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Rotten Cookies posted:Banana Jack rum (Very banana-ey. Don't know what to do with this.)
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Sep 25, 2011 17:25
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Ohio has stupid liquor laws and I need to buy some absinthe. I don't want to end up buying a lovely bottle, what are the brands I should be looking for. Never going to drink it straight/dripped, need it for other cocktails.
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Oct 22, 2012 22:00
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Kenning posted:Well, if you do invest in a $50-$60 bottle of absinthe the fact is it will last a long drat time, since what are you really gonna use absinthe for? Sazeracs, Corpse Revivers, maybe the occasional Obituary Cocktail. I personally think that's a worthwhile thing to keep in the bar, because, like something like Chartreuse, real absinthe makes a difference in a cocktail, and it sucks to not have it, even though it's pricey as gently caress. I plan on getting a real bottle, mostly to rim or use in a splash. Have never drank much of it, doubt I'll every try it with a dip or anything. But I love Sazeracs and it looks like other cocktails I see with it I'll love as well, including the two you mentioned. Going through that site though, the bottle I recognize that is in stock around my area is Lucid, which as I suspected by the look of the bottle, is very middle of the road and is around 70 dollars... Hopefully the other bottle ends up being better when I can get over there.
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Oct 25, 2012 02:41
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Salvor_Hardin posted:Klauser, I was recently gifted a bottle of Italian "mirto" and a bottle of Benedictine. Any recommendations for cocktails that use either of those? 4 parts: Cognac 2 parts: Benedictine 1 part: Fernet Branca 8 parts Rye 3 parts Fernet-Branca 1 part simple syrup dash of Angostura bitters (per standard cocktail) /e - No idea why I added the Toronto.... Submarine Sandpaper fucked around with this message at 17:18 on Dec 18, 2012 |
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Dec 18, 2012 16:25
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What are some good layered or floated cocktails, I made quite a few JFK Harris cocktails this holiday season and they were a big hit, getting people drunker than normal. Recipe: white rum, lemon juice, sugar and mint on the rocks with a float of red wine
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Jan 14, 2013 22:50
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Klauser posted:Boulevard de Reves - 1.5oz bourbon, 1oz sweet vermouth, 1oz Campari. Stir/coupe/aged rum float, lemon peel garnish.
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Jan 15, 2013 05:07
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Klauser posted:(who posts a recipe for 2 drinks by default) 
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Apr 13, 2013 01:53
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Demon_Corsair posted:I have decided this summer that I want to get into some tiki/rum drinks, where is a good place to start? If it's a book you are looking for this is the best. http://www.amazon.com/Beach-Bum-Berry-Remixed-Jeff/dp/1593621396/ref=sr_1_1?ie=UTF8&qid=1368387303&sr=8-1&keywords=beachbum+berry+remixed
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May 12, 2013 20:35
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Comb Your Beard posted:Ha well I expected some hate. I wanted to say the Grenadine I bought practically ruined the drink, while the Maraschino juice (Giant brand) was enjoyable in a nostalgic way. Although ostensibly they shouldn't be that different. I just have poor results with dissolving sugar even when I try to start with non-chilled liquids and I'm too lazy to make simple syrup. Better than resorting to the splenda concentrate drops I have. I realize the liqueur is completely different, just wanted to see if anyone thought it was appropriate to this. I think rather than starting with an old fashioned to make your "old fashioned", you should start with something else. The following recipe is from Bitters which is a fantastic book. quote:The Autumn Sweater
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Jul 1, 2013 23:23
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Canadian Bakin posted:What's the best way to turn a dessert wine into a cocktail? My dad brought home a bottle of raspberry, and I haven't a clue what to do with it. Other than drizzle over ice cream or mix with sparkling wine. Am I on the right track with either of those ideas?
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Jul 17, 2013 03:09
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The Hebug posted:Unlike flavored vodkas, gin is made by infusing and redistilling.
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Aug 16, 2013 01:22
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So I picked up a pair of these giant ice cube trays and don't know what to do with them. So far I've just used them to make an iced tea punch thing to have with cigars, but that will not be appropriate when the weather starts turning. They do not really fit in many of my glasses either. Right now I'm thinking of maybe hollowing them out and having ice shot glasses, but that's just a party gimmick. I'd hate to just have to grab a pick and use these as my big cubes to make crushed ice or jagged cubes for presentation.
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Aug 20, 2013 02:22
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rxcowboy posted:Which leads to my question: If I'm using it just as a mixer, what's a good blended scotch to try? I've read excellent reviews of Teachers, Black Bottle, Famous Grouse, White Horse and Chivas 12. I'd be using the scotch for Manhattan's, Old Fashioned, Sours, Affinity and even Scotch and Soda. All of the ones I've mentioned are pretty close in price around here between 18-25 a bottle.
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Aug 23, 2013 03:03
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What are some good neat cocktails. Going camping this weekend and don't want to drink just beer. Ice will not be available/plentiful.
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Aug 28, 2013 17:05
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zmcnulty posted:I'll get them a lot of the time I'm at a club/bar where everything is overpriced and costs $x. Why would I spend $10 on rail gin & tonic gun for minimal drunkenness when a long island is the same price but a lot more drink? I guess the right answer is not going to those places at all, but decent cocktail bars rarely have single women where I am. For content, what're some good cocktails for cachaça rather than muddling a cube of sugar with half a lime? Submarine Sandpaper fucked around with this message at 02:42 on Oct 25, 2013 |
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Oct 25, 2013 01:10
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For mixing bourbons I usually rotate the following bottles: Buffalo Trace Bullet Elijah Craig 12 year Four Roses (cheapest) And I try to always have some Weller for wheated bourbon cocktails. As a disclaimer I have not had Evan Williams Black. /e - Makers is good on occasion and ladies tend to like it for some reason, but for the price point and what it offers you should not use it as your staple mixer.
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Nov 26, 2013 01:31
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I should have specified yellow label. Thanks though, I did not realize that. When I was at the distillery last year they did not have anything Bulliet related.
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Nov 26, 2013 04:13
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^^^^^ /efb Don't, know you like the triple sec drinks before you grab a bottle of Cointreau that may only be used for an occasional marg. If you like Campari, and please be sure before you buy a bottle, you will use it tons. I'll suggest Espolon for tequila Cruzon for run Bluecoat for gin RE: bourbon Mr. Wookums posted:For mixing bourbons I usually rotate the following bottles: Maraschino before Chartreuse unless you can find the smalls. Famous grouse for scotch you didn't ask for, it's a good mixing one for the cheap.
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Dec 4, 2013 04:56
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Shifty Pony posted:Just got back from a date at a new place that specializes only in cocktails and will match you with a new one if you give them a listing of what you like and don't like. So I had a gold rush for the first time and I must say what a darn tasty drink!
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Dec 7, 2013 04:05
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Slimchandi posted:Maybe I'm on my own here, but I'm struggling to justify using more expensive ingredients in my cocktails these days. I bought a bottle of Martin Miller gin - probably about 30% more expensive than my usual Beefeater - but couldn't tell any difference in a Negroni or other mix. I think the only thing I would go for is a high proof bourbon for an Old Fashioned (like WT101), but everything else I'm sticking to mid-range ingredients from now on. For your bourbons do not worry about proof first, rather the rye/wheat percentage. Try at a bar first if you can, make martinis, love gin.
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Jan 15, 2014 22:57
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Nicol Bolas posted:I am at least two skill levels below most people in this thread, but don't you normally shake and strain a manhattan? I thought you did because the bitters help incorporate air into it which gives the drink a kind of a different flavor & feel, I believe. Maybe I'm full of poo poo and I've been doing it wrong since the beginning of time, but I always shake my manhattans. (Am I doing it wrong, thread?)
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Jan 22, 2014 18:57
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bunnyofdoom posted:So, tonight, I realized I have actually run out of room in my liquor cabinet. THerefore I am getting a bag of lemons after class, making up a batch of simple syrup and then going to town. Thinking of killing a bottle of gin with aviations, then switch to clearing out a bourbon with whiskey sours, then maybe getting drunkenly inventive with what's left.
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Apr 2, 2014 21:11
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There are non HFCS ones on the market as well, but usually are not reduced as much as I'd like.
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Jul 29, 2014 21:24
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jason posted:I'm looking to make a large batch of some kind of gin or rum based drink to bring to an adult softball tournament this weekend in an igloo cooler. It looks to be at least 90 degrees this weekend so ice cold and refreshing is the key. This is will be more of a binge drinking event than a classy cocktail party so no high dollar spirits, champagne, etc.
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Sep 9, 2014 21:36
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jason posted:Liking both the watermelon/lime/mint and the south side ideas. Kenning, I have actually made that punch and one other you posted for different parties and they were a big hit. For this though, I think I'm leaning towards something with cucumber or watermelon (or both!)in it. Those two ingredients just scream hot summer day to me.
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Sep 10, 2014 15:24
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GrAviTy84 posted:Any suggestions for fun things to do with Aperol? I got some for aperol spritzes but now I'm bored with those.
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Sep 10, 2014 19:59
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Hoperol flip is pretty good.
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Nov 14, 2014 21:51
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Fresh eggs?
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Jan 6, 2015 17:09
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Gravity Pike posted:I'm sure that this has been answered to death, but I'm unable to find it in the first or last few pages: What is your preferred mid-range gin for martinis? For gin/tonics? I tend to get Tanqueray as a "safe" pick, but I'd love to know if I'm missing out on something better by not spending the extra $10.
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Feb 12, 2015 15:20
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Scythe posted:You've already got a ton of good responses, and I'll never turn down a Wild Turkey 101-based drink in particular, but I wanted to recommend Weller Antique as well. It makes a great boulevardier. Because of its rarity alone, I'd recommend staying away from mixing with it.
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Feb 13, 2015 15:36
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Scythe posted:Well, now you're worrying me! I feel like I see it around here in NYC all the time, but Astor Wines is out which is never a good sign. I'll be sad if it's discontinued, it's my standard wheated.
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Feb 15, 2015 21:18
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old fashioned is about as cheap as it gets without being a turd. Followed by martini/manhattan Submarine Sandpaper fucked around with this message at 19:18 on Feb 21, 2015 |
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Feb 21, 2015 19:14
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Huh, at every place I've been that has cocktails with egg available, they've just cracked an egg for it.
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Mar 24, 2015 22:44
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Not a shot of bitters, but a Saywer is pretty drat good too
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Apr 8, 2015 23:44
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Cleveland is 12-18  With that in mind, the best cocktails I've gotten in this city are at: Velvet Tango Room Society Black Pig
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Apr 14, 2015 22:04
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Whisky (or ______ ) sour. Manhattan sours are cool for looks.
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Apr 18, 2015 01:19
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Since you have mint a south side iirc as well.
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Apr 30, 2015 02:08
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At least from the FN, Aunt Sandra didn't make things with a million parts sugar.
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Jun 9, 2015 10:02
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Generally I've seen that unless you are at a place like the four seasons you need to actively hire a bartender separate of catering otherwise it'll be some person who has the equivalent bar experience as just serving from a cafeteria. Open bars are dangerous for me since they're made so inconstantly, I can't tell how much I've been drinking. If you won't hire a bartender at least buy a few good kegs.
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Jul 19, 2015 20:21
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| # ¿ Apr 26, 2024 18:35 |
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The irony is at most places if you order a martini with a rim of vermouth you actually get straight vodka.
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Jul 21, 2015 16:11
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