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Data Graham posted:Important announcement, I have discovered that there is apparently some kind of biochemical reaction that may be specific to only me in which the combination of popcorn and Drambuie results in a flavor profile that is distinctly reminiscent of Round Table pizza crust. Esthers are weird mang. If you put balsamico vinegar on fresh mozzarella you can get something that smells like bananas. Edit: and it’s also perceived differently by different persons. Some people can’t smell the fruity notes in wheat beer, and whether cilantro tastes like soap to you is genetical.
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Aug 17, 2020 10:25
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Data Graham posted:I've been trying belatedly to experience just about every possible spirit or liqueur and every variant of gin and tequila and whiskey etc. just so I know what the flavor/history/mythos deal is, but vodka just seems completely pointless unless your sole purpose is to get drunk as efficiently as possible. Surely there's something I'm missing Cocktail Codex on Vodka. Not saying I agree, but the real cocktail nerds seem to find something there (or have gotten a lot of money from Absolut) 
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Aug 17, 2020 17:54
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Barbelith posted:Cocktail Codex on Vodka. Not saying I agree, but the real cocktail nerds seem to find something there (or have gotten a lot of money from Absolut) I don't know, while there's certainly a pretty low floor for quality vodka, there's also an incredibly low ceiling. You don't have to spend a lot before you're basically hitting 'as good as vodka gets', and even at that really high end the flavor differences are incredibly subtle and would be washed away by basically anything with stronger flavors than a vodka-forward martini. I think Vodka's in a weird place in the bar world in that it serves a purpose and it's a staple of the art, but you really have to reach to talk about it in the same way we talk about whiskey, rum, ect. More than anything I think bartenders want vodka to be regarded the same way the other base spirits are but it really does involve a lot of stretching to get there, imo.
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Aug 17, 2020 18:38
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Yeah, I think Cocktail Codex is a great book but you can feel them straining to fill a page about vodka there.
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Aug 17, 2020 18:42
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I just think that if you want to appreciate subtle flavours in a clear liquor and you don't like gin, white rum already exists.
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Aug 17, 2020 18:43
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Anytime I have a vodka drink, even a Moscow mule, I wish I'd had something better. Only exception is Bloody Marys.
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Aug 18, 2020 06:41
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A bloody mary is much better with tequila, though.
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Aug 18, 2020 06:43
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While I can tell the difference between different vodkas in a taste of the neat spirits, I've never been able to identify different vodka in cocktails unless something horrid is used. As long as you're using something average or better like Stolichnaya, the taste differences will be imperceptible and the quality of the drink will come down more to the other ingredients. My favorite bar usually just uses Russian Standard or Wodka.
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Aug 18, 2020 13:34
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chitoryu12 posted:My favorite bar. Man I miss those.
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Aug 18, 2020 17:12
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chitoryu12 posted:While I can tell the difference between different vodkas in a taste of the neat spirits, I've never been able to identify different vodka in cocktails unless something horrid is used. As long as you're using something average or better like Stolichnaya, the taste differences will be imperceptible and the quality of the drink will come down more to the other ingredients. My favorite bar usually just uses Russian Standard or Wodka. Yeah Vodka has the lowest difference in quality from say 30 bucks plus but the biggest between like 10 and 20. Just basically get a handle of Titos and save it for bloody marries and weird infusion stuff. I don't like Tequila in my Bloody Marries the fruitiness of good tequila is lost and the burns worse with crappy tequilla LionYeti fucked around with this message at 18:18 on Aug 18, 2020 |
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Aug 18, 2020 18:08
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https://www.eater.com/2019/10/16/20893218/titos-handmade-vodka-craft-spiritquote:...
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Aug 18, 2020 21:15
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Easiest way to tell someone doesn't know what they're talking about: see if they specify a particular vodka for their vodka soda at a bar. It'll almost always be Tito's when they have cheaper vodka.
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Aug 18, 2020 21:29
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Wonderful. Was Tito's started by the people behind Noka Chocolate? http://dallasfood.org/2006/12/noka-chocolate-part-1/ e: lol no way, the guy's name is literally Tito Beveridge
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Aug 18, 2020 21:30
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I'm not sure what a handmade spirit even means. Like does it matter if somebody pours a bucket of grain into a vat of mash by hand? I recall someone here or in the whiskey thread talking about Craft Distilleries that have what is basically a fake showroom, while all their product is made by MGP's factory in Indiana.
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Aug 18, 2020 21:56
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Halloween Jack posted:I'm not sure what a handmade spirit even means. Like does it matter if somebody pours a bucket of grain into a vat of mash by hand? I did a tour of the St. Augustine Distillery and I think that's what people except. A big still (pot stills in this case, plus a smaller still for gin) that gets fed by hand and cleaned out between each batch, then aged in barrels in the exact same building. It's all made carefully in small batches rather than being a continuous industrial product, and definitely not MGP whiskey that uses careful labeling to disguise itself as a unique brand.
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Aug 18, 2020 22:02
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It's an open secret that Tito's uses MGP for the low wines and does the second distillation on site so they can claim it's distilled on site
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Aug 18, 2020 22:31
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For the record, I’m fine with the practice of non distilling producers, but I have big issues with alcohol advertising in general. transparency on the packaging itself and in the marketing is a large part of that. To be honest, it should be restricted like tobacco products - I’m sick of all the fancy looking bottles and the glorification of imbibing seen in commercials. They should not be allowed commercials at all. It’s a big ethical hang up of mine and one important reason why I’m not itching to get back behind the stick.
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Aug 18, 2020 22:36
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Data Graham posted:e: lol no way, the guy's name is literally Tito Beveridge Master Blender of Johnnie Walker is Dr. Jim Beveridge.
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Aug 19, 2020 01:15
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zmcnulty posted:Master Blender of Johnnie Walker is Dr. Jim Beveridge. Yorba Linda Fire Water District
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Aug 19, 2020 07:54
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First video i watch after that Tito's Vodka post above Which 5 bottles to have in a 5 bottle bar, Tito's "handmade" Vodka is shown as #2 https://www.youtube.com/watch?v=8Z_lq5qHz0g
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Aug 19, 2020 13:20
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There is blind taste test video by Playboy and their expert picked Popov as his favorite. https://youtu.be/yCrKjZrg-eA
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Aug 19, 2020 16:32
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Isn't the X Bottle Bar like an ongoing thing that's constantly changing the given bottles? Edit: I'm thinking of the 12 bottle bar, which says that you need genever, absinthe, and no tequila or white rum. Halloween Jack fucked around with this message at 18:28 on Aug 19, 2020 |
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Aug 19, 2020 16:47
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How To Drink did a blind taste test challenge, trying to rank 9 vodkas (and watered down Everclear) by price. https://www.youtube.com/watch?v=75bAgWXLh3g An experienced taster can definitely tell vodkas apart, as subtle as the differences are, but "premium vodka" is a total scam. Grey Goose in particular infamously got its fame through heavy marketing, increasing the price to give the impression of being a quality product, making an overly tall bottle that would have to be placed in a prominent spot out of necessity, and using rigged competitions and paying off bartenders to advertise it as the best.
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Aug 19, 2020 17:13
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Good vid but he knew the vodkas in advance and just had to put them in order. He did well though. I think there are more vodka tasting videos on YouTube than any other liquors which is kinda funny.
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Aug 19, 2020 18:15
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chitoryu12 posted:How To Drink did a blind taste test challenge, trying to rank 9 vodkas (and watered down Everclear) by price. Grey goose to me is a pretty average vodka, I put it slightly above Russian standard. You can get better vodka for cheaper, reyka comes to mind. I didn't think about the bottle aspect you mentioned, as a bartender for a year and a half it always pissed me off the bottle was like that but now it makes complete sense.
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Aug 19, 2020 18:24
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wormil posted:Good vid but he knew the vodkas in advance and just had to put them in order. He did well though. I think there are more vodka tasting videos on YouTube than any other liquors which is kinda funny. I don't think knowing the bottles in advance matters in a vodka test like it would in a whiskey one, since they all taste so similar that it'll only stand out if it's especially smooth and tasteless or if it's downright awful. As his rankings proved, price doesn't matter very much for quality. Misty Fog posted:Grey goose to me is a pretty average vodka, I put it slightly above Russian standard. You can get better vodka for cheaper, reyka comes to mind. I didn't think about the bottle aspect you mentioned, as a bartender for a year and a half it always pissed me off the bottle was like that but now it makes complete sense. That's also why Galliano has the wacky bottle. You're forced to put it at the back where it won't block anything and it can stand up above all else.
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Aug 19, 2020 20:15
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wormil posted:There is blind taste test video by Playboy and their expert picked Popov as his favorite. Imagine a sapling growing out of a large crack in the sidewalk. There's decent amount of visible dirt at its base. After a fresh rain, a puddle forms around it. Collect the muddy rainwater, and drink it. That's what Popov tastes like.
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Aug 19, 2020 21:12
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Green mark is legit and like 12$ a bottle if you want to weeb out and eat caviar or something
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Aug 19, 2020 23:41
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i mostly use vodka for infusions and frying. i just buy the costco vodka which is like $16 for 1.75L and completely adequate
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Aug 20, 2020 00:03
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got some chores tonight posted:i mostly use vodka for infusions and frying. i just buy the costco vodka which is like $16 for 1.75L and completely adequate The Kirkland signature vodka? It isn't even that bad and for your purpose it's definetly the best thing you could buy. How do you use vodka in frying though?
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Aug 20, 2020 02:53
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PRADA SLUT posted:Anyone have a weird reaction to Campari? Still wondering this.
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Aug 20, 2020 03:30
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PRADA SLUT posted:Still wondering this. Red dye allergy?
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Aug 20, 2020 03:37
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The Bandit posted:Red dye allergy? I was wondering that but I don’t know how to check it. I assume if it was just some bitter compound then Punt E Mes would likely trigger it too? e: assuming this is true, what can I use in place of Campari that isn’t dyed the same way or at all? PRADA SLUT fucked around with this message at 03:59 on Aug 20, 2020 |
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Aug 20, 2020 03:48
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chitoryu12 posted:I don't think knowing the bottles in advance matters in a vodka test like it would in a whiskey one, since they all taste so similar that it'll only stand out if it's especially smooth and tasteless or if it's downright awful. As his rankings proved, price doesn't matter very much for quality. I believe it matters because he knows what to expect, the range to choose from, and there are certain expectations upon him. The goal was identify price which is different than a subjective taste test. Biggest difference for me is that some vodka gives you terrible headaches and others don't, but vodkas are the worst for headaches regardless. For example, Smirnoff, not matter how many times it's distilled gives me headaches, Absolut doesn't, and that's all I want from a vodka. I tend to agree with the goon above who said gin renders vodka obsolete.
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Aug 20, 2020 04:14
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Misty Fog posted:The Kirkland signature vodka? It isn't even that bad and for your purpose it's definetly the best thing you could buy. How do you use vodka in frying though? I can't speak for them, but I've added it to pie crusts and seen people add it to fry batter with the idea that you are adding something that won't contribute to gluten development. So it'll be either more tender or crispier. I haven't tried it for frying though.
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Aug 20, 2020 04:18
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PRADA SLUT posted:I was wondering that but I don’t know how to check it. I assume if it was just some bitter compound then Punt E Mes would likely trigger it too? Maybe try Contratto Bitter. I think it's coloring is all natural
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Aug 20, 2020 04:22
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Carillon posted:I can't speak for them, but I've added it to pie crusts and seen people add it to fry batter with the idea that you are adding something that won't contribute to gluten development. So it'll be either more tender or crispier. I haven't tried it for frying though. It also evaporates faster than water, which leads to better browning and more crunchy when frying.
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Aug 20, 2020 10:15
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Carillon posted:I can't speak for them, but I've added it to pie crusts and seen people add it to fry batter with the idea that you are adding something that won't contribute to gluten development. So it'll be either more tender or crispier. I haven't tried it for frying though. For sure, I've seen that done, never myself, I suck at cooking anything more than a stir fry or a steak, but I'm very confused how on earth you'd use vodka in frying. Maybe a red or white wine but I don't understand vodka.
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Aug 20, 2020 14:01
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It’s pretty common with tempura to add sake to the batter to make it lighter (because it evaporates faster than water,) so vodka isn’t much of a stretch.
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Aug 20, 2020 14:05
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Misty Fog posted:For sure, I've seen that done, never myself, I suck at cooking anything more than a stir fry or a steak, but I'm very confused how on earth you'd use vodka in frying. Maybe a red or white wine but I don't understand vodka. it's a common modern technique for anything where you'd like more liquid at the start to make it easier to work with, but without adding to gluten development, that'll then evaporate very quickly when it hits heat so: pie dough, frying, etc eke out fucked around with this message at 14:21 on Aug 20, 2020 |
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Aug 20, 2020 14:17
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