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Yeah I wouldn’t bother refrigerating my St. Germain unless I had a ton of extra fridge space. It’s a purely cosmetic change if it happens at all afaik.
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Mar 13, 2024 01:09
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I refrigerate some of my liqueurs that are low ABV and don't get used very often as well.
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Mar 14, 2024 01:01
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my kinda ape posted:Yeah I wouldn’t bother refrigerating my St. Germain unless I had a ton of extra fridge space. It’s a purely cosmetic change if it happens at all afaik. I once back to back'd an oxidized STG with a fresh one and found some slight difference but it was theorized that one bottle was from before the full Bacardi buyout and the flavor may have slightly changed because of different suppliers, so It's also murmured that it's UV and not temperature that does it, but again, no controlled tests to my knowledge.
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Mar 14, 2024 12:35
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I just bought Fee Brothers whiskey barrel aged bitters that were 50% off at the grocery store, and they’re actually okay. I do like the orange tictac fake flavor of their orange bitters and their black walnut is pretty good too so I gave these a chance. Only 17.5% abv vs Angosturas 44.7%. Very mild spice, no burn, smells great but deeply single-note of cinnamon. Barrel aged bitters are generally milder since the point of barrel aging is to take the harsh corners off, so I find these are an acceptable substitute for Ango. That said, I know that Fees flavor profile won’t be for everyone.
JUST MAKING CHILI fucked around with this message at 04:20 on Mar 17, 2024 |
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Mar 17, 2024 04:15
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I also like Fee’s candy orange flavor, though I don’t care for their other bitters. I’ve mostly switched over to ango orange just because I can usually buy it at the grocery store. Drinking on a bottle of batched mai tai’s with super lime tonight. Pure bliss. If I make any drink perfectly, this is it.
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Mar 17, 2024 04:24
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I finally located a 16 oz Angostura.  My experiment with doing a Trinidad Sour with only Amaro di Angostura was disappointing, but a 50/50 amaro/bitter mix was fine so I'm going to be doing that. The amaro isn't bad it's just missing some of the harsher notes of the bitters, which turned out to be important. I love variety too much to be a one drink guy but the Trinidad Sour is a strong choice for my favorite. Never going to be unhappy with a margarita or whiskey sour (with egg) though.
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Mar 17, 2024 04:26
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Anonymous Robot posted:I also like Fee’s candy orange flavor, though I don’t care for their other bitters. I’ve mostly switched over to ango orange just because I can usually buy it at the grocery store. The orange is the one in their line that stands out to me, but I generally don't care for the glycerin based formulas. If you're particular or go through a lot, the 50-50 mix of Regan's and Fee's ("feegan's") is a wonderfully versatile mix.
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Mar 17, 2024 13:39
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JUST MAKING CHILI posted:I’ve made Bobby Burnses a lot over the holidays while entertaining but haven’t drank much this month. I thought since a Bobby Burns is basically a La Louisiane but with scotch instead of rye I made one tonight and added a dash of Peychauds. Great twist to a great drink! Still drinking Bobby Burnses but put a dash of black walnut bitters in it instead, makes such a great drink. I finished off the bottle of Dewars too. Any suggestions for a nice mixing scotch to get, I’ve been thinking about trying Cutty Sark again.
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Mar 21, 2024 02:44
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Famous Grouse and Dewars 18 are my favorite mixing Scotches. They have enough body to stand up to other ingredients but don't overwhelm. Teacher's is also great if you can find it (the US distribution isn't so good).
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Mar 21, 2024 03:03
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Grand Fromage posted:I finally located a 16 oz Angostura. Yeah, the Angostura Amaro is great but is way too soft to be an effective sub in a Trinidad Sour. However, it is legitimately a good Amaro that is fun it a lot of recipes (e.g. try subbing half or all the vermouth in a manhattan with it.)
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Mar 21, 2024 19:26
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I use it in a lot of rum drinks. It's good stuff.
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Mar 21, 2024 19:32
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there's probably names for each one but generally bourbon or rye/amaro/appropriate bitters in the Manhattan 2-1-2 ratios is a winner no matter what Amaro you use, it's actually pretty much my default Amaro consumption method by now lol
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Mar 21, 2024 20:21
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It's apparently called a black Manhattan, I'm absolutely trying that sometime.
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Mar 22, 2024 03:35
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I think that's with Averna, it's really good.
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Mar 22, 2024 06:04
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To my mind the Black Manhattan is with any amaro, not specifically Averna. It's a good fit for it, sure, but it's getting expensive. You should also try splitting the vermouth side! Do a half ounce vermouth and a half ounce amaro. Handy for making more assertive amari play well with others. Then split the spirit side between whiskey and, say, an overproof rum, and now you've got a very complicated Manhattan.
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Mar 22, 2024 06:47
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I tried milk-washing a batch of Paper Planes this past weekend and uhhh... it did not go well. Poured the cocktail into the milk, let it sit for half an hour, poured it into a very fine mesh strainer bag over a big container and let it sit... it's cloudy as gently caress. It's worse than when I began. I got all the larger particles of milk solids out but it's this fine suspension that settles in the fridge after a few hours, but even if I poured the top off, it's still cloudy. Is there a way to fix this?
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Mar 25, 2024 18:44
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The only way I've found to fix that is a coffee filter. You have to pour it and wait for it to drain through. I'll often have multiple coffee filters going to help speed things up.
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Mar 25, 2024 19:17
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Yeah, it takes a long time and numerous filter-throughs.
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Mar 25, 2024 19:21
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So there's a few places where you can fix your technique. First of all, I get better results by pouring the milk into the batched cocktail, not the other way around. No idea why. Also, let the batch sit and curdle for longer, ideally a few hours. I strain mine through a very fine mesh nutmilk bag, coffee filters aren't 100% necessary, but what is necessary is pouring back and forth a few times to get the curd bed to form. Remember that the curds are what does the filtration, getting those to settle at the bottom of your strainer makes it strain much more efficiently. Stirring the punch before pouring into the strainer is helpful because it distributes the curds throughout the liquid and allows you to start building the curd bed quickly, instead of just pouring the mostly-already-clarified liquid off the top and through the filter, which doesn't really get anything done.
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Mar 25, 2024 20:33
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Ok, good to know, I've got it in a coffee filter in the fridge now, slowly trickling. Hopefully there are enough curds to make the filtration work.
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Mar 25, 2024 22:14
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ATK has a good article on this for the future. Scroll down to Dan talking about his findings. Punch to milk he says works best because you're slowly acidifying the solution, so that you can get better clarification. It is what's worked best fo rme. Also at this point I'm able to generally get a decently clear first pass through by using the curds themselves, but it took more than a few batches to really get the feel of it.
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Mar 25, 2024 22:47
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Carillon posted:ATK has a good article on this for the future. Scroll down to Dan talking about his findings. Punch to milk he says works best because you're slowly acidifying the solution, so that you can get better clarification. It is what's worked best fo rme. Also at this point I'm able to generally get a decently clear first pass through by using the curds themselves, but it took more than a few batches to really get the feel of it. That is easily the best-written explanation for how to do this, thank you. It looks like it's clearing up after another day of going through a coffee filter in the fridge - really glad I didn't lose the whole batch. I just hope it doesn't taste like coffee.
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Mar 26, 2024 21:44
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A God drat Ghost posted:That is easily the best-written explanation for how to do this, thank you. If anything, it might taste vaguely of paper. Assuming the coffee filter isn't, y'know...used.
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Mar 27, 2024 13:04
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I've been using coffee filters as a finisher for milk punches for a couple years. If you rinse out the filter like you would before making coffee it gets rid of any paper-y flavor. Even without curds a coffee filter is fine enough to get rid of that particulate matter that can gather at the bottom. I like to do two passes through curds, then a final one through a coffee filter to catch anything remaining.
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Mar 27, 2024 16:03
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Has anyone tried rice washing? this is new to me but really curious how this would turn out. I wonder how much it adds? Haha sorta blowing my mind.
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Mar 30, 2024 02:55
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I mean, if you want rice dust as an ingredient in your cocktail, go for it. Unless you are going to thoroughly rinse the rice before this. But even that isn't going to get rid of it all.
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Mar 30, 2024 03:41
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The site hides all user comments except for one, and that one basically says "Thanks everybody in the comments for convincing me not to try this at home!" A ringing endorsement.
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Mar 30, 2024 04:04
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Obviously the point of the technique is to get the rice dust into the cocktail. Have you ever drank the water from washing rice? It’s good. I just simmered some daikon in water from washing rice for part of dinner yesterday. Using rice washing water to cook is a traditional East Asian technique for some dishes. OP try it and report back. I wouldn’t rice wash everything all the time, but it’s a cool and legit technique.
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Mar 30, 2024 04:53
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Apparently it was with sushi rice initially. I'm curious if it works now with all types of rice, as well I was always thinking to wash my rice because you were getting rid of not just starch on the outside. Well I definitely think I need to try it, will do some ab testing, maybe see what happens if you cook that rice afterwards, I can't imagine much, but you never know.
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Mar 30, 2024 06:41
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I finally got my hands on a bottle of Chartreuse. If you're in Rochester NY, I can let you know who had it (one more bottle left)
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Apr 1, 2024 00:15
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Kinda want to get back into brandy. But I don't want stuff that tastes mostly of raisins. Would Ararat from Armenia be good?
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Apr 3, 2024 19:46
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Comb Your Beard posted:Kinda want to get back into brandy. But I don't want stuff that tastes mostly of raisins. Would Ararat from Armenia be good? Applejack or Tuica
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Apr 4, 2024 17:16
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The Armenian stuff is pretty good, though typically a little less aged than European styles. My favorite brandy is slivovitz. Go for that.
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Apr 5, 2024 02:24
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Counterpoint: don’t go for that.
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Apr 5, 2024 08:59
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Try to find chacha It’s Georgian and oh my god
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Apr 5, 2024 14:02
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Comb Your Beard posted:Kinda want to get back into brandy. But I don't want stuff that tastes mostly of raisins. Would Ararat from Armenia be good? I ended up getting St-Rémy Signature since the VA ABC is more limited. Pleased with it. Next trip to MacArthur beverages in DC I'll keep a look out for these more exotic ones. Comb Your Beard fucked around with this message at 19:42 on Apr 5, 2024 |
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Apr 5, 2024 19:39
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Jean-Paul Shartre posted:Counterpoint: don’t go for that. Lookit dis guy who don't like balkan white lightning.
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Apr 6, 2024 07:48
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St Remy is excellent value for the price. Make all the cognac cocktails with it, it’s excellent.
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Apr 6, 2024 18:27
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Is it okay to prep drinks in advance? I mean, for a tiki drink, prep the alcohol and syrup and let them sit a couple hours? It seems like it should be okay but google isn't much help. I know you don't want juice sitting out, but syrup is more stable, in sitting in a container with the booze seems safe.
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Apr 9, 2024 02:18
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Waltzing Along posted:Is it okay to prep drinks in advance? Yes, this is totally fine. I make mai tai base with rum, curacao, syrup, saline, and orgeat a day ahead of time and find that it comes out better than mixing it on the spot.
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Apr 9, 2024 02:20
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