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Post by Pedantic Editor Type on Nov 22, 2017 10:36:14 GMT -5
Because it's delicious in general, and specifically because of the video below, we're going to invest in some bourbon for Christmastime (we enjoy it, but don't go through hard liquor very often and mostly have about four bottles of rum in the fridge), and I think we'll make old fashioneds when some friends come up the weekend before. Any recommendations on bitters? we were thinking maybe orange, I know agnostura is the classic. Also I'm definitely gonna make some demarara simple syrup, why the hell should I pay for sugar water?
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Post by pairesta on Nov 22, 2017 11:51:12 GMT -5
Angostura, orange, and Peychaud's are the big three bitters to get and they will cover most drinks. I bought a celery bitters a couple years ago because it sounded "neat!" and used it once.
I very highly recommend Buffalo Trace bourbon. It's fairly inexpensive but really smooth and enjoyable.
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Post by pairesta on Nov 22, 2017 11:52:53 GMT -5
I made some "5 spice" syrup recently by simmering star anise, clove, a tiny sliver of cinnamon stick, and a few peppercorns in water and sugar, then straining it. Then I used that to make a cocktail with housemade ginger liqueur and some pomegranate juice and got "this is hipster bar quality" raves.
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Post by Pedantic Editor Type on Nov 22, 2017 11:56:42 GMT -5
Angostura, orange, and Peychaud's are the big three bitters to get and they will cover most drinks. I bought a celery bitters a couple years ago because it sounded "neat!" and used it once. I very highly recommend Buffalo Trace bourbon. It's fairly inexpensive but really smooth and enjoyable. Thanks! We were in the Knob Creek/Buffalo Trace/Bulleit price-point thinking (but not Bulleit because the company sucks), maybe Redemption. Funny thing is they're probably all from the same big faceless distillery in Indiana, but whatever. We don't make a ton of cocktails so probably either agnostura or orange will work just fine. A nice jar of cherries and an orange from the grocery store and we're good.
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Post by St. Sextquisite on Jan 27, 2018 13:15:03 GMT -5
Apparently I was tiki'ing up in the hizzeh, last night: linkageRecipe as follows: "St. Epoch's Schooner Club" 1 1/2 ou Batavia Arrack van Oosten 1/2 ou Plantation OFTD Rum 1 1/2 ou fresh grapefruit juice 1/2 ou water/heat treated Golden Syrup Dash Bitter Truth Grapefruit Bitters Shake/strain into Golden Pineapple tumblr that has a LARGE ice cube Slowly fill and stir with DRY Sparkling Vanilla Soda Garnish with grapefruit wedges, mint sprig, and cinnamon stick in honor of Don the Beachcomber Cheers, my friends.
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Post by pairesta on Jan 28, 2018 19:54:59 GMT -5
My Sister-in-law gave me a bottle of homemade cardamom syrup and cardamom ginger vodka for my Christmas present. What are some ideas for them, preferably the vodka? I made a nice old fashioned with the syrup already.
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Gumbercules
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Post by Gumbercules on Jan 29, 2018 8:09:38 GMT -5
My Sister-in-law gave me a bottle of homemade cardamom syrup and cardamom ginger vodka for my Christmas present. What are some ideas for them, preferably the vodka? I made a nice old fashioned with the syrup already. That sounds delicious as it is. I'd add some prosecco to that, along with a lemon twist if you want to get fancy.
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Post by pairesta on Jan 29, 2018 9:39:59 GMT -5
My Sister-in-law gave me a bottle of homemade cardamom syrup and cardamom ginger vodka for my Christmas present. What are some ideas for them, preferably the vodka? I made a nice old fashioned with the syrup already. That sounds delicious as it is. I'd add some prosecco to that, along with a lemon twist if you want to get fancy. Oooh, good call.
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Post by Pedantic Editor Type on Jan 29, 2018 18:02:07 GMT -5
By the way our old fashioneds were delicious.
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Post by St. Sextquisite on Mar 29, 2018 23:34:15 GMT -5
Does anyone here have any good suggestions in regards to making clear ice? I usually boil my water once before putting them in the ol ice tray, but I'm thinking I have to boil the water twice.
Oh and I acquired a bottle of Kavalan Classic yesterday. Good Taiwanese Whiskey. I'm thinking of making Vanilla Old Fashioneds with it tomorrow. I made some Vanilla Bean Simple Syrup earlier this month and it is the bomb dot com.
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Post by Pedantic Editor Type on Mar 30, 2018 12:21:34 GMT -5
Does anyone here have any good suggestions in regards to making clear ice? I usually boil my water once before putting them in the ol ice tray, but I'm thinking I have to boil the water twice. Oh and I acquired a bottle of Kavalan Classic yesterday. Good Taiwanese Whiskey. I'm thinking of making Vanilla Old Fashioneds with it tomorrow. I made some Vanilla Bean Simple Syrup earlier this month and it is the bomb dot com. Distilled water makes clearer cubes, or purified. Otherwise, yes, twice boiled.
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Post by St. Sextquisite on Mar 30, 2018 15:09:11 GMT -5
Does anyone here have any good suggestions in regards to making clear ice? I usually boil my water once before putting them in the ol ice tray, but I'm thinking I have to boil the water twice. Oh and I acquired a bottle of Kavalan Classic yesterday. Good Taiwanese Whiskey. I'm thinking of making Vanilla Old Fashioneds with it tomorrow. I made some Vanilla Bean Simple Syrup earlier this month and it is the bomb dot com. Distilled water makes clearer cubes, or purified. Otherwise, yes, twice boiled. Ooo distilled water. I hadn't thought of that before. That's a great idea. Thanks for the help! Cheers. Side question: What ya'll drinkin' tonight?
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Gumbercules
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Post by Gumbercules on Mar 30, 2018 15:11:26 GMT -5
Distilled water makes clearer cubes, or purified. Otherwise, yes, twice boiled. Ooo distilled water. I hadn't thought of that before. That's a great idea. Thanks for the help! Cheers. Side question: What ya'll drinkin' tonight? Distilled water! MMMMMMMM GOOD
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Post by Pedantic Editor Type on Mar 30, 2018 23:30:56 GMT -5
Distilled water makes clearer cubes, or purified. Otherwise, yes, twice boiled. Ooo distilled water. I hadn't thought of that before. That's a great idea. Thanks for the help! Cheers. Side question: What ya'll drinkin' tonight? Last night I had a killer Old Fashioned and split Sucaba with my husband. Tonight we went to a show in Chicago and I only had a jack and coke beforehand.
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Gumbercules
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Post by Gumbercules on Apr 3, 2018 13:15:40 GMT -5
I bought a mocktail book, so that I can make drinks for my wife. It's okay, with only a portion of the book dedicated to "dessert cocktails" that sound and drink like candy bars. I'll go through it a bit more to see if there's anything that really stands out, but one thing I read was saying to use apple cider vinegar apple juice, and vanilla. I didn't try it, but I will soon. However, I have oak chips, and if the base of this tastes okay enough, I think I'm going to age it with those chips, to make it really taste like bourbon.
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Post by St. Sextquisite on Apr 5, 2018 0:38:05 GMT -5
Of all the luck and to my greatest shock, I actually came upon a bottle of Crème de Mûre last Friday. I suspect Tolerability Indexers in Britain and Continental Europe are much more familiar with this stuff but it's basically a blackberry liqueur and it is quite frankly delicious. But it's super hard and rare to find in the Continental United States, so when I found it at my favorite boutique-ish liquor store, I had to pick it up. Of course I made the traditional Bramble with it which combines gin lemon juice and simple syrup. I usually see the Crème de Mûre poured over top the shaken mix but I decided to shake it with everything and I was not disappointed by it at all. I also used it in a wholly different cocktail that I was inspired by one of my favorite cocktail sites.. that being Kindred Cocktails which is a community based place where users can submit their own unique cocktail creations. That and Instagram are my go-to places for drinkspiration. Anyways I took the inspiration to which I was given and made an original cocktail of my own accord.
"l'amour est une porte ardente dans l'âme" 1 1/2 ou Leopold Bros Navy Strength Gin
2/3 ou Rittenhouse Rye
1/2 ou Fernet Branca
1/2 ou Grind Espresso Shot Liqueur
1/4 ou Lucien Jacob Crème de Mûre Stir/strain into coupe
I really like the interplay of Fernet and Coffee, they complement each other so well. And the Crème de Mûre adds a bit of jammy sweetness that brings a nice balance to the mix and helps temper the untamed character of the Navy Strength Gin.
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Post by Pedantic Editor Type on Oct 25, 2018 21:42:40 GMT -5
I made an old fashioned with barrel aged maple syrup and I recommend it.
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Crash Test Dumbass
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Post by Crash Test Dumbass on Oct 3, 2021 18:07:58 GMT -5
I saw an interesting-seeming drink the last time I went out to eat, something like an "apple ginger mule" I think it was called? The recipe called for ginger liqueueur, ginger beer, apple cider, and simple syrup. I didn't order one -- the drinks at that place tend to be disappointing anyway -- but I liked the idea. Looking up variations online, I settled for: 1.5 oz. ginger liqueueruerereuur (I used Domaine de Canton) 4 oz. ginger beer 4 oz. apple cider Juice of 1/2 lime; chuck the lime half in there too, why not It really needs a spicy ginger beer. The first one I made was good, but the ginger beer was weak and its descendants shall be weak and it will watch its lineage crumble. I made a bunch of them for my friends this weekend.
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Post by Pedantic Editor Type on Mar 14, 2022 14:19:53 GMT -5
I invented a new cocktail (maybe, probably not) in honor of St Patrick's Day and also to use up some Bailey's. Let's call it an Irish grasshopper.
1 oz creme de cacao 3/4 oz creme de menthe 1 oz cream (or whole milk, whatever) 100 ml/3 oz Bailey's or Irish Cream
Put in cocktail shaker with ice; shake well and strain into rocks glass.
I originally put a whole oz of creme de menthe in, but I think it was a little much. That said, if you want it to be greener, maybe a dash of green food coloring.
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