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I've heard a Bennet called a Roosevelt. Also, in a situation like that, I would just drink call spirits and highballs.
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Sep 26, 2015 17:58
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Kenning/anyone else with punching experience, do you mind if I pick your brains for a sec? I'm planning on making a batch of Frank Forrester's punch for my going-away thing at my job, and ran a test batch of it yesterday for some friends of mine. Reactions were mostly positive--it was "delicious", "quite good", "I definitely want more", etc--but quite a few people mentioned that it needed something. Specifically, I got plenty of feedback basically saying that it tasted more like a slightly done up cup of cheap champagne rather than an alcoholic punch. I'm pretty sure I mixed it in the proportions given by Wondrich/Kenning so I'm thinking that the culprit is the economizing I did with ingredients. I used the Californian Chandon brut instead of actual champagne, Gran Gala for my curacoa, and some cheap BevMo label of cognac (Maison Rouge, $22 for the VSOP, quite successful in Major Bird's punch). Alternatively, maybe the ice block was too fast melting, or I messed up the oleosaccharium. (Come to think of it, I used superfine sugar because that was what I had sitting around. Would superfine be effective at all in extracting the oils from the lemon peel?) I'm thinking about just lowering the proportion of sparkling wine in the final punch, too.
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Sep 26, 2015 20:25
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I can understand somebody working in a college bar not knowing what a gimlet or a Bennet is, but you should be able to say "Gin, lime, simple with a few dashes of bitters" and get what you want. I've been in that exact situation (with a gimlet), actually.
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Sep 26, 2015 20:29
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Bennet sounds interesting, it's basically just a lime Fitzgerald? I love Gimlets so I should check it out.
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Sep 26, 2015 23:53
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I think it's a gimlet with bitters. Sounds excellent.
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Sep 27, 2015 01:22
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Rashomon posted:Bennet sounds interesting, it's basically just a lime Fitzgerald? I love Gimlets so I should check it out. Basically.
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Sep 27, 2015 03:34
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Reiterpallasch posted:Kenning/anyone else with punching experience, do you mind if I pick your brains for a sec? I'm no punchmeister, but I've made a dozen or so in the last few years and they've all been at least good, and a number of them went over extremely well. I don't have the magic punch book, but just as some general comments: - when I need an earthy and inexpensive champagne substitute, I use basic Spanish cava. It's not the most refined stuff, but it's hearty enough to hold up against other ingredients and doesn't taste "cheap" in the same way as bad bubbly. - for the oleosaccharum, what did your sugar look like after you rested the peels in it? Was it just slightly wet/scented or did it turn into a gooey mess? How many hours did you leave the peels in the sugar? Usually in the U.S. with lemons (and I usually use panela/jaggery, those bricks of dark cane sugar) the sugar goes full on oozy and just reeks of citrus oil, and it makes a huge impact on the final flavor. I don't know if a darker sugar would throw the palette off for your recipe, but I tend to make heavy punches. - for the ice, are you making one huge block to drop in, vice smaller cubes, so it doesn't water down too fast? Just some initial thoughts.
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Sep 27, 2015 13:25
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Try adjusting the flavor with saline, acid (ascorbic, usually. Or powdered citric acid) or bitters first. Sounds like the balance isn't quite there. Or fresh herbs or mint if it just needs a little pop. The oleo and the brandy/cognac should add a fair amount of richness and viscosity to the texture, should definitely be bolder than just a sprtized up glass of bubbly.
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Sep 27, 2015 18:35
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What bitters would you recommend for a classic dacquiri (Rum, fresh lime juice, simple syrup). A citrus one?
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Sep 27, 2015 20:50
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You could do citrus but I don't like any commercially available ones, they aren't very good. I prefer to make my own, or Regans if you want to just buy one. I'd try hibiscus, cardamom, lavender, angostura or celery, personally. Sort of depends on what you want the outcome to be? Bitters are usually an accent note, so they don't have to necessarily "go with" the other flavors in a drink. Buy a sampler pack and go hog wild? I've enjoyed many a daiquiri with a few spritzes of rose water in the glass.
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Sep 27, 2015 23:13
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bunnyofdoom posted:What bitters would you recommend for a classic dacquiri (Rum, fresh lime juice, simple syrup). A citrus one? Ango is good in a Daiquiri.
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Sep 28, 2015 03:20
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Made some Bennetts tonight and they were great. I was using Tanqueray Old Tom which was mild and enjoyable. I also made one with an egg white and shook it instead of stirring, dashing the bitters over the top like a Pisco Sour. That was pretty delicious.
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Sep 28, 2015 06:12
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Our new housemate here in West Africa is an ex-Peace Corps gal, and she wanted to contribute to the household stash since we're nearly flat-broke while waiting on this NGO to pay us the $37,000 they owe us. Like "dinner is plantains and salt pork by candlelight" poor this week. So trying to be helpful she bought us a bottle of that execrable Liberian gin, so we choked that down with some Schwepps Bitter Lemon. She felt bad about that and wanted to buy something cheap but less-lovely, so we figured "how hard is it not to gently caress up whiskey"? Behold:  I'll be goony nerdy and paraphrase Hitchhiker's Guide: "a liquid that was almost, but not quite, entirely unlike whiskey". As in, if you gave it to me blindfolded and asked me what spirit it was, "whiskey" would not be in my top three guesses. This was some serious paint-thinner poo poo. We don't have a lot of stuff on-hand to mix it with and it's completely undrinkable on its own (like "refused by hoboes" undrinkable) but it was standable when mixed into mango generic kool-aid or into black tea with tinned milk. Somehow Liberians find the stuff palatable enough to keep the company, and many like it, in business. The housemate lived in a neighboring country and said the common hard booze there was little soft plastic tear-open sachets of potable ethanol and water, so apparently a lower bar can indeed be found in the region.
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Sep 28, 2015 15:28
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Tea Bone posted:Question here for bartenders, what's the etiquette for ordering drinks not on the menu? If there's that kind of crap on the menu then please don't bother. Get a mediocre gin and tonic or some skunked beer instead. People are saying "how hard is gin lime and simple" but it's very likely that this kind of bartender does not have simple or possibly does not even know what it is. Seriously. Don't make their life harder. Also I've never heard of a Bennet or had it ordered by anyone ever (in a craft cocktail bar in NYC) and calling the million hundred year old slight variations on standards by name is dumb and goony even if you're talking to a serious mixologist. If you come in to my bar, say you want a gin gimlet with bitters straight up and you and I will be much happier. Rashomon posted:Made some Bennetts tonight and they were great. I was using Tanqueray Old Tom which was mild and enjoyable. I also made one with an egg white and shook it instead of stirring, dashing the bitters over the top like a Pisco Sour. That was pretty delicious. Why would you be stirring them in the first place? if it has citrus in it, it's shaken. bunnyofdoom posted:What bitters would you recommend for a classic dacquiri (Rum, fresh lime juice, simple syrup). A citrus one? You could use ango or some other fancy citrusy or aromatic type or whatever but for me daquiris are supposed to be supremely refreshing and simple. It's limeade with alcohol. No need to get complicated. Worry more about different brands of rum and what they bring to the table or what kind of sugar (white, raw/demerara, sugar cane syrup) you use.
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Sep 28, 2015 16:49
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My go to daiquiri is a pineapple daiquiri with a split base between rum and fernet. I am a serious mixologist working in a serious restaurant in NYC, and I drink this in a serious mixology bar. Seriously, it's a Tomr drink, and he calls it the Mink Coat- it's luxurious, but slightly wrong.
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Sep 28, 2015 17:13
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Not really. Fernet and pineapple are delicious together. Morganthaler made me a drink once with framboise, fernet, pineapple and its loving tasty as poo poo. I make it all the time. And yeah, order the drink by what it is. Ordering a "Bennett" makes you an rear end in a top hat.
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Sep 28, 2015 17:44
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bloody ghost titty posted:My go to daiquiri is a pineapple daiquiri with a split base between rum and fernet. I am a serious mixologist working in a serious restaurant in NYC, and I drink this in a serious mixology bar. Dave Wondrich is rolling in his grave...
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Sep 28, 2015 18:13
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By the way BLOODY GHOST TITTY I'm gonna be working like 2.5 blocks from you in Gramercy real soon. I expect we'll share a mink coat or two.
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Sep 28, 2015 18:19
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I should clarify and say that the split base is 1.5/.5 and I have no recollection who swimming anime is irl but I'll see you at Dear Irving after service.
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Sep 28, 2015 18:43
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TapTheForwardAssist posted:Our new housemate here in West Africa is an ex-Peace Corps gal, and she wanted to contribute to the household stash since we're nearly flat-broke while waiting on this NGO to pay us the $37,000 they owe us. Like "dinner is plantains and salt pork by candlelight" poor this week. So trying to be helpful she bought us a bottle of that execrable Liberian gin, so we choked that down with some Schwepps Bitter Lemon. She felt bad about that and wanted to buy something cheap but less-lovely, so we figured "how hard is it not to gently caress up whiskey"? Dude please keep posting about weird lovely African liquor , I've been fascinated by this. Also I will totally PayPal you some money to send me some if that's inside the realm of possibility
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Sep 28, 2015 21:54
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Waragi and bitter lemon for LIFE. Bonus points if it's the poo poo that comes in a bag (hopefully you don't go blind).
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Sep 29, 2015 00:13
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I was mourning my lack of ice cream the other night and improvised a drink I was quite pleased with: 1 part Art in the Age Root liqueur, 1/4 part cointreau, 2 parts whole milk; shake with ice, strain. I think it'd be pretty good with a dark rum and a touch of cocchi americano in place of the Root, too.
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Sep 29, 2015 00:17
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goferchan posted:Dude please keep posting about weird lovely African liquor , I've been fascinated by this. Same here. At least you don't have to settle for those booze sachets, TapTheForwardAssist.
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Sep 29, 2015 04:29
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Is there just not enough of a market for imports yet? Even then--perhaps especially then--I'm surprised nobody's gone to the effort to work out how to make better quality liquor locally.
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Sep 29, 2015 04:33
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swimming anime posted:If there's that kind of crap on the menu then please don't bother. Get a mediocre gin and tonic or some skunked beer instead. People are saying "how hard is gin lime and simple" but it's very likely that this kind of bartender does not have simple or possibly does not even know what it is. Seriously. Don't make their life harder. Also I've never heard of a Bennet or had it ordered by anyone ever (in a craft cocktail bar in NYC) and calling the million hundred year old slight variations on standards by name is dumb and goony even if you're talking to a serious mixologist. If you come in to my bar, say you want a gin gimlet with bitters straight up and you and I will be much happier. Thanks. That's actually what I did. I ended up with Gin and Roses because they didn't have bitters and Roses makes it sweet enough for me. Tea Bone fucked around with this message at 09:44 on Sep 29, 2015 |
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Sep 29, 2015 09:42
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goferchan posted:Dude please keep posting about weird lovely African liquor , I've been fascinated by this. Also I will totally PayPal you some money to send me some if that's inside the realm of possibility What country are you in? Liquor can't be mailed the U.S. afaik; I don't know about the EU, but also I don't know how cost-effective it would be to package some securely enough and mail it. But I can definitely post any interesting alcohol stuff I run across here. Ralith posted:Is there just not enough of a market for imports yet? Oh, there are imports, just we've been poo poo-poor for three weeks while waiting on an NGO to pay our invoices they owe us. Now that we have thousands I'm going to swing by one of the big supermarkets that caters to local elites and the expats, and get some decent stuff. Though we got a lot of cash in today finally, boss is edgy about blowing through it all like drunken sailors on shore leave. So to keep it reasonable I'll probably just aim to get a $20 bottle of Martinique rhum agricole and maybe a $15 of blended Scotch (DeWars?). I have a post a page back or so explaining what imports are available here if you're curious. I don't plan on regularly drinking local commercial spirits because they're ghastly, though I do plan to try out more traditional local drinks like palm wine, etc. I had some really good bottled commercial palm wine from Togo at a bar in Berlin, was kind of like a more vegetal dry cider, could definitely do more of that. Also our expat neighbors who run a honey collective are coming back to town so I plan to make mead. Also rainy season is ending so pineapples are coming into season, so fixing to brew up some big jugs of tepache. TapTheForwardAssist fucked around with this message at 14:07 on Sep 29, 2015 |
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Sep 29, 2015 14:03
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Yeah I'm in North Carolina so unfortunately it wouldn't be legal (I think there are some states where you can mail liquor, though) -- it's probably for the best though given your write-ups
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Sep 29, 2015 15:44
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I knew about Green and Yellow Chartruese but I did not know there were extra aged and higher proof versions of both available (VEP). Has anyone had these? I am going to track down and buy them both eventually, and I assume they are worth the price and more, but I am curious...
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Sep 29, 2015 19:39
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The green VEP is really good, but it's really expensive. I would have to be seriously ballin' before I considered investing in a bottle.
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Sep 30, 2015 06:25
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Making some of these this weekend and no one can stop me: http://www.swoonedmagazine.com/blog/post/signature_cocktail__45_ I feel like there was a missed opportunity to call the drink Well Butter My Nuts & Call Me Old Fashioned.
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Oct 5, 2015 16:50
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swimming anime posted:By the way BLOODY GHOST TITTY I'm gonna be working like 2.5 blocks from you in Gramercy real soon. I expect we'll share a mink coat or two. Where at in Gramercy? I'll stop in and order something... then i'll order a Bennett. mwuahaha
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Oct 5, 2015 22:55
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dude from the clover club is doing a guest bartending thing in my lil old north carolina mountain town tonight and I'm HYPED
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Oct 6, 2015 00:36
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2DCAT posted:Where at in Gramercy? I'll stop in and order something... then i'll order a Bennett. mwuahaha Likewise, any of y'all work in NYC and don't mind me bothering you, lemme know where I can buy a drink from you.
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Oct 6, 2015 00:58
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2DCAT posted:Where at in Gramercy? I'll stop in and order something... then i'll order a Bennett. mwuahaha Maialino. My name's Jake, but I start training this week so gimme a couple weeks to get settled there before the  They do have a jungle bird on the menu which endlessly excites me.
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Oct 6, 2015 06:35
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goferchan posted:dude from the clover club is doing a guest bartending thing in my lil old north carolina mountain town tonight and I'm HYPED Brad? Great bartender, better dude.
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Oct 6, 2015 16:56
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bloody ghost titty posted:Brad? Great bartender, better dude. Yeah my roommate works at the bar he was guest bartending at and said he was super cool. Drinks were really on point
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Oct 6, 2015 16:59
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swimming anime posted:Maialino. My name's Jake, but I start training this week so gimme a couple weeks to get settled there before the chartreuse smash sounds okay... makes me just want a last word though. Is it any good?
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Oct 6, 2015 17:07
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goferchan posted:Yeah my roommate works at the bar he was guest bartending at and said he was super cool. Drinks were really on point I'll be in Charlotte this weekend, but not long enough to drink at Heist, sadly. I owe their bartender mad drinks.
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Oct 6, 2015 19:27
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bloody ghost titty posted:I'll be in Charlotte this weekend, but not long enough to drink at Heist, sadly. I owe their bartender mad drinks. Did he do a guest thing there too? I'm talking about MG Road in Asheville -- they've been doing a series of guest chefs/bartenders and Bulleit is somehow involved and has been paying to fly folks out from as far away as Montreal which is pretty cool
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Oct 6, 2015 19:50
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I like Martinis and Manhattans but I can't seem to get a grip on Aviations. I used the IBA specified method because I haven't got any Creme de Violette/Yvette. I think it's the Maraschino I'm not too fond of. And now I have a huge bottle of it. Any suggestions for cocktails to ease me into Maraschino when I get my stuff back? I took my entire collection to a friend's place for a cocktail night and reportedly it's all still fairly there minus a couple things I'm not worried about or can easily replace (Vodka, Irish cream, Creme de Menthe, etc).
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Oct 7, 2015 09:48
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