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Klauser posted:I got the rye gin a while ago and don't remember anything amazing about it. I haven't done much with it yet, but so far I like the reposado rye gin. They say it has more juniper than the other St. George gins, but I didn't really pick up on that, maybe because it's competing with the flavors imparted by rye and barrel-aging. I also ended up grabbing a bottle of that smoked tequila I was asking about in my last post. I haven't made any drinks with it yet, just tasted it neat alongside Del Maguey Vida mezcal for comparison. The two spirits are definitely distinct; the tequila is smoked with mesquite, and the flavor is indeed more of wood smoke than the earthy smokiness of the mezcal.
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May 1, 2018 21:52
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Halloween Jack posted:I haven't bought any in a long time, but I got a bottle of the 7.5 year Laird's and it was lousy; tasted like it was blended with vodka and I swear it said so on the label when I checked. The Straight Applejack and BIB and great, but I don't know what was going on there. In a sense there's something nostalgic and pleasing about disagreeing with someone on the internet about apple brandy for 6 years. Glad you enjoyed the BIB though, it's truly remarkable stuff.
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May 5, 2018 00:35
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I always thought I disliked margaritas but tonight I made the Food Wishes recipe and they are the bomb diggity.
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May 13, 2018 03:57
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wormil posted:I always thought I disliked margaritas but tonight I made the Food Wishes recipe and they are the bomb diggity. This one? https://foodwishes.blogspot.com/2018/05/the-perfect-margarita-according-to-me.html?m=1 posted:2 ounces white tequila Edit: or maybe the ones before were Tommy's margaritas? No triple sec, more agave syrup. Toast Museum fucked around with this message at 04:16 on May 13, 2018 |
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May 13, 2018 04:14
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Yeah, no way would you need more sugar on top of that much triple sec. I do like triple sec, though, and can't get behind margaritas without it. I'm more inclined to go in the other direction and play around with Gran Marnier or Tuaca.
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May 13, 2018 06:16
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Kenning posted:In a sense there's something nostalgic and pleasing about disagreeing with someone on the internet about apple brandy for 6 years. Glad you enjoyed the BIB though, it's truly remarkable stuff. I got a bottle of 7.5 for a cookout in semi-rural pa for my birthday a few weeks ago, stuff is waaaaaay too smooth. Being a NYC goon, I need I make the trip to both Sayerville and North Garden.
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May 13, 2018 17:08
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Turns out when I'm out on paternity leave, I can do things like make cocktails that involve cold brew during the day. 1.5 templton rye .75 campari .75 homemade cold brew concentrate stirred with ice and strained Copied from somewhere earlier in the thread, but goddamn it's a smooth rear end drink.
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May 14, 2018 18:13
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I’ve been looking for something to do with leftover cold brew. I’ve landed on an orange zest oleo saccharum cold brew syrup. I take zest of one orange, chopped, and let it macerate in 8oz sugar for at least an hour. Usually for a couple days. Add 8oz cold brew and agitate over time until it dissolves. Strain out the zest and enjoy. You can eat the zest, it’s basically candied. A small amount, .25-.5oz, balanced with another ingredient, would work great in that cocktail. It also does fun things with citrus. Try it in a tiki style cocktail. My use for it is as follows Couple dashes locally made Aztec chocolate bitters .25 oz orange-cold brew syrup .25 oz Campari .25 oz ancho Reyes liqueur 1.5 oz carnitas spiced duck fat washed Vida Mezcal (there’s a duck carnitas salad on our menu right now so I’m using that fat) Stir, orange twist I’m still nailing down the mezcal infusion. Right now it does not carry much of the carnitas flavor or the duck flavor, but it definitely has a noticeable and pleasing richness and body to it. It is on the smaller side as far as recipes go, but the ingredients are expensive and it’s a decadent cocktail so less is more.
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May 14, 2018 18:43
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Halloween Jack posted:Yeah, no way would you need more sugar on top of that much triple sec. I do like triple sec, though, and can't get behind margaritas without it. I'm more inclined to go in the other direction and play around with Gran Marnier or Tuaca. I'm a fan of Agavero myself.
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May 15, 2018 03:18
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silvergoose posted:Turns out when I'm out on paternity leave, I can do things like make cocktails that involve cold brew during the day. Sweet. Gonna make that myself this weekend.
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May 15, 2018 03:54
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I was the best man at a wedding and now I have a couple bottles of mediocre dryish oaked chardonnay I'd rather not drink straight. Any cocktail recommendations? If it was a mediocre red I'd make New York Sours and be done with it. I tried using it and Suze to sub-bastardize Cocchi/Lillet in a corpse reviver, but that didn't work out.
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May 16, 2018 04:23
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Sounds like a job for sangria, my man.
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May 16, 2018 05:54
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Yup. Sangria. Add fruit to a jug. Pour wine in. My secret is adding coconut water but you do you
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May 16, 2018 13:05
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Never actually made sangria. Any vetted recipes to start from?
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May 17, 2018 00:59
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slut chan posted:Never actually made sangria. Any vetted recipes to start from? My go to depends on the type of wine. White? Get a bag of tropical frozen fruit (I like mango, pineapple, papaya or peaches). Slice a couple fresh strawberries, and a blood orange (Won't add much but it looks neat in the jug). Pour white wine over. let infuse overnight. Add 1 can coconut water before serving, stir well. Boom.
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May 17, 2018 01:17
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gently caress, that sounds amazing.
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May 17, 2018 05:34
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Add liquor to your sangria my dudes
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May 17, 2018 06:32
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Add Cointreau to your sangria and amaretto to your mulled wine. Fam for all seasons In other news, it's Jungle Bird season.
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May 17, 2018 14:52
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Never done it with Liquor, might as well add some to the batch I'm making this weekend. I got some blood ornage cointreau.
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May 17, 2018 14:55
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Halloween Jack posted:Add Cointreau to your sangria and amaretto to your mulled wine. Fam for all seasons Wow, serendipitous. I was just planning to try making a Jungle Bird for the first time. What's the best ratio?
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May 17, 2018 17:19
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My Jungle Bird is 1.5 rum (blackstrap is traditional for some reason but I just go with an aged Jamaican or similar), 1 pineapple, 3/4 Campari, 1/2 each lime and simple. Gotta be on a big rock, gotta have an orange twist. Pineapple leaf optional but recommended.
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May 17, 2018 17:27
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Mine is the same, but with 1.5oz. pineapple juice and sometimes a hair more on the Campari. A lot of recipes prefer .75oz. lime juice, but I disagree. I also like to spear a chunk of pineapple and a brandied cherry with a drink umbrella, but that's purely an affectation
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May 17, 2018 17:31
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I'll have to play around with my ratios a bit based on the above and dial the pineapple back some. I've been doing 2 oz rum (1.5 smith & cross, 0.5 blackstrap rum), 2 oz pineapple, 1 oz campari, 0.75-1 oz lime (I'm usually lazy and just squeeze one large lime into the shaker), and a dash of angostura, in a Moscow mule glass over a large ice cube. It's a fun drink to play around with. I was trying to do a version with Averna mixed in, but never quite got it down before I ran out of the Averna (which I love to drink straight).
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May 19, 2018 00:34
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If you're making a gimlet, is it better to use sweetened like juice or fresh lime juice and simple syrup?
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May 20, 2018 02:31
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Laocius posted:If you're making a gimlet, is it better to use sweetened like juice or fresh lime juice and simple syrup? You’re talking about a gimlet with Rose’s vs. a fresh juice gimlet? They’re different drinks, pretty much. Make them both and see which you prefer.
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May 20, 2018 02:52
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Laocius posted:If you're making a gimlet, is it better to use sweetened like juice or fresh lime juice and simple syrup? A lot of people will say it isn't a Gimlet without Rose's and they might not be wrong, but you can probably make your own lime cordial at home and do even better. The difference between lime cordial and using "fresh lime juice and simple syrup" is that a lime cordial incorporates the oils from the lime peel into the recipe, not just the juice. I've never actually made one but I bet someone in here has a recipe they trust!
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May 20, 2018 03:21
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A traditional gimlet uses roses lime. A "Japanese" gimlet uses fresh lime.
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May 20, 2018 04:07
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Fart Car '97 posted:A traditional gimlet uses roses lime. A "Japanese" gimlet uses fresh lime. We had this argument in this thread like 4 years ago and I'm pretty sure this is where we landed.
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May 20, 2018 13:18
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Is it pronounced gimlet or jimlet
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May 20, 2018 18:03
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him-LAY
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May 20, 2018 18:41
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Has anyone tried the Martini & Rossi Riserva Especiale vermouths? Are they worth a ~50% premium over Dolin? Edit: I'm sure they have a use if they're any good, but I mean in the context of, like, a Fitty-Fitty Martini.
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May 21, 2018 21:28
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Toast Museum posted:Has anyone tried the Martini & Rossi Riserva Especiale vermouths? Are they worth a ~50% premium over Dolin? Vermouth is such a personal thing I would just buy it and try it.
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May 22, 2018 05:10
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Klauser posted:We had this argument in this thread like 4 years ago and I'm pretty sure this is where we landed. Hell, it was 2012 when I quoted myself having a back-and-forth with SubG on the matter from a chat thread that at the time was 2 or 3 years deep in the archives. This is all settled law, and a lime-based gin sour is a Gimlet, and the insistence on Rose's as being a necessary component for the nomenclature is ahistorical.
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May 22, 2018 08:39
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ColHannibal posted:Vermouth is such a personal thing I would just buy it and try it. That's fair. Hopefully somebody here carries it in 375mL bottles. I sometimes go weeks between actually making myself a drink, so buying/making perishable ingredients always feels a bit wasteful.
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May 22, 2018 15:02
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Sorry for the double-post, but another question just occurred to me. Has anyone got a list of spirits that David Wondrich was involved in making? I enjoy Smith & Cross and Ransom Old Tom, both of which he consulted for, so I'd like to check out more of his work.
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May 22, 2018 15:18
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I'm perfectly amenable to making a gimlet with lime syrup instead of fresh, but I'd much rather make my own than use Rose's. When The Long Goodbye was published, Rose's wasn't made with high fructose corn syrup.
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May 22, 2018 15:38
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I mostly drink whiskey and am out of touch with other liquor brands. Going to do Margaritas again this weekend. In the past I used to buy 1800 but my buddy didn't want that so we got Cabo Wabo which I do like but if I can save a few bucks that would good. So basically what are some good tequilas in that price range. Or maybe 1800 is the best bargain tequila? I saw that Jose Cuervo has some agave. Lots of other brands too.
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May 23, 2018 03:16
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For value, I don't think anything beats Lunazul.
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May 23, 2018 05:52
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http://www.rudotecnico.com/rudo.html Like 10x better than 1800 and the same price
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May 23, 2018 06:31
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Why is the heel booze better
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May 23, 2018 14:36
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