|
GoGoGadgetChris posted:I made a whiskey sour but shook it with an egg white before shaking with ice, and it was fantastic. The frothy-ness was just to die for. Does anyone have a favorite drink recipe that involves an egg white? I need to try more of these. Pisco sour? Sorry, that's kind of snarky, but definitely one of the best drinks I've had is a traditional pisco sour.
|
#
¿
Mar 30, 2012 19:51
|
|
|
|
| # ¿ Apr 25, 2024 21:01 |
|
|
kwantam posted:(fun to a person who thinks about cocktail isomorphisms, I guess) Are you a mathematician? I'm just picturing an abstract algebra lecture on group isomorphisms, but themed to cocktails.
|
|
#
¿
Apr 16, 2012 16:03
|
|
|
Kenning posted:Yeah uh, I don't much like big drinking parties, have barely ever had punch, and am not a heavy drinker at all, and you still made me almost want to make some punch. What the gently caress, man, indeed.
|
|
#
¿
May 11, 2012 04:34
|
|
|
Halloween Jack posted:Gosling's. Black. Seal. Seconding, if only for the perfect Dark n Stormies.
|
|
#
¿
May 13, 2012 13:55
|
|
|
pork never goes bad posted:I'm assuming you mean Pimm's? Either way, From phone presumably means autocorrect. 
|
|
#
¿
Jun 23, 2012 23:53
|
|
|
If making a vodka gimlet, is it just 4 parts vodka, 1 part (fresh?) lime juice, 1/2-1 part simple syrup? Internets are giving me conflicting accounts, including "never use anything other than this specific brand of lime juice, you monster".
|
|
#
¿
Jul 15, 2012 16:48
|
|
|
pork never goes bad posted:Rose's lime juice is more like a lime syrup. Either way, lime juice and simple syrup produce a very different gimlet to Rose's Sweetened Lime. Try both and see which you prefer. Also, make it with gin you giant loving sissy. I happened to have vodka around to go with my fresh lime juice, and do not happen to have gin around. Probably should fix that! Report on it: it was okay, I think using subpar vodka probably didn't help. I enjoyed it though!
|
|
#
¿
Jul 16, 2012 12:45
|
|
|
Seconded (also not writing it). The whisk(e)y thread has this and it is invaluable to people starting out.
|
|
#
¿
Dec 12, 2012 00:54
|
|
|
Seriously love reading your punch posts. You've written a book, right? Published it? Gotten boatloads of cash?
|
|
#
¿
Dec 20, 2012 14:27
|
|
|
Mr. Wookums posted:What are some good neat cocktails. Going camping this weekend and don't want to drink just beer. Ice will not be available/plentiful. Bring some bourbon, simple syrup, and bitters.
|
|
#
¿
Aug 28, 2013 18:36
|
|
|
drainpipe posted:saying I will but just buying a bottle of bourbon and drinking it instead. Nothing useful to add, but this is basically me too. Love my bourbon. Have scotch, rum, bitters but...usually just pour myself a nice big bourbon and have at it.
|
|
#
¿
Sep 6, 2013 22:19
|
|
|
The Maestro posted:Goslings is a middling rum that makes a fine dark n stormy, but their ginger beer is terrible. You might try adding some angostura bitters if you like the spiced aspect. Yeah definitely use a better ginger beer. Their rum is fine.
|
|
#
¿
Sep 26, 2013 20:51
|
|
|
Went to a fabulous cocktail bar in Woburn, MA (basically, I could ask for anything, or just say "I want something with rye and maybe not too sweet" and they'll make something delicious") and decided, hell, I barely know what's in it but I'll order a Last Word. It was great! Also, they have something called Leopold's Peach Whiskey which was basically a cordial and it was incredible and I want a bottle of it. edit: it's this poo poo http://www.leopoldbros.com/Rocky_Mountain_Peach_Whiskey.html silvergoose fucked around with this message at 01:39 on Nov 18, 2013 |
|
#
¿
Nov 18, 2013 01:37
|
|
|
Kenning posted:I like to make at least one pot of Flaming Bishop during the holidays, though that is best served from a crock-pot. I've made Boston Club Punch for New Year's and found it very appropriately festive. Also, bear in mind that Seville oranges will be in season any minute now and there's a punch for that. I can't wait until orange punch season again.` I said it literally right after that post, and I'll say it again. I love reading your punch posts. 
|
|
#
¿
Nov 18, 2013 03:30
|
|
|
rxcowboy posted:If either of my sons ever bring me a drink with a cherry in it, I've hosed up. True enough, true enough.
|
|
#
¿
Jan 4, 2014 23:37
|
|
|
Just made a plain ol manhattan. 2 oz evan williams black, 1 oz martini and rossi sweet vermouth, a couple dashes of bitters, stirred with ice, strained. That sound about right? Trying to figure out this cocktail, I'm a scrub who has basically only made old fashioneds before. I like it, no idea whether I need anything. Oh, I didn't garnish with anything because (as noted scrubbishness) I don't have anything to garnish with. Any suggestions on whether bourbon is too sweet for this, if I should be looking to use my WT101 instead, or get a different bourbon/rye/whatever...
|
|
#
¿
Jan 20, 2014 05:46
|
|
|
Mr. Wookums posted:Shake cocktails with juice, dairy and egg, stir everything else. Stuff like this is hard to find, by the way. Any other general rules of thumb that are easy to remember and really useful? Thanks for the Manhattan comments, I like the drink, it's just a more complex thing than my usual old fashioned.
|
|
#
¿
Jan 22, 2014 18:58
|
|
|
Is a hot toddy still a hot toddy if you don't have any lemon juice? Just tea, honey, bourbon. Ah, what a fine thing to drink on a cold winter's day. gently caress shoveling.
|
|
#
¿
Jan 23, 2014 02:55
|
|
|
blowingupcasinos posted:Wake up, break off a cube of ice, pour carpano, drink, repeat from step two. And eventually, pass out, repeat from step one.
|
|
#
¿
May 12, 2014 17:10
|
|
|
Uh, silliness. A friend is moving and gifted me with the last sip of a Disaronno bottle and the last few sips of a Chambord bottle. What should I do with them? Anything? Just drink em straight? Over ice? Or are there any good drinks using small amounts of one or the other?
|
|
#
¿
Jun 27, 2014 12:10
|
|
|
The Maestro posted:That feeling at the beginning of dinner rush when a group of 10 walk up to the bar and order a round of pisco sours...and then 4 more...and then a ticket comes in for 6 more...at least the patrons were cheering us on What feeling? Cause, drat, pisco sours are so great.
|
|
#
¿
Jun 29, 2014 00:33
|
|
|
Awright. Really, really silly and newbie question. I got an awesome localish gin, and some dry vermouth, and made myself a martini. Quite enjoyed it. Are olives *really* that necessary? I hate olives with a passion. Can't stand eating them at all. I don't even like olive bread. But...I assume the olive is more for the very subtle taste that permeates the drink rather than the actual olive itself. Also I gotta get myself a smaller martini glass, this oversized thing I got at a thrift store is ridiculous.
|
|
#
¿
Sep 30, 2014 15:07
|
|
|
The Maestro posted:What gin and what vermouth? Doesn't matter for your olive question I'm just curious. The proper garnish is soda water btw Proper, eh? It's the Berkshire Mountain Ethereal batch #10, with the plain ol Martini & Rossi vermouth. http://berkshiremountaindistillers.com/our-products/ethereal-gin-limited-edition/
|
|
#
¿
Oct 1, 2014 02:35
|
|
|
Nicol Bolas posted:Leopold is pretty legit for a product with "flavored" in its name. You did good. Their peach whiskey is an amazing cordial.
|
|
#
¿
Feb 4, 2015 19:22
|
|
|
My vermouth is too old so I had a Churchill martini. Mmm, gin.
|
|
#
¿
Mar 13, 2015 22:01
|
|
|
8one6 posted:I know it's not exactly mind blowing but Kraken & root beer is one of my favorite quick drinks to make. I like to use Abita root beer because it's cane sugar based. I mean, that's kinda just a dark and stormy but less stormy. Reminds me of the light and breezy I ordered one at a company party where they only has light rum and ginger ale.
|
|
#
¿
Apr 8, 2015 11:04
|
|
|
The Hebug posted:2:1:2 rye, vermouth, bitters to start. Meaning 2 dashes, right?
|
|
#
¿
Apr 8, 2015 22:28
|
|
|
Kenning posted:I really don't think there's any drink that benefits from using granulated sugar. People say they like Old Fashioneds that way, but the Old Fashioned has overtaken the Martini as the drink people use to show off how much they know about cocktail drinking when they actually don't get it at all. "Not too much dilution, and use a sugar cube so it's authentic" is the new "Say 'vermouth' into the glass and that's enough." The resulting cocktails are not, in fact, very good, but people will pretend to enjoy them that way, because that's how they think people take their cocktails. Are you saying straight gin is not worth drinking? 
|
|
#
¿
Jul 21, 2015 16:08
|
|
|
Oh. Well. Right. My delicious bottle of Ethereal gin at home is perfectly good straight.
|
|
#
¿
Jul 21, 2015 16:13
|
|
|
Okay I finally made my first whiskey sour. 2 oz EW black 1 oz simple syrup 3/4 oz lemon juice I realize that adding a bit of egg white is traditional, but I didn't really want to. I'm thinking of trying the rittenhouse bonded rye next to see how it compares, but this is downright tasty, and my wife who hates whiskey of all types said "it's not terrible!" (is that ratio reasonable? should it be more lemon and less syrup? more everything because it's summer?) silvergoose fucked around with this message at 12:02 on Aug 5, 2015 |
|
#
¿
Aug 5, 2015 03:00
|
|
|
MAKE NO BABBYS posted:Jesus, an oz of SS is a lot. Usual ratio is more like 3/4 lemon and either 1/2 or 3/4 SS depending on how sweet you tend to like things and how tart your lemon juice is. Hmm, alright. I'll give it another try, still 2 oz of spirit, though?
|
|
#
¿
Aug 5, 2015 21:38
|
|
|
goferchan posted:Yeah that works. I reaaaally recommend that egg white though. If you find those new ratios not sweet enough try supplementing it with a quarter ounce of Amaretto instead of more simple -- I don't like to make sours without it, honestly Pretty bare bones other than straight liquor, actually! So, yeah, no amaretto. I'll see how it is without.
|
|
#
¿
Aug 6, 2015 01:28
|
|
|
Froyo topping? 
|
|
#
¿
Aug 22, 2015 15:41
|
|
|
Eagerly awaiting!
|
|
#
¿
Oct 8, 2015 18:51
|
|
|
Old fashioned is the one he usually recommends (there's a rum thread!), yeah. http://forums.somethingawful.com/showthread.php?threadid=3551855
|
|
#
¿
Oct 13, 2015 20:35
|
|
|
Anyone try the Kirkland gin? It seems okay, really needs ice or (when I get some) tonic, I'd say, it's definitely pretty one-note and heavy on that note.
|
|
#
¿
Nov 8, 2015 03:58
|
|
|
Actually, if I wanted to scale the limmers way down, like to two drinks or so, could I? A lot of work, I know, but very few people I know like to drink, and those who do mostly like wine, beer, or straight whiskey.
|
|
#
¿
Nov 16, 2015 15:57
|
|
|
Cool, thanks! And yeah, seconding the "punch keeps me subscribed to this thread".
|
|
#
¿
Nov 17, 2015 14:23
|
|
|
Was just at the company party and they had a French 75s bar, among others. ..."oh sorry we ran out of lemon juice, here have some tanq, simple, and prosecco" It was kind of nasty. So what *should* go into a French 75 to make it actually good?
|
|
#
¿
Dec 19, 2015 03:47
|
|
|
|
| # ¿ Apr 25, 2024 21:01 |
|
|
22 Eargesplitten posted:Lemon juice. Yeah I figured. Maybe the prosecco was bad, too, it really did not taste good at all.
|
|
#
¿
Dec 19, 2015 04:05
|
|