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Weltlich posted:Hey Cocktail Thread - I need help. If you told me to try a new gin in a cocktail, I'd make a gimlet, a Bee's Knees, a Pegu Club, maybe even a French 75. I want all the botanicals to come from the gin itself. Halloween Jack fucked around with this message at 03:04 on Oct 31, 2019 |
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Jun 14, 2018 19:32
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The Saturn is the cocktail you seek, my dude: http://imbibemagazine.com/saturn-cocktail/ 1½ oz. gin ½ oz. fresh lemon juice ¼ oz. passion fruit purée ½ oz. orgeat ¼ oz. velvet falernum Tools: blender Glass: rocks Garnish: lime twist wrapped around a cherry
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Jun 14, 2018 19:49
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Halloween Jack posted:I don't want to tell you your profession, but if you're trying to showcase a spirit, I'm not sure why you'd go the tiki route. Tiki tends to involve a lot of carefully balanced ingredients, often rare ingredients, carefully balanced to create unique flavours. Not to mention time consuming preparation. (In my life I've seen two kinds of tiki bars: ones that take 20 minutes to make a drink that is absolutely worth the wait, and ones that don't actually have the ingredients or knowhow to make a Singapore Sling.) Is your target market high-end bars? The market is high end bars for sure, and the reason I'm pursuing the tiki angle is basically trying to burst out of the niche that Gin's in. What we've found when marketing our gin is that everyone already seems to have a favorite gin for Gin and Tonic, or Martini, or Gimlet, etc. (And honestly I'm right there with you - I want people to recognize the gin on it's own merits, because I'm proud of it, and it's a fantastic gin, goddamnit.) So what I'm trying to basically find some of the simpler tiki drinks (punches, etc) and say "Look, want to put another spin on your Mai Tai? Give this a shot, and you won't even need to use bitters." And it makes a killer French 75. Edit: The Pegu Club is also a choice pick, and I realize now that's more or less what I was making with the Gin/Cointreau. I think that may be a good go-to. Weltlich fucked around with this message at 20:16 on Jun 14, 2018 |
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Jun 14, 2018 19:59
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Fart Car '97 posted:The Saturn is the cocktail you seek, my dude: I like it, my hesitation is the passion fruit puree. I can get bars to order falernum and orgeat, but maybe I can put a spin on that with a local fruit substituted for the passion fruit. Maybe blueberry or strawberry? They both are coming into season here.
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Jun 14, 2018 20:00
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So is this gin on the market yet? How do I get it into my dumb face? I'm very interested in putting it in French 75s and Airmails.
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Jun 14, 2018 20:52
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Weltlich posted:I like it, my hesitation is the passion fruit puree. I can get bars to order falernum and orgeat, but maybe I can put a spin on that with a local fruit substituted for the passion fruit. Maybe blueberry or strawberry? They both are coming into season here. A 1L frozen passionfruit puree container from Boiron is $10, which is enough to make 120ish servings. you can re-freeze it into smaller potions, which you can thaw as necessary and prevent waste. You can sub something else in but it would have to be very acidic in order to be a good sub.
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Jun 14, 2018 22:38
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Weltlich posted:Hey Cocktail Thread - I need help. A scorpion bowl comes to mind.
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Jun 15, 2018 00:47
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What’s the dang gin, where are you sourcing your rum, and can I drink it already?
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Jun 15, 2018 17:50
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Hey cocktail goons, due to a shortage or some bs I can't get luxardo maraschino here. Is bols any good? Mainly using it for aviations.
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Jun 15, 2018 18:47
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Toast Museum posted:So is this gin on the market yet? How do I get it into my dumb face? I'm very interested in putting it in French 75s and Airmails. bloody ghost titty posted:What’s the dang gin, where are you sourcing your rum, and can I drink it already? I make my own rum! We're a raw-ingredient-to-bottle operation. Sugar and molasses come in, bottled gin and (soon) rum goes out. If you're in Vermont, you can find Joe's Pond Gin at any of the state liquor stores. If you're in California, start bugging your local retailer to bring us in, because we're distributed through libdib.com now. (If you're in CA and want it, message me and I'll fill you in on details so I don't clog this thread with that.). I've got a thread over in A/T about distilling if you're curious about more. Fart Car '97 posted:A 1L frozen passionfruit puree container from Boiron is $10, which is enough to make 120ish servings. you can re-freeze it into smaller potions, which you can thaw as necessary and prevent waste. Oh nice. I was under the impression they'd have to make it from scratch. And to some extent I'm trying to pick simpler recipes to overcome the  hurdle. (And I am aware of the irony of coming up with non-effort tiki drinks.)The Hebug posted:A scorpion bowl comes to mind. Good call! I'll add this to my list to try out. So the MaiTai and the Royal Hawaiian both worked out very well - the orgeat tends to play very nicely with the herb set that my gin uses, and they're really harmonious in the linger. The Royal Hawaiian in particular was delicious and fairly easy to make, so I think I prefer suggesting it over the MaiTai. And I still need to make a Pegu Club.
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Jun 15, 2018 20:48
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I got some tonic syrup. Anyone wanna recommend cocktails for this thing?
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Jun 15, 2018 23:07
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bunnyofdoom posted:Hey cocktail goons, due to a shortage or some bs I can't get luxardo maraschino here. Is bols any good? Mainly using it for aviations. As long as it's a maraschino liqueur and not a cherry liqueur, it ought to be fine. Bols isn't top shelf, but I've generally been happier with their stuff over most other "cheap" brands.
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Jun 16, 2018 00:31
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It's not nearly as funky as luxardo
Fart Car '97 fucked around with this message at 01:00 on Jun 16, 2018 |
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Jun 16, 2018 00:55
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Fart Car '97 posted:It's not nearly as funky as luxardo Yeah, Bols is def. not my first pic for an aviator, but if there's no Luxardo to be had I'd still go with Bols as long as it's actually a maraschino as opposed to a "cherry". I guess you could also try blending something a little sour/bitter and something like Amaretto into a mix of cherry and orange liqueur to make an ersatz Luxardo. It's the cherry pit that really makes the flavor, and I'm hard pressed to think of a way to copy that with ingredients that would be easier to find. It's not really fruity, it's not overly sweet, it's an odd duck but it really works in so many things.
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Jun 16, 2018 02:17
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Lazzaroni's is pretty good if your area has that.
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Jun 16, 2018 02:20
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Sadly Ontario blows and all I got is luxardo or Bols. Maybe if I go across the river to an SAQ....
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Jun 16, 2018 02:27
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It's definitely not a perfect 1:1 substitution, but on the more fun side of things I like to swap in Benedictine when riffing on classic cocktails that traditionally include Luxardo. Maybe try that, it would probably be cool with the creme de violette.
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Jun 16, 2018 08:14
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Update: fresh watermelon juiced pressed according my pineapple method makes for a loving stellar Mimosa variant, especially with just a dash of green Chartreuse. Since I first asked my question I've committed to making a Mint Soap pre-batch for the party as well, so for the punch I'm going to go for gin and basil instead of rum and mint, for variety. I'm considering using champagne yeast to carbonate the watermelon juice, but miiiiiight do a still gin punch for the first time ever. Anyway, thanks for all the suggestions, I've been iterating upon the idea and it's looking awesome.
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Jun 18, 2018 04:51
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You're not going to get an appreciable level of carbonation by just pitching the yeast into the watermelon juice. E: you'll also yield more pineapple juice by just throwing the chunks into a blender and squeezing the pulp as opposed to hand mashing them. That's how most every bar that uses fresh pineapple juices them. Fart Car '97 fucked around with this message at 06:01 on Jun 18, 2018 |
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Jun 18, 2018 05:59
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I've done both, and the method I described yields a notably superior product. By not obliterating the pulp with a blender I'm able to yield a clearer, lighter juice. The difference in yield is probably primarily included pulp, since my leftover pulp is quite dry of juice. Ideally I would use some sort of mechanical press, but I've yet to encounter a consumer product that would achieve that. Professional operations have both more resources and different imperatives than someone working at home. Also yes, if I wanted to carbonate the watermelon juice I would add sugar to feed the yeast. Kenning fucked around with this message at 08:19 on Jun 18, 2018 |
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Jun 18, 2018 08:12
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Kenning posted:I've done both, and the method I described yields a notably superior product. By not obliterating the pulp with a blender I'm able to yield a clearer, lighter juice. The difference in yield is probably primarily included pulp, since my leftover pulp is quite dry of juice. Ideally I would use some sort of mechanical press, but I've yet to encounter a consumer product that would achieve that. Professional operations have both more resources and different imperatives than someone working at home. So if you're after a watermelon sparkling wine, go for the sugar and yeast method. If you just want it to sparkle though, without the flavor and alcohol change that yeast would induce, then you might want to try this: https://www.amazon.com/Carbonation-Carbacap-Coupling-Carbonate-Fruit/dp/B01039C0Z0 Whereas a normal SodaStream might get really messy with watermelon juice, this would use a standard 1L or 2L plastic drink bottle, and you pressurize it with CO2, then shake the poo poo out of it to let the liquid carbonate. It requires a little investment, but it's very multi-purpose (you can make all sorts of other things with it), and the CO2 bottles you get from AirGas or a similar source are a whole lot cheaper than the ones from SodaStream.
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Jun 18, 2018 17:26
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I seem to recall you can carbonate fruit by just throwing it in a cooler with some dry ice. Would that work with just juice? That seems easier/cheaper for a one of type thing.
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Jun 18, 2018 18:12
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I'm glad I looked it up before I tried putting milk in my Sodastream.
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Jun 18, 2018 18:14
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Weltlich posted:
This is how we force carbonate at the bar. Works awesome. Just made sure everything is as cold as it can possibly be when you charge it.
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Jun 18, 2018 19:02
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Weltlich posted:So if you're after a watermelon sparkling wine, go for the sugar and yeast method. If you just want it to sparkle though, without the flavor and alcohol change that yeast would induce, then you might want to try this: So with this would I just need a standard CO2 canister like you can get at Airgas? Cause that would be sick as hell. Ben Nevis posted:I seem to recall you can carbonate fruit by just throwing it in a cooler with some dry ice. Would that work with just juice? That seems easier/cheaper for a one of type thing. I've definitely gotten carbonated punch when I've used dry ice, but also some sludge precipitates out at the bottom. Could be an interesting low-tech option though.
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Jun 18, 2018 21:33
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Kenning posted:So with this would I just need a standard CO2 canister like you can get at Airgas? Cause that would be sick as hell. Canister + regulator + ball lock disconnect gas line. I would probably get a metal one since it's cheaper to replace the bottles than the cap. If you're not going to do a ton, there might be a way to hook up co2 cartridges which likely be cheaper in the short term
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Jun 18, 2018 22:51
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Ben Nevis posted:I seem to recall you can carbonate fruit by just throwing it in a cooler with some dry ice. Would that work with just juice? That seems easier/cheaper for a one of type thing. Ideally you'd want a pressure vessel of some kind. I managed to carbonate about 5 gallons of tequila/gatorade jungle juice by throwing a hunk of dry ice in the cooler and parking my fat rear end on top to keep it closed. No reason that wouldn't work on something that actually tastes good.
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Jun 21, 2018 14:43
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Well gently caress me we made the finalists for the TOTC Spirited Awards Best American Bar Team this year 
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Jun 22, 2018 16:41
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Fart Car '97 posted:Well gently caress me we made the finalists for the TOTC Spirited Awards Best American Bar Team this year Congratulations! Columbia Room, right?
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Jun 22, 2018 19:24
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Fart Car '97 posted:Well gently caress me we made the finalists for the TOTC Spirited Awards Best American Bar Team this year It will be the honor of your career to get trounced by Herbs and Rye, congrats my dude.
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Jun 22, 2018 21:25
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gwrtheyrn posted:Canister + regulator + ball lock disconnect gas line. I would probably get a metal one since it's cheaper to replace the bottles than the cap. If you're not going to do a ton, there might be a way to hook up co2 cartridges which likely be cheaper in the short term I actually detailed my setup in this thread a while back: Ralith posted:Shaking the bottle is a necessary step--you have to literally mix the CO2 in, or else it won't dissolve in any reasonable amount of time. Why do you want to avoid that? You don't even need to shake any more than you do a good cocktail. Less, really. In retrospect, while the flared fittings and braided hose look nice, they're probably a lot leakier than the conventional hose barbs + rubber hose approach. Still, no big deal if you shut the main valve. Ralith fucked around with this message at 21:44 on Jun 22, 2018 |
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Jun 22, 2018 21:41
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bloody ghost titty posted:It will be the honor of your career to get trounced by Herbs and Rye, congrats my dude. No way in hell sweet liberty doesn't take it
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Jun 23, 2018 06:20
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Well, this happened in the Dangerous Chemistry thread:Relentless posted:Idaho: Your home for nuclear power, potatoes and fried cheese. Tunicate posted:Wash it down with a nice Caprese Martini I took that as a challenge, and  It's a batched martini, an 8:8:2:1 ratio of:
I had to do some unanticipated additional straining and filtering after mixing the ingredients as a bunch of solids precipitated out of the whey. When all was said and done, the end result was actually pretty okay, if unremarkable. I think the concept basically works, though, and it might actually be pretty good with some tinkering. Clarifying with gelatin or agar would be a good start, and I probably should've reduced the tomato water more.
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Jun 25, 2018 05:48
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Love the garnish, heh
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Jun 25, 2018 11:11
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bloody ghost titty posted:It will be the honor of your career to get trounced by Herbs and Rye, congrats my dude. Is Herbs and Rye any good lately? I stopped going a few years ago when they seemed to have changed their style to speed bartending. Drinks became increasingly mediocre and even the steak quality wasn't as great. Gave it a solid few tries after it started going south and swore off it completely when it became unbearable. I made the swap to Velveteen Rabbit but haven't been there in a while either. Also, more punch talk. Anyone with suggestions for the ratios/ingredients for a watermelon, cucumber and gin punch? Mint sounds great with it too but it almost sounds *too* refreshing. Preferably lower alcohol content to make it more palatable to a wider group, or have a secondary version with more booze.
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Jun 27, 2018 01:04
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I would make a 2:1 mint syrup, and then use the following proportions: 4 oz. lime juice 4 oz. mint syrup 12 oz. gin 16 oz. watermelon and cucumber juice in equal parts 8 oz. soda water That yields a final ABV of about 10%, and will probably be pretty ridiculously delicious.
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Jun 27, 2018 07:24
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I've had great results making a punch out of limecello and strawberry shrub, seltzer, and some mint on the side for people to spank and put in their cup. It's fun and engaging. Only downside is that the green from the lime and the red from the shrub mixes into a gross rust color. This year I'm going to try for limoncello and raspberry shrub. It should make for a more appealing color, I'd hope for somewhat of a pink lemonade sort. I imagine the mint will still go with it. It's funny how giving people at a party an activity for their drink makes it more enticing. Will report back after the weekend.
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Jun 27, 2018 16:46
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Do you think I could make that watermelon /cucumber lime punch alcohol optional? I volunteered to bring punch to a 4th of July party but a friend is possibly pregnant but doesn't want it out as general knowledge yet. My thought was just to up the flavored liquid to soda water ratio and have the alcohol on the side. That's not super exciting but will make everyone's drinks look the same with or without booze.
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Jun 27, 2018 20:30
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You totally could! People are pretty bad at portioning alcohol though, so maybe have some sort of easy way for them to measure it all out.
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Jun 27, 2018 23:05
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Why not just split it into an alcoholic batch and a non-alcoholic batch? That seems like less of a hassle than making the gin self-serve.
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Jun 27, 2018 23:52
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