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I'm not going to touch that post except to say adding the soda water after shaking would fix that particular problem of yours. Namaste.
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# ? Dec 29, 2017 18:54 |
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# ? Apr 23, 2024 19:17 |
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Lol thank you for sharing that
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# ? Dec 29, 2017 19:17 |
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Guys I made a big batch of my old fashioned syrup for Christmas. 2 questions. Fridge or no fridge? It’s VERY thick after fridge. How long can I keep it? So much sugar I assume pretty much indefinitely?
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# ? Dec 29, 2017 20:23 |
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bunnyofdoom posted:Any of Jen Agg's places. Blackhoof or Rhum bar. It + Rye over ice. Proportions to taste.
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# ? Dec 30, 2017 02:46 |
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chitoryu12 posted:I had some....interesting experiences this week. I'll copy and paste from the threads they originated from. Pro tier post
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# ? Dec 30, 2017 03:48 |
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Every thing being room temp is my favorite detail
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# ? Dec 30, 2017 03:49 |
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1 oz of room temperature undiluted lemon juice
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# ? Dec 30, 2017 03:50 |
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There's no potential for goons pissing in the well here; he just dug a latrine, pissed in it, and jumped in
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# ? Dec 30, 2017 05:44 |
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So ended up adding the following to my growing home bar: Kraken spiced rum(17 bucks with a tiki glass so meh) Black Seal Bermuda rum Russell's Reserve 6 year rye Luxardo maraschino liquor Citadelle Gin(plenty of people raved about this Gin around page 40'ish of the thread so grabbed it) Campari Green Chartreuse Empress 1908 Indigo Gin Creme de Violette Rose's sweetened lime juice 2 different Ginger beers The Chartreuse was actually the most expensive bottle out of all that which was very surprising. Plan for tomorrow is to try some dark n stormies, Aviation and maybe The last word Get some good pics and, hopefully, enjoy my choices.
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# ? Dec 30, 2017 07:35 |
Anybody making punch for New Year's? I'm making an Eben Freeman recipe from the punch website called Cornucopia Punch. It uses Jamaican rum, Apple brandy, and black tea. Looks good and traditional, but as written it's 20% abv so I'll probably tweak to bring it down to a more manageable proof.
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# ? Dec 30, 2017 10:11 |
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Making a batch of Limmers, even though I think of it as more of a summery drink. My friend who is hosting requested it as soon as I offered to make punch, and who am I to refuse. Just looked up the punch you're talking about. Seems properly wintery.quote:Servings: 10-12
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# ? Dec 30, 2017 19:38 |
Yeah that's the one. Did a small-scale trial of it a bit ago and it's great. And yeah, Limmer's is a spring/summer punch, but what it really is is a popular punch. And that's one of the best things a punch can be.
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# ? Dec 30, 2017 22:27 |
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Apparently when I went out for Christmas they had the drink situation handled... With Crown Royal Green Apple and Sprite.
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# ? Dec 31, 2017 00:51 |
Goondolences.
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# ? Dec 31, 2017 01:04 |
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So what was the problem? Was the sprite room temperature?
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# ? Dec 31, 2017 03:56 |
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BrianBoitano posted:So what was the problem? Was the sprite room temperature? No, I just wanted to make something. The drink they had was good, but I was looking forward to making something.
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# ? Dec 31, 2017 07:42 |
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I'm sure many of us do this, but I was picking up some rum for a batch of coquito to gift and scanned the bottom shelves after grabbing it since I had a few extra bucks. Decided to give a handle of Taaka gin a go. meh It's priced about the same as handles of Jenkins which is absolute swill so "meh" might be a positive review. Taaka may be bland, over-powered by even cheap tonic, and just this side of vodka straight, but at least doesn't taste like furniture cleaner mixed in a rusty bathtub. I'll just keep having visitors from the flatlands bring liters of Cossack for my cheap gin. Now to figure out how I'm going to finish this bottle without boring myself to death.
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# ? Dec 31, 2017 14:45 |
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I feel like I'm winding down stocking up my home bar as outside of things like various flower waters, amaretto and/or more obscure items for one off drinks i am pretty set to make most cocktails Yet there are a few liquors I'm still mulling over picking up and wanted the threads feedback if they are worth picking up and what can i do with them. Sloe Gin I enjoy Gin, and keep buying different bottles to try, but what would i use sloe gin for? I distinctly remember seeing Plymouth Sloe Gin at my local store....is it worth picking up? Lairds Apple Brandy I've seen the name pop up in the thread a few times and i know my local store has a couple different variations What is a good drink that this would compliment or be the focus in?
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# ? Dec 31, 2017 17:19 |
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Thank God Laird's is finally offering wider distribution on its genuine 100% apple brandy. Make your own grenadine and make a Jack Rose.
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# ? Dec 31, 2017 18:05 |
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Halloween Jack posted:Thank God Laird's is finally offering wider distribution on its genuine 100% apple brandy. Yeah ^^
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# ? Dec 31, 2017 18:08 |
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Its big juicy pom season right now too
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# ? Dec 31, 2017 18:08 |
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One each sherry cobbler, champagne cocktail, and French 75 into the evening. Next up: champagne cocktail plus ounce of brandy. Then maybe be loosened up enough to have a straight bubbly. Wife is settling for just a coquito spiked hot chocolate and champagne cocktail. Happy New Year, nerds.
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# ? Jan 1, 2018 00:37 |
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Around page 80'ish people were discussing egg whites...got crazy tonight and made a White Lady It's actually pretty tasty and, so far, I haven't died. I'd post pics of my drinks but I don't have some fancy setup for all my bottles. They're literally just in my kitchen in a corner. Not picture worthy
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# ? Jan 5, 2018 03:44 |
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Got a bottle of Riga Black Balsam from a friend returning from Latvia. Is there anything I can do with it? Or is it yet another exotic medicinal liquor that will sit on my shelf for a few years, like that mama juana I made.
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# ? Jan 5, 2018 04:17 |
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BarChef in Toronto was cool: https://www.youtube.com/watch?v=UJKDDjEkQ_M
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# ? Jan 5, 2018 04:20 |
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Tiny Chalupa posted:Lairds Apple Brandy I've seen the name pop up in the thread a few times and i know my local store has a couple different variations This article just went up on Punch: How to Use Apple Brandy in Cocktails
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# ? Jan 5, 2018 06:30 |
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A while ago I had a drink in a bar called a "green tea" and I want to recreate it. I've googled it, but all the recipes I've found are completely different. Is there a standard recipe for this drink? Does anyone have one they like?
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# ? Jan 5, 2018 07:34 |
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Laocius posted:A while ago I had a drink in a bar called a "green tea" and I want to recreate it. I've googled it, but all the recipes I've found are completely different. Is there a standard recipe for this drink? Does anyone have one they like? 2 parts Jameson to 1 part Peach Schnapps Splash of saccharine sweet and sour mix Shake and top with Sprite e- Pretty common name though, do you know any of the ingredients to the one you had? Toast Museum posted:This article just went up on Punch: How to Use Apple Brandy in Cocktails Lokee fucked around with this message at 08:40 on Jan 5, 2018 |
# ? Jan 5, 2018 08:38 |
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Lokee posted:Midwestern(MI) version goes as a shot and is as follows: The bartender told me what was in it, but I can't remember what she said. That recipe sounds pretty good though. I'll try it out next time I pick up some Jameson.
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# ? Jan 5, 2018 08:42 |
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Lokee posted:
I really like the blog at Trash Tiki, every recipe I've tried of theirs has turned out great and I appreciate the focus on zero waste & sustainability (even if the tone is annoying in the same way that Epic 5AM Chili Guy comic is)
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# ? Jan 5, 2018 17:46 |
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Josh Lyman posted:We're spending NYE weekend in Toronto. Any recommendations for cocktail bars? My local bartender already recommended BarChef. Oh gently caress yes 1000 times BarChef. I've done BarChef in Toronto and both Nightjar and Oriole in London and if I had to choose one to go back to it would be BarChef. Edit: poo poo, I didn't realize I was replying to an older post. Looks like you already went!
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# ? Jan 6, 2018 00:16 |
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What would be a better sub for an oloroso sherry in a punch: amontillado or full rich madeira? A mix of them? Some other confection?
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# ? Jan 12, 2018 00:18 |
It depends on the amontillado. A true amontillado is quite dry, so you might need to increase your sugar (just slightly) to maintain the balance. There are lots of "amontillado" sherries out there that would do fine though. Full rich Madeira is probably a closer fit in terms of sweetness level, and Madeira in punches is delightful.
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# ? Jan 12, 2018 01:27 |
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Olorosso is also very dry? If your options are Madiera or Amontillado, use the Amontillado, without question. The difference in an Amontillado/Olorosso is going to be nothing when compared to the difference between an Olorosso and a Madeira. Even 'dry' Madeiras are sweet enough that they are considered desert wine. Madiera is great, and certainly a part of many classic and modern punch recipes, but the only sherry it should be subbing in for is a cream sherry.
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# ? Jan 16, 2018 03:08 |
Yep, I mis-posted in post-lunch fugue, oloroso and amontillado will do much better as direct subs than either of them for a sweet Madeira.
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# ? Jan 16, 2018 09:53 |
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What's everyone's favorite Martini ratio and ingredient brands? I've yet to find the perfect balance. Been doing 2:1, 1:1, .5:2, w Plymouth, Bluecoat, Beefeater, Hayman's and it's still not quite there.
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# ? Jan 22, 2018 00:10 |
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Origami Dali posted:What's everyone's favorite Martini ratio and ingredient brands? I've yet to find the perfect balance. Been doing 2:1, 1:1, .5:2, w Plymouth, Bluecoat, Beefeater, Hayman's and it's still not quite there. What's not quite there about it? Also, what vermouth are you using? I've made good martinis with Plymouth, Bluecoat, and Beefeater, so I don't think your gin is the problem. Try Noilly Prat or Dolin dry if you haven't yet, use a couple dashes of orange bitters if you haven't done that yet, and make sure it's cold. All cocktails need to be very cold to be good, but a martini really needs to be down at or near freezing. Stir for longer than you think you need to and see if that helps. Edit: But honestly, to answer your question, give me a martini with Plymouth and Dolin, or a Tuxedo cocktail with Greenhook and some fino sherry (I like Lustau and Valdespino). In all cases 2:1, with orange bitters, with a twist. Scythe fucked around with this message at 01:43 on Jan 22, 2018 |
# ? Jan 22, 2018 01:38 |
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Idk man that sounds like a personal thing. There aren't a ton of dry Vermouths out there but if Dolin and Martini aren't doing it for you then try Routin or Mancino, if you can find them? There should def. Be a dash of orange bitters in there, too, and scythe is right about a martini needing to be coooooold.
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# ? Jan 22, 2018 18:24 |
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I've been using Rossi. I probably need to step up my vermouth game.
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# ? Jan 22, 2018 23:30 |
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# ? Apr 23, 2024 19:17 |
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I'm putting together my beginner's kit and was wondering if there was a recommended pick between Boston shakers and 3-pieces (cobblers?) for starting out. This is just for home use, so mostly daytime drinking and having a few friends over from time to time.
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# ? Jan 31, 2018 01:32 |