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Ralith posted:I've had a bottle of amaretto sitting mostly untouched for more than a year until I finally tried making an amaretto sour. 1.5 amaretto, 1 simple, 0.75 lemon, on the rocks. The lemon goes a long way to balance out the otherwise overbearingly sweet liqueur, and while the result is still very close to being too sweet, it's nonetheless delicious, and has motivated me to seek out some other good recipes. Recommendations? I would swap the lemon/simple amounts, maybe even use only .5 oz simple. The recipe above sounds delicious but I'm a recent convert to the wet shake then dry shake method. It really is much easier and the foam you get is ridiculous. Shake with ice for 15 seconds to dilute, strain into the other half of your shaker, dump the ice, dry shake vigorously for a minute or so, serve.
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Jul 15, 2015 04:35
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The Maestro posted:I would swap the lemon/simple amounts, maybe even use only .5 oz simple. The recipe above sounds delicious but I'm a recent convert to the wet shake then dry shake method. It really is much easier and the foam you get is ridiculous. Shake with ice for 15 seconds to dilute, strain into the other half of your shaker, dump the ice, dry shake vigorously for a minute or so, serve. He's not using an egg in there I don't think the dry shake matters
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Jul 15, 2015 06:44
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What is everyone's preferred amaretto? Lately we've been using Lazzaroni. I think it has much better flavor than Disarrono or Frangelico, but it's a little too sweet.
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Jul 15, 2015 07:12
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I currently have Di Angela, which is much too sweet. In my defense, I bought this bottle back before I decided I was going to do mixed drinks properly. I too would be interested to know what to replace it with.
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Jul 15, 2015 07:17
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goferchan posted:He's not using an egg in there I don't think the dry shake matters I was expanding on your post and talking about the morgenthaler recipe
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Jul 15, 2015 07:37
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Flaming Dr Pepper In all seriousness, just make a Godfather. Or a French Connection for additional snobbery
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Jul 15, 2015 07:59
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Why would you put simple in an AmSour? Just use 1.5 oz amaretto, .75 oz lemon juice, and .5 oz bonded apple brandy. And maybe a dash of orange juice if you've just got it laying around. That's how I make mine.
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Jul 15, 2015 09:04
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Kenning posted:Why would you put simple in an AmSour? Just use 1.5 oz amaretto, .75 oz lemon juice, and .5 oz bonded apple brandy. And maybe a dash of orange juice if you've just got it laying around. That's how I make mine. Which amaretto do you favor?
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Jul 15, 2015 09:25
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To what extent are calvados, cider brandy, and applejack interchangeable? Good applejack in particular is mad expensive in the UK, whereas I'm right in the middle of cider brandy country.
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Jul 15, 2015 15:21
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trauma llama posted:What is everyone's preferred amaretto? Lately we've been using Lazzaroni. I think it has much better flavor than Disarrono or Frangelico, but it's a little too sweet. I love Lazzaroni for the price. It is pretty syrupy but a little shot of it on the rocks is such a nice dessert
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Jul 15, 2015 17:41
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The Maestro posted:I was expanding on your post and talking about the morgenthaler recipe Ohhhh sorry, didn't see that. Yeah I also like switching up the wet and dry shake order! Love that froth
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Jul 15, 2015 17:41
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Kenning posted:Why would you put simple in an AmSour? Just use 1.5 oz amaretto, .75 oz lemon juice, and .5 oz bonded apple brandy. And maybe a dash of orange juice if you've just got it laying around. That's how I make mine. Apple brandy in an amaretto sour? I have to try this.
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Jul 15, 2015 20:14
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Wachter posted:To what extent are calvados, cider brandy, and applejack interchangeable? Good applejack in particular is mad expensive in the UK, whereas I'm right in the middle of cider brandy country. I really only use applejack in Jack Roses, and in my experience for those, they're all pretty much interchangeable.
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Jul 15, 2015 23:25
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So the other night, all my dad's family was together and I played bartender for the evening. In the midst of it all, I think I may have invented a new drink: 1. Muddle an orange at the bottom of an Old Fashioned glass 2. Add 1.5oz blood orange liquer 3. Fill the glass with blood orange San Pellegrino 4. 1-2 dashes orange bitters I call it a "Blood Meridian." They tasted pretty good, despite the fact that I have no loving idea what I'm doing when I'm not following a recipe. I have a mind to gently caress around with varying portions of light rum or vodka to make it a little boozier (the liquer is only 30 proof). Thoughts?
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Jul 16, 2015 01:54
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Brandy or light rum would be good, IMO.
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Jul 16, 2015 03:17
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I probably should have asked this yesterday, I meant to, but I forgot. I'm going to a wedding with an open bar, am I supposed to tip like normal?
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Jul 18, 2015 18:06
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22 Eargesplitten posted:I probably should have asked this yesterday, I meant to, but I forgot. I'm going to a wedding with an open bar, am I supposed to tip like normal? Yes
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Jul 18, 2015 20:09
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Thanks. I'm going to need to go break a 20.
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Jul 18, 2015 20:12
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I would say definitely be prepared to but sometimes the staff gets a pretty good flat rate and you won't see a tip jar out and they might not even accept tips if you try to hand one to them. edit: like I've been offered $200+ to bartend a wedding for a few hours and I wouldn't have been to miffed if tips weren't part of the deal in that situation, but catering stuff is weird and expectations can vary a lot
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Jul 18, 2015 22:28
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I tipped them. I did forget at first, but I was kind of taken aback by how poorly the bar was stocked. My father in law noticed it, and he hasn't touched hard liquor in decades. I mean, I appreciate free booze, but my cousin got ripped the gently caress off. They probably paid multiple thousands for a bar where the most expensive liquor by far was dewars and they couldn't make anything more complicated than a martini. Which they stirred in the glass, on the rocks.
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Jul 19, 2015 07:19
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Most open bars are awful. That's why when I get married in gonna have a massive bowl of punch.
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Jul 19, 2015 19:59
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Yeah, that's my current plan, too. Although since it's outside, maybe a giant dispenser instead. Don't want a literal fly in the punch bowl. Thiis was my first open bar. Given they were serving filet mignon and salmon at the dinner, I figured their liquor game would be better.
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Jul 19, 2015 20:15
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Generally I've seen that unless you are at a place like the four seasons you need to actively hire a bartender separate of catering otherwise it'll be some person who has the equivalent bar experience as just serving from a cafeteria. Open bars are dangerous for me since they're made so inconstantly, I can't tell how much I've been drinking. If you won't hire a bartender at least buy a few good kegs.
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Jul 19, 2015 20:21
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22 Eargesplitten posted:Yeah, that's my current plan, too. Although since it's outside, maybe a giant dispenser instead. Don't want a literal fly in the punch bowl. We had wedding punch and WI beer (Lake Louie) last year and it owned-- I have to thank Kenning for original punch inspiration. My only tip is to dilute a bit more than usual if you're dispensing out of a container with a bottom spigot (or make sure the punch gets stirred often) since the punch you'd normally ladle from the top of a punch bowl is ice-adjacent and therefore more dilute. The worst case scenario is that it comes out boozy and people still have a great time, though.
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Jul 19, 2015 20:25
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The events of the night are blurry at this point, but I remember at my cousin's wedding there was a bartender who did not know what I was talking about when I asked for the Merlot. I think there might have been two reds and two whites available.
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Jul 19, 2015 20:30
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Mr. Wookums posted:Generally I've seen that unless you are at a place like the four seasons you need to actively hire a bartender separate of catering otherwise it'll be some person who has the equivalent bar experience as just serving from a cafeteria. Open bars are dangerous for me since they're made so inconstantly, I can't tell how much I've been drinking. If you won't hire a bartender at least buy a few good kegs. I would, but it's going to be a pretty small wedding. Maybe a small keg or two of the standby microbrews, and some mixed 12-packs from local breweries. I'll probably get advice from my aunts for wine, because I tend to drink moscato and sweet reds. Maybe some cider for the gluten free people, whether by celiac or quack. Thanks for the dilution advice, I hadn't thought of that. Is alcohol dense relative to soda water? I guess it would be.
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Jul 19, 2015 20:41
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Man muddling sugar cubes for mojitoes at the cottage is a pain in the rear end. (Shoulda seen if I coulda gotten real sugar. Oh well)
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Jul 20, 2015 04:56
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Speaking of sugar and muddling, I've been conflicted over what sugar to use in capirinhas. The official IBA recipe specifies white, but I always figured that something less refined like "Sugar in the Raw" would be better. Then again, I'm a know-nothing fuckhead.
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Jul 20, 2015 05:04
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Raw sugar would be thematic, but I would think it would have a harder time dissolving in a cold drink. However, I too am a know-nothing fuckhead.
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Jul 20, 2015 06:05
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Always use syrup.
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Jul 20, 2015 06:36
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Failed Nihilist posted:Speaking of sugar and muddling, I've been conflicted over what sugar to use in capirinhas. The official IBA recipe specifies white, but I always figured that something less refined like "Sugar in the Raw" would be better. Then again, I'm a know-nothing fuckhead. Use demerara / turbinado sugar. If you're having trouble getting the sugar to dissolve, simply make a simple syrup out of it. The simple syrup usually lasts for like 3-4 weeks.
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Jul 20, 2015 11:14
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The Hebug posted:Always use syrup.
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Jul 20, 2015 12:55
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(there's no reason to ever use un-syruped sugar in cocktails)
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Jul 20, 2015 12:56
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Champagne Cocktail exception to that rule.
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Jul 20, 2015 13:11
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Kenning posted:(there's no reason to ever use un-syruped sugar in cocktails) For Muddling?
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Jul 20, 2015 17:28
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Klauser posted:Champagne Cocktail exception to that rule. #fact
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Jul 20, 2015 18:47
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Failed Nihilist posted:Speaking of sugar and muddling, I've been conflicted over what sugar to use in capirinhas. The official IBA recipe specifies white, but I always figured that something less refined like "Sugar in the Raw" would be better. Then again, I'm a know-nothing fuckhead. Well, the theory is that the sugar grains abrasion aids in bringing out the oils in whatever you're muddling (mint/orange peels etc), so larger, coarser sugar grains might actually work better but dissolve slower. I still have no idea if the sugar muddling actually offers any tangible benefit, or if it's purely for visual and tradition. Something interesting to blind test sometime... but it's strangely cathartic to grind away an orange peel with sugar like I'm some kind of medieval alchemist working a mortar and pestle.
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Jul 20, 2015 18:49
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tynam posted:Well, the theory is that the sugar grains abrasion aids in bringing out the oils in whatever you're muddling (mint/orange peels etc), so larger, coarser sugar grains might actually work better but dissolve slower. I think smaller grains will actually have the strongest osmotic effect.
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Jul 20, 2015 19:18
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Since I like making mojitos and caipirinhas a whole bunch, I've just made a squeeze bottle's worth of lime oleo saccharum. I added in a bit of lime juice as well, just because I figure there's going to be some in the muddled mixture, and a little vodka just to try and keep some nasties out if I end up not finishing it in a somewhat reasonable time (I will) . Works a fuckin' treat. Only need relatively little to get the lime flavor. I'll spank a bunch of mint, throw in the lime syrup, possibly add some rich syrup if I want it a bit sweeter, since I don't use much of the lime syrup, and do the rest as normal. I've also been using it to make a semi-sweetened G&T for my girlfriend since she loves hers with a ton of lime. She can deal with the little sugar added.
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Jul 20, 2015 19:47
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I've been enjoying old fashioneds with a cube of sugar soaked in ango and a splash of water, no fruit. And if I make a caipirinha I muddle lime wedges with raw demerara to get all the flavor I can, then add demerara syrup to taste. Also I've found a lot of people enjoy the graininess. People like to eat sugar, big surprise.
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Jul 20, 2015 19:59
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