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Anyone have their own homemade Manhattan cherries? I bought fresh cherries from whole foods and let them seep in Tupperware with the following proportions: 3 part bulleit rye whisky 1 part martini and Rossi sweet vermouth 2-4 dashes peychaud's bitters And an orange zest (discarded) I put one in the bottom of each manhatten I make at home and by the end they taste amazing. They stay plump and make the drink look very delicious. I've been hoping to make my own maraschino as well. Any recipes floating around out there I need to know about?
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Apr 23, 2012 21:24
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Klauser posted:Yes! I do this and love it: I was mistaken. I meant to say Grenadine. I got the PDT cocktail book. I think there is a recipe in there for some. And I also meant to quote the other guy talking about maraschino. Booties fucked around with this message at 07:04 on Apr 24, 2012 |
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Apr 24, 2012 07:00
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Klauser posted:For grenadine I put equal parts POM and sugar in a mason jar and shake till combined. I think that's what some drunk bartender was trying to tell me. Sounds good though. I love having a bar full of fresh or home made ingredients. Well, at least personally prepared ones. I'm not going to make my own pomegranate juice when POM is perfectly fine. In other news. I can't bartend for at least a month now. Had a wine glass stem break while polishing it. The sharp end went right into my palm, the fat part below my pinkie closer to my wrist. I got five sutures and a nerve/tendon problem and can't use my dominate hand for poo poo. Gotta wait for my hand specialist in 2 weeks before I know the extent of the damage.
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Apr 24, 2012 15:55
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DasNeonLicht posted:I'd have to try it, but my initial thought is that the addition of simple syrup would make it too sweet. Yeah I don't eat kiwi much. It sounds like it could be fine. I remember kiwi being super tart. The simple and Brut sparkling may be a very pleasant balance.
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May 8, 2012 23:12
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That punch recipe sounds really good, and very easy to make. Ill mess with it at work. See what happens. We normally do a punch in the summer. Last year's "cantaloupe island" wasn't so good.
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May 10, 2012 04:41
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One giant piece of ice? How big should the bowl be?
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May 10, 2012 15:23
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Very Strange Things posted:Why does the block of ice go in last? I have little tupperware bowls I make punchbowl-ice in. I think its just so you have room to mix and stir and muddle and all that. Or just mix it in something else then pour over the block in the bowl.
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May 10, 2012 16:03
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Nothing like a bulleit rye whiskey sour to take the edge off after a blindingly hard and rainy bike ride. I also just got a new place and need to build up my bar. What are some good liquers and cordials?
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Jun 23, 2012 02:19
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I really, really, really want to buy cointeau but I'm cheap and I always look at it when I have 2 bottles of wine and 1 bottle of whiskey in my hand. I need a cheaper, but quality alternative maybe. Also, I was thinking about reducing POM to make my own grenadine. Any tips or experience with this? Making my own fresh grenadine seems too cost ineffective based on how quickly I'll go through it.
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Oct 17, 2012 05:20
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I'll give the cold method a try to cut costs. I planned on tinkering with jack roses, clover clubs, pink lady, but mostly jack roses and anything I randomly flip to in a book and have all the ingredients for.
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Oct 17, 2012 15:55
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Klauser posted:Seconding Bulleit Rye, I really enjoy it. For bourbon, I really love Michter's single barrel... I have a brand new bottle of bulleit rye and a basil plant at home. Gonna try this tonight. Kenning posted:I do feel like there is some benefit to reducing the POM down. It adds a depth of flavor that the cold process lacks. Although perhaps Morgenthaler's addition of molasses would provide that depth, while the fresh juice provides brightness. I'll see about that when my current batch runs out. The recipes calling for molasses freak me out. Booties fucked around with this message at 17:41 on Oct 19, 2012 |
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Oct 19, 2012 17:39
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Ah I never had rittenhouse rye straight. I just went through some old overholt and loved it. Really good for manhattens. It's just that time of year so I should get some dolin sweet and about 4 more bottles of whiskey
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Oct 19, 2012 21:27
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marmot25 posted:I just bought a bottle of Rittenhouse 100 in SF yesterday at Cask. I see that BevMo is completely sold out, though. I used an ounce of simple and it was fine. How much more concentrated is demerara? I'm not familiar.
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Oct 22, 2012 14:54
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marmot25 posted:It's 2:1, just like normal simple. I think I'm just used to a slightly more bitter cocktails with rye/citrus juice such as Paper Plane or (what I've been making recently) Last Words with rye/bourbon. ....I do 1:1. I thought that was the new standard.
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Oct 22, 2012 19:25
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Klauser posted:I used to make those a really long time ago, it's been a while. Try doing it with dill weed
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Oct 24, 2012 20:18
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Kenning posted:A Corpse Reviver #2 is equal parts Gin, Lemon Juice, Cointreau, and Lillet Blanc, with the tiniest dribble (seriously, between 3 and 10 drops) of absinthe. Shake, strain into stemware. Finish with a cherry, if you like to do that sort of thing. This is amazing. My new brunch cocktail.
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Oct 25, 2012 15:11
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Seems like lemons are in season now because I got about 3 oz. out of a normal sized one from the bodega. I only have cointreau and plymouth gin right now so I made white ladies for me and mine. It was really, really good. 2 oz Gin 1 oz Cointreau 1 oz lemon juice Is there any other good Cointreau drinks out there I'm not thinking of besides a Cosmo? I also bought some 100% pomegranate juice from concentrate from Whole Foods (sugar free). Only about $7, but I'm worried about using it to make grenadine because it's from concentrate. I have plenty of it so I can experiment with hot and cold methods all I want. We'll see what works best.
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Jan 30, 2013 16:30
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Halloween Jack posted:Margarita? Sidecar? Still a little cold for me to have a margarita, but I'll definitely have a sidecar soon. Totally forgot about them.
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Jan 30, 2013 18:01
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Good thing I'm not a big rum drinker. I've been away from the thread for a while so here are just a few things I wanted to add. Plymouth Gin is amazing. Definitely my gin of choice, though I dislike the new bottle. Bluecoat is second only because I live in Philly. Which leads to my next point... Most bars in Philly won't give you a good cocktail. I worked at the standard tap for a year and a half and no one there knew how to make a single drink (I remember asking 5 people how to make a sex on the beach, she got a G&T instead). They put soda in everything as well which was annoying. I also worked at Fork, which is an example of a good restaurant with an invested interest in a cocktail program. My friend has barteneded there for 11-12 years and is still having fun doing it. If he's in a good mood he'll help you figure out a good drink for you. If he's in a bad mood, just ask because he really does enjoy cocktailing. Someone mentioned hotels being great whenever they've travelled. I imagine this is because they meet lots of different people who have different ideas of taste and what a drink should be. I had a few decent drinks at this place in Philly but the name escapes me. It's around jewlers row, but I can't remember the name or do an appropriate google search to find it. Finally, the pretentious places. I love them. I know I'm going to get a good drink. The bartenders are consistent (most important thing to me), and the wait staff are usually just as enthusiastic about everything as you are. It may seem corny to some people, but I think it's how it should be done sometimes. It just looks weird when everyone else in the business is super casual and doing a bad job at making drinks. My pretentious places in Philly are Franklin Mortgage Investment Co. and the Ranstead Room. I think they're great. Oh and Stateside is becoming a pretty good place to get a well made cocktail. Super small and tight there though, which is just how it should be. And I was thinking about compiling all our recipes into one document. Anyone else think this is a good idea? We could put it in the OP or something for reference. e; COOPERAGE is the name of the place I forgot. It's not bad from what I remember. Seems like an industry hangout, and not very busy. Booties fucked around with this message at 20:47 on Apr 5, 2013 |
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Apr 5, 2013 16:40
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Vegetable Melange posted:Philly is a tough town, with the pclb and the licensing situation in the city proper being very restrictive, and the market for "pretentious" cocktails being both pretty tight and very well served (bad pun, but I do rep the crew at Franklin, what up). I have sometimes fantasizes about moving back there because I can get a house off Clark park for the price of a studio condo in BK, but there is no market for beverage oriented hospitality professionals. But do check out Emanuelle, I need to go and catch up with those guys and try their new mad science steez. Hey man, college kids will buy anything. Move back to philly, buy a house on Baltimore avenue, and we'll open a trendy cocktail lounge like PDT. Make them feel like it's NYC. I'm starting at Stateside tonight. Just hosting and food running part time because I need some cash while I look for an engineering job. I can't wait to try all the fancy bourbon. Booties fucked around with this message at 20:49 on Apr 5, 2013 |
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Apr 5, 2013 20:47
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I'm having my graduation party tomorrow and was thinking of an easy to prep and mass produce drink for my friends. There's going to be a keg of good beer and wine, so it doesn't need to be crazy. It's going to be about 70 degrees out. I was considering a mojito, but thought I could do something more creative than that. I am definitely willing to try something new and refreshing.
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May 17, 2013 15:51
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I gotta get the recipe for the cherries we make at work. Perfect amount of sweetness and boozeness.
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Jun 17, 2013 19:04
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Cloks posted:I thought about it. Maybe in the near future. I usually just shake sugar with 100% pomegranate juice. Usually POM or whatever 100% from concentrate stuff I can find at Whole Foods (usually the cheaper option).
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Dec 8, 2014 06:09
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I've been stirring my egg nog every morning and every night so I thought I'd share my recipe. 2 dz eggs, separated 3 C sugar (2, and 1) 1/2 G Heavy Cream 1/2 G Whole Milk 1 L Makers Mark Bourbon 2 C Lairds Applejack Brandy 2 C Rum 2 T Vanilla Beat yolks and whites separately. Add 2 C sugar to yolks while beating until thick. Add 1 C sugar to whites after beating very stiff. Mix yolks and whites, then stir in milk. Whip heavy cream medium and fold in. Add Vanilla. Add Booze. Stir daily for 2-3 weeks. Serve with grated nutmeg. This is a double recipe. It's a lot. It's delicious. It started off in three containers for me, but because it settles down a lot I was able to condense it to one big pot after 4 or 5 days. The recipe originally calls for 3 cups of bourbon or bandy, but I decided on a 2:1 ratio of bourbon:brandy. 1 L of bourbon is actually a little more than you need. Using my ratio you would add 4 Cups of Maker's Mark, but since 4 cups is slightly over 900 mL I just bought a liter bottle and added the whole thing to save a couple bucks. Plus, it's satisfying as hell to just dump an entire bottle of whiskey into a tub. Booties fucked around with this message at 14:22 on Dec 16, 2014 |
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Dec 16, 2014 14:20
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Sodomy Non Sapiens posted:Had the pleasure tonight of drinking a Corpse Reviver No. 2 in the Long Bar of the Waldorf Astoria Shanghai. It may be the most decadent cocktail experience I've ever had. Corpse revivers are one of my all time favorites. Now I really want one but I'm not drinking for January. 
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Jan 8, 2015 15:12
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Made a gin fizz with half an ounce of st. Germaine elder flower. So good for the summer. Any other good recipes for st. Germaine? I need to use this bottle up in the current decade.
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Jun 22, 2016 15:03
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Just picked up a bottle of green chartreuse for $40. Any recommendations? I never used it before.
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Aug 7, 2021 03:37
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Thank you! I have the ingredients for the first two so I will definitely give those a try.
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Aug 7, 2021 04:33
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I accidentally made an old fashioned with salt instead of sugar once. Pretty much the same thing.
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Aug 7, 2021 23:37
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The best is when you’re working at a restaurant with a mask on, take off the mask, do a shot of whiskey, then put the mask back on. 
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Aug 10, 2021 19:05
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obi_ant posted:Suggestions on some of the more popular cocktail books? There are a few books that people always suggest for wine, looking for something the same for cocktail books. I have Essential Cocktail by Dale Degroff which has been my go to for like 10 years. It has lots of basic details on glassware, bar tools, and technique. Only problem is that he’s the boomer of cocktail makers. Credited for making the Cosmopolitan i think. The history section ends with the “revival” period which was the rainbow room in 1987 for him. I also have the Please Don’t Tell cocktail book which is great and very modern. But you can’t beat the death and co book which was also recommended
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Aug 14, 2021 12:33
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Ordered a black rider last night and it was not very good at all. I gotta go back and ask what brands were used. After the first sip we agreed it needed a touch of orange bitter which only helped marginally.
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Aug 15, 2021 15:02
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Mr. Wiggles posted:How did it taste? It was the end of a long shift so I was pretty tired and can’t remember the details well. It was a dark brown color and had a rich flavor and thick mouth feel.
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Aug 15, 2021 17:46
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This bottle of green chartreuse is doing work. Made a last word tonight and I think this may be my all-time favorite cocktail. Looking forward to having a naked and famous (mezcal, aperol, green chartreuse, lime) next. I had a bijou the other night and I wasn’t a huge fan, but it was a little close to bed time. I think it’s more of an evening starter than a nightcap.
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Aug 17, 2021 03:04
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QuasiQuack posted:Last weekend I ended up botching some baked fruit, but ended up salvaging it into a nice apple and pear simple syrup. Any suggestions for what to do with it? Maybe it’s low brow, but an apple- out peartini?
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Sep 27, 2021 12:19
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prayer group posted:Maple syrup is great in cocktails! The microwaving isn't even necessary as long as you stir thoroughly. Is 2:1 standard? I always thought 1:1 was until recently when I started using Difford’s. 2:1 seems so sweet to me.
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Sep 27, 2021 12:21
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Fart Car '97 posted:It's also worth noting that because ~reasons~ a 2:1 syrup is only tastes about 30% sweeter than a 1:1 Yeah I could never get the answer to that question right on the GRE
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Sep 28, 2021 11:35
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I know dale Degroff and PDT use a 1:1 ratio so I will always assume that’s what a recipe calls for unless it states rich. I made a mojito with rich syrup the other day and it was way too sweet.
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Sep 28, 2021 21:59
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PRADA SLUT posted:I need yellow chartreuse. Can I sub green somehow, or is there a different option? It’s for a mezcal drink No they are very different. You can, but you might not like it.
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Oct 9, 2021 00:41
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| # ¿ Apr 16, 2024 05:32 |
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I bought punt e mes and need drink suggestions. I made a red hook and it was too bitter for me
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Oct 11, 2021 12:13
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