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zmcnulty
Jul 26, 2003



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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Fart Car '97
Jul 23, 2003

o fuk traffic

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.

The Maestro
Feb 21, 2006


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 itís from the 80s. So cool. And still delicious of course.

MAKE NO BABBYS
Jan 28, 2010


Iíve had chartreuse thatís more than 100 years old that wasnít stored any special way. Youíre fine.

Comb Your Beard
Sep 28, 2007

Chillin' like a villian.

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
Does anyone have preferred containers they use? And toppers?
Amazon is a +

Plastic squeeze bottles.

Comb Your Beard fucked around with this message at Jul 23, 2018 around 13:23

Lokee
Oct 2, 2013

The brown sea is dark and full of terrors, but the paywall burns them all away.

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/sQLYidg...l-nerd-jamboree

Lokee fucked around with this message at Jul 24, 2018 around 00:16

Jorge Von Bacon
Nov 1, 2010


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 donít have it anymore.

No preference for red or white, just have some wine to get rid of and a cook out coming up!

Scythe
Jan 26, 2004


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...)

The Maestro
Feb 21, 2006


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:lemon: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 purťe
.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

Itís 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 Jul 26, 2018 around 02:48

emotive
Dec 26, 2006



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.

DROP TABLE PHIZ
Feb 10, 2018

AND NOW THEY GOT ME RUNNIN FROM THE FEDS

Barr Hill

Jorge Von Bacon
Nov 1, 2010


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

Fart Car '97
Jul 23, 2003

o fuk traffic

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.

MAKE NO BABBYS
Jan 28, 2010


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?



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.

Toast Museum
Dec 3, 2005

30% Iron Chef


Speaking of niche gin, anyone got suggestions for cocktails that make good use of St George's dry rye reposado?

Matt Zerella
Oct 7, 2002

JEG VILLE KLEMME DEG


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.

Fart Car '97
Jul 23, 2003

o fuk traffic

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'.

Toast Museum
Dec 3, 2005

30% Iron Chef


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.

Matt Zerella
Oct 7, 2002

JEG VILLE KLEMME DEG


Thanks to both of you. Any easier "lazy" recipient you can recommend that don't involve egg whites?

bloody ghost titty
Oct 23, 2008

tHROW SOME D"s ON THAT BIZNATCH


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 youíll never go back.

Halloween Jack
Sep 11, 2003

Let your word be "Yes, Yes" or "No, No"; anything more than this comes from the evil one.

Are bars still putting bacon in cocktails? Is that over now? Can it be over now?

Fart Car '97
Jul 23, 2003

o fuk traffic

That poo poo will never be over my dude

Klauser
Feb 24, 2006
You got a dick with that problem!?!

Does anyone have any cocktail recommendations in Kansas City?

Archenteron
Nov 3, 2006



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.

ColHannibal
Sep 17, 2007


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.

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.

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)

DROP TABLE PHIZ
Feb 10, 2018

AND NOW THEY GOT ME RUNNIN FROM THE FEDS

Klauser posted:

Does anyone have any cocktail recommendations in Kansas City?

Bluestem has some good drinks.

Halloween Jack
Sep 11, 2003

Let your word be "Yes, Yes" or "No, No"; anything more than this comes from the evil one.

As for those chocolate bitters, I'm a big fan of Left Hands.

The Maestro
Feb 21, 2006


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. Itís not like ango where you can throw a couple dashes in. One dash is good. Two is too much.

slut chan
Nov 30, 2006


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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Klauser
Feb 24, 2006
You got a dick with that problem!?!

Halloween Jack posted:

As for those chocolate bitters, I'm a big fan of Left Hands.

Yes make Left Hands

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