May 29, 20205 yr My wife bought some “how to cocktail” book that walks through the “old school” ways of making cocktails. Absolutely amazing. A 600 dollar trip to total wine to stock up (our already overstocked bar) has been worth it. Not only do I get awesome drinks, but she makes them all for me. A nice break from my whiskey drinks and beer from the kegerator. Only downside is I have to keep working out with her 5 days a week.
May 29, 20205 yr Bon Appetit's recipe for Pina Coladas is really good. Reminds me of the ones in Belize. Any recs on a good light and dark rum? We made them last weekend, but all I had was a dark rum from Belize that we always bring back, but I don't think you can get it in the US and obviously can't stock up in the near future. https://www.bonappetit.com/recipe/bas-best-pina-colada Edited May 29, 20205 yr by kevwun
May 30, 20205 yr For a nice dark rum I like Appleton Reserve or 12yr in my mai tais. Also Pyrat XO is usually a great value under $30.
September 14, 20205 yr Just a quick bump, the "Bar Fly" youtube channel is money for cocktail technique, recipes, and education.
August 16, 20214 yr Thread bump Anyone have any experience / recipes with green chartreuse? Made this recently and am hooked. 2 oz lillet blanc 1 oz green chartreuse 1/2 oz gin 1 oz lime juice (used lemon instead) 1/2 oz simple syrup
August 16, 20214 yr 3 hours ago, ScooterHTX said: Anyone have any experience / recipes with green chartreuse? I bought a bottle many years ago and tried to make something palatable. I failed. Guess the only green liquor I like is Midori.
August 17, 20214 yr tell me about Campari - is it super sweet? tart? i just realized i've never had a Negroni...and that sounds delicious. but i don't like very sweet.
August 17, 20214 yr Thread bump Anyone have any experience / recipes with green chartreuse?Took a picture of this menu about a month ago mainly for the drink names. But the bartender was clearly a chartreuse fan. Not sure that’s any help to you though.
August 17, 20214 yr 23 hours ago, ScooterHTX said: Thread bump Anyone have any experience / recipes with green chartreuse? Made this recently and am hooked. 2 oz lillet blanc 1 oz green chartreuse 1/2 oz gin 1 oz lime juice (used lemon instead) 1/2 oz simple syrup This looks great. Been looking for a place for the Lillet Blanc I bought a while back. Will try that out. Here's a couple of Chartreuse drinks I have made: Last Word: 3/4 oz gin 3/4 oz lime juice 3/4 oz maraschino liqueur 3/4 oz green chartreuse Shake and serve up Temporary: 1 1/2 oz Irish whiskey (I use rye here) 1 oz sweet vermouth 1/2 oz green chartreuse 1 dash orange bitters
September 4, 20223 yr Trying all the recipes I can involving mezcal and came across the other day. Quickly becoming one of my faves. See No Evil
September 5, 20223 yr On 8/16/2021 at 10:21 PM, mchookem said: tell me about Campari - is it super sweet? tart? i just realized i've never had a Negroni...and that sounds delicious. but i don't like very sweet. campari is a bitter. cocktails and their permutations: whiskey (rye!), sugar cube, bitters, ice= old fashioned old fashioned but replace sugar cube with sweet vermouth = manhattan manhattan but replace bitters with campari = boulevardier boulevardier but replace whiskey with gin = negroni boulevardier but replace sweet vermouth with dry = old pal manhattan but replace half the whiskey with cognac and add a heavy dash of benedictine = vieux carre boulevardier but you forgot the whiskey = americano
January 28, 20232 yr Dredging this one up. Hit me with your martini technique. I rinsed the glass with dry vermouth, put 2 oz vodka and splash of vermouth in a shaker with lots of ice, shook the shit out of it, strained it into a large martini glass and added a splash of olive juice and a blue cheese stuffed olive. It barely filled the glass 1/3 of the way. Do restaurants just use a ton of booze?
January 28, 20232 yr 15 minutes ago, Buzzrock said: Dredging this one up. Hit me with your martini technique. I rinsed the glass with dry vermouth, put 2 oz vodka and splash of vermouth in a shaker with lots of ice, shook the shit out of it, strained it into a large martini glass and added a splash of olive juice and a blue cheese stuffed olive. It barely filled the glass 1/3 of the way. Do restaurants just use a ton of booze? It depends on the size of the martini glass.
January 29, 20232 yr 6 hours ago, Buzzrock said: Dredging this one up. Hit me with your martini technique. I rinsed the glass with dry vermouth, put 2 oz vodka and splash of vermouth in a shaker with lots of ice, shook the shit out of it, strained it into a large martini glass and added a splash of olive juice and a blue cheese stuffed olive. It barely filled the glass 1/3 of the way. Do restaurants just use a ton of booze? You may be over-diluting your drink by shaking. The Martini is a stirred cocktail, despite the famous James Bond line about “shaken, not stirred.” I learned to make Martinis by watching a couple of The Educated Barfly’s videos on YouTube— Every Martini You’ll Ever Need To Know and Evolution of the Martini. As a fun cocktail project, I bought all the ingredients he uses in the Evolution video and did a history of the Martini cocktail night. It was a good way to learn my way around the Martini.
January 29, 20232 yr I’ll try that. I need some more gear anyway, like a proper strainer. The holes in my shaker are small and it takes forever to pour the drink into the glass.
January 29, 20232 yr Regarding your original question about restaurants using big martini glasses— Most martini recipes I see fit in a Nick and Nora glass. The large V-shaped martini glasses are too big unless you adjust the recipe.
January 29, 20232 yr 18 minutes ago, J-Mart said: Regarding your original question about restaurants using big martini glasses— Most martini recipes I see fit in a Nick and Nora glass. The large V-shaped martini glasses are too big unless you adjust the recipe. 5 oz. Gin and 1oz. Vermouth fits perfectly. 2 olives please.
February 1, 20232 yr Buddy who is a contractor turned his office into a speakeasy. Table seating for four, bar for two. It turned out great. He, uh, has a collecting bug.
April 1, 20232 yr Last night I was really looking forward to a martini. I was making it, while watching the Astros, and wasn't really paying attention. I took my first taste and thought WTF is this? No taste at all. I then realized I'd used vodka instead of gin. I know some people actually prefer a vodka martini, and if anyone here is one of those I don't mean any disrespect when I say, are you crazy? I almost just threw it out, but I don't like wasting liquor. At least the 2 blue cheese olives were good.
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