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A Manhattan is a good and tasty drink. Probably my second favorite drink, behind my beloved sazerac.
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May 17, 2017 10:10
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| # ¿ Apr 28, 2024 14:55 |
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When I get bored, I do drunken science experiments. Manhattans were something I looked into for a bit, and this is what I came back with. I shoot for a final ABV of around 30%, so my proportions are 2oz of the Rittenhouse Rye, and .9oz of Vermouth. I also use two dashes of bitters and an expressed clementine peel. A lot of people like buying store-bought vermouth, and while there is a lot of good stuff out there (punt e mas and antica formula immediately come to mind), you can do it better and cheaper if you do it on your own:  This was my last endeavor. Over the course of about 2 years, I ran roughly 2,000 food and beverage ingredients through the GC:MS and LC:MS, ultimately, I came back with aromatic matches that worked well with Rye whiskey. I'd have to pull up my notebook for all of the ingredients I used in this vermouth, but I know the final cost came out to $8.50 for 750ml, which is far below the price of even the cheapest vermouth. The biggest price factor in this is what you decide to cut the fortified wine with in the end. You can go all balls out if you're drinking it by its own, but I found that a cheaper amontillado works super well in a Rittenhouse manhattan. I use the expressed clementine peel since it's a much better aromatic match than the orange peel, but orange peel also works (i use it a lot when clementines are hard to find). I've been using the glycerin-based fee brothers, whiskey barrel aged, old fashioned bitters. You can use whatever though. I putting two dashes of the bitters into a metal spoon then blowtourching the bitters as the heat changes the glycerin structure quite a bit making it pretty drat awesome. I also smoke my manhattan with applewood because I think it rounds out the flavor a bit and applewood is a superb aromatic match with rittenhouse. I've fooled around with at least two dozen ways of infusing the smoke into the cocktail, but the best method I've found is to through your chilled, base cocktail into decanter, funnel the smoke in, and once its filled with smoke, cap off the decanter. Give it 2-3 shakes, and strain into the serving glass. Once in the glass, flame the clementine peel and toss in. Yes, I'm using punt e mas today because i'm out of my homemade vermouth   final product: 
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May 17, 2017 21:50
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I'm drinking white ladies tonight. 2oz of jensens old tom gin 1/2oz cointreau or pierre ferrand dry curacao (the pierre ferrand is better for this drink imo, but i'm out) 1/2oz lemon juice 1 x egg white using dry shaking 
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May 19, 2017 03:12
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M_Gargantua posted:oh nice i gotta try that tomorrow, don't have pierre ferrand either but cointreau will work you don't really taste it at all, it's more for adding a frothy texture. Its honestly what I love about the drink so much. usually go with whiskey sours when i want a frothy drink, but it was 90 degrees out today and the weather definitely called for gin
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May 19, 2017 03:15
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mormonpartyboat posted:well hell darlin i just got back from the store and im missing most of the everything 
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Jun 1, 2017 01:15
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Business Gorillas posted:i spent memorial day weekend in new orleans and i found out about sazeracs and absinthe sazeracs are the best
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Jun 1, 2017 10:03
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Price for most Bourbon is under $50, it's availability of the good bourbons that is an issue. Id guess of the sub $50 that you might still be able to find, Elmer T Lee would be a good bet.
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Jun 7, 2017 16:34
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Epic High Five posted:Russel's Reserve 10 year it is then RR has become my new daily sipper as of late and it's super delicious 
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Jun 8, 2017 14:35
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Vox Nihili posted:Koreans are crazy drinkers 2017 data based on 1.5oz servings of liquor consumed per capita~ Nite Crew — 47 shots/week South Korea — 11.2 shots/week Russia — 5.0 shots/week Thailand — 4.8 shots/week Poland — 4.0 shots/week Japan — 3.6 shots/week Philippines — 3.5 shots/week Bulgaria — 3.3 shots/week Slovakia — 3.0 shots/week Ukraine — 2.8 shots/week France — 2.7 shots/week Day Crew — 17 glasses milk/week
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Jun 9, 2017 22:34
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JTS Brown Bottled in Bond is so drat good. $12 a bottle too. Just switched to that after my $30 Russel's Reserve 10 year and drat is it so much smoother and 6 proof higher. I hate that KY won't export this poo poo out of their state...
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Jun 10, 2017 01:03
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Lindsey O. Graham posted:hip thrusts! hip.thrust.txt. I've been wanting to get into gin and tonics but I've been too lazy to make my own and the stuff I usually find in stores is terrible. Should I cave and make my own tonic or is there high end stuff I can buy for cheap?
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Jun 12, 2017 22:13
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Lindsey O. Graham posted:i get crappy tonic Ahhh, Fever Tree. Ive seen a couple places uses that and I forgot the name (but remember the bottle). Fever Tree I liked a bit... You like Q more? I love all things lavender too...
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Jun 12, 2017 22:48
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curufinor posted:also the flavorings in soju are 100% proprietary and p. iconic in korea i couldn't drink soju anymore because it'll give me a hangover no matter how much i drink
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Jun 13, 2017 09:59
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Thanks for the fever tree recommendation. The elderflower one is particularly good, especially if you throw some st germains in it
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Jun 21, 2017 00:48
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This is what I did all of yesterday.
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Jul 6, 2017 00:42
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| # ¿ Apr 28, 2024 14:55 |
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M_Gargantua posted:what is that creamy and delicious looking base for your trash can? Coronaritas. Basically a margarita, a Corona and a grand marnier
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Jul 6, 2017 01:34
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