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Vegetable Melange posted:Absinthe Frappes. Did a bottle in an afternoon. Well yeah there's that. cyberia posted:I love absinthe and these all sound amazing. Can I have the recipes, please? A Corpse Reviver #2 is equal parts Gin, Lemon Juice, Cointreau, and Lillet Blanc, with the tiniest dribble (seriously, between 3 and 10 drops) of absinthe. Shake, strain into stemware. Finish with a cherry, if you like to do that sort of thing. An Obituary Cocktail is just a dry martini with some absinthe tossed in for excitement. Paul Clarke uses 2 oz. gin, 1/4 oz. vermouth, and 1/4 oz. absinthe. I've made it that way with success. Charmmi posted:I'm seeking advice on a punch for a party this weekend. It's for 10-15 people and there will probably be a good amount of other liquors and beers. I'd like to spend around $20-30. I like some of the punches Kenning has mentioned in this thread using fresh fruit to make syrup. The usual punch for this crowd is a mixture of vodka, sprite, and sherbert. If there is a punch that is bright or deep red that would be even better. How big of drinkers are these 10-15 people, how intense do you want the party to get, and will there be other things served? No matter how much I preach the good word of punch, I always just end up recommending Limmer's. I wish I could convince more people to really invest in a more complex, richer bowl, but Limmer's is fine and it's a good intro to punching, I suppose. If you wanted to be a boss and spend like $100 you could bring a batch of USS Richmond Punch 1 bottle strong dark Jamaican rum (Smith and Cross recommended, or Pussers) 1 bottle VSOP cognac (you could go VS if you like, or even non-cognac, but that's sort of like putting Velveeta on your cheese plate) 1 bottle decent ruby port (nothing too fancy, but something drinkable) 24 oz. strong black tea 2 1/4 cups unrefined sugar (turbinado or whatever) 16 oz. lemon juice 6 oz. Gran Marnier (feel free to use Triple Sec, but see my comments about the cognac) 4 liters seltzer water nutmeg Muddle the peels of 6 or so lemons in the sugar, and let sit to extract the oils. After at least an hour (if you can leave them for 4 or 5 hours it's even better), dissolve the sugar with the tea (made by steeping 3 tea bags or 3 tsp loose black tea in hot water for 5-7 minutes, then letting cool) and the lemon juice. Strain out the peels somehow, then add the spirits and and the wine. Bottle this all up somehow, and let it cool in the fridge. When it comes time to serve, pour it, along with your chilled seltzer, into a bowl and grate fresh nutmeg on the top. Slip in an ice block and consider your party made. edit: If $100 is too much money, which is fair, get someone to go in with you on the punch! It'll be delicious. Kenning fucked around with this message at 13:11 on Oct 25, 2012 |
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Oct 25, 2012 13:03
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| # ? May 12, 2024 17:32 |
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Kenning posted:A Corpse Reviver #2 is equal parts Gin, Lemon Juice, Cointreau, and Lillet Blanc, with the tiniest dribble (seriously, between 3 and 10 drops) of absinthe. Shake, strain into stemware. Finish with a cherry, if you like to do that sort of thing. This is amazing. My new brunch cocktail.
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Oct 25, 2012 15:11
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There will be beers and plenty of shots being taken at the same time. People will be wandering between upstairs for food and drinks and downstairs for music and games. I think the Limmer's punch will be nice and well within my budget. The hostess of the party doesn't enjoy gin or anything with flavor but I am not about to watch her mix up another tub of sherbert and soda.
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Oct 25, 2012 15:11
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Yeah Limmer's will be good for that. I nearly always use New Amsterdam for the gin, which is really mellow and tasty. I just remembered one more punch you could do that's pretty much in that budget as well! Gowanus Club Gin Punch 1 liter gin 1 liter green tea 8 oz. lemon juice 4 oz. pineapple syrup* 2 oz. white sugar 1 oz. Chartreuse (or other potent liqueur) 1 liter soda water Muddle the peels of 3 lemons in the sugar and let sit for, again, 1-6 hours. Dissolve with the lemon juice and tea (4 bags or 4 tsp loose, steeped for 3-5 minutes, then chilled), then strain out the peels. Add the pineapple syrup, the gin, and the Chartreuse, stir well, then add the chilled soda water, stirring gently to combine, before slipping in the ice block. *Made pineapple syrup by making a 2:1 rich turbinado/demerara syrup, then allowing it to cool before adding 1 whole cored, cleaned, and chopped pineapple. Let it steep for 24 hours, then strain through cheesecloth, squeezing to get all the good pineapple flavor out. If you don't have Chartreuse you can use pretty much any other liqueur. Particularly good choices include maraschino, Benedictine, apricot brandy, creme de violette, pimento dram, or even just an ounce of your favorite bitters.
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Oct 25, 2012 23:44
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I got a private gig doing punches for a former co-worker's party in Boston in a few weeks. While I am just going to say the first number that comes to mind when she asks what she should pay me, I'm probably going to develop my own punch(es) rather than stick to the Wondrich. I'll post whatever I come up with for your perusal/disdain. PS electric juicer for the win. I'm not juicing a pint of lemon juice because I'm not a barback anymore.
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Oct 26, 2012 00:02
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Oh man that's gonna be great. I've done a few originals that I'm pretty proud of – developing your own punch is very rewarding. Do you have any ideas what you're gonna do? When I'm creating a new punch I usually decide on the base spirit first, and then identify some sort of particular trait I'm going for. Something like "pear cider" or "herbal liqueur" or "tamarind juice" or "beer". From there I cross-reference with a few well-tested recipes for rounding out the ratios and general guidance. God I love punch so much.
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Oct 26, 2012 06:54
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Kenning posted:God I love punch so much. Too much! Have you explored wine, yet? You ought to.
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Oct 26, 2012 07:14
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pork never goes bad posted:Too much! I have sometimes thought about exploring wine, but then I realized I'm uncultured swine and all I know about wine is Kraft Dinner is white wine, red if you add ketchup.
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Oct 26, 2012 10:50
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Kenning posted:
Sounds like a winner! I can't wait to put a stop to this sherbert and sprite nonsense.
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Oct 26, 2012 14:51
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So how'd it go???pork never goes bad posted:Too much! I'm passingly familiar with wine. That's my dad's thing, so I tried lots of wines growing up. Right now I'm more of a spirits guy, and I also drink a fair amount of beer. I'd need to be in a social context where drinking a bottle of wine at a go was more common for me to really get into wine, since I always feel stressed out with a partially-consumed bottle, like there's a timer ticking down.
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Oct 29, 2012 20:42
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There always is. Air is oxidizing your wine from the moment you open it until the last drop. The solution? Burn the cork. Also I'm making a modified hot whiskey punch, it's essentially a liter-sized hot toddy. Threw in a sachet of shredded ginger and cracked allspice berries. We'll see how well it takes the maceration in about half an hour. It's basically a liter-sized hot toddy. For three.
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Oct 29, 2012 21:28
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Vegetable Melange posted:There always is. Air is oxidizing your wine from the moment you open it until the last drop. The solution? Burn the cork. Vacuum the wine. Better than it should be days later. Toddy sounds awesome.
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Oct 30, 2012 04:27
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Vacuuming can radically alter the flavor profile of a wine due to the lower pressure increasing vaporization of certain volatile compounds preferentially. Older and less extracted reds tend to be destroyed by vacuum sealing.
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Oct 30, 2012 04:50
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Kenning posted:So how'd it go??? I thought it was very tasty! A couple people who would usually never touch gin admitted it was "dangerous". Our guestlist shrank because of the cruddy weather so the punchbowl only got halfway down. I froze some plastic cockroaches in the ice ring to slowly melt into the punch. I managed to startle myself with a buggie in my cup because I forgot they were there. Will definitely do it again.
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Oct 30, 2012 13:51
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I made some Limmer's for a friend's party tonight. I was surprised by how light it was at first, since I'm used to drinking cocktails and this was my first stab at punch, but it had a really nice balance to it. I used Beefeater since that's the only halfway decent gin they had in stock at the place near me, and it worked out great. All in all this was pretty great stuff--I would absolutely make this again. I would have tried to Gowanus but I got the punch signal less than 24 hours before the party so I didn't have time to tinker with pineapple syrup. Next time I'll try that or one of the arrack recipes, just to mix things up  .Thanks for the introduction to punch, Kenning!
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Nov 2, 2012 08:32
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Lately I've been having some fun on my friday nights with Rum and Coke, and after getting sick of Bacardi white and Coca-Cola, I decided to try Kraken and Jarritos Cola. Both are heavy on flavor and hard to get a hold of but taste damned great, whereas Bacardi and Coke tends to taste thin and go down fast. I'm thinking about continuing this trend of mixing and matching, anyone else got some favorite rums and colas that would go well together?
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Nov 2, 2012 21:51
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Napoleon Bonaparty posted:Lately I've been having some fun on my friday nights with Rum and Coke, and after getting sick of Bacardi white and Coca-Cola, I decided to try Kraken and Jarritos Cola. Both are heavy on flavor and hard to get a hold of but taste damned great, whereas Bacardi and Coke tends to taste thin and go down fast. I'm thinking about continuing this trend of mixing and matching, anyone else got some favorite rums and colas that would go well together? Step up your game and do a Kraken and Reed's Extra Ginger Brew. Throw in a wedge of lime and you have a Dark n' Stormy. So delicious.
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Nov 2, 2012 21:53
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Napoleon Bonaparty posted:Lately I've been having some fun on my friday nights with Rum and Coke, and after getting sick of Bacardi white and Coca-Cola, I decided to try Kraken and Jarritos Cola. Both are heavy on flavor and hard to get a hold of but taste damned great, whereas Bacardi and Coke tends to taste thin and go down fast. I'm thinking about continuing this trend of mixing and matching, anyone else got some favorite rums and colas that would go well together? If you wanted to try a real cocktail with rum that has a big dark/sweetness to the profile, try a Jungle Bird.
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Nov 2, 2012 21:56
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The Hebug posted:Step up your game and do a Kraken and Reed's Extra Ginger Brew. Throw in a wedge of lime and you have a Dark n' Stormy. So delicious. Sounds good, is there a general measurement ratio or should I just wing it?
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Nov 2, 2012 22:00
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Napoleon Bonaparty posted:Sounds good, is there a general measurement ratio or should I just wing it? Depends on how strong you like your drinks, but I think the "official" ratio is 1:3 rum:ginger beer. Adjust to taste. I think Gary Regan does 2:3 so I think you have a lot of leeway.
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Nov 2, 2012 22:03
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Napoleon Bonaparty posted:Lately I've been having some fun on my friday nights with Rum and Coke, and after getting sick of Bacardi white and Coca-Cola, I decided to try Kraken and Jarritos Cola. Both are heavy on flavor and hard to get a hold of but taste damned great, whereas Bacardi and Coke tends to taste thin and go down fast. I'm thinking about continuing this trend of mixing and matching, anyone else got some favorite rums and colas that would go well together? The best thing you can do with a basic rum and Coke is add a squeeze of lime and make it a Cuba Libre. Make sure you get Coke in a can (or glass bottle, I guess). I find the plastic bottles leave a weird aftertaste. The Dark and Stormy is also a great use of Kraken. Wish I could find a ginger beer around here that isn't Goslings, so I could experiment more. cbirdsong fucked around with this message at 22:14 on Nov 2, 2012 |
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Nov 2, 2012 22:12
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You could also make your own ginger beer, if you want to be totally rad. Note that his "25 granules" of yeast in the post body is amended to "1/16 tsp" in the comment thread, and the latter amount is much more correct.marmot25 posted:I made some Limmer's for a friend's party tonight. I was surprised by how light it was at first, since I'm used to drinking cocktails and this was my first stab at punch, but it had a really nice balance to it. I used Beefeater since that's the only halfway decent gin they had in stock at the place near me, and it worked out great. All in all this was pretty great stuff--I would absolutely make this again. I would have tried to Gowanus but I got the punch signal less than 24 hours before the party so I didn't have time to tinker with pineapple syrup. Next time I'll try that or one of the arrack recipes, just to mix things up  I'm glad I've managed to get some people into the punch game! Again, I must rep Wondrich's Punch!. It's a blast to read, and there are punches in there to delight the most delicate of palates. The best thing is that after a few bowls your friends realize that punch is serious business, and then all you need to do to have a party is make up a bowl and then it's good times all-round. Oh, and keep an eye out for Seville oranges, they should start showing up around December or January. Orange punch with Sevilles, navel oranges, and cognac is seriously to die for. It's my favorite strictly seasonal punch.
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Nov 2, 2012 22:29
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Napoleon Bonaparty posted:Lately I've been having some fun on my friday nights with Rum and Coke, and after getting sick of Bacardi white and Coca-Cola, I decided to try Kraken and Jarritos Cola. Both are heavy on flavor and hard to get a hold of but taste damned great, whereas Bacardi and Coke tends to taste thin and go down fast. I'm thinking about continuing this trend of mixing and matching, anyone else got some favorite rums and colas that would go well together? I got into Captain Morgan Black & Coke recently, a buddy of mine introduced the wife to Captain Morgan Black and Root Beer, he likes it as he doesn't do caffeine. Kraken and Root Beer would probably be about the same.
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Nov 2, 2012 23:42
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What's the ratio for Gimlets everyone uses? I usually start the night drinking 1:1 but do 2:1 or 3:1 pretty soon after. Maybe 4:1 if I'm feeling saucy. And more though and I feel like I should just ditch the lime and drink it neat or on the rocks. Also, lime juice cordial (à la Rose's) or fresh lime juice + SS?
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Nov 4, 2012 10:22
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syntaxfunction posted:What's the ratio for Gimlets everyone uses? I usually start the night drinking 1:1 but do 2:1 or 3:1 pretty soon after. Maybe 4:1 if I'm feeling saucy. And more though and I feel like I should just ditch the lime and drink it neat or on the rocks. If you can get good, not corn syrup-y cordial, rock that and go 1:1. If you're making a sour, I like 3/4 lime to 1/2 simple with 2 gin. Your tastes will probably be less sour than mine, and a 1:1 ratio of lime to simple will work better.
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Nov 4, 2012 15:05
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I made a bowl of champagne punch for a birthday party last night based on Kenning's recipe and it was great. 4 bottles of champagne, pineapple and orange slices soaked in simple syrup, raspberry syrup, lemon juice and more simple syrup to taste. Also made a gigantic ice block with lemon slices frozen into it. I thoroughly enjoyed reading 'Imbibe' by David Wondrich so now I think it's time to get 'Punch' as well. Thanks for the tip Kenning!
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Nov 4, 2012 21:36
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Moved my whole bar last week. The only bottle that leaked was the Galliano. My entire liquor stock smells like licorice now.
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Nov 5, 2012 15:58
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http://forums.somethingawful.com/showthread.php?threadid=3517322&pagenumber=1#lastpost ]I made some cocktails. I was gonna crosspost the recipems but I can;'t.
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Nov 14, 2012 09:15
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If there's one thread where drunkposting should be excused, it's this one.
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Nov 14, 2012 10:07
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In the bartending thread, it's mandatory
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Nov 14, 2012 12:14
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So I've been going through and just kinda trying new cocktails at random because I want to spice my drinking problems up a bit. Turns out a bocce ball is a great replacement for the screwdriver. There seem to be a lot of versions of it but I just used the basic one that's 1 part amaretto 2 parts orange juice and sometimes a splash of soda water to make it fizzy. It also reminded me that I loving love amaretto, any other good drinks to make with this?
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Nov 14, 2012 18:01
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nrr posted:In the bartending thread, it's mandatory Where is this thread? I can't contribute, but I'd love to read.
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Nov 14, 2012 18:03
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Glitterbomber posted:It also reminded me that I loving love amaretto, any other good drinks to make with this? 1.5oz Amaretto, .75oz Bourbon, 1oz lemon juice, splash of simple syrup, 1 egg white. Shake and double strain into a double old fashioned glass over some ice and garnish with a lemon peel.
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Nov 14, 2012 18:11
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Wild Turkey 101 is a great way to strengthen an amaretto sour.
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Nov 14, 2012 18:15
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I prefer Laird's bonded to beef up my Amaretto sours, but that's hard to find sometimes. I also feel like a bit of fresh-squeezed orange juice in an Amaretto sour is just the thing.
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Nov 14, 2012 21:31
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pork never goes bad posted:Where is this thread? I can't contribute, but I'd love to read. It's in A/T. Definitely some fine literature.
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Nov 14, 2012 23:56
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I finally gathered all the ingredients for the Aviation (wasn't easy – I live in Ontario and neither the crème de violette nor the maraschino liqueur are sold at LCBO), and it's a lovely cocktail. However, I'd like to try the other version mentioned on the Wikipedia page: "Ensslin's recipe called for 1½ oz. El Bart gin, ¾ oz. lemon juice, 2 dashes maraschino liqueur, and 2 dashes crème de violette". Now, I know that a dash is somewhere between 1/8 and 1/16 tsp nowadays, is that what it meant in 1916? Or something else?
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Nov 16, 2012 04:33
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My favorite spec, for a modern palate, is 2 gin, 3/4 lemon, 1/2 maraschino. 1/4 violet. Which brand did you find?
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Nov 16, 2012 04:54
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As I've stated before, I usually omit the violette and go 2:3/4:1 gin maraschino, but that's because I'm a maraschino fiend. I love creme de violette in a Blue Moon though.
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Nov 16, 2012 10:09
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| # ? May 12, 2024 17:32 |
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If you're that nuts for maraschino (you are, you are nuts), get a bottle of the aged bols and rock nothing but improved cocktails all day. If you made me an aviation without violette, I would quietly leave my tip on the bar and find my way to the exit, possibly after peeing on the floor of the bathroom on purpose.
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Nov 16, 2012 17:54
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