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I dump a pound of ginger directly into a 1kW centrifugal juicer and get 250-500ml of ginger juice so strong that a teaspoon will completely overpower most drinks. Suffice to say this lasts me a while. Add in my carbonation equipment and buying ginger ale/beer just can't compete, even ignoring quality.
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Jun 4, 2015 22:04
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Anyone ever try to make an aviator? It's an aviation with creme de cassis instead of creme de violette. I bought some cassis a few weeks back and I'm looking to gently caress around with it. It's an under appreciated liqueur, IMO. Very sweet and pungent.
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Jun 4, 2015 22:39
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Reed's Extra Ginger is noticeably spicier than their Original version, it's really good. Barritt's is what we've got at my job, it makes a decent Mule but it's only a touch hotter than ginger ale.
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Jun 4, 2015 22:57
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Ralith posted:I dump a pound of ginger directly into a 1kW centrifugal juicer and get 250-500ml of ginger juice so strong that a teaspoon will completely overpower most drinks. Suffice to say this lasts me a while. Add in my carbonation equipment and buying ginger ale/beer just can't compete, even ignoring quality. This post made me realize that there's a million juice places around me that all have commercial juicers. I can probably walk into any one of them with a kilo of ginger and a couple bucks and they'll juice it for me. Thanks!
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Jun 4, 2015 23:13
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angor posted:This post made me realize that there's a million juice places around me that all have commercial juicers. I can probably walk into any one of them with a kilo of ginger and a couple bucks and they'll juice it for me. Thanks!
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Jun 5, 2015 00:08
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Ralith posted:I dump a pound of ginger directly into a 1kW centrifugal juicer and get 250-500ml of ginger juice so strong that a teaspoon will completely overpower most drinks. Suffice to say this lasts me a while. Add in my carbonation equipment and buying ginger ale/beer just can't compete, even ignoring quality. I need to make a carbonation rig. Does anyone have a DIY one that doesn't involve shaking the bottle or buying a sodastream? I want to try making stevia-sweetened ginger beer, but you can't naturally ferment/carbonate with stevia. I have a juicer. I'm not sure how strong it is, but it should do.
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Jun 5, 2015 02:32
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22 Eargesplitten posted:I need to make a carbonation rig. Does anyone have a DIY one that doesn't involve shaking the bottle or buying a sodastream? I want to try making stevia-sweetened ginger beer, but you can't naturally ferment/carbonate with stevia. Assuming you're willing to see the light and do a little light shaking, here's your shopping list. Unless otherwise noted, I strongly recommend the specific item linked over alternatives.
This should run you a bit under $200 in total. My 20lb CO2 tank has lasted me more than a year and a half on its first fill, so don't be afraid to go smaller, but it only costs $15 to fill a 20lb tank, so don't be afraid to go big either.  Assembly:
Use:
If your system is perfectly assembled, you can in theory leave all the valves open and nothing will leak. When considering drinks for carbonation, remember that dissolved CO2 in water forms carbonic acid, which means it'll make things somewhat more tart. Ralith fucked around with this message at 03:38 on Jun 5, 2015 |
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Jun 5, 2015 03:33
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George Zimmer posted:Anyone ever try to make an aviator? It's an aviation with creme de cassis instead of creme de violette. I bought some cassis a few weeks back and I'm looking to gently caress around with it. It's an under appreciated liqueur, IMO. Very sweet and pungent. I'll give that a shot tonight. I also have a bottle of crème re myrtille that might sub okay for the violet, too. Though I've yet to try it.
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Jun 5, 2015 04:07
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Splinter posted:That's unfortunate, and not really what I was expecting after all the rave reviews I read. Any tiki books by other authors worth looking at? I still think Remixed is worth getting. Lots of great info and fun to read. The thing about tiki though is that it's loving impossible. It's exhausting. The drinks can be transcendent, but you work for them. Also my heartburn has gotten worse since I first started doing tiki, so the citrus kick is more troublesome now.
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Jun 5, 2015 09:14
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I like remixed as well. Didn't like any of his Singapore Sling recipes as much as the Raffles one, but there's some nice stuff in there. I can recommend the app as well. I like his Luau Scorpion, Jet Pilot and Three Dots recipes.
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Jun 5, 2015 09:55
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The Ancient Mariner and the Jungle Bird are both gold, as are Hell in the Pacific and Doctor Funk.
Kenning fucked around with this message at 19:33 on Jun 5, 2015 |
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Jun 5, 2015 10:18
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Kenning posted:The Ancient Mariner and the Jungle Bird are both gold, as are Hell in the Pacific and Doctor Funk. Thanks for the tips, I'll try those. Except for the Jungle Bird. I'm scared of Campari.
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Jun 6, 2015 02:50
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Bubz posted:Except for the Jungle Bird. I'm scared of Campari.  Campari is delicious. And it isn't bitter or anything crazy in a Jungle Bird, rather adds a nice herbal complexity and makes the drink amazing. Anything less intense than Campari would be completely drowned out and the whole drink would be unimaginative, thick, and cloying.
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Jun 6, 2015 22:18
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I made a Fish House Punch today based on the recipe in the Death & Co book I picked up the other day. I don't have Massenez creme de peche so I used De Kuyper peach schnapps instead. I know... It's really quite sweet. Is that the .5 oz of De Kuyper, or is it meant to be sweet? I mean, it does start off with four sugar cubes.
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Jun 8, 2015 10:54
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How crazy am I for considering this for a cookout this coming weekend if I make the grenadine and possibly adjust sweetness? Leaning toward going for it as it was requested but a pitcher of Jungle Bird as a safe option keeps butting into mind.
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Jun 8, 2015 19:10
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Crazy because it's Bobby Flay. Can't go wrong with the Jungle Bird.
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Jun 8, 2015 19:36
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Well, this thread was a pleasant find. Especially considering I needed some reading material in bed the morning after celebrating my bar's successful Negroni Week with a few too many wackjob variations. The last one was Smith and Cross, Cynar, and Punt e Mes, which: delicious, also ouch. Any other bar/restaurant folks have an intra-workplace prize for selling the most charity Negronis this week? I won a 750 each of Beefeater, Campari, and Carpano.
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Jun 8, 2015 20:24
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Butch Cassidy posted:How crazy am I for considering this for a cookout this coming weekend if I make the grenadine and possibly adjust sweetness? Leaning toward going for it as it was requested but a pitcher of Jungle Bird as a safe option keeps butting into mind. You will regret making that punch. It will be terrible and you will remember me telling you so.
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Jun 9, 2015 08:44
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At least from the FN, Aunt Sandra didn't make things with a million parts sugar.
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Jun 9, 2015 10:02
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Kenning posted:You will regret making that punch. It will be terrible and you will remember me telling you so. That Bobby Flay punch is obviously bad, but did you ever come to a conclusion on the Alton Brown recipe? I mean, I'd be hard pressed to find anything that holds a candle to the Pinkhouse Punch (I've made it twice now; always a hit), but I'd like to know how that episode holds up.
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Jun 9, 2015 14:47
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Could you link it? I seem to remember it was a relatively sound foundation, but it would need tweaking for balance. Also, isn't it a bourbon punch? I've always had mixed results with bourbon. I think the sharp woodiness is a bit tough to integrate into a punch. Super jazzed you like Pinkhouse Punch so much, btw. It's one of my proudest achievements.
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Jun 9, 2015 19:50
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Sondheim posted:Well, this thread was a pleasant find. No competition, but that is a hell of a prize. What was your charity?
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Jun 9, 2015 20:16
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Kenning posted:Could you link it? I seem to remember it was a relatively sound foundation, but it would need tweaking for balance. Also, isn't it a bourbon punch? I've always had mixed results with bourbon. I think the sharp woodiness is a bit tough to integrate into a punch. It's awesome. I just wish I had more occasions to bust it out. Here's the recipe. It was Rye, not bourbon. http://www.foodnetwork.com/recipes/alton-brown/cape-fear-punch-recipe.html The other punch from that episode, just for posterity. http://www.foodnetwork.com/recipes/alton-brown/good-eats-company-punch-recipe.html
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Jun 9, 2015 20:17
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Oh yeah I remember this one. If you were to kick the sugar up to a pound and the lemon juice up to a pint it actually looks pretty workable. Much too dry and boozy as written though.
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Jun 9, 2015 20:26
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bloody ghost titty posted:No competition, but that is a hell of a prize. What was your charity? RAMP, the Research Association for Missing Persons. They're currently organizing an online database/resource center/24-hour call center for people who have lost loved ones. Our service director's friend founded it after losing a member of her family two years ago, so we got pretty fired up about it with one of our own having skin in the game. I've got enough liquor to make roughly 33 Negronis, and I couldn't be more excited and terrified.
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Jun 10, 2015 00:25
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Kenning posted:You will regret making that punch. It will be terrible and you will remember me telling you so. Oh, I know. It was requested by a friend and my inner host is in debate between delivering as requested while attempting to polish the turd and being the responsible adult that says, "gently caress you, here is a pitcher of Jungle Bird that is better in every way."
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Jun 10, 2015 05:43
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If you fresh-juice a pineapple for your Jungle Bird then no one could possibly hold you in judgement.
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Jun 10, 2015 07:02
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Kenning posted:If you fresh-juice a pineapple for your Jungle Bird then no one could possibly hold you in judgement. It's pretty amazing what a difference fresh pineapple juice makes. I thought I wasn't a big fan of Singapore Slings until I tried it with a freshly juiced pineapple. Wow!
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Jun 10, 2015 11:10
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ahhh first jungle bird ahhh just get back to me in the morning
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Jun 10, 2015 23:55
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Jun 11, 2015 03:05
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So, after reading this thread, I have an insatiable lust for a negroni. However, I don't want to drop $20 on a bottle of campari if I am never going to drink it again. Thoughts? (Never had a negroni)
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Jun 11, 2015 04:22
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bunnyofdoom posted:So, after reading this thread, I have an insatiable lust for a negroni. However, I don't want to drop $20 on a bottle of campari if I am never going to drink it again. Thoughts? (Never had a negroni) go to a bar?
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Jun 11, 2015 04:41
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What are some good things to do with lilet blanc? I got a bottle to make corpse reviver no. 2s with, and those are great, but I'm interested in other uses. Especially something where the lilet is more forward.bunnyofdoom posted:So, after reading this thread, I have an insatiable lust for a negroni. However, I don't want to drop $20 on a bottle of campari if I am never going to drink it again. Thoughts? (Never had a negroni)
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Jun 11, 2015 05:13
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I'm telling you, Campari and beer. You know it's a man's drink because my whole rugby team is scared to drink it.
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Jun 11, 2015 05:17
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Halloween Jack posted:I'm telling you, Campari and IPA. Now you're talking.
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Jun 11, 2015 06:31
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Ralith posted:What are some good things to do with lilet blanc? I got a bottle to make corpse reviver no. 2s with, and those are great, but I'm interested in other uses. Especially something where the lilet is more forward. The Stone Fruit Sour is an isomorphism of a CR2 that uses apricot brandy instead of Cointreau and peach bitters instead of absinthe. It's also good as gently caress.
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Jun 11, 2015 10:02
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bunnyofdoom posted:So, after reading this thread, I have an insatiable lust for a negroni. However, I don't want to drop $20 on a bottle of campari if I am never going to drink it again. Thoughts? (Never had a negroni) Man up, shits delicious.
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Jun 11, 2015 14:16
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Meh, I've tried Campari in a crapton of drinks and negroni variations and I still think it's nasty. I'd even prefer arak over it at this point. Certainly give it a try but if you don't like it, oh well. Plenty of other great cocktails out there that contain no Campari.
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Jun 11, 2015 16:05
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Do they not have tiny bottles at your liquor store?
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Jun 11, 2015 16:47
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The Hebug posted:Campari and IPA There's a bar in my city that had a cocktail on their menu last summer consisting of tequila, Campari, IPA, lime juice and maybe something else and it was incredible. People tend to look down on beer cocktails for some reason but I actually can't recall having one that didn't at least kind of work.
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Jun 11, 2015 18:16
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