent measure of absinthe. It wasn't quite up my alley but it might fill your needs.
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Apr 10, 2014 08:20
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Sounds great, thanks!
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Apr 10, 2014 23:29
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You could try a variation on an 'After Coffee' by replacing the Fernet with Absinthe. If you don't have Smith and Cross you could try substituting another funky Jamaican rum, but it won't be the same. 1.5 Campari 1 Dry Vermouth 0.5 Smith and Cross 0.25 Fernet Branca stir/strain/garnish with mint sprig (important)
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Apr 11, 2014 00:53
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Hollis Brown posted:I'll throw out the old fashioned I'll throw out mine: Sugar cube, 3 dashes of angostura, and a tiny (tiny) splash of soda water. Muddle until dissolved, add some ice cubes and then 2-3oz rye to taste, then stir stir stir. Lemon peel twist and enjoy. Nowadays I tend to enjoy mine on the rocks, though back when it was babby's first cocktail I drank them up, and that was good too. You can get more particular about certain details, but considering the bars I'm used to I'm impressed as long as there isn't a bowl of fruitloops in the bottom (I'd never order an old fashioned where I live) To me an old fashioned is a drink that can tolerate a lot of variation and still be quite good. However the drink has been corrupted like few others, and I find you have to ask a question or two before ordering one in an unfamiliar place.
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Apr 11, 2014 07:58
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Hollis Brown posted:I'll throw out the old fashioned I had a Kraken old fashioned a little while ago, after chatting with the bartender about how much I enjoyed said rum. Bitters, sugar, ice, Kraken, stirred with a vanilla pod and a cinnamon stick. It was made under the premise that I'd never order one if the bar was full, due to it's prep time. It was delicious for a post-dinner drink on a winter's evening. The vanilla really makes the already ice-cream-like rum sweet and delicious, and the cinnamon and bitters add extra wintery spice that's missing slightly from the rum on it's own. Probably even better with a spicier spirit. Maybe not a must-try, but if you have the ingredients, it's worth a go.
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Apr 11, 2014 16:58
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This thread exists (thanks nrr), hello new home 
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Apr 14, 2014 23:39
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So now that the weather is a lot warmer, can anyone recommend some simple cocktails involving wine? I don't have a full home bar, so if it only involves a simple trip to the grocery store (+wine, I guess), that'd be great.
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Apr 15, 2014 01:01
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It's hard to go wrong with sangria in the summer. Chop up fruit, add to wine, optionally add some hard liquor, let infuse overnight, done.
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Apr 15, 2014 01:05
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Archer2338 posted:So now that the weather is a lot warmer, can anyone recommend some simple cocktails involving wine? I don't have a full home bar, so if it only involves a simple trip to the grocery store (+wine, I guess), that'd be great. Find a bottle of Creme de Cassis (blackcurrant liqueur) and make a Kir (1 part Creme de Cassis in the bottom of a wine glass, then 9 parts white wine). Mix up the lieueur and wine variants to make a variety of Kir-alikes.
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Apr 15, 2014 06:00
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Can anyone recommend a good bar in the Miami / south florida area that makes good classic "real" old school cocktails? Not the typical fruity, panty dissolver stuff you get at your typical "bar" where you've got some college kid pretending to be a bartender.
lilspooky fucked around with this message at 19:41 on Apr 15, 2014 |
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Apr 15, 2014 15:04
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Broken Shaker.
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Apr 15, 2014 15:56
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Archer2338 posted:So now that the weather is a lot warmer, can anyone recommend some simple cocktails involving wine? I don't have a full home bar, so if it only involves a simple trip to the grocery store (+wine, I guess), that'd be great. French 75's are a perfect summer drink and are easy to make. 1 oz gin (or Cognac) 0.75 oz 1:1 simple syrup 0.5 oz lemon juice shake/strain over ice into a tall glass and top off with ~3 oz champagne or sparkling wine You can also add a little bit of a good liqueur if you want to play with different flavors. I like to add St. Germaine and a dash of peach bitters.
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Apr 16, 2014 03:49
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Archer2338 posted:So now that the weather is a lot warmer, can anyone recommend some simple cocktails involving wine? I don't have a full home bar, so if it only involves a simple trip to the grocery store (+wine, I guess), that'd be great. Some great suggestions already. I just wanted to add a Champagne Cocktail 1 Angostura bitters soaked sugar cube .25oz cognac Drop sugar cube in flute, add cognac, top w/bubbly.
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Apr 16, 2014 15:22
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Thanks for all the suggestions! For the recipes involving champagne - it's okay to substitute with sparkling wine from other regions, right? Should I be looking for any particular sweetness level (not sure if the non-French ones have that labeled, actually) as well?
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Apr 16, 2014 20:35
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Yeah, you can switch for crement or pro secco or Sekt, as long as it's dry enough.
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Apr 16, 2014 20:43
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I have made many a French 75 from cheap gin and sparkling wine from Trader Joe's. Likewise the Kir Royal.
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Apr 16, 2014 21:02
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Archer2338 posted:So now that the weather is a lot warmer, can anyone recommend some simple cocktails involving wine? I don't have a full home bar, so if it only involves a simple trip to the grocery store (+wine, I guess), that'd be great. Elderflower Spritz is where it's at. So drat good. Quarter fill a goblet with ice cubes, line the outside with thinthinthin lemon halfwheels, then 4:2:2 champagne : St Germain : soda Or for something a touch stronger, an Old Cuban. 1.5:1:0.75 dark rum:simple syrup:lime, shake with a bigass pinch of mint leaves (~5-6) and 2 dashes of Angustora. Strain into champagne glass, top with a dry champagne to taste (~2oz).
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Apr 17, 2014 06:49
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Guys. Guys. I have come to a revelation. I actually don't mind Campari now. I had a bottle of it sitting on my shelf after the last fiasco where I was decidedly against it. But I had a tiny bit of Beefeater left and figured, "What the hell, I'll give it another shot." So I looked up some recipes for Campari and saw the obviously titled Gin and Campari. Although it calls for equal parts Gin and Campari I decided I'm too much of a pansy to drink that. But I do love me some Gin. So I made a tiny taste test cocktail. 10mL Campari 30mL Gin 40mL Ice water Shake with ice, strain into cocktail glass. I need the water because I am a sissy who prefers slightly less boozey tasting cocktails. My test resulted in a veritably "okay" cocktail. I'm no fan of lots of Campari (People drink it straight? The hell?) but that little bit of earthy bitters taste is nice. My only wish is if I had tonic water to swap for the water. I think that'd be a winning drink to me. Anyone else have suggestions? I'm slowly opening up to Campari in a drink. Did I butcher a classic? Let me know!
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Apr 17, 2014 10:39
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A drink with campari plus wuss? I heartily recommend the "Rome with a view": 1 oz campari 1 oz dry vermouth 1 oz lime .75 oz simple syrup Shake with ice, strain into highball glass with ice, top with soda water.
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Apr 17, 2014 17:05
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THRILLMASTER
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BrosephofArimathea posted:Or for something a touch stronger, an Old Cuban. Holy gently caress. I have all the ingredients for this at home right now and I am going to make the poo poo out of it.
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Apr 17, 2014 17:11
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syntaxfunction posted:Guys. Guys. I have come to a revelation. I actually don't mind Campari now. If you're already drinking gin and Campari, why not add sweet vermouth and make it a Negroni?
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Apr 17, 2014 18:27
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Campari can be a bit much for me as well but I was surprised to find that a campari and tonic water goes down delightfully easy.
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Apr 17, 2014 18:39
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My favourite Campari cocktail , aside from the Negroni, is the Bicyclette, apparently so named because it was drunk by elderly Italian men who would then wobble home on their bicycles. It's dead simple too. 2 Parts Campari 1 1/2 Parts chilled White Wine (I like dry) Twist of lemon. Drink, go for a ride and drink some more. My wife is currently having to undergo a sea-change from a glorious lush to an expectant mother, and so whilst I'm drinking for two she's seeking something that has bite without alcohol. Any recommendations? She likes Dirty Martini's, Manhattans and Rye Whiskey based drinks. Is there anything virginal that compares?
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Apr 17, 2014 23:56
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Abyssal Lurker posted:A drink with campari plus wuss? I heartily recommend the "Rome with a view": Cavenagh posted:My favourite Campari cocktail , aside from the Negroni, is the Bicyclette, apparently so named because it was drunk by elderly Italian men who would then wobble home on their bicycles. It's dead simple too. I will have to try these two plus another attempt at a Negroni. Gotta find something to use this bottle with!
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Apr 18, 2014 03:04
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It's almost Negroni Season.
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Apr 18, 2014 03:33
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It's always negroni season.
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Apr 18, 2014 16:05
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Vegetable Melange posted:It's always negroni season.
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Apr 18, 2014 16:33
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Last night I tried the Quill that someone mentioned upthread and it seemed like the absinthe blunted the bitterness of the Campari a little bit, so that might be a way to ease into Negroni season.
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Apr 18, 2014 21:54
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Alright goons, after reading this whole thread I went on a spree yesterday. Here's what I bought: St Germaine Rittenhouse Rye 100 Laird's Applejack (the plain one, VA...) Barbancourt 5yr rum Famous Grouse blended scotch And here's what I have already: Bombay Sapphire La Cana Grande white rum (highly recommend if you want a very boring, plain rum. Like rum vodka) Calvados VSOP Sailor Jerry's! Triple Sec Can I make anything fun with this stuff?
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Apr 20, 2014 22:56
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Twice recently I've gone to open old bottles of Cognac at a guest's house where I was staying and the cork broke. Sucks.
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Apr 21, 2014 18:18
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NomNomNom posted:Can I make anything fun with this stuff? You're going to have to be a bit more specific, such as the tools you have, the mixers/garnishes you have and the flavor profiles you're looking for. I've never really got a chance to play with St Germaine, although after checking out this site, I'm seriously tempted to pick up a bottle and give it a shot.
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Apr 21, 2014 21:31
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Comb Your Beard posted:Twice recently I've gone to open old bottles of Cognac at a guest's house where I was staying and the cork broke. Sucks. Sounds like someone needs a set of port tongs. https://www.youtube.com/watch?v=-ubeLgY4vWA
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Apr 21, 2014 21:45
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A lot of my favorite cocktails depends on fresh lemon or lime juice. I don't have a lot of time in the evenings to make drinks at home either. If I get a hand juicer or something like that, what's the usual shelf life / how long can I keep the juice around in the fridge? A few days?
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Apr 21, 2014 23:39
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