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Kenning posted:Punchmaking is one of the lost gentlemanly arts. I'm doing my part to revive it, and it's always great to hear that other people are also sharing the good news. Punch question! My wife and I are trying to make a punch for a Thanksgiving drinks/dessert party this weekend. We live in a country where we simply cannot buy most things, but we brought a really well stocked bar with us. The problem is, there are few things we actually have in large volume. We DO have a lot of Old Overholt Rye, Gin, Tequila, Sweet/Dry Vermouth, and Campari. Wine/Champagne not a problem, beer is very limited. We want to make a boozy, but flavorful punch that is not too sweet. I dug this recipe up, which looks good though I'm unsure if we can get Grenadine or the ingredients to make it: http://imbibemagazine.blogspot.com/2012/12/drink-of-week-whiskey-barrel-punch.html Any other suggestions? We've got a lot of other things we can throw into the punch so long as it's in small quantities.
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Nov 17, 2014 17:05
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I don't know what exactly you have, but Boston Club Punch definitely comes to mind when I think "lots of small quantities of stuff" and "champagne". It's also almost painfully festive.Meaty Ore posted:How much Maraschino do you add in the Improved Old Fashioned? I assume the absinthe is just a rinse. I think it's like a quarter ounce. Not too much.
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Nov 20, 2014 22:27
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Planning this Cameron's Cooler for Thanksgiving. Not particularly fall like, but might be good. Thoughts? http://www.foodandwine.com/recipes/camerons-cooler-cocktails-2009
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Nov 21, 2014 00:43
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Kenning posted:I don't know what exactly you have, but Boston Club Punch definitely comes to mind when I think "lots of small quantities of stuff" and "champagne". It's also almost painfully festive. Decided on Boston Club punch for the intro-punch at my Thanksgiving. Looks delicious. Going to try to make a Hot Buttered Rum Cider for the after meal wind-down drink for sitting around the fire. Any suggestions on a rum that would go nicely with the Cider? I was thinking something like Appleton V/X since it's pretty good, pretty inexpensive and fits the theme. Any other suggestions?
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Nov 21, 2014 02:01
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Kenning posted:I don't know what exactly you have, but Boston Club Punch definitely comes to mind when I think "lots of small quantities of stuff" and "champagne". It's also almost painfully festive. We ended up making out own grenadine and making the Whiskey Barrel Punch. It was a huge hit and gone in less than half an hour. The only problem with that recipe is even making a double batch only gives a small pitcher full. Delicious though!
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Nov 22, 2014 22:13
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Made Kenning's Pinkhouse Punch for the first time ever for a party today, it went over pretty well. Definitely got better the longer it iced, the little extra dilution smoothed out the tartness of the lemonjuice and made it even more drinkable.
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Nov 23, 2014 08:16
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Made Boston Club Punch for the pre-Thanksgiving punch and it totally killed it. I made 3 champagne bottles worth and people got pretty sauced. Thanks!
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Nov 23, 2014 22:03
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Nov 23, 2014 22:06
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Stories of punch success always make me happy 
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Nov 23, 2014 22:17
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Quick question on the Boston Club Punch - should everything be pre-mixed? I've read on another site that the soda water is mixed in just prior to serving, and the champagne should be added at the very end - 4oz mix to 2oz champagne - directly in the cup. This preserves some of the bubbly quality I'm guessing, compared to a premix which makes it flat. Unless of course it gets drunk so fast it doesn't have time to go flat...
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Nov 25, 2014 20:29
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I always add the champagne and the soda water together, immediately prior to service, in the bowl. I haven't had a problem with it going flat on me, especially since it's extremely drinkable and relatively low ABV. Also, use the strongest soda water you can find. My perennial suggestion is Jaritos Mineragua, but that may not be available in your area unless you have a decently large Mexican population. If you're making an enormous batch that's meant to last the whole night I might recommend pouring out half of it first, and recharging the bowl halfway through the party.
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Nov 25, 2014 21:29
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tynam posted:Quick question on the Boston Club Punch - should everything be pre-mixed? I've read on another site that the soda water is mixed in just prior to serving, and the champagne should be added at the very end - 4oz mix to 2oz champagne - directly in the cup. This preserves some of the bubbly quality I'm guessing, compared to a premix which makes it flat. Unless of course it gets drunk so fast it doesn't have time to go flat... I made the juice/syrup mixture the night before and had that in a 2L mason jar. I put two bottles of wine in another 2L mason jar. My punch bowl held about 1 champagne bottle, 1 soda bottle and 1/3 of the juice and 1/3 of the total wine. I just made 1/3 at a time (opened a new champagne bottle on each refill) and it was bubbly the whole time.
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Nov 27, 2014 03:26
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I figure that everyone else already knows this but Roses Grenadine is just sugar and water. I realized this and went out to get a bottle of real grenadine. Holy poo poo. Stirrings Authentic Grenadine which is actually made with pomegranate is amazing. I'm going to have to go back and remake every cocktail I've ever made with Roses with this stuff.
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Dec 8, 2014 04:59
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Make your own!
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Dec 8, 2014 05:06
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bunnyofdoom posted:Make your own! I thought about it. Maybe in the near future.
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Dec 8, 2014 06:04
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Cloks posted:I thought about it. Maybe in the near future. I usually just shake sugar with 100% pomegranate juice. Usually POM or whatever 100% from concentrate stuff I can find at Whole Foods (usually the cheaper option).
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Dec 8, 2014 06:09
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Any suggestions for a good punch for a holiday brunch party? I'd like something light, since it's brunch rather than evening, but also festive.
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Dec 10, 2014 00:37
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lumbergill posted:Any suggestions for a good punch for a holiday brunch party? I'd like something light, since it's brunch rather than evening, but also festive. Seriously, you should make the Boston Club Punch Kenning posted a bit back. The orange/pineapple flavor with the large amount of champagne makes it a perfect brunch cocktail. I had whisky fans, wine fans and beer fans alike at my party raving about it. So so so good.
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Dec 10, 2014 03:51
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Hmmm, I'm dubious about the pineapple (I don't normally go in for fruity drinks), but it does seem pretty well liked. I'm assuming I could sub cointreau for the grand mariner, but I'd have to buy some rum and some Kirsch. Rum I'll definitely get use out of, but is there anything else I can use Kirsch for? I've never seen it called for in a recipe before. Edit: Answering my own question, I found this which sounds delicious: Rose (variation) 2 shots dry vermouth 1 shot Kirsch 1 tsp Chambord Stir well with ice and fine strain in to a cocktail glass. So, I think I will go for it. I'm also going to try the Limmer's Punch for a separate evening party. I will report back. lumbergill fucked around with this message at 20:56 on Dec 10, 2014 |
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Dec 10, 2014 06:57
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A Rose is a lovely cocktail. And seriously, for brunch drinking Boston Club Punch can't be beat. No Mimosa in the world can hold a candle to the Boston Club. It manages to not be fruity, just zippy and fun.
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Dec 11, 2014 10:22
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Looking for books on a few topics: sherry in general, sherry in cocktails, kegging cocktails, and fermentation in cocktails (is this an lol one or what?), and maybe kombucha (loving hippies). Thanks.
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Dec 11, 2014 21:29
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Kenning posted:A Rose is a lovely cocktail. And seriously, for brunch drinking Boston Club Punch can't be beat. No Mimosa in the world can hold a candle to the Boston Club. It manages to not be fruity, just zippy and fun. So I finally have the opportunity to try my hand at making Admiral Russell's Punch. While no recipes call for oleo saccharum in the preparation of this punch, what are your thoughts as resident punch guru? I'm assuming no.
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Dec 11, 2014 21:39
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Kenning posted:A Rose is a lovely cocktail. And seriously, for brunch drinking Boston Club Punch can't be beat. No Mimosa in the world can hold a candle to the Boston Club. It manages to not be fruity, just zippy and fun. I went to the liquor store and baulked at the cost of everything and was going to go for Limmer's for both parties, but you're making me reconsider. Does it have to be decent quality wine/champagne, or will the better end of box wine (Bota, rather than Franzia) and cheap bubbly cut it?
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Dec 13, 2014 00:37
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blowingupcasinos posted:Looking for books on a few topics: sherry in general, sherry in cocktails, kegging cocktails, and fermentation in cocktails (is this an lol one or what?), and maybe kombucha (loving hippies). Thanks. The new Death & Co cocktail book has a good number of cocktails with sherry in them. It is a good cocktail book overall as well.
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Dec 13, 2014 03:20
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The Hebug posted:So I finally have the opportunity to try my hand at making Admiral Russell's Punch. While no recipes call for oleo saccharum in the preparation of this punch, what are your thoughts as resident punch guru? I'm assuming no. Each of the times I've made this I prepared an oleo saccharum and it always comes out hella tasty. It will only make it better imo.
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Dec 13, 2014 04:37
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Devoz posted:The new Death & Co cocktail book has a good number of cocktails with sherry in them. It is a good cocktail book overall as well. Saw this at Williams Sonoma, some very cool recipes within.
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Dec 13, 2014 05:18
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I picked up some roasted chestnuts on the way to the bar today, any suggestions for making a syrup/reduction out of them? And then any ideas on what the hell to do with it? edit: I think im gonna try Morgenthaler's orgeat recipe goferchan fucked around with this message at 23:16 on Dec 14, 2014 |
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Dec 14, 2014 22:20
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So I live in a country where booze is very, very expensive, and the selection is horrible (thanks, Middle East!). So, when people come and visit, I get hella excited, because they  For Christmas, I have 3 people visiting. Here's my list: Rum: Smith and Cross Santa Teresa Tequila: Casa Noble Blanco Gin: Bombay Dry Mezcal: Del Maguey Chichicapa I've left it to my brother to pick out the single malt, so he'll sort that out. From my list, I've only ever had the Bombay. How did I do?
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Dec 16, 2014 10:34
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I've been stirring my egg nog every morning and every night so I thought I'd share my recipe. 2 dz eggs, separated 3 C sugar (2, and 1) 1/2 G Heavy Cream 1/2 G Whole Milk 1 L Makers Mark Bourbon 2 C Lairds Applejack Brandy 2 C Rum 2 T Vanilla Beat yolks and whites separately. Add 2 C sugar to yolks while beating until thick. Add 1 C sugar to whites after beating very stiff. Mix yolks and whites, then stir in milk. Whip heavy cream medium and fold in. Add Vanilla. Add Booze. Stir daily for 2-3 weeks. Serve with grated nutmeg. This is a double recipe. It's a lot. It's delicious. It started off in three containers for me, but because it settles down a lot I was able to condense it to one big pot after 4 or 5 days. The recipe originally calls for 3 cups of bourbon or bandy, but I decided on a 2:1 ratio of bourbon:brandy. 1 L of bourbon is actually a little more than you need. Using my ratio you would add 4 Cups of Maker's Mark, but since 4 cups is slightly over 900 mL I just bought a liter bottle and added the whole thing to save a couple bucks. Plus, it's satisfying as hell to just dump an entire bottle of whiskey into a tub. Booties fucked around with this message at 14:22 on Dec 16, 2014 |
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Dec 16, 2014 14:20
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angor posted:So I live in a country where booze is very, very expensive, and the selection is horrible (thanks, Middle East!). So, when people come and visit, I get hella excited, because they If you've never had Smith & Cross before, you might be surprised. Its not like a normal rum. It's very funky, sulfurous, and is not the smooth sweet sipper you might be expecting. It does great in cocktails, like an old fashioned, but it's a far cry from Zaya or Ron Zacapa or the other, common high end rums.
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Dec 16, 2014 17:09
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Nicol Bolas posted:If you've never had Smith & Cross before, you might be surprised. Its not like a normal rum. It's very funky, sulfurous, and is not the smooth sweet sipper you might be expecting. It does great in cocktails, like an old fashioned, but it's a far cry from Zaya or Ron Zacapa or the other, common high end rums. That's cool. We've blown through 2 bottles of Angostura 1919 which I really really (super) liked as a sipping rum. I thought we needed to change it up again seeing as my Pusser's ran out as well, so I opted for the Smith and Cross to replace the Pusser's for cocktails and the Santa Teresa for sipping. Also, I've never had mezcal before, so I'm really excited to try that. My go-to scotches are Ardbeg and Laphroaig which cover the smokey aspect, but other than that, I have NO idea what to expect.
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Dec 16, 2014 22:39
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Smith and Cross is such a good move. Remember, it's very high proof, so it'll need a bit of dilution at least, and I think it's best with a bit of sugar in an Old Fashioned. Also, Chichicapa is very tasty, and probably the most accessible of the Del Maguey single village mescals. It tastes like licking a highway in the desert, but with some surprising floral sweetness on the end. I personally prefer the San Luis del Rio, which has a nice dry-erase marker nose, a bright taste of pickle brine on the palate, and a long spray paint-y finish. The Hebug posted:So I finally have the opportunity to try my hand at making Admiral Russell's Punch. While no recipes call for oleo saccharum in the preparation of this punch, what are your thoughts as resident punch guru? I'm assuming no. There's no reason why not to use an oleo-saccharum. It certainly doesn't step on the toes of the punch at all. lumbergill posted:I went to the liquor store and baulked at the cost of everything and was going to go for Limmer's for both parties, but you're making me reconsider. Does it have to be decent quality wine/champagne, or will the better end of box wine (Bota, rather than Franzia) and cheap bubbly cut it? I mean, you can do whatever you want for your own party, but you need to think of things in perspective. Of course the absolute cost of a bowl of punch is high, you're making drinks for a large number of people. If you do the math it winds up being like $2/drink most times. Very occasionally it can push $4/drink. It's worth it. If people were going out to eat and they wanted to get a solid buzz they'd spend $15-$30 on drinks. Each. If you're going to go to all the effort of making a bowl of punch (and it is a good amount of effort) why throw it all away by using lovely booze in an attempt to save money. If saving money is the goal just get box wine in the first place and also save yourself the time. For Boston Club I look for $10 bottles of white wine and $12 bottles of California sparkling. Kenning fucked around with this message at 23:29 on Dec 16, 2014 |
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Dec 16, 2014 23:27
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Holy poo poo, it looks like VA is finally importing Carpano Antica. Now, all I need is some money.
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Dec 16, 2014 23:44
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Kenning posted:
Well, I went for it last Friday without and it was a huge hit at my work holiday party. I might give it a go next Christmas with an oleo saccharum. If anyone follows my stuff on reddit, I'm planning to do my typical writeup for it tomorrow.
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Dec 16, 2014 23:49
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Kenning posted:
I was skimming over the new posts in thread and read this as normal; then went back and did a double take and had a good chuckle. ...unless you're serious in which case I have a lot more to learn from this thread than I thought. ..
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Dec 17, 2014 08:01
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Every time I see tasting notes for mezcal it's something like that. I remember reading about one that tasted of "sunshine and scorched earth".
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Dec 17, 2014 10:19
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Jon Von Anchovi posted:I was skimming over the new posts in thread and read this as normal; then went back and did a double take and had a good chuckle. He is not kidding, those are some of the more accurate tasting notes I've seen for the single village stuff. PS Vida did not bring the customary bottle for the batch kitchen at Speed Rack this year, so I'm only drinking Fidencio until they rectify their mistake. (I am kidding). PPS Chici supremacy, bitches.
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Dec 17, 2014 17:59
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Pechuga is my favorite....like licking a really drunk roasted chicken.
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Dec 17, 2014 19:20
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I made a cocktail a few nights ago in an effort to finish off a bottle of Absolute Wild Tea that we bought a year and a half ago, and I ended up liking it quite a lot: 2.25 ounces (roughly) of wild tea vodka 0.75 ounces of Björk Liqueur dash of cinnamon tincture Don't know how attainable the Björk is going to be for most folks-- we picked it up on a trip to Iceland and it's mostly just been sitting at the back of the bar because I wasn't quite sure what I could make with it. It's woodsy (the bottle has a stick of birch steeping in it) and sweet, which meshed well with the vodka and gave it a really nice finish. I might need to buy more vodka so I can make it again.
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Dec 17, 2014 20:47
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Now that it's punch season again, I'm trying to use up the contents of my girlfriend's liquor cabinet before she moves to Berlin. Cumulatively, she has about 750ml of whiskies, including Jameson, Maker's, and some Stagg Cherry Bourbon, so I'm looking at a whiskey punch and chose the "Old Reliable" out of the Searing recipe book. Basically just whiskey, grapefruit peels and juice, sugar, and sparkling water. I was a bit disappointed that the book doesn't really buy into the whole oloesaccharum thing, which I'm a huge fan of, so I've got my zested peels sitting on a bed of sugar right now to leach out the citrus oils. It calls for adding grapefruit juice, but has anyone else found that grapefruit can make a really watery punch? I tried a red grapefruit and bourbon punch a few years back, and it felt like the grapefruit just didn't have a dense enough flavor. This time I'm going to try simmering the water out of the juice to get a reduction/syrup, and also have some store-bought juice to add in a pinch, since it seems less-watery than fresh squeezed.
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Dec 17, 2014 20:59
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