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It amoritzes pretty nicely if you drink a lot of fizzy stuff  Especially compared to overpriced crap like sodastream.
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Jul 29, 2015 17:06
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2DCAT posted:he's referring to a soda siphon + CO2 cartridge. Depending on the cocktail though, you'll probably want to go with carbonated mineral water. I use Pierrier. thank you Ralith posted:I made an effortpost a while ago. It does not involve soda siphons or cartridges. thank you for your efforts
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Jul 30, 2015 08:13
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So I refined my "Blood Meridian" cocktail I posted about earlier. It's a basic bitch one note thing, but hey, it's my first creation: Into an Old Fashioned glass with ice goes: -1.5 oz vodka (I used Luksusowa) -1 oz blood orange liquer -Fill the glass with blood orange San Pellegrino -1 or 2 dashes of orange bitters Is it incredibly creative and original? I don't think so. But it's hella tasty and drinks easily.
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Aug 1, 2015 20:51
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Is there a good "summery" recipe with grand marnier as the primary ingredient?
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Aug 2, 2015 01:35
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It's half Marnier and half Gin, but the Red Lion is a nice citrusy drink, and I tend to prefer citrus for summer. Gin, Marnier, Orange juice, Lemon juice.
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Aug 2, 2015 02:05
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Any good reciepes with disarono? Found an almost full bottle in my liquorvcabinet
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Aug 2, 2015 02:11
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bunnyofdoom posted:Any good reciepes with disarono? Found an almost full bottle in my liquorvcabinet
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Aug 2, 2015 07:16
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Yeah I'm really fond of that Morganthaler recipe I posted
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Aug 2, 2015 07:41
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Okay I finally made my first whiskey sour. 2 oz EW black 1 oz simple syrup 3/4 oz lemon juice I realize that adding a bit of egg white is traditional, but I didn't really want to. I'm thinking of trying the rittenhouse bonded rye next to see how it compares, but this is downright tasty, and my wife who hates whiskey of all types said "it's not terrible!" (is that ratio reasonable? should it be more lemon and less syrup? more everything because it's summer?) silvergoose fucked around with this message at 12:02 on Aug 5, 2015 |
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Aug 5, 2015 03:00
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Jesus, an oz of SS is a lot. Usual ratio is more like 3/4 lemon and either 1/2 or 3/4 SS depending on how sweet you tend to like things and how tart your lemon juice is.
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Aug 5, 2015 17:14
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MAKE NO BABBYS posted:Jesus, an oz of SS is a lot. Usual ratio is more like 3/4 lemon and either 1/2 or 3/4 SS depending on how sweet you tend to like things and how tart your lemon juice is. Hmm, alright. I'll give it another try, still 2 oz of spirit, though?
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Aug 5, 2015 21:38
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Yeah that works. I reaaaally recommend that egg white though. If you find those new ratios not sweet enough try supplementing it with a quarter ounce of Amaretto instead of more simple -- I don't like to make sours without it, honestly edit: if you're worried about it tasting "eggy" I promise it won't, it's mostly there in recipes as a texture thing -- you get a smooth, creamy feel that makes for basically my favorite drink in the world. Also if (after you mix the cocktail) you dash a little bit of bitters on top of your drink that will overpower and mask any slight egg smell you get, without really altering the flavor of the drink. goferchan fucked around with this message at 01:28 on Aug 6, 2015 |
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Aug 6, 2015 01:26
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goferchan posted:Yeah that works. I reaaaally recommend that egg white though. If you find those new ratios not sweet enough try supplementing it with a quarter ounce of Amaretto instead of more simple -- I don't like to make sours without it, honestly Pretty bare bones other than straight liquor, actually! So, yeah, no amaretto. I'll see how it is without.
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Aug 6, 2015 01:28
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Fee brothers is making a gin barrel aged orange bitter and it's pretty ducking good!
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Aug 9, 2015 00:50
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Mr. Wookums posted:Fee brothers is making a gin barrel aged orange bitter and it's pretty ducking good! this is extremely relevant to my interests
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Aug 9, 2015 01:03
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So I tried making a sangria the other day. Literally first time, spur of the moment decision. -Half a bottle of cheap cabernet sauvignon -Half a bottle of even cheaper white zinfandel -2 cans of sprite -Amounts of sugar and cinnamon that I can't remember -A shot of Jim Beam -A bunch of cut up lemons and limes For a first time effort, I thought it was loving delicious. Anyone else have some recipes? Or suggestions for next time? Edit: Meant sangria, not sangrita. gently caress, I'm already drunk and have one of those mtn dews in front of me. Failed Nihilist fucked around with this message at 06:00 on Aug 9, 2015 |
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Aug 9, 2015 04:52
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Mr. Wookums posted:Fee brothers is making a gin barrel aged orange bitter and it's pretty ducking good! You mean this? 
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Aug 9, 2015 05:07
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I suppose for a few years, but yeah.
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Aug 9, 2015 05:28
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Failed Nihilist posted:So I tried making a sangria the other day. Literally first time, spur of the moment decision. 1 750 ml bottle red wine ¾ cup Grand Marnier 1 cup freshly-squeezed orange juice 1 oz 2:1 simple syrup, or 1½ oz 1:1 simple syrup 1 tsp Angostura bitters ^^ this is from Jeffery Morgenthaler's blog and he's a dude who knows his poo poo. That's basically it for the recipe, it's about as simple as it sounds, but there are some other points in the blog post that are pretty important: "If you don’t think you can spare the ten minutes to juice fresh oranges, pick up a six-pack of beer instead" and "Do use decent-quality orange liqueur in your sangria. Remember, garbage in, garbage out". Might sound a little harsh, but like any recipe ever, you are gonna get what you pay for and higher quality ingredients mean you're gonna drink better poo poo. Sangria is pretty hard to gently caress up but if you enjoyed what you made & are now seeking perfection, and if you want to refine your recipe instead of just switching it and using someone else's I would recommend experimenting with fresh-squeezed citrus, simple syrup, and soda water instead of dumping in a couple cans of Sprite. I can almost guarantee that after poking around you'll find something even better than the stuff you just made. The Jim Beam sounds super weird but if it tastes good I won't hold it against you; I bet Grand Marnier or Cointreau would play really nicely, though. At the end of the day Sangria is a pretty vague concept and there's not one single "correct" recipe but the one thing I can say for sure is that if you're juicing your own fruit it's gonna be very noticeably better and that basically goes for anything edit: also you don't need to use really nice wine but depending on what you mean by "cheap" , better wine could mean better sangria. there are awesome wines in the $10 range that you could use but if you're talking $5 gas station stuff, just upgrading the wine could move you towards something really delicious. Hope none of this comes off as me being an rear end in a top hat or pretentious -- it sounds like you really liked your sangria, which is awesome, but for me the first step in getting into cocktails was finding something I liked, then finding the ways it could be improved, and trying to perfect it to my tastes. I would say keep making sangria , do it slightly differently every time, figure out what you like and don't like about the changes each time you make it, and eventually land on The Most Perfect loving Sangria Recipe and then post it in this thread so I can make it. Godspeed goferchan fucked around with this message at 06:34 on Aug 9, 2015 |
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Aug 9, 2015 06:25
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That's pretty weird because most gins aren't "aged," let alone in a barrel, and Fee uses glycerin in all their bitters instead of booze, so why booze barrel flavored?
MAKE NO BABBYS fucked around with this message at 11:10 on Aug 9, 2015 |
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Aug 9, 2015 08:27
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I agree with the barrel aged gin thing but I can say that I don't really give a poo poo because that gin barrel orange bitters they do is great, and then the whiskey barrel aged one they do is even better. Easily the two best products Fee Brothers put out, whether they're actually legitimately what they say they are or not.
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Aug 9, 2015 10:53
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nrr posted:I agree with the barrel aged gin thing but I can say that I don't really give a poo poo because that gin barrel orange bitters they do is great, and then the whiskey barrel aged one they do is even better. Easily the two best products Fee Brothers put out, whether they're actually legitimately what they say they are or not. FWIW I have seen several barrel aged gins before. Journeyman's makes a pretty good one, and unfortunately I can't remember the others I've seen/consumed. Most gin may not be barrel aged, but there are some that are.
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Aug 9, 2015 11:43
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I wasn't saying that there are not barrel-aged gins. I know that there are. It's silly because they are already used barrels, not new and because it's a rare practice. Most people make bitters using booze, so it's amusing to me that Fee Brothers (who only use glycerin in their extractions) are making a "barrel aged gin" orange bitters... How many more silly buzz words can we fit in there? I'm sure they're tasty because citrus bitters and juniper as well as oak are good combos, but commmmmeeeee onnnnnnn
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Aug 9, 2015 12:11
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From what I understand they used the barrels left from making Ransoms barrel aged gin. Now I have nothing to defend that statement as it was a conversation I had with someone at a competition but there you go.
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Aug 9, 2015 16:07
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Serving a double batch of Odoherty's punch from the Wondrich book at a party right now, made of Smith & Cross and Batavia arrack. First tasting note: "it smells like the Holocaust, and yet I'm going back for a second cup..."
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Aug 10, 2015 01:00
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nrr posted:I agree with the barrel aged gin thing but I can say that I don't really give a poo poo because that gin barrel orange bitters they do is great, and then the whiskey barrel aged one they do is even better. Easily the two best products Fee Brothers put out, whether they're actually legitimately what they say they are or not. Their peach bitters are excellent. The chocolate mole bitters are also pretty on point. In general though, the glycerin thing limits their ability to be creative because things get way too sweet with glycerin.
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Aug 10, 2015 08:40
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Kenning posted:Their peach bitters are excellent. The chocolate mole bitters are also pretty on point. In general though, the glycerin thing limits their ability to be creative because things get way too sweet with glycerin. yeah ok, I'll agree the peach bitters do bring an incredible stonefruit aroma to anything I use them in (we pretty much only have fee bros bitters to play with apart from angostura and peychauds) and I haven't tried their chocolate mole bitters, but their Aztec chocolate bitters (or chocolate Aztec, I cant remember the exact wording of the name) are excellent as well. They bring an excellent dark chocolate/cocoa aroma that doesn't have too much sweetness to it, but has that badass rich, dark chocolate flavor to it.
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Aug 10, 2015 10:51
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What's everyone's favourite cocktails with coffee? I've been experimenting with different combinations and so far my favourite is a 3 1 combination of Gold Rum (I was out of White so I used Mount Gay Eclipse), black coffee (Just coffee and water) and Illyquore coffee liqueur (To sweeten it slightly). I like the occasional cocktail with the 10 kilograms of sugar and cream (Who doesn't right?) but I don't really want to have a sundae, I'd much rather a slightly bitter, strong coffee tasting drink. Anything else on those lines? I've subbed the Rum for Vodka (And Spiced Rum [Kraken] too) and they were good as well. I don't have a huge bar right now but I'm down to buy some needed ingredients.
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Aug 10, 2015 13:37
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I have no good recipe for you, but I was just thinking about this thread earlier today and wondered if the guy with the CO2 rig (or anyone, really) had carbonated cold-brewed coffee yet. Add a little honey, and that could get awfully tasty. ....oh, yeah, cocktail thread. Uh, add some bourbon? Or maybe an amaro.
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Aug 11, 2015 01:56
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pgroce posted:I have no good recipe for you, but I was just thinking about this thread earlier today and wondered if the guy with the CO2 rig (or anyone, really) had carbonated cold-brewed coffee yet. Add a little honey, and that could get awfully tasty. Maybe benedictine in place of the honey?
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Aug 11, 2015 02:00
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On an impulse I bought a bottle of bird dog blackberry whiskey. I clearly need to stick with Leopold Brothers for flavored whiskey in the future. It's not as bad as the cheap blackberry brandy I bought as a 21-year-old, but it's still too sweet to drink straight. Any ideas for what to do with it? So far I only thought of maybe 1 part whiskey, 1/2 part lemon juice, and some soda water (3 parts?) for a lemonade sort of highball.
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Aug 11, 2015 02:55
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I bet blackberry would go great with quinine. Mix it with tonic? Or maybe add a small amount to mezcal.
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Aug 11, 2015 03:41
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I'll try that too, thanks. Should I add any citrus with the whiskey and tonic, or just let it stand like that?
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Aug 11, 2015 04:55
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Hard to go wrong with a good dash of lime juice if you have it handy. Most tonic water/syrup is reasonably citrusy to begin with, so it won't make or break the drink.
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Aug 11, 2015 05:21
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pgroce posted:I have no good recipe for you, but I was just thinking about this thread earlier today and wondered if the guy with the CO2 rig (or anyone, really) had carbonated cold-brewed coffee yet. Add a little honey, and that could get awfully tasty. Some places have started serving cold brew coffee on nitro. Coffee shop near me just got a tap and I'm excited to try it. Supposedly some places are canning it with the widget and everything.
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Aug 12, 2015 01:45
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I'll admit I've never tried it and maybe it's amazing but that sounds a bit like gilding the lily to me.
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Aug 12, 2015 10:07
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I've had it, it's alright. Kinda weird, like flat Guinness, but that also might have just been the coffee base itself. My resto makes an amazing cold brew with salt, sugar and cream and hazelnut whipped cream and I think it would be AMAZING on nitro draft, but the plain coffee that I then have to add sugar and cream to didn't do it for me. MAKE NO BABBYS fucked around with this message at 20:43 on Aug 12, 2015 |
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Aug 12, 2015 20:37
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It's drat fine, I prefer cold brew concentrate cut with soda.
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Aug 13, 2015 03:25
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Any recommendations for recipes to ease me into Campari? I bought a bottle of it, it has an amazing herby taste to begin with but then tastes like bile when it hits the back of my throat. I thought it might be better once I used it in a cocktail but it's still too bitter for my liking. I've read a few people who have started off hating it then something clicks and they love it. I'd like to get to that point.
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Aug 13, 2015 16:51
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Tea Bone posted:Any recommendations for recipes to ease me into Campari? there are some decent recipes that use campari ice cubes floating around the internet, with the thought process being that the cocktail changes flavor over time. doing something like that might help you work your way into campari.
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Aug 13, 2015 17:05
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