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Trip report on the Chinese budget bench-top eBay centrifuge: It only makes 4oz at a time and it smells like Harbor Freight, but it works, and for $57 it's a sweet little ride. 
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Mar 13, 2016 20:34
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https://www.instagram.com/p/BC4UoYCobv5/ First time bartending went really well, here is me making a rum martinez Having pre-batched liquors really made things easy, for the most part I would take the pre-batch, add one or two ingredients and then shake/stir/serve edit: people not really fans of banana liquor tho Steve Yun fucked around with this message at 20:48 on Mar 14, 2016 |
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Mar 14, 2016 18:53
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Are brandied cherries and maraschino cherries the same thing? And can someone give me a good recipe for them? The $2 Kroger brand isn't really cutting it for me.
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Mar 16, 2016 01:11
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camoseven posted:Are brandied cherries and maraschino cherries the same thing? And can someone give me a good recipe for them? The $2 Kroger brand isn't really cutting it for me. Try getting your hands on Luxardo brand Maraschino cherries. Those are insanely good. There are also home recipes for them.
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Mar 16, 2016 02:06
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camoseven posted:Are brandied cherries and maraschino cherries the same thing? And can someone give me a good recipe for them? The $2 Kroger brand isn't really cutting it for me. Grocery maraschinos are candy-ish and don't have any alcohol, I guess the old world version is made with liquor: https://en.wikipedia.org/wiki/Maraschino_cherry Steve Yun fucked around with this message at 02:38 on Mar 16, 2016 |
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Mar 16, 2016 02:31
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Yea I've seen those Luxardo's in stores and was put off by the price, but I'm kinda coming around on it. I think it ends up being like 25 cents a cherry, which is fine. I've also seen a lot of recipes online, and was hoping some knowledgeable goon had a favorite? Cherry season will be here soon enough, and it would be cool to make my own.
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Mar 16, 2016 03:07
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Try Amarena or macerate your own. Fabbri is the jam.
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Mar 16, 2016 03:13
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For years now I've been wanting to make my own maraschinos. Usually I've been weirdly tight on money during the summer, and couldn't justify pouring a whole bottle of maraschino out on some cherries. The one summer I had lots of cash to mess around with the sour cherry crop failed. Maybe this year at last...
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Mar 16, 2016 10:04
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Everyone should buy a bottle of luxardo cherries at least once, if only to understand what the bar for maraschino cherries is.
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Mar 16, 2016 13:50
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Hello cocktail thread! What can I do with the bottle of Monkey 47 Sloe Gin I've gotten for my birthday? Drinking the stuff straight isn't all too appealing.
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Mar 16, 2016 20:02
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I'm in bed with a bullshit hangover so I'm not looking up specs but find some good apricot brandy and make Charlie chaplains/millionaire #1s. I've seen it in some longer variations of champagne cocktails as well and I'm pretty sure you can use it to modify a nice punch also E: I have not tried the sloe gin in question this is just some gbs for sloe
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Mar 16, 2016 23:54
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My brother just turned up and gave me half a bottle of Pommeau de Normandie. Any suggestions for good ways to use it?
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Mar 17, 2016 00:59
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MC Eating Disorder posted:I'm in bed with a bullshit hangover so I'm not looking up specs but find some good apricot brandy and make Charlie chaplains/millionaire #1s. I've seen it in some longer variations of champagne cocktails as well and I'm pretty sure you can use it to modify a nice punch also I had some of this left and made a Millionaire #1 with Smith & Cross. Very strong and I may have used too much lime, but ultimately not bad. Thanks for the tip.
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Mar 18, 2016 19:39
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camoseven posted:Are brandied cherries and maraschino cherries the same thing? And can someone give me a good recipe for them? The $2 Kroger brand isn't really cutting it for me. I've used this recipe for as long as I can remember. Simple, scalable, and great.
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Mar 18, 2016 23:27
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Do you need to refrigerate them? I made some brandied cherries a month ago but left them on the shelf
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Mar 19, 2016 01:41
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cptn_dr posted:My brother just turned up and gave me half a bottle of Pommeau de Normandie. Neat.
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Mar 19, 2016 02:49
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I threw an ounce of Campari and some rosemary-grapefruit bitters into a Stiegl-Radler and it's incredibly good and I wanna throw it on the specials menu but I have no idea what to call it. Camgesellschaft doesn't really roll off the tongue like Camparty
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Mar 19, 2016 03:10
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Camplemousse
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Mar 19, 2016 06:57
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Steve Yun posted:Camplemousse Sorry stealing this for my bar
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Mar 19, 2016 13:28
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Bad rear end Muddlers are in stock at Cocktail Kingdom after being out for months. Be aware that they are pretty massive. 
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Mar 19, 2016 18:36
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Steve Yun posted:Camplemousse Yeah gonna third this one, it rocks.
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Mar 19, 2016 18:39
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Steve Yun posted:Camplemousse THANK you. If youre ever in NC ill pour you these until you puke
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Mar 19, 2016 18:47
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Steve Yun posted:Bad rear end Muddlers are in stock at Cocktail Kingdom after being out for months. Be aware that they are pretty massive. 
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Mar 19, 2016 18:49
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Steve Yun posted:Bad rear end Muddlers are in stock at Cocktail Kingdom after being out for months. Be aware that they are pretty massive. That's a dildo
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Mar 19, 2016 22:41
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Hey a vibro-muddler that ran on four D batteries would actually be cool. BTW I noticed that there are flat muddlers and there are spiky muddlers. Is there an advantage to one or the other or does it not really matter
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Mar 19, 2016 23:14
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Steve Yun posted:Hey a vibro-muddler that ran on four D batteries would actually be cool. Idk. I can tell you for muddling herbs I like using the bumpy disc on the back of my barspoon (I don't remember which brand but they're pretty cheap and whatever Morgenthaler reccomends in The Bar Book -- I can look it up later)
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Mar 20, 2016 03:03
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Flat muddlers are for pressing herbs - something which should be done by hand anyhow - and textured muddlers are for crushing fruit/peels/vegetables/etc
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Mar 20, 2016 04:01
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Steve Yun posted:Bad rear end Muddlers are in stock at Cocktail Kingdom after being out for months. Be aware that they are pretty massive. It can also be used to make cocktails.
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Mar 20, 2016 06:42
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highlife camparties are gross as poo poo. what even in the literal hell makes this poo poo a good idea?
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Mar 20, 2016 07:58
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poo poo gets stuck between the bumps.
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Mar 20, 2016 08:08
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Made some spiced orangecello at the bar, which has resulted in my summer punch: 1.5 oz Spiced Orangecello (I don't know the recipe, another bartender made it) .5 oz St. Germaine 1oz Grapefruit juice 1oz lemonade Peychauds bitters Build in a copper/punch glass, top with ginger beer When I make it at home I'll do a proper oleo-saccarhum based lemonade and some home made ginger beer. The result is gonna be lots of nasty hangovers this year. It needs a name, though. E: I also put up the newest spring cocktail on the menu: Rump Shaker 1.5 oz Mount Gay Eclipse or Flora Cana 7yr 1 oz Dolin Dry or other nice dry vermouth 1.5 oz Grenadine (the real poo poo, I made this in house) 0.5 oz lime juice Orange Bitters Shake, server over rocks in a rocks glass. Shake, serve over rocks. Shake, serve over Fart Car '97 fucked around with this message at 22:41 on Mar 22, 2016 |
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Mar 22, 2016 21:41
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^^^^ oooh I'm gonna make one of those tonight;just gotta get off my rear end and make some grenadine. Do you use just pomegranate juice/sugar or do you throw in some Pom molasses too?
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Mar 24, 2016 22:28
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I didn't use pom molasses, and I used a 1:.5 ratio of pomegranate : sugar. Usually grenadine is a little stronger but I like it to be a bit lighter. I've got some Meyer lemon peels soaking in demerara sugar tonight to make some lemon simple syrup, probably for use in sours now that its spring 
Fart Car '97 fucked around with this message at 23:22 on Mar 24, 2016 |
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Mar 24, 2016 23:20
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Fart Car '97 posted:I didn't use pom molasses, and I used a 1:.5 ratio of pomegranate : sugar. Usually grenadine is a little stronger but I like it to be a bit lighter. Use lemon juice instead of water to dissolve the sugar for an intense lemon syrup
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Mar 25, 2016 02:13
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I considered it but I'm not sure I want that to be honest. I'm shooting for more of a fragrant simple syrup rather than an intense shrub-esque syrup.
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Mar 25, 2016 03:46
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Pulled the bottles from our cluttered liquor shelving to make myself a Negroni, since it's apparently National Cocktail Day. Very tasty! edit: Used Cold River Gin, there's a nice pine note that comes through. I discovered past me was dumb, and left the half size bottle of opened (white) vermouth on the shelf. Past me was also apparently at least clever enough to have a full size bottle of UNopened vermouth in the back.
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Mar 25, 2016 03:50
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Add a swish of rose water to your grenadine and always use a cold process.
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Mar 25, 2016 07:51
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I've warmed my pomegranate juice on the stove to make the sugar mix faster, but never bothered to cook it.
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Mar 25, 2016 14:31
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MAKE NO BABBYS posted:Add a swish of rose water to your grenadine and always use a cold process. It's literally not grenadine without rosewater 
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Mar 25, 2016 15:41
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Fart Car '97 posted:It's literally not grenadine without rosewater I know that but the above poster didn't have it listed in their ingredients so I mentioned it? Halloween Jack posted:I've warmed my pomegranate juice on the stove to make the sugar mix faster, but never bothered to cook it. Don't heat your syrups!!!
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Mar 25, 2016 15:44
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