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lifts cats over head posted:I'm not very good at predicting results so I wanted to check here. I'd like to make this cocktail but with bourbon instead of gin and wanted to get some opinions/suggestions. Thanks in advance! The astringency of gin would complement the flavors in there more than sweet bourbon. Maybe try rye instead of bourbon.
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Dec 29, 2018 20:05
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| # ¿ Apr 19, 2024 22:42 |
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I made an old fashioned with 100 proof knob creek and galliano last night and it was surprisingly really good. 6 dashes of bitters, orange and ango, no sugar (gall is sweet enough). Floral and smooth, slight anise bite.
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Jan 7, 2019 22:37
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poop dood posted:An Improved Whiskey Cocktail also includes absinthe. Yeah, no absinthe or sugar, but I suppose it is really close
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Jan 8, 2019 13:45
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Biomute posted:I thought the point was to avoid chilling the drink before the shake to better emulsify the eggs. It's more about controlling dilution due to melting ice
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Jan 9, 2019 04:48
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MAKE NO BABBYS posted:Yeah I’m not reading 194 pages. What’s your point? Probably the part he pulled out and put in a quote
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Jan 14, 2019 17:59
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Biomute posted:halved, maybe hulled and re-stuffed But enough about your mom
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Jan 17, 2019 21:35
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This confused the living poo poo out of me
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Jan 19, 2019 01:20
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The Hebug posted:I've been using Mixel for a little while now, it's seems pretty full featured if you can tolerate the pixel art. I also got all of the in-app purchases as a gift, so I'm not sure of its value if you're paying for them individually. They seem to take most of their recipes from well-regarded sources, you can input custom recipes, track ones you've tried/want to try/favorite, manage inventory, search by ingredient, find a random drink with what you have on hand, have it recommend what to buy next, etc. Probably forgetting some things, but those are what I primarily use it for. I picked this up and bought the full pack and it is unreal. One big thing it does that is probably my favorite feature is it will suggest substitutions based on what you have (you don't have allspice dram, but your Pimm's might work!).
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Feb 3, 2019 21:01
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Comb Your Beard posted:What can you do with these cocktail wise? Are they the same as Sevilles, meaning same as the "orange punch" from the punch list? Skin good for oleo? Just juice? I believe those are just another name for Seville, yes.
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Feb 6, 2019 19:28
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Knob Creek 100 proof
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Feb 7, 2019 16:14
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Fart Car '97 posted:Under $100 is an incredibly wide net mate, at that point you're looking at like 95% of all bourbon Yeah, even something like Elijah Craig 12 year is only around $75.
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Feb 7, 2019 16:40
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MAKE NO BABBYS posted:The 12yr hasn't been made in years, it moved to a NAS bottling so there's now small batch and then barrel proof. Also, I buy it wholesale here in SF for $22.75 a bottle so if you're paying $70 that's pretty wild. I'm not buying it, I was just going off what I could find online.
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Feb 8, 2019 00:56
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Thinking about working with my bar manager to do a clarified milk punch for the restaurant. Any of you guys have any insight into making it in large batches? (I mean LARGE batches; we do like $12mil a year in sales)
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Feb 14, 2019 14:38
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Fart Car '97 posted:They're excellent for large batches. Sitting overnight is best because you can rack much of the solids off that way. Ok, so we would place those bags in a container and pour the mix through the bag, so we can just lift the bag up later?
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Feb 14, 2019 16:25
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BrianBoitano posted:Dunno if I'm just flawed but I think I like my 11 y/o unrefrigerated dry vermouth as much as my brand new bottle, which I planned on coddling. The former was Boissiere Extra Dry and the latter is Dolin de Chambery. Nah I'm the same. I have no problem with my unrefrigerated vermouth
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Feb 17, 2019 04:32
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You can make or get smoked bitters, and flaming an orange peel adds a smoky punch to anything.
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Feb 21, 2019 16:53
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We do a Brown butter washed old fashion at my restaurant. It's pretty good
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Feb 21, 2019 19:24
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BrianBoitano posted:Anybody do saline solution or a pinch of salt in their drinks? I need to do a side-by-side, but it seems like a reasonable theory. I started doing this recently. Tried side by side and it is a noticeable improvement. I keep a dropper of saline on hand now and add a drop to every drink.
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Feb 23, 2019 01:31
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chitoryu12 posted:I don't know of any app that replicates physical flash cards, so if you really want something like that I'd say to buy flash cards. If you want a recipe database, check out Mixel. It's a pixel art-based app that lets you fill a virtual kitchen with the ingredients you own and gives recipes based on what you have, in addition to potential substitutes for some ingredients. If you buy the add-on packs (which is just like $12 for lifetime access), there's hundreds of recipes. Seconding this. I have a solid 470 recipes I can make with what I have on hand.
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Mar 20, 2019 15:02
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zmcnulty posted:So I may be able to interview Dale DeGroff. Anything special I should ask? Maybe if there are stairs in his bar? Ask him that, and then just stare at him until he leaves
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Mar 21, 2019 00:14
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Knob Creek cask strength is really tasty and not too pricey, should be easy to find as well.
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Apr 15, 2019 14:29
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Yuns posted:I had a really nice variant on an old fashioned this week. It was called an Moda Italiana, an Italian Fashioned. They listed it as old fashioned with fig and herb infused rittenhouse rye and crown royal, zucca rabarbaro, cappelletti amaro alta verde. It used a fig and a cinnamon stick as the garnishes. I wish I could deconstruct it. I would ask the restaurant but I'm probably not in their good graces as I complained about the terrible service we got later in the night. Great food and drink but zero service later in the dinner. You got bad service at an Italian restaurant? 
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May 19, 2019 22:10
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Been playing with the Ramos Gin Fizz, trying to execute it in as little time as possible. I've managed to create a thick foam within 2 minutes, gonna keep trying.
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May 21, 2019 12:52
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Whalley posted:That's an insane foam for two minutes, holy poo poo. I don't make Ramos Gin Fizzes very often, but even dry shaking for like five minutes I don't get nearly that much fluff I shook all ingredients except the cream for a minute with 2 1 inch cubes, then removed the ice, added the cream and the spring from a Hawthorne shaker in and shook for another minute. Let the drink settle in the glass for a minute or so, then I ran seltzer down a bar spoon into the glass to raise the foam. I think I can get a more stable, stiff foam with more shaking, going to try today. Sandwich Anarchist fucked around with this message at 16:26 on May 21, 2019 |
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May 21, 2019 16:12
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I mean, I've stolen rum, if that's what you mean.
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Jun 6, 2019 12:27
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RC Cola 
Sandwich Anarchist fucked around with this message at 21:54 on Jun 7, 2019 |
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Jun 7, 2019 21:49
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Used to do RC, Crown, and King's ginger. Called it "Three Kings" lol
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Jun 8, 2019 12:27
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Comb Your Beard posted:I made orgeat from a 1:1:1 base of pumpkin seed, almond, cashew. Honestly straining it was terrible, I used an old undershirt. Didn't someone on here say that nut milk bags are the best strainers out there for various projects? Yeah, they are.
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Aug 2, 2019 15:24
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How about you just buy a drat lemon
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Aug 23, 2019 23:18
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Finally got my bar setup finished, real happy with it.
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Aug 24, 2019 00:35
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Ralith posted:This stuff is awesome for candymaking, especially when combined with a little citric acid. I'll be interested to know if you find a good way to use it in drinks. Hey, anyone ever used pure citric acid in a drink? No, but I've had drinks that use acid adjusted orange juice, where they add citric acid to oj to make it more sour.
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Aug 24, 2019 01:33
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prayer group posted:Refrigerate your vermouths and sherries. I do, I just pulled everything out for the pic
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Aug 24, 2019 04:00
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Professor Wayne posted:I have a bunch of peach brandy leftover from making a punch. It's pretty terrible on its own. Any decent cocktails I can make with it? Sex on the Beach, dawg
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Aug 30, 2019 20:45
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Imagine defending this guy lol  
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Sep 11, 2019 22:20
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The price is fine. Making SURE the article says the bourbon is expensive is annoying. You ask who cares if he is an rear end in a top hat? Me. I do. It's almost like different people can like different things, and by the same token can not like different things. How goons never seem to get this mystifies me.
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Sep 11, 2019 23:27
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I made their signature house cocktail just now. It's 2.5oz El Dorado 15 year (lol I used 5 year) and 3.25oz red grape juice. It is Not Good. Granted, I'm using lower quality ingredients, but this is so aggressively bad I don't think it would matter.
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Sep 11, 2019 23:51
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The Maestro posted:Take your own advice and be ok with someone liking it.  Me saying I think the guy sucks and is stupid does nothing to take away your enjoyment of the place. You can like whatever you like, and I can make fun of whatever I like. The enjoyment of something isn't a zero sum game lol. It's the whole "free speech means you have to let me say whatever I want but aren't allowed to be mean to me about it" argument, and is stupid. Sandwich Anarchist fucked around with this message at 19:57 on Sep 12, 2019 |
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Sep 12, 2019 19:53
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E: prolonging a stupid slapfight for no reason
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Sep 12, 2019 22:56
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Ok my dude
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Sep 13, 2019 02:04
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| # ¿ Apr 19, 2024 22:42 |
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The drink tastes like rubbing alcohol. The grape juice just accentuates the alcoholic bite of the rum, it's terrible.
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Sep 13, 2019 02:43
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