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Toast Museum posted:Anyone have an opinion on Pierre Ferrand Dry Curaçao? I've already got Cointreau and Grand Marnier; is it different enough to be worth getting? Comb Your Beard posted:What's the best triple sec for Margaritas? Looking for a price point between DeKuyper and Cointreau. Could just splurge for Cointreau if it's really worth it. I just like to add a splash. I recently switched from PF dry to Rhum Clement Creole Shrubb. I don't stock any other orange liqueur at the bar. I like the shrubb because it has a clean orange flavor and is just sweet enough for drinks that don't call for any other sweetener(I keep both at home, I personally enjoy the lack of sweetness in the PF) Toast Museum posted:I just made oleo saccharum for the first time yesterday, and it really is tasty stuff. I went with lime because that's what I had on hand, but I look forward to trying with other citrus. You can make a pretty solid yuzu approximation with lemon, lime, orange, and grapefruit Also, for those of you playing with oleo, try one step further and mix it back into the juice from the citrus you zested. Lime sherbet makes awesome daiquiris
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Apr 26, 2017 18:05
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Johnny Truant posted:Finally got around to purchasing the nicer Boston shakers and an OxO strainer... and the shakers are on back-order and are arriving a week later than the strainer. Did you get Koriko shakers?
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May 12, 2017 15:21
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Return em! http://www.cocktailkingdom.com/set-of-two-korikor-weighted-shaking-tins $17 for a set of Koriko. Perfect seal, easy to pop. I put thousands of cocktails through my work sets and except for some scratches they're as good as new. Anyways, shakers aside, what is everyone using in their kits?
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May 13, 2017 07:22
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Vitamix(or other serious blender) 1 lb ginger, chopped roughly 5 cup water 5 cup white sugar(demerara for a richer taste) Blend, strain solids Keeps a couple weeks, yields 2 quarts
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May 23, 2017 03:00
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I find that peeling makes little to no difference and is labor and time intensive
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May 24, 2017 01:41
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Also intrigued, no one in my neck of the woods gives a gently caress about agave spirits
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May 28, 2017 09:24
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I like mine 2 3/4 3/4. But yeah daiquiris, sometimes a dash or two of ango is nice in there as well
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May 28, 2017 18:59
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Grab a bottle of clement cane syrop for super trad ti' punch
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May 29, 2017 00:18
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Shrubs are good to go as soon as you add the vinegar, however they get better as they age. Do you already have some falernum kicking around?
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Jun 27, 2017 04:14
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I like to do a burnt cinnamon syrup. Use your handy torch to char whole cinnamon sticks. Quench in simple syrup(really good with demerara), rest it for a couple days. Also seconding the idea of making vanilla sugar. Split, scrape, muddle, and rest the sugar. Should pull out some solid flavors
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Jul 23, 2017 17:36
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Alright guys, time for one of my favorite tricks. Head over to your local Asian market and buy the largest Thai tea filter you can find. Add liquid about half way, twist the bag to close it so liquid can't come out of the top. Squeeze away, rinse bag after a couple of times. Awesome for spice infusions, ginger syrup and anything else with hard to remove particles. e: grab a couple, you'll use them for everything e2: I used it for filtering citrus for draft cocktails as well The Bandit fucked around with this message at 12:04 on Aug 4, 2017 |
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Aug 4, 2017 12:02
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I think it might do unpleasant things, but give it a shot for science and let us know what happens!( Now I wanna try lemon with dem and torch it)
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Sep 19, 2017 02:42
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A 2:1 Japanese style jigger is the only one you need. How often does something call for a 1/4 oz that doesn’t also call for a 1/2 or 3/4? Just measure your 1/2 oz then add the 1/4 before you dump it into your shaker
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Jan 31, 2018 15:41
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Fart Car '97 posted:I've spent a lot of time using both styles of jigger, I often switch between both styles to keep my muscle memory fresh, and I still find the CK Leopold to be the fastest, most practical jigger. The 0.25 oz measure is great, especially when you're making bespoke drinks or doing R&D and need minor tweaks Yeah I feel you, I was more directing at someone buying tools for a home set up. If you’re only getting one(and there’s better things to spend a bunch of money on than multiple jiggers) I think it should be the Japanese style. I also am not a fan of the Leopold style jiggers, but it might just be because I have big hands and I find it awkward. For the record we keep a 1/2:3/4 at each station on the bar and I grab it specifically for something off menu at least once a night. e: Edmond enjoy your pretty Leopold(no sarcasm, it’s a nice looking tool), it will do an excellent job for you. Not trying to throw shade in here, this thread is most excellent. The Bandit fucked around with this message at 17:41 on Jan 31, 2018 |
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Jan 31, 2018 17:39
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I find Ango to be fairly unique and important. I have some other aromatic bitters that are great in certain drinks, but don’t work as well in some cocktails. Also, you can’t make a Trinidad sour without angostura. For orange bitters regans and ango orange are good, but my personal favorite is Berg and huack. They’re definitely a bit pricier, but that’s what I keep at home.
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Feb 9, 2018 05:05
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Origami Dali posted:Is there a brick and mortar that carries Kina l'Aero d'Or, and is it worth tracking down? Just find a small local liquor store and ask them to order you a bottle.
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Feb 9, 2018 19:06
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I always use a coil to help foam drinks. I don’t clip the ends together though. And with cream drinks, like an RGF, I shake with ice to chill the cream first. Then, dry with the coil and a third longer shake with ice to get it as cold as possible. I was also taught to chill the soda water gently with ice and put that in first in the Ramos
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Feb 15, 2018 18:52
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I use Ango and Peychauds personally
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Feb 20, 2018 17:42
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Comb Your Beard posted:Mint julep season is coming up for me. What's the best method for mint syrup, Morganthaler with the blanching, blending, fine straining, or steep in hot syrup and cover? Can anybody vouch? I'm gonna try to use multiple kinds of mint this time. Blanch and blend, IMO. Keeps flavor and color much longer E: I usually to a ~10s boil and shock immediately. I never noticed a cooked mint flavor
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Apr 5, 2018 20:35
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I guess of we're talking watermelon and lime and gin, I'll offer up aloe as a solid compliment
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Jun 9, 2018 04:53
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We're doing a rhubarb syrup right now. Poached rhubarb, blended with sumac and corriander. Paired with grilled apricot vodka, a touch of aperol, lemon and peychauds
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Jun 10, 2018 17:14
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vlad3217 posted:So I think i'm going to make something in this vein next weekend along the lines of: I’m doing a 5 spice cider reduction right now. I toast off my spices and add the cider. Let it reduce by about 2/3rds and then add half by weight of demerara sugar to provide balance. I think that it would be solid with rye and lemon. What ginger beer are you planning on using?
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Nov 13, 2018 05:16
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Yeah that’s pricey, but if they’re starting from whole fruit then I can see that being about right.
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Nov 13, 2018 16:30
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As long as the glassware is made out of duct tape
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Nov 14, 2018 21:10
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Comb Your Beard posted:Does Clement make any bad products? I think I would buy anything from them. They make good stuff, if you get a chance to go on the Clement/JM tour it's fantastic. Bonus, a bunch of bottllings that don't come to the US(500/700ml that can't be imported). Also, they're baby brand Damoiseau has a dope over proof unfiltered agricole.
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Jan 20, 2019 21:34
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I always liked Rowan's creek and some of my buddies are obsessed with the Willett pot still. Rowan's probably comes in at $40ish and pot still is $70ish if you can find it.
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Feb 7, 2019 17:56
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Fart Car '97 posted:That's fuckin rad dude. It's gotta be fresh grated cinnamon for it to work well. I think the powder holds too much moisture.
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Feb 14, 2019 05:37
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poop dood posted:I've never had a smoked cocktail that wasn't a gimmick in a strip-mall bar. That being said, since you have one you can do whatever with, experiment! Make smoked marshmallows for authentic-tasting homemade s'mores! Smoke some nuts for snacking! It can be done, I use it as a garnish essentially. But I also don’t use a smoking gun, haven’t been happy with the results and flavors for cocktails. Cinnamon smoke can add a nice aromatic element to a glass. Burn cinnamon on a slate, put glass over it. Build your drink, strain into said glass. A guy I used to work with was obsessed with doing smoked old fashioneds. He would use the gun to fill a liter bottle with smoke, pour stirred cocktail into the bottle and swirl. It definitely made things smoky but not always in a pleasant way.
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Feb 21, 2019 16:39
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BrianBoitano posted:
If you’re looking to do some serious juicing I strongly prefer a ra chand. Much more stable, the height is perfect for a 1 quart deli container, and they tend to stay together. I’ve also never broken one, and have broken or had a tender break at least three of the “pretty” ones.
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Jun 20, 2019 19:00
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) at a time this thing is the tits. Never going to break, dishwasher safe important bits.
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Rotten Cookies posted:Do you happen to still have the broken ones? If so, would you be willing to part with the two cones pieces that squeeze the citrus? I mean, I have a 2 ton arbor press here not doing anything. Unfortunately not, they got left behind at a former jobs.
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Jun 21, 2019 00:05
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Just take a yeti or hydroflask. Throw a toddy in it. It’ll stay hot all day. Everyone else has one, wouldn’t look out of place walking down the street
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Oct 20, 2019 20:58
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Why? Hot cocktails can work, just make it interesting. I like rye and averna personally. e: basically a gold rush with averna and a little less honey The Bandit fucked around with this message at 02:43 on Oct 21, 2019 |
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Oct 21, 2019 02:41
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I like pigs nose myself. Monkey shoulder is too sweet imo. At work we do: 1.5 grouse .75 lemon .75 honey .5 ginger juice Heavy Laphroaig spray
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Oct 29, 2019 04:37
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Star War Sex Parrot posted:That reminds me: I got a bottle of Laird’s Straight Apple Brandy recently and the first thing I made was a Diamondback (Rittenhouse, apple brandy, and green Chartreuse) and man it was too stiff for me. I don’t know if they’re expecting 80 proof apple brandy instead of 100 but I’ve gotta stir the next one longer I think. I think that's the point of a diamond back. What ratios were you using? In Boston 1:1:1 was pretty common. Pretty brutal, but a good way to get your night started after working Friday night dinner service. Where I'm at now 1.5:.5:.5 seems preferred with some people even subbing yellow to bring down the abv and add some sweetness. I snagged a bottle of Laird's cask strength store pick when I was in Vegas last week. First time I've seen one. Four and a half years 127 proof. Seems pretty solid to me. Richer apple flavor, pronounced barrel notes, surprisingly easy sipper.
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Dec 20, 2019 07:13
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PanzerSagan posted:
Is this pre or post vieux carre?
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Dec 23, 2019 23:49
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Scrappy’s GF bitters are my go to
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Apr 9, 2020 01:44
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Add a little citric to the beet infusion and keep it cold. It browns out pretty fast otherwise.
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May 26, 2020 08:40
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Sandwich Anarchist posted:What? Are you saying the beet infused gin goes brown? I’ve had issues with beet infused rum oxidizing and going brown for sure
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May 26, 2020 18:26
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I’ve done raw and roasted, I think the flavor is better raw and iirc that’s when I had the issues. I’m talking 2-3 weeks. I was just saying for home use you might want to take precaution to preserve it because the color will go off.
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May 27, 2020 07:59
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Maybe zirbenz? Or genepy? Something like 2 gin .5 alpine spirit .25 syrup Bitters Absinthe rinse
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Jun 9, 2020 06:15
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