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22 Eargesplitten posted:A gimlet is one of my favorite gin cocktails (although I'm a philistine and use Rose's at home). Don't feel like a philistine! It's a whole tradition as described by Raymond Chandler in The Long Goodbye, https://tohaveandhaveanother.wordpress.com/2012/03/26/have-a-gimlet-tonight-to-honor-raymond-chandler/. quote:As for Chandler, the Gimlet practically steals the show in the Chandler’s 1953 classic The Long Goodbye. The drink plays an integral role in the relationship between Marlowe and his tragic friend, Terry Lennox:
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Apr 17, 2015 20:26
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I've made it before and wouldn't really again. Fun to do once perhaps but for me at least the straining gets old quick and I don't go through enough of the stuff to justify the time spent. YMMV of course depending on your circumstances, but unless you anticipate making a lot at once and using it up, I wouldn't worry too much.
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Mar 28, 2019 17:12
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BrianBoitano posted:I've made the SE recipe once and it was great but I've never tried a commercial version so I can't really compare and say if it was worth it. Do you wash it in the dishwasher? the laundry? or are they not reusable.
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Mar 28, 2019 21:26
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Anyone have any fun recipes that use pineapple syrup? I made some on a lark to use up some pineapple and want to find some fun things to do with other than just old fashioneds.
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Apr 22, 2019 23:32
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Kenning posted:If you've got an event coming up you could make a Gowanus Club Gin Punch! Ooh that does look really nice. I might even create an event as an excuse to make that punch. ColHannibal posted:Use with fresh lime and tequila for a nice pineapple margarita. Great idea!
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Apr 23, 2019 16:50
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Kenning posted:Yeah Limmer's will be good for that. I nearly always use New Amsterdam for the gin, which is really mellow and tasty. Really great! And a hit with my coworkers, a number of whom 'don't drink gin'
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May 8, 2019 21:00
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Halloween Jack posted:I'm more of a Camparty guy. Have you had an absinthe frappe? It's really good.
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May 26, 2019 03:40
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Rotten Cookies posted:
Interesting, I've never heard of that for stuff that doesn't contain alcohol, is the sugar concentration high enough that you get a separation between syrup and water to remove?
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Jun 18, 2019 17:50
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Rotten Cookies posted:The juice concentrate drips out/thaws first leaving behind some ice, yeah. 6 liters of watermelon juice concentrated down to 2 liters. 1 honeydew gave me about half a liter of concentrate. I toyed around with the idea of giving it another round of freeze distillation, but gently caress it, it was God drat delicious, and didn't survive to see another round of freezing. That's awesome I should try that. Are you just blending then straining or do you have a more indepth/advanced juicer?
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Jun 18, 2019 22:12
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I bought Old Grandad bonded and have so far been disappointed. I have fond memories of regular Old Grandad, and saw some decent reviews, but so far it's come across as super light, more like a blended scotch than a bourbon. It's really quite odd. Not sure if I'm the problem, will give it a few days, but what a weird feeling.
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Jul 4, 2019 10:04
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Fart Car '97 posted:The granddad you should have bought is the 114 Send me some and I'll compare/contrast.
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Jul 5, 2019 05:58
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Toast Museum posted:I'm going to Las Vegas for a few days. Are there any bars I should try to visit while I'm there? I usually go to Rhumbar when I'm in Vegas, if you can sit outside it's a beautiful experience of being semi-secluded right off the strip. The cocktails aren't terrible either, though it's not a place I'd recommend directly for the quality.
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Jul 29, 2019 18:28
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Maybe a dumb question but would lemon extract work in the smaller quantities you're talking about?
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Aug 23, 2019 18:32
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Dave Arnold's book Liquid Intelligence is amazing for his work on acids, dilution, nitro muddling, and a whole bunch of other really cool ideas. If you ever get a chance the frozen vermouth duo is awesome.
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Aug 24, 2019 06:45
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Friday cocktail chat, anyone doing anything fun tonight? I'm definitely excited for a cocktail after this week, but not sure what yet so would like inspiration 🙂
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Oct 12, 2019 02:28
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The story behind that horrible old-fashioned video, yes you know the one.
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Oct 30, 2019 23:48
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Cognac wise I tend to use Maison Rouge. It's definitely smooth, but hasn't been too expensive by me.
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Dec 19, 2019 17:17
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Admiral Joeslop posted:But have you considered this? Perfect to mix into Jack Rose's with Rose's syrup! 
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Dec 20, 2019 19:33
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Anyone have a good pisco punch recipe? It's a great spirit and I'd love to do more than a sour with it, plus I know the Bay area haa a special relationship with pisco punch.
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Dec 28, 2019 10:12
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Bitter Mai Tai 1 ½ oz. Campari ¾ oz. Jamaican rum ½ oz. orange Curaçao 1 oz. fresh lime juice ¾ oz. orgeat I had this at a restaurant that had it listed as a Mai Negroni. If you like those two drinks this might blow you away. It's bitter but cut with that orgeat, it's a great discovery for me.
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Jan 6, 2020 21:26
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Halloween Jack posted:Yeah, you're supposed to pour it into a tall glass that looks like a totem pole, if the totem is Boba Fett. The easiest way is to make one to your specifications, weigh the drink before you add ice, add ice, stir/shake, then remove the ice and weigh to get how much ice you've added. (It's what Dave Arnold of Liquid Intelligence recommends). Maggie Hoffman also suggests that but then gives the rule of thumb of 17 and 25%
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Jan 6, 2020 23:24
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I made it before and the straining is the worst part (that was before I found out about those nut milk bags thanks to this thread, so it could be substantially easier were I to give it another go).
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Jan 7, 2020 01:10
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Halloween Jack posted:This is the second time in recent memory that a process has suddenly required me to measure by weight instead of volume when that isn't the norm. (I made gravlax.) I guess I need to get a food scale. TBH I find myself using my scale a lot more often than I expected when I bought it. If you keep it in a handy place it's all sorts of useful, they aren't that expensive, just don't keep it hidden and I've found it easier than volume measurements in a lot of recipes!
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Jan 7, 2020 21:00
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Mainly in front of my mirror, waving a cocktail around as I make excellent points.
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Jan 8, 2020 21:56
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Perpetual Hiatus posted:Out of curiosity - has anyone here made their own bitters (or g&t tonic for that matter)? Care to share how worthwhile the project and final result seemed to you? Yes and it's great! I did a bunch of small batches and then mixed and matched, it was fun and was a great gift. I also did tonic but you have to be very careful to both strain all the cinchona solids out AND not drink a bunch in one sitting and you can get cinchonism if you're not careful.
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Feb 7, 2020 18:12
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Bar orchard was one of our favorite experiences in Japan. The couple who own it are amazing and the drinks were some of the best I've had. Seriously check them out. It's based off of fruit so you order liquor, strength, and fruit and they make you something. Wonderful. Benfiddich was also great, agreed on the go at opening. There's a lot of fun places do don't be afraid to explore.
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Feb 17, 2020 06:50
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Sandwich Anarchist posted:Do you even know how many people have died over access to drinkable water? Personally, I don't partake out of a sense of moral outrage. I know you're being flip but that's exactly why it's good to avoid Nestle. Like the point isn't avoid rum, it's maybe expect the makers of a product to not kill 20k people or have them destroy a regions drinking water.
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Feb 29, 2020 19:25
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Sandwich Anarchist posted:I picked up Sorghum & Sassafras bitters and they are very cool. Made a variation on a Manhattan Transfer with them and bourbon and black tea tincture. I think you know we do 
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Apr 9, 2020 21:19
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My contribution to cocktail creation is a ginger rig. 2 parts cognac 1 part Meyer lemon .75 parts ginger/honey syrup .5 parts orange Curacao Drinks similar to a sidecar hence the name, but I think the ginger really adds a nice background flavor.
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Apr 13, 2020 05:45
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It depends on what you're looking for really. Something like a Ramos can take a while to come together properly I've found. For more normal foam/egg white drinks I will dry shake for a few minutes and then do teh Dave Arnold large cube/smaller cubes and that works well for me.
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Apr 18, 2020 00:05
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PRADA SLUT posted:Recommend me a Cognac that's not from the big 4, that's reasonably available from liquor/specialty stores, and is.. sort of inexpensive? I'm not sure what price range Cognac runs, but I'm thinking like a the cognac equivalent of Bulleit. I'm not sure specifically what Cognac I'm into or are looking for and am mainly going to fill out a cabinet for more cocktail options. I always get Maison Rouge when I want something to mix that's decent and it's about 25 bucks by me.
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Apr 21, 2020 08:47
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Why not? I don't hate it, it's similar to an amaro which I like, though sweeter than most, and it can be a fun thing to drink with friends.
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Apr 23, 2020 17:05
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I've run out of vermouth, don't want to shake a cocktail as it'll disturb my partner who's asleep. Anyone have fun stirred cocktails that don't require vermouth? I've a decent bar available.
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May 4, 2020 06:48
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Following up on that, now that I'm gonna rebuy more vermouth what's your favorites? I generally get either Dolin or Noilly Prat, but have enjoyed Carpano Antica, just not at the 35 bucks a bottle I would usually have to pay. Are blanc vermouths worth while? What do you do with them outside of a white negroni?
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May 5, 2020 22:27
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I like Dolin and Noilly Prat in my martinis. I tend to go with gins that are more juniper forward than Hendricks, so I can't say for sure it'll be perfect, but they're solid choices and shouldn't be too hard to find. My local grocery store carries Dolin for instance.
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May 12, 2020 19:56
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Personally I can definitely tell the difference of oxidation straight but agreed that it's never jumped out strongly on a cocktail.
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May 22, 2020 05:52
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Living up to it's name I guess.
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May 22, 2020 21:22
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If you want a really surprising drink, here's one my partner made up years ago that she's just sharing with me now. I wish I'd known about it longer! It really straddles that line between sweet and earthy. 1 oz beet gin (soak a shredded beet in 750ml of gin) 1 oz fernet branca 1 oz lime juice .75 oz orgeat .25 oz simple If you'd like you can do beet simple syrup instead, if you do that make the orgeat/simple ratio 50/50. Still needs a name too so if you have any fun ideas we're open!
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May 25, 2020 22:49
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I used tanqueray and it was fantastic. Using Hendricks or something soft would likely get lost, I think you need the structure for a London style. To be fair I feel that way about most gin applications.
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May 26, 2020 03:56
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| # ¿ Apr 24, 2024 20:46 |
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So I did an infusion just overnight. I didn't do a beet simple but was told by my partner that the effect was quite similar with a beet simple. She said she was surprised at how much of the same drink it was when we did the beet infusion.
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May 26, 2020 05:23
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