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Danger - Octopus! posted:Are there any interesting variations that people have tried? (Aside from making it with cognac instead of gin?) When I make them with gin I like to put a dash or 2 of cranberry bitters in.
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Jul 15, 2012 14:40
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Danger - Octopus! posted:I love a French 75. Hell, if I could only ever drink one cocktail for evermore, it'd be a French 75. I've done a variation with sparkling Malbec and Campari that was good, but scale back the syrup and gin to balance it.
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Jul 15, 2012 16:08
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If making a vodka gimlet, is it just 4 parts vodka, 1 part (fresh?) lime juice, 1/2-1 part simple syrup? Internets are giving me conflicting accounts, including "never use anything other than this specific brand of lime juice, you monster".
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Jul 15, 2012 16:48
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I think you're always safe using fresh lime or lemon juice instead of a 'brand'
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Jul 15, 2012 16:58
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silvergoose posted:If making a vodka gimlet, is it just 4 parts vodka, 1 part (fresh?) lime juice, 1/2-1 part simple syrup? Internets are giving me conflicting accounts, including "never use anything other than this specific brand of lime juice, you monster". You'll get differing opinions on this but I believe a Gimlet is made specifically with Rose's lime juice. If you make it with fresh lime juice call it a California Gimlet.
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Jul 15, 2012 17:43
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Rose's lime juice is more like a lime syrup. Either way, lime juice and simple syrup produce a very different gimlet to Rose's Sweetened Lime. Try both and see which you prefer. Also, make it with gin you giant loving sissy.
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Jul 15, 2012 20:39
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I've always understood that the gimlet was a drink that originated on British naval vessels, since they always had ample supplies of Rose's (originally developed as a way to preserve lime juice) and gin. While I am completely in favor of using fresh fruit juice whenever possible, I think that a traditional gimlet should contain Rose's, and I think the fact that it calls for preserved lime juice instead of fresh lime juice and sugar makes it unique. Other bartenders say that it is precisely the mouth-puckering sweetness and sourness of Rose's that makes the drink. Now, I would drink a gin and lime-sour without hesitation. I just don't think it should be called a gimlet. I do agree that people should try it both ways, though, and appreciate the difference.
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Jul 15, 2012 23:54
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SubG refuted that gimlet origin story back in the last cocktail thread and I have since been perfectly happy referring to a lime-based gin sour as a Gimlet.
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Jul 16, 2012 05:44
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pork never goes bad posted:Rose's lime juice is more like a lime syrup. Either way, lime juice and simple syrup produce a very different gimlet to Rose's Sweetened Lime. Try both and see which you prefer. Also, make it with gin you giant loving sissy. I happened to have vodka around to go with my fresh lime juice, and do not happen to have gin around. Probably should fix that! Report on it: it was okay, I think using subpar vodka probably didn't help. I enjoyed it though!
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Jul 16, 2012 12:45
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Kenning posted:SubG refuted that gimlet origin story back in the last cocktail thread and I have since been perfectly happy referring to a lime-based gin sour as a Gimlet. I'd be interested to read that explanation, but I can't find the original thread. Could you or SubG enlighten me?
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Jul 16, 2012 16:19
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Although the gimlet is one of the few recipes where sweetened lime juice is actually called for, I'd still much rather use fresh lime and add simple.
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Jul 16, 2012 16:40
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e: Whoops.
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Jul 16, 2012 17:11
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I recently started bartending at an Japanese/Asian Fusion restaurant. I'm pretty comfortable making their specialty cocktails, but I'm having a hard time coming up with a specialty drink every week. I've been making one that I like that is a brown sugar cube muddled with mint, Choya plum wine, campari, and soda water. If you guys could help out, that'd be awesome. Here's the cocktail list for reference (Ignore the Figaro, Ren Roy, and Sage's Hammock. Those were winter cocktails and I have no idea why they're still up there): http://www.restaurantmuramoto.com/drinks.html And a quick list of special ingredients not at other bars (in the area): sake, shochu, ginger simple syrup, ginger vodka, Choya plum wine, SoHo lychee liquor, Midori, ohba/Shiso, mango puree There are other specialty ingredients, but I can't think of them off the top of my head. Right now I'm thinking a sipper and summery. I wanted to do a variation of a negroni, but it was nixed bc it's been too hot. I would like to do a variation on the Americano... blowingupcasinos fucked around with this message at 19:18 on Jul 16, 2012 |
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Jul 16, 2012 19:11
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DasNeonLicht posted:I'd be interested to read that explanation, but I can't find the original thread. Could you or SubG enlighten me? It wasn't in the cocktail thread, it was buried one of the old chat threads. The post in question: SubG posted:
It's always learning time with SubG! edit: It took me 20 minutes of hunting through the archives and cross-referencing dates in my PM inbox to find that post and frankly it's 20 minutes that I regret.
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Jul 16, 2012 21:49
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King Hotpants' GinVenture continues: I finally had a martini that I enjoy. I did 2 oz Plymouth Gin, 1 oz Dolin dry vermouth, 1 dash Angostura bitters. Stirred, strained, and garnished with lemon peel. This experience makes me think that most people take their martinis way too loving dry, also that olives are kinda nasty and a fresh lemon garnish really sets off the citrusy aspect of the gin. I know asking about martinis is liable to start a fight, but i'll ask: how do y'all take your gin martinis? Also am I the only one who thinks vodka martinis are kinda gross?
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Jul 16, 2012 21:54
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King Hotpants posted:King Hotpants' GinVenture continues:
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Jul 16, 2012 22:03
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I use Hendricks gin. And I keep my olives in Stock Vermouth (I know nothing of vermouth) instead of the brine it's shipped in. Instead of adding any vermouth,, I just toss in one of those super vermouth olives in the glass.
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Jul 16, 2012 22:03
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Vermouth is delicious, people think vermouth is gross because store their opened bottles on the counter for months or years and it goes sour so they think that vermouth is gross when in fact they are just idiots. If your gin:vermouth ratios exceed 8:1 you're not making much of a martini. 4:1 with orange bitters and a twist is a tremendous cocktail. I wouldn't use Angostura in a martini, because it would mess up the color and also those heavy Christmasy are sorta anti-martini, in my mind.
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Jul 16, 2012 22:12
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I like about 3:1 gin:vermouth, a dash of orange bitters, shaken, with a lemon twist.
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Jul 17, 2012 00:45
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blowingupcasinos posted:I recently started bartending at an Japanese/Asian Fusion restaurant. I'm pretty comfortable making their specialty cocktails, but I'm having a hard time coming up with a specialty drink every week. I've been making one that I like that is a brown sugar cube muddled with mint, Choya plum wine, campari, and soda water.
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Jul 17, 2012 01:13
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Thoht posted:I like about 3:1 gin:vermouth, a dash of orange bitters, shaken, with a lemon twist. That's pretty close to what I mix. I use Plymouth's gin but I don't really have a preferred vermouth yet, I'm still trying different stuff out.
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Jul 17, 2012 02:54
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Kenning posted:It wasn't in the cocktail thread, it was buried one of the old chat threads. The post in question: Well, I do not regret that time spent! Thanks very much for your trouble. That's a good line of reasoning SubG offers, and you can't really argue with the OED, can you? Glad we see eye-to-eye on mixing Martinis, though. Keep your vermouth in the fridge, buy small bottles, and mix them no drier than 8:1. I generally make mine 2:1 and like cocktail onions (Gibsons), lemon twists, and pitted olives (no stuffing) as garnishes (in that order).
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Jul 17, 2012 16:22
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Does anyone have any good grog recipes to share? My fiancee and I are big fans of campy tiki bars, but there are times when I'd rather just make fruity drinks in the comfort of my own home. I've found a few basic "rum + sugar + lime" recipes online, but I'd really like to find something that incorporates some more exotic spices. Apologies if this was covered earlier in the thread, I haven't made my way through all of it yet.
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Jul 19, 2012 04:50
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http://beachbumberry.com/ and http://www.kaiserpenguin.com/ These sites have some good recipes! Also Kenning posted a pretty good looking zombie in the past few pages.
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Jul 19, 2012 05:04
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I was fooling around with limited ingredients the other night and made a pretty good variation of a Manhattan. The house I was at didn't have vermouth, nor did they have bitters. Instead I used: 3:1 Maker's:Lillet Rose Instead of Bitters I added some orange zest. All in all, it was a good drink with lots of room for improvement.
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Jul 19, 2012 06:11
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I was looking for interesting cocktails with coca cola. This one is really not good. The Bloody Valentine is also, believe it or not, not good. I might be done with coketails for the night.
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Aug 8, 2012 00:37
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We finally got the heat here in the Pacific Northwest that the rest of the US has been experiencing so: Sangria. I've never done it before but it seems like an easy drunk drink. Dry red wine, brandy, citrus, ice, done. There was an Admiral's Punch I saved, I think perhaps from the previous cocktails thread, so maybe that would be a good bet. Any other summer drinks my brother and I should be mixing up?
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Aug 8, 2012 02:29
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Pimm's Cup. Though this week's weather looks to be pretty tolerable compared to Sunday's.
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Aug 8, 2012 02:32
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I bought a bottle of Hendricks Gin and I'm loving it. Aside from an amazing locally made gin that is hard to buy and extremely expensive, is there anything better I can buy for special occasions? Aside from lime what do people like to mix with Hendricks? I quite like Pink Gins but I feel it would be a waste with this
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Aug 8, 2012 22:11
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Hendrick's makes a nice dry martini, it was one of my first good cocktails. The vegetal notes means it also rocks a good southside and its variations.
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Aug 8, 2012 22:19
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Scott Bakula posted:I bought a bottle of Hendricks Gin and I'm loving it. Aside from an amazing locally made gin that is hard to buy and extremely expensive, is there anything better I can buy for special occasions? Aside from lime what do people like to mix with Hendricks? I quite like Pink Gins but I feel it would be a waste with this Tanqueray Ten is actually a very nice gin for a really good price. I believe they recently released a gin with Indian lime notes in it, but I prefer to use my own limes and a bit of lime zest for extra kick. If you can get your hands on fresh wood sorrel, you can muddle it with some brown sugar or simple syrup. It adds a very nice lemony herbal note to the gin that's not quite lemon and not quite lime either. The Tinfoil Price fucked around with this message at 02:23 on Aug 10, 2012 |
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Aug 8, 2012 23:07
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Scott Bakula posted:I bought a bottle of Hendricks Gin and I'm loving it. Aside from an amazing locally made gin that is hard to buy and extremely expensive, is there anything better I can buy for special occasions? Aside from lime what do people like to mix with Hendricks? I quite like Pink Gins but I feel it would be a waste with this If you can find any in your area, check out Nolet's gin. The Nolet family are responsible for Ketel One vodka from Holland, and for the last 7 or 8 years have been working on a gin. They gave us a case for "tasting" a few months ago, and as far as I've heard, it has been released, but I couldn't tell you where it's available. I know we're not allowed to sell it and we shouldn't even have it, so good luck. As far as the gin goes, it's gorgeous. Quite floral, very aromatic, and really smooth. Similar to Hendricks with the rose notes, but even better in my opinion, and Hendricks is still a great gin.
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Aug 8, 2012 23:27
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Kenning posted:If your gin:vermouth ratios exceed 8:1 you're not making much of a martini. 4:1 with orange bitters and a twist is a tremendous cocktail. Hearts full of youth, hearts full of truth, six parts gin to one part vermouth! Not too dry, but still has the gin up front. Speaking of gin, I picked up some Yahara Bay gin on a roadtrip I took. I probably paid to much for it, but it seemed pretty decent and a good value as I live in PA and have to deal with state-run liquor stores and the resulting lack of selection. Has anyone else had their gin (or other spirits for that matter)? I haven't had a chance to crack into it yet.
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Aug 8, 2012 23:35
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nrr posted:If you can find any in your area, check out Nolet's gin. The Nolet family are responsible for Ketel One vodka from Holland, and for the last 7 or 8 years have been working on a gin. They gave us a case for "tasting" a few months ago, and as far as I've heard, it has been released, but I couldn't tell you where it's available. I know we're not allowed to sell it and we shouldn't even have it, so good luck. I prefer Nolet's Silver to Hendricks. Very good recommendation here. There are plenty of other options, though, for very good gins. I'd check out Martin Miller's Westbourne Strength for pink gin. As far as effective Hendricks mixers, it goes well with ginger, floral flavors, and vegetal notes. I am not normally a Hendricks drinker, preferring more Juniper-forward gins in general, but Hendricks produces one of the greatest Last Word cocktails out there.
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Aug 9, 2012 03:47
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blowingupcasinos posted:I recently started bartending at an Japanese/Asian Fusion restaurant. I'm pretty comfortable making their specialty cocktails, but I'm having a hard time coming up with a specialty drink every week. I've been making one that I like that is a brown sugar cube muddled with mint, Choya plum wine, campari, and soda water. I've been to a few bars that had wine/beer only licenses. They did alot of cocktails with infused sakes plus champagne (shiso leaf infused sake plus bubbly?)you might play with. Also classed up tiki drinks might fit here. You could also camp it up and do things like marble sodas with a shot of gin in it or something, or go crazy with some sort of bubble tea infusion thing. Soak the bubbles in orange liquor and make a weird sidecar with Japanese whiskey? Edit: Actually that last idea is probably disgusting... or absolute genius. Jahoodie fucked around with this message at 02:34 on Aug 10, 2012 |
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Aug 10, 2012 02:28
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blowingupcasinos posted:I recently started bartending at an Japanese/Asian Fusion restaurant. I'm pretty comfortable making their specialty cocktails, but I'm having a hard time coming up with a specialty drink every week. I've been making one that I like that is a brown sugar cube muddled with mint, Choya plum wine, campari, and soda water. Get some passionfruit Alize and add an ounce of that to your Americano. Adds a bit of sweetness and a sorta citrusy-tarty note. Edit: Okay, Alize calls for a skullfucking. Limoncello also works. Am I in for a double skullfucking? Hold on lemme take out my contacts. The Tinfoil Price fucked around with this message at 02:51 on Aug 10, 2012 |
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Aug 10, 2012 02:34
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The Tinfoil Price posted:Get some passionfruit Alize and add an ounce of that to your Americano. Adds a bit of sweetness and a sorta citrusy-tarty note.
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Aug 10, 2012 02:41
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Vegetable Melange posted:I am attempting to skull gently caress you with my mind. He wanted something summery. Did I commit blasphemy?
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Aug 10, 2012 02:45
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Goons With Spoons>Cocktails: Alize gets you a mental skullfuck around here
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Aug 10, 2012 02:47
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Jahoodie posted:Goons With Spoons>Cocktails: Alize gets you a mental skullfuck around here Aha. I definitely missed the memo. Hold on while I go brush my teeth and clear my ears. I shall prepare my skull.
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Aug 10, 2012 02:50
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