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Green Chartreuse is 55% abv, it can handle room temperature for a drat long time. Once you get past like, 25% abv, there's no need to put anything into a fridge/freezer, even after opening it. Oxidation happens, sure, but you won't get any microbe growth. The concern instead is evaporation of the alcohol, which isn't a concern if the bottle is sealed. I've heard about bacteria forming on the surface of high abv stuff but it's usually someone re-discovering some liquor that they opened years and years ago. Once you get into that duration, a fridge makes no difference, since fridges just slow down mold/bacteria growth.
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Jul 22, 2018 23:13
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You only really need to refrigerate things that are sub 20% and and wine based. Neutral spirits based things that are low abv (like aperol) are shelf stable.
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Jul 22, 2018 23:33
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Speaking of freezers. My roommate bought his childhood home from his parents and they just left the fridge as it was. I was cleaning out the freezer and found some bottles of booze. Some obviously new, one obviously not.  A quick google says it’s from the 80s. So cool. And still delicious of course.
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Jul 23, 2018 01:18
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I’ve had chartreuse that’s more than 100 years old that wasn’t stored any special way. You’re fine.
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Jul 23, 2018 06:16
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Tiny Chalupa posted:Reading through Alchemy I'm a Glass, and watching cocktail chemistry on YouTube, I'd like to make some of my own syrups Plastic squeeze bottles. Comb Your Beard fucked around with this message at 14:23 on Jul 23, 2018 |
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Jul 23, 2018 14:17
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Just going to go ahead and repost Kenning's Punch List since I haven't seen it come up in a while. I've been using Trello a lot lately to collaborate menu revisions and like, if I put together a recipe board for this thread would people post to it? edit- couldn't help myself Invite Link: https://trello.com/invite/b/sQLYidgs/2c6aad330e64ecc5393b5636d04302a8/sa-cocktail-nerd-jamboree Lokee fucked around with this message at 01:16 on Jul 24, 2018 |
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Jul 24, 2018 01:07
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Not sure if this is best here or the wine thread, but anyone have a really good sangria recipe? Feel like I had seen one a year or so ago but don’t have it anymore. No preference for red or white, just have some wine to get rid of and a cook out coming up!
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Jul 26, 2018 01:12
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I don't really use a recipe when I make sangria. For each bottle of wine, throw in like 3 shots of brandy, the juice of an orange, and sugar to taste (start with a tablespoon or two). If you have orange liqueur, you can use that in place of some or all of the above. Add the spent orange and another couple of cut up fruits, chill (in the fridge in a bottle or pitcher until it's cold), and you have sangria. Serve over ice. (Type of fruit doesn't matter as long as it matches the wine [i.e. heavier/sweeter with red, lighter/crisper with white] and is the freshest you can get. Right now is stonefruit season so see what you can do with peaches/plums/apricots/etc! Or if that's a little later in summer where you are, investigate some berries...)
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Jul 26, 2018 02:34
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My generic recipe for building a punch by the glass is .5 oz simple syrup or whatever 1 oz juice (usually .5oz sour - 2:1:1 oj  lime, and .5 oz cranberry or grapefruit or whatever).5oz modifier (liqueur or whatever) .5oz spirit Splash of soda 3-4oz sparkling wine (or still wine) Sometimes has some strawberry puree, mint, chopped citrus, etc That foundation clocks in at around 12%abv. For example: Pinch of mint .5oz strawberry purée .5 oz simple .5 oz cranberry .5oz sour .5 oz blood orange liqueur .5oz hibiscus infused tequila Ice, Splash of soda, 3-4 oz cava, stir It’s a good base. Swap out ingredients as you see fit. Edit: 750ml is about 25oz so to scale it roughly for a bottle, multiply everything by 8. Unsurprisingly, this will yield about 8 servings. The Maestro fucked around with this message at 03:48 on Jul 26, 2018 |
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Jul 26, 2018 03:04
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What's your guys' favorite gin for cocktails? I usually go for a local distiller's stuff (Berkshire) but picked up a bottle of Aviation on a whim, and really can't get into it. I probably make mostly negronis with some martinis mixed in every once and a while.
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Jul 27, 2018 20:37
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Barr Hill
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Jul 27, 2018 21:09
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Scythe posted:I don't really use a recipe when I make sangria. For each bottle of wine, throw in like 3 shots of brandy, the juice of an orange, and sugar to taste (start with a tablespoon or two). If you have orange liqueur, you can use that in place of some or all of the above. Add the spent orange and another couple of cut up fruits, chill (in the fridge in a bottle or pitcher until it's cold), and you have sangria. Serve over ice. Thank! Used this - 1 shot blackstrap rum, 2 of Cointreau, red wine, and plums. Came out great- nice molasses/cinnamon notes from the blackstrap
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Jul 27, 2018 21:20
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Tbqh the classic london drys like Bombay, Tanqueray, ect are some of the best basic cocktailing gins and most classic & modern classic recipes were designed with them as the gin. Even beefeater is probably better than you remember it. If I had to pick one gin to just live with it would probably be Tanqueray.
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Jul 28, 2018 01:02
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emotive posted:What's your guys' favorite gin for cocktails? I usually go for a local distiller's stuff (Berkshire) but picked up a bottle of Aviation on a whim, and really can't get into it. I probably make mostly negronis with some martinis mixed in every once and a while. Really depends on the cocktail. What sort of drink are you looking to make? DROP TABLE PHIZ posted:Barr Hill Good lord, why? So expensive, so gimmicky, so sweet. Fart Car '97 posted:Tbqh the classic london drys like Bombay, Tanqueray, ect are some of the best basic cocktailing gins and most classic & modern classic recipes were designed with them as the gin. Even beefeater is probably better than you remember it. If I had to pick one gin to just live with it would probably be Tanqueray. Agreed. Tanqueray 10 is a favorite, or Bombay Dry for martinis. I also enjoy Astral Pacific, Wilder by Ventura Spirits, Ki No Bi Kyoto and Gracias A Dios for more oddball gins.
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Jul 28, 2018 06:01
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Speaking of niche gin, anyone got suggestions for cocktails that make good use of St George's dry rye reposado?
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Jul 28, 2018 13:42
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I've recently had an Amaretto Sour and I want to make them at home. Should I just get some disaronno or are there better options? I'm not looking for anything fancy, just curious if there's anything else to look for.
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Jul 31, 2018 02:58
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Matt Zerella posted:I've recently had an Amaretto Sour and I want to make them at home. Should I just get some disaronno or are there better options? I'm not looking for anything fancy, just curious if there's anything else to look for. Disaronno/Luxardo are all pretty similar in quality. The Tempus Fugit Creme de Noyaux is a good quality alternative but it's pink. Lots of nicer places use the Luxardo/Lazaronni amaretto, honestly because it's probably 'not disaronno'.
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Jul 31, 2018 03:35
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Matt Zerella posted:I've recently had an Amaretto Sour and I want to make them at home. Should I just get some disaronno or are there better options? I'm not looking for anything fancy, just curious if there's anything else to look for. I've only made it with Disaronno, but Jeffrey Morgenthaler's version calls for Lazzaroni. Either way, it's a good recipe. Edit: ha, I should've refreshed.
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Jul 31, 2018 03:42
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Thanks to both of you. Any easier "lazy" recipient you can recommend that don't involve egg whites?
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Jul 31, 2018 03:45
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Matt Zerella posted:Thanks to both of you. Any easier "lazy" recipient you can recommend that don't involve egg whites? Get the egg white right and emulsified and you’ll never go back.
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Jul 31, 2018 05:07
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Are bars still putting bacon in cocktails? Is that over now? Can it be over now?
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Jul 31, 2018 15:25
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That poo poo will never be over my dude
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Jul 31, 2018 17:11
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Does anyone have any cocktail recommendations in Kansas City?
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Jul 31, 2018 17:14
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For Father's Day, my dad received bottles of Fee Brothers Grapefruit, Aztec Chocolate, and Gin Barrel-Aged Orange Bitters, but hasn't really touched them yet due to not knowing what they'd be good with. Any general suggestions? He's primarily a bourbon and gin drinker with a little bit of rum and tequilas, but the liquor cabinet is fairly well-stocked.
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Jul 31, 2018 22:06
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Archenteron posted:For Father's Day, my dad received bottles of Fee Brothers Grapefruit, Aztec Chocolate, and Gin Barrel-Aged Orange Bitters, but hasn't really touched them yet due to not knowing what they'd be good with. Make a tequila old fashioned with the grapefruit bitters. Make a bourbon old fashioned with the chocolate bitters (hint, use a caramel syrup not a simple syrup)
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Jul 31, 2018 22:10
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Klauser posted:Does anyone have any cocktail recommendations in Kansas City? Bluestem has some good drinks.
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Aug 1, 2018 01:07
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As for those chocolate bitters, I'm a big fan of Left Hands.
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Aug 1, 2018 01:25
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Halloween Jack posted:As for those chocolate bitters, I'm a big fan of Left Hands. Definitely. Also in a Oaxacan Old Fashioned. Be very stingy with the chocolate bitters though. It’s not like ango where you can throw a couple dashes in. One dash is good. Two is too much.
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Aug 1, 2018 01:34
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Fart Car '97 posted:...The Tempus Fugit Creme de Noyaux... Funnily enough, I'm making my own noyaux right now since my wife bought five billion cherries on sale. I'll let you know if it is any good, and hopefully someone will take over my account to let you know if I died. I roasted the pits, which should have mitigated the arsenic risk.
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Aug 1, 2018 06:51
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Halloween Jack posted:As for those chocolate bitters, I'm a big fan of Left Hands. Yes make Left Hands
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Aug 1, 2018 13:39
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I just got a bottle of Suze and I'm looking for some stuff to do with it. I made a white negroni, which was ok, but I don't really like dry vermouth/blanc stuff so it wasn't a surprise I didn't love it. I had something with raspberry and citrus which was good but I'm really looking for something that highlights the Suze rather than just happens to have it in there.
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Sep 22, 2018 13:18
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How about White Negroni Sbagliato? That was one of the first things I made with my bottle of suze and loved it. I may have used Cocchi instead of Dolin Blanc. When I ran out of Dolin Blanc and or Cocchi, I just dosed champers with it to great result as well. I also enjoyed subbing it in other drinks. Using it for an improved old fashion, or adding a little something to a sour. I also like very bitter drinks, so maybe give a go on the rocks or with soda to get a taste?
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Sep 22, 2018 19:07
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Someone give me a tornado hit your city, no power til tuesday, drink thr pain away cocktail. I have a full liquot cabinet and 2 lemons. Thinking uniced french 75s then just straight up rum
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Sep 22, 2018 21:26
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bunnyofdoom posted:Someone give me a tornado hit your city, no power til tuesday, drink thr pain away cocktail. I have a full liquot cabinet and 2 lemons. Thinking uniced french 75s then just straight up rum Definitely make an oleosaccharum with the lemon peel. Then maybe Old Cubans? Kind of a French 75 with rum, mint, and bitters. Sounds like you don’t have ice, so make sure to add a couple oz of water to whatever you end up drinking. Dilution is important.
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Sep 22, 2018 22:26
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Klauser posted:I just got a bottle of Suze and I'm looking for some stuff to do with it. Suze and tonic is amazing. It's one of the few cocktails my wife drinks, so I always have a bottle of Suze on my shelf.
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Sep 22, 2018 23:34
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Your wife is gonna overdose on gentian if she starts having more than a couple of those a day.
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Sep 23, 2018 03:39
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I like Suze a lot and it goes great with Mezcal, so I do something like this, stirred, with a big cube: - 1 1/2 oz Del Maguey Vida - 3/4 Suze - 1/3 Ancho Reyes - 1/4 St. Germain - 1-2 dash ea. mole and hopped grapefruit bitters - orange twist or flamed orange peel if that's your thing
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Sep 23, 2018 20:01
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A friend is getting married soon, and I offered to make punch or batched cocktails for the reception. I asked them to give me some flavor notes as a starting point. Him: orange, cinnamon, clove, apple Her: fruity, vodka, ginger beer So I'm thinking maybe two different drinks. For him, I'm leaning towards a Fall punch. Fall Monty went over great last Thanksgiving but I'm open to other suggestions. For her, vodka and ginger beer strongly suggests a Moscow Mule variant to me. My first thought is some kind of Moscow Mule/Cosmo mashup, but I'm not opposed to getting more complicated with it. Any ideas?
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Oct 3, 2018 20:05
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My first thoughts for a fruity Fall mule type that doesn’t step on the other punch’s toes would be a cranberry-orange zest with rosemary flavor profile or a pomegranate (grenadine) with orange zest/cinnamon. Mint would be great but it’s not as autumnal. Throw in some blackberry or fig or grape. Blood orange wheels are beautiful too.
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Oct 3, 2018 20:39
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Toast Museum posted:A friend is getting married soon, and I offered to make punch or batched cocktails for the reception. I asked them to give me some flavor notes as a starting point. Flaming Bishop? for the first one? I made it last autumn and it went over great.
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Oct 3, 2018 21:35
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