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Vegetable Melange posted:He is not kidding, those are some of the more accurate tasting notes I've seen for the single village stuff. Boy am I confused then! Are these....desirable tastes?
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Dec 18, 2014 01:49
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I would say that those are some of the tasting notes unique to mezcal or smokey spirits . I wouldn't say its the most endearing descriptor i've ever read. Mezcal is no different to peaty whiskey being described as medicine box, leather, tar, seaweed. Generally smokey flavours have negative connotations, no one actually likes the taste of tar or burnt toast. Of course those are picked up by some people and they may be a majority flavour/scent but these Mezcals have fruits, spices, herbs, foods and everything else the individual thinks they can taste. It's less approachable than almost anything save peaty scotch but its got incredible depth just like whisky, cognac etc. The Del Maguey and El Jolgordio ranges are extremely good and anyone who is looking for a unique spirit shouldn't overlook them.
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Dec 18, 2014 11:19
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Sipping spirits is about having a unique and exciting experience. It's truly astonishing what can be generated in the process of creating a fine spirit. These mescals are a wonderful expression of the difference in agave species and the climatic factors around the village. So what if the Santa Domingo tastes like a medicine cabinet made out of tires – that's an amazing experience to derive from sipping an ounce or two of clear liquid.TapTheForwardAssist posted: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. Don't heat the grapefruit, it'll cook the flavors. Supplement with a bit of lemon juice for structure. Grapefruit just isn't beefy enough to play with sugar and spirits all by itself.
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Dec 18, 2014 13:29
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How would you guys get rid of 3 bottles of http://www.marketviewliquor.com/product/d-collection-diamond-5-star-armenian-brandy-750ml.html
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Dec 19, 2014 22:14
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I've been making Japanese Cocktail #1s (using that version of Morgenthaler's orgeat recipe I think I posted about a little earlier, using roasted chestnuts) and they're really nice & easy IMO and a nice use for brandy
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Dec 21, 2014 05:40
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Halloween Jack posted:Holy poo poo, it looks like VA is finally importing Carpano Antica. Where in VA are you? If you're near the NC border they can sell it here in beer & wine (like, not ABC/liquor) stores -- I think we classify vermouth differently than Yall do
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Dec 21, 2014 05:48
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Paging Kenning to the thread! I'm making your Pinkhouse Punch for a Christmas Eve party. One question: soda water or regular? Thanks in advance.
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Dec 23, 2014 14:38
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goferchan posted:Where in VA are you? If you're near the NC border they can sell it here in beer & wine (like, not ABC/liquor) stores -- I think we classify vermouth differently than Yall do
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Dec 23, 2014 17:52
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Wachter posted:Paging Kenning to the thread! I saw the punch signal. Just go for still water. This is a quaffing punch.
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Dec 23, 2014 20:48
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Anyone have advice on cool things to make with forced carbonation equipment?
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Dec 23, 2014 20:52
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Kenning, you are punch Batman. Admittedly this was family rather than friends, but the Pinkhouse went down an absolute treat. Everybody who tried it went back for more, and I got repeated requests to do another for the next big family event. That poo poo is excellent. Thanks so much and merry Christmas!
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Dec 25, 2014 01:10
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So what is the general opinion on poprock candy/sweet cocktails. It os apparently popular with geeks.
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Dec 25, 2014 05:25
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gyrobot posted:So what is the general opinion on poprock candy/sweet cocktails. It os apparently popular with geeks. Any examples? From googling, everything I'm seeing would be an unbalanced sugar bomb. I find most "geek" cocktails (video games, superhero, ect) tend to be bad gimmicks for people who don't actually like liquor. This is different from cocktail geeks (those who geek out on cocktails), who would obsess on phosphates and shrubs and carbonation gadgets. Those kinda geek cocktails are okay by me.
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Dec 25, 2014 06:56
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Wachter posted:Kenning, you are punch Batman. Admittedly this was family rather than friends, but the Pinkhouse went down an absolute treat. Everybody who tried it went back for more, and I got repeated requests to do another for the next big family event. That poo poo is excellent. Thanks so much and merry Christmas! 
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Dec 25, 2014 13:36
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Question on the Ramos Fizz! I had one of these at a pub here in Brisbane recently and I thought it was amazing. It had the consistency of a thick shaving cream, but had an amazing flavour to it. I've now tried making my own version following the Diffordsguide recipe using the dry shake first and then adding a few 1 square inch ice cubes to finish the shake. I shook both times for a good couple of minutes, but still didn't end up with anything like the fantastic drink I was served at the pub. My drink was a lot thinner (more like a thinnish milkshake) and the egg didn't seem to have emulsified properly. I'm thinking next time I'll need to use heavy cream instead of single / pouring cream, and I might need to shake with just a single large ice cube instead of a bunch of them. I also might try adding 2 ounces of cream instead of just the one. If I actually need to shake for 12 full minutes, I'm going to need to muscle up. There are so many variations out there when I google the recipe; from the amount of cream, to whether or not to tap the bottom of the glass, to adding the soda first and then the shaker contents, or the other way around- does anyone have a version (and technique) that works particularly well for them?
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Dec 26, 2014 09:48
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Bubz posted:Question on the Ramos Fizz! I had one of these at a pub here in Brisbane recently and I thought it was amazing. It had the consistency of a thick shaving cream, but had an amazing flavour to it. I've actually used the Wikipedia recipe with great success. It's heavy on the cream, about 6cl, and lighter on the gin. It wasn't as thick as the one you described, but was thick enough for my liking. YMMV. You absolutely need to use heavy cream though. That alone will improve the drink a great deal. The dry shake is vital and should be for a good two and a half minutes atleast, but nothing crazier than that. As for the egg issues, whites have always seemed to be a gamble for me. I sometimes get those stringy egg bits that ruins everything  Perhaps someone else can help you there.
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Dec 26, 2014 16:04
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Bubz posted:If I actually need to shake for 12 full minutes, I'm going to need to muscle up. jesus dude a pain shot through my arm just reading this
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Dec 26, 2014 16:45
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ISI whipper.
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Dec 26, 2014 18:05
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Heavy cream, no yolk in your whites, dry shake the poo poo out of it, and either add soda to the bottom of your serving glass or, my preference, to the top of the shaker tin right before straining. I've found that topping it with soda in the serving glass causes it to foam over
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Dec 27, 2014 21:50
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I made Boston Club Punch and Limmers Punch for the family at Xmas following your recipes, they were a big hit! Limmers was like a long Aviation, but the Boston won hands down with everyone. I followed Morganthaler's method for vacuuming peels for oleo saccharum which worked a treat. Now I need to find a punch bowl and more excuses to use it. Do your ice blocks always float in your bowls or do you find a way to make them sink? Maybe freeze the punch bowl with the water in it?
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Dec 29, 2014 13:53
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George Zimmer posted:I've actually used the Wikipedia recipe with great success. It's heavy on the cream, about 6cl, and lighter on the gin. It wasn't as thick as the one you described, but was thick enough for my liking. YMMV. You absolutely need to use heavy cream though. That alone will improve the drink a great deal. The dry shake is vital and should be for a good two and a half minutes atleast, but nothing crazier than that. As for the egg issues, whites have always seemed to be a gamble for me. I sometimes get those stringy egg bits that ruins everything Thanks for the tips. I tried the Wikipedia recipe this afternoon, using 57% fat double cream and a single large ice cube for shaking the second time. The egg came out much better emulsified, but after a couple of minutes, the cream started to separate from the rest of the drink, leaving me with a large clump of cream sitting in a small bath of thin liquid (soda water?). I did add probably 3 ounces of soda water, I might ease up on the stuff next time - maybe that makes a difference. This is a hard one to get right!
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Dec 31, 2014 04:13
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Bubz posted:Thanks for the tips. I tried the Wikipedia recipe this afternoon, using 57% fat double cream and a single large ice cube for shaking the second time. The egg came out much better emulsified, but after a couple of minutes, the cream started to separate from the rest of the drink, leaving me with a large clump of cream sitting in a small bath of thin liquid (soda water?). I did add probably 3 ounces of soda water, I might ease up on the stuff next time - maybe that makes a difference. I used only an ounce at most. It's a tough one, but it's worth it.
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Dec 31, 2014 04:22
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That seems like a ridiculous amount of cream. I just wouldn't want to drink that much of it. Think proportions - 6cL cream is almost as much as the sum of all of the other ingredients. Also 3 oz is a lot of soda, I'd start with 1 oz and work up. Granted, I'm no expert on this particular drink. The recipe I've used is from the PDT book, which in turn cites Modern American Drinks (from 1895). The proportions just sound better on paper. But, most of the fun in making drinks is fiddling and finding the in between measurements that make it just right for you (like a long oz of lime and a short oz of agave in Tommy's Margarita for example). From PDT: 2 oz Beefeater .75 oz each heavy cream and simple .5 oz ea lemon and lime 5 drops Marivani orange flower water (ok I use Fee's) 1 egg white Top with 1 oz soda Dry shaking is your friend - if using a Boston shaker setup, just make sure your pint and tin are aligned straight (rather than canted) so they don't come apart. Add the egg white and cream last. You could even try dry shaking it with the spring from your Hawthorne strainer in the mix (or a Blender Ball) to create some more friction. Bottom line...make 100 more until you figure it out!
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Dec 31, 2014 04:42
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Yeah I was gonna say throwing the spring in for the dry shake does it for me, about a minute of that and then a quick normal shake on ice and they come out really nice
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Dec 31, 2014 05:25
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The Maestro posted:From PDT: Thanks for the suggestion! Tried all of this, and it looks like it's holding together much better than my previous fiasco. It still isn't quite as thick as the one I ordered in town, but I'm starting to think that maybe it isn't meant to be that thick. The texture in that thick drink was just awesome though. I'm going to have to ask the bartenders. If they tell me their secret, I'll be sure to share it.
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Jan 6, 2015 09:21
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Bubz posted:Thanks for the suggestion! Tried all of this, and it looks like it's holding together much better than my previous fiasco. It still isn't quite as thick as the one I ordered in town, but I'm starting to think that maybe it isn't meant to be that thick. The texture in that thick drink was just awesome though. I'm going to have to ask the bartenders. If they tell me their secret, I'll be sure to share it. Awesome. Seriously, please do share any tips. You still could add more cream. I'm not sure what else would make it thicker.
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Jan 6, 2015 11:31
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Fresh eggs?
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Jan 6, 2015 17:09
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Had the pleasure tonight of drinking a Corpse Reviver No. 2 in the Long Bar of the Waldorf Astoria Shanghai. It may be the most decadent cocktail experience I've ever had.
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Jan 8, 2015 15:04
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Sodomy Non Sapiens posted:Had the pleasure tonight of drinking a Corpse Reviver No. 2 in the Long Bar of the Waldorf Astoria Shanghai. It may be the most decadent cocktail experience I've ever had. Corpse revivers are one of my all time favorites. Now I really want one but I'm not drinking for January. 
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Jan 8, 2015 15:12
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So I’ve gone back to order a couple more Ramos Fizzes from the same place but none of the resulting drinks were quite as thick as that very first one I got. They’re much closer to my own attempts! Perhaps the thick fizz was a happy anomaly, doomed to be lost forever. The more recent orders came out looking like this:  FWIW, the recipe these guys use is: 2 oz heavy cream 2 oz gin (Beefeater) 1 egg white 0.5 oz lime juice 0.5 oz lemon juice Half a dozen drops of orange blossom water 0.5 or 1 oz of sugar syrup (momentary loss of concentration here!) Then they dry shook with the Hawthorne spring for about a minute, filled with ice and shook hard for another minute. Double strain into glass, then rinse out the tin with soda water and add to glass. Still, a much better result than when I ordered one off the menu in a different place on the weekend. I don’t even know what’s going on here: 
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Feb 3, 2015 04:22
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Butch Cassidy left me hanging in TFR, so I'm asking here. What whiskey does the goon hivemind recommend for Boulevardiers?
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Feb 3, 2015 05:36
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Made a few punches for parties in the last few months. Among the odder was a "clean out the cabinets" mix that I think came out surprisingly well: pomegranate vodka, Japanase shochu, yuzu liqueur, apricot schnaps, with a good oleo saccharum made of cane sugar and blood-orange peels, and diluted with raspberry Earl Grey tea and a dash of orange bitters. In any case, separate issue. I was doing a "Dry January" and promised myself I'd get a neat bottle of something after I succeeded. I really had my heart set on calvados, since I'm a cider fan overall (serious Continental stuff, not Rhino/Woodchuck). I went to a higher-end bottleshop in DC, and the guy there convinced me that all the calvados they had wasn't strongly apple-y, tasted more like brandy in general, so I bought a bottle of Leopold Bros. apple-flavored whiskey. It's pretty good and really apple-y, but I still feel a punk that I copped out and didn't get a proper apple-based spirit. Thing is, other than Laird's I haven't seen many US-made apple-based spirits in DC, so I checked out this list http://www.seriouseats.com/2014/09/...ndy-to-buy.html and might need to bug some family on the West Coast to pick up a bottle for me and set it aside for next Christmas. God drat America and these ludicrous restrictions on inter-state hard liquour. Fuckin' Puritans and their turkeys and genocide and all...
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Feb 3, 2015 09:54
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22 Eargesplitten posted:Butch Cassidy left me hanging in TFR, so I'm asking here. What whiskey does the goon hivemind recommend for Boulevardiers? I like Evan Williams Single Barrel a lot and I've heard Elijah Craig 12 yr is great too
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Feb 3, 2015 09:55
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22 Eargesplitten posted:Butch Cassidy left me hanging in TFR, so I'm asking here. What whiskey does the goon hivemind recommend for Boulevardiers? I like old overholt. It's a rye but pretty mild and dirt cheap.
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Feb 4, 2015 02:47
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TapTheForwardAssist posted:Leopold Bros. and turkeys and genocide Leopold is pretty legit for a product with "flavored" in its name. You did good. Also anyone teetering on the fence about seeking out good vermouth needs to do so. I just bought a little $6 bottle of Noilly Prat and it's good enough to drink solo, let alone in a Manhattan.
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Feb 4, 2015 07:35
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Nicol Bolas posted:Leopold is pretty legit for a product with "flavored" in its name. You did good. Their peach whiskey is an amazing cordial.
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Feb 4, 2015 19:22
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Horn posted:I like old overholt. It's a rye but pretty mild and dirt cheap. I learned recently that Boulevardiers are made with bourbon and are called a 1794 if made with rye. That said, I think any of the standards would be perfectly fine (Buffalo Trace, EC12, Bulleit, OGD).
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Feb 4, 2015 20:30
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I made orange punch for my girlfriend's birthday party last night. Did a quadruple batch, and we pretty much finished it. Also had 2 magnums of cava. I've spent all day recovering, but man that was a fantastic bowl of punch. I'm so jazzed I have a footed 16 quart bowl now.
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Feb 9, 2015 05:04
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22 Eargesplitten posted:Butch Cassidy left me hanging in TFR, so I'm asking here. What whiskey does the goon hivemind recommend for Boulevardiers? I have failed Gundad.  I like Wild Turkey 101 mostly because I already stock it as a good general use bourbon. A boulevardier already has a tonnof sugar, so I'd avoid the sweeter bourbons lile Maker's/Woodford and the campari/vermouth are potent so weaker bourbons like Old Crow get totally washed out. And I personally don't care for rye in this application.
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Feb 10, 2015 19:15
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I'm sure that this has been answered to death, but I'm unable to find it in the first or last few pages: What is your preferred mid-range gin for martinis? For gin/tonics? I tend to get Tanqueray as a "safe" pick, but I'd love to know if I'm missing out on something better by not spending the extra $10.
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Feb 12, 2015 07:45
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