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Fart Car '97 posted:You also don't have to show up to a cooking thread and proclaim you don't like the food they're talking about cooking, but here we are i'm sorry for making a comment? i literally mentioned going all in on cocktails last year when i had money and i had fun, but now i don't have money and i found i'm still able to enjoy myself regardless. my bad i guess lol.
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Apr 9, 2021 03:16
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prayer group posted:Re: Sazerac chat, I really think glass-rinsing with absinthe or whatever is silly. Absinthe doesn't have enough sugar content to coat the inside of a glass; it'll just pool at the bottom. Just add a teaspoon of absinthe to the cocktail when you're building it, then spritz the top of the drink with an atomizer. This sounds like a great excuse to drink some Sazeracs and test it out! I definitely notice it coating the glass when I atomize, I haven't swirled in a minute so can't speak too precisely there. Thread project is to do a blind taste test and see what the preference is!
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Apr 9, 2021 03:53
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Sarrisan posted:i'm sorry for making a comment? i literally mentioned going all in on cocktails last year when i had money and i had fun, but now i don't have money and i found i'm still able to enjoy myself regardless. my bad i guess lol. Don't engage with turds I'll give you some practice: hey asshat, learn to use your shift key!
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Apr 9, 2021 03:57
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I’m gonna side with fart car on this one. It’s weird to come into this thread and completely ignore the discussion at hand just to say “Hey everybody, there are some cocktails I like and there are some cocktails I don’t like. Can’t wait to go back to bars again, right? Well, bye!” Also my Sazerac opinion is largely informed by practicality behind the bar. No one rinses a glass the same way, and a teaspoon plus a few spritzes is much more duplicatable between bartenders. At home, definitely make it whatever way makes you happy. Have y’all explored absinthe alternatives much in that cocktail? The owner of the restaurant I work at wants me to work on one with Malort and I think it could work nicely.
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Apr 9, 2021 04:25
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I didn’t even realize atomizers were a thing with cocktails. Mind blown. I’ll have to try that with the absinthe instead of the typical rinse.
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Apr 9, 2021 05:54
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Malort would be interesting that's for sure. I could see chartreuse working or at least being interesting.
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Apr 9, 2021 05:56
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Atomizers suck
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Apr 9, 2021 17:23
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The Maestro posted:Atomizers suck Counter point: no u
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Apr 9, 2021 18:07
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The Maestro posted:Atomizers suck I think you'll find they also blow.
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Apr 9, 2021 19:40
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The Maestro posted:Atomizers suck fancy lipstick case looking purpose made atomizers do suck and are overpriced--but you can buy generic tiny glass bottles with plastic spray tops for super cheap and they work really well
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Apr 9, 2021 23:11
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Finally got my hands on some cherry Heering, and tried it in an Aviation subbed for Luxardo: ehhhh. The cherry fights with the violette more than complementing it as with maraschino; and the color is even worse. I guess I expected the Heering and violette to make a nice cool purple, but instead it's more of a brain-vat brown. Ah well, at least now I know. And now I can do slings, which I do like.
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Apr 10, 2021 17:42
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You know what's pretty good? A Chartreuse caipirinha.
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Apr 10, 2021 22:03
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Data Graham posted:You know what's pretty good? A Chartreuse caipirinha. 
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Apr 11, 2021 02:53
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Omg yes that is a thing.
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Apr 11, 2021 03:38
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Please elaborate because that's sounds incredibly intense. Sub out all the Cachaça for chartreuse? Green or yellow?
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Apr 11, 2021 09:04
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Yeah it's pretty heady, but the sugar and lime does a good job of cutting it. Besides I actually quite like Chartreuse just on its own, though a little does go a long way. (that's after I'd already drunk a bit) Usually I'm happy enough just going the cachaça route, but this time I thought I'd change it up, and green Chartreuse does go nicely with lime, so it seemed a good fit. (Plus it's already green.) But yeah, sub it all. Apparently there are lots of variants where you fully sub in vodka or rum or even Campari. Just be sure to use fine sugar and muddle out all the juice from the limes so it fully dissolves before you top it up (large grain sugar just sits there mocking you), and then you gotta do one of those "stir with ice in it" maneuvers which is hard to do gracefully. You don't want it to be incompletely mixed with this one.
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Apr 11, 2021 12:27
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Tried it. It's fantastic 
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Apr 11, 2021 20:39
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Tried it as well, what a fun concoction! I was worried the lime might dominate but it's quite balanced and fun.
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Apr 12, 2021 01:56
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Mmmmm yeah, I am on board the Chartreuse Caipirinha train. Very nice. I greatly prefer this to The Last Word even though I thought what I didn't like about that one was the lime juice. I've been looking for good vehicles for Chartreuse since I really love the flavor (and yet drinking it neat just feels like some of the flavors are "locked away" somehow) so thanks. Now I just need other vehicles for Maraschino. But not Aviation... Edit: Although I am reminded again of what a lightweight I am, wow Chartreuse is strong Sir Lemming fucked around with this message at 03:46 on Apr 12, 2021 |
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Apr 12, 2021 03:14
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Sir Lemming posted:
I suggest the Elixir Tropical. 2 oz rum 3/4 oz lime juice 3/4 oz orgeat 1/4 maraschino 3 dashes bitters Mint or basil leaves Shake it all up, fine strain, garnish with a cherry and more leaves.
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Apr 12, 2021 06:02
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Mr. Wiggles posted:I suggest the Elixir Tropical. Saving for later! Last night I had an Ancient Mariner, which is a prime example of a quintessential tropical drink. It keeps the rum profile front and center but renders it round and smooth. 3/4 oz lime juice 1/2 oz grapefruit juice 1/2 oz simple syrup 1/4 oz allspice/pimento dram 1 oz demerrara rum 1 oz Jamaican rum Shake over crushed ice and dump serve. The recommended garnish is a mint sprig and a lime wedge, but I opted for a mint sprig and a flamed grapefruit peel.
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Apr 12, 2021 15:17
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I'm also liking the "Arbitrary Nature of Time", mostly because of the name, but also it's nice and complex and uses the Heering well. 1.25 oz bourbon 1 oz Campari 3/4 oz Heering 1 dash orange bitters 2 dash xocolatl mole bitters It's like a chocolate cherry dunked in a boulevardier.
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Apr 12, 2021 15:26
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Next month, once my partner and my vaccines have run their course, we’ll be traveling to Chicago to visit an aging relative. A lot of the bars I might have been interested in visiting will be closed, but I’ve reserved a table at The Office and am planning to swing by Lost Lake as well. If anyone has other recommendations let me know.
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Apr 12, 2021 15:39
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Do you think I could substitute Lillet Blanc for Cocchi Americano in this cocktail and have it work? My understanding is that the Cocchi is more bitter, but I wonder if it would be an ok substitution. The grapefruit juice provides the bitterness as well, perhaps an adjustment there? NECROMANCER 1 1/2 oz Rhum agricole 3/4 oz Grapefruit juice 3/4 oz Cocchi Americano 1/2 oz Falernum 1 dash Absinthe
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Apr 12, 2021 22:39
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Anyone got a favorite commercially available orgeat?
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Apr 12, 2021 23:20
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DROP TABLE PHIZ posted:Anyone got a favorite commercially available orgeat? I had always used Small Hand Foods before, but I recently tried Liber & Co’s and I’m a convert. It’s richer tasting and less given to separation.
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Apr 12, 2021 23:30
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DROP TABLE PHIZ posted:Anyone got a favorite commercially available orgeat? I don’t have anything to compare it to, but I also like the Liber and Co stuff.
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Apr 12, 2021 23:48
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A God drat Ghost posted:Do you think I could substitute Lillet Blanc for Cocchi Americano in this cocktail and have it work? My understanding is that the Cocchi is more bitter, but I wonder if it would be an ok substitution. The grapefruit juice provides the bitterness as well, perhaps an adjustment there? I’ve used them interchangeably and it’s never spoiled a drink. Also that drink looks good, in fact I’m gonna make one right now while I repaint my bar.
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Apr 13, 2021 00:27
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I don't claim to be the authority on anything, but I put about a half oz of Pernod or Herbsaint right in for a sazerac. Just seems the best use of it. Tried real absinthe but buy the more straightforward anise liqueurs. I like it that Herbsaint has the New Orleans heritage.
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Apr 13, 2021 02:11
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tonedef131 posted:I’ve used them interchangeably and it’s never spoiled a drink. Also that drink looks good, in fact I’m gonna make one right now while I repaint my bar. Yeah I would agree, they are a little different, but I really don't imagine in that cocktail it'll be a huge difference.
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Apr 13, 2021 04:12
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Comb Your Beard posted:I don't claim to be the authority on anything, but I put about a half oz of Pernod or Herbsaint right in for a sazerac. Just seems the best use of it. Tried real absinthe but buy the more straightforward anise liqueurs. I like it that Herbsaint has the New Orleans heritage. Sometimes I do that too, but with ouzo. Because when you marry in to a greek family, there is always ouzo.
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Apr 13, 2021 15:38
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Anyone have recommendations for a durable Lewis bag?
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Apr 13, 2021 18:10
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Anonymous Robot posted:Anyone have recommendations for a durable Lewis bag? I bought one of the Bulliet branded ones off eBay for $10. Good sturdy bag. I have nothing to compare it too though.
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Apr 14, 2021 15:00
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The brand I bought isn't available any longer, but just look at reviews and check the description for "triple stitched"
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Apr 14, 2021 16:50
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I bought some Pierre Ferrand 1840 on a whim today, and, wow, that stuff is good. On the rocks was nice, but I made a sazerac with cognac and I thought it shone through.
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Apr 18, 2021 10:16
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That's my favorite mid-tier cognac for a reason. It's so rich and flavorful.
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Apr 18, 2021 11:09
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Trying to enhance my own at home cocktail experience and was going to try and reproduce cocktail I recently had but not sure on ratios. Drink was described as: Del Maguey vida mezcal, Cynar, green chartreuse, orange (oils and garnish). Any suggested starting points?
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Apr 19, 2021 19:30
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lifts cats over head posted:Trying to enhance my own at home cocktail experience and was going to try and reproduce cocktail I recently had but not sure on ratios. Drink was described as: Del Maguey vida mezcal, Cynar, green chartreuse, orange (oils and garnish). Up, rocks? If it's up, its probably imo 1.5 mezcal .75 cynar .5 chartreuse .25 simple Express and drop orange peel
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Apr 19, 2021 19:54
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Sandwich Anarchist posted:Up, rocks? Yes, up. Thanks! Just out of curiosity how would you modify for on the rocks?
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Apr 19, 2021 20:33
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lifts cats over head posted:Yes, up. Thanks! Just out of curiosity how would you modify for on the rocks? I wouldn’t be surprised if it’s 1.5 mezcal 1 cynar .5 chartreuse Either up or on the rocks. I think it might be on the sweet side already, I’d do cynar 70 to dry it out a touch
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Apr 19, 2021 20:50
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