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Is there anything I'd be missing if I get something like this (oz and tbsp markings) as opposed to a set of jiggers?
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Jun 11, 2013 08:10
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| # ? Apr 29, 2024 18:26 |
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You'd miss not looking like a douche Just kidding, I use a graduated jigger myself: https://www.naranja.co.jp/c/cgi/page/webpage.php?wpid=262&wcid=310 Depending on what recipes you follow, metric readings are useful to have as well. Jiggers pretty much allow you to pour regardless of what direction it's facing, but a measuring cup, not so great to pour out of the side. zmcnulty fucked around with this message at 08:46 on Jun 11, 2013 |
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Jun 11, 2013 08:43
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Splinter posted:Is there anything I'd be missing if I get something like this (oz and tbsp markings) as opposed to a set of jiggers? I use these and they are hands down the best jiggers I've ever tried. Go nuts.
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Jun 11, 2013 09:00
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They're particularly useful if you need 1/4 oz. of something and don't feel like measuring out 1.5 tsp.
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Jun 11, 2013 09:55
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For home use, go with whatever is easiest for you. Jiggers are meant for speed and visual ease, neither are as important aspects unless you're working at 1am on a friday night blitzed on fernet.
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Jun 11, 2013 12:38
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Kenning posted:I mean, if your primary interest is in having a proper cup, you'll pony up for a proper cup. If you primary interest is in not spending too much money, I'd just forget about having a proper cup in the first place and use whatever you've been using. I definitely wouldn't get a stainless steel half-sphere and serve a julep out of it because it'll just look silly. They're actually cups, not bowls, but they are shallower than I'd like. I guess I care less about the "proper" cup as I do about the properties of the cup. Appearance is secondary, but still an issue. I'm going to buy two of those cheap 8-10 oz. 3-piece shakers and try using the bottoms of them. I just found some for 4 bucks each -and if they don't do the trick for me they can just go in with the camping gear.
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Jun 11, 2013 16:16
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zerojake posted:For home use, go with whatever is easiest for you. Jiggers are meant for speed and visual ease, neither are as important aspects unless you're working at 1am on a friday night blitzed on fernet. At which point muscle memory takes over, so you should be fine. This is what you trained for. Never forget.
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Jun 11, 2013 17:38
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I use this at home. It's great because it also includes measurement marks for mLs, though anything requiring less than 0.5 oz you'll have to eyeball or use something smaller. It's also convenient when measuring out larger portions of a cocktail for multiple people since you won't have to be refilling your jigger as often with up to 5 oz of volume. http://www.amazon.com/Anchor-Hocking-5-Ounce-Measuring-Glass/dp/B001QYAGO4
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Jun 11, 2013 18:27
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I got something like that at a Garden Ridge for $2, and it measures quarter-ounces.
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Jun 11, 2013 18:29
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The best thing about the little measuring cup jiggers is the angled measures on the inside so you can see the amount of your pour from above. Having a million different measurements on your jigger is all well and good, but gently caress holding something at eye level every time you want to get an exact pour.
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Jun 11, 2013 20:30
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nrr posted:The best thing about the little measuring cup jiggers is the angled measures on the inside so you can see the amount of your pour from above. Having a million different measurements on your jigger is all well and good, but gently caress holding something at eye level every time you want to get an exact pour.
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Jun 11, 2013 20:41
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Thanks for the measuring device feedback. I now have an angled mini Oxo measure and cube ice trays en route from Amazon and basic tools (weighted tins, spoon, juicer, 2 strainers & a muddler) en route from Cocktail Kingdom. Can't wait to get started.
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Jun 12, 2013 20:54
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I was gifted a gigantic bottle bitters so I made a Trinidad Sour. http://www.cocktailchronicles.com/2009/05/06/3030-20-the-trinidad-sour/ 1oz Angostura bitters 1oz orgeat 0.75oz lemon juice 0.5oz Bonded Rye Shake/strain/coupe/poo poo pants Absolutely awesome. The orgeat takes some of the edge off the bitters, but there is still huge spice as you would probably guess. Seems like a weakling rye would just get buried in the spice so use something strong, I used Rittenhouse. The aroma of this thing makes you feel like your in a Trindad spice market.
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Jun 13, 2013 01:36
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Salvor_Hardin posted:My current bar: Anyhow, random drink for the night: Boulevardier of Broken Dreams: 1 part Islay Scotch (Laphroig 10yr), 1 part Malort (Jeppson's), 1 part sweet French vermouth (Dolin rouge). Garnish with a lemon twist, an optional dash of sea salt, serve on the rocks. The ice will melt over time, bringing the Malort and citrus more forward - use this time to contemplate how you have failed to achieve your goals.
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Jun 14, 2013 02:30
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That's a hilarious isomorphism, I can't imagine what it would taste like. And yeah, anything below 24% ABV should technically be refrigerated to help preserve its flavor. Stuff like creme de violette will at worst go flat, since it's just sugar, alcohol, water, and flavors. Wine-based ingredients like Lillet and vermouth will actually go sour and get quite unpleasant.
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Jun 14, 2013 05:09
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I finally got a set of cocktail glasses. Here's the margarita I just made:
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Jun 15, 2013 00:05
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Looks awesome, but do try to leave a cm or so empty on top so you can pick it up and drink without spilling. You can always go back for seconds. 
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Jun 15, 2013 00:36
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Thanks. Yeah. Found out I'd been a little too generous the hard way.
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Jun 15, 2013 01:12
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How much difference does the green juicer make for limes compared to the yellow one? http://www.nisbets.co.uk/Hand-Lemon-Squeezer/DP122/ProductDetail.raction I find there's an extra squeeze of juice left in my limes when I juice them using my yellow squeezer, and I want to make sure I don't waste any!
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Jun 15, 2013 10:57
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I've got both. Will test if I make a margarita this afternoon. Suspect it's best to avoid totally wringing out the lime though.
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Jun 15, 2013 18:17
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...why?
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Jun 15, 2013 19:45
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Why indeed. Ended up having a Manhattan instead.  Have decided two cherries is one too many.
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Jun 16, 2013 04:49
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That's a classy loving photo right there.
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Jun 16, 2013 06:28
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How are the Luxardo cherries? I've been meaning to get some once I finish my bottle of semi-homemade brandy soaked ones, but I need to justify it to myself since they are kind of pricey.
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Jun 16, 2013 17:38
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drat fine, but make your own.
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Jun 16, 2013 22:46
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Chuck Biscuits posted:How are the Luxardo cherries? I've been meaning to get some once I finish my bottle of semi-homemade brandy soaked ones, but I need to justify it to myself since they are kind of pricey. They're amazing compared to the standard maraschino cherries but it sounds like you've already got that under control.
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Jun 17, 2013 01:15
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Also, they're super sweet. Two in a Manhattan was overpowering. One with minimal syrup was good though.
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Jun 17, 2013 05:10
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I gotta get the recipe for the cherries we make at work. Perfect amount of sweetness and boozeness.
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Jun 17, 2013 19:04
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Vegetable Melange posted:drat fine, but make your own. What's your recipe for that? I tried once and they were terrible.
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Jun 17, 2013 21:11
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I'd love some advice on making my own booze cherries that would serve as an Old Fashioned garnish. (Don't be scared, I'm not going to muddle them.)
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Jun 17, 2013 21:58
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drain out the syrup and fill that poo poo up with brandy and bourbon
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Jun 17, 2013 22:07
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Um, I was going to start with real cherries, not try to save maraschino cherries from themselves.
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Jun 17, 2013 22:23
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Buy nice, sour cherries. Immerse in brandy/maraschino/kierschwasser/etc. Let sit until delish. Buy a spray bottle for aversion therapy to keep your lover/roommate/drinking buddies from eating them.
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Jun 17, 2013 22:30
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And yeah, don't use cancer cherries I didn't think we'd have to stipulate that.
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Jun 17, 2013 22:45
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I use this recipe and it's great: 2 cups sugar 4 cups brandy 2 lbs. fresh sweet cherries, stemmed and pitted Dissolve sugar in brandy in a sterilized 2–3-quart glass jar with a tight-fitting lid. Add cherries. Cover jar and allow cherries to macerate in the refrigerator for 6 weeks. Cherries will keep, refrigerated, for up to 1 year. The liquid you wind up with is pretty great too.
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Jun 18, 2013 14:52
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Margatreeta: 2oz eucalyptus infused reposado tequila (buy dried eucalyptus leaves, shove in bottle of tequila, wait three days) 3/4oz Skinos (weird Greek liqueur that showed up, made from the sap of the mastiha tree) 1/2oz lemon juice dash agave nectar This to me tastes like southern California (and a bit like my grandparents' backyard  ) and it's absolutely delicious. Woodsy, medicinal, but inexplicably pleasant. I'd made the eucalyptus reposado and inflicted it on people with middling to poor results before, but the Skinos made all the difference here.Indigogo 1 1/2oz blueberry vodka 1/4oz rosemary vodka 3/4oz Creme Yvette 1/2oz Amaro Averna 1/2oz lemon juice Shake, top with soda, garnish with a lemon. The Averna and rosemary really bring out whatever makes blueberries taste real, instead of like a popsicle.
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Jun 19, 2013 18:05
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I got me some unaged rye (made with 100% rye, so it's actually pretty nice surprisingly) and some vanilla bitters. Thinking of whipping up a manhattan with these flavours. I figure the vanilla in the bitters can give a little bit of the flavour of the barrel. Alternatively, try home barel aging it?
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Jun 19, 2013 19:50
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bunnyofdoom posted:I got me some unaged rye (made with 100% rye, so it's actually pretty nice surprisingly) and some vanilla bitters. Thinking of whipping up a manhattan with these flavours. I figure the vanilla in the bitters can give a little bit of the flavour of the barrel. Try putting some gentian in with that. It's got this weird unwashed potato bitterness with a hint of vanilla-y sweetness on the very end, so I had been thinking a manhattan along the lines of vanilla bean-infused rye with something like Saler's Aperitif. Hell, barrel-aged vanilla bitters could work too.
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Jun 19, 2013 19:57
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I mixed up one with a 1.5/1 ratio Rye to Vermouth, with a dash of vanilla bitters in it. It actually worked really well. Good flavour, no harshness, it had a good mouth feel too. To be honest, however, I did shake instead of stir. So, the ice may have rounded off the edges
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Jun 20, 2013 20:02
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Klauser posted:I use this recipe and it's great: I make maraschinos and brandied cherries, but the maraschinos just kind of sit there and never get used - the only cocktails I really drink during winter are Manhattans and Old Fashioneds, and both are far better with brandied cherries. Brandied Cherries, from 'The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux' by Paul Virant (his Beer Jam Manhattan is really, really good) Brandy: 310g (18%) Water: 241g (14%) Sugar: 172g (10%) Cherries: 1kg (58%). He uses pitted/stemmed, I don't - combine brandy/water/sugar, bring to the boil, simmer til dissolved - Pack cherries into ~3-4 pint jars - Pour mixuture over cherries, can/seal or fridge - Make a god drat Manhattan
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Jun 21, 2013 06:00
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