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BrianBoitano
Nov 15, 2006

This is fine.


Kenning posted:

Awesome! It's a great punch. It's so satisfying to keeping spreading the Good News.

Forgot to ask earlier - when you say "2 bottles cognac", I took that to mean 2x 750 ml, and scaled appropriately. Is that correct? It worked out well.

FWIW, I found that amount to work out to "serves 30" at 6 oz per serving. Does that sound accurate enough to add to the Trello board?

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Toast Museum
Dec 3, 2005

30% Iron Chef


Does PX sherry normally taste almost entirely like raisins, or is that just an Osborne thing? It's not bad, just very one-note; none of the buttery, nutty flavors I get from other sherries are there.

Either way, are there any cocktails where PX really shines? It's sweet enough to stand in for simple syrup, so my plan for now is to just swap it into different recipes and see how it goes.

Fart Car '97
Jul 23, 2003

o fuk traffic

Yes the predominant taste of PX sherry is going to be raisins because it's raisin wine

Toast Museum
Dec 3, 2005

30% Iron Chef


Fart Car '97 posted:

Yes the predominant taste of PX sherry is going to be raisins because it's raisin wine

Man, you really showed me

Yes, I get that it's a raisin wine. I'm asking whether the bottle I picked up is especially one-dimensional compared to other PX sherries.

Fart Car '97
Jul 23, 2003

o fuk traffic

Toast Museum posted:

Man, you really showed me



It was a joke, amigo.

Toast Museum
Dec 3, 2005

30% Iron Chef


Fart Car '97 posted:

It was a joke, amigo.

My bad for misreading the tone, then. A lot of your posts in this thread come off, at least to me, as kind of aloof and put out with everyone here, so that's the light I saw this one in. I legitimately hope that's just been an extended misunderstanding on my part.

Fart Car '97
Jul 23, 2003

o fuk traffic

Toast Museum posted:

I legitimately hope that's just been an extended misunderstanding on my part.

It wasn't intended to be, but I hope most people catch on that posts about slamming lovely old fashioneds at airports at 10:00am amid serious "there is a perfect old fashioned and this is it" discussion have a certain amount levity implied. PX sherry tastes like raisins. They all do. Some have some better depth to them, but few are really going to approach the levels of complexity that the other main style of sherry do. Osborne is very competent bodega and I'm sure theirs is very representative of the style as a whole.

bunnyofdoom
Mar 29, 2008



Man, I love being a lazy bastard sometimes.

I've been asked to make a gingerbread martini (I shudder). What I am doing? gently caress it, making dark n stormies in martini glasses, garnishing with a mini candy cane. Boom.

Toast Museum
Dec 3, 2005

30% Iron Chef


Fart Car '97 posted:

It wasn't intended to be, but I hope most people catch on that posts about slamming lovely old fashioneds at airports at 10:00am amid serious "there is a perfect old fashioned and this is it" discussion have a certain amount levity implied. PX sherry tastes like raisins. They all do. Some have some better depth to them, but few are really going to approach the levels of complexity that the other main style of sherry do. Osborne is very competent bodega and I'm sure theirs is very representative of the style as a whole.

Nah, I was with you on that one. In any case, I'm glad I was mistaken, and I appreciate you still answering my question. Have you got a favorite use for the stuff?

bunnyofdoom posted:

Man, I love being a lazy bastard sometimes.

I've been asked to make a gingerbread martini (I shudder). What I am doing? gently caress it, making dark n stormies in martini glasses, garnishing with a mini candy cane. Boom.

My first thought was an actual martini with a low-juniper gin and with a dash of ginger bitters and cinnamon or cardamom bitters. Yours is honestly probably closer to what they want, though. If cinnamon-flavored candy canes come in mini sizes, that would probably play nicer than peppermint canes.

bunnyofdoom
Mar 29, 2008



Toast Museum posted:

Nah, I was with you on that one. In any case, I'm glad I was mistaken, and I appreciate you still answering my question. Have you got a favorite use for the stuff?


My first thought was an actual martini with a low-juniper gin and with a dash of ginger bitters and cinnamon or cardamom bitters. Yours is honestly probably closer to what they want, though. If cinnamon-flavored candy canes come in mini sizes, that would probably play nicer than peppermint canes.

Thanks man! I'll see if I can get em

And frankly, I'm making a damned good punch, even if it's not recognized, so I am allowed to cheat on the martini

The Maestro
Feb 21, 2006


If I donít l know what to do with an ingredient, I try subbing it in for itís analog in a drink I do like. I would swap it out for either dry or sweet vermouth in a martini or manhattan and see how you like it. I donít have a lot of experience with sherry, but cobblers are nice and easy to punch up with fresh fruit or amaro or other modifiers. I also had a drink on our last menu that was gin, sherry, sour (orange, lemon, lime), contratto aperitif (similar ish to aperol), ango, and our housemade whiskey-cherry syrup that was bonkers good. Itís manzanilla sherry though.

Or try it in an old fashioned or a dark n stormy

edit for posterity:
Matador Sling
2 dashes Ango
.75oz cherry syrup
1 oz sour mix
1 oz gin
1 oz manzanilla sherry
Shake, orange twist, cherry

(Infuse bourbon with cherries for a couple weeks. Remove cherries, fill up a mason jar with them, and cover in Demerara sugar. Let sit, agitating daily, for 5ish days until sugar is dissolved. Keep the cherries in the syrup to preserve and use the syrup for mixing)
(Sour mix is 2:1:1 oj:lemon:lime)

The Maestro fucked around with this message at Dec 10, 2018 around 22:23

Fart Car '97
Jul 23, 2003

o fuk traffic

PX Sherry isn't really and analogue to vermouth, it's closer to a liqueur or syrup.

The Maestro
Feb 21, 2006


Fart Car '97 posted:

PX Sherry isn't really and analogue to vermouth, it's closer to a liqueur or syrup.

Ah. Perfect for an Old Fashioned with muddled orange and gin then!

Halloween Jack
Sep 11, 2003

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

I'm the guy who always advocates O3. I don't use any of DeKuyper's ordinary bottom-shelf range.

I'm generally pretty impressed with Lazzaroni's offerings. Their amaretto is genuinely competitive with DiSaronno in quality at a lower price range. But their triple sec? Skip it.

MAKE NO BABBYS
Jan 28, 2010


Fart Car '97 posted:

PX Sherry isn't really and analogue to vermouth, it's closer to a liqueur or syrup.

This is wildly incorrect.


I had a drink on the last menu that was blackberries smushed into PX sherry, soak, strain, then shake with Wild Turkey 101. Strain, serve in a coupe.

The other one that pops into my head went into our cookbook and is more summery, but it was 2 strawberry infused Evan Williams black label and .75 PX, give a little swizzle in a glass with crushed ice, mound crushed ice on top, dashes of ango over til it looks like a snowcone, then mint bouquet, a strawberry, a blueberry and a raspberry. Sift powdered sugar on the top.

And yeah, sounds like you got a lame bottle or maybe it got cooked at some point in the shipping process. I like Bodega Yuste Aurora or Alvear for cocktail making, Toro Albala and Hidalgo for sipping.

MAKE NO BABBYS fucked around with this message at Dec 11, 2018 around 02:47

Toast Museum
Dec 3, 2005

30% Iron Chef


I obviously can't speak to any bottles but the one I've got, but it definitely is more of a syrup substitute than a vermouth substitute (though I've done that with other sherries and enjoyed it).

Since we've been talking about Old Fashioneds, I went ahead and tried a barspoon or so of the PX with Rittenhouse and some orange bitters, and I'm not mad at it.

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Fart Car '97
Jul 23, 2003

o fuk traffic

MAKE NO BABBYS posted:

This is wildly incorrect.

How so? PX is much sweeter, thicker, and richer than vermouth. Carpano Antica has just under 200g/l of sugar, compared to most PX sherries clocking in between 300-400g/l which is about the same as your average creme de whatever.

Fart Car '97 fucked around with this message at Dec 11, 2018 around 06:14

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